EVALUATION OF RED CURRANTS (RIBES RUBRUM L.), BLACK CURRANTS (RIBES NIGRUM L.), RED AND GREEN GOOSEBERRIES (RIBES UVA-CRISPA) FOR POTENTIAL MANAGEMENT OF TYPE 2 DIABETES AND HYPERTENSION USING IN VITRO MODELS

Red currants (Ribes rubrum L.), black currants (Ribes nigrum L.), red and green gooseberries (Ribes uva-crispa) were evaluated for the total phenolics, antioxidant capacity based on 2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay and functionality such as in vitro inhibition of α-amylase, α-glucosidase and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension. The total phenolics content ranged from 3.2 (green gooseberries) to 13.5 (black currants) mg/g fruit fresh weight. No correlation was found between total phenolics and antioxidant activity. The major phenolic compounds were quercetin derivatives (black currants and green gooseberries) and chlorogenic acid (red currants and red gooseberries). Red currants had the highest α-glucosidase, α-amylase and ACE inhibitory activities. Therefore red currants could be good dietary sources with potential antidiabetes and antihypertension functionality to compliment overall dietary management of early stages of type 2 diabetes.     

HIGH TEMPERATURE DRYING CHARACTERISTICS AND MOISTURE ADSORPTION ISOTHERMS OF BLACK PLUM (VITEX DONIANA) SYRUP AND SYRUP-STARCH

Modified sweeteners were formulated from mixtures of Black plum syrup and phosphorylated corn starch concentrations of 20, 30, and 40% (w/w). Each mixture was coated on an aluminium plate at 1 mm thickness, dehydrated at 60°, 70°, 80° and 90°C, and evaluated for drying and moisture sorption characteristics. Results showed that the mixtures exhibited falling rate drying characteristics. The rate of dehydration increased in the order 20% > 30% > 40% starch at constant temperature. The incremental choice of 10% starch and drying temperature except at 70° and 80°C had significant effect (p < 0.05) on drying rate. The moisture isotherm curves of the pre-dried mixtures were sigmoid in shape. Their monolayer values or upper critical moisture contents necessary for shelf-stability were significantly different from each other for the samples pre-dried at 60°C. The effect of drying temperatures on equilibrium moisture content was only significant at 90°C (p < 0.05).     

QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. II. PRINCIPAL COMPONENTS ANALYSES OF GC AND SENSORY PROFILES

Gas chromatographic fingerprinting of stored black pepper powder after extraction, volatiles from the Likens-Nickerson extraction and aroma impact fractions were carried out using packed column, routinely used in the spice growing countries. Sensory quality, volatile oil and moisture content were also analyzed to trace the changes occurring during storage. The data generated were subjected to principal components analyses to reduce dimensionality and arrive at impact attributes. The oxygenated compounds fraction resolved into 25 to 30 peaks from which a group of 6, including small yet important peaks, was selected. These peaks reflected quality as monitored by sensory response, accounting for 93.4% of information, and are more meaningful than terpene hydrocarbon peaks of high resolution. The probable compounds constituting these principal components are discussed.     

CHANGES IN THE CHARACTERISTICS OF ROHU FISH (LABEO ROHITA) SAUSAGE DURING STORAGE AT DIFFERENT TEMPERATURES

Sausage is a commonly used food and it is gaining wide popularity in the recent years. In this work, sausage was prepared from minced Rohu ( Labeo rohita ) fillets using a standard recipe with and without addition of the preservative, potassium sorbate, in permitted levels and packed in natural casings. The prepared sausages showed appealing appearance with characteristic resilient properties. The evaluation of their physical, chemical, organoleptic and microbiological characteristics during storage at 5 and 25C was carried out. After 2 days of storage at ambient temperature, the control samples (without potassium sorbate) lost their cohesive nature and appeared pasty and sticky, accompanied by water oozing out and detachment from the casing due to fermentation and subsequent gas formation, as evidenced by fermented odor, decreased pH and increased total bacterial count. In the case of samples with potassium sorbate (treated), these symptoms of spoilage were observed after 4 days of storage. Similarly, the control samples at refrigerated temperature (5C) were found spoiled after 13 days of storage and those with the preservative were spoiled after 16 days.

PRACTICAL APPLICATIONS

Acceptability of freshwater fish to the market can be increased by value addition. Sausage is already a well-accepted product in the commercial market. Freshwater fish has a muddy flavor, which is an unpalatability for consumption. Therefore, we introduced the addition of mint to avoid the muddy flavor. We tried different storage conditions for the sausage and tried the effect of potassium sorbate for increasing shelf life. Spices such as cloves, cinnamon, ginger, etc., were added to the sausage, which were also found to increase the shelf life. From the study, we have optimized the suitable temperature and storage days for obtaining the acceptable product.     

THE EFFECT OF DIFFERENT TYPES OF STIRRER AND FRACTIONATION TEMPERATURES DURING FRACTIONATION ON THE YIELD, CHARACTERISTICS AND QUALITY OF OLEINS

Refined, bleached and deodorized (RED) palm oil was fractionated by dry fractionation using two different types of stirrer at 3 fractionation temperatures to produce palm olein (POo). Statistical analysis by SAS showed significant differences (P < 0.05) between fractionation temperatures of 15C and 21C, and no significant differences between two types of stirrer on product yield. Iodine value showed significant differences between fractionation temperatures of 15C and 18C, and 15C and 21C but no significant difference was observed between the two types of stirrers. Analysis showed that palm olein fractionated at lower temperature contained less saturated fatty acids, more unsaturated fatty acids and lower solid fat than oleins fractionated at higher temperatures.     

LIPID CONTENT AND FATTY ACID COMPOSITION OF ARCTIC CHARR (SALVELINUS ALPINUS L.) REARED AT DIFFERENT STOCKING DENSITIES

The total lipid content and lipid fatty acid composition of fillets of Arctic charr, stocked at 40, 50 and 75 kg/m³, were determined. Lipid contents of fish fillets increased during the 24 weeks of rearing period, but were unaffected by stocking density (r =−0.7030). Lipid fatty acid composition of Arctic charr fillets remained relatively unchanged from week 8 of feeding, thus reflecting a turn-over period of less than 8 weeks for intramuscular inclusion of dietary lipids. Among density groups, content of individual fatty acids of fish flesh were similar. Unsaturated fatty acids were dominant in charr flesh and accounted for up to 75% of the total amounts. The contents of saturated and monounsaturated fatty acids were inversely related to stocking density (r =−0.9914 and −0.9963, respectively), whereas those of polyunsaturated fatty acids were directly related to stocking density (r = 0.9984).     

PHYSICOCHEMICAL AND NUTRITIONAL ATTRIBUTES IN 20 BLACK SOYBEAN LINES (GLYCINE MAX L.) OF HIMALAYAN REGION, INDIA

ABSTRACT

The physicochemical compositions of 20 black‐seeded soybean lines were analyzed for different nutritional and cooking quality parameters. The range of variation for different characteristics was 1.04–1.20 g/mL for density, 17.34–30.20 kg for hardness, 72.7–214.4 µg/seed for hydration capacity, 1.06–1.24 for hydration index, 75.6–203.4 µL/seed for swelling capacity, 0.99–1.58 swelling index, 32.1–39.8% for protein, 10.8–19.6% for oil, 3.93–6.15% for total minerals, 131–205 mg/100 g for phosphorus, 6.4–13.9 mg/100 g for iron, 0.49–0.89 mg/g for trypsin inhibitor, 2.1–6.4 mg/g for phytic acid and 60.4–13.4 µg/g for polyphenols. Based on 18 physicochemical and nutritional attributes, 20 black soybean germplasm lines were grouped into four clusters using nonhierarchical Euclidean cluster analysis. The DARL‐BK‐615 and VRB‐PS‐1453 were found to be more diverse than others. The DARL‐BK‐615 was found best for low trypsin inhibitor and high mineral contents (Zn, Mn, Cu), while VRB‐PS‐1453 was found best for protein content and required the lowest time for cooking. The selection for the improvement of physicochemical nutritional attributes and antinutritional factors can be independently effective in black soybean genotypes.

PRACTICAL APPLICATIONS

This study has shown that sufficient variability for cooking quality, protein, oil, micronutrients and antinutritional factors exist in black soybean germplasm lines of the Himalayan region of India, which can be independently improved by the breeders. Different genotypes in four diverse groups may be used to develop improved lines with better nutritional and cooking quality coupled with low antinutritional factors for consumption as pulses. Germplasm lines with high protein, low levels of antinutrients and superior nutritional and cooking quality are useful materials for the improvement of quality in high‐yielding soybean lines.     

EVALUATION OF GLOBAL YIELD, COMPOSITION, ANTIOXIDANT ACTIVITY AND COST OF MANUFACTURING OF EXTRACTS FROM LEMON VERBENA (ALOYSIA TRIPHYLLA[L'HÉRIT.] BRITTON) AND MANGO (MANGIFERA INDICA L.) LEAVES

In this work, the global yields, composition and antioxidant activity (AA) of extracts from lemon verbena (Aloysia triphylla) and mango (Mangifera indica) leaves obtained by different separation processes were determined. Lemon verbena extracts were obtained by supercritical fluid extraction (SFE), while mango leaf extracts were obtained by SFE, low‐pressure solvent extraction (LPSE) and hydrodistillation. The extract's constituents were analyzed by thin‐layer chromatography, gas chromatography/mass spectrometry and gas chromatography/flame ionization detector. The AA of the extracts was evaluated by the coupled reaction of β‐carotene/linolenic acid. The cost of manufacturing (COM) was estimated for the SFE extracts. Higher global yields were obtained using SFE at 350 bar/45C (1.49%) for lemon verbena and LPSE (3.04%) for mango. The AAs of the extracts were larger than that of the β‐carotene for both plants. The minimum values of COM were U.S.$26.96 and 52.45/kg of extract for lemon verbena and mango, respectively.     

BIOCHEMICAL STUDIES ON BLACK GRAM (PHASEOLUS MUNGO L.) 111. FERMENTATION OF THE BLACK GRAM AND RICE BLEND AND ITS INFLUENCE ON THE IN VITRO DIGESTIBILITY OF THE PROTEINS

ABSTRACT Fermentation of black gram and rice blend was investigated for the microbiological, physicochemical, and biochemical changes. Total soluble solids, soluble nitrogen, and soluble acids increased during fermentation whereas soluble sugars were decreased. Trypsin inhibiting activity was unaffected although chymotrypsin inhibiting activity was progressively reduced during fermentation process. Amino acid contents of the batter were increased with the increase in fermentation time with the exceptions of isoleucine and cysteine. Increase in methionine content was 60 and 420%, respectively at 20 and 45 h fermentation. Enzymic digestion with pepsin and pancreatin indicated improvement in the availability of essential amino acids during the fementation. Fermentation, thus, appeared to improve the nutritional quality of the proteins in the black gram and rice blend.