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 benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.
Summary
The aim of the study was to determine the effect of particle size dispersion of corn silk on physical, techno‐functional and antioxidant properties. Corn silk (variety: G5417) was processed ...into size fractions of 750, 425, 300, 212, 150 and 75 μm and were characterised. The average particle size of the soluble fraction was found to be 364.4 d.nm. The particle size distribution of corn silk powder was found to have a substantial impact on different physical parameters. The results showed a significant decrease in (0.595 ± 0.02 g cm−3) to 300 m (0.420 ± 0.02 g cm−3) and for tapped density, values decreased from 0.725 ± 0.04 (750 μm) to 0.580 ± 0.02 g cm−3 (75 μm). The corn silk powder showed intermediate flow with the values of Carr's index from 1.21± 0.03% to 1.48 ± 0.17% and Hausner ratio 17.83 ± 2.68% to 33.63 ± 0.42%, respectively, from coarser to finer particles. The water absorption capacity increased significantly and oil absorption capacity decreased significantly (P < 0.05) from coarser to finer particles. The antioxidant activity increased significantly when the particle size was reduced. The results obtained showed that corn silk powder has the potential to be used for the development of instant mixes, infant food formulas, bakery food items and value‐added products.
Process of corn silk powder.
Flax seed (
Linum usitatissimum
) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a ...significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.
La graine de lin (
Linum usitatissimum
) est une culture oléagineuse qui a pris de l’importance depuis quelques décennies en raison de son profil nutritionnel unique. La graine de lin contient une grande quantité de fibres et constitue une source importante d’acide α-linolénique dans l’alimentation des végétariens. Plusieurs études mettent en évidence que les graines de lin apportent des ingrédients fonctionnels et offrent des bénéfices santé. Les acides gras oméga-3, les lignanes et les fibres alimentaires sont des composants bioactifs majeurs des graines de lin qui peuvent être apportés
via
des produits à valeur ajoutée. La graine de lin a été exploitée avec succès dans la préparation de divers produits à valeur ajoutée. Commercialement, toutes les parties de la graine de lin sont exploitées directement ou après traitement. La consommation de graines de lin dans le régime alimentaire prévient certaines maladies graves comme les maladies coronariennes, le cancer, le diabète, l’obésité, les troubles gastro-intestinaux, rénaux et osseux. À notre connaissance, un nombre limité de revues fait le point sur l’utilisation commerciale de la graine de lin en préparation de divers produits à valeur ajoutée (de boulangerie, laitiers, extrudés, collations, fermentés et autres traditionnels) et sur les effets de l’enrichissement du lin sur le plan nutritionnel, physico-chimique, phytochimique et les propriétés sensorielles de ces produits. À l’avenir, ces données pourraient être utiles pour différentes industries de transformation des aliments.
Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed powder (FP). The product variables, viz. PP, FP and incubation time, were optimised based on chemical, sensory ...and textural attributes. The study revealed that PP significantly affected the acidity and antioxidant content, while FP influenced the sensory and textural properties of the product. The optimum conditions were 15% PP, 2% FP and 12‐h incubation time. The developed fortified probiotic Greek dahi is a potential synbiotic food.
Protein is one of the essential major nutrients required for the cell functioning in human body. Complete proteins, which are usually found in animal‐based proteins, despite of having high ...biovailability also cause adverse effect on the environment and increased the risk of diet‐related chronic diseases. Recent years have witnessed enhanced awareness about the health benefits of substituting animal‐based proteins with plant‐based proteins, especially in developed countries. Nitrogen‐fixing grain legumes are considered important sources of protein in many developing countries as they are generally cheaper than meat or cereals. Extensive research has been conducted on several underutilized legumes with similar nutritional properties to soybean; one of these legumes is velvet beans (Mucuna pruriens). Though it is rich in protein (27%), complementary amino acid pattern to that of cereal grains exerts health beneficial properties, including antiparkinson, antidiabetic, and anticancer properties, it is limited for human consumption due to the presence of antinutrients. This review provides insight into the potential use of this underutilized legume in resolving the global protein crisis and address food insecurity issues. Additionally, the review focuses on various processing conditions necessary to utilize velvet bean for the development of food products and by‐products like protein isolate, concentrate, flour and their functional properties, and toxicological viewpoint. This current might help in driving future research and applications in velvet bean as a sustainable, plant‐based protein source for human foods along with the critical research areas for their improvement.
Tinospora cordifolia (Giloy) is a medicinal plant used in folk and Ayurvedic medicines throughout India since ancient times. All the parts of the plant are immensely useful due to the presence of ...different compounds of pharmaceutical importance belonging to various groups as alkaloids, diterpenoid lactones, glycosides, steroids, sesquiterpenoid, and phenolics. These compounds possess pharmacological properties, which make it anti-diabetic, antipyretic, anti-inflammatory, anti-oxidant, hepato-protective, and immuno-modulatory. However, due to the increasing population, there is an inadequate supply of drugs. Therefore, this review focuses on phytochemistry, ethnopharmacology, clinical application and its conservation strategies so that the plant can be conserved for future generations and utilized as alternative medicine as well as to design various pharmacologically important drugs.
The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and ...dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R
ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating.
Abstract 3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition. It liberates the ...user to identify and modify their meal according to one’s desire, matching to the very minute details. Currently, it is used in decorating and fabricating, food products such as chocolate, cookies and cakes. The process of printing foods depends on several factors such as the physical state of food (whether powder, liquid or semi-solid), size and shape of the syringes to be used and the composition of the ingredients such as carbohydrates, proteins and fats. Apart from the use of 3D food printing for fabrication, it can also play an important role in solving malnutrition by enhancing the nutritional profile of the meal. The objective of this review is to highlight the different methods used in 3D food printing, 3D food printers, benefits of 3D food printing and challenges faced while food printing. Moreover, the paper discusses the applications of 3D food printing and its scope in the near future.
The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural ...and commercial cryoprotectant‐containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing.
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