Papers by Deep narayan Yadav
Incrementing effect on cold water solubility, structural and functional properties of alcohol-alkali treated Plectranthus rotundifolius starch by organic acids
Applied Food Research
Effect of Heat-Moisture Treatment on Resistant Starch Content as well as Heat and Shear Stability of Pearl Millet Starch
Agricultural Research, 2015
The impact of hydrothermal treatment on functional, rheological, thermal and morphological proper... more The impact of hydrothermal treatment on functional, rheological, thermal and morphological properties of pearl millet starch was investigated. Starch was modified by heat-moisture treatment (HMT) at 110 °C for 4 h at varying moisture content, i.e. 20 % (HMT-20), 25 % (HMT-25) and 30 % (HMT-30). Resistant starch (RS) content increased significantly (p < 0.05) due to HMT with maximum (6.14 %) for HMT-30. Dextrose equivalent (DE) value also increased due to HMT and ranged between 3.97 and 7.35 %. Solubility of the starch decreased, whereas swelling power and oil absorption capacity increased due to HMT. The pasting temperature increased while peak, breakdown, setback and final viscosity decreased after HMT. The G′ (storage modulus) of starch paste (5 %) from treated samples was lower as compared to native (33.5 Pa). The gelatinization temperature (Tp) increased significantly (p < 0.05) due to HMT. Pearl millet starch granules were mainly round/oval, irregular and polygonal shape with 3–12 µm size. HMT at higher moisture level (30 %) caused cavity on starch granules. This study indicated that HMT increased RS content. The gels of modified starches were softer, having higher self-levelling properties (G′–G″).
Author response for "A superior approach for production of protein isolates from de‐oiled soy meal and its comparison with conventional method
A superior approach for production of protein isolates from de‐oiled soy meal and its comparison with conventional method
International Journal of Food Science & Technology
Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology
Journal of Food Processing and Preservation, Dec 1, 2014
ABSTRACT Response surface methodology was adopted in order to optimize the fermentation process c... more ABSTRACT Response surface methodology was adopted in order to optimize the fermentation process conditions for the development of probiotic soy yoghurt utilizing single probiotic culture i.e., Streptococcus faecalis, without using any additives. The experiments were designed following central composite rotatable design with three independent variables i.e., inoculation concentration (1–3% v/v), incubation temperature (37–43C) and incubation time (12–15 h). Lack-of-fit tests were insignificant and determination coefficients were high ranging from 79.59 to 95.11%, except in the case of syneresis (53.54%). The results revealed that inoculum concentration, incubation temperature and incubation time influence the physicochemical properties of soy yoghurt. The optimized conditions were as follows: inoculum concentration, 1.78%; incubation temperature, 40.53C (41C); and incubation time, 16 h, for the preparation of probiotic soy yoghurt with 80.7% desirability.Practical ApplicationsThe present paper describes the optimized process of soy yoghurt development. Single probiotic culture was used to develop probiotic soy yoghurt. As single culture is used, the product of consistent quality could be obtained. Response surface methodology has been utilized for process optimization; the obtained model could be used to find out the optimum parameters for any factor combination. The information provided could be useful for large-scale development of probiotic soy yoghurt.
Interventions in Wheat Processing Quality of End Products
New Horizons in Wheat and Barley Research, 2022
Journal of Food Science and Technology, 2021
Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) o... more Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and Aspergillus oryzae and the effect on structural, functional and in-vitro protein digestibility (IVPD) properties were studied. Particle size was found significantly (p ≤ 0.05) lower in hydrolyzed samples than un-treated samples. Fourier transform infrared spectroscopy (FTIR) spectrum of hydrolyzed samples displayed intense absorbance peaks in the wavelength ranging from 1500 to 2600 cm−1. Peanut protein concentrates hydrolyzed by CPE from R. oligosporus showed higher surface hydrophobicity (564.18). Total sulfhydryl content was found lower in all the hydrolyzed samples whereas, reverse trend was observed for exposed sulfhydryl content. The structural changes simultaneously affected the functional and IVPD attributes of hydrolyzed PPCs. In comparison to the PPCs hydrolysed using crude extracts from T. reesei and R...
Corn Starch Incorporated Gomatofu: Textural and Sensory Quality
International Journal of Food Processing Technology, 2014
Nutritional and physicochemical characteristics of novel health food - probiotic soy yoghurt
Progressive Agriculture
Pearl millet based pasta: optimization of extrusion process through response surface methodology
Journal of Food Science and Technology
Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)
Cereal Chemistry
Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch
Journal of Food Science and Technology, 2017
The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was ev... more The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s(-1) shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.
Status of Pulse Milling Processes and Technologies: A Review
Critical reviews in food science and nutrition, Jan 26, 2017
Pulses are essential component of the human diet in the underdeveloped and the developing countri... more Pulses are essential component of the human diet in the underdeveloped and the developing countries. Pulse milling mainly focuses on complete removal of the hull with minimum generation of powder, broken, and in certain cases dehulled split formation. Physical and mechanical properties of different pulses are described and their role in dehulling is discussed in this review. The review discusses nature of gums that binds hull and cotyledons together and their effect on milling characteristics. Pitting operation is performed for all pulses prior to the pretreatment for better dehulling. Various pretreatment processes (soaking, edible oils, chemicals, enzymes, hydrothermal) developed to loosen the bond are examined for their dehulling efficacy from commercial application viewpoint. Dependence of dehulling characteristics of different pulses on size, shape, variety, grain hardness, and moisture content are discussed. Most of the machines developed for pulses dehulling in India are abra...
Quality Characterization of Brown Rice Pasta Supplemented with Vital Gluten and Hydrocolloides
Agricultural Research, 2017
Development of protein fortified mango based ready-to-serve beverage
Journal of Food Science and Technology, 2016
Fruit drinks contain negligible amount of protein as nutritional component. Fortification of frui... more Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage. Addition of hydrolysed whey protein at all the three levels did not significantly change the flow behaviour of the beverage. Native whey protein fortification resulted in precipitation; however, addition of hydrolysed whey protein led to stable beverage formulation at all the three levels. Hydrolysed whey protein imparted slight bitter taste to the RTS beverage, which was masked by β-cyclodextrin @ 0.15% of total protein. The mango RTS beverage with 3.0% hydrolysed whey protein was found acceptable with good sensory appeal and stability during thermal processing as well storage in glass bottles.
Optimization of process conditions for developing yoghurt like probiotic product from peanut
LWT - Food Science and Technology, 2016
Int J Food Sci Technol, 2008
Vitamin losses during processing of cereal grains and their food products play an important role ... more Vitamin losses during processing of cereal grains and their food products play an important role in human vitamin intake. Therefore, experiments were conducted to optimise the baking parameters for chapati, a flat unleavened, hot-plate-baked product of Asian diet. In the experiments, whole-wheat flour (100% extraction rate) was used for the preparation of chapaties. Central composite rotatable design with three independent variables (thickness of dough sheet, time as well as temperature of baking) at five levels and nine dependent variables, i.e. vitamin B 1 and B 2 content, textural properties and overall acceptability scores, were used to conduct the experiments. The ranges for three independent variables were: thickness, 2.5-4.5 mm; time, 2.0-3.0 min; and temperature, 200-240°C. Thickness of the dough sheet had a significant (P £ 0.05) positive effect on vitamin retention, while the temperature had greater negative effect as compared with the time of baking. Based on compromise optimisation, optimum conditions for baking of chapati, especially with respect to vitamin retention were: thickness of dough sheet 3.2 mm, time of baking 2.1 min and baking temperature 216.3°C.
Journal of Food Quality, Oct 1, 2008
Groundnut burfi with or without sorbic acid (0.3%) based on roasted groundnut, sugar, milk powder... more Groundnut burfi with or without sorbic acid (0.3%) based on roasted groundnut, sugar, milk powder, condensed milk and flavoring materials was developed. The changes in quality of groundnut burfi packed in polypropylene (PP, 75 m) and metallized polyester (12 m) low density/linear low density (MP, 75 m) were monitored during storage in order to assess the shelf life. The sample without sorbic acid spoiled within 30 days of storage due to mold growth and fermented odor. Groundnut burfi containing sorbic acid did not support any microbial growth during storage of up to 8 months. Groundnut burfi remained stable and acceptable up to 6 months and 8 months under ambient temperatures (15-34C) in PP and MP pouches, respectively. Peroxide and thiobarbituric acid values were higher for the product packed in PP than for the one packed in MP pouches. Oleic acid was the major fatty acid present in fat extracted from groundnut burfi followed by linoleic and palmitic acids. Sorbic acid degraded during storage of groundnut burfi and the rate of degradation was higher for samples packed in PP than those packed in MP pouches.
Indian traditional sweet dish i.e. halwa was developed from pearl millet grains. Pearl millet gra... more Indian traditional sweet dish i.e. halwa was developed from pearl millet grains. Pearl millet grains (Pennisetum typhoides var. PHB-2168) were steamed for 20 min at 1.05 kg cm-2 in order to minimize lipase activity, total phenols, phytic acid and tannins content. Steamed grains were dried (12 ± 0.5% moisture content), pearled, milled, sieved through sieve opening size of 0.234 mm and were used for study. Central composite rotatable design (CCRD) with three independent variables i.e. vanaspati, sugar and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for colour varied from taste 6.3-7.9, mouth feel 6.4-7.8, overall acceptability (OAA) 6.5-7.9 and rehydration ratio (RR) from 1.4 to 2.3. All the responses fitted into quadratic equation with R 2 > 0.80. Halwa dry mix was also evaluated for stability in polyethylene pouches at ambient conditions and...
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Papers by Deep narayan Yadav