Revisiting Indian traditional foods-A critical review of the engineering properties and process operations

Basak, Somnath; Chakraborty, Snehasis

doi:10.1016/j.foodcont.2022.109286

Cited by 5 publications

(3 citation statements)

References 90 publications

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“…Boondi raita, a common side dish, involves adding plain or spiced boondi to curd, seasoned with salt, roasted cumin powder, and other spices. Boondi is versatile and adaptable to various preparations and applications [195].…”

Section: Applications Of Chickpeas In Food Productsmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

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Section: Applications Of Chickpeas In Food Productsmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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show abstract

“…Up to now this method is state of the art and the most general drying process in aerogel production. [3][4][5] Recent sustainability efforts have sparked increased interest in biopolymer based aerogels, which can be synthesized from widely available biopolymers such as, e.g., cellulose, alginate, starch, or chitosan. [1,6] Due to their superior mechanical properties (e.g., elasticity), low toxicity, and biocompatibility they can be employed in different areas as compared to silica aerogels, e.g.…”

Section: Introductionmentioning

confidence: 99%

Hydrophobic Aerogels from Vinyl Polymers Derived from Radical Polymerization: Proof‐of‐Concept

Adolfs,

Altarabeen,

Kimmritz

et al. 2024

Macromol. Rapid Commun.

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Hydrophilicity is one important drawback of bio‐based aerogels. To overcome this issue, a novel approach for the preparation of mesoporous, water repellent aerogels is introduced, which combines synthesis of cross‐linked bio‐based copolymers from methacrylate copolymerizations, followed by solvent exchange and supercritical drying steps. The influence of monomers with different nonpolar ester groups (methyl, vanillin, tetrahydrofurfuryl) on textural properties and water contact angles of the dry products is assessed. Final aerogels show generally high overall porosities (≈96%), low densities (0.07–0.11 g cm−3) as well as fine, mainly mesoporous networks, and specific surface areas in the range of 120–240 m2 g−1. Hereby, choice of the methacrylate ester groups results in differences of the resulting pore‐size distributions. Water repellency tests show stable static water contact angles in the hydrophobic range (≈100°) achieved for the substrate containing the vanillin ester group. On the contrary the other substrates absorb water quickly, which indicates a decisive role of the ester group. The presented approach opens up a new pathway to bio‐based aerogels with intrinsic hydrophobicity. It is suggested that the properties are tailored by the choice of the monomer structure, hence enabling further adaption and optimization of the products.

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“…India has contributed significantly to the emergence of modern science (Chakrabarty et al, 2023) (Price, 2023). India, a leading nation in science, has a rich scholarly tradition of science (Basak et al, 2023), the roots of which traces back to ancient India (Maganga & Taifa, 2023). This country is motherland of great mathematicians and scientists such as Aryabhatta, Pathani Samant, C.V. Raman, Homi J. Bhaba, Dr. A.P.J.…”

Section: Introductionmentioning

confidence: 99%

Reorganizing the Structure of Indian School Science Education with reference to Committees and Commissions

Dash,

Bhoi

2023

Int. J. Multidiscipline. Approach. Res. Sci.

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National Policy on Education reiterated the integration of India’s culture and heritage with scientific thinking and scientific discoveries. Imparting formal education has enormously changed over the years in India with integration of science education in the curriculum and emergence of the idea of digitalization of education. Scientific progress brings about amelioration of individual and social development. For scientific progress to occur, not only the science research centres should be expanded and developed but fundamentally the schools, colleges and universities imparting science education must be strengthened in quality. This article discusses in retrospect, about the referring to the recommendations of various committees and commissions of pre and post independence period, in attempt to provide a comprehensive picture of development of a holistic education system in India .

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Revisiting Indian traditional foods-A critical review of the engineering properties and process operations

Cited by 5 publications

References 90 publications

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Hydrophobic Aerogels from Vinyl Polymers Derived from Radical Polymerization: Proof‐of‐Concept

Reorganizing the Structure of Indian School Science Education with reference to Committees and Commissions

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