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Journal of Food Science and Technology

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https://www.readbyqxmd.com/read/28303054/genetic-variability-for-iron-and-zinc-as-well-as-antinutrients-affecting-bioavailability-in-black-gram-vigna-mungo-l-hepper
#1
Jagdish Singh, Rajani Kanaujia, A K Srivastava, G P Dixit, N P Singh
The mineral content of pulses is generally high, but the bioavailability is poor due to the presence of phytate and polyphenols which inhibits Fe absorption. In the present study, the genetic variability and heritability for seed Fe and Zn content was studied. The effect of genotypes was significant for all the quality traits indicating presence of enough variability among the blackgram genotypes for the traits. The Fe content in 26 blackgram genotypes ranged from 71.02 to 100.20 ppm, whereas Zn content ranged from 18...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303053/comparison-of-color-anti-nutritional-factors-minerals-phenolic-profile-and-protein-digestibility-between-hard-to-cook-and-easy-to-cook-grains-from-different-kidney-bean-phaseolus-vulgaris-accessions
#2
Naincy Parmar, Narpinder Singh, Amritpal Kaur, Sheetal Thakur
The present study was aimed to evaluate the differences among anti-nutritional factors in relation to mineral absorption and protein digestibility of Easy-to-cook (ETC) and Hard-to-cook (HTC) grains from different kidney bean (KB) accessions.HTC grains showed lower a* (redness to yellowness) and b* (greenness to blueness) values and L* value than ETC grains. HTC grains had significantly higher Ca and Zn and lower Cu, Mn and Fe than ETC grains. ETC and HTC grains showed significant variation in mineral, total phenolic content (TPC), tannin and phytic acid content...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303052/changes-in-levels-of-enzyme-inhibitors-during-soaking-and-cooking-for-pulses-available-in-canada
#3
Lan Shi, Kaiwen Mu, Susan D Arntfield, Michael T Nickerson
The effects of processing (soaking and cooking) on enzyme inhibitors (α-amylase, trypsin and chymotrypsin inhibitors) in a range of pulses (4 peas, 9 lentils, 3 chickpeas, 2 faba beans and 4 beans) were investigated, using soybean as a control. Analysis of variance indicated that pulse type, treatment and their interaction had significant effects on levels of all enzyme inhibitors. Soybean contained the highest levels of trypsin inhibitory activity (TIA) and chymotrypsin inhibitory activity (CIA) among all seeds...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303051/near-isogenic-lines-of-desi-chickpea-cicer-arietinum-l-that-differ-in-milling-ease-differences-in-chemical-composition
#4
Jennifer A Wood, Edmund J Knights, Grant M Campbell, Mingan Choct
Milling performance is an important attribute for desi chickpea and other pulses, as varieties that are more difficult-to-mill lead to processing yield loss and damage to the resulting split cotyledons (dhal) such as chipping and abrasion which are unattractive to the consumer. Poor milling performance leads to poor dhal quality and therefore lower prices and profitability along the pulse value chain. The Pulse Breeding Australia Chickpea Program identified near-isogenic desi lines that differed in seed shape and milling yields, however it was unknown whether this was due simply to a difference in physical forces on the seed during milling, mediated by seed shape, or whether there were underlying differences in chemical composition that could explain these differences...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303050/application-of-electrolyzed-water-on-reducing-the-microbial-populations-on-commercial-mung-bean-sprouts
#5
Rui Liu, Zhang-Long Yu
The efficacy of acidic electrolyzed water (AEW) for reducing total bacteria, coliforms, yeast and mold counts on commercial mung bean sprouts was investigated. The impact of pH, available chlorine concentration (ACC) and the cleaning method on antimicrobial efficacy of AEW was studied. AEW with a pH of 4.47 reduced the total bacterial, coliform, and yeast and mold counts on mung bean sprouts by 1.23, 1.42 and 1.25 log CFU/g, respectively. The efficacy of AEW increased with increasing ACC, and further studies showed that its antimicrobial ability was based on a combination of pH and ACC values...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303049/chickpeas-suppress-postprandial-blood-glucose-concentration-and-appetite-and-reduce-energy-intake-at-the-next-meal
#6
Tasleem A Zafar, Yearul Kabir
The current study was designed to explore the beneficial properties of chickpeas consumption on suppressing appetite, excessive blood glucose excursions, and energy intake (EI) from a subsequent meal. Two caloric preloaded foods, chickpeas, and white bread were compared to water control, fed to healthy female subjects at equal energy density, volume, and available carbohydrate content in two experiments spanning over 60 and 120 min. Blood glucose was measured by a portable glucometer and satiety by using a visual analogue scale questionnaire at baseline and every 15 up to 60 min in both experiments and then every 30 until 120 min in Experiment 2 after the preloads ingestion...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303048/studies-on-physico-chemical-and-cooking-characteristics-of-rice-bean-varieties-grown-in-ne-region-of-india
#7
Rejaul Hoque Bepary, D D Wadikar, Seuji Borah Neog, P E Patki
Rice bean (Vigna umbellata) is grown in South and Southeast Asia, and the bean has gained importance due to its nutritional strength in terms of dietary fiber, quality protein and minerals. In current study, the nutritional and functional components, cooking and thermo-gravimetric properties of eleven rice bean varieties from NE India were investigated. Results revealed that the major nutrients among the varieties ranged as follows: 54.21-60.49% carbohydrates, 15.64-21.60% protein, 1.22-2.3% fat, 5.53-6.56% crude fibre, 3...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303047/physicochemical-characterization-antioxidant-and-anticancer-activities-of-proteins-from-four-legume-species
#8
Zhongqin Chen, Jingya Wang, Wei Liu, Haixia Chen
The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (MW) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303046/antioxidant-activity-and-polyphenolic-compound-stability-of-lentil-orange-peel-powder-blend-in-an-extrusion-process
#9
Rahul P Rathod, Uday S Annapure
Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303045/dielectric-properties-optimum-formulation-and-microwave-baking-conditions-of-chickpea-cakes
#10
Yaşar Özlem Alifakı, Özge Şakıyan
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303044/fourier-transform-infrared-and-raman-spectroscopic-study-of-the-effect-of-the-thermal-treatment-and-extraction-methods-on-the-characteristics-of-ayocote-bean-starches
#11
Aurea Bernardino-Nicanor, Gerardo Acosta-García, Norma Güemes-Vera, José Luis Montañez-Soto, María de Los Ángeles Vivar-Vera, Leopoldo González-Cruz
Starches isolated from four ayocote bean varieties were modified by thermal treatment to determinate the effect of the treatment on the structural changes of ayocote bean starch. Scanning electron microscopy indicates that the starch granules have oval and round shapes, with heterogeneous sizes and fractures when the extraction method is used. The presence of new bands at 2850 and 1560 cm(-1) in the FT-IR spectra showed that the thermal treatment of ayocote beans induced an interaction between the protein or lipid and the amylose or amylopectin, while the sharpest band at 3400 cm(-1) indicated a dehydration process in the starch granule in addition to the presence of the band at 1260 cm(-1), indicating the product of the retrogradation process...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303043/ultrasound-assisted-extraction-of-polyphenols-and-their-distribution-in-whole-mung-bean-hull-and-cotyledon
#12
Barinderjit Singh, Narpinder Singh, Sheetal Thakur, Amritpal Kaur
In this study, extraction of polyphenols using different solvents (acetone, ethanol, methanol and water) with ultrasound and conventional method from whole mung bean (WMB), hull and cotyledon was conducted. Total phenolic content (TPC), total flavonoids content (TFC), total antioxidant activities (TAA), ferric reducing power (FRP) and DPPH radical scavenging activity were determined. Ultrasound treated extracts exhibited higher TPC, TFC, TAA, FRP and DPPH in different mung bean fractions than CSE. Among the solvents, acetone showed better TPC, TFC, TAA, FRP and DPPH...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303042/effect-of-dehulling-germination-and-cooking-on-nutrients-anti-nutrients-fatty-acid-composition-and-antioxidant-properties-in-lentil-lens-culinaris
#13
R S Pal, Anuradha Bhartiya, Pradhuman Yadav, Lakshmi Kant, K K Mishra, J P Aditya, A Pattanayak
The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303041/effect-of-triple-retrogradation-treatment-on-chickpea-resistant-starch-formation-and-its-characterization
#14
K Jagannadham, R Parimalavalli, A Surendra Babu
Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72 h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303040/assessment-of-maillard-reaction-evolution-prebiotic-carbohydrates-antioxidant-activity-and-%C3%AE-amylase-inhibition-in-pulse-flours
#15
Nadia Moussou, Marta Corzo-Martínez, María Luz Sanz, Farid Zaidi, Antonia Montilla, Mar Villamiel
In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and α-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303039/nutritional-properties-of-green-gram-germinated-in-mineral-fortified-soak-water-ii-effect-of-cooking-on-total-and-bioaccessible-nutrients-and-bioactive-components
#16
Morteza Oghbaei, Jamuna Prakash
The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303038/nutritional-properties-of-green-gram-germinated-in-mineral-fortified-soak-water-i-effect-of-dehulling-on-total-and-bioaccessible-nutrients-and-bioactive-components
#17
Morteza Oghbaei, Jamuna Prakash
The study aimed at investigating the effect of germinating green gram (Vigna radiata, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled. Whole and dehulled grains were analyzed for selected total and in vitro digestible/bioaccessible constituents. GG germinated in water served as controls. GG germinated in mineral fortified soak water had high iron and zinc content in whole and dehulled grains...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303037/bioactive-constituents-in-pulses-and-their-health-benefits
#18
REVIEW
Balwinder Singh, Jatinder Pal Singh, Khetan Shevkani, Narpinder Singh, Amritpal Kaur
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28303036/pulses-an-overview
#19
EDITORIAL
Narpinder Singh
No abstract text is available yet for this article.
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28298700/extraction-chemical-characterization-and-antioxidant-activity-of-litchi-chinensis-sonn-and-avena-sativa-l-seeds-extracts-obtained-from-pressurized-n-butane
#20
Marshall Paliga, Zuleica Novello, Rogério M Dallago, Jaqueline Scapinello, Jacir Dal Magro, Marco Di Luccio, Marcus V Tres, J Vladimir Oliveira
The extraction of litchi (Litchi chinensis Sonn.) and oat (Avena sativa L.) seeds were investigated using n-butane as pressurized solvent by evaluating the effect of pressure in the range of 7-100 bar and temperature from 25 to 70 °C on the extract yield and chemical composition together with the antioxidant activity of the extracts obtained. It was experimentally observed extraction yields for both seeds up to ~3.5 wt%, with a total phenolic content around 126.4 mg GAE/100 g of extract, and an antioxidant activity up to 78...
March 2017: Journal of Food Science and Technology
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