Central Food Technological Research Institute
Central Food Technological Research Institute, New Delhi: ePrints@CFTRINot a member yet
18062 research outputs found
Sort by
Dietary enhancement of coffee with folic acid: A nutritional approach
No full textFolic acid deficiency is a critical public health concern that affects millions worldwide, particularly women of
reproductive age, infants and others. The deficiency causes severe health consequences such as neural tube
defects, homocysteine imbalance and megaloblastic anemia, often associated with cobalamin deficiency. Because
of coffee’s global popularity, it offers a promising platform for delivering folic acid. Adding folic acid to coffee
could boost its nutritional value and provide synergistic health benefits, including helping to counteract coffee-
related increases in homocysteine levels. However, the concept of folic acid-enriched coffee is relatively new and
underexplored, necessitating further research to evaluate its efficacy, stability, and consumer acceptance. This
review examines the potential of coffee as an innovative carrier for folic acid fortification, detailing the antic
ipated health benefits. It also discusses challenges in the fortification process, explores various encapsulation
techniques, and considers potential health concerns related to excessive folic acid intake
Protective effect of phytochemicals-rich Syzygium malaccense seed extract against H2O2 stimulated inflammatory response in RAW 264.7 macrophages
No full textFruit seeds contain various phytochemicals, including polyphenols, tannins, and carotenoids, with exceptional
antioxidant properties. This study aimed to extract polyphenols from green wax apple seeds and study their anti-
oxidant and anti-inflammatory properties in an in-vitro inflammatory model. The extracts showed potent anti
oxidant activities in ABTS, DPPH, NOS, and FRAP assays. The UPLC analysis revealed various phenolic com
pounds (Vanillic acid, protocatechuic acid, syringic acid, ellagic acid, and ECG), and ultrasound-assisted
extraction was found to be superior due to its higher extraction efficiency. In in-vitro assays in RAW264.7 cells,
the aqueous UAE extract inhibited the NF-ĸB pathway by reducing the production of pro-inflammatory cytokines
against H2O2-induced inflammation. The chlorogenic acid, vanillic acid, and syringic acid strongly correlated
with ABTS activity, and epicatechin gallate and vanillic acid correlated with antipathogenic activity. The high
anti-oxidant, antipathogenic, and anti-inflammatory activities in the seed of Syzygium malaccense indicate its
potential for utilization in functional foods
Seed oils of Clitoria ternatea L. – Source of bioactives with in vitro anti-inflammatory and antioxidant potential with nutrient-rich defatted meal
No full textClitoria ternatea L. is a medicinal and ornamental plant widely used in Ayurveda and Chinese medicine. The
present study characterizes C. ternatea seed oil and it’s bioactive potential. A higher SFA (38.9–41.85 %) and
MUFA (45.5 – 46.2 %) content was recorded in oil extracted from the mature seeds of the blue (BSO) and white-
flowered (WSO) varieties of C. ternatea L. The FT-IR spectra of both oils were similar. BSO and WSO had better
TPC (55 – 63 mg/100 g), TFC (18 – 24 mg/100 g) and antioxidant activities than many other commercially used
edible vegetable oils. Quercetin (67–116 mg/100 g) and sinapic acid (0.08 – 0.31 mg/100 g) were the major
bioactive compounds detected via UHPLC. The in vitro inhibition of protein denaturation suggests the potential
anti-inflammatory property of both BSO and WSO. The physicochemical and nutraceutical properties of both the
oils were similar. Analysis of the defatted meals (meal) from both varieties indicated the retention of most of the
phytoconstituents in the defatted meals. Defatted meal can be further explored as an animal feed as a by-product
of oil extraction. Thus, considering their nutraceutical abilities, BSO and WSO can be explored in the functional
food industries
Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum
No full textBackground and Objectives: The study aims to assess the influence of pre‐milling techniques such as germination (GT) and
hydrothermal treatment (HTT), as well as post‐milling processes, including flour particle size, on milling outcomes, and to
examine their nutritional and functional attributes of sorghum grain. The study aims to assess the influence of pre‐milling
techniques such as GT and HTT, as well as post‐milling processes, including flour particle size, on milling outcomes, and to
examine their nutritional and functional attributes of sorghum grain were investigated.
Results: Milling fractionation revealed a higher yield of finer fractions in GT (63.60%) and coarser fractions in HTT (27.80%).
Nutritional components like fat, protein, and minerals were predominantly found in the finer fractions across all treatments.
HTT demonstrated superior water‐holding capacity and lower oil‐holding capacity compared to GT. GT fractions exhibited a
higher solubility index and lower gelation capacity (14%). Pasting properties, including peak viscosity, hot paste viscosity, and
cold paste viscosity, were notably enhanced in finer fractions.
Conclusions: The proposed study revealed that germination and HTTs effectively alter the physical, chemical, and functional
properties of sorghum grains. These treatments modified the structural integrity of sorghum grains and influenced their milling
efficiency and yield. Sorghum fractionation based on processing and particle size generates specific nutrient‐rich fractions with
distinct functionalities, offering the potential for the development of innovative functional food products
Formulation of gluten‑free, protein‑rich Indian snacks using germinated buckwheat flour and modified buckwheat protein isolate
No full textBuckwheat protein is a functional food which has been extensively used in various food formulations in recent times. The
study focuses on the modification of buckwheat protein isolate using microwave irradiation and its utilization in developing
gluten free snacks, with an emphasis on enhancing their digestibility and bioavailability. The physicochemical and functional
properties of the modified buckwheat protein isolate and germinated buckwheat flour (GBF) were investigated, including
the determination of rutin content using HPLC. The nutritional composition, textural quality and shelf life of the prepared
samples were also evaluated. Sensory assessment was conducted using a nine-point hedonic scale. The nitrogen solubil-
ity of the isolates increased with microwave treatment, particularly at pH 4. Digestibility was significantly enhanced with
microwave radiation up to 81.32%. Both buckwheat papad and buckwheat khakhra contained satisfactory levels of rutin
due to predominant use of GBF. Organoleptic tests indicated that the products were well-received by consumers, with an
average score of 6.83 (slight liking) for overall quality. GBF content as high as 80% can be used to develop gluten free food
products with modified buckwheat protein as an additive
