Optimization of a De-skinning process parameters for roasted peanuts

Peanuts are de-skinnig by abrasion provided by abrasive rolls mounted on a horizontal shaft in de-skinner machine. The RSM and CCRD were used for optimization of de-skinner machine parameters for roasted peanut. The rotational speed (1000-1400 rpm) of de-skinning roller and outlet opening (4-18 mm) of de-skinning machine were taken as independent variables. The response variables were considered as a De-skinning efficiency (%), output capacity (kg/h) and specific energy consumption (kWh/kg). The regression coefficients of the linear, quadratic polynomial models for the response variables were generated. The performance of machine was significantly affected by the moisture content of grains and the speed of the mill. The individual and interaction terms of roller speed, and outlet opening of the de-skinning machine on the de-skinning efficiency, specific energy consumption and output capacity were highly significant (p ≤ 0.01, p ≤ 0.05) with respective  R2  values 0.95, 0.98, 0.98.  The de-skinning efficiency ( 90.54 ± 1.2 %), capacity (44.5 ± 2.4 kg/h) and specific energy consumption (0.0314 ± 0.045 kW h/kg) were obtained for roasted peanut with optimum machine operating parameter viz. roller speed 1300-1400 rpm and outlet opening 4.6- 9.6 mm. This study will help to small scale venders to optimize the de-hulling process

Formulation and characterization of a low-cost high-energy grain-based beverage premix: A multi-objective genetic algorithm approach

There is a huge demand for low cost healthy energy drinks amongst the consumers. A novel multigrain beverage premix (MGBP) was formulated using barley, pearl millet, quinoa, and yellow split pea by multi-objective genetic algorithm (MOGA) technique. The effects of processing like roasting and malting on nutritional compositions and correlations were studied using principal component analysis (PCA). Malting had significant effect on almost all nutritional components (p < 0.05). Roasting increased the total carbohydrate content by 67.7% in yellow split pea and 77.2% in barley flours. The Pearson correlation coefficient demonstrated a strong correlation of energy content with carbohydrate and fat content. The optimum combination obtained from MOGA and validated by fuzzy analysis was 30, 28, 30 and 12 g of roasted yellow pea flour (RYPF), roasted pearled barley flour (RPBF), malted pearl millet flour (MPMF) and malted quinoa flour (MQF), respectively per 100 g of MGBP with an energy value of 345.8 kcal and cost Rs. 4.88. The processing triggered the protein-starch interaction and agglomeration as confirmed by scanning electron microscopy (SEM); however, the chemical structure remained intact as revealed by Fourier transform infrared (FTIR) spectroscopy

Combined ultrafiltration and ozone processing of sugarcane juice: Quantitative assessment of polyphenols, investigation of storage effects by multivariate techniques and shelf life prediction

Sugarcane juice (SJ) is prone to rapid spoilage post-extraction that limits its storage and marketing. To address this problem, two non-thermal techniques, viz., ultrafiltration (UF) and ozone treatment (OZ) combinedly are attempted. Cumulative enzyme and microbial inactivation effects were obtained by combining the processes (UF-OZ) providing about 85% polyphenoloxidase, 91% peroxidase, 7 log bacteria and 5.2 log yeast and mold inactivation. The effects of processing on major phenolic acids, flavonoids and sensory properties were evaluated. From HPLC characterization, it was found that, caffeic acid (13.22 ppm) which was the most abundant accounting for 50.5% of the total evaluated phenolic acids reduced by 26.7% in processed SJ. Among flavonoids, vitexin and its derivatives (22.19 ppm) constituted the highest proportion (63.3%) of total evaluated flavones which did not decrease significantly (p>0.05) after processing. Principal component analysis (PCA) and hierarchical cluster analysis efficiently distinguished the stored samples and showed the dissimilarities in quality characteristics after 12 weeks of storage. PCA very well outlined the interrelationship status of quality parameters and spoilage indicators associated with browning and microbial degradation. The microbiological stability analysis using microbial growth (Gompertz) model confirmed that the ultrafiltered ozonised sugarcane juice could be safely stored up to 90 days under refrigeration

Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences

Non-communicable diseases (NCDs) are significant threats faced by the global population. The root cause of NCDs is related to food consumption and diet pattern. Fermented foods are ingrained as part of traditions in many countries and serve as a carrier for probiotics. Recent research has correlated the quality of gut microbiota and the functioning and overall well-being of the body. Thus, the addition of fermented foods as a significant part of the diet can manage and prevent the development of many NCDs. This review aims to cumulate the current research and development carried out on fermented foods, probiotic potential, and their mechanism in managing selected NCDs

Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% w/w mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53–0.54 kg/h). Physicochemical, rehydration, and structural properties of LMMA were assessed. The MY incorporation led to a significant change in color attributes due to Maillard reaction during extrusion. Water solubility index and water absorption capacity increased significantly with MY addition, owing to its porous structure. Oil absorption capacity increased due to increased hydrophobic interactions post-extrusion. Protein solubility decreased initially (upto 20% w/w MY), and increased afterwards, while the water holding capacity (WHC) and volumetric expansion ratio (VER) of LMMA enhanced with MY addition upto 30% w/w. Conversely, WHC and VER decreased for 40% w/w which was verified with the microstructure and FTIR analysis. Overall, MY (30% w/w) in PPI produced a fibrous and porous LMMA, showing future potential with an increasingly plant-based product market and decreasing carbon footprint of food production activities.Land and Food Systems, Faculty ofNon UBCReviewedFacultyResearche