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This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.

The influence of semolina replacement with wheatgrass powder (WGP; 3%-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p 0.05) decreased the pasting viscosity of flour blends, while it increased the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00 to 4.22 min but increased the cooking loss (2.83%-4.36%). Enrichment of pasta with WGP significantly (p 0.05) enhanced the protein (12.16-17.33 g/100 g), fiber (1.21-4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20-253.90 mg GAE/100 g to 47.41-202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p 0.05) decreased the lightness (L*) while the greenness (-a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from scanning electron microscopy (SEM). Furthermore, the cooking of pasta results in a significant reduction in all the components in comparison to uncooked pasta. Fourier transform infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids, and chlorophyll in WGP-incorporated pasta. Overall acceptability scores of pastas with 9% WGP were found to have the highest (7.57), and with an increase in a further level of WGP, sensory scores decreased (6.55). Moreover, the principal component analysis also compliments the sensory results for 9% WGP-incorporated pasta.

The present study investigated the effect of honey and extrusion processing parameters on techno-functional and bioactive properties of whole-grain corn flour breakfast cereals. The central composite rotatable design (CCRD) was used to plan the experiments using feed moisture (FM), extrusion temperature (ET), and honey level as process variables and sectional expansion ratio (SER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and textural hardness as response variables. The feed containing honey and whole-grain corn flour was extruded through a twin-screw extruder according to CCRD. The data were fit to the appropriate regression models based on model significance and insignificant lack of fit. The selected experiments from CCRD were considered for studying the bioactive properties, and the effect of ET and honey level on bioactive properties was determined. The results of the study indicated that FM and honey adversely affected the SER, BD, and textural hardness, while ET augmented these properties of breakfast cereals. The WAI decreased with an increase in honey level and ET during extrusion. The incremental addition of honey in the mix as well extrusion at elevated temperature led to higher WSI. The whole-grain corn flour added with 10.22% honey and extruded at 16.06% FM, and 138.07°C ET produced optimum quality breakfast cereals with 0.70 desirability. The total phenolic content of breakfast cereals decreased, and antioxidant activity and hydroxymethylfurfural content increased upon extrusion at the higher temperatures. Honey addition lowers the loss of phenolic content during extrusion and improves the antioxidant activity of breakfast cereals.

Suitability of protein isolates recovered from pangas processing waste was explored for supplementing pasta and influence of supplementation was evaluated on the protein digestibility, textural, morphological and sensory characteristics. Results showed that addition of pangas protein isolates (PPI) significantly (p 0.05) change in the sensory attributes of PPI supplemented pasta was observed. However, intensity of fish flavour increased in the pasta from 1.5 to 4.4 with increased PPI levels. Among different level tested, pasta supplemented with 5.0 g 100 g−1 isolates gave better sensory scores and low fish flavour intensity in pasta.

Shifting toward a plant-based diet from an animal-based diet is good approach to tackle nutritional and health issues. Legumes are an important food source and play a significant role in the nutritional well-being of the population (Punia et al., 2019). Kidney beans (Phaseolus vulgaris L.) also known as common beans are an economical and staple food legume for devolving countries as it provides adequate nutrition to the diet. Kidney beans stand out as a source of complex carbohydrates (50–60%), protein (20–25%), and dietary fiber, along with a good amount of minerals and vitamins. Among the complex carbohydrates, starch is the major storage polysaccharide, accounting for 20–45% depending upon the cultivar. The starch of kidney beans possesses unique properties as it has higher levels of resistant starch contents and lower levels of rapidly digestible starch content, which accounts for its low glycemic index (GI) response and positive impact on human health. Proteins are normally considered as the prominent macronutrient in red kidney beans with globulins (65% w/w), albumins (15% w/w), glutelins (10% w/w), and prolamins (2% w/w) being the principal protein components. Kidney beans also contain a variety of phenolic compounds (polyphenols, flavonoids, tocopherols, unsaturated fatty acids, and peptides) that serve as the major antioxidants and play a key role in reducing the reactive oxygen species that cause cellular and molecular damages. Complex chemical composition and presence of bioactive compounds in kidney beans account for various biological activities, which include antimicrobial, antioxidant, antihyperglycemic, and anticancer effects and also lower the occurrence of chronic noncommunicable diseases such diabetes, cancer, obesity diabetics, coronary heart disease, cardiovascular diseases, and neurodegenerative disorders due to the protective physiological effects conferred by the chemical constituents of the kidney bean. This chapter will provide an insight to the nutritional potential of the kidney bean along with its antioxidant compounds, bioactive components, and health benefits and its application formulation of conventional and nonconventional food products.

The adzuki bean (Vigna angularis) is a legume crop that has a sweet and nutty flavor. It is a good source of protein, essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates. The lipid fraction has a good amount of unsaturated essential fatty acids and has low amounts of saturated fatty acids. It contains approximately 7.5% protein with a good amino acid profile, which, when combined with cereals, proves to have a crucial role in fulfilling the dietary requirements of protein more significantly in less developed countries. The bioactive compounds in adzuki beans have also drawn significant interest due to its antioxidant properties and cytoprotective effects owing to high tocopherol and flavonoids content, which add on to its nutritional profile. Many phytochemicals and extracts found in Adzuki beans are known to have functional properties such as antimicrobial, anti-inflammatory, antidiabetic, renal protection, hepatoprotective, antihypertensive, and anti hyperlipidemic effects. The use of adzuki beans for health promotion and disease prevention is promising due to its nutritional and functional properties and presents immense potential to be considered as a functional food. They are used in several food products such as traditional snacks, sweets, ingredients in bakery products, and meat extenders.

In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional, functional, cooking and sensory characteristics of PPI supplemented pasta were extensively investigated. The addition of PPI content from 0 to 10.0 g/100 g increased the protein content of pasta from 11.76 g/100 g–21.30 g/100 g (p 0.05). Though the PPI supplementation caused some quality changes in the pasta, it improved the color as well as a nutritional profile of pasta. Based on this study, it can be concluded that the incorporation of PPI into pasta could produce nutritional enriched pasta with good color and functionality.

Brown rice was germinated for different times (12, 24, 36, and 48 h) at different temperatures (25, 30, and 35 °C) with the aim to improve the in vitro digestibility and antioxidant potential of the flour made from it. Results showed that increase in germination time and temperature increased in vitro digestibility of starch and protein during germination of brown rice owing to depolymerisation of starch and protein molecules by enzymatic activity. After germination under varying conditions, antioxidant activity increased from 50.19 to 95.58%, total phenolic and flavonoid contents from 0.88 to 2.02 mg GAE/g and 34.06–62.94 mg QE/100g, respectively. Germination at elevated temperature (35 °C) for prolonged time (48 h) also increased the reducing power by 60.49% and metal chelating activity by 114.50% as a result of structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes with progress in the germination time and temperature also results in continuous reduction in the pasting properties and lightness values (L), while increasing a* and b* values of the flour of germinated brown rice. Tailored germination, therefore, can be offered as a tool to increase nutrient digestibility and bioactive potential of brown rice as compared to non-germinated brown rice, thus, producing naturally modified flour with enhanced functionality.

Gluten Free bread is gaining popularity these days due to the upsurge cases of gluten intolerance. But, development of gluten bread is itself a challenge due to the absence of gluten, which is well known as a heart of bread. Additives can be added to overcome these challenges but again, due to their chemical origin, their use is limited. To overcome such issue and to maintain the acceptability of gluten free bread among consumers technological modifications are carried out in the food processing industry by various techniques like enzymatic modification, high pressure processing, sourdough fermentation, extrusion technology, germination, heat treatment, hydrothermal treatment etc.

Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant flour. Results revealed that an increase in germination time and temperature enhanced the in vitro digestibility of starch (10.35–42.30 %) and proteins (6.31–44.02 %) owing to their depolymerization by hydrolytic enzymes. Total phenolic and flavonoid content of wheat during germination at variable conditions were enhanced significantly (p

Khesari dhal (Lathyrus sativus L) or grass pea is one of the richest source of protein among pulses, however its utilization is limited owing to the presence of a neurotoxin i.e. β-Oxalyl-di-amino propionic acid (β-ODAP). β-ODAP is a water soluble neurotoxin, hence, aqueous extraction of protein followed by isolation through precipitation may reduce/remove its concentration in protein isolates. . This study was aimed to optimize the process parameters for production of protein isolates from Khesari dhal (var. Mahateora). Four process parameters i. e extraction pH (8–10), extraction duration (40–80 min), extraction temperature (40–60 °C) and salt (sodium chloride) concentration (0.1–0.3%) were selected. Experiments were designed using response surface methodology (RSM) and executed accordingly. Maximum protein extraction (94.66%), recovery (81.04%), yield (23.10%) and purity (92.91%) was obtained at, pH 9; extraction duration, 58 min; temperature, 53 °C and salt concentration of 0.2% at khesari dhal: water ratio of 1:10. β-ODAP was not detectable in protein isolates and functional properties namely protein solubility, foaming and emulsification capacity, water and oil absorption capacity and least gelling concentration were at par with other legumes protein isolates.

In this study, quinoa protein isolate (QPI) (0, 4.0, 8.0 and 12.0 g/100 g) incorporated pasta was characterize concerning nutritional, physical, textural and morphological attributes. Supplementation of QPI from 0 to 12.0 g/100 g significantly (p