Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p≤0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p≤0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p≤0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.

Eggless cakes were developed using composite flour (CF) of wheat, malted finger‐millet, sprouted soy and amaranth and egg‐replacers (banana (T1), chia (T2) and soy milk powder (T3)) and were analyzed for physical, textural, rheological, nutritional and organoleptic properties and compared with egg cakes with refined wheat flour (C1) and CF (C2). T1 cake showed no significant difference for batter physical and textural properties with C1. In rheological studies, no significant difference was found for Casson‐plastic viscosity, flow‐behavior index and consistency‐index among T1 and C1 batter. T1 cake had higher volume (437.1 cm3) as compared to T3 (404.4 cm3) and T2 (359.4 cm3). C2 showed highest protein (g/100 g) (14.3) and fat (27), while T3 and T1 cakes contained significantly higher iron contents. On 9‐point hedonic scale, T1 cake scored significantly higher values among T cakes. Therefore, CF was a good replacement for refined flour and banana was the best egg‐replacer for cake developed. Practical Applications Increasing consumer search for healthier food options has led researchers to look for alternatives of traditional bakery items such as eggs, refined wheat flour, and butter in food products. Refined wheat flour with low gluten, eggs with its unique foaming, emulsifying and heat coagulation properties and butter giving tenderness, moistness and flavor are important ingredients in bakery products especially in cakes and thus difficult to replace by any other source. Therefore, our research on different egg‐replacers and incorporation of composite flour containing whole wheat, sprouted soybean, malted millet and pseudocereals instead of refined wheat flour in cakes may help manufacturers to produce a healthy product with no sacrifice for its taste and appearance. These alternatives deliver same functional role as that of eggs, butter and flour at much lower cost and can be incorporated into the cakes to obtain desirable organoleptic properties.

Effect of roasting temperature and time on the hardness, moisture content and colour of whole-kernel of soybean was studied using response surface method (RSM). Colour of reference soy-butter (RSB) was used to indicate the time and temperature suitable for roasting soybean kernels to prepare soy-butter (SB). Temperature (160°C) and time (90 min) for roasting were identified, soybean kernels were roasted, subsequently made into SB and compared with RSB on the basis of nutrient content, particle size, colour and rheology. SB contained 45 g% protein and 34 g% fat on dry matter basis. There was a significant difference (P < 0.05) between RSB and SB on the basis of L* values, D 3,2 and D 4,3 . Rheology showed that SB samples behaved like a viscoelastic material. The mean apparent viscosity was significantly different (P < 0.0001) between SB (7.18 Pa.s) and RSB (4.72 Pa.s) which may be due to the significant difference in the particle size distribution (PSD). The Herschel-Bulkley model could successfully explain the rheological behaviour of SB.

Purpose Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

The time and temperature of roasting of sprouted soybean was optimized using response surface method. The effect of roasting on sprouted whole kernel of soybean indicated that roasting time and temperature individually, as well as in combination, had a significant effect on hardness of roasted kernels. Sprouted soybean kernels were roasted at optimized temperature (127C) and time (37 min) and subsequently made into soy-butter (SB) and compared with reference soybutter (RSB) on the basis of nutrient content, particle size, color, sensory quality and rheology. SB contained 38 g/100 g protein and 34 g/100 g fat. There was significant difference (P < 0.05) between RSB and SB in L* values. Sprouting improved flavor scores and SB showed higher organoleptic acceptability compared with RSB on a 9-point hedonic scale. Rheology showed that SB behaved like viscoelastic shear thinning material; like Bingham plastic at lower shear rates and Herschel-Bulkley (HB) fluid at higher shear rates. PRACTICAL APPLICATIONSSoybean is an important crop due to its high protein content but soy products are not very popular due to problems of trypsin inhibitor, off-flavors, etc. Sprouting is a process known to improve the nutritional and functional quality while reducing the content of trypsin inhibitors and off-flavors of the bean and consequently of the product. SB, a comparatively new product of soybean, offers all positive attributes of soybeans, sprouting and sensory qualities of vegetable butters. A new process for manufacture of SB has been proposed in this paper. The nutrient quality, particle size and rheology have been studied. The process is simple and does not require any expensive or specialized equipment for commercial manufacture. Quality attributes of the product have been modeled so that effect of any change in process on the quality of product can be predicted or the manufacture process can be modified to achieve certain quality attribute.

No abstract

No abstract

Utilization of the increased biomass of corn (Zea mays L.) after adoption of hybrid cultivars and to avoid problems like residue burning, its textile application can be explored for sustainable agriculture. Extraction of fibre was done by optimizing alkali extraction parameters. The effect of corn stalk fibre loading on the properties of composite material was analyzed. In epoxy resin composite sample, 10 g fibre loading with matrix resulted tensile strength as 4.33 MPa. With the increase in fibre loading in the matrix, material strength of fibre also increased, whereas the differential increase in flexural strength from 10–30 g was seen as 13.23 MPa in epoxy resin composite. The impact strength in epoxy resin composite of 10–20 g fibre loading was 30.92 J/m and 45.67 J/m thickness, respectively whereas at 30 g fibre loading impact strength was maximum i.e. 60.45 J/m thickness. In polyester resin composite, one layered composite sample (10 g fibre’s volume) has 7.74 MPa tensile strength while two layered composite material have 15.09 MPa. Impact strength in three layered corn stalk composite material reinforced with polyester was much higher (60.29 J/m thickness) which is very appreciable for high impact/shock applications. From these results it was concluded that 100% corn stalk 3 layered composite sample have better mechanical properties than the other layered composites and can be used in high strength application if the fibre loading is increased in appropriate amount. It was also concluded that the epoxy resin applied specimens have better strength properties as compared to polyester resin specimen.