A naturally occurring, inexpensive, renewable, and widely accessible polysaccharide molecule is s... more A naturally occurring, inexpensive, renewable, and widely accessible polysaccharide molecule is starch. Native cassava (NCAS) was altered using conventional techniques (autoclaving and autoclaving/sonication/cross-linking). The treatments were designated as T1 (5% CC, 20 min ST), T2 (5% CC, 30 min ST), T3 (10% CC, 20 min ST), and T4 (10% CC, 30 min ST) based on the cross-linking agent concentration (CC) and sonication time (ST). Standard methods were used to examine the chemical, functional, starch digestibility, colour, and morphological aspects of modified starches. In comparison to native starches, modified cassava starches included less moisture, protein, and fat. In comparison to native starches, modified starches contained more ash, amylose, and resistant starch. Amylose and resistant starch levels were higher in T4 than in native and other treated samples in both cassava (51.34%). Native starch swelling power grew progressively from 40 to 90°C, whereas it increased for all modified starches up to 70°C before declining at 80 to 90°C. While modified starches became less soluble as the temperature rose, native starch became more soluble as the mercury rose. Native cassava starches were made up of granules that were rounded and uneven in shape. Furthermore, as shown in NCAS there were no glaring flaws or indications of damage on the surface of the native starch granule. After being autoclaved and dual modified, the starch's granular structure vanished. In modified starches, starch with rough surfaces, larger, and irregularly shaped structures were discovered. The L* value of native cassava starches was higher than that of modified starches. The resistant starch and amylose contents of T4 were higher than those of the other samples.
Medicinal plants are gifted by nature for growth and maintenance of mankind. They possess most of... more Medicinal plants are gifted by nature for growth and maintenance of mankind. They possess most of the health benefits and they are much safer to consume. Phyllanthus emblica (Amla) is one of those medicinal plants which play a crucial role in maintaining human health. It is most widely used because it will help to increase body's immune power. P. emblica is highly nutrient dense fruit which contain high amount of vitamin C, minerals, amino acids, antioxidants and phytochemical. It also acts as a laxative, diuretic, and used as a tonic in conditions like fever and cold. This review is based on a phytochemical study of P. emblica. Amla contain certain naturally occurring bioactive compound or phytochemicals such as tannin, flavonoids, poly phenols, saponine, alkaloids, lupeol, ellagic acid, gallic acid, essential oils, fixed oils, etc. All this bioactive compound may possess an immunomodulatory effect, anti-cancer, anti-microbial, anti-diabetic, hepato protecting, and cardio protecting activities. Nowadays use of such types of natural sources are increasing widely and people are more aware regarding to harmful chemical constituents, therefore this study may helpful in identification of natural bioactive compound which are found in amla. The main objective of this review is to know the bioactive component which presents in Amla and its significant health benefits. This review also includes an overview on detail study of Amla known to be an antioxidant and antimicrobial source.
Cross-linking is a type of chemical modification used to provide desired functional properties. T... more Cross-linking is a type of chemical modification used to provide desired functional properties. The present study was undertaken to modify and characterize the corn starch treated with ginger and garlic. Corn starch was modified with ginger and garlic and various nutritional, functional, pasting and structural properties were analyzed. Results showed that ginger treated starch increased the degree of cross-linking than the garlic treated starch. Cross linking significantly reduced protein and fat content while amylose content of cross-linked corn starch was increased. Water and oil absorption capacities were not significantly varied between the starches. Cross-linked starches had higher swelling power and solubility than native starch. Peak viscosity was lower in cross-linked starches. Cross-linked starches displayed complex granules with C-type crystallinity. Thus native corn starch could be modified with ginger and garlic to obtain distinctive properties.
In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 o... more In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 or 5 % concentration and its properties were investigated. Citric acid treatment resulted higher starch yield. Water holding capacity and water absorption index was increased with increased acid concentration. Emulsion properties improved at 5 % acid concentration. The DE value of acidthinned sweet potato starches was ranged between 1.93 and 3.76 %. Hydrochloric acid treated starches displayed a higher fraction of amylose. X-ray diffraction (XRD) study revealed that all the starches displayed C-type crystalline pattern with varied crystallinity. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of citric acid modified starches. Starch granules tended to appear less smooth than the native starch granules after acid treatment in Scanning Electron Micrographs (SEM) with granule size ranging between 8.00 and 8.90 μm. A drastic decrease in the pasting profile was noticed in hydrochloric acid (5 %) treated starch. While 5 % citric acid treated starch exhibited higher pasting profile. Differential Scanning Calorimeter (DSC) showed that peak and conclusion gelatinisation temperatures increased with increase in hydrochloric acid or citric acid concentration. Hence citric acid was found to mimic the hydrochloric acid with some variation which suggests that it may have promising scope in acid modification.
Fat mimicking properties of citric acid treated sweet potato starch were investigated in this pre... more Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (ΔH) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shearthinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties.
Physicochemical and functional properties of cassava starch determine its applications in food sy... more Physicochemical and functional properties of cassava starch determine its applications in food systems. This study was undertaken to isolate and to determine the physicochemical and functional properties of cassava starch. Cassava starch was isolated from fresh root and dry chips by centrifugation and sedimentation methods. Physicochemical and functional properties of the starches were analyzed. Fresh root yielded (26.07-30.17%) the highest starch followed by dry chips (17.59-23.60%) in sedimentation method. Fresh root starch had lower moisture content (8.88-10.24%), high swelling power (10.86-11.58g/g) and water absorption capacity (84.02-86.18%) compared with dry chips starch. Nevertheless no significant difference was seen in dry matter (87.17-89.99%), ash content (0.23-0.41%), and pH (5.07-5.50), among the isolated starches. Hence fresh root starch with high water absorption capacity and high swelling power could be used for the preparation of bakery products.
Chickpea and wheat are the most important crops in the world because of their nutritional quality... more Chickpea and wheat are the most important crops in the world because of their nutritional quality. The objective of the study was to compare cereal and non cereal flour characteristics. Chickpea flour had higher dry matter (90.63±0.09%), protein (21.7±1.75%), fat (5.81±0.35%), ash (3.46±0.33%), amylose (20.78±0.28%), crude fiber (1.85±0.05%) and pH (6.43±0.02) when compared to whole wheat flour. On the other hand, wheat flour contained higher moisture (12.92±1.82%), and total carbohydrate (69.47±3.01%) than chickpea flour. Chickpea flour exhibited lower water binding capacity (101.81±1.85%), oil absorption capacity (0.81±0.06 g. g-1) and bulk density (0.78±0.02 g. ml-1) than wheat flour. Swelling power (50-90ºC) of chickpea flour ranged between 1.6-4.3 g. g-1. A higher foaming capacity and foaming stability was noticed in chickpea flour than wheat flour. Solubility of chickpea and wheat flours was significantly (P<0.05) varied up to 80ºC, however no significant change was observed at 90ºC. Chickpea flour had higher pasting temperature and lower peak, breakdown, trough, final and setback viscosities than wheat flour. In conclusion chickpea flour is suitable for food used in several dishes and as a supplement in weaning food mixes, bread and biscuits.
Cross-linking is a type of chemical modification to improve granule stability with new covalent b... more Cross-linking is a type of chemical modification to improve granule stability with new covalent bonds, thus providing desired functional properties. The present study was undertaken to modify cassava starch with active components of ginger and garlic and to determine the properties of modified cassava starch. The cassava starch was modified with 5% ginger (A), 10% ginger (B), 5% garlic (C) and 10% garlic (D). The degree of cross-linking was determined from the viscosity values and chemical and functional properties of all cross-linked starches were analyzed by standard methods. Results of the study showed that higher concentrations of ginger and garlic increased the degree of cross-linking. Native cassava starch had higher protein content (0.6±0.09%) than cross-linked cassava starches (0.11±0.02-0.57±0.01%), amylose content was higher in cross-linked starch (22.7±0.52-27.2±0.19%) than native starch (23.2±1.20%). Water and oil absorption capacities were not significantly different between native (0.96±0.01 g g-1) and cross-linked starches (0.87±0.03-0.93±0.04 g g-1). Cross-linked starch had higher swelling power (14.5±0.45-14.8±0.36 g g-1) and solubility (8.1±0.42-9.0±1.36%) when compared to those of native starch (11.1±0.84 g g-1 and 7.1±0.62%, respectively). Lower viscous properties were observed for cross-linked (1975.00-2565.00 cP) starch than that of native starch (3733.66 cP). Cassava starch could be modified with ginger and garlic and distinctive properties were exhibited by the cross-linked starches.
The physical and chemical characteristics of the fruit have immense significance as they ultimate... more The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed products prepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality. In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) of edible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2℃ were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15th and 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.
A naturally occurring, inexpensive, renewable, and widely accessible polysaccharide molecule is s... more A naturally occurring, inexpensive, renewable, and widely accessible polysaccharide molecule is starch. Native cassava (NCAS) was altered using conventional techniques (autoclaving and autoclaving/sonication/cross-linking). The treatments were designated as T1 (5% CC, 20 min ST), T2 (5% CC, 30 min ST), T3 (10% CC, 20 min ST), and T4 (10% CC, 30 min ST) based on the cross-linking agent concentration (CC) and sonication time (ST). Standard methods were used to examine the chemical, functional, starch digestibility, colour, and morphological aspects of modified starches. In comparison to native starches, modified cassava starches included less moisture, protein, and fat. In comparison to native starches, modified starches contained more ash, amylose, and resistant starch. Amylose and resistant starch levels were higher in T4 than in native and other treated samples in both cassava (51.34%). Native starch swelling power grew progressively from 40 to 90°C, whereas it increased for all modified starches up to 70°C before declining at 80 to 90°C. While modified starches became less soluble as the temperature rose, native starch became more soluble as the mercury rose. Native cassava starches were made up of granules that were rounded and uneven in shape. Furthermore, as shown in NCAS there were no glaring flaws or indications of damage on the surface of the native starch granule. After being autoclaved and dual modified, the starch's granular structure vanished. In modified starches, starch with rough surfaces, larger, and irregularly shaped structures were discovered. The L* value of native cassava starches was higher than that of modified starches. The resistant starch and amylose contents of T4 were higher than those of the other samples.
Medicinal plants are gifted by nature for growth and maintenance of mankind. They possess most of... more Medicinal plants are gifted by nature for growth and maintenance of mankind. They possess most of the health benefits and they are much safer to consume. Phyllanthus emblica (Amla) is one of those medicinal plants which play a crucial role in maintaining human health. It is most widely used because it will help to increase body's immune power. P. emblica is highly nutrient dense fruit which contain high amount of vitamin C, minerals, amino acids, antioxidants and phytochemical. It also acts as a laxative, diuretic, and used as a tonic in conditions like fever and cold. This review is based on a phytochemical study of P. emblica. Amla contain certain naturally occurring bioactive compound or phytochemicals such as tannin, flavonoids, poly phenols, saponine, alkaloids, lupeol, ellagic acid, gallic acid, essential oils, fixed oils, etc. All this bioactive compound may possess an immunomodulatory effect, anti-cancer, anti-microbial, anti-diabetic, hepato protecting, and cardio protecting activities. Nowadays use of such types of natural sources are increasing widely and people are more aware regarding to harmful chemical constituents, therefore this study may helpful in identification of natural bioactive compound which are found in amla. The main objective of this review is to know the bioactive component which presents in Amla and its significant health benefits. This review also includes an overview on detail study of Amla known to be an antioxidant and antimicrobial source.
Cross-linking is a type of chemical modification used to provide desired functional properties. T... more Cross-linking is a type of chemical modification used to provide desired functional properties. The present study was undertaken to modify and characterize the corn starch treated with ginger and garlic. Corn starch was modified with ginger and garlic and various nutritional, functional, pasting and structural properties were analyzed. Results showed that ginger treated starch increased the degree of cross-linking than the garlic treated starch. Cross linking significantly reduced protein and fat content while amylose content of cross-linked corn starch was increased. Water and oil absorption capacities were not significantly varied between the starches. Cross-linked starches had higher swelling power and solubility than native starch. Peak viscosity was lower in cross-linked starches. Cross-linked starches displayed complex granules with C-type crystallinity. Thus native corn starch could be modified with ginger and garlic to obtain distinctive properties.
In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 o... more In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 or 5 % concentration and its properties were investigated. Citric acid treatment resulted higher starch yield. Water holding capacity and water absorption index was increased with increased acid concentration. Emulsion properties improved at 5 % acid concentration. The DE value of acidthinned sweet potato starches was ranged between 1.93 and 3.76 %. Hydrochloric acid treated starches displayed a higher fraction of amylose. X-ray diffraction (XRD) study revealed that all the starches displayed C-type crystalline pattern with varied crystallinity. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of citric acid modified starches. Starch granules tended to appear less smooth than the native starch granules after acid treatment in Scanning Electron Micrographs (SEM) with granule size ranging between 8.00 and 8.90 μm. A drastic decrease in the pasting profile was noticed in hydrochloric acid (5 %) treated starch. While 5 % citric acid treated starch exhibited higher pasting profile. Differential Scanning Calorimeter (DSC) showed that peak and conclusion gelatinisation temperatures increased with increase in hydrochloric acid or citric acid concentration. Hence citric acid was found to mimic the hydrochloric acid with some variation which suggests that it may have promising scope in acid modification.
Fat mimicking properties of citric acid treated sweet potato starch were investigated in this pre... more Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (ΔH) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shearthinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties.
Physicochemical and functional properties of cassava starch determine its applications in food sy... more Physicochemical and functional properties of cassava starch determine its applications in food systems. This study was undertaken to isolate and to determine the physicochemical and functional properties of cassava starch. Cassava starch was isolated from fresh root and dry chips by centrifugation and sedimentation methods. Physicochemical and functional properties of the starches were analyzed. Fresh root yielded (26.07-30.17%) the highest starch followed by dry chips (17.59-23.60%) in sedimentation method. Fresh root starch had lower moisture content (8.88-10.24%), high swelling power (10.86-11.58g/g) and water absorption capacity (84.02-86.18%) compared with dry chips starch. Nevertheless no significant difference was seen in dry matter (87.17-89.99%), ash content (0.23-0.41%), and pH (5.07-5.50), among the isolated starches. Hence fresh root starch with high water absorption capacity and high swelling power could be used for the preparation of bakery products.
Chickpea and wheat are the most important crops in the world because of their nutritional quality... more Chickpea and wheat are the most important crops in the world because of their nutritional quality. The objective of the study was to compare cereal and non cereal flour characteristics. Chickpea flour had higher dry matter (90.63±0.09%), protein (21.7±1.75%), fat (5.81±0.35%), ash (3.46±0.33%), amylose (20.78±0.28%), crude fiber (1.85±0.05%) and pH (6.43±0.02) when compared to whole wheat flour. On the other hand, wheat flour contained higher moisture (12.92±1.82%), and total carbohydrate (69.47±3.01%) than chickpea flour. Chickpea flour exhibited lower water binding capacity (101.81±1.85%), oil absorption capacity (0.81±0.06 g. g-1) and bulk density (0.78±0.02 g. ml-1) than wheat flour. Swelling power (50-90ºC) of chickpea flour ranged between 1.6-4.3 g. g-1. A higher foaming capacity and foaming stability was noticed in chickpea flour than wheat flour. Solubility of chickpea and wheat flours was significantly (P<0.05) varied up to 80ºC, however no significant change was observed at 90ºC. Chickpea flour had higher pasting temperature and lower peak, breakdown, trough, final and setback viscosities than wheat flour. In conclusion chickpea flour is suitable for food used in several dishes and as a supplement in weaning food mixes, bread and biscuits.
Cross-linking is a type of chemical modification to improve granule stability with new covalent b... more Cross-linking is a type of chemical modification to improve granule stability with new covalent bonds, thus providing desired functional properties. The present study was undertaken to modify cassava starch with active components of ginger and garlic and to determine the properties of modified cassava starch. The cassava starch was modified with 5% ginger (A), 10% ginger (B), 5% garlic (C) and 10% garlic (D). The degree of cross-linking was determined from the viscosity values and chemical and functional properties of all cross-linked starches were analyzed by standard methods. Results of the study showed that higher concentrations of ginger and garlic increased the degree of cross-linking. Native cassava starch had higher protein content (0.6±0.09%) than cross-linked cassava starches (0.11±0.02-0.57±0.01%), amylose content was higher in cross-linked starch (22.7±0.52-27.2±0.19%) than native starch (23.2±1.20%). Water and oil absorption capacities were not significantly different between native (0.96±0.01 g g-1) and cross-linked starches (0.87±0.03-0.93±0.04 g g-1). Cross-linked starch had higher swelling power (14.5±0.45-14.8±0.36 g g-1) and solubility (8.1±0.42-9.0±1.36%) when compared to those of native starch (11.1±0.84 g g-1 and 7.1±0.62%, respectively). Lower viscous properties were observed for cross-linked (1975.00-2565.00 cP) starch than that of native starch (3733.66 cP). Cassava starch could be modified with ginger and garlic and distinctive properties were exhibited by the cross-linked starches.
The physical and chemical characteristics of the fruit have immense significance as they ultimate... more The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed products prepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality. In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) of edible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2℃ were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15th and 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.
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