Application of gamma irradiation and high-pressure processing on physicochemical, antioxidant and microbiological properties of natural honey.

Background: Gamma irradiation (0, 2, 4, 8 kGy) and high-pressure processing (HPP at 400 and 600 MPa for 10 and 20 min) were applied to improve the physicochemical and antioxidant properties and safety of natural polyfloral honey and compared to heat treatment (60 °C).

Results: Although heat treatment enhanced antioxidant activities, it considerably changed the color of natural honey. In contrast, gamma irradiation and HPP were able to retain the natural color of the honey.

Development of lightly milled black rice with easy cooking and retaining health benefits.

Consumers are reluctant to eat pigmented rice due to cooking difficulties and harder texture than white rice. In this study, paddy samples of black rice (Hom Nil cultivar) were milled for 0, 10, 30, 60 and 100 s and degree of milling (DOM) ~ 0, 6, 12, 22 and 30% were obtained. Head rice yield, physicochemical properties, cooking qualities, nutrients, resistant starch content, antioxidant properties, and sensorial qualities were studied.

Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules.

This study explored the influences of envelope integrity of cooked starch granules on physicochemical and thermophysical properties of mungbean and cassava starches. Alkali treatment was used to selectively leach amylose from the amorphous region of both starches and partially fragmented starch molecules into lower-molecular-weight polymers. It was found that despite the loss of 40% of the original content of amylose, both mungbean and cassava starches retained similar crystallinities, gelatinization temperature ranges, and pasting profiles compared to the native starches.