The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Jayashree Arcot - One of the best experts on this subject based on the ideXlab platform.
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Folate retention in selected processed legumes
Food Chemistry, 2000Co-Authors: Jennifer Dang, Jayashree Arcot, Ashok K. ShresthaAbstract:The effect of soaking, boiling and Pressure Cooking on the retention of folates in whole chickpeas (Cicer arietinum) and field peas (Pisum sativum) was investigated. Pressure-Cooking allowed significantly higher (p
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Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose
Food Chemistry, 2000Co-Authors: Rosario Sagum, Jayashree ArcotAbstract:The effect of processing on the in vitro protein and starch digestibility of three varieties of rice (Doongara, Inga and Japonica) with different levels of amylose was studied. The effect of heating processes on the amount of protein, amylose, total starch, and non-starch polysaccharide (NSP) and resistant starch (RS) contents was also analysed. Results indicated a highly significant increase in the protein and starch digestibilities of rice. Pressure-Cooking rendered starch and protein more digestible. The levels of amylose affected the digestibility of starch, but not protein digestibility per se. Boiling and Pressure-Cooking caused only small changes in the total RS and NSP contents in all the three varieties but some redistribution from insoluble to soluble components was observed.
Shuntang Guo - One of the best experts on this subject based on the ideXlab platform.
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Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature Pressure Cooking process.
Food chemistry, 2016Co-Authors: Feng Zuo, Xiaodi Shi, Chen Zhenjia, Ruican Wang, Shuntang GuoAbstract:The Cooking of raw soymilk is a necessary procedure prior to the production of tofu. The effects of the high-temperature Pressure Cooking (HTPC) and traditional Cooking methods on the yield and textural properties of tofu products were investigated. Results showed that when HTPC was applied, the content of protein particles increased, thereby contributing to the formation of a dense network of tofu gel. Thus, significant improvement of textural properties, including hardness, chewiness and springiness, was observed. Moreover, HTPC contributes to the change in the composition of the particulate protein, whereas the proportion of β-conglycinin in the non-particulate protein increased. The start and end points of the protein coagulation induced by Ca2+ moved backward, and slowed the coagulation process, which was conducive to the incorporation of water or dry matter into the gel.
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Effects of high-temperature Pressure Cooking and traditional Cooking on soymilk: Protein particles formation and sensory quality
Food chemistry, 2016Co-Authors: Feng Zuo, Xingyun Peng, Xiaodi Shi, Shuntang GuoAbstract:This study focused on the effect of high-temperature Pressure Cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature Pressure Cooking (105-125°C and 0.12-0.235MPa) and traditional Cooking (97°C and 0.1MPa). The size distribution and composition of protein particles and the rheological properties of soymilk were compared. Results showed that the content of protein particles and the average size of soymilk particles were higher in high-temperature Pressure Cooking than in traditional Cooking (p
B. L. Kawatra - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of iron bioavailability from ricebean (vigna umbellata) by using anaemic rats
Nutrition Research, 2002Co-Authors: M. Kaur, B. L. KawatraAbstract:Abstract The effect of domestic processing on iron bioavailability from ricebean ( Vigna umbellata ) was studied in anaemic rats using the haemoglobin regeneration efficiency method. The processing methods used were (1) soaking and Pressure Cooking, (2) sprouting (48 h) and Pressure Cooking, (3) roasting, (4) dehulling and (5) Pressure Cooking of dehulled legume. Raw and cooked samples were analysed for proximate composition and antinutritional factors. The total iron content varied from 74.9 to 83.4 mg kg −1 ; being highest in whole raw ricebean and lowest in dehulled, soaked Pressure cooked ricebean. The ionizable iron content, expressed as per cent of total iron was maximum for sprouted and Pressure cooked ricebean (20.9%) and lowest for whole raw ricebean (15.8%). The iron absorption was 10.4 ± 0.02 for sprouted and Pressure cooked ricebean followed by 10.0 ± 0.01 absorption for dehulled, soaked and Pressure cooked ricebean. The bioavailability of iron for haemoglobin regeneration relative to FeSO 4 was highest for dehulled, soaked and Pressure cooked ricebean (54.6%) followed by soaked and Pressure cooked whole ricebean (47.5%). The results indicate that dehulling and Cooking of ricebean significantly reduces the content of antinutritional factors in ricebean resulting in improvement in dietary bioavailability of iron.
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Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets.
Plant Foods for Human Nutrition, 2002Co-Authors: M. Kaur, B. L. KawatraAbstract:The effects of various processing methods viz. Pressure Cooking with soaking, sprouting (48 h), sprouting and Pressure Cooking, dehulling, and Pressure Cooking of the dehulled legume on the bioavailability of zinc were studied. The total zinc content varied from 3.28 to 3.37%; the highestbeing in raw ricebeans and the lowest being in dehulled, soaked and Pressure cooked, and sprouted and Pressure cooked ricebeans, respectively. The soluble zinc content was highest for dehulled soaked and Pressure cooked ricebeans (28.2%) and lowest for raw ricebeans (16.0%). The absorption, retention, and balance of zinc were estimated in rats fed experimental and standard ZnSO4 diets using a balance study. The maximum retention of zinc wasobserved in dehulled soaked, and Pressure cooked diets (63.37%) followed by sprouted (48 h) and Pressure cooked (61.38%) diets. The gain in body weight, total femur zinc and retention of zinc in liver, kidneys and spleen were found to be highest for rats eating the sprouted Pressure cooked diet followed by the dehulled, soaked and Pressure cooked diet. Plasma zinc levels were found to range from 3.81 to 6.34 μmol/dl; they were maximum for rats fed the dehulled, soaked and Pressure cooked diet. It can be concluded that dehulling significantly improves the availability of zinc and germination of ricebeans is the best method to enhance the zinc availability.
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Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata).
Die Nahrung, 2000Co-Authors: M. Kaur, B. L. KawatraAbstract:The effect of various processing treatments viz., soaking, Pressure Cooking, open pan Cooking, germination followed by Pressure Cooking and roasting of whole ricebean and Pressure Cooking, open pan Cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by Pressure Cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents.
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Molar ratios to predict zinc availability from domestically processed ricebean (Vigna umbellata)
Journal of Food Science and Technology-mysore, 1999Co-Authors: M. Kaur, B. L. KawatraAbstract:The effects of various processing treatments viz., soaking, Pressure Cooking, open pan Cooking, germination, followed by Pressure Cooking and roasting of whole ricebean and Pressure Cooking, open pan Cooking and fermentation and frying of vadas of dehulled ricebean were assessed for the availability of zinc based on phytate:zinc and phytate x calcium:zinc molar ratios. The availability of zinc improved on dehulling of whole ricebean and also on Cooking by various methods. However, the calcium added to the ricebean during Cooking, using tap water hindered the availability of zinc. The maximum availability of zinc in whole ricebean was observed for sprouted ricebean, followed by Pressure cooked and then open pan cooked ricebean. Maximum availability in dehulled ricebean was found for fermented ricebean, followed by Pressure cooked and open pan cooked dhal.
Salil Sehgal - One of the best experts on this subject based on the ideXlab platform.
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In-vitro digestibility and antinutrients as affected by soaking, dehulling and Pressure Cooking of chickpea (Cicer arietinum) varieties.
Asian Journal of Dairy and Food Research, 2014Co-Authors: Priyanka Thapliyal, Salil Sehgal, Asha KawatraAbstract:Effect of soaking, dehulling and Pressure Cooking on in-vitro digestibility and antinutritional factors of chickpea was studied. In-vitro starch and in-vitro protein digestibility ranged from 29.72 to 35.24 mg maltose released/100g and 63.14 to 77.09 per cent, respectively. Soaked, dehulled and Pressure cooked chickpea varieties showed significant increment in in-vitro digestibility. Phytic acid ranged from 705.03 to 802.16 mg/100g and decreased from 11.52 to 20.87 per cent in processed chickpea seeds. Trypsin inhibitor activity ranged from 533.33 to 587.92 per cent. Processing decreased trypsin inhibitor activity from 7.72 to 22.87 per cent. Maximum increase in in-vitro digestibility and reduction in antinutritional factors was recorded during Pressure Cooking followed by dehulling and soaking.
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Digestibility of carbohydrate of cowpea (Vigna unguiculata (L) walp) as affected by processing
Journal of Food Science and Technology-mysore, 2002Co-Authors: Rekha Sinha, Asha Kawatra, Salil SehgalAbstract:The content of total soluble sugars, reducing sugar, non-reducing sugar, and starch varied significantly in five cultivars of cowpea. The effects of different processing and Cooking methods on the carbohydrate content and in vitro starch digestibility of one cultivar of cowpea were investigated. Traditional Cooking, Pressure Cooking and germination, decreased both the sugar content and the starch content. Soaking reduced the sugars considerably but reduced starch marginally. Pressure Cooking increased the starch digestibility to the maximum extent compared to traditional Cooking and germination.
Kiran Bains - One of the best experts on this subject based on the ideXlab platform.
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Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes.
Journal of food science and technology, 2011Co-Authors: Veny Uppal, Kiran BainsAbstract:Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9–11, 11–16 and 8–11% after germination. A significant (p ≤ 0.05) decrease in protein content was observed on Pressure Cooking and microwaving in all three legumes. The carbohydrates decreased by 1 to 3% during soaking and 2 to 6% during germination. A significant (p ≤ 0.05) improvement in in vitro protein digestibility (IVPD) was observed after soaking as well as after three germination periods. Germination resulted in an increase in IVPD from 15 to 25% in mungbean, 6 to 17% in chickpea and 6 to 17% in cowpea. A significant (p ≤ 0.05) increase in IVPD was observed when raw sprouts of three legumes were subjected to Pressure Cooking and microwaving. In vitro starch digestibility (IVSD) increased significantly (p ≤ 0.05) after germination, the percent increase being 8 to 12% in mungbean, 9 to 11% in chickpea and 10 to 13% in cowpea. The duration of germination had significant (p ≤ 0.05) effect on IVSD. A significant (p ≤ 0.05) improvement in IVSD was observed when legume sprouts were subjected to Pressure Cooking and microwave Cooking.
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Effect of household Cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods
Journal of food science and technology, 2010Co-Authors: Jasraj K. Deol, Kiran BainsAbstract:Steam Pressure Cooking (1 kg/cm2) and boiling (100°C) for 3 standardized time periods were assessed. Prolonged Cooking in both Pressure Cooking and boiling resulted in a significant (p ≤ 0.05) loss in Fe and Ca. A significant loss of ascorbic acid and s-carotene were observed during 2 Cooking methods, the greater loss was during boiling. Pressure Cooking and boiling resulted in significant (p ≤ 0.05) destruction in the anti-nutrients like phytates, tannins and trypsin inhibitors. The in vitro protein digestibility was highest (93.9%) on 3 min Pressure Cooking followed by 15 min boiling (91.0%). The results indicated that Pressure Cooking should be preferred Cooking method. Pressure Cooking for 3 min and boiling for 15 min improved in vitro protein digestibility by reducing antinutrients considerably.