دانلود کتاب Nutri-Cereals: Nutraceutical and Techno-Functional Potential

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Cover
Half Title
Title Page
Copyright Page
Table of Contents
About the Editors
List of Contributors
Preface
1 Nutri-Cereals: Niche to Mainstream
1.1 Introduction
1.2 Impact of Green Revolution On Nutri-Cereals and Their Major Comeback
1.3 Conventional Utilization of Nutri-Cereals in the Early Decades
1.4 Nutritive Value
1.5 Phytochemical Profile and Antioxidative Nature of Nutri-Cereals
1.6 Effect of Antinutritional Factors and Processing Treatments for Their Reduction/removal
1.7 Techno-Functionality of the Nutri-Cereals
1.7.1 Functional Properties
1.7.2 Structural and Morphological Attributes
1.7.3 Pasting Properties
1.7.4 In-Vitro Nutrient Digestibility
1.8 Recent Utilization
1.9 Conclusions
References
2 Traditional Vs. Modern Usage of Nutri-Cereals
2.1 Introduction
2.2 Traditional Usage of Nutri-Cereals
2.2.1 Milling
2.2.2 Parboiling
2.2.3 Multi-Grain Flour/composite Flour
2.2.4 Flatbreads and Pancakes
2.2.4.1 Roti/chapati
2.2.4.2 Thalipeeth
2.2.4.3 Papad
2.2.4.4 Khakhra
2.2.5 Pancake
2.2.6 Popping Or Puffing
2.2.7 Semolina (Rava/suji)
2.2.8 Malting–weaning Food
2.2.9 Fermented Foods
2.2.9.1 Idli
2.2.9.2 Dosa
2.2.9.3 Vada/wada
2.2.9.4 Uttapam
2.2.9.5 Pesarattu
2.2.9.6 Adai
2.2.10 Alcoholic and Non-Alcoholic Beverages
2.2.10.1 Ambali
2.2.10.2 Sarbat
2.2.10.3 Lassi
2.2.10.4 Koozh
2.2.10.5 Kunu
2.2.10.6 Mageu
2.2.10.7 Beer
2.2.10.8 Oti-Oka
2.3 Modern Usage of Nutri-Cereals
2.3.1 Extruded Millet Products
2.3.1.1 Flakes
2.3.1.2 Muesli
2.3.1.3 Muruku
2.3.1.4 Noodles – Vermicelli
2.3.1.5 Nutri-Pasta
2.3.2 Bakery Products
2.3.2.1 Multi-Grain Millet Bread
2.3.2.2 Nutri-Biscuits
2.3.2.3 Nutri-Cookies
2.3.2.4 Savory Cake
2.3.2.5 Chocolate Pudding
2.3.2.6 Muffins
2.3.2.7 Pizza Base
2.3.3 Ready-To-Eat Millet Products
2.3.3.1 Porridge
2.3.3.2 Kesari
2.3.3.3 Pongal
2.3.3.4 Burfi/peda
2.3.3.5 Kheer/payasam
2.3.3.6 Khichadi
2.3.3.7 Halwa
2.3.3.8 Upma
2.3.3.9 Appalu
2.3.4 Healthy and Functional Foods
2.3.4.1 Laddu
2.3.4.2 Mudde
2.3.4.3 Prebiotic Foods/beverages
2.3.4.4 Nutri-Bar
2.3.4.5 Non-Dairy Milk
2.3.4.6 Ice Cream
2.3.4.7 Soup
2.3.5 Value-Added Snack Foods
2.3.5.1 Samosa/patties
2.3.5.2 Pakoda
2.3.5.3 Bhakarwadi
2.3.5.4 Cutlet
2.3.5.5 Biryani
2.3.5.6 Bhel
2.4 Future Perspective
2.5 Conclusion
References
3 Sorghum (Sorghum Bicolor): Phytochemical Composition, Bio-Functional, and Technological Characteristics
3.1 Introduction
3.2 Nutraceutical Properties
3.2.1 Chemical Composition and Nutritional Value
3.2.1.1 Polysaccharides
3.2.1.2 Proteins
3.2.1.3 Lipid
3.2.1.4 Minerals and Vitamins
3.2.2 Potential Impacts of Sorghum On Human Health
3.2.2.1 Oxidative Stress
3.2.2.2 Cancer
3.2.2.3 Obesity and Inflammations
3.2.2.4 Dyslipidemia
3.2.2.5 Diabetes
3.2.2.6 Hypertension
3.2.2.7 Gut Microbiota
3.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
3.3.1 Major Bioactive Compounds Present in Sorghum
3.3.1.1 Polyphenolic Compounds
3.3.1.2 Phenolic Acid
3.3.1.3 Dietary Fiber
3.3.1.4 Resistant Starch
3.3.1.5 Bioactive Peptides
3.4 Techno-Functional Properties
3.5 Potential Utilization in Value Added Food Products
3.5.1 Sorghum Flour
3.5.2 Sorghum Bread
3.5.3 Extruded Sorghum-Based Products
3.5.4 Sorghum-Based Fermented Beverages
3.5.5 Sorghum Bean Tea
3.5.6 Sorghum Ingredients as a Food Additive
3.6 Conclusion
References
4 Nutraceutical Potential and Techno-Functional Properties of Pearl Millet (Pennisetum Glaucum)
4.1 Introduction
4.2 Harvesting and Post-Harvest Processing
4.2.1 Storehouse Management
4.3 Nutraceutical and Therapeutic Properties
4.4 Nutritional and Phytochemical Profile
4.4.1 Proximate Composition
4.4.2 Fatty Acid
4.4.3 Fibres
4.4.4 Resistant Starch
4.4.5 Polyphenols
4.4.6 Bioactive Peptides
4.4.7 Vitamins and Minerals
4.4.8 Phytochemicals
4.5 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
4.5.1 Phenolic Compounds
4.5.2 Fatty Acids
4.5.3 Dietary Fibre
4.5.4 Resistant Starch
4.5.5 Bioactive Peptides
4.5.6 Vitamins and Minerals
4.6 Techno-Functional Properties
4.6.1 Physical Characteristics
4.6.2 Color
4.6.3 Water and Oil Absorption
4.6.4 Rheological
4.6.5 Thermal
4.6.6 Structural
4.7 Potential Utilization in Value Added Food Products
4.7.1 Germination and Malting
4.7.2 Blanching
4.7.3 Fermentation
4.7.4 Product Profile and Quality Modulation in Multi-Grain Systems
4.8 Conclusion
References
5 Finger Millet (Eleusine Coracana): Phytochemical Profile, Potential Health Benefits, and Techno-Functional Properties
5.1 Introduction
5.2 Nutraceutical Properties
5.2.1 Antioxidant Property
5.2.2 Antidiabetic Activity
5.2.3 Antiobesity and Hypolipidemic Activity
5.2.4 Antimicrobial Activity
5.2.5 Wound Healing Property
5.2.6 Anti-Cataractogenic Activity
5.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
5.3.1 Bioactive Peptides
5.3.2 Polyphenolic Compounds
5.3.3 Dietary Fiber
5.3.4 Resistant Starch
5.4 Techno-Functional Properties
5.4.1 Pasting Properties
5.4.2 Color Profile
5.4.3 Water Absorption Capacity (WAC) and Water Solubility Index (WSI)
5.4.4 Oil Absorption Capacity (OAC)
5.4.5 Foaming Capacity and Foaming Stability
5.4.6 Swelling Index and Solubility
5.4.7 Emulsion Capacity (EC) and Emulsion Stability (ES)
5.5 Potential Utilization in Value Added Food Products
5.5.1 Malting and Weaning Food
5.5.2 Fermented Foods
5.5.3 Baked Foods
5.5.4 Extruded Foods
5.6 Conclusion
References
6 Nutraceutical and Functional Attributes of Foxtail Millet (Setaria Italica)
6.1 Introduction
6.1.1 Origin and Distribution
6.1.2 Botanical Information
6.1.3 Production
6.1.4 Physical, Nutritional and Therapeutic Properties
6.1.5 Utilization Method
6.2 Nutraceutical Properties of Foxtail Millet
6.2.1 Antioxidant Properties
6.2.2 Anti-Obesity Effects
6.2.3 Anti-Inflammatory Properties
6.2.4 Antihypertensive Properties
6.2.5 Anticancer Properties
6.2.6 Antidiabetic Properties
6.2.7 Hypolipidemic Effect
6.2.8 Gastro-Protective Effect
6.2.9 Antimicrobial Properties
6.2.10 General Health Benefits
6.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
6.3.1 Starch and Resistant Starch
6.3.2 Dietary Fibre
6.3.3 Protein
6.3.4 Phytochemicals
6.3.4.1 Phenolic Compounds
6.3.4.2 Tocopherol
6.3.4.3 Phytosterols
6.3.4.4 Fatty Acid Profile
6.3.4.5 Bioactive Peptides
6.4 Techno-Functional Characteristics of Foxtail Millet
6.4.1 Physical Characteristics
6.4.2 Thermal Characteristics
6.4.3 Gelatinization Characteristics
6.4.4 Rheological Characteristics
6.4.5 Hydration Behavior
6.4.6 Colour and Flavour Profile
6.4.7 Other Functional Properties
6.5 Potential Utilization of Foxtail Millet in Value-Added Food Products
6.5.1 Food Processing Techniques
6.5.1.1 Process of Soaking
6.5.1.2 Milling Process
6.5.1.3 High-Temperature Processing Methods
6.5.1.4 Fermentation Process
6.5.1.5 Germination Process
6.5.1.6 Value-Addition in Foxtail Millet
6.6 Conclusion
References
7 Proso Millet (Panicum Miliaceum): Bioactive Composition, Pharmacological Impact and Techno-Functional Attributes
7.1 Introduction
7.2 Nutraceutical Properties
7.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
7.3.1 Polyphenolic Compounds
7.3.2 Factors Affecting Resistant Starch in Foods
7.3.2.1 Effect of Protein
7.3.2.2 Effect of Lipid
7.3.2.3 Effect of Dietary Fiber
7.3.3 Antioxidant Properties
7.4 Techno-Functional Properties
7.4.1 Pasting Properties
7.4.2 Thermal Properties
7.4.3 Textural Properties
7.5 Potential Utilization in Value-Added Food Products
7.6 Conclusion
References
8 Kodo Millet (Paspalum Scrobiculatum): Bioactive Profile, Health Benefits and Techno-Functionality
8.1 Introduction
8.2 Nutritional Aspects of Kodo Millet
8.3 Phytochemical Composition of Kodo Millet
8.4 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
8.4.1 Dietary Fiber
8.4.2 Polyphenolic Compounds
8.4.3 Resistant Starch
8.5 Kodo Millet Nutritional and Functional Properties Alterations During Processing
8.5.1 Decortication
8.5.2 Soaking
8.5.3 Germination/malting
8.5.4 Popping/Puffing
8.6 Uses of Kodo Millets
8.7 Health Benefits of Kodo Millet
8.7.1 Millets as a Diabetic Treatment
8.7.2 Millets and the Ageing Process
8.7.3 Millets Are Anti-Cancer and Anti-Celiac
8.7.4 Millets for Heart Disease
8.8 Usage of Kodo Millet
8.9 Potential Utilization in Value Added Food Products
8.10 Value Addition of Kodo Millet
8.10.1 Multi-Ingredient Flour
8.10.2 Baked Goods
8.10.3 Fermented Items
8.10.4 Puffed/popped and Flaked Millets
8.10.5 Extruded Items
8.10.6 Nutrient-Dense Foods
8.11 Toxicity in Kodo Millet
8.12 Conclusion
References
9 Bioactive and Techno-Functional Properties of Barnyard Millet (Echinochloa Frumentacea)
9.1 Introduction
9.1.1 Origin
9.1.2 Botanical Description
9.1.3 Production
9.2 Nutraceutical Properties and Consequent Health Benefits of Barnyard Millet (Echinochloa Frumentacea)
9.2.1 Celiac Sprue
9.2.2 Arthritis: Gluten – a Trigger for Joint Pain
9.2.3 Diabetes
9.2.4 Cardiovascular Diseases
Role of Barnyard Millet
9.2.5 Cancer
9.2.6 Constipation
9.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties of Barnyard Millet
9.3.1 Polyphenols – Total Phenols and Flavonoids
9.3.2 Dietary Fiber
9.3.3 Resistant Starch
9.3.4 Bioactive Peptides
9.4 Techno-Functional Properties of Barnyard Millet
9.4.1 Grain Structural Properties and Color Profile
9.4.2 Physical Properties of Grain
9.4.3 Moisture Dependent Physical Properties
9.4.3.1 Geometric Mean Diameter
9.4.3.2 Sphericity
9.4.3.3 Surface Area
9.4.3.4 1000 Grains and Kernels Mass
9.4.4 Physical Properties of Starch Isolated From Barnyard Millet
9.4.5 Functional Properties of Barnyard Millet Flour
9.4.6 Processing Techniques and Functional Properties of Barnyard Millet
9.4.7 Rheological Properties of Barnyard Millet Flour
9.4.7.1 Viscosity
9.4.7.2 Dynamic Moduli
9.4.7.3 Phase Angle
9.4.8 Thermal Properties of Barnyard Millet and Barnyard Millet Flour
9.4.8.1 Specific Heat
9.4.8.2 Thermal Conductivity
9.4.8.3 Thermal Diffusivity
9.5 Potential Utilization in Value Added Products
9.5.1 Bakery Products
9.5.2 Puffed, Popped and Extruded Products
9.5.3 Noodles and Vermicelli
9.5.4 Other Traditional Recipes
9.5.5 Milk
9.5.6 Nutri Functional Snacks
9.5.7 Weaning Foods
9.6 Conclusion
References
10 Little Millet (Panicum Sumatrense): Nutraceutical Potential and Techno-Functionality
10.1 Introduction
10.1.1 Post-Harvesting Processing
10.2 Characterization of Phytochemical Compounds Responsible for Bioactive Properties and Effects of Processing
10.2.1 Effects of Sprouting On Proximate Composition of Little Millet
10.2.2 Dietary Fiber
10.2.3 Arabinoxylan Content
10.2.4 Total Phenolic Content
10.2.5 Total Flavonoid Content
10.2.6 Antioxidant Activity
10.2.7 In Vitro Starch Digestibility
10.2.8 Predicted Glycemic Index (PGI)
10.2.9 In Vitro Protein Digestibility (IVPD)
10.2.10 Anti-Nutritional Factors
10.3 Techno-Functional Properties and Effects of Processing
10.3.1 Rheological Behavior Using Mixolab
10.3.2 Pasting Properties of Little Millet
10.3.3 Flat Bread (Chapatti) Making Characteristics
10.3.4 Color Profile
10.3.5 Sensory Acceptability of Little Millet-Based Products
10.4 Conclusion
References
11 Polyphenolic Composition, Nutraceutical Profile, and Techno-Functional Properties of Black Wheat
11.1 Introduction
11.2 Genetics and Chemistry Behind Pigmented Wheat Varieties
11.3 Health Benefits of Pigmented Wheat Varieties
11.4 Comparison of Nutritional Properties of Pigmented Wheat Grains With Common Wheat
11.4.1 Macronutrients
11.4.2 Carbohydrates and Fibers
11.4.3 Proteins
11.4.4 Micronutrients
11.4.5 Minerals
11.4.6 Vitamins
11.5 Comparison of Antioxidant Properties of Pigmented Wheat Grains With Common Wheat
11.5.1 Antioxidant Content
11.5.2 Antioxidant Activity
11.6 Development of Food Products Using Pigmented Wheat Grains
11.7 Thermal Stability of Bioactive Compounds in Pigmented Wheat Grains
11.8 Consumer’s Perception
11.9 Conclusion
References
12 Phytochemical Composition, Nutraceutical, and Techno-Functional Attributes of Amaranth (Amaranthus Cruentus)
12.1 Taxonomy, Distribution, and Morphology
12.2 Nutritional and Phytochemical Composition
12.3 Phytochemical Composition
12.4 Nutraceutical and Techno-Functional Attributes of Amaranth
12.4.1 Antidiabetic Effects
12.4.2 Antihypertension
12.4.3 Anticancer
12.5 Conclusion
References
13 Non-Food Novel Applications of Nutri-Cereals
13.1 Introduction
13.2 Composition of Nutri-Cereals Pertaining to Non-Food Uses
13.3 Nutri-Cereals as a Feed Grain for Animals
13.3.1 Cattle Feed Industry
13.3.2 Poultry Industry
13.3.3 Ruminant Feed
13.3.4 Swine Feed
13.4 Application of Nutri-Cereals as a Source of Bio-Ethanol Production
13.5 Value Added Products From Nutri-Cereals for Non-Food Applications
13.5.1 Bioplastics
13.5.2 Nutri-Cereals Films and Coatings
13.5.3 Microparticles and Nanoparticles – Application in Pharmaceuticals and Biomedical
13.5.4 Adhesives and Resins
13.5.5 Fibers and Mats
13.6 Application of Nutri-Cereals as Natural Colorants
13.7 Nutri-Cereals as Eco-Friendly Building Materials
13.8 Conclusions and Future Directions
References
14 Processing Technologies of Nutri-Cereals
14.1 Introduction
14.2 Sorghum
14.3 Pearl Millet
14.4 Finger Millet
14.5 Barnyard Millet
14.6 Foxtail Millet
14.7 Little Millet
14.8 Kodo Millet
14.9 Proso Millet
14.10 Conclusion
References
15 Storage Stability and Quality Management of Nutri-Cereals and Associated Products
15.1 Introduction
15.2 Nutri-Cereals: an Overview
15.3 Shelf Life
15.4 Storage Stability Properties
15.4.1 Moisture Content
15.4.2 Water Activity (Aw)
15.4.3 Free Fatty Acid (FFA) Content
15.4.4 Microbial Count
15.4.5 Biological Factors
15.4.6 Other Biochemical Changes
15.5 Quality Management
15.6 Government Initiatives
15.7 Future Perspectives
15.8 Conclusion
References
16 Economic, Social, and Market Feasibility of Nutri-Cereals
16.1 Introduction
16.2 Origin and Distribution
16.3 Entrepreneurship Opportunities in Nutri-Cereal Processing Sector
16.3.1 Nutri-Cereal Enterprises By Category
16.3.1.1 Nutri-Cereals Processors
16.3.1.2 Nutri-Cereals Food Manufacturers and Value Addition
16.3.2 Why Value Addition of Nutri-Cereals Is Required?
16.3.2.1 Traders
16.3.2.2 Health Food/organic Product Companies
16.3.3 Nutri-Cereals Enterprises Can Be Divided Into Cottage Industry, Micro, Small and Medium Enterprises
a. Cottage Enterprise
b. Micro Enterprise
c. Small Enterprise
d. Medium Enterprises
16.3.4 Nutri-Cereals Business Plan for Nutri-Cereals Seed Entrepreneurs
16.3.5 Nutri-Cereals Aggregators
16.3.6 Nutri-Cereals Based Bio-Degradable Films for Supermarkets and Retail Industry
16.3.7 Nutri-Cereals Business Plan for Bakery Industry (Biscuits and Cakes)
16.3.8 Nutri-Cereals Business Plan for Export Industry
16.3.9 Nutri-Cereals Business Plan for the Farmer Producer Organization (FPO)
16.3.10 Creating E-Commerce Online Platform On Nutri-Cereals Products
16.4 Precautions of Nutri-Cereals
16.5 Social Feasibility
16.6 Economic Feasibility
16.7 Production and Market Value Chain
16.8 Future Prospects
16.9 Conclusion
References
Index