Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta

Thakur, Abhishek; Vaidya, Devina; Kumar, Satish; Kaushal, Manisha; Chauhan, N. P. S.

doi:10.1111/jfpp.16271

Cited by 3 publications

(1 citation statement)

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“…(Mao and Hua, 2012). Similar flaky structure of protein concentrate was also reported for groundnut protein isolate (Kaptso et al, 2015) and apricot protein isolates (Thakur et al, 2019). The different microstructure of OMF, MMF, OPC and MPC may contribute to the overall physiochemical and functional properties of mushroom protein.…”

Section: Least Gelation Concentration (Lgc)supporting

confidence: 70%

Functional and Microstructural Properties of Pleurotus Florida and Calocybe Indica Flour and Protein Concentrate

2022

THE JAPS

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Pleurotus florida(Oyster mushroom) and Calocybe indica (Milky Mushroom) are edible mushrooms commercially cultivated in India next to button mushroom has significant nutritional values and functional protein concentrates (PCs)and this can be obtained from nutrient dense powdered mushroom. Proximate composition and functional properties of flours and PCs derived from P.florida and C.indica were evaluated in this study. Fruiting bodies of mushroom were dried at 60-65°C in a cabinet drier and ground to produce flour.PCs were recovered from mushroom flours through isoelectric precipitation. Oyster mushroom (OM) and Milky Mushroom (MM) flour had protein content as 27.81% and 22.2% respectively. The protein content in the mushrooms increased to two-fold in PCs ie.from 27.81 to 50.47% in OM and 22.2 to 48.23% in MM.Flours were brighter contributing higher L* value than their corresponding concentrates, mainly due to pale yellow colour of mushroom flours and brownish colour of PCs.PCs presented significantly (p<0.05) higher Water Absorption Capacity, foaming capacity and emulsion capacity with lower bulk density and oil absorption capacity than their corresponding flours. Flours and protein concentrate had minimum gelation concentration of 6 and 8% for OM and MM respectively. The above results indicate that the flour and protein concentrates from P.florida and C.indica have remarkable functional properties, valuable in food industry with improved textural properties.

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Section: Least Gelation Concentration (Lgc)supporting

confidence: 70%

Functional and Microstructural Properties of Pleurotus Florida and Calocybe Indica Flour and Protein Concentrate

2022

THE JAPS

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Effect of Slice Thickness and Pretreatments on the Quality of Dried Apple Slices (Golden Delicious)

Thakur,

Sharma,

Vaidya

et al. 2024

Journal of Food Biochemistry

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Apple is a perishable fruit due to its higher moisture content, which leads to spoilage and also reduces its shelf life. To improve the storage stability of apples, drying is the most effective and oldest method as it leads to the reduction of water activity. In the present study, dried apple slices were developed from “Golden Delicious” apples. The suggested methodology involves the use of dried apple slices with skin and a thickness of 4.5 mm, pretreated with 1% salt solution for 15 min. The drying process takes place at a temperature of 50°C for 3 h, followed by a temperature of 90°C for 2 h. The water activity of salt‐ and KMS‐pretreated dried apple slices was 0.422 ± 0.00 and 0.438 ± 0.01, respectively, whereas a higher value 0.473 ± 0.01 of water activity was observed in untreated dried apple slices, demonstrating better stability. Also, compared to the control sample, the pretreated slices showed 13% lesser shrinkage due to drying, thereby retaining its shape. The total phenolic content was the lowest in the control sample (101.52 ± 0.37 mg GAE/100 g), while a significant increase was observed in KMS‐pretreated (115.44 ± 4.08 mg/100 g) and salt‐pretreated (131.55 ± 0.58 mg/100 g) dried apple slices. Moreover, antioxidant activity also was higher in salt‐pretreated dried apple slices. Texture profile analysis revealed that the developed apple slices had better crispiness than nonpretreated ones. Thus, pretreatment before drying is of great significance to improve the appearance and quality of products.

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Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta

Hayıt

Acun

Gül

2023

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Çölyak hastalığının tek tedavi yöntemi diyetten gluten içeren gıdaların çıkarılmasıdır. Ancak ekmek, makarna vb gıdalarda glutenin ürünlerin teknolojik özelliklerini olumsuz etkilemektedir. Çalışma; piyasada satışta olan glutensiz makarnaların bazı kalite özelliklerini belirlemek ve glutenli makarnalar ile aralarında farklılıklar olup olmadığını tespit etmek amacıyla yapılmıştır. Piyasada farklı üretici firmalar tarafından satışa sunulan 6 adet glutensiz ve 1 adet glutenli (kontrol) makarna numunesi materyal olarak kullanılmıştır. Glutensiz makarna numuneleri gluten içeren eşdeğer makarna örneklerine kıyasla bazı fiziksel, kimyasal, tekstürel ve duyusal özellikler açısından değerlendirilmiştir. İncelenen glutensiz makarna örneklerinde nem %8.73 – 11.82, kül %0.30-0.76, toplam fenolik madde %5.50-10.17, toplam antioksidan miktarı ise %1.45-3.14 aralığında tespit edilmiştir. Suya geçen madde miktarları kuru maddede %6.85 ile %24.04 arasında, su absorbsiyon değerleri %231.68 ile %282,63, hacim artışı %64.51 ile %77.49, ağırlık artışı %115.52-241.64, pişme süreleri 4.49 ile 10.15 dakika, şişme derecesi %2.07-3.45 arasında belirlenmiştir. Duyusal değerlendirmede tat 2.1-3.71, genel beğenilirlik 2.00-3.71, satın alına bilirlik 1.29-2.57 aralığında puanlar almıştır. Tekstürel özellikler incelendiğinde kuru makarna örneklerinde sertlik 182.23-403.74 g aralığında, kırılganlık değerinin ise 25.61 -31.80 mm aralığında olduğu belirlenmiştir. Pişmiş makarna örneklerinde sertlik 1891-3172 g; yapışkanlık ise -16.06—21.37 g.sec olarak tespit edilmiştir. Glutensiz makarna örneklerinde suya geçen madde miktarı kontrol örneğine göre yüksek olduğu belirlenmiştir. Glutensiz makarnaların duyusal değerlendirilmesinde tüm duyusal parametrelerde kontrol gruba göre düşük olduğu tespit edilmiştir. Çalışmada, ticari olarak satılan glutensiz makarnaların mineral madde, antioksidan ve fenolik maddelerce zengin glutensiz ürünlerle takviye edilerek, tüketici beğenilirliğini de göz önünde tutup yeni formülasyonların geliştirilmesine ihtiyaç olduğu sonucuna varılmıştır

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Standardization and characterization of Himalayan wild apricot (geographical indicator) kernel press cake protein isolate and utilization for manufacture of gluten‐free pasta

Cited by 3 publications

References 35 publications

Functional and Microstructural Properties of Pleurotus Florida and Calocybe Indica Flour and Protein Concentrate

Functional and Microstructural Properties of Pleurotus Florida and Calocybe Indica Flour and Protein Concentrate

Effect of Slice Thickness and Pretreatments on the Quality of Dried Apple Slices (Golden Delicious)

Determination of Some Physical, Chemical and Textural Quality of Commercially Available Gluten-Free Pasta

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