Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati.

Chapati is unleavened flat bread originated from Indian sub-continent and is considered as staple product in everyday meals. Its quality attributes are dependent on number of factors including the wheat used, ingredients added and processing parameters. The study was aimed to observe the effect of yeast addition on functional, rheological, and sensory characteristics on whole wheat flour and chapati at varying percentage (0.25-1.0). All the experiments conducted were compared with a control flour/chapati without yeast addition. The results showed that all the attributes were favourably affected with yeast addition when compared with control samples. It was noticed that the peak viscosity, setback, breakdown and final viscosity decreased with yeast addition and the paste obtained had higher gel strength. Alveogragh results also depict the increase in tensile strength and decrease in extensibility of dough on yeast incorporation. Textural and sensory studies revealed that yeast concentration upto 0.75% w/w in whole wheat flour resulted in chapati with good overall acceptability.

Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry.

Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA). Among the curries, RBC2 secured the highest value of TPRS, named it as RTE-RBC and was used to study the physico-chemical, textural, nutritional, microbial, sensory parameters and storage stability. The DPPH-antioxidant activity of RTE-RBC was 2.47 µM BHA/g which was due to the presence of bioactive phytochemicals such as polyphenol, flavonoids, lycopene, gingerol, É£-Oryzanol, and capsaicin. It was observed that the in-vitro protein/carbohydrate digestibility, in-vitro calcium bioavailability and real-time shelf-life (predicted) of RTE-RBC were 85%, 54%, and one year, respectively.

Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability.

Instant foods are a great convenience in today's fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central Composite Rotatable Design besides suitable fat and spices for the development of instant foxtail millet khichdi. Over all acceptability and water holding capacity were considered as the responses for the experimental design. The developed quick cooking (jiffy) product possessed calorific value of 525.11 kcal/100 g with good rehydration/ reconstitution properties within 4 min. Shelf stability of the khichdi packed in polypropylene (75µ) and metallised polyester (90µ) pouches was evaluated in terms of chemical, microbiological and sensorial changes. The product was found to be shelf stable for 6 months of storage in metallised polyester.

HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India.

HPLC method was optimized for analysis eight flatulence and non-flatulence saccharides in 11 ricebean varieties using Spherisorb NH2 chromatographic column within 20 min by isocratic mobile phase containing acetonitrile and water in ratio of 70:30 at flow rate of 1 mL/min. The glucose, sucrose, raffinose, stachyose, verbascose and ajugose content in these varieties ranged from 157.63-365.08, 202.61-997.74, 196.29-429.5, 692.7-1480.67, 47.66-130.36 and 0.27-8.82 mg/100 g, respectively. The total flatulence saccharides (FS) were range between 937.13 ± 44.31 (JCR-08-12) and 1944.55 ± 83.57 (JCR-08-32) mg/100 g. Among the total FS, the content of stachyose was found highest in all varieties than other FS. Principal component analysis (PCA) revealed that glucose, sucrose, raffinose, stachyose, verbascose, ajugose, and total FS contributed 50.03% variation among the varieties. The eleven varieties were classified into three groups based on saccharides content by PCA. The group-A (JCR-08-12) and group-B (JCR-08-7, JCR-08-16, JCR-50, JCR-13-11, JCR-13-13 and Nagadal) had very low and low content of total FS, respectively.

Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India.

Rice bean (Vigna umbellata) is grown in South and Southeast Asia, and the bean has gained importance due to its nutritional strength in terms of dietary fiber, quality protein and minerals. In current study, the nutritional and functional components, cooking and thermo-gravimetric properties of eleven rice bean varieties from NE India were investigated. Results revealed that the major nutrients among the varieties ranged as follows: 54.21-60.49% carbohydrates, 15.64-21.60% protein, 1.22-2.3% fat, 5.53-6.56% crude fibre, 3.34-3.8% ash; while the functional, anti-nutritional factors and mineral were present as 1189.32-1645.8 mg gallic acid equivalent (GAE)/100 g polyphenols, 205.38-432.14 mg/100 g phytic acid, 23.14-34.12 mg/100 g oxalate, 690.7-1589.5 mg/100 g saponins, 49.90-158.17 µg/100 g hydrocyanide, 111.51-168 calcium, 5.50-10.44 zinc, 3.72-8.37 iron. Principal component analysis revealed that varieties with higher calcium, iron and ash content had lower cooking time, swelling ratio, and cooked grain hardness. It is also revealed that varieties with higher weight loss at sixth stage in thermogravimetric graph had lower carbohydrate and higher protein content. Nagadal variety had higher fat, potassium, magnesium, calcium, sodium, iron, copper and chromium content and better cooking quality as compared to the other varieties. The study revealed that Nagadal variety was superior to other varieties with respect to mineral content, cooking and thermal properties and hence have better potential in the development of value added products.

Appetite control and obesity.

Appetite has recently received the attention of researchers in developing countries due to the increasing prevalence of obesity. There are multiple complex mechanisms involved in food intake. The satiety level and the physiological state of a person are responsible for appetite expression. Specific manipulations of macronutrients have the potential to affect appetite control. Certain pharmaceutical formulations and sensitizer compounds/chemicals can also be used as appetite suppressants either orally or intravenously. Several aspects related to appetite control and obesity have been briefly reviewed in view of the current scientific and commercial trends.

Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats.

Appetizers based on different spices/herbs are highly acceptable but evaluation of their functionality needs more attention. The present study, investigated the effects of appetizers on food consumption, weight gain, and leptin levels in male Wistar rats. Three appetizers, namely ginger beverage, ajowan beverage, and karpurvalli beverage were administered to groups of rats. The fasting leptin levels ranged from 0.75 to 2.5 ng/ml, while weights were in the range of 147-201 g. Decreased (3.4-10.8%) leptin levels following the consumption of appetizers indicated their appetizing effect, with a greater reduction (p<0.05) for ginger beverage and karpurvalli beverage. Weight gain after 10 days was 7.68% in the control group whereas it was 11.20 and 13.26% in rats fed with ginger and karpurvalli beverages, respectively. However, food consumption was higher in all the appetizer groups than in the controls.

Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage.

Ginger is well known as gastric stimulant and the curd is consumed for its probiotic properties. Based on these two functional ingredients, an appetizer drink mix has been developed and optimized for its ingredient composition with the help of response surface methodology. The appetizer mix is cold water reconstitutable and provides 77 kCal per serving of 100 ml. The dry appetizer mix was modified by replacing the curd powder with fresh curd and was processed at 95 °C for 30 sec and aseptically packed as a ready-to-drink beverage. The product has a shelf-life of 6 months at ambient conditions in both forms. The product was very well accepted during field trials at army units.

Development of ginger based ready-to-eat appetizers by response surface methodology.

Ginger is an herbaceous perennial rhizome traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its anti-emetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes and the appetizers based on ginger may be useful for appetite stimulation. The fruit munch and ginger munch based on fresh and powdered ginger respectively were developed using response surface methodology (RSM). The sensory score, acidity and total sugars were the responses in the central composite designs of experiments with three independent variables. The ingredients raisins, dates, almonds were pre-processed by frying in stable fat while juice was extracted from pseudolemon and lemon. The optimized composition of ingredients was processed further through concentration. The carbohydrate rich munches had vitamin C content in the range 37-43mg/100g and calorific value of about 90kCal per munch. The munches packed in metalized polyester pouches had a shelf life of 8 months at ambient conditions (18-33 degrees C) as well as at a fixed temperature of 37 degrees C storage.

Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions.

The relationship between laboratory and field ratings was investigated for six different appetizers, including four ready-to-reconstitute mixes and two ready-to-eat munches. Liking ratings on a 5-point hedonic scale were obtained from an Indian Army field study at base level as well as at an altitude of 11,500 ft above sea level and for the same appetizers in the laboratory. The field trials of the six products were conducted in two phases and results revealed that the products were more acceptable at altitude, with increased liking scores as compared to base level. Subjective ratings for hunger revealed that at altitude, appetizer consumption had stimulated the appetite of the soldiers. The ability of laboratory ratings to predict acceptability of foods consumed under realistic conditions appears to depend on the convenience of the appetizer as well as the environmental conditions and the psycho-physiological status of the participants. The appetizers received higher ratings at altitude because of the pungent and spicy nature of appetizer mixes as compared with base field and laboratory conditions. However, for all the appetizers the pungent and sweet taste of the appetizer munches was highly preferred.