This study investigated the effect of soaking and germination treatment on interactions among matrix components and functional characteristics of white quinoa,proso and foxtail millet flour.The millet and white quinoa...This study investigated the effect of soaking and germination treatment on interactions among matrix components and functional characteristics of white quinoa,proso and foxtail millet flour.The millet and white quinoa grains were soaked,germinated and dehulled for analysis.Soaking and germination significantly(p<0.01)affected the content of total starch,amylose,amylopectin,total polyphenols and total flavonoids.A significant variation(p<0.01)in in-vitro protein digestibility and glycaemic potential of proso,foxtail millet and white quinoa flour was observed after soaking and germination.SEM images and ATR-FTIR spectra revealed alteration in morphology and amorphous and crystalline regions of germinated flours.Principal component analysis revealed less similarity among the germinated millet and white quinoa flour in terms of matrix components and functional characteristics.Hence germinated flours of white quinoa,proso and foxtail millet could be utilized as a beneficial constituent in food products.展开更多
A substantial quantity of red kidney bean(RKB)by-products(inferior size beans)is discarded during its processing.This study aimed at valorization of RKB side stream through the recovery of proteins and antioxidant com...A substantial quantity of red kidney bean(RKB)by-products(inferior size beans)is discarded during its processing.This study aimed at valorization of RKB side stream through the recovery of proteins and antioxidant compounds by ultrasound(US)treatment.Impact of US on RKB proteins characteristics was conducted at varying power(300-500 W)and time(5-20 min).The US induced changes were assessed in terms of proteins recovery,physico-chemical,functional,in-vitro proteins digestibility and antioxidant activity.The structural,molecular and thermal properties of the US extracted proteins were analyzed.A highest proteins recovery(67.76±1.29%)was observed at 450 W and 15 min of ultrasonication treatment.Due to high shear,mechanical,energy and cavitation effect of ultrasonication,some properties of RKB proteins extract significantly(p<0.05)increased with higher ultrasound power and time.Among those the highest values measured were solubility(98.72±0.87%),emulsification ability(111.85±3.34m^(2)/g),and foaming ability(178.88±7.28%),proteins in-vitro digestibility(87.08±0.1%),DPPH radical scavenging activity(57.53±3.3%)and ferric reducing antioxidant power(64.03±2.4μg BHT/mL)antioxidant potential,and total phenol content(75.60±2.39141μg GAE/mL).The solubility and free sulfhydryl group content was significantly(p<0.01)affected by the interaction between ultrasonication power and time.Hence,high US power and time(10-15 min)could be a suitable technology to improve the properties of RKB proteins extract for food processing applications.展开更多
基金The first author is grateful to Department of Science and Technology(DST)for funding the project(Grant No.DST/WOS-B/AFE-10/2021(G))under Women Scientist Scheme.
文摘This study investigated the effect of soaking and germination treatment on interactions among matrix components and functional characteristics of white quinoa,proso and foxtail millet flour.The millet and white quinoa grains were soaked,germinated and dehulled for analysis.Soaking and germination significantly(p<0.01)affected the content of total starch,amylose,amylopectin,total polyphenols and total flavonoids.A significant variation(p<0.01)in in-vitro protein digestibility and glycaemic potential of proso,foxtail millet and white quinoa flour was observed after soaking and germination.SEM images and ATR-FTIR spectra revealed alteration in morphology and amorphous and crystalline regions of germinated flours.Principal component analysis revealed less similarity among the germinated millet and white quinoa flour in terms of matrix components and functional characteristics.Hence germinated flours of white quinoa,proso and foxtail millet could be utilized as a beneficial constituent in food products.
基金the Centre for Rural Development and Technology,Indian Institute of Technology Delhi,New Delhi,India.
文摘A substantial quantity of red kidney bean(RKB)by-products(inferior size beans)is discarded during its processing.This study aimed at valorization of RKB side stream through the recovery of proteins and antioxidant compounds by ultrasound(US)treatment.Impact of US on RKB proteins characteristics was conducted at varying power(300-500 W)and time(5-20 min).The US induced changes were assessed in terms of proteins recovery,physico-chemical,functional,in-vitro proteins digestibility and antioxidant activity.The structural,molecular and thermal properties of the US extracted proteins were analyzed.A highest proteins recovery(67.76±1.29%)was observed at 450 W and 15 min of ultrasonication treatment.Due to high shear,mechanical,energy and cavitation effect of ultrasonication,some properties of RKB proteins extract significantly(p<0.05)increased with higher ultrasound power and time.Among those the highest values measured were solubility(98.72±0.87%),emulsification ability(111.85±3.34m^(2)/g),and foaming ability(178.88±7.28%),proteins in-vitro digestibility(87.08±0.1%),DPPH radical scavenging activity(57.53±3.3%)and ferric reducing antioxidant power(64.03±2.4μg BHT/mL)antioxidant potential,and total phenol content(75.60±2.39141μg GAE/mL).The solubility and free sulfhydryl group content was significantly(p<0.01)affected by the interaction between ultrasonication power and time.Hence,high US power and time(10-15 min)could be a suitable technology to improve the properties of RKB proteins extract for food processing applications.
