Innovations in gut-healthy food products

Sorghum (Sorghum bicolor L. Moench) is a major cereal consumed widely in Asian and African countries as a human food, while in other countries it is consumed as a feed. Despite having an adequate nutrient content, its use in food is limited, mainly due to the content of antinutritional factors such as condensed tannins. Fermentation technology has been shown to improve the nutritional characteristics of products and help to decrease the content of these anti-nutritional compounds. The study was aimed to evaluate the effect of the solid-state fermentation (SSF) process with Rhizopus oryzae (MUCL 28168) on the chemical composition, physical-structural characteristics and nutritional value of sorghum grains. The physical structure of the sorghum starch granules was modified during the fermentation process due to the action of the enzymes, mainly amylases, produced by the microorganism. The results showed that the total carbohydrate content decreased by 1.74%, while the crude protein content increased by 23.87%. Moreover, there was an increase of 19.62% in protein digestibility. For the amino acids, some increased their concentration while others decreased it. An important result was that the lysine and tryptophan content were higher at the end of the fermentation. The fermentation process improved the nutritional characteristics of sorghum, therefore the use of sorghum can be considered for human and animal consumption.

Fresh and processed tomato consumption has increased significantly over the past two decades. Tomato as vegetable and fruit occupy a prominent place in healthy diet. Tomato is grown extensively throughout India for fresh consumption and commercial processing. The aim of the present investigation was to develop heat processed tomato salsa (HPTS) as shelf life extension point of view. In present work, Mexican tomato salsa was reformulated and prepared by heat processing with slight modification in recipe, packed in retort pouches and HDPE packs and kept for storage at 25°C to 30°C (ambient room temperature). Prepared HPTS were evaluated for chemical and microbial analysis. It was found that, retort pouches and HDPE pouches preserve the physico-chemical parameters of HPTS up to 90 days as compared to fresh tomato salsa (control sample) (4 days at room 25°C to 30°C and refrigeration temperature (1°C to 4°C). Negligible microbial activity found up to 105 days in both the packaging material which was far better than control salsa. HPTS was further studied for sensory analysis and found to have better acceptability in HDPE packs (up to 90 days) and retort pouches (up to 60 days) as compared to control it was better. It was revealed that HPTS packed in HDPE packs and retort pouches had shown to be 22 times and 15 times extended shelf-life compare with Fresh tomato salsa.

A study on the preparation of wine from Amla (Emblica officinalis Gaertn.) using varied levels of sugar was carried out. Amla wine was prepared with extractions using whole fruits in 20, 22, 24, 26 and 28oB sugar syrups. Alcohol content was found to increase with an increase in sugar concentration. Sensory evaluation was conducted for all the fresh wine samples, prior to ageing. The results revealed that the wine developed from the first five treatments were acceptable, after which the sensory acceptability scores was the best seen to decline. The wine prepared using Amla fruits with 28 oB sugar syrup were best out of all treatments.

The aim of this research was to develop a novel chocolate “energy” bar supplying sufficient energy to the body. The ingredients like Dates (Phoenix dactylifera), Oats (Avena Sativa), Raisin, Rice Crispies, Nuts (Almonds, Cashew Nut), Honey (multiflora), chocolate (dark), seeds (sunflower and watermelon) were used to make this energy bar. Based on sensory analysis the developed chocolate “energy” bar containing 30% oats, 15% honey, 14% chocolate, 10% nuts, 10% seeds, 8% dates, 8% rice crispies and 5% raisin is highly recommended. The novel chocolate “energy” bar was highly acceptable with desirable sensory quality by all consumers as compared to commercial energy bar.

The present study was aimed at preparation of rice wine using Pichia kudriavzeii by simultaneous saccharification and fermentation (SSF) and separate hydrolysis and fermentation (SHF). Two varieties of rice PUSA 1121 and PR116 were used to produce ethanol by SSF and SHF. Ethanol concentration of 7.64% (w/v) and 6.82% (w/v) (72 hrs) from PUSA 1121 and PR116, respectively was obtained by SHF giving fermentation efficiency of approx. 87% in both the cases. SSF showed decrease in ethanol production 5.88% (w/v) ethanol from parmal rice (PR116) in 72 h with fermentation efficiency of 82.08% and from basmati rice (PUSA 1121), 6.82% (w/v) ethanol was produced with fermentation efficiency of 72% only in 72 h. Hence, SHF proved to be advantageous in rice saccharification and subsequent ethanol production.

Bamboo shoot are an important traditional food delicacies which are consumed as fresh, fermented, or canned in many Asian countries and is intricately related with human diet. In this study, several bamboo shoot samples (fermented and succulent bamboo shoots) were collected to determine the cynogenic glycoside content, followed by process optimization by using Exiguobacteruim aurantiacum FB6-1b, which was used for fermentation at different conditions. E. aurantiacum was isolated from bamboo shoot. The cyanide content was analyzed and fermentation process was also evaluated by estimating nutritional parameters of final product. Fresh succulent bamboo shoot had high cyanide content (approx 43 mg/g) compared with fermented samples (22.8-30.4 mg/g). It was observed that boiling the succulent bamboo shoots and fermented shoots removed all the cyanide content. The amount of protein, sugar, amino acid for fermentation of sterilized bamboo shoot with FB6-1b, against fermentation in presence of indigenous bacteria in raw bamboo shoot were found to be (2.2±0.6, 1.3±0.04, 0.38±0.004) mg/g and (2.44±0.03, 1.85±0.3, 0.31±0.006) mg/g, respectively. The nutritional parameter including concentrations of protein, sugar, amino acid were better when fermentation was done at temp 30oC (3.56±0.04, 11.1±0.2, 0.75±0.05 g/100g, respectively) and inoculum size 104 cfu/ml (2.57±0.1, 10.5±0.1, 0.27±0.04 g/100g, respectively).

Botrytized wines are the sweet wines made from grapes that have been botrytized with the fungus Botrytis cinerea Pers. (B. cinerea). This fungus grows on grapes and are responsible for causing Botrytis bunch rot and/or grey mould rot in many vineyards around the world. Under specific climatic conditions fungus produces pourriture noble or noble rot which is a desirable stage for the production of botrytized wines from these infected berries. The infection has been found to cause dehydration of the grape berries along with other significant modifications like skin-cell degradation, glucose degradation and generation of glycerol and aromatic compounds. During rotting aromatic compounds have been found to be highly modified and lead to the formation of characteristic compounds like 3-hydroxy-4,5-dimethyl-2-furanone, furfural, benzaldehyde, phenylacetaldelyde and benzyl cyanide which are known for their distinctive aroma. To exploit the higher concentration of various chemical constituents including sugars the sweet white table wines are produced commercially from these infected berries. The botrytized wines are rich source of polyphenolic antioxidants which provide various health benefits to the cosumers.

Seasoned vinegar is plain or natural vinegar to which sugar, salt, and spices are added. Different condiments and spices are added to the vinegar which is used as a salad dressing. Seasoned vinegar was prepared from brewed cider vinegar, using three recipes. After physic-chemical and sensory evaluation, it was found the second recipes (45 ml cider vinegar, 5g each salt, pepper, ginger and mustard, 15 ml olive oil, 10 g mint and honey each) gave a product of acceptable sensory qualities. Further, evaluation showed that the seasoned vinegar possessed both antimicrobial and antioxidant activities.

Lactic acid bacteria (LAB) are known to possess probiotic potential and play a significant role to combat intestinal pathogens. The objective of the present investigation was to isolate, characterize and screen lactobacilli associated with camel milk for probiotic properties such as antibacterial activity, bile tolerance and antibiotic resistance. Among various isolates screened Lactobacillus fermentum CM36 showed remarkable antibacterial activity against B.cereus, B.subtilis, and E.coli in supernatant even after neutralization and protease treatment confirming bacteriocin activity. L. fermentum CM36 tolerated oxgall up to 0.4% (w/v) and showed resistance to various antibiotics used in the study. L. fermentum CM36 showed potential for antibacterial and thus, bile tolerance and may be further explored for its benefits towards animal and human health.

Quantifying the contents of copper in various samples of soy-products by indirect micellar spectrophotometry using green chemistry approach. In the Green synthesis of ligand N-(2’-Thiazolyl)-2-hydroxybenzamide (N2T2HB) has been synthesized by the reaction of 2-aminothiazole with salicylic acid which is a weak acid and is found to be soluble in alcohol, acetone and in chlorinated hydrocarbons such as chloroform. The present investigations have revealed that N2T2HB is suitable for determination of copper, as spectrophotometric reagent. The method is quite sensitive, simple and rapid in Triton X-100 micellar medium. The developed methods has been applied successfully for the determination of copper in soya milk and soy-paneer. It was also observed that the market samples of both soya milk and tofu contained copper significantly lower than the products prepared at Lab while all were within permissible limit.

The present study was carried out to assess the functional properties of the flour mix, prepared from the combination of millet flours (ragi, bajra and jowar), pulses flour (green gram, whole bengal gram (black) and horse gram) and curry leaves flour subjected to processing methods like sprouting and roasting. The unprocessed samples were also included. The functional properties like swelling capacity, water absorption capacity, oil absorption capacity, water solubility index, moisture, true density, hydration capacity, hydration index and bulk density content of flours were evaluated. Roasted flour mix had the lowest moisture content while sprouted flour mix had highest the value of bulk density, hydration capacity, swelling capacity, water absorption capacity, oil absorption capacity, and hydration index compared to others. Sprouted millets, pulses and curry leaves flour mix showed good functional properties, which could also enhance the nutritional quality of the value added products formulated by incorporating them.

Low-calorie intake among poor, in our society, have resulted in deficiencies due to inadequate diet, however the nutritional concern of the present day is related more to over-nutrition with rise in chronic metabolic disorders. While enormous efforts have been directed globally, to grow nutritionally rich foods, in the coming years, it will be prudent to systematically evaluate the effect of consumption of nutritionally-dense food. Emerging evidences indicate that traditional food system of cereals, legumes lentils and more importantly roots and tubers, when integrated into diet, can enhance the health status and the nutritional security of the populace. This review explores the merits of tuber-enriched diet and tries to evaluate whether roots and tuber crops are poised to be the super foods?