Search

Summary: Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps. [ABSTRACT FROM AUTHOR]

This study focuses on extracting, modifying, and characterizing mango kernel starch (MKS) from raw pickling mango waste. Two physical and two chemical techniques: heat‐moisture treatment (HMT), ultrasound (US), sodium tri‐metaphosphate (STMP), and octenyl succinic anhydride (OSA) are employed for modification. HMT and STMP reduce swelling power and solubility due to structural changes, while US and OSA treatments enhance these properties by disrupting intermolecular bonds and weakening hydrogen bonds within the starch granules. Fourier transform infrared spectroscopy (FTIR) spectra demonstrate changes in absorption peaks, intensities, and positions in the modified starches, confirming successful structural alterations. X‐ray diffraction patterns indicate A‐type and C‐type patterns for native and modified starches, revealing alterations in crystallinity driven by modification techniques. Water binding capacity (WBC) generally increased in modified starches compared to native starch. Changes in amylose content and pasting properties are observed. Modified starches display higher thermal stability. Furthermore, starch retrogradation is affected by these modifications, with STMP and OSA modification treatments slowing it down, HMT and US treatments promoting it. Results demonstrate that native and modified MKS can be versatile ingredients for various industries. Chemically modified MKS excelled in crystallinity and hindered retrogradation, making it beneficial for edible coatings and baked goods. Physically modified MKS demonstrated accelerated retrogradation and suited for extruded snacks. [ABSTRACT FROM AUTHOR]

Exopolysaccharide produced by a unique avirulent Bacillus anthracis strain PFAB2 of hot spring origin has been characterized and its functional properties are investigated which is a first report. Maximum yield of EPS is 7.66 g/l with 2% glucose and 1% peptone as optimum carbon and nitrogen source respectively. The EPS is found to be a homopolymer consisting of only glucose as principle monosaccharide component. Through 1H NMR study, different dextran-like proton peaks are observed. Molecular weight of the EPS resembles low molecular weight bacterial origin polysaccharides. Melting transition of the EPS has started after 276 °C which indicates good thermal stability. The EPS also shows potent antioxidant activity in terms of DPPH and ABTS mediated free radical scavenging property compared to standard ascorbic acid. Emulsifying property of the EPS is also observed and has shown good emulsification of vegetable oils. The polysaccharide forms a thermo resistant gel during the heating phase, with G′ higher than G″ indicating excellent shear-thinning behaviour and viscoelastic nature of the EPS. [ABSTRACT FROM AUTHOR]

Inulin and color imparting carotenoid pigments are candidate functional ingredients for development of a low-fat functional yoghurt. The study evaluates the potential of carotenoid-rich extract from red-capsicum (5%) and different levels of inulin (4, 6 and 8%) on functional and structural properties of low-fat set-yoghurt. Changes in pH, syneresis, sensory and rheological parameters were monitored for 14 days at 6 ± 2C. The variations in sensory acceptability and syneresis were related to rheological properties. Hysteresis area in the flow curve (shear stress-shear rate) increased until 10th day of storage. Inulin fortification significantly reduced syneresis by 59% over control. The time sweep and frequency sweep experiments confirmed stability of protein networks in yoghurt fortified with inulin at high levels. Consistency index of yoghurts was higher for inulin-fortified yoghurts and kept increasing up to 10 days. Results suggest promising applications of natural carotenoids in conjunction with inulin for improving quality of low-fat yoghurt. Practical Applications Development of low-fat functional yoghurt enriched with carotenoids from red capsicum. Addition of carotenoid extract had structural destabilizing effect. The effect was mitigated by addition of inulin. Functional yoghurt showed improved sensory profile and storage stability. [ABSTRACT FROM AUTHOR]