Recent trends in ready to eat/cook food products: A review

Temgire, Sushant; Borah, Anjan; Kumthekar, Sandip; Idate, Aniket

doi:10.22271/tpi.2021.v10.i5c.6207

Cited by 10 publications

(5 citation statements)

References 33 publications

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“…Shear stress may be involved in reducing the microbial load during the extrusion process, which predicts that mechanical forces may cause cell rupture. Most of the pathogenic organisms in food can be inactivated by extrusion if the process conditions are previously optimized (Temgire et al, 2021).…”

Section: Microbiological Stability Of Chia Floursmentioning

confidence: 99%

CHIA SEED GERMINATION AND EXTRUSION TO INCREASE NUTRITIONAL VALUE, PHENOLIC COMPOUNDS, GABA, ANTIOXIDANT ACTIVITY, AND in vitro ANTIHYPERTENSIVE POTENTIAL

Madrigales-Reátiga,

Castro-Montoya,

Reyes-Moreno

et al. 2024

agro

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A functional ingredient derived from extruded, germinated chia seeds would be an excellent substitute to improve the nutritional and nutraceutical quality of widely consumed foods in Mexico. The aim of this study was to create a functional ingredient with outstanding nutritional and nutraceutical value and microbiological safety by processing chia seeds using a combined germination and extrusion process under optimal conditions. The implementation of optimized germination and extrusion techniques was hypothesized to boost the nutritional value, phenolic compounds, γ-aminobutyric acid (GABA), antioxidant activity, in vitro antihypertensive potential, and microbiological stability of the functional flour obtained from chia seeds. Germinated chia flour (GCF) was produced under optimized germination conditions (21 °C for 157 h). To determine the optimal conditions for GCF extrusion, the response surface methodology was used. A central composite rotatable design was applied with two factors [extrusion temperature (ET, 50–160 °C) and screw velocity (SV, 50–240 rpm)] and five levels. Total phenolic compounds (TPC), antioxidant activity (AoxA), and in vitro protein digestibility (IVPD) were selected as response variables. The best combination of extrusion process variables to produce extruded germinated chia flour (EGCF) with maximum TPC, AoxA, and IVPD values was ET = 147 °C and SV = 170 rpm. EGCF had higher protein content (88 %), total dietary fiber (13 %), phenolic compounds (57 %), GABA (933 %), and antioxidant activity (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 110 %; 2,2-diphenyl-1-picrylhydrazyl (DPPH), 114 %) than raw chia flour (RCF). Regarding in vitro antihypertensive potential, germinated-extruded chia flour presented the best IC50 value. The main findings of this research show that extrusion processing applied in combination with germination is a promising strategy for increasing the nutritional value, bioactive compound content, antioxidant and antihypertensive potential, and microbiological stability of functional flours obtained from pseudocereal seeds.

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Section: Microbiological Stability Of Chia Floursmentioning

confidence: 99%

CHIA SEED GERMINATION AND EXTRUSION TO INCREASE NUTRITIONAL VALUE, PHENOLIC COMPOUNDS, GABA, ANTIOXIDANT ACTIVITY, AND in vitro ANTIHYPERTENSIVE POTENTIAL

Madrigales-Reátiga,

Castro-Montoya,

Reyes-Moreno

et al. 2024

agro

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“…10 RTE foods include items like frozen snacks and bakery products. 11 RTE foods, such as ready-to-eat cereal, are known for their nutritional adequacy and are particularly beneficial for children and adolescents. Studies show that consuming RTE cereal is associated with better nutrient intake.…”

Section: Ready To Eat Foodmentioning

confidence: 99%

Ready to Eat Food: A Reason for Enhancement in Multidrug Resistance in Humans

Negi,

Sharma

2024

Adv Pharm Bull

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The increasing trend of consuming ready-to-eat (RTE) food has become a global phenomenon, and this has raised concerns about the potential negative impacts on human health. Recent studies have shown a correlation between the consumption of RTE foods and the expansion of multidrug resistance (MDR) in humans. MDR is a significant challenge in the effective theory of infectious diseases, as it limits the effectiveness of antibiotics and other drugs used in therapy. Consumption of RTE food contribute to the development of MDR in humans. Additionally, there are potential risks of consuming RTE food contaminated with antibiotic-resistant bacteria, which can cause severe health consequences. The article highlights the need for awareness campaigns on the potential hazard related to the ingestion of RTE food and the importance of responsible and safe food production practices. It also recommends the need for regulatory bodies to establish strict guidelines for the production and distribution of RTE food to ensure that they are free from harmful contaminants and that their consumption does not lead to the development of MDR in humans. Overall, this article provides a comprehensive analysis of the potential negative impacts of RTE food consumption on human health and emphasizes the need for a more cautious approach to food consumption to protect public health.

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“…The development of RTC foods for several traditional snack foods offering convenience to the fast food industry and households become a fast-growing trend among processed foods. This concept is very popular in developed countries and is being admired in developing countries as well since is time-efficient [2]. Kheer is a highly popular traditional milk-based sweet dessert prepared for different social, religious, and festive occasions.…”

Section: Introductionmentioning

confidence: 99%

Utilization of potato powder as a rice substitute in instant kheer mix development

Noor

2024

PAB

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Kheer is a popular dessert in different Southeast Asian countries including Pakistan. It is commonly prepared from rice or any other staple cereal, milk, sugar, etc. Nowadays, conventional cooking methods are becoming an ordeal owing to busy life schedules and thus people prefer instant foods or ready-tocook (RTC) foods to speed up cooking time. The present study aimed to develop an enhanced instant kheer mix by replacing rice with potato powder to enhance its nutritional value and sensory characteristics. Four different treatments were prepared: T0 (control) without potato powder, T1 at 75:25, T2 at 50:50, and T3 at 25:75 rice flour to potato powder, respectively. The samples were assessed for their physicochemical and sensorial characteristics using standard analytical methods. The results showed statistically significant differences (p<0.05) among all treatments revealing that T3 has significantly higher average values for protein (4.95%), fat (3.65%), carbohydrate (30.05%), ash (2.45%), fiber (1.09%), color (8.66), taste (9.0), consistency (9.00), aroma (8.33) and overall acceptability (8.66). Carbohydrate and pH values remained significantly higher in T1 (i.e., 68.12% and 4.36, respectively). T2 had significantly higher average values for moisture (62.01%). Whereas T0 showed significantly higher average values for titratable acidity (1.09%) and cooking time (18.47 min). All treatments of instant kheer mix had a good nutritional profile and sensorial acceptance. However, among all treatments, T3 exhibited an exceptional nutritional profile and degree of likeness. It may be thereby recommended that potato powder-based instant kheer mix should be marketed so that consumers may nutritionally benefit from it.

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Recent trends in ready to eat/cook food products: A review

Cited by 10 publications

References 33 publications

CHIA SEED GERMINATION AND EXTRUSION TO INCREASE NUTRITIONAL VALUE, PHENOLIC COMPOUNDS, GABA, ANTIOXIDANT ACTIVITY, AND in vitro ANTIHYPERTENSIVE POTENTIAL

CHIA SEED GERMINATION AND EXTRUSION TO INCREASE NUTRITIONAL VALUE, PHENOLIC COMPOUNDS, GABA, ANTIOXIDANT ACTIVITY, AND in vitro ANTIHYPERTENSIVE POTENTIAL

Ready to Eat Food: A Reason for Enhancement in Multidrug Resistance in Humans

Utilization of potato powder as a rice substitute in instant kheer mix development

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