Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars

AbstractPulses are an essential component of our diet especially in developing world, information on their physical properties is needed for designing the machines, while cooking quality is important for consumer acceptance. Four kidney bean cultivars were evaluated for their composition, physical, cooking and textural properties. Protein, ash and carbohydrate contents varied significantly (P⩽0.05) in the range of 22.3–26.7%, 3.5–3.8% and 62.1–65.9%, respectively. Physical properties determined at 10.0% moisture revealed that the length, breadth, thickness and equivalent diameter of seeds varied significantly in the range of 11.45–16.45mm, 6.65–7.00mm, 4.70–6.13mm and 7.31–9.24mm, respectively. Bulk density varied from 0.78 to 0.81g/mL and angle of repose from 15.20° to 18.67°. Hydration capacity and swelling capacity of the seeds varied significantly in the range of 0.12–0.42g/seed and 0.09–0.28mL/seed, respectively. Cooking time of unsoaked seeds differed significantly from 68.67 to 86.67min. Soaking of seeds reduced cooking time by 15.33–30.67min

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Abstract: Unleavened flat bread (chapatti) was prepared from wheat-pulse composite flours wherein wheat flour was replaced from 5-20% by kidney bean and black gram flours. Water absorption for dough making increased significantly (p ≤ 0.05) in composite flours. Sensory evaluation of flat breads produced from wheat-pulse composite flours showed significant decrease in color, taste, aroma, breakability, and overall acceptability score at 15% or higher level of replacement. Pasting properties of composite flours and breads produced thereof displayed significant decrease in peak, trough, final, and setback viscosity while increase in pasting temperature was observed. This suggested that starch has gelatinized considerably and flat breads have been baked sufficiently. Significant lower setback viscosity of composite flour than control wheat flour indicates that composite flat breads can maintain freshness for longer time than control bread

Upscaling of Apple By-Product by Utilising Apple Seed Protein as a Novel Wall Material for Encapsulation of Chlorogenic Acid as Model Bioactive Compound

Encapsulation is a versatile technique used to protect sensitive bioactive compounds under gastrointestinal conditions. In this study, nanoencapsulation of chlorogenic acid into the apple seed protein matrix was performed using the green technique ultrasonication to protect it from harsh gastric conditions and increase its biological activity and bioavailability upon digestion. Both nano (Nano-Chl) and native capsules (NT-Chl) were characterised by particle size, charge, structure, and morphology. The encapsulation efficiency, release behaviour, antioxidant and antidiabetic properties were also evaluated. The experimental results show that the particle size of the NT-Chl and Nano- Chl was found in the range of 1.4m to 708 nm. The encapsulation efficiency was found to be 69% and 80% for NT-Chl and Nano-Chl, respectively. Furthermore, an in vitro digestion study revealed that Nano-Chl showed controlled-release behaviour under simulated intestinal conditions in comparison to NT-Chl. Moreover, Nano-Chl showed enhanced antioxidant and antidiabetic activity in comparison to NT-Chl after simulated digestion. It was concluded that the protein from apple seeds could be utilised as a functional ingredient itself or as a wall material for the encapsulation of sensitive bioactive compounds. Furthermore, these encapsulated particles can be fortified into different food formulations for the development of functional food

Protein concentrates from plain, aromatic and pigmented rice cultivars: Functional, thermal and morphological characterization

Protein is a vital nutrient required for growth and development of human population. It is well recognised that a significant cause of malnutrition is a lack of protein in human diet. Plant based proteins are becoming an excellent substitute for meat proteins in the development of functional foods at a fair price. When it comes to plant-based sources of high-quality protein, rice is regarded as a useful option because of its hypoallergenic properties, adequate amino acid balance, and high protein content. Therefore, protein concentrates were obtained from plain (SR-4, K-39), aromatic (Mushq Budij) and pigmented (Zhag) rice cultivars of Kashmir. Significant (p<0.05) difference was observed in protein (70.40–74.23 g/100 g) and ash (2.90–3.50 g/100 g) contents of protein concentrates isolated from different rice cultivars. Zhag protein had the lowest ‘L’ value (40.20). However, it had the highest emulsifying activity (47.29 m2/g) and emulsion stability index (13.38 min) at neutral pH. Moreover, water absorption capacity was highest for K-39 protein (1.90 g/g). Zhag protein had the highest protein solubility and foaming stability under acidic pH conditions. Zhag protein had the highest denaturation temperature (81.70 °C) and denaturation enthalpy (9.55 Jg−1). No sharp peaks were observed in the X-ray diffractogram (XRD), indicating amorphous behaviour of protein powder. Pearson's correlation revealed positive correlation between emulsifying activity indices (EAI) at pH 7 and protein solubility at pH 8 (r = 0.955, p<0.05). Surface hydrophobicity (SH) of RPCs was found to be positively correlated with EAI at pH 3 (r = 0.991, p<0.01) and foaming capacity (FC) at pH 8 (r = 0.994, p<0.01), respectively. It can be concluded from the present study that protein concentrate from pigmented rice cultivar was superior to other samples in terms of functionality and thermal attributes

Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration

Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, in-vitro digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, Zhag rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C∞) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C∞ was observed for Mushq Budij rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm−1 to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice

Protein isolate from basil seeds (Ocimum basilicum L.): Physicochemical and functional characterisation

Protein was isolated by isoelectric precipitation from basil seeds (after mucilage and oil extraction) and investigated for its physicochemical and functional properties. The protein content of basil seed protein isolate (BPI) was 89.08%. High performance liquid chromatography (HPLC) showed presence of essential amino acids. Glutamic acid (17.40%), threonine (13.65%), and arginine (11.32%) were abundant. Sodium dodecyl sulphate polyacrylamide gel (SDS-PAGE) analysis showed molecular weights in the range of 11.5 to 77.6 kDa. Differential scanning calorimetry (DSC) of basil seed protein isolate revealed a high denaturation temperature (95.34 °C). The Fourier transform infrared spectroscopy (FTIR) indicated presence of amide I, II, and III groups. Characteristic peaks for β- sheet conformation were also observed. Results showed that BPI had high emulsifying ability index (298.4 m2/g) at pH 10. Solubility was lowest at pH 9 (10.69%). Functional properties such as protein solubility, foaming, and emulsification properties were high at pH 10. An increasing trend was observed from pH 2 to 5. High bulk density (0.799 g/ mL) and low water absorption capacity (0.51 g/ g) was observed

Testing glass as a food packaging material

As a packaging material, glass has an extremely long history. The first glass objects used for holding food are believed to have been developed around 3000 BC (Moody 1963). Glass is defined as “an amorphous inorganic product of fusion that has been cooled to a rigid condition without crystallizing” (Scholze 1991). Although there are variations in the composition of glass, typically it is made by cooling a heated mixture of silicates, limestone, and soda ash to the point of fusion. In general, the glass for packaging is a variant of sodium or calcium salt. Silica (SiO2) from sand acts as a verifying agent, sodium oxide (Na2O) from sodium carbonate acts as a melting agent, and small quantities of sodium sulfate as a refining agent (Hugel and Pajean 1996). Calcium oxide (CaO), magnesium oxide (MgO), and aluminum oxide (Al2O3) act as stabilizing agents; cobalt (Co) and selenium (Se) are found in trace quantities as decolorants; iron oxides, chrome, manganese, cobalt, and so on act as coloring agents; and sulfates, carbon, and sulfides either act as colors and or as filtering properties. The production of glass containers involves preparation of vitrifiable raw material composition by heating a mixture of silica, sodium carbonate (the melting agent), and limestone/calcium carbonate and alumina (stabilizers) to high temperatures (1400°C–1450°C) until the materials melt into a thick liquid mass in the melting furnace. The mass is then poured into molds, followed by chemical conditioning of the glass and surface protection treatment. The glass containers then move for heat treatment and re-annealing in ovens to relive the stress generated by machine forming. Finally, each container is inspected for defects by appropriate equipment before being packed in a box or on a pallet

Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate

Starches isolated from the rice (Jhelum and Kohsar) and corn (PS-43 and Shalimar-maize) cultivars were studied for their physico-chemical and morphological properties. Physico-chemical properties such as composition, water and oil absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among the starches. Amylose contents of starches separated from the Jhelum and Kohsar rice cultivars and PS-43 and Shalimar-maize corn cultivars were 6.33%, 4.90%, 7.52% and 8.09%, respectively. The granular size varied from 5.2 to 5.9 μm for rice starches and 11.4–12.0 μm for corn starches. Transmittance value of gelatinized pastes from all starches progressively decreased up to the 2nd day during refrigerated storage, except Kohsar rice starch which lost its clarity significantly up to 3rd day of storage. The pasting property revealed peak, breakdown and setback viscosity which were in the range of 2479–3021 cP, 962–1713 cP and 1293–2003 cP respectively

Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars

Pulses are an essential component of our diet especially in developing world, information on their physical properties is needed for designing the machines, while cooking quality is important for consumer acceptance. Four kidney bean cultivars were evaluated for their composition, physical, cooking and textural properties. Protein, ash and carbohydrate contents varied significantly (P ⩽ 0.05) in the range of 22.3–26.7%, 3.5–3.8% and 62.1–65.9%, respectively. Physical properties determined at 10.0% moisture revealed that the length, breadth, thickness and equivalent diameter of seeds varied significantly in the range of 11.45–16.45 mm, 6.65–7.00 mm, 4.70–6.13 mm and 7.31–9.24 mm, respectively. Bulk density varied from 0.78 to 0.81 g/mL and angle of repose from 15.20° to 18.67°. Hydration capacity and swelling capacity of the seeds varied significantly in the range of 0.12–0.42 g/seed and 0.09–0.28 mL/seed, respectively. Cooking time of unsoaked seeds differed significantly from 68.67 to 86.67 min. Soaking of seeds reduced cooking time by 15.33–30.67 min

Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology

Aqueous extraction of basil seed mucilage was optimized using response surface methodology. A Central Composite Rotatable Design (CCRD) for modeling of three independent variables: temperature (40–91 °C); extraction time (1.6–3.3 h) and water/seed ratio (18:1–77:1) was used to study the response for yield. Experimental values for extraction yield ranged from 7.86 to 20.5 g/100 g. Extraction yield was significantly (P < 0.05) affected by all the variables. Temperature and water/seed ratio were found to have pronounced effect while the extraction time was found to have minor possible effects. Graphical optimization determined the optimal conditions for the extraction of mucilage. The optimal condition predicted an extraction yield of 20.49 g/100 g at 56.7 °C, 1.6 h, and a water/seed ratio of 66.84:1. Optimal conditions were determined to obtain highest extraction yield. Results indicated that water/seed ratio was the most significant parameter, followed by temperature and time