Extrusion-aided interaction of rice starch with whey protein isolate: Synergistic influence on physicochemical properties and in vitro starch digestibility characteristics.

Synergistic influence of extrusion conditions and whey protein isolate (WPI) incorporation on glycemic response and physicochemical characteristics of rice starch was studied. Box-Behnken Design was used to evaluate effect of process variables (rice starch:WPI ratio; feed moisture and barrel temperature) on quality characteristics of resistant starch-rich, low GI extruded snacks (RSLG-E). Optimum conditions for development of RSLG-E were WPI:18.

Aflatoxins in cereal based products-an overview of occurrence, detection and health implication.

Aflatoxins are naturally produced toxins by specific molds, namely Aspergillus flavus and Aspergillus parasiticus. These toxins can be found in various agricultural products, including crops like maize, peanuts, cottonseed, and tree nuts. They have the potential to contaminate the food supply during different stages of production, processing, and storage.

Flavor profiling and gene expression studies of indigenous aromatic rice variety (Mushk Budiji) grown at different altitudes of Highland Himalayan regions.

Mushk Budiji-an indigenous aromatic rice variety is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. This study was conducted to investigate the effects of altitude, soil nitrogen content and climatic conditions (temperature) of the selected locations on the flavor profile of Mushk Budiji using gas chromatography-mass spectroscopy (GC-MS) and electronic nose (E-nose). E-nose being rapid and non-destructive method was used to validate the results of volatile aromatic compounds obtained using GC-MS in Mushk Budiji.