Physicochemical, functional and rheological properties of grass pea ( L.) flour as influenced by particle size.

Different properties of grass pea ( L.) flour passed through 60, 72, 85, 100, 150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein content reduced while fat content improved significantly with diminution in particle size.

Development of composite mechanical peeler cum juice extractor for kinnow and sweet orange.

A mechanical peeler cum juice extractor was designed and developed for simultaneous peeling and juice extraction of kinnow and sweet orange fruits. Based on the designed components and prior optimization of operational parameters for peeling of both the fruits, a functional machine was developed. Major components of the machine include spur gear assembly (Φ 102 mm and Φ 76 mm), two fruit holders (Φ 30 mm), revolving shaft with length 570 mm, clearance of the tool for peeling 25 mm and cutting knife with length 80 mm, respectively.

Protein and gene integration analysis through proteome and transcriptome brings new insight into salt stress tolerance in pigeonpea (Cajanus cajan L.).

Salt stress is a major constrain to the productivity of nutritionally rich pigeonpea, an important legume of SE Asia and other parts of the world. The present study provides a comprehensive insight on integrated proteomic and transcriptomic analysis of root and shoot tissues of contrasting pigeonpea varieties (ICP1071- salt-sensitive; ICP7- salt-tolerant) to unravel salt stress induced pathways. Proteome analysis revealed 82 differentially expressed proteins (DEPs) with ≥±1.

Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage.

Background: 'Patharnakh' pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving the storage life of the fruit. In this study, the efficacy of different concentrations (1, 2, and 3 mmol L ) of salicylic acid (SA), a well-known signaling molecule, was explored to overcome browning and maintain the postharvest quality of the Patharnakh pear during cold storage.

Post-harvest processing and valorization of Kinnow mandarin ( L.): A review.

Kinnow is a prevalent fruit crop of the mandarin group and belongs to the Rutaceae family. It is nutritionally rich in vitamin C, vitamin B, β-carotene, calcium, phosphorous and other health beneficing compounds. The fruit is grown commercially for fresh consumption and since the processing techniques are less prominent, a plentiful amount of harvested fruit goes for waxing and grading operations.

Nullifying phosphatidic acid effect and controlling phospholipase D associated browning in litchi pericarp through combinatorial application of hexanal and inositol.

The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated.

Diversity and Tissue Preference of Osmotolerant Bacterial Endophytes Associated with Pearl Millet Genotypes Having Differential Drought Susceptibilities.

Genetic and functional diversity of osmotolerant bacterial endophytes colonizing the root, stem, and leaf tissues of pearl millet genotypes differing in their drought susceptibility was assessed. Two genotypes of pearl millet, viz., the drought tolerant genotype TT-1 and the drought susceptible genotype PPMI-69, were used in the present study.

Autolysis of bovine skin, its endogenous proteases, protease inhibitors and their effects on quality characteristics of extracted gelatin.

The autolysis of pretreated bovine skin (PBS) (treated with 0.1 M NaOH and 1% HCl), its endogenous proteases, inhibitors and their effects on quality attributes of gelatin were examined. PBS was subjected to different temperatures (20-90 °C) and pH (2-9) and treated with different protease inhibitors.

Effects of Ultrasound Assisted Extraction in Conjugation with Aid of Actinidin on the Molecular and Physicochemical Properties of Bovine Hide Gelatin.

Actinidin was used to pretreat the bovine hide and ultrasonic wave (53 kHz and 500 W) was used for the time durations of 2, 4 and 6 h at 60 °C to extract gelatin samples (UA2, UA4 and UA6, respectively). Control (UAC) gelatin was extracted using ultrasound for 6 h at 60 °C without enzyme pretreatment. There was significant ( < 0.

Preparation of omega 3 rich oral supplement using dairy and non-dairy based ingredients.

Fish oil is a rich source of omega 3 fatty acids, an essential fatty acid, vital for the functioning of the human body. But the undesirable flavour is an inherent limitation of fish oil which reduces its acceptability. Masking its fish flavour can increase acceptability of fish oil.

Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.

Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.

Effect of high-pressure processing on quality and stability of green mango blended mayonnaise.

The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400-600 MPa), holding time (5-10 min) and level of green mango pulp (10-30%) following Box-Behnken design. Mayonnaise quality was evaluated in terms of oxidative stability and emulsion stability using response surface methodology to optimize the best possible combination among all.

Ethanol production from sweet sorghum bagasse through process optimization using response surface methodology.

In this study, comparative evaluation of acid- and alkali pretreatment of sweet sorghum bagasse (SSB) was carried out for sugar production after enzymatic hydrolysis. Results indicated that enzymatic hydrolysis of alkali-pretreated SSB resulted in higher production of glucose, xylose and arabinose, compared to the other alkali concentrations and also acid-pretreated biomass. Response Surface Methodology (RSM) was, therefore, used to optimize parameters, such as alkali concentration, temperature and time of pretreatment prior to enzymatic hydrolysis to maximize the production of sugars.

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

The octenyl succinyl anhydride (OSA) esterified pearl millet () starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased.

Numerical simulation of ozone concentration profile and flow characteristics in paddy bulks.

Background: Ozone has shown the potential to control stored product insect pests. The high reactivity of ozone leads to special problems when it passes though an organic medium such as stored grains. Thus, there is a need for a simulation study to understand the concentration profile and flow characteristics of ozone in stored paddy bulks as a function of time.

Antimicrobial dependence of silver nanoparticles on surface plasmon resonance bands against .

This study presents a simple and trouble-free method for determining the antimicrobial properties of silver nanoparticles (AgNPs) based on the surface plasmon resonance (SPR) bands. AgNPs were prepared by chemical reduction method using silver nitrates as a metallic precursor and formaldehyde (HCHO) as a reducing agent and capped by polyethylene glycol. Effects of several processing variables on the size and shape of AgNPs were monitored using an ultraviolet-visible spectrophotometer based on their SPR bands.

Development of protein fortified mango based ready-to-serve beverage.

Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied.

Plant-based milk alternatives an emerging segment of functional beverages: a review.

Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient.

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques.

In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues.

Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching.

Bioactive components of fruit and vegetables play an important role in scavenging free radicals and protect the body from degenerative diseases. A kinetic study was conducted to quantify the losses occurring in bioactive components, antioxidant activity and changes in colour and firmness of four commonly used vegetables (beetroot, green pea, eggplant and green pepper) during heat treatment (70-90 °C). The study revealed that logistic model can predict the variation in bioactive components and antioxidant activity with higher R and lower root mean square error (RMSE) as compared to first order model due to logarithmic reduction in these properties in the beginning of the process itself.

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot.

Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour.

Metagenomics: Retrospect and Prospects in High Throughput Age.

In recent years, metagenomics has emerged as a powerful tool for mining of hidden microbial treasure in a culture independent manner. In the last two decades, metagenomics has been applied extensively to exploit concealed potential of microbial communities from almost all sorts of habitats. A brief historic progress made over the period is discussed in terms of origin of metagenomics to its current state and also the discovery of novel biological functions of commercial importance from metagenomes of diverse habitats.

Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit.

The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi.