A5089277754- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Drug Solubulity and Delivery Systems
- Postharvest Quality and Shelf Life Management
- Analytical Chemistry and Chromatography
- Biochemical Analysis and Sensing Techniques
- Plant Stress Responses and Tolerance
- Advanced Drug Delivery Systems
- Biopolymer Synthesis and Applications
- Food composition and properties
- Analytical Methods in Pharmaceuticals
- Antioxidant Activity and Oxidative Stress
- Microencapsulation and Drying Processes
- Fatty Acid Research and Health
- Plant Physiology and Cultivation Studies
- Enzyme Production and Characterization
- Agriculture Sustainability and Environmental Impact
- Plant Gene Expression Analysis
- Nanocomposite Films for Food Packaging
- Algal biology and biofuel production
- African Botany and Ecology Studies
- Plant Molecular Biology Research
- Food Quality and Safety Studies
National Institute of Technology Rourkela
2019-2024
Utkal University
2008
This study investigated if whole wheat flour-based cookie dough's physical properties were affected by mixing time (1 to 10 min). The dough quality was assessed using texture (spreadability and stress relaxation), moisture content, impedance analysis. distributed components better organized in mixed for 3 min when compared with the other times. segmentation analysis of micrographs suggested that higher resulted formation water agglomeration. infrared spectrum samples analyzed based on...
This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels. The physiochemical behavior oleogel samples was using colorimetry, microscopy, FTIR, mechanical, crystallization kinetics, X-ray diffraction, a drug release investigation. prepared oleogels were light yellow, adding emulsifiers did not change their appearance. All showed an binding capacity >98%, independent emulsifier treatment. surface...
Emerging natural-based polymers and materials progress new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from products. study, we researched effects of varied soy lecithin (SYL) concentrations on various physicochemical characteristics wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis suggested that thickness, length,...
This study investigated the effects of incorporating stearic acid (SAC) in candelilla wax (CW) and groundnut oil (GO) oleogel with potential health benefits as an alternative to saturated fats processed foods. Results showed that SAC possesses crystal habit-modifying properties on oleogels, causing its average crystallite size increase, observed through polarized light microscopy XRD analysis. Additionally, caused increase ordering within network a result decrease d-spacing. Interestingly,...
Purpose: The purpose of the present investigation was to formulate and evaluate microencapsulated glipizide produced by emulsion – solvent evaporation method, Method: Microspheres were prepared using polymethacrylate polymers (Eudragit® RS 100 RL 100) method characterized for their micromeritic properties drug loading, as well Fourier transform infrared spectroscopy (FTIR) scanning electron microscopy. In vitro release studies performed in phosphate buffer (pH 7.4). Result: resulting...
In response to the increasing demand for healthier and sustainable solid fat alternatives, this research explores a novel approach formulating cookies by investigating effects of replacing traditional butter with emulsifier-laden oleogels. The current study examined effect SPAN80-tailored soywax/rice bran oil-based oleogels in whole wheat cookies. Butter was replaced amounts oleogel (up 100%). Cookie dough baked were analyzed on products. Lower moisture content disrupted protein networks...
The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within pectin-based jelly candy. emulgel-based candies designed as bi-modal carriers, oil-soluble curcumin and water-soluble riboflavin incorporated model nutraceuticals. Initially, by homogenizing varied concentrations (10% to 30% (w/w)) in a 5% (w/w) pectin solution that...
The current study deciphers the processing of different proportions white flour and whole wheat (100:0, 75:25, 50:50: 25:75, 0:100) into a pizza base using yeast-based fermentation. bread making yeast system resulted in significant changes characteristics bread, ranging from porous structure development to crumb cellular modifications. An increase formation golden yellow bases. lightness crust was decreased, whereas yellowness index increased as contents were increased. pore size decreased...
The present study deciphers the synthesis and characterization of neem seed oil (NSO) gum arabic (GA) based emulsion. synthesized emulsions were thoroughly characterized for probable application in ocular drug delivery. white color. FTIR spectroscopy divulged that glycoprotein complex GA retained its functional architecture. formation oil-in-water emulsion was confirmed by confocal microscopy. NSO droplets behaved as capacitive elements whose properties altered composition varied. mechanical...
Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications non-bakery particularly the enhancement of their food texture cooking qualities. This study investigates impact incorporating stearic acid-containing candelilla wax–groundnut oil oleogel various proportions on production whole wheat pasta. Five different pasta samples were prepared by replacing water with oleogels varying concentrations (2.5%, 5%, 10%,...