Microwave assisted disinfestation of green gram ( L.) infested with pulse beetle, (F.).

Pulse beetle ( is a common infestation during storage of legumes in India, and presently being managed by chemical fumigation. In the present investigation, a non-chemical method based on dielectric heating by microwaves (900 W, 2450 MHz) was studied for disinfestation of green gram at different grain layer thickness (5, 10, 15 and 20 mm) and exposure durations (0-60 s). The susceptibility (LT) of different stages was in the order of egg (31.

Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein.

De-oiled rice bran is a good source of high-quality protein; however, the current practice of desolventization at high temperature (110-120 °C) denatures the protein, making its extraction difficult and uneconomical. The present study aims to investigate the effect of low temperature desolventization of de-oiled rice bran (LTDRB) on extraction, yield, and purity of protein and its comparison with protein obtained from high temperature desolventized de-oiled rice bran (HTDRB). The optimal conditions for preparation of protein from LTDRB were: extraction pH 11.

Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques.

Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics.

Comparative evaluation of milk proteins and oil-seed-cake-derived proteins extracted by chemical and biological methods for obesity management.

Background: In light of the exponential rise in global population, there is a critical requirement to reduce food waste on a global scale. According to studies, agricultural wastes such as oil-seed cakes offer great nutritional value. Acid precipitation (A) and alkaline extraction methods (traditional methods) were used to extract protein from oil-seed cakes; however, both procedures are linked to decreased protein quality and quantity, which prompted the development of a novel strategy known as the biological/microbial/probiotic (B) method.

Hydrolysis of peanut ( L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility.

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; and and the effect on structural, functional and in-vitro protein digestibility (IVPD) properties were studied. Particle size was found significantly ( ≤ 0.05) lower in hydrolyzed samples than un-treated samples.

Pearl millet based pasta: optimization of extrusion process through response surface methodology.

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90 °C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16 rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)].

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

The octenyl succinyl anhydride (OSA) esterified pearl millet () starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased.

Status of pulse milling processes and technologies: A review.

Pulses are essential component of the human diet in the underdeveloped and the developing countries. Pulse milling mainly focuses on complete removal of the hull with minimum generation of powder, broken, and in certain cases dehulled split formation. Physical and mechanical properties of different pulses are described and their role in dehulling is discussed in this review.

Development of protein fortified mango based ready-to-serve beverage.

Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied.

Rheological and functional properties of heat moisture treated pearl millet starch.

Pearl millet (Pennisetum typhoides) starch was subjected to heat moisture treatment (HMT) at different moisture levels i.e., 20 % (HMT-20), 25 % (HMT-25) & 30 % (HMT-30) for 8 h at 110 °C and evaluated for changes in rheological, thermal, functional and morphological properties.

Microwave technology for disinfestation of cereals and pulses: An overview.

Contamination of stored grain with insects, insect fragments, fungi, and mycotoxins is a major concern of the grain industry. The stored-grain insects affect the grains not only quantitatively but also qualitatively. Disinfestation of grains can be achieved by physical, chemical and thermal methods.

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate.

Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p ≤ 0.

Rheological quality of pearl millet porridge as affected by grits size.

Study was conducted to optimize pearl millet grits size for the preparation of acceptable porridge with skimmed milk powder (SMP). Pearl millet porridge was prepared with different grits size (1.410, 0.

Development and shelf-life evaluation of pearl millet based upma dry mix.

Upma, a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.

Optimization of process variables for instant preparation of neyyappam like product and extension of shelf-life.

Neyyappam is a very popular traditional sweet of Kerala and Tamilnadu. It is prepared from soaked rice (10-12 h) and had limited shelf-life. Response surface methodology was adopted to optimize, the levels of variables i.

Effect of pressure blanching on sensory and proximate composition of peanut milk.

Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e.

Fibres as an additive for oil reduction in deep fat fried poori.

Models capable of predicting the moisture and oil content as well as overall acceptability (OAA) of poori, prepared from wheat flour incorporated with wheat bran and oat bran were developed using response surface methodology. Central composite rotatable design with two independent variables (wheat bran and oat bran) at five levels (wheat bran, 3-9 g/100 g wheat flour and oat bran 6-12 g/100 g wheat flour) was used to optimize the bran level. Results showed that oat bran had significant (p ≤ 0.

Studies on fortification of wheat flour with defatted rice bran for chapati making.

An investigation was undertaken to explore the possibility of utilizing defatted rice bran (DRB) for making chapati. DRB was ground in hammer mill, sieved for different particle size i.e.