Development and storage stability of buckwheat chips using response surface methodology (RSM).

Processing conditions (potato level, frying temperature and frying time) were optimized for the development of buckwheat based chips using response surface methodology (RSM). Moisture content, oil uptake, color values, hardness and overall acceptability (OAA) were used as indices of product quality. The polynomial regression model was fitted with R values of 0.

Development of shelf stable protein rich composite cereal bar.

Protein rich composite cereal bar based on cereal ingredients was prepared using semi automatic tablet making machine, packed in poly propylene (PP), paper aluminium foil polyethylene (PFP), metallised polyester (MP) followed by vacuum packing in metallized polyester films. Proximate composition, mineral contents as well as changes in peroxide value (PV), free fatty acid value (FFA), thiobarbituric acid value (TBA), browning, fatty acid profile, vitamins, effect of water activity on lipid peroxidation, fortification with vitamins and minerals, microbiological as well as sensory parameters during storage under ambient (15-34°C) and 37°C temperature conditions were studied. Composite cereal bar remained shelf stable for 3 months in PP and 6 months in PFP, MP and MP plus vacuum packing under ambient and 37°C temperature conditions.

Studies on the antioxygenic activity of bitter gourd (Momordica charantia) and its fractions using various in vitro models.

Background: A study was undertaken to evaluate the antioxygenic activity of bitter gourd pulp and seed powders as well as their various solvent extracts using different methods and to minimise the oxidative deterioration of lipids by natural antioxidants.

Results: Bitter gourd pulp and seed powders at 20 g kg(-1) and their ethanol/water extracts exhibited stronger antioxygenic activity than other solvent extracts. Bitter gourd pulp and its extracts showed slightly higher antioxygenic activity than bitter gourd seed and its extracts.