The biceps femoris muscles of 12-month-old Osmanabadi goat in prerigor state were chilled for 24 h at 4 Ϯ 1C and then cut into 3 ¥ 3 cm chunks; these were randomly divided into five groups and marinated in ginger rhizome extract (GRE) at 1, 3, 5, and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at a refrigerated condition of 4 Ϯ 1C for 1, 3, 5 and 7 days. The physicochemical characteristics of the marinated raw chevon, and the cooking, textural and sensory quality characteristics of patties were studied. The marination of chevon and storage at 4 Ϯ 1C resulted in increase in moisture and thus water-holding capacity. The myofibrillar and sarcoplasmic proteins were degraded at all levels of marination to a significant (P < 0.05) extent. The collagen solubility was significantly (P < 0.05) increased, as was tenderness. The cooking characteristics were found significantly (P < 0.05) improved. The GRE-treated chevon patties received a higher score for color, tenderness, flavor, juiciness, springiness and overall acceptability. The study revealed that GRE can be used as a potential source of additive in ground, comminuted chevon products because of its antioxidant, proteolytic and antimicrobial properties, and may be used as an effective alternative to many other plant enzymes. PRACTICAL APPLICATIONSThis study investigates which level of marination with ginger rhizome extract (GRE) along with 600 ppm of ascorbic acid, 2% sodium chloride and 1 Corresponding 349 0.5% sodium tripolyphosphate is best to improve physicochemical characteristics, cooking, textural and sensory qualities of patties made from the biceps femoris muscles of 12-month-old Osmanabadi goat chevon packed and stored at 4 Ϯ 1C at different levels. This study also includes useful information for solubility of proteins and water-holding capacity and instructional presentation to benefit the people who eat the chevon regularly as a staple diet. This research is important for food industry, food service and research dieticians who can use GRE as a potential source of additives for its antioxidant, proteolytic and antimicrobial properties.

Foxtail millet grains were soaked in distilled water (1:5, w/v) for 12 h at room temperature, dehulled; dehulled and soaked; and dehulled, soaked and cooked in distilled water (1:3, w/v), and the effects of removal of polyphenols and phytate on the in vitro protein digestibility (IVPD) and availability of iron and zinc were measured. The results showed that polyphenols and phytate were decreased significantly up to 50.92 and 49.89%, respectively. The IVPD, however, increased up to 38.71%. The iron and zinc contents decreased up to 18.79 and 18.61%, respectively, but the ionizable iron and zinc were increased up to 55.45 and 80.18%, respectively. This indicated the suitability of simple processing techniques for improvement of availability of nutrients from foxtail millet.

Acidified and cultured whey were used as coagulants in the manufacture of paneer at coagulation temperatures of 80 and 90°C. The yield and recovery of fat, total solids and the sensory and textural qualities were studied. It was observed that the yield of paneer decreased with increase in coagulation temperature from 80 to 90°C, and the use of acidified and cultured whey further increased the yield of paneer. The percentage recovery of fat and total solids was not greatly influenced by coagulation temperature. However, recovery of these was optimum in paneer made using cultured whey of Lactobacillus acidophilus and acidified whey at 1%. The Streptococcus lactis‐cultured whey yielded lowest fat and total solids. No significant differences (P > 0.05) were observed in all the sensory attributes of paneer made at 80°C using cultured or acidified whey. At 90°C, the sensory score for body and texture differed significantly (P < 0.05). The use of cultured whey with S. lactis resulted in paneer with a soft and loose body and open texture, and was not found suitable for paneer‐making.

Trials were conducted to standardise the buffalo milk chhana spread by using whey and buttermilk. The milk was standardised to 4% fat and 9% milk solids‐not‐fat and chhana was prepared. The chhana was blended with different quantities of water (0%, 10%, 20%, 30% and 40%) at varying blending temperatures (65, 70, 75, 80 and 85°C) and blending times (2, 3 and 4 min). The chhana spread was prepared by using different levels of oil (0%, 5%, 7.5%, 10% and 12.5%), cream containing 40% fat (0%, 10%, 20%, 30% and 40%) and salt (0%, 0.5%, 0.75%, 1.0%, 1.25% and 1.5%). It was observed that chhana spread prepared by using 20% water, 80°C blending temperatures and 3 min and 0.75% salt scored maximum for body and texture, spreadability and overall acceptability. This chhana spread was further incorporated with buttermilk or whey either alone each at 20% or in combination each at 10% by substitution of water. Incorporation of buttermilk or whey significantly (P < 0.05) improved the chemical and sensory quality of chhana spread and had better texture.

Efforts have been made to isolate and purify β‐glucans from barley (variety Rekha). The seeds were roller‐milled in a Brabender experimental mill to bran, flour and meal. All fractions exhibited similar milling performance on the basis of fraction yield and composition. Bran was found rich in ash, protein, fat, β‐glucans and soluble and insoluble fiber, but was poor in starch content. The amount for all components is small in the flour fraction compared to whole meal fraction, but it was not significant. By using three solvents ([1] distilled water adjusted to pH 10.0 with 20% Na2CO3; [2] distilled water adjusted to pH 7.0; and [3] 4% NaOH solution) The β‐glucans yield was observed to be 61, 72 and 83% in solvent 1, 2 and 3, respectively. The barley bran was darker in color than flour and meal. The ratio of β‐ (1–4) and β‐ (1–3) linkage was 71:29. On hydrolysis of β‐glucans, glucose monomers accounted for more than 97% of the recovered sugars. The data on permethylated analysis of oligosaccharides of β‐glucans confirmed that major structural features were (1–4) β‐linked cellotrisoly and cellotetraosyl units. PRACTICAL APPLICATIONS In barley, 70% of the endosperm walls consist of β‐glucans, and the reminder are mainly arabinoxylans, glucomannans, cellulose, protein and phenolic constituents. Great variability among barley cultivars exists in cell wall thickness, total amount and degree of solubility of β‐glucans. Hulled barley grown in India ranged from 3.0 to 6.9% β‐glucans with about half the total amount being soluble. It was of commercial interest to isolate, purify and characterize β‐glucans from Indian hulled barley cultivar Rekha, which could be a good source of soluble dietary fiber. Consumers today are concerned with health‐promoting foods and this trend is growing. The food industry is searching for alternative economical sources of soluble fiber. Barley offers a viable choice.