Calorimetric, optical and dielectric measurements on two Schiff's based liquid crystalline materials exhibiting multiple phase transitions.

We report high-resolution calorimetric, optical and dielectric studies on two Schiff's based liquid crystalline materials, 4O.5 and 5O.5, which exhibit multiple phase transitions.

Preparation of antinutrients-reduced dhokla using response surface process optimisation.

Dhokla, a popular indigenous savoury dish of India, is prepared by soaking bengalgram dal and rice, grinding separately, mixing the batters, and spontaneously fermenting and steaming of mixed batter. Central composite rotatable response surface designs for soaking, fermentation and steaming at five-level combinations were used for optimising preparation of dhokla to achieve reduced contents of antinutrients. Optimum soaking of bengalgram dal (dal-water ratio of 1:5 w/w, pH 7.

Moisture sorption characteristics of wadi, a legume-based traditional condiment.

Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15-45 °C and water activities (aw) of 0.11-0.97.

Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food.

The objective of this work was to optimise different parameters (solvent concentration, time and temperature) for antioxidant extraction from kinema, demonstrated by total phenol content (TPC) and DPPH-scavenging activity (DSA), using response surface methodology. A central composite design was performed to determine the effect of solvent concentration (methanol, 30-100%), temperature (30-60°C) and time (30-150min) on the TPC and DSA of the extract. The solvent concentration and temperature had the most significant (p<0.

Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties.

Background: Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress-mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chicken patties during refrigerated storage.

Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes.

Dhokla and idli are popular breakfast foods in India. The objective of the present study was to evaluate their antioxidative properties during different stages of preparation. The effects of fermentation on the enhancement of antioxidative activities were reflected by a higher total phenol content (TPC) in the fermented batters, which also displayed better antioxidative activities than their unfermented batters and steam-cooked products.

Occurrence and function of yeasts in Asian indigenous fermented foods.

In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages such as rice and palm wines, and condiments such as papads and soy sauce.