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- 저자 : Ashutosh Upadhyay (검색결과 2 건)
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Optimization and evaluation of multigrain gluten-enriched instant noodles
Savita Rani,Rakhi Singh,Barjinder Pal Kaur,Ashutosh Upadhyay,Dinkar B. Kamble 한국응용생명화학회 2018 Applied Biological Chemistry (Appl Biol Chem) Vol.61 No.5
Central composite design was employed to optimize the cooking, textural and overall acceptability score of the instant dried noodles prepared with multigrain flour and gluten incorporation. Sorghum flour (X1, 10–50%), soy flour (X2, 10–20%) and gluten (X3, 2–4%) were the independent variables investigated with respect to five response variables including cooking time (Y1), cooked weight (Y2), cooking loss (Y3), hardness (Y4) and overall acceptability (Y5). The optimum level was found to be 24.61% sorghum, 13.23% soy and 2.95% gluten resulting in cooking time = 9 ± 0.60 min, cooked weight = 17.30 ± 0.17 g, cooking loss = 11.46 ± 0.64 g/100 g, hardness = 36.65 ± 3.2 N with overall acceptability score of 7.3 ± 0.71, respectively. Optimized noodles showed higher ash (3.40 ± 0.11%), protein (16.63 ± 0.55%), fiber (4.78 ± 0.04%) as well as iron content (4.53 ± 0.02 mg/ 100 g) than the control (0.83 ± 0.02%, 13.13 ± 0.84%, 0.00 and 2.38 mg/100 g) and Maggie noodles (3.19 ± 0.01%, 10.53 ± 0.30%, 0.41 ± 0.50% and 0.22 ± 0.00 mg/100 g) made with refined wheat flour. Optimized noodles also revealed good total phenolic content (84.57 ± 1.42 mg GAE/100 g DW) and 1,1-diphenyl- 2-picrylhydrazyl scavenging activity (19.64 ± 0.20%). Hence, optimized noodles have substantial potential as a protein–fiber-rich complementary food to improve the nutrient delivery of mid-day meal scheme and satisfying the protein requirement of primary class children (12 g/ child/day) as laid down by MHRD (India) under the scheme.
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Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar,Atul Dhiman,Rajat Suhag,Rachna Sehrawat,Ashutosh Upadhyay,David Julian McClements 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.1
Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements in physicochemical, functional, nutritional, rheological and sensory properties of food products without affecting their natural flavour. Reduction in particle size and thereby increase in surface area has brought these unique modifications. Microfluidization also improved bioavailability and bioaccessibility of bioactives by making them more exposed. Applications of microfluidizer includes stable emulsion/suspension formation, encapsulation, and nanoparticle production. It has also shown its preservation potential by inactivating enzymes and microbes thus improving food stability. The present review comprehensively discusses the working principle and effect of microfluidizer on dairy products, fruit juices, cereals, starches, egg yolk, emulsions, suspensions, and other novel products formulations. Microfluidization has opened a new channel for developing novel food ingredients non-thermally.
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