National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 1
Recent Trends in Baking and Pasta Processing P.Prabhasankar
Principal Scientist, Flour Milling Baking and Confectionery Technology Department CSIR-Central Food Technological Research Institute, Mysore 570020, India
E-mail: [email protected] ABSTRACT
Recently, consumers demand has emerged for food products with improved nutritional quality and health benefits, posing new challenges for the baking industry. In recent years, there has been a global trend towards the use of natural substances present in foods as a source of antioxidant and functional ingredients. Efficient utilization of food products, food wastes and unconventional food sources of human consumption would result in increased nutritional value of products made from available resources. Wheat based bakery products have been regarded for centuries as popular and appealing food products both because of its relative high nutritional value and its unique sensory characteristics.
The food industry is constant changing and developing new products according to consumer needs. The baking industry is one of the most active, because bread is widely consumed in most homes throughout the world. However, for people who are overweight, obese or who have diabetes, consumption of traditional or normal bread is either prohibited or limited because its high content of digestible carbohydrates increases the glucose level in the blood. One alternative is to produce bread with high dietary fiber or high levels of indigestible carbohydrates, which can be considered as “healthy breads”, and are also classified as nutraceutical foods. Nutraceutical foods are defined as “foods similar in appearance to conventional foods that are consumed as a part of the normal diet and have demonstrated physiological benefits. Patients suffering from celiac disease, an immune-mediated enteropathy triggered by the ingestion of the cereal protein gluten, cannot tolerate products made from wheat, rye and barley and therefore rely on gluten free alternatives. There is an immense thrust in the direction of the development of the products free of gluten. Many alternatives are being extensively testified to be standardized to use in formulations.
Currently wheat is used extensively in most parts or world’s diet among cereals, wheat is one of the richest sources of protein with excellent viscoelastic properties which forms the basic ingredient in bakery and pasta products which is imported at high prices. The underutilized edible ingredients and other grain by-products are used to replace part of wheat flour in preparation of bakery and pasta products, either when the wheat is in short supply, or
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 2
when it is desired to promote utilization of underutilized edible ingredients and their by-product among a larger segment of the population. The bakery and pasta by-products prepared from wheat flour lacks in some of the essential amino acids (lysine), minerals, vitamins and dietary fibre. In developed countries, the bakery products are enriched with minerals and vitamins. However, such practice is not common in developing countries.
The nutritional significance of the bakery and pasta products is well recognized and attempts are being made to enrich the products with modified ingredients. Bakery and pasta products are consumed in large quantities daily and they provide a convenient medium for delivering various nutrients and other healthy compounds to consumers can serve as good vehicle for carrying the added proteins to target populations for the use in combating the protein malnutrition and population suffering from celiac disease. These sources include fish protein products, whey proteins, single cell proteins, leaf proteins, and proteins and proteins from coarse cereals and legumes, oilseeds and by- product obtained from cereals and vegetables. In addition to protein enrichment, the products can be manipulated to meet specific dietary requirements such as high fibre products, high protein products, low calorie products, gluten free products and diabetic products
Additives are used in bakery and pasta to facilitate processing, to compensate for variations in raw materials, to guarantee constant quality, and to preserve freshness and food properties. Different types of gums, hydrocolloids, modified starches, emulsifiers are extensively being studied for their use in bakery industry. Dairy ingredients, too assume important place as modified ingredients, especially whey proteins are utilized to improve the protein quality of the final product. Shortenings are replaced in order to reduce the fatty acid content of the final product. Use of healthy oils such as flaxseed oils, fat mimics such as olestra is among the recent trends. Alike shortenings sugar substitutes follow the same trend.
Numerous synthetic sugar substitutes are available in market. Their feasibility and safety are the main factors driving their usage as modified ingredients. These ingredients are quite varied; these may range from mango kernel flour to GABA (gamma-aminobutyric acid) tea extract and many more. Among the recent trends observed in bakery and pasta industry, one class deals with processes like encapsulation, immobilization of specific ingredients, so that these ingredients will provide desired effect during processing. Some workers have patented use of encapsulated leavening agents. At international level there are numerous research and development centers working towards the creation and modification of newer ingredients which prove benefits to society. So there is need to explore newer ingredients and processing techniques that are compatible with wheat based and other products.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 3
Novel Food Packaging Techniques Prathap Kumar Shetty H
Department of Food Science and Technology Pondicherry University, Pondicherry 605014
ABSTRACT
Packaging was primarily developed to wrap the food, further evolving to act as barrier, and to finally act as smart protector of food. While protecting and preserving food were once perceived as the principal roles of food Packaging, facilitating convenience has quickly emerged as equally important. Other elements of increasing importance in food packaging include traceability, wholsomeness indication, and sustainability. Many other new and exciting developments in food packaging are also emerging. Active and intelligent food packaging, Controlling volatile flavors and aromas, Novel foodservice packaging, Green packages and Nanotechnology based food packaging in addition to others. The talk will summarise the latest developments in the field.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 4
Current Scenario in Post-Harvest Processing and Food Engineering and Future Thrusts R.K. Gupta
Director, Central Institute of Postharvest Engineering and Technology, Ludhiana, India
ABSTRACT
Main goal of food processing is loss prevention and value addition to the raw food commodities. Food produce undergo a series of processing operations like cleaning, sorting/grading, decortication, drying, packaging, transportation, storage and value addition before reaching the consumer. These kind of processing and handling are being carried out at many stages and mostly in unorganized way which leads to losses. The postharvest losses during these operations are estimated in the range from 6 to 18%. The availability of food can thus be increased by reducing these huge losses and preserving the quality of produce to ensure nutritional security. Indian food processing sector is highly fragmented like grain processing, fruits and vegetables, milk and milk products, meat and poultry, marine products, beer and alcoholic beverages, packaged or convenience food and packaged drinks. Majority of entrepreneurs are small and unorganized. Consumer awareness on nutritional benefits created huge demand for value added food products, on the other side population growth forces to ensure the food security. These challenges are forcing us to explore alternative ways, modern techniques and approaches for enhancement of production, preservation, storage and reduction in the postharvest losses in all agricultural commodities along with assurance of food safety and quality.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 5
Ancestors Were the Best Food Designers Dr. Parveen Bansal
Joint Diretor, University Centre of Excellence in Research, Baba Farid University of Health Sciences, Faridkot-India
Email: [email protected]
ABSTACT
Food and health had been closely associated with each other. Hippocrates 2500 years back said that “Let food be thy medicine and medicine be thy food”. On scientific analysis of foods taken by population and their therapeutic effect, it cannot be ignored that these were having highly scientific basis. In spite of the significant progress in the development of anticancer therapies the incidence of cancer is still on its rise worldwide. Due to limited role of chemotherapy, radiotherapy and surgery , cancer patients who already got crippled with this disease followed by burden of drug induced toxic side effects have now turned to seek help from complementary and alternative medicine. Daily everybody is ingesting a cocktail of phytochemicals from vegetables, fruits, spices etc however most of the population is unaware about its biochemical, physiological and pharmacological therapeutic inputs. About 25000 different chemical compounds occur in fruits, vegetables and other plants eaten by man. Out of 121 prescription drugs in use for cancer treatment, 90 have been derived from plant species.
This speech intends to showcase and focus on some of the components of daily diet that have been shown to work on different target sites for anticancer activity. It shows that the food that was designed by our ancestors was not only based on taste, rather it was strongly backed by scientific knowledge at that time.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 6
Application of Nanoemulsions, as Delivery Systems for Bioactive Ingredients and Food Preservation
M.B. Bera, Rimpy Foujdar* and H.K.Chopra#
* Department of Food Engineering & Technology, # Department of Chemistry Sant Longowal Institute of Engineering & Technology, Longowal-148106 (Pb)
ABSTRACT
Over the years there had been attempts to develop novel processing techniques to obtain healthier and safer food products. Novel processing techniques were derived not only from the classical techniques of food processing and preservation but used tools of biotechnology, material science, information and communication technology and nanotechnology and emerged as cutting-edge discipline for food production and control.
Metamorphosis of nanotechnology has already begun with the development of first generation passive nanomaterials to active nanotechnology (drug delivery) and nanosyatem (robotics).
However, applications of nanotechnology in food product development and in food preservation are still in its infancy. The current nanotechnology applications in food science provide the detection of food pathogens, through nanosensors, which are quick, sensitive and less labour-intensive procedures, as a carrier/delivery of antimicrobial polypeptides in food preservation. In our laboratory we have been able to develop nanoemulsion containing bioactive components and investigated its possible role the extension of self life of highly perishable food products. In this investigation, selection of suitable method of preparation of nanoemulsion using various types of oils (short chain/medium chain/long chain fatty acids) and process to reduce the particle size and its effect on particle dispersion index, Zeta potential has been reported.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 7
Current Approaches and Technological Advancements in Grain Processing as Functional Foods
Savita Sharma
Department of Food Science & Technology, Punjab Agricultural University. Ludhiana Email: [email protected]
ABSTRACT
Increasing awareness of consumer health and interest in functional foods to achieve a healthy lifestyle has resulted in the need for food products with versatile health-benefiting properties. Functional foods are defined as the food or dietary components that may provide a health benefit beyond basic nutrition. A food can be made functional by applying any technological or biotechnological means to increase the concentration of, add, remove or modify a particular component as well as to improve its bioavailability, provided that component has been demonstrated to have functional effect. The interest in developing functional foods is thriving, driven largely by the market potential for foods that can improve the health and well-being of consumers. Successful types of functional products that have been designed to reduce high blood pressure, cholesterol blood sugar, and osteoporosis have been introduced into the market. Grains are used world-wide as staple foods. In recent years, cereals, legumes and oilseed meal and their ingredients are accepted as functional food because of providing dietary fiber, proteins, energy, minerals, vitamins and antioxidants required for human health. For example; cereals include dietary fibre such as β-glucan and arabinoxylan, carbohydrates such as resistant starch and oligosaccharides that act as fermentable substrates for the growth of probiotic microorganisms. Preventing cancer and CVD, reducing tumor incidence, lowering blood pressure, risk of heart disease, cholesterol and rate of fat absorption, delaying gastric emptying and supplying gastrointestinal are the protective effects of the food grains. Recently, the functional food research has moved progressively towards the development of dietary supplementation utilizing various cereal components, introducing the concept of probiotics and prebiotics, which may affect gut microbial composition and activities. Food processing has become one of the most competitive sector in recent years. With increasing consumers’ demands, food industry needs to keep updating technology. In this direction, newer techniques can be whole grain concept, germination, fermentation, multigrain, extrusion and nanotechnology for value addition.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 8
Advances in starch structure and functionality Kawaljit Singh Sandhu
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana E-mail: [email protected]
ABSTRACT
Starch contributes greatly to the textural properties of many foods and has many industrial applications as a thickener, colloidal stabilizer, gelling agent, bulking agent, water retention agent and adhesive. Starches from various plant sources, such as corn, potato, wheat, rice and legumes have received extensive attention in relation to their structural and physico-chemical properties. In recent years, glycemic index (GI) has become a useful tool for planning diets for the patients of diabetes, dyslipidemia, cardiovascular disease, and even certain cancers in the general population. Due to poor digestibility compared to that of other cereals, legume starches promote slow and moderate postprandial glucose and insulin responses, and have low GI values. The digestibility of starch in foods varies widely, therefore a nutritional classification of dietary starch has been proposed. This proposed classification system takes into account both the kinetic component and the completeness of the starch’s digestibility and is comprised of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). SDS is generally the most desirable form of dietary starch and completely, but more slowly, digested in the small intestine, and it attenuates postprandial plasma glucose and insulin levels. RS has been defined as the fraction of starch that escapes digestion in the small intestine and has functional and nutritional properties in common with dietary fiber.
Digestibility of starches from common legumes (black gram, chickpea and mung bean), mango kernels and commercial normal corn starch was studied and related to functional (amylose content, crystallinity and molecular weight) and morphological properties. The lowest amylose content was found in mango kernel starches, followed by corn whereas the highest was observed for legume starches. Legume starches have previously been found to have relatively high amylose content (30-40%). Mean granule diameter of the starch granules followed order: mango>chickpea> mung bean> black gram >corn. Granule size and shape are related to the biological source from which the starch is isolated. The scanning electron micrographs (SEM) of the isolated starches from different sources showed diverse size and shape among different botanical sources. Scanning electron micrographs showed the presence
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 9
of polyhedral shaped granules for corn and large oval to spherical and elliptical shape granules for mango and legume starches.
Both corn and mango kernel starches showed A-type X-ray diffraction patterns, which are typically found in many cereal starches and strong reflections at 15o and 23o (2), and an unresolved doublet at 17o and 18o (2). All the three legume starches showed a characteristic C-type diffraction pattern, which actually consisted of a mixture of A and B-type crystalline structures and diffraction peaks at 15o, 17.2o and 23.2o (2). A C-type X-ray pattern for different legume starches has been previously reported. The relative crystallinity, which was measured, based on diffraction intensity was the highest for mango kernel starches (35.4%), followed by corn (30.1%), mung bean (29.1%), black gram (28.2%) and the lowest for chickpea (27.6%). Significant differences in the molecular weight (Mw) of amylopectin and amylose were observed between corn, legumes and mango kernel starches. Legume starches had the highest value of Mw of amylopectin followed by corn starch and the lowest was for digestible starch, RDS; slowly digestible starch, SDS; & resistant starch, RS). RDS is rapidly and completely digested in the small intestine and is associated with more rapid elevation of postprandial plasma glucose whereas SDS is completely but more slowly digested in the small intestine and attenuates postprandial plasma glucose and insulin levels. Mango kernel starches showed lower values for both RDS (5.2%) and SDS (19.2%) but very high resistant starch (RS) content (75.6%) as compared to normal corn and legume starches. The lowest RS (27.3%) was observed for corn starch in comparison to other starches studied. The hydrolysis indices (HI) of starches ranged from 16.5 to 64, and the estimated glycemic indices (GI) based on HI were between 48.7 to 74.9%. HI is a useful tool, from a nutritional point of view, for comparison of starch digestibility. This index expresses the digestibility of the starch in foods in relation to the digestibility of starch in a reference material, namely white bread. GI is defined as the incremental postprandial blood glucose area after injection of the test product as a percentage of the corresponding area after injection of an equicarbohydrate portion of the reference product. The greater amylose content observed for legume starches in comparison to the normal corn starch may be a major contributor to the greater resistance of the digestive enzymes.
National Conference on “Innovative Techniques in Food Product and Processing Technologies,
October 09–10, 2015 Page 10
Isolation, Biochemical and Functional Characterization of Wheat Gluten Proteins Bhupendar Singh Khatkar, Nisha Chaudhary and Priya Dangi
Department of Food Technology
Guru Jambheshwar University of Science & Technology, Hisar, Haryana, 125001, India E-mail: [email protected]
ABSTRACT
Wheat is cultivated in all parts of the world except in the hottest tropical regions and Antarctica. Wheat areas world over currently total about 230 million hectares and its production is around 700 million tonnes per annum. Most wheat is consumed in the form of various types of value added products such as bread, biscuits, cakes, noodles, pasta and breakfast cereals in most countries of the world. The technological importance of wheat flour is attached mainly to its gluten proteins, i.e. the water-insoluble complex proteins. Wheat gluten is a complex of heterogeneous protein components that form a three-dimensional network of linearly cross-linked glutenin subunits and gliadin components through hydrogen, hydrophobic, and disulfide bonds. In India, hundreds of wheat varieties with specific end use quality are available in market for direct consumption and for industrial processing. Therefore, biochemical and molecular characterization of wheat gluten proteins for assessing the suitability of a particular wheat variety for specific end product is essential. Incompatible use
Wheat is cultivated in all parts of the world except in the hottest tropical regions and Antarctica. Wheat areas world over currently total about 230 million hectares and its production is around 700 million tonnes per annum. Most wheat is consumed in the form of various types of value added products such as bread, biscuits, cakes, noodles, pasta and breakfast cereals in most countries of the world. The technological importance of wheat flour is attached mainly to its gluten proteins, i.e. the water-insoluble complex proteins. Wheat gluten is a complex of heterogeneous protein components that form a three-dimensional network of linearly cross-linked glutenin subunits and gliadin components through hydrogen, hydrophobic, and disulfide bonds. In India, hundreds of wheat varieties with specific end use quality are available in market for direct consumption and for industrial processing. Therefore, biochemical and molecular characterization of wheat gluten proteins for assessing the suitability of a particular wheat variety for specific end product is essential. Incompatible use