Apparent amylose content positively influences the quality of extruded fortified rice kernels.

The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B. Five FRK formulations with varying AAC (0.46-23.

Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels.

Unlabelled: Fortified rice kernels (FRK) are a vitamin-mineral enriched extruded rice-shaped product blended with raw or parboiled rice in a 1:100 ratio to prepare fortified rice. In FRK manufacturing, drying is one of the essential steps that affect the quality of FRK. In the present study, the microwave technique was explored to dry FRK continuously at 180, 360, and 540 W and with the tempering (1, 2, and 3 min) at 180 W to evaluate the effects on the drying curves, color attributes, fissure formation, and cooking characteristics.

A comprehensive review of the spoilage of shrimp and advances in various indicators/sensors for shrimp spoilage monitoring.

Shrimp is a popular internationally traded shellfish due to its unique taste, texture, and nutritional value. Shrimp is highly perishable because it has enough free amino acids, high moisture levels, non-nitrogenous compounds used for microbial growth, and melanosis. Shrimp spoilage after death is caused by various reasons, like autolysis (endogenous proteinases actions during shrimp storage), growth of spoilage microorganisms, ATP degradation, melanin formation, and lipid peroxidation.

Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach.

This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol as a sugar replacer on the rheological properties of dough, along with the physicochemical and organoleptic properties of biscuits. The higher viscoelasticity of dough was observed at a 25% sugar replacement level with erythritol, and the calorific value of biscuits was significantly ( < 0.05) reduced from 415.

Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles.

Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2-10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process.

Incorporation of Mycelium () in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties.

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% / mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53-0.

Investigation of natural food fortificants for improving various properties of fortified foods: A review.

Micronutrient malnutrition (MNM) is called "hidden hunger" due to its invisible vitamin-minerals deficiency symptoms in an individual. In most cases, the prime victim of MNM is children and women. Different strategies such as dietary diversification, supplementation, biofortification, and food fortification are used to fight MNM; however, each method has its own merits and demerits.

Development of grain-based carbonated beverage premix using maize (), Bengal gram (), and finger millet ().

Unlabelled: A grain based carbonated beverage premix with adequate nutritional composition and fizzing effect in the form of dry powder has been developed in the current study. Maize and Bengal gram were roasted at temperature 160-180 °C while finger millet at 80-120 °C for 10-30 min. The optimized conditions for the roasting of maize, Bengal gram and finger millet were 180 °C for 10 min, 180 °C for 27 min and 110 °C for 30 min, respectively using face centred composite design and response surface methodology (RSM).

Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review.

From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits.

Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application.

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic oil mixture is commonly practiced in the food industry to enhance the nutritional characteristics and stability of oil at an affordable price.

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development.

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits.

Fuzzy controller based E-nose classification of Sitophilus oryzae infestation in stored rice grain.

Fuzzy controller artmap based algorithms via E-nose selective metal oxides sensor (MOS) data was applied for classification of S. oryzae infestation in rice grains. The screened defuzzified data of selective sensors was further applied to detect S.

Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat.

Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theory (ln k/T vs.

Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder.

Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20, 30, 40 and 50 °C. The data obtained were fitted to eight different sorption models.

Identification and differentiation of insect infested rice grains varieties with FTNIR spectroscopy and hierarchical cluster analysis.

The potential and practicality of FTNIR as a screening tool, with ward's algorithms, was performed for two different varieties of rice namely, 'badshah bhog' and 'swarna', followed by cluster, dendrogram, histogram, and conformity analysis with different storage periods (0-225) and insect infestation. Dendrogram analysis resulted in a clear differentiation between infested rice varieties with non-infested ones while hierarchical cluster analysis, lead to detection of different levels of infestations. Histograms analysis of averaged FTINR spectra of rice grains samples provided 100% classification between infested and non-infested samples.

Selection of the best active modified atmosphere packaging with ethylene and moisture scavengers to maintain quality of guava during low-temperature storage.

In modified atmosphere packaging of guava, moisture scavenger (MS) sachet containing 30-50 g of coarse silica gel and ethylene scavenger (ES) sachet containing 0-4 g of potassium permanganate was added as per central composite rotatable design. The headspace O and CO of the packages were studied at 4, 8 and 12 °C for 30 days and thereafter the guava were left for two days to ripen at 30 °C. After that the chilling injuries, percentage acceptable guava, peel color and pulp texture was analyzed.

The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava.

The effect of five coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE); (B) 5% AG + 1% SC + 2% CE; (C) 5% AG + 1% SC + 1% lemongrass oil (LG); (D) 5% AG + 1% SC + 2% LG; and (E) 5% AG + 1% SC + 2% CE + 2% LG on guava during 35 days storage at 4-7 °C was investigated. Thereafter samples were allowed to ripen for five days at 25 ± 2 °C.

Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.

Background: The consistency of sweetened yoghurt (misti dahi) is a desired characteristic which is attributed to the casein protein network formation during fermentation. Unfortunately, this property is lost in reconstituted sweetened yoghurt (RSY) due to the irreversible nature of protein denaturation during spray drying. Therefore, this study aimed to increase the consistency of RSY using different hydrocolloids.

Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes.

In this study, the microwave (MW) roasting (MWR) of peanuts ( L.) is attempted, optimized and compared with conventional drum roasting. A two factor/three level face centered composite design based MWR experiments was conducted at different roasting time (60, 180 and 300 s) and MW power levels (180, 540 and 900 W).

Effect of microencapsulation using extrusion technique on viability of bacterial cells during spray drying of sweetened yoghurt.

An improved extrusion spraying technique was employed for encapsulation of mixed bacteria culture of Streptococcus thermophilus and Lactobacillus bulgaricus using sodium alginate as the coating material for the purpose of better survival during spray drying of sweetened yoghurt. The effects of nozzle air pressure (200, 300, 400 and 500kPa), sodium alginate concentration (1%, 1.5%, 2%, 2.

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis.

An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index.

Optimization of process parameters for supercritical fluid extraction of cholesterol from whole milk powder using ethanol as co-solvent.

Background: In spite of being highly nutritious, the consumption of milk is hindered because of its high cholesterol content, which is responsible for numerous cardiac diseases. Supercritical carbon dioxide using ethanol as co-solvent was employed to extract cholesterol from whole milk powder (WMP). This study was undertaken to optimize the process parameters of supercritical fluid extraction (SCFE), viz.

Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate.

The frying performance of sunflower oil blends (SOBs) stabilized with oleoresin rosemary (Rosmarinus officinalis L.) (ROSM) (200-1500mg/kg) and ascorbyl palmitate (AP) (100-300mg/kg) were tested for 18hopen pan-frying. Sunflower oil with TBHQ (SO) (200mg/kg) and without additives (SO) served as positive and negative controls, respectively.

Multivariate optimization of a synergistic blend of oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate to stabilize sunflower oil.

The simultaneous optimization of a synergistic blend of oleoresin sage (SAG) and ascorbyl palmitate (AP) in sunflower oil (SO) was performed using central composite and rotatable design coupled with principal component analysis (PCA) and response surface methodology (RSM). The physicochemical parameters viz., peroxide value, anisidine value, free fatty acids, induction period, total polar matter, antioxidant capacity and conjugated diene value were considered as response variables.

Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree.

The high-pressure processing conditions were optimized for pineapple puree within the domain of 400-600 MPa, 40-60 °C, and 10-20 min using the response surface methodology (RSM). The target was to maximize the inactivation of polyphenoloxidase (PPO) along with a minimal loss in beneficial bromelain (BRM) activity, ascorbic acid (AA) content, antioxidant capacity, and color in the sample. The optimum condition was 600 MPa, 50 °C, and 13 min, having the highest desirability of 0.