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Article
Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review
Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays con...
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Article
Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate
A dairy-cereal based composite substrate was prepared from whey-skim milk (60:40 v/v), germinated pearl millet flour (4.73% w/v) and liquid barley malt extract (3.27% w/v) and fermented using probiotic strain Lac...
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Article
Double emulsion-based mayonnaise encapsulated with bitter gourd extract exhibits improvement in vivo anti-diabetic action in STZ induced rats
Bitter gourd contains charantin (steroidal saponins), insulin-like peptides, and alkaloids, which contribute to its hypoglycemic ability. The study aims to evaluate effects of anti-diabetic potential of bitter...
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Article
Storage Studies of Flaxseed Oil Encapsulated by Buttermilk Solids
This work aimed to study the storage stability of flaxseed oil, a source of omega-3 fat, encapsulated using buttermilk solids. The milk fat globule membrane stabilizes the milk fat in the native milk emulsion....
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Article
Emblicanin rich Emblica officinalis extract encapsulated double emulsion: controlled release of bioactive during phagocytosis and in vitro digestion
Controlled release of Emblicanin rich water soluble extract of Emblica officinalis (EEO) from the inner phase of water-in-oil-in-water type double emulsion (DE), during in vitro digestion and phagocytosis was inv...
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Chapter
Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management
In the present study, we evaluated the nutritional parameters of pearl millet to develop a special dish named as pearl millet weaning food. This is hypothesized that the addition of curd culture to pearl millet w...
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Article
Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology
Consumer awareness towards functional products resulted in their rapid popularity in the last couple of decades. Studies were conducted to investigate the effects of resistant starch (RS), polydextrose (PD) an...
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Article
Assessment of malting characteristics of different Indian barley cultivars
The impact of malting on composition and malt quality parameters such as diastatic power, α-amylase activity, β-amylase activity, hot water extract and β-glucan content were investigated in five different Indi...
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Article
Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology
The current work aimed to formulate smoothie by optimizing varying levels of soy protein isolate (1.5–2.5% w/w), sucralose (150–190 ppm) and pectin (0.3–0.5% w/w) along with milk, legume (chickpea), vegetable ...
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Article
Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules
The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified i...
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Article
Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil,...
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Article
Double Emulsions: Emerging Delivery System for Plant Bioactives
Bioactives have shown excellent protective effect against chronic diseases such as cancer, cardiovascular diseases and metabolic disorders. However, many of the bioactives like anthocyanins, carotenoids, flavo...
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Article
Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage
Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposa...
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Article
Nutritional advantages of oats and opportunities for its processing as value added foods - a review
Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefit...
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Article
Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening
A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 107 viable cells of Bifidobacterium bifidum was monitored over a period of...
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Article
Process optimization for enzyme aided clarification of watermelon juice
Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01–0.1 % w/w) and different time (20–120 min) and temperature (30–50 °C) combinations. The effects of the treatments on s...
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Article
Significance of coarse cereals in health and nutrition: a review
This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anth...
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Chapter
Role of Food Micro-molecules in the Prevention of Cancer
Diet is now recognized as one of the major factors contributing to the etiology of cancer. Among the several dietary components, micronutrients have attracted much attention of the scientific community worldwi...
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Article
Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions
This investigation reports the effect of microencapsulation using sodium alginate and starch on the tolerance of probiotic Lactobacillus acidophilus LA1 to selected processing conditions and simulated gastrointes...
