A review on newer techniques in extraction of oleaginous flaxseed constituents

Flaxseed is the chief oilseed crop that is grown in many regions of the world for medicinal and nutritional purposes. It has been used for oil and fiber since centuries. Flaxseed has an enormous role in functional foods for its nutritional and pharmaceutical values. Among the various components of flaxseed lignans, phenolic acids, proteins and oil are of the main interest. Oil and lignans have prime concentrations in the flaxseed. To study the extraction of these compounds, various extraction methods have been investigated. Oil has been extracted by mechanical pressing in ancient times but presently new techniques have been developed. These include microwave assisted extraction, supercritical CO2 extraction, ultrasonic assisted extraction, etc. Enzymes are also gaining importance in the extraction of oil, lignan and proteins as they give more yield of compounds and easily degrade the cell wall of the flaxseed. The need of these novel techniques lies in the fact that traditional methods have different shortcomings like low yield, more time, more energy and less environmental friendly. This review put on a view to different techniques which have been investigated for the extraction of different components of flaxseed. Quality evaluation and comparison of flaxseed oils and other bioactive components obtained by newer techniques with those produced by conventional extraction methods is also reported

Characterisation of Indian wheat varieties for chapatti (flat bread) quality

Chapatti (flat bread) is a staple and traditional food consumed in India. The present study highlights correlation of physicochemical characteristics of Indian wheat varieties with quality of chapatti. Flour protein content, minerals, gluten, falling number were observed to observe their effects on chapatti quality. Texture analyzer (Model TA-XT 2i) in combination with sensory evaluation was successfully used for quality estimation of chapatti. Grain and flour characteristics were well correlated using multiple regression equations and principal component analysis to the overall chapatti score. Thousand kernel weight (r = 0.319; p ≤ 0.05), hectoliter weight (r = 0.540; p ≤ 0.05), SDS-sedimentation volume (r = 0.631; p ≤ 0.05), ash content (r = −0.562; p ≤ 0.05), copper content (r = 0.532; p ≤ 0.05), and iron content (r = 0.473; p ≤ 0.05) were found to be well correlated with the better chapatti quality. Grouping of wheat varieties into best, poor and moderate groups was done on their chapatti making performance. Keywords: Physicochemical, Texture analyzer, Sensory, Principal component analysis, Chapatt

Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters functional properties resulting in changing quality attributes of the end product on frying/microwaving/roasting. Methods: Attempts have been made to improve the quality of an Indian traditional snack (e.g., papad) by incorporating extruded black gram flour as partial substitute for raw (unextruded) black gram flour. In present work, overall quality improvement was achieved by analyzing prefrying and postfrying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture, and color) of papad and physical properties (color and viscosity) of fried oil. Results: Four different papad samples were prepared (control papads without addition of papadkhar, papads with use of 3% papadkhar, papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar) and analyzed along standard market sample. Incorporation of extruded black gram flour in papad resulted in greater expansion with less oil uptake in fried papad. Further addition of extruded black gram flour permitted the use of lower concentration of papadkhar. After frying, the quality of oil was characterized after numerous frying cycles. Conclusion: Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which color and viscosity increased significantly, adversely affecting the quality of fried oil. Keywords: Black gram flour, Extrusion, Prefrying and postfrying characteristics of papad, Quality of fried oi

Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran

Abstract With evolving lifestyle preferences, consumer interest has shifted toward diets rich in antioxidants, notably anthocyanins. This study evaluates the engineering, milling, and nutritional properties of three colored wheat types (Amber, Purple P1, and Purple P2) as well as their bran fractions. Moisture levels (12%, 14%, and 16%) were investigated for their effects on engineering and debranning characteristics. The bran and flour samples of the selected wheat samples were examined for their nutritional and antioxidant characteristics. Purple P1 wheat demonstrated the highest protein, fiber, ash, and phytic acid content. Purple P2 had elevated crude fat content, while Amber exhibited increased starch content in both whole wheat flour and pearled bran. Bran consistently contained nearly double the anthocyanin content compared to flour, with Purple P1 wheat exhibiting the highest levels. Purple P1 also displayed superior polyphenol content, total flavonoids, and total antioxidant activity, while Amber samples showed minimum antioxidant activity. Considering the high nutritional and antioxidant qualities of wheat bran, their utilization as functional food seems promising. Also, there is good scope to incorporate wheat bran into different food products (like cookies, bread, noodles, etc.). The application of different modification treatments especially biological modification can further enhance their health‐promoting and functional properties

Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review

Abstract The plant community comprises certain underutilized plant species which has proven to be beneficial to human health. Parkia speciosa is considered as one of the highly underutilized plants with multidimensional utility and benefits. The nutritional composition of the seeds is substantial with rich proteins (6.0–27.5%), fats (1.6–13.3%), carbohydrates (68.3–68.7%), minerals (0.5–0.8%) and fibers (1.7–2.0%). Edible part (100 g) contains essential minerals like calcium (108–265.1 mg), magnesium (29 mg), potassium (341 mg), phosphorous (115 mg), and iron (2.2–2.7 mg) required for different metabolic reactions in human body. Bioactive compounds like phenols [51.9–84.24 mg Gallic acid equivalent (GAE)/g], flavonoids [47.4–49.6 mg retinol equivalent (RE)/100 g on dry weight basis], terpenoids like β-sitosterol (3.42% of fatty acid content), stigmasterol (2.18% of fatty acid content), lupeol (0.71% of fatty acid content), campesterol (2.29% of fatty acid content) are also present. These bioactive compounds and peptides possess different medicinal properties like anti-hypertensive, antioxidative, anti-inflammatory, anticancer, anti-microbial activity and antinociceptive. P. speciosa is traditionally consumed as vegetable, salad and in boiled form. Rich nutrient value and photochemistry suggest that there is tremendous need of scientific work to explore its food utilization. The review describes nutritional, phytochemical compound and the potential of P. speciosa for functional food formulation

Natural sweeteners: health benefits of stevia

Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and medicines. To the best of our knowledge, a large number of studies have been carried out on composition, health implications, and safety of steviol glycosides. However, commercial production of stevia-incorporated food products needs further research in order to meet the huge global demand. Stevia-incorporated products possess better sweetening potency and maximum consumer acceptability, when compared with other sugar substitutes. Hence, the current research attempts to review the health promoting effects of stevia with special emphasis on its application in the food system. The paper majorly features 1) the anti-hyperglycemic, anti-hypertensive, anti-caries, anti-inflammatory, and anti-cancer benefits of stevia, 2) value-added stevia-incorporated products, e.g. bakery, dairy, and beverages, 3) the effect of incorporation of stevia on physicochemical, rheological, and nutritional food properties, 4) the current status and regulatory perspective of utilizing stevia at national and international level. Due to legislative actions and growing consumer awareness, public interest in natural sweeteners has significantly increased. Since the use of artificial sweetener has recently been questioned, the data the present article provides will be useful for consumers and manufacturers that seek an alternative

Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage

Cucumber is a nutritious vegetable containing a large amount of nutrients. Due to its numerous health benefits, and even after the blind taste test, it can be used as a beverage by blending it with other suitable juices. Therefore, an attempt has been made in the present study for the development of a cucumber-based blended herbal beverage using sugarcane juice, citric acid, mint and coriander extract (30:30:30) along with salt (white salt:black salt 1:1) at varying concentrations using the response surface methodology. The physicochemical (TSS, titratable acidity, pH, reducing sugars, total sugars, total proteins, total phenols, ascorbic acid, tannins and antioxidant activity) and sensory analysis revealed that the best blend was obtained with a sugarcane juice concentration (of 30.14%, a salt concentration of 1.5%, citric acid, mint and a coriander extract concentration of 1%. It is apparent from the study that cucumber juice can be successfully blended with sugarcane juice to enhance its sensory properties, as well as the phytochemical potential with 0.953 desirability, which will open a new door in the beverage industry

Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditions were used to obtain most acceptable rice: Spirulina blend extrudates. In present study before extrusion processing different additives (citric acid and sodium bicarbonate) were added in rice: Spirulina blend and checked its effect on colour degradation kinetics at varied packaging and storage conditions. Higher screw speed (100 rpm) indicating less residence time of feed material inside the barrel resulted in higher colour retention of rice: Spirulina (97:03) blend extrudates. Kinetics for rice: Spirulina (97:03) blend extrudates indicates faster rate of colour degradation in terms of lightness (half-life of 4 days) when packed in metalized polyethylene at 50°C with 65% relative humidity. Increased concentration of Spirulina (1-3%) in raw formulations resulted in increase in concentration of all amino acids. Impact of extrusion processing has shown non-significant (p ≤ 0.05) effect on amino acid concentrations of rice: Spirulina blend extrudates. Also, all the spirulina added samples showed good consumer acceptability with the score of 6.7