A comparative study to elucidate the biological activities of crude extracts from rice bran and wheat bran in cell line models.

The present study investigated the nutritional composition of bran from rice (RB) and wheat (WB) and compared the natural virtues of crude extracts based on phenolic composition, antidiabetic and anticancer activities. The profiling of phenolic-rich ethyl acetate extracts (RBE and WBE) confirms that RBE is rich in catechol (0.122 mg/g dw), -coumaric acid (0.

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.

The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO, CNO, CNO, CNO).

Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies.

Plantain cultivar Nendran is popular as a staple food in many parts of India and deep fried chips made from raw matured Nendran are one of the popular snack items in India. This study aims to utilize peel from Nendran variety- the main byproduct of banana chips industry- to develop high fibre cookies with enhanced bioactive content. Proximate analysis indicated that peels are rich in total dietary fibre (64.

Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study.

The kinetics of colour (measured as Hunter 'a/b' value) degradation in beetroot puree (Beta vulgaris L.) was studied over a temperature range of 50-120 °C (isothermal process), and also during normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal heating process). The degradation of visual colour as measured as Hunter 'a/b' value was found to follow a first order kinetics, where the rate constant increased with an increase in the temperature.