Browsing by Author "SHREEJA, K"
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ThesisItem Open Access DEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS WITH GERMINATED BUCKWHEAT (GBW) (FagopyrumesculentumMoench)(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2018) SHREEJA, K; SUCHIRITHA DEVI, SBuckwheat is presently considered a food component of high nutritional value. Buckwheat seed is the main form consumed, although the consumption of buckwheat sprouts is increasingly popular in the world. Germination is an effective process to improve sensory properties, nutrients and can decrease the anti-nutrient contents of the seeds. Buckwheat is rich in fibre, phenolic compounds and protein of balanced aminoacid composition. The aim of the present work was to standardize the time and temperature for germination and evaluated the suitability of germinated buckwheat flour for development of functional products. Buckwheat seeds were germinated at three temperatures such as 20, 25, 30ºC for 6, 12, 18, 24, 30 and 36 hrs until rootlets appeared with constant soaking time that was 12 hrs. Germination of physical characteristics like germination percentage (94%) and radicle length was optimum at 30ºC. Sensory evaluation of cooked GBW at 30ºC for 48 hours of germination showed the best score for colour (7.66±0.97), texture (7.73±0.96), taste (7.26±0.88), flavor (7.60±0.91) and overall acceptability (7.60±0.91) in comparison with other germinated buckwheat seed’s sensory evaluation. Hence germinating temperature of 30ºC for 48 hours was selected for the further analysis. The moisture has increased by 15.78% after germination. The moisture content of ungerminated and germinated samples of buckwheat varied between 11.03% to 12.77%. This was due to hydration in soaking time. The protein content of germinated buckwheat was 12.14%, whereas in buckwheat was 10.22%. The increased percentage of protein after germination was 18.79% when compared to ungerminated buckwheat flour. There was reawakening of protein synthesis upon imbibition, which leads to increase in protein content in sprouted seeds xvii Fat content of buckwheat decreased from 3.13±0.10 to 2.05±0.15 after germination. The percent change after germination was 34.50%. Ash content in buckwheat was decreased after processing by 25.36%. Ash content of the buckwheat was 2.05%, it has decreased to 1.53% after germination. Crude fiber content of germinated buckwheat flour was higher than the ungerminated buckwheat flour by 56.52%. The crude fiber content of buckwheat was 0.92% raised to 1.44% after germination. The carbohydrate content of the buckwheat after germination has decreased from 72.63 to 69.49%. The percentage decrease after germination was 4.32% in comparison with control. The energy content of buckwheat was higher than the germinated buckwheat flour. Energy content of buckwheat was 359.64 Kcal decreased to 345.06 Kcal. The percent decrease in germinated buckwheat was 4.05%. The germination of buckwheat has decreased the total carbohydrate, energy, ash and fat content and improved the moisture, protein and fiber content. The ungerminated buckwheat content of total and reducing sugars were 1.84±0.19 and 0.62±0.03% increased to 3.24±0.25 and 0.91±0.08% with the processing effect such as germination. The total sugars and reducing sugar content of buckwheat was increased by 76.08 and 46.77% after germination. The starch content of buckwheat lowered from 42.83±0.35% to 39.25±0.78%. IC50values were high for germinated buckwheat on both αglucosidase and α-amylase (17.58 and 55.43) indicating slow digestibility of starch in experimental studies. There was no significant difference between in vitro protein digestibility in buckwheat and germinated buckwheat (p≤ 0.05). In vitro protein digestibility content of buckwheat was 49.02% and germinated buckwheat was 49.41%. The digestibility of protein was increased by 0.79%. The processing effect of germination has increased mineral content of the GBW compared to control. The sodium and potassium content increased by 65.48 % and 20.90%. Sodium content in buckwheat was 3.1 mg/100g increased to 5.13 mg/100g. The potassium content of buckwheat has increased from 427.6 to 517 mg/100g. The phytochemical screening indicated presence of carbohydrates, proteins, aminoacids, alkaloids, phenols, flavonoids and terpenoids both in germinated and ungerminated buckwheat flour; whereas fixed oils and fats, cardiac glycosides, steroids, saponins, tannins, phlobatinins and quinones were not presented in germinated and ungerminated buckwheat. Germination has decreased the phenolic and flavonoid content. The phenolic content of buckwheat was 20.20 μg/ml lowered to 16.39 μg/ml after germination. The flavonoid content before germination was 10.25 and 8.06 after germination. This may be due to pigmentation loss but it regains. The antioxidant activity of buckwheat was increased with germination. IC50 value of germinated buckwheat was lower than the ungerminated buckwheat. Lower IC50 value indicates the more antioxidant activity. The antioxidant activity of germinated buckwheat was increased by 32.36%. This was due to increase in polyphenolic and ascorbic acid content. xviii Pyasam, dosa and were developed with germinate buckwheat and evaluated. Payasam was prepared by adding germinated buckwheat milk at 25, 50 and 75%. Payasam with normal milk considered as control. Payasam with 25% incorporation showed the best scores for colour (8.60±0.73), texture (8.40±0.82), taste (8.46±0.51), flavor (8.46±0.83) and overall acceptability (8.33±0.81) in comparison to other proportions in sensory evaluation. Dosa was prepared by adding germinated buckwheat flour at 25, 50 and 75%. Dosa with rice considered as control. Dosa with 25% incorporation showed the best scores for colour (8.06±0.79), texture (7.80±0.86), taste (8.20±0.67), flavor (7.93±0.79) and overall acceptability (8.13±0.74) in comparison to other proportions in sensory evaluation. Idly was prepared by adding germinated buckwheat flour at 25, 50 and 75%. Idly with ravva considered as control. Idly with 25% incorporation showed the best scores for colour (8.00±0.65), texture (8.00±0.65), taste (7.93±0.88), flavor (7.93±0.70) and overall acceptability (8.20±0.56) in comparison to other proportions in sensory evaluation. Germination has improved the quality of the grains. Utilization of these germinated seeds in development of fermented products adds furthermore nutritional attributes. From the study concluded that this is the initial step towards the development of functional foods which act as anticancer, anti-inflammatory, antibacterial and antioxidant activities.ThesisItem Open Access PHYSICO-CHEMICAL, FUNCTIONAL AND THERMAL CHARACTERIZATION OF DIFFERENTLY TREATED BARNYARD (Echinochloa esculenta), FOXTAIL (Setaria italica) AND LITTLE (Panicum sumatrense) MILLET FLOURS(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2022-01-02) SHREEJA, K; HYMAVATHI, T.V.Today's health trends shift from reactive to proactive and from treatment to prevention. There is a growing awareness of the importance of health and nutrition and a growing desire to lead an active and healthy lifestyle. This is driving the consumption of millet with increasing awareness of its health benefits. Epidemiological studies have shown that regular consumption of millets reduces the risk of heart disease, minimizes the onset of type II diabetes, improves the digestive system, lowers the risk of cancer, detoxifies the body, and increases immunity including respiratory health and also Parkinson’s disease. Several initiatives are also being undertaken toward enhancing millet cultivation and consumption to reduce health risks. To improve the consumption of millets to a desirable level, in addition to sufficient production, products of commercial importance should be made available in the market. Flour is a basic ingredient for many products across the world. Earlier studies on pretreated flours were not fully investigated. Thus, the aim of the study was to elucidate the differently treated millet flours in terms of physical, functional, thermal, pasting, rheological, nutritional and antioxidant properties. In the present study, three types of minor millets viz., barnyard (BM), foxtail (FM) xxiii and little millet (LM) were selected. Both the whole and dehulled grains were subjected to soaking, germination, fermentation, dry heating, hydrothermal and extrusion treatments after optimization and converted into flours. The resultant flours were examined for physical, functional, pasting, nutritional and antioxidant properties. Storage stability was studied for 90 days. Overall, there was a significant effect of the treatments in all the grains in the different properties studied. Multivariate analysis revealed that the effect was due to treatments than the grains. The mean values of loose bulk density (LBD), tapped bulk density (TBD), color attributes L*, a*, b*, pH, and sedimentation value (SV) were 0.54 (g/ml), 0.68 (g/ml), 18.37 27.88, 3.20, 6.57 and 1.92ml, respectively. LBD of the whole, whole soaked (WS), germinated, fermented and whole hydrothermal (WHT) flours were lower than their respective means. WS, WHT, whole extruded, fermented, and dry heated flours have lower TBD than their respective means. Evaluation of functional properties indicated that water holding capacity (WHC), water absorption capacity (WAC), water solubility index (WSI), swelling power (SP), and swelling index (SI) were significantly improved by extrusion, hydrothermal treatment, germination, and dry heating. The mean WHC, WAC, WSI, SP, SI, foaming capacity (FC) and oil retention capacity (ORC) were 181.44 (%), 6.61%, 3.89, 318.19, 1.41 (g/dl), 13.42 % and 2.14%, respectively. Apart from untreated, whole soaked and whole dried (WDr) flours exhibited higher foaming capacity (FC%) followed by their dehulled counterparts. Foaming was not observed in extruded flours. Whole extruded (WE) and dehulled soaked (DS) flours exhibited highest and lowest ORC, respectively. Measurements of gelatinization temperature revealed a significant effect of treatments and grain on the gelatinization temperature of the millet flours. There was no significant effect of grains on Tc and enthalpy. Hydrothermally treated (HT) followed by, extruded and soaked exhibited the lowest onset, peak and conclusion temperature, while the dehulled fermented flours (DFF) were highest. Enthalpy was lowest in germinated flours (GFFs) and highest in dehulled dry heated flours (DDrF) (P< 0.05). Extrusion significantly improved the mean pasting viscosity (PV) from 244.80 to 4034.33 cP in whole and 227.87 to 3606.33 cP in dehulled flours followed by germinated flours (244.80 to 547.53). DSF, DDrF, DHTF, DFF, and dehulled flours exhibited similar (P<0.05) high peak viscosity (PKV). Extruded followed by germinated flours have very low PKV. Break down viscosity (BV) was significantly high in DDrF, DFF at par with dehulled untreated flours. DSF followed by WHTF and DHTF followed by DFF showed xxiv very high holding viscosity (HV) and Final viscosity (FV) than others, while those of germinated and extruded flours were lower than others. Setback viscosity (SV) of extruded flours, DFF, WHTF and DHTF was significantly higher than others, with no difference among them. Storage and loss modulus were increased in all the treated whole barnyard flour doughs except extruded dough. Among all the millet flours, extruded flours exhibited the lowest G″ and G′. Significantly higher ash, protein, and crude fibre content was in WEF, DHTF and DDrF, respectively. No significant effect of treatments on carbohydrate and fat content. More remarkable improvement was in whole grain treatments than that of dehulled grain. Zinc (6.93 mg/100 g), iron (4.93 mg/100 g), and calcium (42.88 mg/100 g) contents were enhanced in DSF, DSF and Germinated flours, respectively (p<0.05), while extrusion improved potassium levels. Dry heating lowered the protein content. HTF and WFF increased TFC, while that of TPC and tannins increased in extruded flours, which was reflected in lower IC50 and increased DPPH % inhibition values. Dehulled treated flours reduced a higher percentage of oxalates (78.2 to 128.5%) than whole treated (50.6 to 72.2%). Storage of all the flours did not adversely effect the shelf life. Thus, the study demonstrated that treated flours can be developed with enhanced nutrition, physical, functional, thermal, and rheological properties. Further studies on the in vitro digestibility and glycemic index would help promote these flours as functional ingredient.ThesisItem Open Access PHYSICO-CHEMICAL, FUNCTIONAL AND THERMAL CHARACTERIZATION OF DIFFERENTLY TREATED BARNYARD (Echinochloa esculenta), FOXTAIL (Setaria italica) AND LITTLE (Panicum sumatrense) MILLET FLOURS(PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY, 2022-03-01) SHREEJA, K; HYMAVATHI, T.V.Today's health trends shift from reactive to proactive and from treatment to prevention. There is a growing awareness of the importance of health and nutrition and a growing desire to lead an active and healthy lifestyle. This is driving the consumption of millet with increasing awareness of its health benefits. Epidemiological studies have shown that regular consumption of millets reduces the risk of heart disease, minimizes the onset of type II diabetes, improves the digestive system, lowers the risk of cancer, detoxifies the body, and increases immunity including respiratory health and also Parkinson’s disease. Several initiatives are also being undertaken toward enhancing millet cultivation and consumption to reduce health risks. To improve the consumption of millets to a desirable level, in addition to sufficient production, products of commercial importance should be made available in the market. Flour is a basic ingredient for many products across the world. Earlier studies on pretreated flours were not fully investigated. Thus, the aim of the study was to elucidate the differently treated millet flours in terms of physical, functional, thermal, pasting, rheological, nutritional and antioxidant properties. In the present study, three types of minor millets viz., barnyard (BM), foxtail (FM) xxiii and little millet (LM) were selected. Both the whole and dehulled grains were subjected to soaking, germination, fermentation, dry heating, hydrothermal and extrusion treatments after optimization and converted into flours. The resultant flours were examined for physical, functional, pasting, nutritional and antioxidant properties. Storage stability was studied for 90 days. Overall, there was a significant effect of the treatments in all the grains in the different properties studied. Multivariate analysis revealed that the effect was due to treatments than the grains. The mean values of loose bulk density (LBD), tapped bulk density (TBD), color attributes L*, a*, b*, pH, and sedimentation value (SV) were 0.54 (g/ml), 0.68 (g/ml), 18.37 27.88, 3.20, 6.57 and 1.92ml, respectively. LBD of the whole, whole soaked (WS), germinated, fermented and whole hydrothermal (WHT) flours were lower than their respective means. WS, WHT, whole extruded, fermented, and dry heated flours have lower TBD than their respective means. Evaluation of functional properties indicated that water holding capacity (WHC), water absorption capacity (WAC), water solubility index (WSI), swelling power (SP), and swelling index (SI) were significantly improved by extrusion, hydrothermal treatment, germination, and dry heating. The mean WHC, WAC, WSI, SP, SI, foaming capacity (FC) and oil retention capacity (ORC) were 181.44 (%), 6.61%, 3.89, 318.19, 1.41 (g/dl), 13.42 % and 2.14%, respectively. Apart from untreated, whole soaked and whole dried (WDr) flours exhibited higher foaming capacity (FC%) followed by their dehulled counterparts. Foaming was not observed in extruded flours. Whole extruded (WE) and dehulled soaked (DS) flours exhibited highest and lowest ORC, respectively. Measurements of gelatinization temperature revealed a significant effect of treatments and grain on the gelatinization temperature of the millet flours. There was no significant effect of grains on Tc and enthalpy. Hydrothermally treated (HT) followed by, extruded and soaked exhibited the lowest onset, peak and conclusion temperature, while the dehulled fermented flours (DFF) were highest. Enthalpy was lowest in germinated flours (GFFs) and highest in dehulled dry heated flours (DDrF) (P< 0.05). Extrusion significantly improved the mean pasting viscosity (PV) from 244.80 to 4034.33 cP in whole and 227.87 to 3606.33 cP in dehulled flours followed by germinated flours (244.80 to 547.53). DSF, DDrF, DHTF, DFF, and dehulled flours exhibited similar (P<0.05) high peak viscosity (PKV). Extruded followed by germinated flours have very low PKV. Break down viscosity (BV) was significantly high in DDrF, DFF at par with dehulled untreated flours. DSF followed by WHTF and DHTF followed by DFF showed xxiv very high holding viscosity (HV) and Final viscosity (FV) than others, while those of germinated and extruded flours were lower than others. Setback viscosity (SV) of extruded flours, DFF, WHTF and DHTF was significantly higher than others, with no difference among them. Storage and loss modulus were increased in all the treated whole barnyard flour doughs except extruded dough. Among all the millet flours, extruded flours exhibited the lowest G′′ and G′. Significantly higher ash, protein, and crude fibre content was in WEF, DHTF and DDrF, respectively. No significant effect of treatments on carbohydrate and fat content. More remarkable improvement was in whole grain treatments than that of dehulled grain. Zinc (6.93 mg/100 g), iron (4.93 mg/100 g), and calcium (42.88 mg/100 g) contents were enhanced in DSF, DSF and Germinated flours, respectively (p<0.05), while extrusion improved potassium levels. Dry heating lowered the protein content. HTF and WFF increased TFC, while that of TPC and tannins increased in extruded flours, which was reflected in lower IC50 and increased DPPH % inhibition values. Dehulled treated flours reduced a higher percentage of oxalates (78.2 to 128.5%) than whole treated (50.6 to 72.2%). Storage of all the flours did not adversely effect the shelf life. Thus, the study demonstrated that treated flours can be developed with enhanced nutrition, physical, functional, thermal, and rheological properties. Further studies on the in vitro digestibility and glycemic index would help promote these flours as functional ingredient