Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starch.

Native buckwheat starch was extracted and modified by heat-moisture treatment (HMT) with different treatment time (15, 30 and 45 min) to investigate its effect on physicochemical, morphological, functional properties, starch profile (rapidly digestible starch, RDS; slowly digestible starch, SDS and resistant starch, RS fractions) and expected glycemic index (eGI). Results revealed that with increasing time duration of HMT from 15 to 45 min, amylose content, pasting temperature and thermostability increased substantially whereas swelling power, solubility and viscosity parameters decreased. The SEM micrographs showed that HMT caused fissures in the granule and surface indentation.

Engineering properties of horse gram () varieties as a function of moisture content and structure of grain.

The study was conducted to determine the engineering properties of horse gram varieties namely -, -, and as a function of moisture content in range of 10-30%. The average length, width, thickness, geometric mean diameter, arithmetic mean diameter, thousand kernel weight, sphericity, porosity and angle of repose ranged from 5.43 to 6.

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.

Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing.

Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously developed retortable pouches and processed in a steam-air retort.

Studies on the optimization and stability of instant wheat porridge (Dalia) mix.

Instant wheat porridge (Dalia) mix based on precooked broken wheat, sugar, skim milk powder and flavouring agents was developed using response surface methodology and central composite rotatable design. Stability of instant wheat porridge (Dalia) mix packed in polypropylene (PP) and metallised polyester (MP) pouches was evaluated. Instant porridge (Dalia) mix remained stable for 9 and 12 m respectively in PP and MP pouches under ambient temperature (15-34 °C) conditions.

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.

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.