Optimizing microencapsulation of nisin with sodium alginate and guar gum.

Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes.

Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties.

Multigrain blends of wheat, mungbean, sorghum, barley, corn (50:20:15:10:5) and flaxseeds @ 1% were processed by instantization (cooking) treatments to produce instant multigrain porridge. Cooking treatment involved three processing steps, Soaking (A: Soaked for 5 h at 50 °C, B: Soaked for 3.5 h at 65 °C), Steaming at 15 psi for 10, 15, 20 min.