Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread

The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flours is one way, reported to reduce the glycemic index as compared to white bread. In this paper, we have discussed the use of (autochthonous) native culture vs pure culture use, in fermentation to prepare a starter culture sourdough by propagative fermentation. Since such a dough is incorporated in the sourdough bread making process (1:3), by the initial process of intermittent back-slopping (at intervals of 3.5 and 7 days) to propagate sourdough with a starter culture, as a part of the process, we observed the reduction in glycaemic index of the sourdough itself to as low as GI=40, at 3rd day of fermentation when the pure consortium and at 5th day of fermentation GI=43, when the native consortium was used. The sourdough process is thus an essential tool, aimed to make healthy breads, as it is incorporated as an ingredient in the process, to make sourdough bread

Influence of different carbon sources on in vitro induction of anthocyanin pigments in callus cultures of petunia (Petunia hybrida)

Anthocyanins are naturally occurring compounds that impart color to fruits, flowers, vegetables, and plants. They are probably the most important group of visible plant pigments besides chlorophyll pigments. Apart from imparting color to plants, anthocyanins also have an array of health-promoting benefits, as they can protect against a variety of free radicals through a various number of mechanisms. Development of an efficient tissue culture system for commercial production of anthocyanins requires an integrated approach through manipulation of various media constituents. The effect of varied concentrations of different carbon sources on anthocyanin production in callus cultures of Petunia hybrida cv Bravo Blue was studied. Explants from young leaves were cultured on Murashige and Skoog (MS) medium supplemented with MS + IBA (19.6 µM) + Kin. (4.65 µM) + AdS (81.45 mM), 3% sucrose and 0.7% agar. Among the various carbon sources tested, incorporation of Glucose at 5% was found to have earliest pigment induction with maximum response coefficient with highest pigment content (1.36 ± 0.012 CV/g FCW). Highest gain in fresh cell weight was noticed with the addition of sucrose 5% (3.96 ± 0.06 g). When MS medium was supplemented with different concentrations of Galactose, the explants failed to respond

Inhibition of Enzymatic Browning in Apples, Potatoes and Mushrooms

389-394Effect of different browning inhibitors like ascorbic acid (AA), 4 hexylresorcinol (HR) and banana leaf extract (BLE) either alone or in different combinations was studied on apples, mushrooms, and potatoes. The results were compared with the samples treated with sulphites which are banned because of their toxic effects. A mixture of HR, AA and BLE significantly inhibited the enzymatic browning during storage at 4oC. Similar decrease in polyphenol oxidase activity was also observed. The colour and texture of treated samples were closer to the fresh samples. Total viable microbial, yeast, and mould counts were also reduced. Overall performance of this formulation was found to be better than that of sulphites

Heat Stability of Lipoxygenase and Peroxidase During Blanching of Vegetables

1005-1009French beans, carrots, peas, and bitter-gourd were blanched conventionally and in microwave for different durations. Lipoxygenase and peroxidase were taken as indicator enzymes to test the adequacy of blanching. Lipoxygenase was found to be more heat stable than peroxidase. Quality retention of processed vegetables was found to be highest in microwave blanched products. Results suggest that the use of peroxidase is to be continued as indicator enzyme, instead of lipoxygenase, as suggested by some recent research

From blood to brain: amoeboid microglial cell, a nascent macrophage and its functions in developing brain

10.1111/j.1745-7254.2007.00625.xActa Pharmacologica Sinica2881087-1096CYLPDChin