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  • Author or Editor: P. Kumar x
  • Materials and Applied Sciences x
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An extruded product was made based on oats and dried green pea using central composite rotatable design. Effects of incorporation level of oat flour (OF, 15.86 to 44.14%) and dried green pea flour (DGPF, 7.93 to 22.07%) on the physical and functional characteristics of extruded products based on composite flour were studied using response surface methodology. Second order polynomial equation was used to describe the effect of OF and DGPF on lateral expansion (LE), bulk density (BD), water solubility index (WSI), water absorption index (WAI), and hardness (HD). Results indicated that OF had negative effect on LE, while positive effect on BD, WSI, WAI, and HD. On increasing DGPF, LE and WSI increased, but it had negative effect on BD, WAI, and HD. Numerical optimization resulted in 41.91% OF and 7.93% DGPF to produce acceptable extrudates. The results suggest that oats and dried green pea flour can be extruded with rice flour and corn flour into an acceptable snack food.

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Bowman-Birk inhibitor (BBI) is a protease inhibitor that affects protein digestibility; however, it is increasingly being recognised as anutraceutical and cosmeceutical molecule. In the present study, BBI concentration during soybean seed development, its loss during processing treatments, and the level in commercial soy products were determined. Significant differences for BBI concentration were observed across the genotypes and seed development stages. Genotype × seed development stage interaction was also found to be significant (P<0.05) for BBI concentration. Boiling, autoclaving, microwave irradiation, and sprouting resulted in significant (P<0.05) loss of BBI. Minimum loss was observed in sprouting, while autoclaving for 5 min completely deactivated BBI. Microwave irradiation of the soaked seeds resulted in higher BBI loss than of dry seeds. Among the commercial soy products, BBI concentration was high in soy flour brands, minuscule in ready-to-cook miso soup and undetectable in extruded soy products and roasted soy nuts.

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Indiscriminate use of antibiotics in apicultural practices may lead to contamination of otherwise healthy and naturally produced honey. Contamination not only affects honey quality but also pose significant health risks to consumers. In this context, one hundred raw honey samples from India were analysed for presence of antibiotic residues. For determination of oxytetracycline and erythromycin, high performance liquid chromatography and for chloramphenicol, enzyme immunoassay based validated procedures were used. Oxytetracycline and erythromycin with concentrations above maximum tolerance limits were detected in 24% and 2% samples, respectively. None of the samples contained chloramphenicol residues. Although, total dietary intake of detected antibiotics through honey was found to be <1% of their acceptable daily intake values, the presence of antibiotics in honey is an alarming health concern for people following customary honey feeding. The outcomes underline the need of inter-sectoral approaches to create awareness among beekeepers regarding health risks associated with residues of antibiotics in honey and merits of approved apicultural practices. Therefore, to meet global food safety requirements, continual residue monitoring schemes along with enlightenment of beekeepers on scientific beehive management and risks associated with incautious apicultural practices are of vital importance.

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The present paper reports that significant genetic variability was evident in Fe, Zn, β-carotene, and phytic acid (phytate, PA) contents in a set of 39 diverse maize genotypes collected from maize breeding programme of hill agriculture, India. The Fe, Zn, β-carotene, and PA concentrations were found to be in the range 19.31–50.64 mg kg−1, 12.60–37.18 mg kg−1, 0.17–8.27 µg g−1, and 6.59–7.13 g kg−1, respectively. The genotypes V335, V420, V393, V416, V414, V372, and V351 were identified to have higher concentration of β-carotene, Fe, and Zn but lower amount of PA. Possible availability of the minerals Fe and Zn was determined using molar ratio between PA as inhibitor and β-carotene as promoter for their absorption. The micronutrient molar ratio showed that Fe and Zn traits could be dependent of each other. Low R2 value revealed relation between β-carotene and kernel colour. The selected genotypes could be considered as potential sources of favourable genes for further breeding programs to develop micronutrient enriched maize cultivars.

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