A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non-pigmented traditional and improved rice (Oryza sativa L.).

Thirty-two traditional and newly improved pigmented and non-pigmented rice varieties were evaluated for their eating and cooking quality and dietary fiber (DF) content. Seasonal variability of DF content, in-vitro starch digestion rate (DR) and expected glycemic index (eGI) were evaluated using selected representative samples. Rice varieties were categorized either high or intermediate amylose content but with hard, medium or soft gel consistency.

Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and Carrageenan.

Research Background: Food proteins and polysaccharides can be used for the synthesis of nano-scale biopolymer particles with potential applications in the fields of food and pharmaceuticals. This study focuses on utilizing legume proteins for the production of biopolymer particles regulation of their electrostatic interactions with carrageenan.

Experimental Approach: Protein isolates were obtained from mung bean (), cowpea () and black gram () and their protein profiles were determined.

Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk.

Goat milk samples were pasteurized at high-temperature (72°C, 75°C, and 81°C) and in short-time (15 s and 25 s) combinations. Physical, chemical and microbial qualities of the pasteurized milk samples were evaluated 0, 2, 3, and 4 weeks of storage at 4°C. Despite the different thermal treatments, specific-gravity and viscosity were comparatively stable immediately after pasteurization (IAP).

Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice.

Four different pigmented dark-red (red) and non-pigmented white basmati rice varieties were tested for their nutrient composition, glycemic index (GI), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity (AOA) at 10% and 100% polished levels. The red basmati had higher content of ash, protein, fat, TPC, TAC and AOA than white basmati. Red and white basmati varieties can be classified as low GI and medium GI rice, respectively.

Effect of diatomaceous earths Fossil Shield and Silico-Sec on the egg laying behaviour of Callosobruchus maculatus (F.) (Coleoptera: Bruchidae).

The pulse beetle, Callosobruchus maculatus (F.) is a destructive pest of pulses in both storage and field. It is well known that diatomaceous earth (DE) kill the insects by locally absorbing the epicuticular lipid layers leading to high rate of water loss through the cuticle.