Central Food Technological Research Institute
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Development of barnyard millet based products: extruded snack and jack fruit instant dosa mix
No full textDevelopment of a synbiotic nutraceutical formulation from mushroom waste for post-menopausal osteoporosis prevention
No full textBioprocessing of red and black rice varieties for nutraceutical enrichment and their quality characteristics
No full textAnalytical instrumentation in food analysis: chromatographic technique (GC,HPLC) & hyphenated technique (GC-MS, LC-MS/MS)
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The contemporary facts towards in vitro production of the plant-derived medicinal metabolites
No full textPlants are active biochemical factories of a vast group of secondary metabolites (SMs) and these SMs are indeed a basic source of various commercial pharmaceutical drugs. From the prehistoric time, plants have been used for therapeutic resolutions. Medicinal and aromatic plants are the biogenic pond of diverse forms of SMs, which results in their overexploitation. There is an increasing need for the natural phytochemicals from plants for sustainable and economical value forces their mass production through in vitro plant tissue culture (PTC) methods. A vast quantity of medicinal plants and their metabolites have been developed by in vitro culture techniques in a small time period related to conventional methods. In vitro plant cell cultures assist in a potential role in the commercial production of SMs. The novel prime practices of in vitro techniques facilitate transgenic cultures and enlighten the understanding lane of regulation and expression of biosynthetic pathways. SMs have composite chemical alignment and are created in response to different forms of stress to accomplish various physiological tasks in the plant host system. They are immensely utilized in pharmaceutical industries, dietary supplements, cosmetics, fragrances, dyes, flavors, etc. SMs are also termed specialised metabolites, secondary products, toxins or natural products; these are basically organic compounds produced by plants and are not directly involved in the growth and development of the plant. Instead, they usually intervene with ecological interactions and conceivably produce selective support for the plant host by increasing its survivability or productivity. Few SMs are specific for a narrow set of plant species within a phylogenetic group. SMs habitually play a vital role in the defense systems of plants against herbivory and other interspecies defences. Human beings uses SMs mainly for medicines, pigments, flavourings and recreational drugs. Prolonged use of these SMs in several industrial areas still needs to be focused to enhance the fabrication by using in vitro PTC practices and optimizing their largescale fabrication using bioreactors. The present book chapter intends to highlight the rationale of the in vitro production of SMs from medicinal plants and their progress in the modern epoch for the mass production facts toward the step of commercial and economical forte. © 2024 Elsevier B.V., All rights reserved
Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty
No full textDefatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed
cake, dried, and ground through a sieve of 500 μm and characterized. A 2 � 4 fac-
torial design (two flour hydration rates and four fat substitution rates) was used to
produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was
used to formulate the control sample. Chemical, physical, technological, sensory,
and nutritional characteristics of low-fat beef patties manufactured were evaluated.
DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant
increase in the pH of the raw and cooked patty, the moisture and protein con-
tents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the
cooked beef patty with fat substitution rate. There is a decrease in fat content,
total calories, water retention capacity, hardness, and redness of the cooked patty
with a fat substitution rate. From the sensory analysis, the substitution of fat
improves the acceptability of samples. Based on the overall parameters analyzed,
DLSSF containing 60% water can be used to produce low-fat beef patty by repla-
cing fat at 100%. From these results, hydrated DLSSF could be an effective
method to solve the problems of noncommunicable diseases related to animal fat
consumption