NISCAIR Online Periodicals Repository Collection: NPR Vol.4(6) [November-December 2005]

Vegetable

Mon, 28 Nov 2005 22:58:59 GMT

Title: Vegetable

Abstract: Ready-meals are items of convenience and life styles, and are consumed predominantly by one-person households, working couples, and increasingly by the elderly. Chilled ready-meals are perceived to be of better quality than frozen meals. One of the main problems with chilled ready-meals, however, is their relatively short shelf-life, and frozen ready-meals are bought more often due to their longer shelf-life. Freeze-chilling of food involves freezing and frozen storage followed by thawing and chilled storage.

Page(s): 522-523

Therapeutics

Mon, 28 Nov 2005 22:58:59 GMT

Title: Therapeutics

Abstract: Hypercholesterolemia, low HDL-C and oxygen radicals have been implicated in the development of atherosclerosis. Lignan complex isolated from flaxseed (Linum usitatissimum Linn., Linseed, Hindi — Alsi) contains secoisolariciresinol diglucoside (SDG), 3-hydroxy-3methylglutaric acid (HMGA) and cinnamic acids. SDG and cinnamic acids are antioxidants and HMGA is a hypocholesterolemic agent. Antioxidants are known to reduce hypercholesterolemic atherosclerosis. Researchers at Department of Physiology, College of Medicine, University of Saskatchewan, Saskatoon, Sask., Canada carried out studies to determine if lignan complex reduces (i) serum cholesterol, (ii) oxidative stress and (iii) atherosclerosis in hypercholesterolemic rabbits. Rabbits were assigned to four groups: Group I, control; Group II, lignan complex control (lignan complex, 40mg/kg body wt daily orally); Group III, 0.5% cholesterol; Group IV, 0.5% cholesterol diet+lignan complex, (40mg/kg body wt daily orally). Blood samples were collected before (time 0) and after 1 and 2 months of experimental diets for measurement of serum triglycerides (TG), total cholesterol (TC), LDL-C, HDL-C and serum malondialdehyde (MDA), a lipid peroxidation product. At the end of the protocol, the aorta was removed for measurement of atherosclerotic plaques, MDA and aortic tissue chemiluminescence (Aortic CL), a marker of antioxidant reserve. Rabbits in Group III developed atherosclerosis (50.84±6.23% of the intimal surface of the aorta was covered with atherosclerotic changes) which was associated with an increase in the serum TG, TC, LDL-C, HDL-C, MDA and aortic MDA and antioxidant reserve. Lignan complex reduced the development of atherosclerosis by 34.37% and this was associated with a decrease in serum TC by 20%, LDL-C by 14%, TC/HDL-C by 34%, serum MDA by 35% and aortic MDA by 58%. Serum HDL-C was elevated by 30% in hypercholesterolemic rabbits and by 25% in normocholesterolemic rabbits with lignan complex. Lignan complex did not affect the TC and LDL-C and serum MDA in the normocholesterolemic rabbits. However, it increased the aortic MDA in the normocholesterolemic rabbits.

Page(s): 515-521

Spices

Mon, 28 Nov 2005 22:58:59 GMT

Title: Spices

Abstract: Processing and preservation of spices are important for assuming the quality of the end-product. Microwave processing and cooking of foods is a recent development, which is gaining momentum in household as well as large-scale food applications. Processing of spices using microwaves is a newer dimension. This alternative methodology is preferred, due to the convenience and ease of handling. In Indian tradition, most of the spices are subjected to roasting before addition to food preparations. Cuminum cyminum Linn. is one widely used spice. Crushed cumin seeds are used as a condiment in a variety of dishes. Cumin seeds contain volatile oil (2-5%) that imparts the characteristic aroma to the seeds. In the present study which is conducted at Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India, cumin seeds are subjected to heating by microwaves, using various power levels and conventional roasting at different temperatures. The conditions were standardized in both methods. Conventionally roasted and microwave heated samples were compared; the optimum condition in the former method was found to be 125°C for 10 minutes and in the latter method, the best condition was found to be 730 W for 10 minutes. Under these conditions, the yields of the volatile oils were similar in both cases. Physicochemical properties, such as refractive index, for both sample oils, showed no significant difference from the fresh sample. The volatile oils distilled from these samples were analysed by GC and GC–MS. The results indicated that the microwave-heated samples showed better retention of characteristic flavour compounds, such as aldehydes, than did the conventionally roasted samples. Earlier GC reports showed the presence of only cuminaldehyde as the major aldehyde present in Indian cumin oil. But the present studies resulted in identification of two more aldehydes (p-mentha-1, 3-dien-7-al, p-mentha-1,4-dien-7-al) in Indian cumin oil. Thus, the microwave treatment, inspite of losing terpene hydrocarbons, retained aldehydes in the volatile oil, making microwaves the best choice as an alternative-heating medium for processing [Behera Sushmita, Nagarajan S and Rao L Jagan Mohan, Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles, Food Chem, 2004, 87 (1), 25-29].

Page(s): 513-514

Oil/Fats

Mon, 28 Nov 2005 22:58:59 GMT

Title: Oil/Fats

Abstract: The scientists at Turkey have evaluated the effect of packaging materials and storage conditions on sunflower (Helianthus annuus Linn.) oil quality. During experiment glass and polyethylenterephthalate (PET) bottles filled with sunflower oil were stored under both light and dark and with/without headspace to determine the effects of light, air, packaging materials and storage time on the stability of sunflower oil. Peroxide value (PV), free fatty acids, soap content and iodine number were measured to determine stability of sunflower oil every 3months until 9 months. Glass bottles recorded lower oxidation values than oils packaged in PET. The oxidation proceeded faster in packages stored in light than in darkness, and in those with headspace. The best quality oil was found stored in the dark, free of air and packed in glass and then in PET. Even though glass gave the best protection against oxidation, PET bottles offer adequate protection (especially in the dark). This study showed that air, packaging and storage time all have an effect on the stability of sunflower oil [Kucuk M and Caner C, Effect of packaging materials and storage conditions on sunflower oil quality, J Food Lipids, 2005, 12, 222-231].

Page(s): 509-512