Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties.

Unlabelled: The optimization of hydration temperature and duration were determined in six and non- paddy cultivars varying in grain size, shape, and amylose content based on kinetic parameters and effect of hydration temperature on physical, milling, textural and color attributes. Based on higher R, lower Chi square and RMSE values, Peleg model fitted more suitably compared to Singh and Kulshrestha model. Hydration process significantly altered geometric, gravimetric and mechanical properties as evident by regression analysis.

Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice.

Unlabelled: Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemical, cooking and rehydration kinetics of instant rice. Application of salt pretreatment reduced bulk density and damaged grain percentage, while enhanced the porosity, volume expansion percent, weight gain percentage, and rehydration characteristics.

Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati.

Chapati is unleavened flat bread originated from Indian sub-continent and is considered as staple product in everyday meals. Its quality attributes are dependent on number of factors including the wheat used, ingredients added and processing parameters. The study was aimed to observe the effect of yeast addition on functional, rheological, and sensory characteristics on whole wheat flour and chapati at varying percentage (0.

Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean () curry.

Ricebean () is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA).

Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability.

Instant foods are a great convenience in today's fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central Composite Rotatable Design besides suitable fat and spices for the development of instant foxtail millet khichdi. Over all acceptability and water holding capacity were considered as the responses for the experimental design.

Assessment of occupational exposure to diesel particulate matter through evaluation of 1-nitropyrene and 1-aminopyrene in surface coal miners, India.

DPM (diesel particulate matter) is ubiquitously present in the mining environment and is known for mutagenicity and carcinogenicity to humans. However, its health effects in surface coal mines are not well studied, particularly in India. In this study, DPM exposure and corresponding exposure biomarkers were investigated in four different surface coal mines in Central India.

HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean () varieties from North-East India.

HPLC method was optimized for analysis eight flatulence and non-flatulence saccharides in 11 ricebean varieties using Spherisorb NH chromatographic column within 20 min by isocratic mobile phase containing acetonitrile and water in ratio of 70:30 at flow rate of 1 mL/min. The glucose, sucrose, raffinose, stachyose, verbascose and ajugose content in these varieties ranged from 157.63-365.

Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India.

Rice bean () is grown in South and Southeast Asia, and the bean has gained importance due to its nutritional strength in terms of dietary fiber, quality protein and minerals. In current study, the nutritional and functional components, cooking and thermo-gravimetric properties of eleven rice bean varieties from NE India were investigated. Results revealed that the major nutrients among the varieties ranged as follows: 54.

: a therapeutic herb with multiple potentials.

The herb belonging to Lamiaceae family and genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported.

Beverage from Coleus aromaticus reduces leptin levels and improves appetite rating in human volunteers.

Objective: Coleus aromaticus, commonly called country borage or Indian borage, is a perennial herb grown throughout the Indian subcontinent. Traditionally, the leaves of the plant are used as a cure for cold, cough, and fever as well as to relieve pain from skin irritations. However, the appetite-enhancing potential of the herb was unexplored.

Appetite control and obesity.

Appetite has recently received the attention of researchers in developing countries due to the increasing prevalence of obesity. There are multiple complex mechanisms involved in food intake. The satiety level and the physiological state of a person are responsible for appetite expression.

Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats.

Appetizers based on different spices/herbs are highly acceptable but evaluation of their functionality needs more attention. The present study, investigated the effects of appetizers on food consumption, weight gain, and leptin levels in male Wistar rats. Three appetizers, namely ginger beverage, ajowan beverage, and karpurvalli beverage were administered to groups of rats.

Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage.

Ginger is well known as gastric stimulant and the curd is consumed for its probiotic properties. Based on these two functional ingredients, an appetizer drink mix has been developed and optimized for its ingredient composition with the help of response surface methodology. The appetizer mix is cold water reconstitutable and provides 77 kCal per serving of 100 ml.

Development of ready-to-eat appetisers based on pepper and their quality evaluation.

Appetiser is a need based product for defence forces deployed at high altitudes. Ready to eat appetisers in the form of munches i.e.

Effect of appetizer administration on plasma leptin level in human volunteers.

The present study aimed at evaluating the effect of appetizer administration on plasma leptin levels of human volunteers. The ginger-based appetizers, namely ginger munch, fruit munch, jeera munch and appetizer drink, developed in the Defence Food Research Laboratory were used for 45 volunteers. Leptin was analyzed using the BioSource enzyme-amplified sensitivity immunoassay kit.

Development of ginger based ready-to-eat appetizers by response surface methodology.

Ginger is an herbaceous perennial rhizome traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its anti-emetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes and the appetizers based on ginger may be useful for appetite stimulation.

Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions.

The relationship between laboratory and field ratings was investigated for six different appetizers, including four ready-to-reconstitute mixes and two ready-to-eat munches. Liking ratings on a 5-point hedonic scale were obtained from an Indian Army field study at base level as well as at an altitude of 11,500 ft above sea level and for the same appetizers in the laboratory. The field trials of the six products were conducted in two phases and results revealed that the products were more acceptable at altitude, with increased liking scores as compared to base level.