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Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nutrient composition and rheological properties. Results showed that addition of fortificant at different concentrations significantly (p

Stability and preservation of vitamin D are major concerns that lead to its encapsulation. Whey protein isolates (WPI) and soy protein isolates (SPI) were used as a carrier to effectively encapsulate vitamin D. The resultant microcapsules were evaluated for encapsulation efficiency, morphological characteristics, XRD diffraction, gastric release and storage stability. Nine different formulations WPI (6, 8, 10%), SPI (6, 8, 10%) and WPI + SPI (6, 8, 10%) were prepared. Among them, 5% WPI + 5% SPI exhibited the highest encapsulation efficiency (> 95%). SPI microcapsules had a large size as compared to WPI. Scanning electron microscope revealed that the combination of both proteins produced smoother beads with fewer fissures and better retention for vitamin D. The structural changes of WPI and SPI from crystallinity to amorphous confirm vitamin D encapsulation through XRD diffraction. Maximum release was observed in SPI (66–50%) in simulated gastric fluid. All the encapsulates showed significantly higher stability and vitamin D retention (> 93%) during storage at 4 °C as compared to free vitamin D. The present study demonstrates both proteins as a potential carrier to encapsulate lipophilic vitamin.

Most of the countries grow wheat varieties according to the product specificity while others lack such a system of special purpose wheat production. Those countries face problems in quality of bakery products like cookies/biscuits and breads. Cookie manufacturers require low protein to prepare good quality cookies. In case of high protein wheat flour, one solution is to hinder the gluten development during dough formation. It can be achieved by using chemical additives like Sodium Stearoyl 2-Lactylate (SSL), L-Cysteine (CYS) and Lecithin (LEC). So, current study was designed to add these additives in dough to hinder gluten development. For this purpose, wheat flour of two local mills was procured and analyzed for chemical & rheological traits. Furthermore, flour was used to prepare cookies with the addition of chemical additives and these cookies were evaluated for textural hardness, physical parameters, and sensorial characteristics. Results showed that wheat flours have optimum values of chemical & farinographic attributes. Chemical additives significantly affect diameter, thickness, spread factor, hardness, flavor, taste, and texture of cookies. Conclusively, SSL can be added in mixed wheat flour @ 0.5–1% to get cookies of good quality.

Bran is a nutritious outermost layer of the cereal grain that is removed during milling to curtail the technical problems in end-products. Modification techniques such as enzyme treatments might be an effective way to alter bran morphology and end-use quality. In this study, bran from six cereals (wheat, barley, oat, maize, millet, and sorghum) were enzymatically modified (cellulase and xylanase), and evaluated for morphological properties through scanning electron microscopy, crystallinity through x-ray diffraction and molecular structures through FTIR spectroscopy. Scanning electron microscopy revealed that enzyme modifications caused breakage in bran fibers by hydrolyzing non-starch polysaccharides. X-ray diffraction exhibited that crystallinity of the structures was increased after modifications as enzymes hydrolyzed amorphous regions of cellulose and hemicellulose in bran matrix. Molecular structures studied by FTIR spectroscopy demonstrated absorption in wavelength ranges of 900-3400cm-1 associated to carbohydrates, oligosaccharides, proteins, and non-starch polysaccharides. PRACTICAL APPLICATIONS: Cereal bran creates technical problems for food processors and bakers in terms of grittiness leading to the unacceptability of the product. The bran can be modified using different approaches, such as enzyme modifications. This research will be helpful for the food scientists & researchers and bakers for making choices for preferred method of bran modification. This will also be helpful for cereal scientists for the understanding of structural properties of bran layers.

Bran is detached from cereals during roller‐milling operations and considered as a byproduct of milling. Bran carries phenolics and antioxidants in appreciable quantities which can be heightened by modification. In the present project, four cereals were under study that is, wheat, barley, millet and sorghum. Bran was separated from cereal grains and was subjected to size reduction that is, fine (1 mm) and coarse (2 mm) and enzymatic modification by using xylanase and cellulase. Total phenolic content (TPC), total flavonoids content (TFC) and phytic acid were determined spectrophotometrically and phenolic acids through HPLC. TPC and TFC were recorded highest in xylanase‐treated millet bran (0.304 mg GAE g⁻¹ and 211.42 μg g⁻¹ QE respectively). In vitro antioxidant activity assessed by DPPH and FRAP was found to be highest in coarse millet bran (89.51% inhibition) and native sorghum bran (722.52 μMFeSO4 g⁻¹) respectively. Phytic acid was observed highest in xylanase‐treated barley bran (5.80 g per 100 g).

The current study was aimed to extract and purify the cell walls of cereal industrial by‐products, that is, maize, wheat, and barley bran, followed by their nutritional and biochemical properties. For the purpose, three varieties of wheat and barley were procured from Ayub Agriculture Research Institute, Faisalabad, Pakistan. Cell walls from industrial by‐products were isolated and purified followed by the removal of starch and proteins from contaminating endosperm tissue. Moreover, their sugar and polysaccharide contents wall were determined through gas chromatography and alkaline treatment, respectively. Results revealed that cell wall content is more in barley (43.18 ± 0.58, 42.43 ± 1.07 and 42.08 ± 0.13 g/50 g than in wheat (39.30 ± 1.67, 38.72 ± 0.45, and 37.45 ± 0.23 g/50 g) and maize (34.00 ± 0.08, 34.56 ± 0.39, and 33.76 ± 1.21 g/50 g). Moreover, barley industry by‐product cell wall has higher total sugars and total phenolic acids contents whereas, wheat industry by‐product cell wall showed lower followed by maize cell wall. Conclusively, cell wall of barley industry by‐product is more nutritious than that of wheat and maize industry by‐product cell walls.

Vitamin D lost its functionality during processing and storage, thus, encapsulation with proteins is desirable to preserve bioactivity. The aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials in three different formulations, that is, 10% WPI, 10% SPI, and 5/5% WPI/SPI. Increased shear stress decreased the apparent viscosity along with significant effects on the loss modulus of VDFM. WPI encapsulates showed better results as compared to SPI. WPI based VDFM (M1 ) depicted the best results in terms of size and dispersion uniformity of oil droplets. Hue angle and total change differed significantly among treatments. The highest value for overall acceptability was acquired by M3 (5:5%WPI:SPI-encapsulates) thus proceed for in vivo trials. Serum vitamin D level was significantly higher in the encapsulated VDFM rat group (58.14 ± 6.29 nmol/L) than the control (37.80 ± 4.98 nmol/L). Conclusively, WPI and SPI encapsulates have the potential to improve the stability and bioavailability of vitamin D.

Micronutrient deficiency is a major concern now a days as more than 30 percent of world’s population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was conducted to assess the nutritional potential of Moringa oleifera leaves powder (MOLP) and a product was developed to ensure its efficient utilization in chapatti (Unleavened flat bread). For this purpose proximate composition was analyzed for both moringa oleifera leaves powder and whole wheat flour (WWF). The depicted results for MOLP were as 10.75% moisture, 7.79% ash, 6.49% crude fat, 23.72% crude protein, 12.48% crude fiber. Afterward, raw materials were analyzed for mineral profile, MOLP showed better mineral content as; 1295 mg/100g K, 211.92 mg/100g Mg, 6.32 mg/100g Cu, 7.37 mg/100g Fe, 12.83 mg/100g Na, 6.3 mg/100g Zn and 8.67 mg/100g Mn, as compared to WWF. Then antioxidant activity of both materials was analyzed and again MOLP showed better results as compared to WWF. The recorded values for Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activity of MOLP were as; 88.63 mg GAE/g, 30.86 mg CE/g and 89.27%, respectively. Furthermore composite flour blend was prepared with the addition of 5, 10, 15 and 20% MOLP in WWF and analyzed for pasting properties then chapattis ware developed and analyzed for mineral profile and antioxidant activity as well as sensory attributes. It was observed that chapatti with 20% MOLP contained highest level of minerals as; 286.07 mg/100g K, 147.75 mg/100g Mg, 5.12 mg/100g Cu, 4.09 mg/100g Fe, 12.83 mg/100g Na, 4.78 mg/100g Zn and 5.78 mg/100g Mn. Similarly the treatment with highest proportion of MOLP showed maximum antioxidant activity; TPC, TFC and DPPH depicted results 8.83 mg GAE/g Extract, 3.66 mg CE/ g of extract, 80.52% respectively. The sensory evaluation of chapatti exhibited that treatments which had 5 and 10% of MOLP demonstrated comparatively better results with overall acceptability scores 6.90 and 6.20, respectively, however T2 (10% MOLP) was the best acceptable combination regarding its sensorial attributes. Conclusively the micronutrient profile and antioxidant activity of chapattis gradually enhanced by increasing the level of MOLP.

The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

Cereals like sorghum and millet are splendid sources of phenolics, dependent on their genetic makeup, and possess varied levels of flavonoids, flavanols, flavanones, anthocyanins, and condensed tannins. In this study, chemical composition and anthocyanin and tannin content of seven sorghum and two millet varieties were evaluated. American Association of Cereal Chemists (AACC) respective methods were used for chemical composition. Anthocyanins were determined through HPLC/UV-Vis, while condensed tannins were determined spectrophotometrically. Four anthocyanins determined included apigeninidin, kuromanin, pelargonidin, and cyanidin. Among sorghum varieties, JS-263 had the highest apigeninidin (16 µg/g). Other anthocyanins were not found in appreciable quantities. None of the anthocyanins were detected in millet varieties. Condensed tannins were highest in sorghum variety PC-1 (179.76 mg/100g) and millet variety S. Bajra-2011 (172.75 mg/100g). Two varieties, one each from sorghum and millet, were selected for extraction of bran as a separate fraction. Brans were modified by size reduction and enzymatic treatment (xylanase and cellulase). Enzymatic treatment favorably affected the extraction of phenolic compounds like anthocyanins. Sorghum and millet flour- and bran-supplemented breads were also developed and evaluated for sensory acceptability.

This review is to describe various methods used for the treatment of cereal processing wastes and their efficiency to reduce environmental issues. Physico-chemical and biological methods have great potential for the treatment of cereal industrial waste. These methods can be used alone or in combination with effective treatment. Physico-chemical treatments are mostly employed for the pretreatment of cereal processing wastes that helps in reduced sludge formation during biological treatments. Biological treatments are mostly used owing to their high efficiency in removing pollutants, and less expensive than physico-chemical treatments. However, these treatments consume more time as compared to physico-chemical treatments. These treatments also proved to be efficient for a high rate of cereal waste conversion into value-added products. Thus, cereal industrial waste can result in value-added products such as biohydrogen, bioethanol, butanol, biogas and biocoal as biofuels, industrial valued enzymes, biomass, biofertilizer, proteins, organic acids, polysaccharides and few others.

Conventionally manufactured chocolates demonstrate the poor melting resistance during storage and transportation in tropical regions or summer seasons. In the conventional technologies, all heat-resistant chocolates obtained have problems of quality parameters being unsuccessful as commercial products. To resolve this issue, an optimized CBS (cocoa butter substitute) emulsion (CBS: polyglycerol polyricinoleate: water: gum Arabic: invert syrup) was developed and mixed at different concentrations in the molten chocolate mass of standard recipe. Prepared formulations of chocolate mass were evaluated for their molding suitability. Prepared chocolate bars were evaluated for their color, pH, hardness, shape retention index (SRI), moisture, water activity and sensory attributes. Optimized CBS emulsion increased moisture and fat content but reduced aw of dark compound chocolate bars. Addition of CBS emulsion up to level of 60 mL/L led to decrease viscosity of molten chocolate mass and surface whiteness of chocolate bars; and improve sensory attributes. However, at level of 80 mL/L CBS emulsion maximum hardness was observed at higher temperature (36 °C and 40 °C) but fat bloom was appeared due to temperature fluctuation and scores of sensory attributes were decreased. Consequently, optimum dosage of CBS emulsion was 60 mL/L in order to produce good quality heat resistant compound dark chocolate bars.

Punicic acid, a bioactive compound of pomegranate seed oil has gained wide attention for their therapeutic potential. Different studies conducted on animal and human models have revealed that punicic acid is very effective against various chronic diseases. Substantial laboratory works has been carried out to elaborate punicic acid effectiveness and mechanism of action in animals. The intention of this review article is to explore the facts about the clinical trials of punicic acid and to discuss different future strategies that can be employed to use it in human clinical trials. Although punicic acid may represent a novel therapeutic unconventional approach for some disorders, still further experimental studies are required to demonstrate its effects in human beings.

Quality of cookies is profoundly influenced by the physicochemical and rheological properties of wheat grains. Therefore, it is pivotal to explore right choice of wheat cultivar. Current study was ...

The aim of the study was to evaluate potential role of a water-soluble peptide (WSP) extracts derived from buffalo and cow milk Cheddar cheeses with special reference to their antihypertension and antithrombotic activities. The WSP fractions collected at different stages of ripening were tested to assess their degree of proteolysis, their peptides were profiled by RP-HPLC and in vitro assays for potential bioactivity were conducted. The peptide peak development was observed with slight differences in peaks number, area and height. Both angiotensin-converting enzyme-inhibitory and antithrombotic activities increased progressively during ripening. In comparison, the highest activities were observed in peptide extracts obtained from buffalo milk Cheddar cheese, in a dose-dependent fashion.

Sourdoughs were prepared with Saccharomyces cerevisiae (T0) and indigenously isolated starter cultures i.e Lactobacillus brevis (T1), Lactobacillus fermentum (T2) and Lactobacillus plantarum (T3). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from Saccharomyces cerevisiae (T0) exhibited the highest pH with the lowest TTA while T1 showed the lowest pH with the highest TTA. The T0 breads got the highest values for loaf volume followed by T1. The breads produced with the addition of hetero-fermentative starter cultures (T1 and T2) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with T1 ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists.

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to explore its effect on physico-chemical and textural properties of processed cheddar cheeses. Different concentration of ҡ-carrageenan were used with gradual decrease in salt contents along with natural cheese, fat, and water to prepare processed cheddar cheese. The prepared samples were analyzed for physico-chemical and sensory attributes at storage interval of 45 days during and after 90 days. With the increase in hydrocolloid concentration, stiffer product was obtained and meltability of the samples decreased than control. Processed cheddar cheese samples having 0.15% к-carrageenan with 2% emulsifying salt (1.34% sodium citrate and 0.66% disodium phosphates) were found more acceptable in terms of physico-chemical and sensory attributes, but all sensory attributes got fewer score with the passage of storage time.

National Institute of Food Science and Technology, FFNHS, University of Agriculture, Faisalabad, 38040, Pakistan State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China. Department of Food Science, Faculty of Agriculture, Zagazing University, Zagazing, Egypt. Department of Food Science and Technology, Faculty of Environmental and Agricultural Science, El Arish University, Egypt. Corresponding author’s e-mail:, sobianiazi47@yahoo.com;Ipasha2001@uaf.edu.pk

Fructooligosaccharides (FOS) improve viability of probiotics and gastrointestinal health. FOS and alginate as encapsulation material, can provide better structure of beads to improve the survival of probiotics. The present study focused on FOS extraction from banana peel to encapsulate L. rhamnosus and explore its in vitro survival through structural interactive optimization of encapsulation materials. FOS and sodium alginate (SA) were used for encapsulation of L. rhamnosus with different formulations, e.g., Mo (100% SA), M1 (75% SA + 25% FOS), M2 (50% SA + 50% FOS), M3 (25% SA + 75% FOS) and M4 (FOS 100%). The stability of free and encapsulated L. rhamnosus was assessed using gastrointestinal conditions. All the treatments provided better encapsulation efficiency except M4. Microencapsulation significantly maintained viability of L. rhamnosus using simulated gastric conditions, bile salt, low pH and during storage. M2 was considered as the best encapsulation treatment for survival of L. rhamnosus. The SA beads have pores but addition of FOS improved the structure of the beads. Fourier transform infrared spectrometry results showed the presence of FOS and SA in the respective treatments. Principal component analysis (PCA) explained differences among bead formulations using spectral data. In simulated gastric juice, maximum viability was observed (8.5 ± 0.1 log CFU/mL) due to increased concentration of FOS. The FOS were extracted from banana peel and successfully used as a prebiotic encapsulation material for effective delivery of L. rhamnosus. The different combinations of wall materials provided an opportunity to develop beads with better structure and protection.

The spoilage of meat may arise from several intrinsic and extrinsic factors including physical damage or chemical changes. It is well established fact that microbial activity is by far the most significant cause of meat deterioration. This study was conducted with the aim to investigate the role of chlorine (0.5, 1 and 1.5%), trisodium phosphate (TSP, 5, 10 and 15%) and ascorbic acid (1, 2 and 3%) solutions in meat preservation. Quality parameters including color, texture, pH, TVB-N values and sensory attributes of meat were also analyzed during the storage period of 8 days at refrigeration temperature. Results showed that 15% TSP solution showed the minimum value of total plate count (2.09 log CFU/cm2) which indicated its greater potential for surface decontamination of raw chicken as compared to the other treatments. Practical Applications The key objective of this study was to explore the potential of different antimicrobial agents such as chlorinated water, trisodium phosphate and ascorbic acid for surface decontamination, quality attributes and sensory characteristics of raw poultry meat. Currently, poultry industry is looking for different antimicrobial solutions for online applications to curb microbial load of meat and meat products during processing and preservation. This research work is important for developing countries because most of the meat is being sold in butcher's shop under unhygienic conditions. Accordingly, the current project will help the meat professionals to improve the meat quality and to mitigate the microbial load through deploying different antimicrobial regimens.