A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix

Singh, Rajdeep; Kaur, Sukhpreet; Sachdev, Poonam A

doi:10.1007/s11694-021-00887-w

Cited by 17 publications

(10 citation statements)

References 40 publications

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“…By comparing the two spectra, it is evident that they showed almost similar forms and peaks, implying that they have similar chemical structures. 31 The peaks around 3325 and 2920 cm −1 represented, respectively, the stretching vibration of –OH and –CH groups, while the peak 1642 cm −1 was assigned to the H–O–H bending vibration of water molecules. 32 Furthermore, the peaks that emerged at 1426 and 1334 cm −1 depicted, respectively, the angular twisting of C–H and CH 2 .…”

Section: Resultsmentioning

confidence: 99%

“…Fourier transform infrared spectroscopy analysis FTIR spectroscopy analysis is regarded a valuable tool to evaluate changes in the starch structure at a molecular level (shortrange order), such as starch chain conformation, helicity, crystallinity, and retrogradation phases. 31 This was rst performed to identify the extracted starch's key functional groups and to conrm the structure of the starches. 32 FTIR spectra of the starches also revealed peaks originating primarily from the vibrational modes of the starch components, including amylose and amylopectin molecules.…”

Section: X-ray Diffraction Analysismentioning

confidence: 99%

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Crosslinked starch-coated cellulosic papers as alternative food-packaging materials

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Section: X-ray Diffraction Analysismentioning

confidence: 99%

Crosslinked starch-coated cellulosic papers as alternative food-packaging materials

et al. 2022

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“…Total plate count (TPC), yeast, and mold count of the bhujia samples were carried out on daily basis. Apart from this, samples were also subjected to coliform count and Escherichia coli count (Singh, Kaur, & Sachdev, 2021).…”

Section: Methodsmentioning

confidence: 99%

Nutritional improvement of bhujia by incorporating colored bell peppers

Kaur

Aggarwal

Kaur

et al. 2022

Food Processing Preservation

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The present study aimed at improving phytonutritional profile of traditional snack (bhujia) by incorporating variety bell pepper. The bell peppers were dried at 50°C which resulted in 4.94%–8.16% increase in total phenols whereas, retained approximately 92.49% total carotenoids and 91.36% of the antioxidant activity in terms of DPPH radical scavenging activity. Gram flour at 5.0% (w/w) level of bell pepper powders was optimized for developing bhujia which significantly (p ≤ 0.05) increased bulk density, minerals, phytonutritional profile, and sensory attributes of bhujia. Total phenols of developed bhujia increased by approximately 11% and antioxidant activity was found 3.5 times as compared to control. Fourier‐transform infrared spectroscopy showed the presence of various phytochemicals compounds in the prepared products compared to control. Storage studies (at 25–30°C/50%–87% RH) revealed that the physicochemical parameters remained unaffected except moisture which increased significantly. However, peroxide value and free fatty acids remained well within maximum permissible limits.

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“…The starch content in the prepared formulation, when heated in water, the phosphate groups get ionized, and repulsion between these groups leads to hydration by weakening the bonding within the crystalline domains. This changes the morphological properties that could directly in uence the food product's swelling power and solubility index [25].…”

Section: Functional Properties Of Rtc Formulationsmentioning

confidence: 99%

Development of Ready-to-Cook Functional Food Formulations Based on Cereals and Pulses for Elevated Nutritional, Nutraceutical and Antioxidant Activities

Chaya

Jayarama

et al. 2022

Preprint

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Despite their high nutritional and potential health benefits, cereals and pulses intake has not been increased in the last three decades. Several ready-to-eat (RTE) or ready-to-cook (RTC) formulations were implemented to overcome this and increase their consumption in bakery and snack products. In the present study, we selected five (5) different cereals and pulses, i.e., barley, finger millet, chickpeas, green gram, and horse gram, along with skimmed milk and unripe banana, and arrowroot powder, for the development of functional food formulations. The LC-HRMS/MS confirmed a total of 22 compounds with the MS/MS fragment ions for rutin, quercetin rhamnoside, quercetin-3-xyloside, chlorogenic acid, p-coumarylquinic acid, coumaric acid hexoside, epicatechin, ferulic acid, gallic acid, vanillic acid, protocatechuic acid, and trans-cinnamic acid respectively. A dose-dependent antioxidant potential against TAA, FRAP, DPPH, and ABTS radicals. Hence, the RTC formulations could merit balanced nutritional and nutraceutical needs of the growing malnourished population as sustainable, functional foods.

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A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix

Cited by 17 publications

References 40 publications

Crosslinked starch-coated cellulosic papers as alternative food-packaging materials

Crosslinked starch-coated cellulosic papers as alternative food-packaging materials

Nutritional improvement of bhujia by incorporating colored bell peppers

Development of Ready-to-Cook Functional Food Formulations Based on Cereals and Pulses for Elevated Nutritional, Nutraceutical and Antioxidant Activities

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