Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food

Rasane, Prasad; Jha, Alok; Kumar, Arvind; Sharma, Nitya

doi:10.1007/s13197-014-1375-x

Cited by 32 publications

(45 citation statements)

References 26 publications

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“…Recently, Rasane et al (2014) developed a cereal baby food with low content of phytic acid. Phytic acids are antinutrient compounds present in several cereals that can bind minerals, making them unavailable for absorption in the human body.…”

Section: Baby Foodsmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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Section: Baby Foodsmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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“…Such processing techniques also reduce the high bulk of complementary food by reducing the viscosity (Rasane et al, 2015). Sorghum is excellent source of protein, minerals, fibre and phytochemicals (Dykes and Rooney, 2007).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

Kumari¹,

Sindhu²,

Singh³

2017

Int.J.Curr.Microbiol.App.Sci

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“…The nutricereal based fermented baby food was manufactured using the method optimized by Rasane et al (2013), germinated pearl millet (P. glaucum), oat (A. sativa) and sorghum (S. bicolor) flour, blended into a ratio of 40 % pearl millet: 50 % oat: 10 % sorghum fermented with Lactobacillus plantarum (NCDC 20), obtained from National Dairy Research Institute (NDRI), Karnal, India. The fermented slurry was dried using tray and vacuum drying techniques and then ground to fine powder.…”

Section: Sample Preparationmentioning

confidence: 99%

Predictive modelling for shelf life determination of nutricereal based fermented baby food

2014

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A shelf life model based on storage temperatures was developed for a nutricereal based fermented baby food formulation. The formulated baby food samples were packaged and stored at 10, 25, 37 and 45°C for a test storage period of 180 days. A shelf life study was conducted using consumer and semi-trained panels, along with chemical analysis (moisture and acidity). The chemical parameters (moisture and titratable acidity) were found inadequate in determining the shelf life of the formulated product. Weibull hazard analysis was used to determine the shelf life of the product based on sensory evaluation. Considering 25 and 50 % rejection probability, the shelf life of the baby food formulation was predicted to be 98 and 322 days, 84 and 271 days, 71 and 221 days and 58 and 171 days for the samples stored at 10, 25, 37 and 45°C, respectively. A shelf life equation was proposed using the rejection times obtained from the consumer study. Finally, the formulated baby food samples were subjected to microbial analysis for the predicted shelf life period and were found microbiologically safe for consumption during the storage period of 360 days.

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Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food

Cited by 32 publications

References 26 publications

Whey-derived valuable products obtained by microbial fermentation

Whey-derived valuable products obtained by microbial fermentation

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

Predictive modelling for shelf life determination of nutricereal based fermented baby food

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