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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]

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]

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]

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