Development and shelf-life evaluation of pearl millet based upma dry mix.

Upma, a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.

Effect of nickel-cobaltite nanoparticles on production and thermostability of cellulases from newly isolated thermotolerant Aspergillus fumigatus NS (class: Eurotiomycetes).

In the present study, effect of nickel-cobaltite (NiCo2O4) nanoparticles (NPs) was investigated on production and thermostability of the cellulase enzyme system using newly isolated thermotolerant Aspergillus fumigatus NS belonging to the class Euratiomycetes. The NiCo2O4 NPs were synthesized via hydrothermal method assisted by post-annealing treatment and characterized through X-ray diffraction (XRD) and transmission electron microscopy (TEM) techniques. In the absence of NPs in the growth medium, filter paper cellulase (FP) activity of 18 IU/gds was achieved after 96 h, whereas 40 % higher FP activity in 72 h was observed with the addition of 1 mM concentration of NPs in the growth medium.

Drying characteristics of paddy in an integrated dryer.

Drying characteristics of paddy (long grain variety PR-118 procured from PAU, Ludhiana) in an integrated dryer using single as well as combined heating source was studied at different air temperatures. The integrated dryer comprises three different air heating sources such as solar, biomass and electrical. Drying of paddy occurred in falling rate period.

Optimization of weaning mix based on malted and extruded pearl millet and barley.

Weaning mix was developed using extrudates of plain and malted pearl millet (Pennisetum typhoides) and barley (Hordeum vulgare) flour. Central composite rotatable design (CCRD) with four independent variables PME (pearl millet extrudates), PMME (pearl millet malt extrudates), BE (barley extrudates), BME (barley malt extrudates) at five level and five dependent variables, i.e.

Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment.

Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC.

Studies on inorganic carbon uptake and photosynthesis in blue green alga Nostoc calcicola.

Inorganic carbon uptake and utilization efficiency of a diazotrophic cyanobacterium, Nostoc calcicola, an 'usar' land isolate and its bicarbonate resistant mutant was investigated. The wild type strain showed significantly higher rate uptake of inorganic carbon as compared to mutant strain. The rate of photosynthesis and carbohydrate content of wild type strain was higher than mutant strain at ambient atmosphere, while at higher concentrations of inorganic carbon (100-250 mM NaHCO3) mutant strain showed better response.

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat.

Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I.

Characterization of modified pearl millet (Pennisetum typhoides) starch.

Pearl millet starch (Pennisetum typhoides) was isolated and subjected to hydrothermal, acidic and enzymatic modifications. Native and various modified starches were characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, colour, sediment volume, gel consistency, water binding capacity, pasting properties, freeze thaw stability and paste clarity. Hydrothermal modification (HTMS) caused an increase in swelling power and solubility.

X-ray imaging methods for internal quality evaluation of agricultural produce.

A number of non-destructive methods for internal quality evaluation have been studied by different researchers over the past eight decades. X-ray and computed tomography imaging techniques are few of them which are gaining popularity now days in various fields of agriculture and food quality evaluation. These techniques, so far predominantly used in medical applications, have also been explored for internal quality inspection of various agricultural products non-destructively, when quality features are not visible on the surface of the products.

Optimization of process variables for instant preparation of neyyappam like product and extension of shelf-life.

Neyyappam is a very popular traditional sweet of Kerala and Tamilnadu. It is prepared from soaked rice (10-12 h) and had limited shelf-life. Response surface methodology was adopted to optimize, the levels of variables i.

Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging.

Fenugreek (Trigonella foenum-graecum L.), is a highly respiring leafy vegetable enriched with many nutrients and other active ingredients such as protein, vitamin C, niacin, potassium, alkaloids, lysine and L-tryptophan as well as steroidal saponins which are beneficial for human health. Both, quantitative and qualitative losses in this vegetable can be reduced by appropriate packaging and storage techniques which have not been applied hitherto.

Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat.

In this study antibacterial activity of pomegranate peel (PPE) was evaluated against bacteria isolated from poultry meat. The bacteria were identified using 16S rRNA gene and DNA sequencing. Results of molecular characterization showed that the bacteria isolated were having 100% homology with the Pseudomonas stutzeri strain CTSP36 and further analysis showed that sample sequence clustered with the P.

Characteristics of chicken nuggets as affected by added fat and variable salt contents.

Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives.

Optimization of drying process parameters for cauliflower drying.

The different sizes (3, 4 and 5 cm) of hybrid variety of cauliflower (variety no. 71) were dehydrated in thin layer at three temperatures of 55, 60 and 65 °C with velocities of 40, 50 and 60 m/min. Dehydrated samples were analyzed for vitamin C, rehydration ratio and browning.

Two-stage statistical medium optimization for augmented cellulase production via solid-state fermentation by newly isolated Aspergillus niger HN-1 and application of crude cellulase consortium in hydrolysis of rice straw.

Cellulolytic enzyme production by newly isolated Aspergillus niger HN-1 was statistically optimized using Plackett-Burman and central composite design (CCD). Optimum concentrations of 2, 0.40, 0.

Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties.

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I.

Fibres as an additive for oil reduction in deep fat fried poori.

Models capable of predicting the moisture and oil content as well as overall acceptability (OAA) of poori, prepared from wheat flour incorporated with wheat bran and oat bran were developed using response surface methodology. Central composite rotatable design with two independent variables (wheat bran and oat bran) at five levels (wheat bran, 3-9 g/100 g wheat flour and oat bran 6-12 g/100 g wheat flour) was used to optimize the bran level. Results showed that oat bran had significant (p ≤ 0.

Probiotics: a comprehensive approach toward health foods.

Food products containing probiotics and prebiotics are an important development in Health foods, which enhance health promoting microbial flora in the intestine. Probiotic refers to viable microorganism that promotes or support a beneficial balance of the autochthonous microbial population of the gastrointestinal tract. A number of genera of bacteria (and yeast) are used as probiotics, including Lactobacillus, Leuconostoc, Pediococcus, Bifidobacterium, Saccharomyces, and Enterococcus, but the main species believed to have probiotic characteristics are Lactobacillus acidophilus, Bifidobacterium spp.

Response surface optimization for enhanced production of cellulases with improved functional characteristics by newly isolated Aspergillus niger HN-2.

Fungi isolated from partially decayed wood log samples showing characteristic diversity for spore colour, colony morphology and arrangement of spores were assessed for cellulolytic enzyme production. Isolates showing a cellulolytic index of ≥2.0 were assayed for filter paper (FP) cellulase and β-glucosidase (BGL) production.

Rheological and nutritional quality of selected dehulled legumes blended rice extrudates.

Rheological and nutritional quality of ready-to-eat rice (Oryza sativa ) -legume viz. black gram (Vigna mungo), green gram (Vigna radiata), lentil (Lens culinaris) and peas (Pisum sativum) based extrudates were studied using low cost collet extruder. Extrudates were prepared keeping constant feed rate (25 kg/h) and moisture content (14% wb) at 0, 5, 10 and 15% legume incorporation levels.

Physico-chemical quality parameters and overall quality index of apple during storage.

Physico-chemical quality parameters of apple were measured during storage using standard techniques and fitted to model expressions for developing an overall quality index (Iq). Predicted Iq was validated with the trends of sensory scores. Total Soluble Solids (TSS) and acidity varied from 13.

Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates.

The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile.

Quality evaluation of millet-soy blended extrudates formulated through linear programming.

Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5-13.

Dietary fibre in foods: a review.

Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products.