Toppholloway4899

Formulation of composite flour comprising of maize (MF), finger millet (FM), defatted soy (DS) and elephant foot yam (YP) was carried out for the preparation of extruded product. The proportion of three major ingredients was varied as maize 40-55%, finger millet 20-30%, defatted soy 10-25% and that of YP was kept constant as 10%. In all 16 experiments were conducted by D-optimal mixture design keeping the upper and lower values of ingredients in the range given above. Extruded products were developed by using twin screw extruder (BTPL lab model) at barrel temperature 100 °C, screw speed 300 rpm and feed moisture content 15% (wb). Physical and functional properties like expansion ratio (ER), bulk density (BD), hardness, water absorption index (WAI) and water solubility index (WSI) of extruded products were analyzed. Composite flour was optimized on the basis of physical and functional properties of extruded products. The values of ER, BD, hardness, WAI and WSI of extruded products were in the range of 2.42-3.30, 0.14-0.26 g cm-3, 11.15-18.67 N, 5.57-6.87 g g-1 and 14.42-19.95%, respectively. Variations in proportion of ingredients in the composite blend significantly affected ER, BD, hardness, WAI and WSI of the product. The regression models for ER, BD, hardness, WAI and WSI were developed to explain the effect of ingredients on the response variables. A blend of ingredients in the ratio of 40302010 (MFFMDSYP) was found to be optimum with a desirability function of 0.82 which resulted extrudate attributes of ER 3.29, BD 0.14 g cm-3, hardness 11.94 N, WAI 6.13 g g-1 and WSI 17.07%.

The cell walls of cereals are rich sources of polysaccharide β-glucan. In this study, the β-glucan was extracted from oat bran using the hot-water extraction method and dried in a pure powder form. The concentration of the β-glucan in the extract was determined using the l-cysteine sulfuric acid method. The results showed that the yield of β-glucan using the hot-water extraction method is the highest compared to its yield achieved by enzymatic, acid, and alkaline methods. In this paper, the usage of the β-glucan as a coating material for a water-insoluble carotenoid is considered. This study demonstrates for the first time the encapsulation of β-carotene with modified octanoic acid β-glucan. It implements to obtain a stable encapsulated polysaccharide-carotenoid system, which has been studied by a set of physicochemical methods and a cytotoxic analysis was performed on the HCT-116 cell line. The SEM image of the resulting encapsulated system is perfectly correlated with the DLS data, which has determined the size of MG capsules at 200nm. The cytotoxic analysis demonstrates that the cell viability was more than 70%, which indicates its potential using in the food industry.

Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels was studied. Further, fat was replaced using pumpkin seed (PS) or watermelon seed (WS) at 25, 50 and 75% level and sugar was replaced using dry dates (DD) or raisins (RS) separately at 20, 40 and 60%. MM having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1-60.6%), stability (2.52-1.35 min), amylograph peak viscosity (665-821 BU), and cookie dough hardness (1737-690.5) at 100% MM. Based on the physico-sensory analysis, 75% replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the dough hardness (1235-4103 g), whereas the spread ratio of cookies decreased from 6.25 and 6.31 to 5.54 and 4.06 respectively. Replacement of fat with PS at 50%, sugar by DD at 40% along with a combination of sodium stearoyl lactylate (SSL) and glycerol mono stearate (GMS) showed improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch granules and appearance of sheet-like covering of protein network. The mono and polyunsaturated fatty acid profile of cookies improved apart from a two-fold increase in protein and three-fold increase in dietary fibre.Sunflower seeds are produced and consumed worldwide due to their richness in heart friendly nutrients in the bakery products. Its effect on reducing the incidences of cardio vascular diseases have not been studied, through supplementary studies therefore present supplementation study was planned in which five samples of bread were prepared by using various multigrain flours and sunflower seed flour at five different levels of 2.5, 5, 7.5, 10 and 12.5%. The bread sample supplemented with 7.5% sunflower seed flour was found to be highly acceptable. Sunflower seeds were roasted at 60 °C for 10-15 min. Chemical analysis of sunflower seed flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and minerals was done using standard methods. learn more Roasting of seeds resulted in significant increase in carbohydrates, protein digestibility, phosphorus, magnesium and copper contents. The most acceptable sample had good amount of energy (324.48 kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g), antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty acids (186.16 mg), omega 6 fatty acids (13,701.40 mg), phosphorus (68.74 mg), magnesium (28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years were supplemented with highly acceptable bread for four months. After the intervention period, mean daily intake of and nuts and oilseeds increased significantly (p  less then  0.01) and a significant increase (p  less then  0.01) in the intake of total fat, dietary fibre, PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides significantly reduced after the supplementation.