Mushroom is a nutritious and palatable food with various health attributes. The mushroom powder is a rich source of vegetable protein. In the present study, efforts were made to optimize the process for making 'sev', a traditional Indian extruded snack, with the incorporation of mushroom powder (Agaricus bisporus) to the Bengal gram (Cicer arietinum L.) flour ('besan'). Response surface methodology with central composite rotary design was used to determine the optimum level of various ingredients for 'sev' which was then analyzed for various physicochemical and sensory characteristics. Storage studies of mushroom 'sev' (with and without rice starch/mashed potato) were done at 37 ± 1°C. The product containing rice starch was found to be highly acceptable over that with mashed potato. The optimized mushroom 'sev' contains 7.93% mushroom powder, 8.91% rice flour, 75.95% Bengal gram flour and 7.2% other ingredients with high scores for different sensory attributes viz., colour (8.4), appearance (8.3), flavour (8.3), texture (8.5) and overall acceptability (8.4). The mushroom powder based 'sev' had 2.79% higher protein content than the control sample (without mushroom powder) with a storage life of at least 7 days at 37 ± 1°C.
Graminaceous plants secrete hydroxylated phytosiderophores encoded by the genes iron-deficiency-specific clone 2 () and iron-deficiency-specific clone 3 (). An effort was made to identify a putative ortholog of gene in hexaploid wheat. The protein structure of TaIDS3 was modeled using homology modeling and structural behavior of modeled structure was analyzed at 20 ns. The simulation trajectory using molecular dynamics simulation suggested the model to be stable with no large fluctuations in residues and local domain level RMSF values (< 2.4 Å). In addition, the ProFunc results also predict the functional similarity between the proteins of HvIDS3 and its wheat ortholog (TaIDS3). The gene was assigned to the telomeric region of chromosome arm 7AS which supports the results obtained through bioinformatics analysis. The relative expression analysis of indicated that the detectable expression of is induced after 5th day of Fe starvation and increases gradually up to 15th day, and thereafter, it decreases until 35th day of Fe-starvation. This reflects that Fe deficiency directly regulates the induction of in the roots of hexaploid wheat. The identification of like gene in wheat has opened up new opportunities to enhance the nutrient quality in wheat through biofortification program.
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