Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization.

Pearl millet bran is rich source of dietary fiber and several other bioactive compounds and is an unexploited by-product of millet processing industries. The utilization of pearl millet bran for extraction of dietary fiber can be an effective method for its valorization. Hydrothermal extraction of dietary fiber from pearl millet bran is a simple eco-friendly technique in terms of minimal consumption of toxic solvents, increased extraction yield, high purity and considered as an economically viable technique.

Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color.

This study aimed to determine the association between the seed coat color of two chia seed genotypes for their composition, protein content, amino acid, and fatty acid profiles. The optimal pH for protein isolation for both genotypes (BCPI and WCPI) was 10, based on protein purity and solubility. Fatty acid profiling indicated, overall, 18 different fatty acids higher in BCPI10 with linolenic acid domination (∼66%) followed by linoleic acid (∼19%) and oleic acid (∼6%), contributing PUFAs (∼86%).

Recent Advances in Drumstick () Leaves Bioactive Compounds: Composition, Health Benefits, Bioaccessibility, and Dietary Applications.

Based on the availability of many nutrients, tree leaves have been widely employed as nutrients and nutraceuticals in recent years. The leaves contain a small amount of anti-nutritional factors and are abundant in innumerable bioactive compounds. Recently, in several in vivo and in vitro investigations, moringa leaves' bioactive components and functionality are highlighted.

Analyzing the effect of germination on the pasting, rheological, morphological and in- vitro antioxidant characteristics of kodo millet flour and extracts.

The present investigationwas carried out to determine the effect of germination on pasting, rheological, morphological properties of Kodo millet flour and in-vitroantioxidant characteristics of its phenolic and γ-amino butyric acid extracts. Rheological analysis depicted complex flour viscosity decreased with an improvement in shear intensity, symbolizing the shear-thinning action of flour upon germination. The frequency and temperature sweep demonstrated a decrease in visco-elasticity as a result of germination wherein, SEM revealed destruction in the continuous composite structure of starch which got entangled in dense protein matrix following germination.

Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley -glucan.

β-Glucan, is a soluble dietary fiber and is obtained from number of sources including cereals. It possesses the nutraceutical characteristics and acts as functional bioactive ingredient in the fermented dairy product including yoghurt. In this concern, -glucan isolated from barley having purity of (91.

Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics.

High intensity ultrasound treatment (HIUS) by probe method is a novel technique to impart desirable physical, structural and functional characteristics to the native proteins structures. In this concern, effect of HIUS treatment at variable intervals from 5 to 35 min on quinoa seed protein isolates (QPIs) characteristics was analyzed. A typical dynamic rheological characteristic curve of QPIs had been obtained as a result of HIUS treatments at variable time intervals.

Effect of chemical composition, granule structure and crystalline form of pigmented rice starches on their functional characteristics.

The present research was carried out to analyze the effect of chemical composition, granule morphology and crystalline structure of pigmented rice starches on their functional characteristics. The starches of these rice cultivars were observed to possess novel characteristic as compared to hybrids or non-pigmented cultivars in terms of physicochemical, pasting and thermal characteristics. The diameter of the analyzed starch particles depicted a considerable range varying from 5.

Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars.

The research was done to analyze the seven different Traditional rice cultivars for their several functional structural and sensory properties. These cultivars were found to score highest as compared to hybrids rice varieties grown in the same regions in terms of sensory and other functional attributes. The moisture, protein, ash, fibre and carbohydrate content varied from 10.

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual-modified lotus rhizome starch composite.

Background: The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films.

Results: Dual-modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual-modified starch composite films (FLCOS , FLCOS ) was found to be a maximum, whereas a decrease was observed for FLCOS .

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology.

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets.

Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring.

Alkali extraction and acid precipitation methods were adopted to isolate protein from quinoa and album seeds of variety Chenopodium. Different pH dispersions (3-11) of isolated proteins were prepared and effects of pH and holding time on protein characteristics were evaluated. The pH-10 of extraction medium was found suitable for protein extraction on the basis of yield, purity, solubility and colour having isoelectric pH of 4.

Characteristics of β-glucan extracted from raw and germinated foxtail (Setaria italica) and kodo (Paspalum scrobiculatum) millets.

β-glucan extracted from raw and germinated foxtail and kodo millets were evaluated for its functional, rheological and in vitro antioxidant characteristics. The in vitro activity determined in terms of diphenyl-p-picryl hydrazy (DPPH) radical scavenging activity and Ferric reducing antioxidant power (FRAP) activity was found higher in germinated kodo millet (78.74%, 48.

Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity.

Germination along with ultrasonic assisted extraction induced a significant beneficial effect on the characteristics of polyphenolic components profile, GABA contents and in vitro antioxidant capacity of the foxtail millet flour extracts. The total antioxidant activity (29.0-45.

Extraction, identification and assessment of antioxidative compounds of bran extracts of traditional rice cultivars: An analytical approach.

The antioxidative compounds were extracted by ultrasonic treatment of bran extracts of seven pigmented (completely) and non pigmented (sparsely) colored rice cultivars followed by assessment of their in vitro antioxidative capacity by LC-MS and oxidation/reduction assay based methods. A total of 40-compounds, 7-phenolic, 9-flavonoids, 9-hydroxycinammic acid derivatives, 3-hydroxybenzoic acid derivatives and other glucosides specifically, pro-anthocyanidin trimer and procyanidin-B (dimer) were indentified in completely colored rice cultivars. Higher DPPH radical scavenging activity of pigmented cultivars was due to higher percentage of phenolics like thymol, quinicquinic-caffeicacid ester and polar dicaffeoylquinic acid; whereas higher lipid peroxidation inhibition was attributed to the presence of polar substances such as p-hydroxybenzoicacid, procyanidin B and quercetin-3-O-rutinoside.

Using combined optimization, GC-MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum).

A central composite rotatable design was applied to study the effects of soaking time, germination time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical enhancement of bioactive components of Kodo millet. The optimum conditions for producing germinated Kodo millet flour of highest TPC (83.01mgGAE/100g), TFC (87.

Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study.

Background: Germination is accompanied by various metabolic reactions in the seed, which lead to alteration of its chemical composition as compared to raw seed. Among the micromolecules, amino acids play an important role in various growth and metabolic activities in seeds.

Results: Results indicated that germination altered seeds' chemical composition, which improved/changed the functional properties investigated such as bulk density, foaming capacity, water holding capacity, oil binding capacity and emulsification properties.

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships.

Unlabelled: The aim of the study was to explore the physiochemical, cooking, and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (p ≤ .05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar.

Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India).

Unlabelled: In the present study, the effect of storage temperature and time on the textural and rheological properties of starch gels from seven different rice cultivars having higher amylose content than the hybrid rice varieties were evaluated. Water solubility and swelling power increased with every 10C increase in temperature due to granule swelling and solubilization of starch wherein the maximum solubility was found in starch of Koshkari rice cultivar (0.721 to 13.

Cultivars effect on the physical characteristics of rice (rough and milled) () of temperate region of Kashmir (India).

The aim of present research was to evaluate physical and engineering properties of traditional paddy and rice cultivars native to temperate region of India. Length, width, thickness, equivalent diameter, surface area, aspect ratio, volume, bulk density, true density, porosity, thousand kernels weight, angle of repose and coefficient of friction were evaluated, which are required in designing of various post harvest operations and storage structures. The low bulk density of cultivars, and may be due to the presence of long awns possessed by these cultivars which were bulky and occupied more space.

Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars.

The research was carried out to investigate the effect of starch powder particle size, morphology, amylose content and varietal effect on physicochemical, X-ray diffraction pattern, thermal and pasting characteristics. The results indicated that starches isolated from seven traditional rice cultivars of temperate region of India have possessed higher yield (82.47-86.

Isolation of Functional Components β-Glucan and γ-Amino Butyric Acid from Raw and Germinated Barnyard Millet (Echinochloa frumentaceae) and their Characterization.

The study was carried out to analyze the characteristics of two functional constituents' viz. γ-amino butyric acid (GABA) and β-glucan extracted from raw and germination barnyard millet (var. PRJ-1).