Constituent Laboratory of Council of Scientific and Industrial Research

Mysore, India

Constituent Laboratory of Council of Scientific and Industrial Research

Mysore, India
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Anuradha K.,Plantation Products | Shyamala B.N.,Indian Central Food Technological Research Institute | Naidu M.M.,Constituent Laboratory of Council of Scientific and Industrial Research
Critical Reviews in Food Science and Nutrition | Year: 2013

Vanilla is a tropical orchid belonging to the family Orchidaceae and it is mainly used in food, perfumery, and pharmaceutical preparations. The quality of the bean depends on the volatile constituent's, viz., the vanillin content, the species of the vine used, and the processing conditions adopted. Hence, proper pollination during flowering and curing by exercising utmost care are the important aspects of vanilla cultivation. There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150-180 days as reported in traditional curing methods. Vanillin is the most essential component of the 200 and odd such compounds present in vanilla beans. Vanillin as such has not shown any antioxidant properties, it is along with other compounds has got nutraceutical properties and therefore its wide usage. The medicinal future of vanilla may definitely lie in further research on basic science and clinical studies on the constituents and their mechanism of action. © 2013 Copyright Taylor and Francis Group, LLC.


Saranya Devi E.,Indian Central Food Technological Research Institute | Saranya Devi E.,Constituent Laboratory of Council of Scientific and Industrial Research | Saranya Devi E.,Anna University | Vijayendra S.V.N.,Indian Central Food Technological Research Institute | And 3 more authors.
Biocatalysis and Agricultural Biotechnology | Year: 2012

The present work was focused on simultaneous production of certain intra- and extra-cellular polymers by fast growing Sinorhizobium meliloti MTCC 100 using rice bran, a low cost agro-industry residue, in hydrolyzed form to enhance product yields. The culture produced 3.63. g/L of biomass, 1.75. g/L of intra-cellular polymer (polyhydroxyalkanoate, PHA) and 1.2. g/L of extra-cellular polymer (exopolysaccharide, EPS) in control, polymer production (PP) medium. Supplementation of 20% rice bran hydrolysate (RBH) to PP medium at 0. h resulted in increased production of biomass, PHA and EPS (5.92, 2.71 and 2.01. g/L, respectively). Addition of RBH at after 24. h of fermentation increased the amount of EPS by 5 folds after 72. h at 30 °C. An initial pH of 7.0 and fermentation temperature of 30 °C were found to be optimum for the production of biomass as well as both the biopolymers. The biomass, PHA and EPS contents increased with the increase in fermentation period from 24. h to 72. h, with a maximum biomass of 7.45. g/L and PHA of 3.60. g/L. With further incubation to 96. h EPS production increased to 11.8. g/L. Gas chromatography and Fourier transform infra red spectroscopy of the PHA indicated it to be a copolymer of polyhydroxybutyrate and polyhydroxyvalerate. © 2011 Elsevier Ltd.


Jyotsna R.,Indian Central Food Technological Research Institute | Jyotsna R.,Constituent Laboratory of Council of Scientific and Industrial Research | Milind,Indian Central Food Technological Research Institute | Milind,Constituent Laboratory of Council of Scientific and Industrial Research | And 6 more authors.
Journal of Food Processing and Preservation | Year: 2014

Split green gram (Phaseolus aureus) was roller milled into semolina and was substituted at 20, 40, 60 and 80% levels in vermicelli making in this study. The ash and protein content increased in blends as the level of green gram semolina (GGS) increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 60% level of GGS. The firmness value increased from 36.20 to 36.80N with 20-60% GGS in pasta. At 80% level of GGS, the cooking loss and stickiness value were highest (7.8% and 0.80N), whereas firmness value and overall quality score were lowest (32N and 27.5/40.0), indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odor making it unacceptable. Hence, 60% GGS was considered optimum in vermicelli. The pasta made with 60% GGS had a protein and dietary fiber contents of 16 and 6%, respectively, with in vitro protein digestibility value of 62%. © 2013 Wiley Periodicals, Inc.

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