Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.

Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105°C for 7.08 min at a reduced pressure of 14.79 kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. PRACTICAL APPLICATION: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.

Sustained release enteric coated tablets of pantoprazole: formulation, in vitro and in vivo evaluation.

In this study, an attempt was made to deliver pantoprazole in a sustained manner using delayed release tablets. The tablets were prepared by the wet granulation method using HPMC, cassava starch and polyvinyl pyrrolidine as polymers, Avicel PH 102 (MCC) as filler and potato starch as binder. The prepared tablets were evaluated for hardness, mass variation, friability and drug content uniformity, and the results were found to comply with official standards. The prepared tablets were coated using an enteric coating polymer such as cellulose acetate phthalate, Eudragit L100 and drug coat L100 by the dip coating method. The in vitro release was studied using pH 1.2 acidic buffer and pH 6.8 phosphate buffer and the study revealed that the prepared tablets were able to sustain drug release into the intestine. The anti-ulcer activity was evaluated by a water immersion stress induced ulcer model. The enteric coated pantoprazole tablets significantly reduced ulcer formation.

Kinetics of thermal softening of cassava tubers and rheological modeling of the starch.

Cassava or tapioca (Manihot esculenta Crantz) tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour. Textural properties of raw and cooked tubers depend on variety, maturity, growing environment, physico-chemical and starch properties. Starch is used in food preparations as gelling and thickening agent, stabilizer and texture modifier. This study aims at analyzing and modeling the textural, dynamic rheological and gelatinization properties of selected cassava varieties. The thermal softening behavior was analyzed by linear regression and fractional conversion techniques, rheological properties of the gelated starch by Maxwell and power law models. The varieties were classified based on their physico-chemical, texture profile, rheological and gelatinization properties by multivariate analysis. The textural, rheological and gelatinization properties were significantly affected by the varieties (p < 0.05). Thermal softening of tubers was modeled by dual mechanism first order kinetic model with rate constant values ranging from 0.081 to 0.105 min(-1). Linear regression models with extremely good fit were obtained to explain the relationship between the degree of cooking and relative firmness. The dynamic spectra of the gelated starch showed the characteristics of concentrated biopolymer dispersion and described using Maxwell and power law model. The results showed that textural, rheological and gelatinization properties varied considerably among the varieties and besides the physico-chemical properties, interaction between them and structural make up of the tuber parenchyma had a great influence on cooking quality and rheological properties.