Department Of Applied Agriculture

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Analysis of Consumer Preference For Branded Spice Products In Bathinda
(Central University of Punjab, 2018) Kumari, Priyanka; Patil, Chidanand
India is the storehouse for many spices and its products. Before long spice were prepared at home but in the recent time technology has ben developed and people are giving priority towards branded products instead of homemade. The current thesis is mainly based to enumerate the reasons for shifting from homemade to branded spice products along with the consumers' willingness towards the preference of different brand. The study was mainly consists of some Indian spice products like Coriander, turmeric, chilli, black pepper, cumin powders and the respected brands of the spices were Everest, Eastern, Aachi, catch and MDH. We selected a total number of 60 respondents from the city of Bathinda and working on convenient sampling. The study concluded that out of 60 respondents, 38.33 percent respondents were using homemade spice products, whereas 56.7percent respondents were using branded spice products and 5 percent were using local made spice product.
An Analysis of Contract Farming In Carrot In Punjab
(Central University of Punjab, 2018) Singh, Kuldeep; Patil, Chidanand
Contract farming is a contractual agreement between firm and farmers in written/oral form describing specific condition for production, procurement of agriculture commodity such as predetermined quantity, quality, price, transportation, etc. After accepting pre- specified condition farmers enter in to contractual agreement. In the study contracting firm, contract farmer as well as proprietor farmers were studied those were involved directly or indirectly in carrot cultivation. Institutional arrangements of Pagro Frozen Food Ltd. for contract farmers were also studied. Further comparative cost return analysis was performed by collecting primary data with the help of structured questionnaire. The study was concluded while suggesting policy measures to improve contract faming in carrot cultivation that will mutually benefited for both contacting firm as well as for farmers.
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07T00:00:00) Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral-envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten-free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten-related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat-based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health-promoting plant-based athletic foods. � 2022 Institute of Food Science and Technology.
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07T00:00:00) Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral-envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten-free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten-related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat-based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health-promoting plant-based athletic foods. � 2022 Institute of Food Science and Technology.
Application of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm
(Institute of Electrical and Electronics Engineers Inc., 2023-03-22T00:00:00) Mahendran, Radha; Tadiboina, Sai Nitisha; Sai Thrinath, B.V.; Gadgil, Aashish; Madem, Srinu; Srivastava, Yashi
Several products derived from oil palm trees are sold commercially, bringing in money for the country and the people that live there. Because of this, the land available for oil palm seed plantations will grow, which will help maintain a steady supply of high-quality oil despite the expanding population. Also, rapid increases in oil palm tree planting, especially when cultivation is out of control, lead to degradation. Because of soil erosion, soil nutrients may be lost as a result of the degradation. The growth of an oil palm tree, as well as the quality of its yields, could be stunted by a deficiency in the macronutrients (N, Mg P, K). A decrease in yield may arise from using the tried-and-true method of detecting macronutrients; this is because this method is prone to error. The current system has only provided limited dataset information and a sluggish classification performance because of its limited features. The Internet of Things (IoT) enables efficient and seamless use of data regarding oil palm tree development and fertilizer control. The environmental elements affecting the growth of young oil palm trees include temperature, nutrients, humidity, light, and soil moisture content; the conceptual framework includes deep learning, IoT technologies, machine learning and image processing. As a result, it is recommended that machine learning, the Internet of Things (IoT), and deep learning be studied for detecting the nutritional deficiencies of oil palm trees. � 2022 IEEE.
Application of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm
(Institute of Electrical and Electronics Engineers Inc., 2023-03-22T00:00:00) Mahendran, Radha; Tadiboina, Sai Nitisha; Sai Thrinath, B.V.; Gadgil, Aashish; Madem, Srinu; Srivastava, Yashi
Several products derived from oil palm trees are sold commercially, bringing in money for the country and the people that live there. Because of this, the land available for oil palm seed plantations will grow, which will help maintain a steady supply of high-quality oil despite the expanding population. Also, rapid increases in oil palm tree planting, especially when cultivation is out of control, lead to degradation. Because of soil erosion, soil nutrients may be lost as a result of the degradation. The growth of an oil palm tree, as well as the quality of its yields, could be stunted by a deficiency in the macronutrients (N, Mg P, K). A decrease in yield may arise from using the tried-and-true method of detecting macronutrients; this is because this method is prone to error. The current system has only provided limited dataset information and a sluggish classification performance because of its limited features. The Internet of Things (IoT) enables efficient and seamless use of data regarding oil palm tree development and fertilizer control. The environmental elements affecting the growth of young oil palm trees include temperature, nutrients, humidity, light, and soil moisture content; the conceptual framework includes deep learning, IoT technologies, machine learning and image processing. As a result, it is recommended that machine learning, the Internet of Things (IoT), and deep learning be studied for detecting the nutritional deficiencies of oil palm trees. � 2022 IEEE.
Application of microbial enzymes for the tenderization of meat
(Elsevier, 2022-01-15T00:00:00) Pooja, K.M.; Rani, Sapna; Pal, Priya; Pal, Gaurav Kumar
Meat is an expensive and important component of a meal and it has a special place in our diet. Collagen is one of the major factors responsible for meat toughness. Tenderness is one of the critical quality attributes of meat for determining consumer acceptance as well as price. This book chapter explored the role of collagen in meat toughness and proposed microbial enzymes especially bacterial collagenase as an effective tenderizing agent due to its specific collagen hydrolyzing activity. The major hurdles and insights into the need for future research have also been discussed towards establishing the microbial enzyme as a tenderizing agent with special reference to bacterial collagenase. Hence, bacterial collagenases have been proposed to be alternative meat tenderizing agent in the meat sector. � 2022 Elsevier Inc. All rights reserved.
Application of microbial enzymes for the tenderization of meat
(Elsevier, 2022-01-15T00:00:00) Pooja, K.M.; Rani, Sapna; Pal, Priya; Pal, Gaurav Kumar
Meat is an expensive and important component of a meal and it has a special place in our diet. Collagen is one of the major factors responsible for meat toughness. Tenderness is one of the critical quality attributes of meat for determining consumer acceptance as well as price. This book chapter explored the role of collagen in meat toughness and proposed microbial enzymes especially bacterial collagenase as an effective tenderizing agent due to its specific collagen hydrolyzing activity. The major hurdles and insights into the need for future research have also been discussed towards establishing the microbial enzyme as a tenderizing agent with special reference to bacterial collagenase. Hence, bacterial collagenases have been proposed to be alternative meat tenderizing agent in the meat sector. � 2022 Elsevier Inc. All rights reserved.
Bioactive constituents in pulses and their health benefits
(Springer India, 2017) Singh,Balwinder; Singh, Jatinder Pal; Shevkani, Khetan; Singh, Narpinder; Kaur, Amritpal
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed. ? 2016, Association of Food Scientists & Technologists (India).
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
Comparative study of thermal treatments on stability of moringa oil by using physio-chemical analysis and FTIR spectroscopy
(Central University of Punjab, 2018) Kaur, Sandeep; Srivastava, Yashi
A comparative study was conducted to check the stability and acceptability of moringa oil by giving it three different treatments of time, temperature and mode of heating process and by evaluating the various quality parameters such as peroxide value, free fatty acid value, iodine value, anisidine value, levels of conjugated dienes and trienes, refractive index, density, viscosity, specific gravity and total polyphenol, tocopherol and phytosterolcontentand by FTIR spectroscopy. The optimized cycle formoringa oilfryingwas 180?C for 8 hours; for microwave heating was P-100, P-80, and P-60 for 5, 10, 15, 20min and foroven treatment was 150?C, 180?C, 200?C for 5, 10, 15, 20 min. The results showed that values of FFA, AV, TOTOX, CD, CT, viscosity, density, RI and specific gravity increased and those of iodine value, content of polyphenols,phytosterols and tocopherols decreased as the three different modes of heat treatments proceeded. The physio-chemical properties evaluated indicate that values obtained after 8 hours of continuous moringa oil frying were comparable with microwave heated samples at P-100 for 20 mins. However, the analytical data showed that oven heated samples at 2000C for 20 mins were comparable with microwave heated samples at P-80 for 20 mins and with deep fat fried samples after 6 hours in most of the cases.Further, it has been concluded that moringa oil had shown good thermal stability and remained acceptable after 8hrs of continuous frying, 20 mins of microwave heating at P-100 as well as after 20 mins of conventional oven heating at 2000C
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
(Springer India, 2016) Singh,Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder
The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, banana, jambolan, grapes and sapodilla) and vegetables (beetroot, brinjal, orange carrot, bitter gourd, mentha and spinach). The amount of insoluble dietary fibre was higher than soluble dietary fibre for all fruits and vegetables. Vegetables showed superior mineral composition (higher amounts of K, Ca and Fe) as compared to fruits. Total phenolic content (TPC) and antioxidant activity (ABTS and DPPH) ranged from 354.9 to 1639.7?mg?GAE/100?g, 2.6 to 5.5 and 3.0 to 6.3?mM?TE/g, respectively for different fruits, while it ranged from 179.3 to 1028.6?mg?GAE/100?g, 2.1 to 4.7 and 2.0 to 5.0?mM?TE/g, respectively for different vegetables. Gallic acid, protocatechuic acid, catechin, caffeic acid, ferulic acid, sinapic acid, quercetin, resveratrol and kaempferol were detected and quantified in different fruits and vegetables. The results highlighted that fruit peels could be used as valuable sources of minerals and polyphenols having high antioxidant activity. ? 2016, Association of Food Scientists & Technologists (India).
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
A comprehensive review on processing, therapeutic benefits, challenges, and economic scenario of unconventional oils
(Blackwell Publishing Ltd, 2020-12-01T00:00:00) Srivastava, Yashi; Semwal, Anil D.; Dhiman, Aishwarya
The review aims to focus on the processing and economic challenges of these oil industries (lack of organized cultivation, collection, processing, research, and market linking) and fetch the attention toward the application of green technology. The present article provides a systematic view to open a new sphere of understanding for unconventional oilseeds with its geographical distribution, chemical composition, health benefits, and research. Further, new sources of unconventional oil (cottonseed, rice bran, sal seed, mango kernel, etc.) may impart an alternative source of edible oil, which can fulfill the country's edible oil deficit with economic contribution. In inference, the combined evidence supports the assertion that unconventional sources of oils may provide an alternatives to major seed oils. Practical applications: Unconventional oils are the new boosting area to upthrust the production of edible oils and reduce the dependence of oil import from other countries. The emerging green technologies for oil extraction shall consider as high oil yield methods. There are many unconventional oil seeds which are still required to be the area for research and commercial application. The present article focused on the market scenario, health benefits of these oil seeds. � 2020 Wiley Periodicals LLC.
A comprehensive review on processing, therapeutic benefits, challenges, and economic scenario of unconventional oils
(Blackwell Publishing Ltd, 2020-12-01T00:00:00) Srivastava, Yashi; Semwal, Anil D.; Dhiman, Aishwarya
The review aims to focus on the processing and economic challenges of these oil industries (lack of organized cultivation, collection, processing, research, and market linking) and fetch the attention toward the application of green technology. The present article provides a systematic view to open a new sphere of understanding for unconventional oilseeds with its geographical distribution, chemical composition, health benefits, and research. Further, new sources of unconventional oil (cottonseed, rice bran, sal seed, mango kernel, etc.) may impart an alternative source of edible oil, which can fulfill the country's edible oil deficit with economic contribution. In inference, the combined evidence supports the assertion that unconventional sources of oils may provide an alternatives to major seed oils. Practical applications: Unconventional oils are the new boosting area to upthrust the production of edible oils and reduce the dependence of oil import from other countries. The emerging green technologies for oil extraction shall consider as high oil yield methods. There are many unconventional oil seeds which are still required to be the area for research and commercial application. The present article focused on the market scenario, health benefits of these oil seeds. � 2020 Wiley Periodicals LLC.
Edible mushrooms: The potential game changer in alleviating vitamin D deficiency and improving human health
(John Wiley and Sons Inc, 2021-10-20T00:00:00) Tiwari, Abhay; Singh, Garima; Singh, Umesh; Sapra, Leena; Rana, Vikrant; Sharma, Vasudha; Srivastava, Rupesh K.; Sharma, Satyawati
The present review attempts to critically examine and evaluate research findings on mushrooms as sources of vitamin D and other nutraceuticals. Recently, there is a growing concern about diseases associated with the deficiency of vitamin D in humans. As people tend to stay indoors, in present times, due to the COVID-19 pandemic, vitamin D levels are further affected. Research indicates vitamin D as a promising defensive or therapeutic agent against COVID, making this review more crucial. Mushrooms, as a rich source of vitamin D along with various bioactive compounds, perform a significant role in resolving health issues. Robust analyses of various strategies for enhancing vitamin D content in mushrooms holds significance in this study; moreover, this will help stakeholders of the mushroom industry in enriching the overall mushroom quality and human health. Mushroom-based medicinal formulations and functional foods serve to deliver vitamins and nutrients to humans, thus helping to combat malnutrition and other health problems, especially in developing countries. Evidence from pre-clinical and clinical analyses suggests that vitamin D2 bioavailability in mushrooms is comparable with vitamin D from other sources. The review also emphasises molecular findings from mushrooms related to genes responsible for morphology and metabolic production of pro-vitamin-D2. � 2021 Institute of Food Science and Technology
Edible mushrooms: The potential game changer in alleviating vitamin D deficiency and improving human health
(John Wiley and Sons Inc, 2021-10-20T00:00:00) Tiwari, Abhay; Singh, Garima; Singh, Umesh; Sapra, Leena; Rana, Vikrant; Sharma, Vasudha; Srivastava, Rupesh K.; Sharma, Satyawati
The present review attempts to critically examine and evaluate research findings on mushrooms as sources of vitamin D and other nutraceuticals. Recently, there is a growing concern about diseases associated with the deficiency of vitamin D in humans. As people tend to stay indoors, in present times, due to the COVID-19 pandemic, vitamin D levels are further affected. Research indicates vitamin D as a promising defensive or therapeutic agent against COVID, making this review more crucial. Mushrooms, as a rich source of vitamin D along with various bioactive compounds, perform a significant role in resolving health issues. Robust analyses of various strategies for enhancing vitamin D content in mushrooms holds significance in this study; moreover, this will help stakeholders of the mushroom industry in enriching the overall mushroom quality and human health. Mushroom-based medicinal formulations and functional foods serve to deliver vitamins and nutrients to humans, thus helping to combat malnutrition and other health problems, especially in developing countries. Evidence from pre-clinical and clinical analyses suggests that vitamin D2 bioavailability in mushrooms is comparable with vitamin D from other sources. The review also emphasises molecular findings from mushrooms related to genes responsible for morphology and metabolic production of pro-vitamin-D2. � 2021 Institute of Food Science and Technology
Effect of chickpea and spinach on extrusion behavior of corn grit
(Springer, 2019) Shevkani, Khetan; Singh, N; Rattan, B; Singh, J.P; Kaur, A; Singh, B.
The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack. © 2019, Association of Food Scientists & Technologists (India).

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