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Author: Manisha × End date: 2019 × Start date: 2018 ×
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    ThesisItemOpen Access
    Nutritional evaluation of products prepared from wheat and dried water chestnut composite flour
    (CCSHAU, 2018) Manisha; Punia, Darshan
    The present investigation was carried out to study the nutrient composition of wheat and dried water chestnut composite flour, development of products using composite flour and their sensory and nutritional evaluation and studying the shelf life of the developed products. Four types of composite flours were prepared with using wheat and water chestnut in ratios; 80:20, 60:40, 40:60 and 20:80. Six products namely, chapati, halwa, ladoo, nankhatai, biscuits and cake were prepared using all types of composite flour in which chapati, halwa, nankhatai and biscuits developed from type I composite flour were most acceptable and ladoo prepared from type III composite flour and cake from type II composite flour were most acceptable. These acceptable products were evaluated in terms of sensory and nutritional parameters. The results of proximate composition revealed that water chestnut flour contained 9.36 % moisture, 8.03% crude protein, 2.33% crude fat and 76.55 % total carbohydrates. Calcium content of water chestnut flour was 34.29 mg/100g. Total phenols, flavonoids and antioxidant activity (DPPH) of water chestnut flour were 7.13 mg GAE/100g, 1.63 mg RE/100g and 2.62 mg TE/100g, respectively. The value added products were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic evaluation indicated that all the products were acceptable in terms of their color, appearance, aroma, texture and taste. Overall acceptability scores of the all products revealed that all products were in the category of “liked slightly” to “liked very much” by the judges. Sensory evaluation of products showed that water chestnut flour could be incorporated up to 60% level in ladoo, 40% level in cake and 20% level in chapati, halwa, nankhatai and biscuits. Further nutritional evaluation of products revealed that with the incorporation of water chestnut flour in wheat flour, the content of total sugars, starch, total carbohydrates, calcium, total phenols, total flavonoids and antioxidant activity (DPPH) were increased significantly whereas crude protein,crude fat, crude fibre, iron, zinc, potassium and magnesium content were found to be decreased significantly. Shelf life study of most acceptable and storable products (nankhatai, ladoo and biscuits) was done. There were no significant differences were observed in the overall acceptability of the storage of products. It could be concluded that water chestnut flour can be incorporated in development of products.
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    Computational modeling and molecular dynamic simulation of pyrophosphatase of rice (Oryza sativa L.)
    (CCSHAU, 2018) Manisha; Sudhir Kumar
    Inorganic pyrophosphatase plays a significant role in various processes in plants. It causes chalkiness and hydrolytic breakdown of ADP-glucose in plastidal compartment. It has significance in lipid metabolism, calcium absorption, DNA synthesis and biochemical transformations. The sequence of inorganic pyrophosphatse was retrieved from NCBI and template was identified using BLASTP. With 84% query coverage and 71% identity 4LUG was selected as template. Modeller 9.19 and RaptorX were used for computational modeling. Predicted models were refined by energy minimization with GROMOS force field from Swiss-pdb Viewer. Minimum energy calculated for Modeller 9.19 and RaptorX predicted models were -2394.489KJ/mol and -7365.312KJ/mol respectively. The structures were assessed by GROMOS, ANOLEA and QMEAN graphs. More favourable region was shown by GROMOS and ANOLEA as compare to QMEAN. WHATIF server programs were used for structures optimization and validation. Bond length Z-score, bond angle Z-score, coarse packing quality and Ramachandran Z-score, were approximately 0.4, 1.2, -0.9 and 0.1 respectively. SAVES server programs score for PROVE, VERIFY3D and ERRAT were approximately 4.2%, 81% and 91% respectively. Ramachandran plot calculated by PROCHECK showed approximately 94% amino acid in core and 6% in allowed region. The models visualization showed coils were dominantly present in both the structures. RMSD for the structures was less than 0.5. Explicit solvent molecular dynamic simulation was done by VMD and NAMD software. The total energy and RMSD graphs calculated after simulation were stable for the structures. Structure superimposition with template showed significant conserved region between template and predicted structures. RMSD calculated after simulation was less than 0.5 Å against for both models template. The model predicted by RaptorX was found better as compared to Modeller 9.19 predicted model.