Browsing by Author "Chandra Rai D."

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    Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS
    (Elsevier B.V., 2024) Kumar V.; Kumar A.; Kumar Singh M.; Dhyani P.; Mishra H.; Chandra Rai D.
    The by-products of the grain processing industry are a vital resource for the valorization methods in the food industry. In comparison to the whole grain, the broken kernels and seeds own similar nutrient and bioactive compounds having multifaceted health properties. This study aims to develop a nutritional bar by utilizing the by-products from barnyard millet and foxnut with added sweeteners. Furthermore, high-resolution mass spectrometry (HR-MS) metabolomics was carried out in positive and negative both ion modes to identify the major bioactive compounds formed in the matrix of the best-optimized valorized bar. The formulation of the bar having 15 % foxnut flour and the barnyard flour each, was elucidated highest rheological and sensory scores. A sum of 29 bioactive metabolites has been observed in the obtained metabolome. Major metabolites were palmitoyl serinol, glycitein, persin, bufagargarizin, apigenin, carvone, etc. covering a wide area in the mass spectrum. The therapeutic value of these compounds is heart health promotion, anti-inflammatory, anti-carcinogenic, anti-diabetic, anti-microbial, etc. This work highlights the bioactivity of the valorized nutritional bar employing robust and accurate tool of mass spectrometry. The developed snack is a functional food for the consumers. � 2024 The Author(s)
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    Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake
    (Royal Society of Chemistry, 2024) Madhavi B.; Asaithambi N.; Kumar A.; Maiti P.; Chandra Rai D.; Duary R.K.
    Recent patterns in food consumption indicate that consumers have a strong desire for vegan, gluten-free, and healthy diets. This study investigates the utility of chickpea aquafaba and little millet flour (LMF) as alternatives to egg and refined flour, respectively, for developing egg-free and gluten-free cake recipes. The cake and batter were analyzed for their physicochemical, structural, sensorial, rheological and textural properties, with a shelf-life study conducted over a period of 12 days (30 � 2 �C). The batter's density (1.13 � 0.01 g cm?3) and viscosity (15796.7 � 0.09 cp) increased with the addition of LMF, and the batter predominantly exhibited an elastic behavior with G? > G?? for all cake formulations. These characteristic changes in cake batter caused the cake's weight to increase (by 10%) while causing its height, baking loss, volume, specific volume and symmetry index to decrease. The textural characteristics showed that adding LMF to cakes enhanced the hardness (145.00 � 9.45 N) and firmness (19.36 � 2.12 N) and decreased their cohesion, chewiness, gumminess, springiness and resilience. The image analysis showed more uniform bubble distribution in wheat flour (WF) cake than in LMF cakes, and an increase in LMF content resulted in a drop in cell circularity. The microbial degradation of cakes was observed from the 6th day of storage. LMF cake samples exhibited good texture and physical and sensory attributes comparable to those of the WF cake sample. Therefore, the study demonstrated the potential use of alternative ingredients, such as LMF and aquafaba emulsion, in the production of egg-free and gluten-free cakes. These ingredients could facilitate the scaling up of sustainable production practices for baked goods in the future. � 2025 RSC.
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    Optical, thermal, FTIR, SEM-EDX and 1H NMR analysis of Chenopodium album (Bathua) powder prepared using different drying techniques
    (Elsevier Inc., 2024) Keerthi Reddy B.; Meena S.; Brath Gautam P.; Kumar Meena K.; Chandra Rai D.
    Chenopodium album (L.) is an underutilized agricultural crop consumed as a leafy vegetable in Asian countries. Although perishable and cultivated in a specific season, it contains nutrients and phytochemicals in abundance. Preservation by employing drying techniques helps in their utilization in the off-season for better food security. In the present study, Chenopodium album leaves were dried using sun, tray, and freeze drying. The different powder samples were characterized on the basis of their physicochemical, optical, and thermal properties. The water activity of powder samples ranged between 0.29 and 0.56. The highest color retention (L* value 47.21) and lowest particle size (11.5 �m) was observed in freeze dried samples. Fourier-transform infrared spectroscopy and Nuclear magnetic resonance spectra confirmed the presence of several functional groups. Thermal analysis revealed the thermal degradation of powder due heat as depicted by change of state and loss of weight. Surface morphological study indicated that powder samples were flowable and element analysis showed presence of C, O, K, Ca, Mg, P, S element in powders. � 2024 Elsevier B.V.