(RRJoFST)

Research & Reviews Journal of

ISSN : 2321 – 6468

May-August 2014

STM JOURNALSScientific Technical Medical

Food Science & Technology

� Study on Production of Wine from Different Vegetables

� Aflatoxins in Food and Feed: The Science of Safe Food

� Cytotoxicity of Edible Indian Oils on MDCK Cell Line

� Effect of Moisture Content on Flaxseed

� Trypsin Inhibitor Activity of Soybean

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Research & Reviews : Journal of Food Science & Technology

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Dr. K.V. Harish PrashanthScientistMeat, Fish & Poultry

Technology (CFTRI),Council ofScientific & Industrial Research.

Mysore.

Dr. B. B. BorseSr. scientist and UNU-Kirin Fellow, PPSFT Dept. CFTRI, Mysore-India.

Dr. Bharti JainAssociate Professor, Department of

Food Science and Nutrition, Maharshi Dayanand Saraswati University, Ajmer,

India.

Editorial Board

Prof (Dr.) Dharmesh Chandra SaxenaProfessor & Dean, Dept. of Food Engg.

& Tech., Sant Longowal Institute of Engg. & Tech., Longowal India.

Rintu BanerjeeAgricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur- India.

Dr. Madeneni madhava NaiduCentral Food Technological Research

Institute, Council of Scientific and Industrial Research, Mysore, India.

Dr. P PrabhasankarPrincipal Scientist Flour Milling Baking and

Confectionery Technology, Department Central Food Technological Research

Institute, Mysore India.

Prof. Proshanta GuhaAssistant Professor Agricultural and Food Engineering Department, Indian Institute

of Technology, Kharagpur India.

Dr. Madhusweta DasDepartment of Agricultural & Food Engineering IIT Kharagpur, India.

Dr Bhaskar NarayanPrincipal Scientist, R&D Department of

Meat, Fish and Poultry Technology, CFTRI Mysore India.

Vinod Kumar ModiHead & Senior Principal Scientist

Meat Fish and Poultry Technology Central Food Technological Research Institute, CSIR,

Mysore India.

Dr Manonmani Haravey Krishnan Principal Scientist Fermentation Technology and Bioengineering

Department CFTRI, Mysore, India.

Dr. Navin K. RastogiScientist, Department of Food Engineering

Central Food Technological Research Institute, Mysore, India.

Dr. Prasanna VasuSenior Scientist Food Safety and Analytical

Quality Control Laboratory (FS & AQCL),

CSIR - Central Food Technological

Research Institute, Mysore, India.

Dr. Mukesh KapoorScientist,Protein Chemistry and Technology

Department,CSIR-Central Food Technological Research Institute,

Mysore, India.

I take the privilege to present the hard copy compilation for the [Volume 3 Issue (2)] of Research &

Reviews Journal of Food Science & Technology. The intension of RRJoFST is to create an

atmosphere that stimulates creativeness, research and growth in the area of Food Science &

Technology.

The development and growth of the mankind is the consequence of brilliant Research done by

eminent Scientists and Engineers in every field. RRJoFST provides an outlet for Research findings

and reviews in areas of Food Science & Technology found to be relevant for National and

International recent developments & research initiative.

The aim and scope of the Journal is to provide an academic medium and an important reference for

the advancement and dissemination of Research results that support high level learning, teaching and

research in the domain of Food Science & Technology.

Finally, I express my sincere gratitude and thanks to our Editorial/ Reviewer board and Authors for

their continued support and invaluable contributions and suggestions in the form of authoring write-

ups/ reviewing and providing constructive comments for the advancement of the journals. With

regards to their due continuous support and co-operation, we have been able to publish quality

Research/Reviews findings for our customers base.

I hope you will enjoy reading this issue and we welcome your feedback on any aspect of the Journal.

Dr. Archana Mehrotra

Director

STM Journals

Director's Desk

STM JOURNALS

1. A Comparative Study on Production of Wine from Different Vegetables Kritika Tripathi, Amiti Garg, Pooja Singh, Sudhir Kotnala, Jai Prakash Muyal 1

2. Aflatoxins in Food and Feed: The Science of Safe Food Kiran Lakkireddy, Kasturi K, Sambasiva Rao K. R. S. 6

3. Cytotoxicity of Edible Indian Oils on MDCK Cell LineNeha Vaidya, Subhadra Mandalika, Sweta Kothari, Devanshi Gohil, Abhay Chowdhary 12

4. Effect of Moisture Content on Physical Properties of FlaxseedAjit K Singh, Vasudha Sharma, K C Yadav 19

5. Trypsin Inhibitor Activity of Soybean as Affected by Genotype and ProcessingBharti Jain 28

ContentsResearch & Reviews : Journal of Food Science & Technology

RRJoFST (2014)© STM Journals 2014. All Rights Reserved

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)

Volume 3, Issue 2

www.stmjournals.com

A Comparative Study on Production of Wine from

Different Vegetables

Kritika Tripathi, Amiti Garg, Pooja Singh, Sudhir Kotnala, Jai Prakash Muyal* School of Biotechnology, Gautam Buddha University, Greater Noida, Uttar Pradesh, India

Abstract Wine consumption provides many health benefits. Production of wine involves

fermentation of the substrate by yeast and conversion of sugar to alcohol. Wine produced

from vegetables can be used as a nutraceutical throughout the year. In the current comparative study we selected bottle gourd, brinjal and bitter gourd for wine production

involving alcohol fermentation by yeast. As an internal control grape wine was also

prepared. The vegetable samples and grape samples were tested at day 0, 8 and 16 for sugar content using hand refractrometer, alcohol content using specific gravity method,

total polyphenols using folin-ciocalteau method and antioxidant capacity using phosphomolybdate method. A gradual reduction in the sugar content was observed with a

gradual increase in the alcohol content in the vegetable wines, suggesting that the sugar

content was converted into alcohol due to fermentation. As a result of fermentation, polyphenol content and antioxidant capacity increased in vegetable wines.

Keywords: Alcohol, Fermentation, Vegetables, Wine, Yeast

RRJoFST (2014) © STM Journals 2014. All Rights Reserved

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)

Volume 3, Issue 2

www.stmjournals.com

Aflatoxins in Food and Feed: The Science of Safe Food

Kiran Lakkireddy*, Kasturi K., Sambasiva Rao K. R. S. Department of Biotechnology, Acharya Nagarjuna University, Guntur, A.P., India

Abstract Aflatoxins (AFs) are polyketide-derived; cancer causing toxic fungal metabolites

(mycotoxins) produced by filamentous fungal species Aspergillus flavus, Aspergillus parasiticus, Aspergillus pseudocaelatus, Aspergillus pseudonomius and rarely

Aspergillus nomius in/on foods and feeds, exclusively in field corn and peanuts. AFs frequently contaminate agricultural commodities and thus pose serious health hazards to

plants, humans and domestic animals. AFs are “natural” contaminants of foods, their

formation is unavoidable and it’s very important to detoxify chemically or physically crops of foods that are contaminated by toxins in ways that retain their edibility. This

review focuses on the most important detection methods of Aflatoxin (AF) fungi and

quantification of their toxic products which are threated to humans, animals and crops.

Keywords: Aflatoxins, Metabolites, Biosynthesis, Food contamination, Detection

RRJoFST (2014)© STM Journals 2014. All Rights Reserved

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)

Volume 3, Issue 2

www.stmjournals.com

Cytotoxicity of Edible Indian Oils on MDCK Cell Line

Neha Vaidya1, Subhadra Mandalika

1*, Sweta Kothari2,

Devanshi Gohil2, Abhay Chowdhary

2

1Department of Foods, Nutrition and Dietetics, College of Homescience, Nirmala Niketan,

49 New Marine Lines, Mumbai, India 2 Department of Virology, Haffkine Institute for Training, Research and Testing,

Acharya Donde Marg, Parel, Mumbai, India

Abstract The therapeutic effects of edible lipids and their products have received great attention

from healthcare specialists, with the conclusions often remaining contradictory and thus

inviting further research in this area. The present study is yet another attempt to

understand the safety of edible oils at cellular level and thus aimed at exploring the

cytotoxicity of branded cooking oils on a cell line based model, i.e., Madin- Darby Canine Kidney (MDCK) cell line using MTT assay. Two- and ten-fold dilutions of the oil

samples were used for the assay. All the oil samples showed cytotoxic effect on MDCK

cell line in a dose dependent manner. As per the CC50 values, mustard oil was most cytotoxic followed by groundnut and canola oils (4.23, 13.94 and 29.07%) where as palm

oil was the least cytotoxic (96.89%).Coconut oil and sesame seed oil were also found to be cytoprotective with CC50 values of 83.22 and 72.22%, respectively. The cytotoxicity

of virgin coconut oil and virgin olive oil (66.46 and 12.55) was more than that of their

refined forms (83.22 and 64.85). Thus, a source specific difference was noticed in the cytotoxicity of the samples tested, with the effect being inversely proportional to the

degree of saturation in the oils. Virgin oils showed higher level of cytotoxicity than their

corresponding refined forms. Thus, results of the present study indicated a strong need

for an in depth analysis of the therapeutic potential of edible oils as well as the impact of

processing on the same.

Keywords: MTT, Cytotoxicity, Edible oils, Virgin oils

RRJoFST (2014)© STM Journals 2014. All Rights Reserved

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)

Volume 3, Issue 2

www.stmjournals.com

Effect of Moisture Content on Physical Properties

of Flaxseed

Ajit K Singh1*, Vasudha Sharma

2, K C Yadav

3

1Department of Agricultural Engineering, NIMS University, Jaipur, Rajasthan, India

2Department of Food Technology, Jamia Hamdard, Hamdard University, Delhi, India

3Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, India

Abstract The physical properties of fibered flaxseed were investigated within moisture content varying from 4.62 to 18.39%. The length and width increased from 5.17 to 5.46 mm, 2.53

to 2.68 mm, respectively while the thickness increased from 1.21 to 1.26 mm with

increase in the moisture content from 4.62 to 11.12% and decreased to 1.23 mm with further increase in moisture content to 18.39%, respectively in the moisture content

range. One thousand seed weight increased linearly from 7.31 to 8.82g. The bulk density decreased from 702.24 to 582.37 kg/m

3, while the true density increased from 1124.38 to

1242.29 kg/m3 in the moisture content range. The porosity values of flaxseed increased

linearly from 37.544 to 53.121%. The angle of repose increased linearly from 23.224° to 39.148° in the moisture content range. The static coefficient of friction was in the range

of 0.427 to 0.961 over different material surfaces due to change in moisture content from 4.62 to 18.39% (d.b.). The static coefficient of friction against aluminium sheet had the

highest static coefficient of friction (0.446) at the lowest moisture content (4.62%)

followed galvanized iron (0.438), plywood (0.432), and stainless steel (0.427)while at the highest moisture content (18.39%), plywood (0.961) had the highest coefficient of friction

followed by aluminium sheet (0.946), stainless steel (0.935), and galvanized iron (0.928),

respectively. The results are necessary for design of equipment to handling, transportation, processing, and the storage of flaxseed.

Keywords: Flaxseed, Physical Properties, Moisture Content, Density, Angle of

Repose

RRJoFST (2014)© STM Journals 2014. All Rights Reserved

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print)

Volume 3, Issue 2

www.stmjournals.com

Trypsin Inhibitor Activity of Soybean as Affected by

Genotype and Processing

Bharti Jain* Department of Foods Science and Nutrition, Maharshi Dayanand Saraswati University, Ajmer, India

Abstract The health and prosperity of consumers depend upon their ability to refine their food

supply in the short term by removing toxic materials using extraction methods, or in the

long term through crop selection and plant breeding. During the last four decades, soybean has emerged as an important kharif crop of Rajasthan. Soybean is recognized for

its value in enhancing and protecting health. The study has been undertaken to validate

analysis of trypsin inhibitor activity of different soy genotype popularly grown in Rajasthan and effect of home scale processing techniques on trypsin inhibitors present in

different soy genotypes. On the basis of popularity and recent yield, five varieties namely NRC 37, Pratap Soya, PK 1024, JS 93-05 and JS 335 were selected for the study. These

varieties were purchased from Agriculture Research Station, Kota. Whole unbroken

soybeans free from infestations were selected. The processing techniques applied to see the effects on trypsin inhibitors of genotypes are soaking, boiling, roasting and

germination. With reference to trypsin inhibitor activity, highest was observed in Pratap Soy (59.76 mg/g of soy), followed by NRC 37 (39.23 mg/g of soy), JS-335 (38.18 mg/g of

soy), JS 93-05 (34.09 mg/g of soy) and PK-1024 (31.82 mg/g of soy). After soaking

highest reduction in trypsin inhibitor activity was observed in JS-335 (69.59%). After boiling, highest reduction in trypsin inhibitor activity was observed in JS-9305 (91.08%).

After roasting, maximum reduction was seen, the highest being in NRC-37 (93.8%).

Germination showed highest reduction of 36 per cent in NRC-37. The results of mean difference in trypsin inhibitor activity of unprocessed and processed soy genotypes

revealed a very high significant difference (P<0.001) after boiling. Similarly, microwave roasting and germination also revealed a significant difference (P<0.05) after

processing. The analysis of variance in mean trypsin inhibitor activity among

unprocessed and processed soy genotypes showed a very high significant difference (P<0.001). A highly significant difference (P<0.01) was observed between soaking v/s

boiling and boiling v/s germination. Rest other processing techniques showed a difference

in mean content of trypsin inhibitor, but this difference was not significant (P>0.05).

Keywords: Anti nutritional factors, Trypsin Inhibitors Activity, Soy genotype, Soy

processing