Utilization of Industrial Waste for the Production of Bio-Preservative from Bacillus licheniformis Me1 and Its Application in Milk and Milk-Based Food Products.

The bio-preservative efficacy of a partially purified antibacterial peptide (ppABP) produced by Bacillus licheniformis Me1 in an economical medium developed using agro-industry waste was evaluated by direct application in milk and milk-based food products. The addition of ppABP in milk samples stored at 4 ± 2 °C and 28 ± 2 °C resulted in the growth inhibition of pathogens Listeria monocytogenes Scott A, Micrococcus luteus ATCC 9341, and Staphylococcus aureus FRI 722. The shelf life of milk samples with added ppABP increased to 4 days at 28 ± 2 °C, whereas curdling and off-odor were noticed in samples without ppABP. Furthermore, the milk samples with ppABP were sensorily acceptable. Antilisterial effect was also observed in cheese and paneer samples treated with ppABP. These results clearly indicate that the ppABP of B. licheniformis Me1 can be utilized as a bio-preservative to control the growth of spoilage and pathogenic bacteria, thereby reducing the risk of food-borne diseases.

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato.

The present study was focused on the development of nutritionally enriched ketchup (Nutri-ketchup) from acerola and tomato and evaluation of the effect of blending and processing on physicochemical characteristics, phytonutrients retention, antioxidant activity and sensorial quality. Acerola and tomato pulps blended in various ratios viz. 100:0, 75:25, 50:50, 25:75 and 0:100 were used for the preparation of five formulations of ketchup and compared with commercially available tomato ketchup. The retention of phytonutrients varied among formulations viz. ascorbic acid- ~18-29 %, anthocyanins- ~17-25 %, phenolics- ~11-70 %, flavonoids- ~24-42 %, lycopene- ~24-33 % and carotenoids- ~23-34 %. Antioxidant capacity of 80 % methanol extract and ascorbic acid fraction of the formulations evaluated using DPPH and ABTS assays showed higher activity than the commercial sample. Ketchup prepared from acerola and tomato blend of 75:25 showed the best overall quality, while all the other formulations were also sensorily acceptable.

Extraction and evaluation of functional properties of groundnut protein concentrate.

The effect of membrane processing on the functional properties, structural changes, subunit profile and sensory attributes of the groundnut protein concentrate was investigated. Results indicated an increase in the nitrogen solubility and foaming capacity of the protein concentrate over all pH ranges (2-10) compared to acid precipitated protein isolate. Protein concentrate showed higher emulsion stability index compared to control flour and protein isolate. Surface hydrophobicity studies showed that protein concentrate is less hydrophobic (~29 units) compared to acid precipitated protein isolate (~34 units). SDS-PAGE profile of the samples showed similarity in the subunit pattern of groundnut protein concentrate and groundnut flour. Sensory analysis suggested membrane filtration could reduce the groundnut-like nutty and beany notes of the concentrate. Thus, membrane technology could give a protein concentrate with improved functionality and sensory characteristics which will have potential application in the development of food product formulations.

Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development.

Basella rubra L. (Basellaceae) commonly known as Malabar spinach is a leafy vegetable which accumulates pigments in its fruits. To find out the feasibility of utilizing pigment rich extracts of its fruit as natural food colourant, fruits at different stages were analysed for pigment profiling, carbohydrate content, physical dimensions and weight. Total betalains content increased rapidly from early (green) through intermediate (half-done red-violet) to matured stage (red-violet). Maximum pigment content was observed in ripened fruits (143.76 mg/100 g fresh weight). The major betalain pigment characterized was gomphrenin I in ripened fruits (26.06 mg), followed by intermediate fruits (2.15 mg) and least in early fruits (0.23 mg) in 100 g of fresh deseeded fruits. Total carbohydrates content and the chroma values (redness) were also increased during ontogeny of B. rubra fruits. The textural characters of developing fruits showed the smoothness of green fruits with lower rupture force (0.16 N/s) than ripe ones (0.38 N/s). The pigment-rich fruit extract was used as natural colourant in ice-cream, to evaluate its effect on physicochemical properties and acceptability of the product. After six months of storage at -20 °C, 86.63 % colour was retained in ice-cream. The ice-cream had good overall sensorial quality and was liked by consumers indicating that addition of B. rubra fruit extract did not alter the sensory quality of the product. The colour values also indicate that there was no significant decrease of this pigment-rich extracts of fruits for its incorporation in food products.

Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties.

UNLABELLED: The focus of this study was to coculture probiotic Bacillus spp. with dairy starter cultures namely, Streptococcus thermophilus and Lactobacillus bulgaricus for enhanced nutritional properties of soy-curd. Subsequently, rheological, sensory, and antioxidant properties of soy-curd along with mineral as well as fatty acid composition were analyzed. Data revealed an increase in the cell viability of probiotic Bacillus spp. on coculturing rather than as mono-culture. Proximate analysis showed higher nutritional value along with increased trace elements. UFA/SFA ratio, rheology, and sensory properties of probiotic soy-curd were in the acceptable range. Probiotic soy-curd showed higher antioxidant activity as measured by the ability to scavenge free radicals. No significant difference in the overall quality within the probiotic products was observed. However, B. flexus MCC2427 cocultured product displayed slightly better attributes than other samples. In general, the results suggest that soy-curd can be a suitable carrier for probiotic Bacillus spp. and the enhanced nutritional and antioxidant properties could be of additional advantage to combat malnutrition problem. PRACTICAL APPLICATION: In order to supply consumers with intriguing probiotic products for improving health benefits, several criteria including technological and functional properties should be considered as a quality control measures. Further, a meaningful level of probiotics has to be viable to exhibit beneficial effect. Hence, present work has been carried out to improve the quality of soy-curd by supplementation of probiotic Bacillus spp. These Bacillus spp. are well characterized native probiotic cultures with potential functional attributes including antimicrobial, antioxidant, anticholesterol activity (Shobharani and Halami 2014). Hence, the application of these cultures will encourage for development of food product with wider health benefits.

Development of low calorie snack food based on intense sweeteners.

Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product.

Fresh leaves of M. oleifera plants were analysed for nutritionally important phytoconstituents and feasible commercially used dehydration method were evaluated to preserve these in dehydrated leaves. Trans-lutein, trans-ß-carotene and trans-zeaxanthin were found as the major carotenoids in fresh leaves, accounting for 36.9, 18.2 and 5.5 mg/100 g FW, respectively. Similarly, high amounts of ascorbic acid, α-tocopherol and total phenolic content (271.0, 36.9 and 512.0 mg/100 g FW), respectively were recorded in leaves. α-tocopherol was the most stable vitamin under all drying conditions (86.4 % retention during oven drying), compare to other studied phytoconstituents. Cabinet tray drying was found as efficient as lyophilisation to retain maximum content of total carotenoids (60.1 %), trans-ß-carotene (90.1 %), 13-cis-lutein (93.2 %), and DPPH activity, however, lutein (51.3 %) and ascorbic acid (97.8 %) was best preserved by lyophilisation. During dehydration, significant trans to cis isomerization of ß-carotene and lutein was also recorded. A ready to eat (RTE) chutney powder (adjunct) was developed from dehydrated leaves. The product was evaluated using Quantitative Descriptive Analysis and was accepted with a high overall quality score. The present investigation explores the nutritional potential of M. oleifera leaves and suitable methods of drying that could be useful for processed food formulation.

Modified method for preparation of Halubai-an Indian traditional sweet.

Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further with the addition of jaggery water, stirring constantly with intermittent addition of ghee. This process involves many unit operations, which are energy and time consuming. Hence a modified method was developed which is energy efficient and time saving without compromising the quality of the product. One fine fraction (200 mesh, BS) of cereal/millet flours were used in modified method instead of whole cereals. Sensory and instrumental analysis of the samples showed that quality of Halubai prepared using modified method was comparable to that of samples from conventional method. Correlation studies on sensory data of Halubai showed positive relation for the set (r = 0.94) and smoothness (r = 0.84); and negative relation for stickiness (r = -0.94) with the overall quality. Modified method of Halubai preparation which was simple and energy efficient, resulted in products with good sensory quality.

Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology.

Enterococcus faecium MTCC 5695 possessing potential probiotic properties as well as enterocin producing ability was used as starter culture. Effect of time (12-24 h) and inoculum level (3-7 % v/v) on cell growth, bacteriocin production, antioxidant property, titrable acidity and pH of curd was studied by response surface methodology (RSM). The optimized conditions were 26.48 h and 2.17%v/v inoculum and the second order model validated. Co cultivation studies revealed that the formulated product had the ability to prevent growth of foodborne pathogens that affect keeping quality of the product during storage. The results indicated that application of E. faecium MTCC 5695 along with usage of optimized conditions attributed to the formation of highly consistent well set curd with bioactive and bioprotective properties. Formulated curd with potential probiotic attributes can be used as therapeutic agent for the treatment of foodborne diseases like Traveler's diarrhea and gastroenteritis which thereby help in improvement of bowel health.

Storage study and quality evaluation of coconut protein powder.

Coconut skim milk and insoluble protein are 2 major byproducts in the production of virgin coconut oil. Coconut skim milk was homogenized along with insoluble protein and spray dried to obtain a value-added product, namely, coconut protein powder (CPP). This study deals with the storage study of CPP under different conditions (refrigerated [control], ambient and accelerated). CPP samples were withdrawn periodically at designated intervals of 15 d for accelerated and control, and 30 d for ambient condition. CPP stored at different conditions exhibited marginal moisture uptake (by 0.74 % w/w for control, 0.76 % w/w for ambient, and 1.26 % w/w for accelerated condition) and as a result, had very little effect on the functional properties of the powder. Withdrawn CPP was tested for sensory quality aspects and subjected to instrumental analysis as well. Withdrawn CPP was incorporated as a milk substitute in dessert (Kheer). Quantitative descriptive analysis of the powder and product (Kheer) showed no significant difference in attributes of CPP during the storage period of 2 mo. Electronic nose analysis revealed that CPP samples were not much different with respect to aroma pattern matching, respectively.

Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies.

Multigrain halwa mixes (four types) were prepared from cereals, millets, legumes, nuts and condiments. These mixes had around 4% initial moisture content (IMC), during storage studies they had 23 to 32% as equilibrium relative humidity (ERH); 5 to 8% as the critical moisture content (CMC) and critical relative humidity (CRH) for these mixes were ~ 60%. Packaging material for storing these mixes was 75 µm thickness LDPE pouches. Under accelerated storage, these mixes picked up moisture up to 9% and at ambient up to 6.4%. Free fatty acids ~18% was developed under accelerated condition for 90 days; under ambient condition ~14% for 180 days. Ragi based spicy halwa mix could develop FFA up to 120%, which was due to the presence of tricarboxylic acid as one of the ingredient in this particular mix. Halwa mixes can be stored for 75 days under accelerated and 180 days under ambient conditions. Halwa prepared from these mixes had 26 to 31% moisture; protein, fat, carbohydrates and ash content were 5.7 to 6.3%, 7.9 to 8.7%, 54 to 58%, 1.6 to 3.3%, respectively. Energy derived from these ranged from 1,318 to 1,380 kJ/100 g. Ragi based spicy multigrain halwa was harder and chewy in texture; while wheat based multigrain halwa was softer. Dark brown colour persisted for Ragi based spicy multi grain halwa because of the inherent colour of the finger millet, ghee aroma and sweetness was insignificant for all the 4 types of halwa.

Sensory acceptability of iron-fortified millet products.

Fortification of millet flours with iron might be beneficial in combating iron deficiency. In this investigation, two products prepared from finger millet and sorghum flours fortified with iron and ethylene diamine tetraacetic acid and stored for up to 60 days were evaluated for sensory quality attributes using quantitative descriptive analysis, and their texture was measured using a texture analyzer. Fortification did not cause any significant change in the hardness of dumpling or the shearing effect of the roti prepared from either of the millet flours. There was no significant effect of the fortificant on the texture and aroma of the products prepared from the fortified flours up to a period of 60 days. However, a discoloration was perceived in the dumplings prepared from the same flours. The overall quality of the roti prepared was acceptable to the sensory panelists. Finger millet and sorghum flours seem to be suitable as vehicles for fortification with iron.