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.

Detoxification of Meghalayan cherry (Prunus nepalensis) kernel and its effect on structural and thermal properties of proteins.

Valorizing food wastes and by-products can improve economic and environmental sustainability of the food production chain. In this regard, Meghalayan cherry kernels are a good source of proteins, but the presence of toxic compounds like amygdalin, makes them underutilized. Therefore, the present study was focused on detoxifying Meghalayan cherry kernel using thermal, soaking and ultrasound treatments and studying their impact on the structural and thermal characteristics of protein isolate.

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.

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.

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 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.