The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100% DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity (58.1%-64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3-2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of BFSF along with emulsifier's incorporation was optimum without affecting any sensory parameters and this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively.
Gluten proteins in wheat bring about the viscoelastic properties when water is mixed with the flour to form a dough. Processing of whole‐wheat flour by moist heat reduced the viscoelastic properties in the dough. The baked savory snack prepared from processed whole‐wheat flour simulates the fried snack. Snacks prepared by sheeting, cutting, and baking were evaluated for spread ratio, breaking strength, color, and sensory characteristics. Snack from processed flour had crisp texture (1,300 g force) compared to unprocessed flour snack (2,500 g force) as seen in the lower texture values. Snack prepared by extruding and baking further reduced the texture values (652 g force). There was a marginal difference in color and texture values for snacks prepared either from hydrogenated fat or oil or clarified butter. The formulated wheat‐based snack from either hydrogenated fat or clarified butter was stable up to 3 months at ambient conditions.
Practical applications
Snack products are generally prepared out of refined wheat flour or rice flour and usually have more fat content either by addition of fat or by deep fat frying. Whole‐wheat flour has higher protein and fiber content compared to refined wheat flour or rice flour. Baked snack from processed whole‐wheat flour helps the product to attain the desired snack characteristics with limited addition of fat to the formulation.
Hypergravity—an evolutionarily novel environment has been exploited to comprehend the response of living organisms including plants in the context of extra-terrestrial applications. Recently, researchers have shown that hypergravity induces desired phenotypic variability in seedlings. In the present study, we tested the utility of hypergravity as a novel tool in inducing reliable phenotype/s for potential terrestrial crop improvement applications. To investigate, bread wheat seeds (UAS-375 genotype) were subjected to hypergravity treatment (10×g for 12, and 24 h), and evaluated for seedling vigor and plant growth parameters in both laboratory and greenhouse conditions. It was also attempted to elucidate the associated biochemical and hormonal changes at different stages of vegetative growth. Resultant data revealed that hypergravity treatment (10×g for 12 h) significantly enhanced root length, root volume, and root biomass in response to hypergravity. The robust seedling growth phenotype may be attributed to increased alpha-amylase and TDH enzyme activities observed in seeds treated with hypergravity. Elevated total chlorophyll content and Rubisco (55 kDa) protein expression across different stages of vegetative growth in response to hypergravity may impart physiological benefits to wheat growth. Further, hypergravity elicited robust endogenous phytohormones dynamics in root signifying altered phenotype/s. Collectively, this study for the first time describes the utility of hypergravity as a novel tool in inducing reliable root phenotype that could be potentially exploited for improving wheat varieties for better water usage management.
Nanoparticles provide a promising and alternative platform of eco-friendly technologies that encompasses better cost-resilient remedies against one of the most economically harnessing insect pests of cotton. The main goal of this research was to provide a better management strategy through biologically synthesizing (sunlight exposure method) green nanoparticles from leaf extracts of Azadirachta indica and Pongamia pinnata and proving their bioefficacy on H. armigera (2nd instar). Characterization of bio-synthesized silver nanoparticles was carried out using UV-Visible spectroscopy for confirming the formation of nanoparticles, a Particle Size Analyzer (PSA) for determining the size/distribution of particles, and a Scanning Electron Microscope (SEM) for analyzing the surface topology of nanoparticles. The results obtained from PSA analysis showed that A. indica and P. pinnata-based silver nanoparticles had an average diameter of 61.70 nm and 68.80, respectively. Topographical images obtained from SEM proved that most of the green synthesized silver nanoparticles were spherical in shape. A. indica-based silver nanoparticles were found to be comparatively more efficient and have higher insecticidal activity compared to P. pinnata-based nanoparticles. A. indica-based AgNPs recorded larval mortality of 60.00 to 93.33 percent at the concentrations of 500 to 2000 ppm, followed by P. pinnata-based nanoparticles, with 60.00 to 90.00 percent larval mortality. Shelf-life studies revealed that A. indica-based AgNPs had the maximum negative zeta potential of −58.96 mV and could be stored for three months without losing bioefficacy and up to six months with negligible reduction in bioefficacy. Symptoms caused by silver nanoparticles were leakage of body fluids, sluggishness, inactiveness, brittleness, etc.
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