Extrusion-aided interaction of rice starch with whey protein isolate: Synergistic influence on physicochemical properties and in vitro starch digestibility characteristics.

Synergistic influence of extrusion conditions and whey protein isolate (WPI) incorporation on glycemic response and physicochemical characteristics of rice starch was studied. Box-Behnken Design was used to evaluate effect of process variables (rice starch:WPI ratio; feed moisture and barrel temperature) on quality characteristics of resistant starch-rich, low GI extruded snacks (RSLG-E). Optimum conditions for development of RSLG-E were WPI:18.

Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization.

-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. showed highest amylose content of 20.74 % and 20.

Flavor profiling and gene expression studies of indigenous aromatic rice variety (Mushk Budiji) grown at different altitudes of Highland Himalayan regions.

Mushk Budiji-an indigenous aromatic rice variety is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. This study was conducted to investigate the effects of altitude, soil nitrogen content and climatic conditions (temperature) of the selected locations on the flavor profile of Mushk Budiji using gas chromatography-mass spectroscopy (GC-MS) and electronic nose (E-nose). E-nose being rapid and non-destructive method was used to validate the results of volatile aromatic compounds obtained using GC-MS in Mushk Budiji.

Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques.

Acoustic system and machine vision were used to evaluate the effects of different harvest dates on the quality and sensory attributes of exotic apple varieties of North Western Himalayan. (V1) was harvested at 110 (H1), 120 (H2) and 130 (H3) Days from Full Bloom (DFFB); (V2) and (V3) were harvested at 130 (H1), 140 (H2) and 150 (H3) DFFB. Highest acoustic coefficient (21.

Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas.

Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.

Advances of nanofluid in food processing: Preparation, thermophysical properties, and applications.

Nanofluids (NFs) are homogenous mixes of solid nanoparticles as well as base fluid in which the size of the solid nanoparticles (NPs) is smaller than 100 nm. These solid NPs are intended to enhance the thermophysical characteristics and heat transmission attributes of the base fluid. The thermophysical characteristics of nanofluids are influenced by their density, viscosity, thermal conductivity and specific heat.

Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review.

Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging.