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The impact of heat-moisture treatment carried out at moisture content basis of 20%, 25%, and 30% on the physicochemical, textural, pasting and rheological characteristics of foxtail millet starch was evaluated. The swelling capacity and solubility index of modified starches accelerated with temperature but decreased significantly (p≤0.05) with increased moisture percent. The decreased swelling capacity and solubility could be caused by the reduced stability of granules arising due to the disentanglement of double helices in the crystalline region of the starch granules. The heat-moisture treated foxtail millet starch depicted a decrease in the birefringence intensity at the granular centre and remained unaltered at the periphery. The reorientation of molecules of heat-moisture treated starches resulted in a significant (p≤0.05) decrease in peak viscosity, breakdown, and final viscosity. The significant (p≤0.05) increase in the gel hardness was observed for HMT20 as comparison to native starch. Dynamic rheological properties of the native and modified foxtail millet starches revealed the fragile gel structure. The increase in loss tangent of paste resulted in the gummy nature of starches. [ABSTRACT FROM AUTHOR]

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 measured using the dynamic light scattering technique. The polydispersity index value based upon molecular weight distribution as determined using gel permeation chromatography increases from 1.386 for native starch (NS) to 2.958 for SNCs, indicating the heterogenous molecular weight distribution of acid hydrolyzed starch. The zero value of the radius of gyration for nanocrystals indicates the formation of anisotropic platelet‐like SNCs. The gelatinization temperature and melting enthalpy significantly increased after the nanoconversion of starch granules; thus, SNC's thermal properties are improved after acid hydrolysis of NS. The SNCs exhibit shear‐thinning behavior (lower viscosity) at high concentrations; the visco‐elastic behavior of SNCs dispersions is frequency‐dependent, with elastic character prevalence over viscous at lower frequencies. [ABSTRACT FROM AUTHOR]

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 hydrolysis to prepare a low molecular weight polymer. The WAC, swelling behavior, and pasting properties were significantly modified after the addition of β-glucan concentrates. The water chestnut dough incorporated with β-glucan concentrates displayed enhanced viscoelastic and creep characteristics and the efficacy of β-glucans in providing strength to water chestnut dough depended on its molecular weight. Hydrolyzed β-glucan concentrates increased the elasticity of dough to the greater magnitude in comparison to its native counterpart. Unlabelled Image • Water chestnut flour was supplemented with native and partially hydrolyzed β-glucan. • Hydration properties of water chestnut flour were significantly modified. • M w of β-glucan had a prominent role in modifying flour pasting viscosities. • Hydrolyzed β-glucan imparted higher viscoelasticity to the water chestnut dough. [ABSTRACT FROM AUTHOR]

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 assessed. Hydration, thermal, and pasting properties were significantly modified with the added β‐glucans. The rice dough supplemented with β‐glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β‐glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β‐glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β‐glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength. [ABSTRACT FROM AUTHOR]

• M w of pectin had a prominent role in modifying starch pasting viscosities. • PH was found more effective in reducing breakdown and setback viscosity. • NP imparted higher viscoelasticity to the starch pastes while PH retarded it. • NP produced harder gels while PH made softer gels. 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 decreased it in a concentration dependent manner. The differential scanning calorimetry results showed that gelatinization temperatures increased in the presence of NP/PH whereas decrease in enthalpy was observed. In addition, only NP was found effective in increasing peak viscosity of the barley starch during pasting while PH decreased it. PH was observed to be more efficient in terms of reducing setback and final viscosity. Moreover, the NP addition caused an increase in magnitude of G' and G" while lower values were obtained with PH suggesting an increase in the elasticity of barley starch pastes with NP and an increased viscous behavior in case of PH. This was further confirmed by scanning electron microscopy which revealed interconnected flakes network in starch pastes containing NP. Overall these results revealed that molecular weight and concentration of pectin played an important role in modifying starch functional properties. [ABSTRACT FROM AUTHOR]

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 at two starch concentrations (8% and 10%) with different proportions of LPC. All pasting viscosities increased with increasing starch content whereas decreased after the addition of LPC in a concentration dependent manner. The addition of LPC caused a reduction in the elasticity of starch pastes resulting into increase in the viscous behavior of starch pastes. Similarly, the pseudo-plastic behavior of the barley starch pastes decreased in the presence of LPC suggesting a liquid like behavior. [ABSTRACT FROM AUTHOR]

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, the average water loss, solid gain, and weight reduction were observed to be maximum with sucrose as osmotic agent followed by maltodextrins and stevia, respectively. There was only a slight increase in the values of water loss, solid gain, and weight reduction during the ultrasonic‐assisted osmotic dehydration. Sucrose was observed to be the best osmotic agent for osmo‐convective drying of the sweet lime peel. The ultrasound pretreated (10 min, 33 kHz) and sucrose‐osmosed sweet lime peel when subjected to air‐drying, the moisture content was decreased from 28.70 to 1.91%. The values of R2, adjusted R2, and RMSE and residuals analysis indicated that Page model satisfactorily described the drying behavior of sweet lime peel. Practical applications: Peels are the main by‐products of sweet lime processing for juice manufacturing. The fruit waste is very rich in pectin and potentially valuable bioactive compounds including antioxidants. The findings of this study may prove instrumental in designing the osmo‐convective drying technology for the sweet lime peel. Since OD can contribute to the retention of useful bioactive compounds and the dried sweet lime peel in its powder form has high concentration of pectin, it can find useful applications in the health industry and food industry especially in processed products such as jams, jellies, or bakery products like biscuit and bread with added functionality and nutraceutical properties. The utilization of osmotically dried sweet lime peel will not only add to the income of sweet lime fruit processors but also provide an avenue for its waste disposal also. [ABSTRACT FROM AUTHOR]

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) increased the peak, breakdown, and final viscosities while GGH did not modify the peak and final viscosities but decreased breakdown viscosity. The molecular weight of guar gum had a predominating role in modifying the functional properties of pearl millet starch. Steady shear measurements showed that both NGG and GGH decreased the flow behavior index (n) increased and consistency index (K). Higher G′ and G″ values were obtained after the addition of NGG and GGH, suggesting the formation of more solid like pastes. Unlabelled Image • Native guar gum and its acid hydrolysates were incorporated into pearl millet starch. • The hydration properties of pearl millet starch were significantly improved. • M w of guar gum had a predominating role in modifying the starch functionality. • Structural analysis showed interaction between starch and gum molecules. [ABSTRACT FROM AUTHOR]

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 (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging test. A densitometric HPTLC analysis was performed for the analysis of phenolic acids and flavonoids. The inconsistent effect of cooking treatments on antioxidant potential was observed. In general, frying was most potent cooking treatments to retain the maximum antioxidant capacity. Correlation studies indicated that the phenolic compounds including flavonoids were mainly responsible for ferric reducing power, free radical scavenging activity and percent inhibition activity. [ABSTRACT FROM AUTHOR]

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 acids and flavonoids. In general, the recovery of TPC and antioxidant activity was highest in methanolic extract. The most of cooking treatments exerted the decreasing effect on antioxidant activity. Correlation studies indicated that the phenols were mainly responsible for ferric reducing power ( r = 0.872, P < 0.01). However, the flavonoids were responsible for radical scavenging activity ( r = 0.857, P < 0.01). HPTLC analysis of the methanolic extracts revealed the prominent presence of caffeic acid, vanillic acid, quercetin, catechin, etc., in the native form and destruction, transformation and formation of new phenolics was observed after the cooking treatments. Practical Applications In the present study, three cooking treatments such as pressure cooking, microwave cooking and frying were compared in respect to the retention of antioxidant potential of Momordica charantia fruit. The findings of the present study suggested that pressure cooking and frying could be developed as effective heat processing techniques to retain the maximum antioxidant potential of M. charantia fruit. This report can also serve as a database giving information about retention of polyphenolic compounds after cooking which may help in the establishment of recommended daily allowance value of polyphenolic compounds particularly for the population relying heavily on the consumption of M. charantia. Since, the beneficial health effects of consumption of M. charantia are well established in the Indian Ayurveda, this study can be instrumental in adding new scientific dimension in understanding the beneficial health aspects of M. charantia. [ABSTRACT FROM AUTHOR]

Abstract: Blends of refined wheat flour (RWF) with colocasia (CF), sweet potato (SPF) and water chestnut (WCF) flours respectively at replacement level of 25 g/100 g were assessed for their suitability for noodles making. All the native flours as well as their blends with RWF exhibited restricted swelling behavior. Incorporation of SPF or CF into RWF decreased the peak viscosity of flour blends. Noodles prepared from respective flour blends of SPF and CF with RWF showed lower cooking time, higher cooked weight, higher water uptake and higher gruel solid loss in comparison to control sample (RWF noodles). Among blend flours noodles, RWF and SPF blend noodles were rated superior for their organoleptic/eating characteristics of slipperiness, firmness, appearance but undesirable high value of tooth packing. Noodle with acceptable quality characteristics and decreased level of gluten, which may prove beneficial for celiac persons, can be developed using RWF blends with non-conventional flours like colocasia, sweet potato and water chestnut. [Copyright &y& Elsevier]

Abstract: Water chestnut starch was subjected to heat-moisture treatment (HMT) and annealing under varying conditions of temperature, moisture and time and their effect on physicochemical, gelatinization and pasting properties was investigated. Annealing and HMT decreased swelling power and solubility of starch. Annealing increased the paste clarity but decreased the freeze-thaw stability of the starch gel whereas reverse was observed in case of HMT starch at 20% moisture level. A significant reduction in peak, trough, and final and setback viscosity was observed with heat-moisture treated and annealed starches. Heat moisture-treated and annealed starches exhibited a higher onset temperature (T o), peak temperature (T p) and conclusion temperature (T c) of gelatinization. However, the gelatinization temperature range (Tc−To) of annealed and heat-moisture treated starches decreased being lowest for the annealed starch (88.12–81.58 °C). Annealing and HMT could be used for modification of Indian water chestnut starches making them suitable for specific starch based food application. [Copyright &y& Elsevier]

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 upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1- 4:1), sugar concentration (12-21 per cent), citric acid concentration (0.30-0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software. Findings – The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar. Practical implications – The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry. Social implications – Development of such health-promoting mixed fruit nectars will boost demand of healthy beverage foods in society. Originality/value – The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods. [ABSTRACT FROM AUTHOR]

Abstract: 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 back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles. [Copyright &y& Elsevier]

'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, respectively) increased to 8.16%, 3.25% and 2.51%, respectively, after three heating/cooling cycles (P≤0.05) with a maximum increase of 114.8% in pea and a minimum of 62.1% in sweet potato (P≤0.05). Significant positive correlations were observed between the RS content and amylose (y=0.443x-5.993, r=0.829, P≤0.05, n=9) as well as between the percentage increase in RS and insoluble dietary fiber content (y=2.149x-24.787, r=0.962, P≤0.05, n=9). A differential scanning calorimeter study showed an increase in the T 0, T p, T c and ΔH values of the repeatedly autoclaved/cooled starches. The intact granular structure was also observed disappear, as studied using scanning electron microscopy. [ABSTRACT FROM AUTHOR]

• Acid or enzymatic hydrolysis is most commonly used for the synthesis of SNP's/SNC's. • SNP's have altered morphological, crystalline, thermal and rheological properties. • Chemical and physical modifications enhance the applications profile of SNP's. • SNP's find applications in microencapsulation, controlled release, nanocomposites etc. 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 combined enzymatic and precipitation methods. Different approaches including chemical, physical, and enzymatic methods have been used to modify the SNP's to enhance and diversify their applications profile. SNP's have found novel applications in various food systems such as reinforcement materials in nanocomposites, encapsulating agents, emulsion stabilisers, and carrier and releasing agents. [ABSTRACT FROM AUTHOR]

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 highest water absorption capacity and oil absorption capacity. The blend with higher proportion of banana starch (BPR-321) showed highest swelling power at 95°C but lowest water solubility at 95°C among other starch blends. The blend made with higher amount of potato starch (BPR-132) had significantly higher paste clarity than other blends (p < 0.05). The potato starch had significantly higher least gelation concentration than all other starches and their blends (p < 0.05). The banana starch and blend with highest proportion of banana starch (BPR-321) showed significantly lesser percent syneresis and thus highest freeze–thaw stability. Potato starch as well as it blends with greater amount of potato starch (BPR-132) showed highest value for peak viscosity, hot paste viscosity, and final viscosity than other blends. [ABSTRACT FROM AUTHOR]

Background: Excessive alcohol consumption damages the intestine and liver cells directly as well as through unbalancing the gut microbiota., Objective: The current study was undertaken to correlate the alcohol consumption and change in urinary metabolites profile linked with gut microbiota., Method: Non-alcoholic (control) healthy (n=22) and moderate alcoholic (n=26) males with an average age of 39.3±1.83 years subjected to alcohol use disorders identification test (AUDIT) were considered for study. First pass urine and blood samples were collected in the morning., Results: Liver function test showed the increased levels of γGT, AST and ALT to 40.3 ± 2.3, 53.3 ± 0.7, and 38.9 ± 0.5 U/L, respectively. Urine samples were processed and subjected to HPLC-Q-TOFMS analysis in positive and negative ion polarity modes. Mass data were processed to align and filter out insignificant entities and subjected to One-way ANOVA with Bonferroni multiple testing corrections analysis. The analysis provided list of 211gut microbes specific metabolites with p>0.05 and fold change >1.5. All metabolites were identified using standards and referring to METALIN library of standard metabolites. Further analyses showed that alcohol intake disturbed more than ten metabolic pathways. Tryptophan, tyrosine, branched chain amino acids and short-chain fatty acids metabolism were the significantly disturbed pathways in alcoholics., Conclusion: Correlation of various metabolites with gut microbiota showed that chronic and moderate dose intake of alcohol decreased the level of Bifidobacterium, Lactobacillus Ruminococcus and Faecalibacterium spp. and increased the levels of Proteobacteria, Alcaligenes and Clostridium., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.)