Ritika B. Yadav

Maharshi Dayanand University | MDU · department of food technology

Luffa acutangula (Ridge gourd) possesses various valuable health effects due to the abundance of numerous bioactive compounds. The fruit from this crop is generally consumed worldwide after thermal processing, which may cause a difference in their bioactive constituents. The study investigates the impact of different cooking methods (microwaving, p...

The characterization of the physicochemical properties of wheat flour and the rheological characteristics of dough is necessary to predict processing behavior, functionality, and end-product development. Differential scanning calorimetry, pasting analysis, FTIR spectroscopy, X-ray diffraction study, and rheological measurements were used to analyze...

Bottle gourd is a good source of health-beneficial bioactive substances. This research aimed at evaluating the effect of different cooking methods (pressure cooking, microwaving, and frying) and extraction solvents (methanol, ethanol and butanol) on bottle gourd fruit phenolic compounds and antioxidant capacity. The quantitative estimation of polyp...

The development of biodegradable packaging materials can decrease the environment pollution generated by synthetic polymers like plastics. The utilization of biodegradable polymers over non-biodegradable polymers is a good choice for reducing environmental damage and preserving natural resources. The biodegradable polymers are categorized into natu...

The study involved fabrication of mung bean starch–based biodegradable nanocomposite films impregnated with varying concentration (5 to 25%, w/w) of platelet-like sweet potato starch nanocrystals. The developed nanocomposite films were investigated for their solubility, water vapor transmission rate, and thermal and mechanical properties. Results r...

The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p < 0.05) inhibited the ability of starch-amino acid blends to exp...

The physicochemical properties of grains and their whole grains flour from selected newly released cultivars of wheat (Triticum aestivum) were investigated to assess their suitability for cookie making. The whole wheat flour-based cookies were examined for their physicochemical and textural properties. The relationship of flour properties with qual...

The effect of cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) on the physicochemical, micro-structural, and thermal properties of sorghum dietary fiber (SODF) was studied. Results reflected that all three modifications significantly (p < 0.05) increased the water absorption capacity, swelling capacity, oil absorption capaci...

The aim of present study was to develop and characterize the biodegradable sweet potato starch-based nanocomposite films reinforced with barley starch nanoparticles (SNP). Sweet potato starch-based films with varying concentrations of barley SNP (5–25% w/w) were manufactured by adopting solution casting method using glycerol as a plasticizer. The m...

The influence of annealing and heat-moisture treatment on structural, rheological and pasting parameters of amaranth starch was studied. The starch from amaranth seeds was extracted by steeping the seeds in 0.25% NaOH solution and modified through annealing and heat-moisture treatment. The swelling power, solubility, thermal properties, pasting pro...

Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis. The mung bean SNC revealed a CB-type crystalline p...

Germinated horse gram flour (GHF), refined wheat flour (RWF) and different blends (10, 20, 30, and 40% GHF) were analyzed for their functional properties such as water absorption, oil absorption, swelling capacity, solubility index, color, and pasting properties. The noodles were developed by the incorporation of germinated horse gram flour in refi...

The aim of the present study was to synthesize biodegradable starch nanoparticles (SNP’s) from a renewable source like barley starch and to characterize for morphological, crystalline, thermal, and rheological properties. Acid hydrolysis transformed A+V-type round or disc-shaped native starch (NS) granules with an average width of 10 µm and the ave...

The present study aims to prepare starch nanocrystals (SNCs) from sweet potato tuber starch and study their morphological, crystalline, rheological, and thermal properties. The platelet‐like SNCs are obtained using acid hydrolysis of round or polygonal native sweet potato starch granules. The average hydrodynamic diameter of SNCs is 184 nm as measu...

β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering the functional properties of water chestnut flour dough. The β-glucan concentrate was subjected to partial...

The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while both swelling power and solubility decreased. The pasting and rheological parameters were determined...

This study was aimed at evaluating the potential of barley β‐glucan concentrates (native and partially hydrolyzed) in modifying the techno‐functionality of rice flour dough. β‐glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological and thermal properties of rice dough were...

The study was aimed to evaluate the effect of different osmotic agents (sucrose, maltodextrins, and stevia, 50° brix conc.), immersion time (2–8 hr), and ultrasonication treatment (33 KHz, for 2, 5 and 10 min) on water loss, solid gain, weight reduction and subsequent air drying (45°C) behaviour of sweet lime peel. Irrespective of immersion time, t...

The influence of native pectin (NP) and its hydrolysate (PH) in modifying hydration, thermal, pasting, rheological and textural properties of barley starch was assessed. The addition of NP and PH significantly modified the hydration properties of barley starch. The swelling and solubility of barley starch increased in the presence of NP while PH de...

There is an emerging interest in the development of biomaterial-based nanoparticles. Recent studies have shown that starch nanoparticles (SNP's) could be prepared from starch granules with unique functional properties. Starch nanoparticles/nanocrystals can be prepared by acid or enzymatic hydrolysis, regeneration, mechanical treatments, and combine...

The influence of guar gum and its hydrolysate at different concentrations (1 and 2% w/w) on physicochemical, pasting, thermal, rheological and textural properties of pearl millet starch was assessed. The addition of guar gum and its hydrolysate significantly improved the hydration properties of pearl millet starch. NGG significantly (p < 0.05) incr...

The effect of cooking, germination, and fermentation on the proximate composition, physicochemical, thermal, pasting and microstructural properties of amaranth flour was investigated. The data revealed that protein and amylose content of native and processed amaranth flours ranged from 14.86 to 16.19% and 2.34 to 7.05% respectively. The protein con...

Starch–hydrocolloids blends have been used in foods to provide texture, moisture retention and desirable pasting and rheological properties. The study was aimed to assess the influence of addition of selected gum hydrocolloids like guar gum and xanthan gum at varied concentration of 1, 1.5 and 2% on the physicochemical, pasting and rheological prop...

The isolated white sorghum (Sorghum bicolor) starch was chemically modified employing oxidation, cross-linking, and dual-modification (oxidation followed by cross-linking). The native and modified starches were analyzed for their physicochemical properties such as water binding capacity, paste clarity, swelling power and solubility and textural pro...

The effect of the addition of acacia gum and HPMC at the concentrations of 1.0, 1.5, and 2.0% on the physicochemical, pasting and rheological properties of colocasia starch was studied. The swelling power and solubility of colocasia starch increased significantly with increasing the concentration of both acacia gum and HPMC. The addition of acacia...

The effect of malting conditions on pearl millet malt quality was investigated. Grains were steeped for 24 h at different temperatures of 25, 30 and 35 °C and germinated at 25 °C for 24, 48 and 96 h. Generally, malt quality parameters such as malting loss, diastatic power, α- and β-amylase activity, free amino nitrogen (FAN), water extracts were si...

The X-ray diffraction pattern, rheological properties, particle size distribution and Fourier transform-infrared (FT-IR) spectra of native and processed (cooked, germinated and fermented) amaranth were determined using different techniques. The data revealed that the native and processed amaranth flour showed major peak values of the 2θ at 15°, 18°...

Background: The use of pseudocereals is of great nutritional interest because of their peculiar chemical composition and other components found in these grains. Pseudocereals are significant sources of various bioactive components including phytosterols, polyphenols, saponins, fagopyritols and certain essential minerals but some of them are unavail...

Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were anal...

Physical quality parameters of grains and functional and rheological properties of flours and dough prepared from eight newly released Indian wheat varieties of Triticum aestivum were analysed. Grain samples were evaluated for 1000 kernel weight, test weight, bulk density, equivalent diameter and hardness. Wheat flour samples were tested for protei...

Background: Buckwheat is now becoming increasingly popular due to its health benefits. The most attractive feature of its seeds are gluten-free with high quality protein and presence of bioactive compounds with health-promoting effects. The aim of this study was to determine the effect of processing treatments on nutritional and physicochemical pro...

The effect of different extracting solvents (methanol, ethanol and butanol) and cooking treatments such as pressure cooking, microwave cooking and frying was studied in regards to phenolic profile and antioxidant activity of Sponge gourd (L. cylindrica). The antioxidant activity was investigated using different assays namely ferric thiocyanate test...

The effect of different cooking treatments and extracting solvents on the antioxidant activity of M. charantia was assessed by measuring total phenol content (TPC), total flavonoids, tannin content and carotenoid content and the antioxidant activity using different assays. A densitometric HPTLC analysis was performed for the analysis of phenolic ac...

Spices are one of the most commonly used natural antimicrobial agents in foods and have been used traditionally for thousands of years by many cultures for preserving foods and as food additives to enhance aroma and flavor. The objective of this study was to prepare antimicrobial bread using different natural antimicrobials (aqueous extracts of clo...

Study was conducted to evaluate the antioxidative activity of methanolic (ME), ethanolic (EE) and butanolic extracts (BE) of selected gourd vegetables. The antioxidant activity was investigated using different assays namely ferric thiocyanate test (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals...

The properties of blends of banana, potato, and rice starches were studied to assess their suitability as an alternate for chemically modified starches. The blends of banana, potato, and rice starches were prepared in the respective ratio of 1:3:2, 3:2:1, and 2:1:3. The blend with higher proportion of banana and rice starches (BPR-213) showed highe...

The effects of cooking treatments (pressure cooking, microwave cooking and frying) and extracting solvents (absolute methanol, absolute ethanol and butanol) was investigated on the antioxidant activity of extracts of fruits of Cucurbita pepo. In general, the recovery of total phenolics and tannins was the best in methanol whereas, flavonoids showed...

The current trend is to develop composite flours based food products with enhanced nutritional as well as other superior quality traits adding variety to the food basket. Composite flour noodles were developed using blends of refined wheat flour with malted and fermented cowpea flour with replacement level of 10 and 20%. The native flours and their...

Spices are indispensable components of Indian cuisines since ancient times and are considered as rich source of bio-active antimicrobial compounds. Antibacterial and antifungal activity of individual as well as ethanolic extracts of cumin (Cuminum cyminum), ginger (Zingiber officinale) and garlic (Allium sativum) was evaluated against bacterial str...

The mixing characteristics and bread-making qualities of flours, reconstituted flours and glutens from a diverse range of wheat cultivars obtained from Canada, France and the UK, were investigated. Simple correlations were calcu-lated among Mixograph parameters, loaf volume, Glu-1quality scores, protein content, SDS-sedimentation volume and baking...

Morphological, physicochemical and cooking properties of some Indian rice (Oryza sativa L.) cultivars. Journal of Agricultural Technology 3(2): 203-210. Morphological, physicochemical and cooking properties of some Indian rice cultivars (four non-basmati, namely Jaya, P-44, HKR-120, Sharbati and two basmati, namely HBC-19 and Bas-370) were studied....

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Physicochemical, morphological, thermal, and pasting properties of starches, isolated from basmati (HBC-19 and Bas-370) and non-basmati (Jaya, a coarse cultivar; P-44 and HKR-120, the medium cultivars and Sharbati, fine cultivar) rice cultivars grown in India were studied. The amylose content of starches from different cultivars ranged from 2.25 (J...

The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powde...

Rice protein isolates and extracts of protein fractions were prepared from Indian rice cultivars, namely, Jaya, HKR-120, P-44, Sharbati, Bas-370, and HBC-19. The protein extracts were characterized using SDS-PAGE. The total protein contents of rice cultivars ranged from 5.46 to 7.02 g/100 g sample with albumin and glutelin fractions showing the hig...

Purpose Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya ( Carica papaya ) and bottle gourd ( Lagenaria siceraria ). Design/methodology/approach The nectar based u...

Whey-based pineapple and bottle gourd mixed herbal (WPBH) beverage was prepared with the incorporation of Mentha arvensis extract (0 to 4%). The storability of the beverage was studied at 7±10C for 20 days. 10 ml each of pineapple and bottle gourd juice and 8 g of sugar were fixed per 100 ml of the herbal beverage. Whey quantity varied from 68 to 7...

Osmotic dehydration (OD) conditions of peach slices were optimized using response surface methodology (RSM) with respect to sucrose concentration (50-70°B), immersion time (2-4 h) and process temperature (35-55 °C) for maximum water loss (WL), minimum solute gain (SG) and maximum rehydration ratio (RR) as response variables. A central composite rot...

Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest p...

Purpose – The purpose of this paper is to study the utilization of the rice bran protein concentrate (RBPC) in biscuits to upgrade the nutritional quality. Design/methodology/approach – Extraction of rice bran protein concentrate (RBPC) from defatted rice bran was standardized using alkali extraction method. Defatted rice bran and RBPC were analyz...

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set...

Resistant starch (RS) is that fraction of starch, which escapes enzymic hydrolysis in the small intestine and passes in the colon. Effect of storage time (12 and 24 h) and temperature (4 °C and 25 °C) was studied on RS content of the pressure-cooked cereal and legume grains/seeds and their flours. RS content was observed to increase in the stored c...

Resistant starch (RS) content was determined in the conventionally boiled (H1) and pressure-cooked (H2) cereals, legumes and tubers using enzymatic method. Both H1 and H2 legumes contained higher amount of RS as compared to cereals and tubers. H1 and H2 lentils showed highest RS content of 5.0 and 4.9% (dwb), respectively. Higher RS content in legu...

This study was carried out on the development and storage of Whey-Based Banana Herbal (WBBH) beverage with the incorporation of Mentha arvensis extract (0 to 4%). The amount of banana juice and sugar were fixed at 10 mL and 8 g, respectively per 100 mL of the beverage. Whey quantity varied from 72 to 84 mL for each 10 mL of the beverage depending u...

The consumer demand is increasing for composite flour based bakery products like biscuits. The incorporation of buckwheat can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of b...

'Resistant starch' (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and tubers (4.18%, 1.86% and 1.51% dry matter basis, re...

A portion of starch and starch products that resist digestion in small intestine has been described as resistant starch. Starch may become resistant to digestion due to several reasons, as it may be physically inaccessible, retrograded, or chemically modified. Resistant starch may be categorized as a functional dietary fiber, as defined by the Amer...

Study of effect of natural fermentation on the resistant starch content of legume based fermented foods. Journal of Agricultural Technology 3(1): 21-27. Resistant starch (RS) was originally described as starch, which escapes digestion in the small intestine and passes into the colon. RS formation was studied in the wadies and idli, two of the popul...