The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions

Sharma, Rajiv; Kotwaliwale, Nachiket; Jindal, Navdeep; Saxena, D.C.

doi:10.1007/s11694-022-01700-y

Cited by 4 publications

(4 citation statements)

References 39 publications

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“…The gorgon nuts variety “ Swarna vaidehi ” were cleaned manually and dried using a cabinet drier (35 ± 2 °C) to loosen kernel from the shell for easy dehulling (Sharma et al., 2023). After drying, nuts were dehulled manually to get kernels having 11.68% moisture content (wet basis).…”

Section: Methodsmentioning

confidence: 99%

“…Gorgon nut or Foxnut or Makhana ( Euryale ferox Salisb.) is of utmost importance due to its substantial antioxidant activity, highly resistant starch content, and its role in inhibiting lipid peroxidation (Bhat & Arya, 2021; Sharma et al., 2023). It is highly rich in butylated hydroxytoluene, linoleic acid, tocopherols and the other amino acids such as arginine, cysteine, glutamine, and methionine (Alfasane et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

“…But, unfortunately due to lack of awareness and fewer research work available, the usage and value addition of this wonder nut is still limited only as a popped nut which is comparable to puffed corn, oats, and soybean snacks. The food processing sector has immense potential for innovative product development from raw gorgon nut flour due to its superior quality characteristics (Sharma et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

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Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Sharma

Kotwaliwale

Jindal

et al. 2023

Int J of Food Sci Tech

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The effect of differential particle size on morphological, structural, thermal and pasting properties of raw gorgon nut flour was studied. Flour was sieved into five size fractions (250-75 lm). XRD spectra were of "A" type with strong diffraction peaks at 15 & 23, and an unresolved doublet at 17 & 18 degree. A strong negative correlation was observed between relative crystallinity and amylose content. The peak glass transition temperature (70.13-78.81 °C) and enthalpy (12.06-60.96 J g À1 ) differed significantly. Among all fractions, the peak viscosity, trough viscosity, onset temperature, enthalpy, peak & conclusion temperature, and amylose content were inversely correlated to setback, breakdown, relative crystallinity, pasting temperature, and pasting time of gorgon nut flour. Principal component analysis categorised flour fractions into three distinct sub-groups viz. coarse (<250 lm), medium (<180 lm), and fine (<106 lm), exhibiting diverse behaviour. It could be inferred that peak viscosity and setback of finer fractions could be considered as the key property of gorgon nut flour. The finer fractions may be appropriate for sauces and soups whereas, coarser fractions may be used to prepare stronger dough for baked products.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Sharma

Kotwaliwale

Jindal

et al. 2023

Int J of Food Sci Tech

Self Cite

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“…Furthermore, the high response to S4 for SL and SC indicates that the use of Saccharomyces cerevisiae enhanced ethanol release, consistent with the results of alcohol content analysis. PCA is a data processing approach that identifies influential factors based on their contribution rate and illustrates sample distinctions through dimension reduction, depicting spatial distribution (Sharma et al, 2023). Figure 2b displays the PCA plot using the response values of E-nose sensors.…”

Section: Volatile Profile From E-nose Analysismentioning

confidence: 99%

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Wang,

Zhao,

Wei

2024

Int J of Food Sci Tech

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SummaryRecently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus. The volatiles were analysed using electronic nose (E‐nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS). S4 sensor of E‐nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3‐methylbutan‐1‐ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E‐nose and GC‐IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products.

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Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour

Almeida,

Wanderley,

de Francisco

et al. 2024

Food Measure

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The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions

Cited by 4 publications

References 39 publications

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour

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