Preparation of Low-Cost Value-Added Indian Desserts

The inter-relationships between poverty and nutrition are well known; poverty restricts access to food required to meet daily requirements or ensure dietary diversity and thus leads to malnutrition, while malnutrition can adversely affect educational and economic attainments, thus perpetuating poverty. Locally available foods which contains various nutrients like carbohydrates, proteins, essential amino acids (lysine, metheonine, valine etc.), “Preparation of Low Cost Value Added Indian Desserts (Pancake)”. with the objectives to determine the nutrient composition of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour and acceptability of value added prepared products by the incorporation of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) respectively, and “Pancake” was served as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30 g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) without incorporation of “malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour” (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the different chemical analysis procedure; data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Pancake” incorporation level of treatment T2 (25g malted wheat flour, 20g malted barley flour, 30g sweet potato flour,15g carrot flour, 10g puffed amaranth seed flour) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. The cost of products based on raw materials (Rs/ 100g). The cost of the (Pancake) ranged between Rs 8.9 to Rs 11.45. Nutrient analysis of the products showed an increase in energy, protein, fat, carbohydrate, calcium and iron content when compared with control. On the basis of findings we concluded that the products for prepared by incorporating malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels were at par with control/ conventional food products as well as improve the iron, fiber and calcium content. These food products are beneficial for malnourished children. Keywords: Malted Wheat, Malted Barley, Puffed Amaranth seed, Sweet Potato, Carrot, Pancake, amino acid.

Influence of herbicides on germination and quality of Palmer amaranth (Amaranthus palmeri) seed

Lab and greenhouse studies were conducted to evaluate the effects of chemical treatments applied to Palmer amaranth seeds or gynoecious plants retaining seeds on seed germination and quality. Treatments applied to physiologically mature Palmer amaranth seed included acifluorfen, dicamba, ethephon, flumioxazin, fomesafen, halosulfuron, linuron, metribuzin, oryzalin, pendimethalin, pyroxasulfone, S-metolachlor, saflufenacil, trifluralin, and 2,4-D plus crop oil concentrate applied at 1 and 2× the suggested use rates from the manufacturer. Germination was reduced by 20% from 2,4-D, 15% from dicamba, and 13% from halosulfuron and pyroxasulfone. Dicamba, ethephon, halosulfuron, oryzalin, trifluralin, and 2,4-D decreased the average seedling length by at least 50%. Due to the observed effect of dicamba, ethephon, halosulfuron, oryzalin, trifluralin, and 2,4-D, these treatments were applied to gynoecious Palmer amaranth inflorescence at the 2× registered application rates to evaluate their effects on progeny seed. Dicamba decreased seed germination by 24%, whereas all other treatments were similar to the control. Crush tests showed seed viability was greater than 95%; thus, dicamba did not have a strong effect on seed viability. No treatments applied to Palmer amaranth inflorescence affected average seedling length; therefore, chemical treatments did not affect the quality of seeds that germinated.

Trends in the use of gluten-free flours in the production of functional products

The scientific review article allows to evaluate the relevance of scientific research of gluten-free bakery and confectionery products produced on the basis of secondary types of flour and flour mixtures, modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients, designed to maintain the health of the population suffering from gluten intolerance. Much attention is paid to the use of amaranth seed flour in bread production, which has a higher biological value compared to traditional types of flour. Adding, along with amaranth flour, chufa tuber flour, carrot, rowan, pumpkin, apple and other powders to the dough can expand the diet of patients with symptoms of gluten intolerance. In particular, the apple powder contribute to the prevention of cardiovascular disease, excess weight, removal of heavy metals from the body, prevent the development of atrophy of the skeletal muscles, and carrot powder - speed recovery from a nervous breakdown, prolonged stress, strengthen the heart muscle, improve blood vessels, enhance immunity, prevent the development of atherosclerosis, hypertension, etc. The technology of production of gluten-free products based on amaranth seed flour mixed with corn or rice flour continues to be improved, which significantly increases the nutritional value of these products and expands the range of affordable gluten-free food products of domestic production. Another example is croissants baked on the basis of rice, buckwheat, flaxseed, almond and Teff flour. The analysis of organoleptic and physicochemical parameters showed that they meet the requirements of quality and high taste and aroma characteristics. Gluten-free bread based on chia flour, buckwheat flour, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa, rice and lupine flours contain a high amount of dietary fiber, positively influencing the quantitative and qualitative composition of intestinal microflora and helping to preserve the freshness of baked products. Despite the commonality of existing approaches in the production of gluten-free products, scientists suggest supplementing the existing recipes with secondary types of flour, fruit and berry and other functional components. Thus, the problem of using gluten-free flours in the production of functional products remains the object of increased scientific attention on the part of scientists, manufacturers and consumers.

Review On: Progress In Wheat Bread Improvement: Emphasis on Ingredient Functionality

Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of the in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional pieces of bread. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol, and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour, and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve the overall appearance, quality, sensory properties, and shelf-life of gluten-free bread. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat pieces of bread depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases.

Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes of structure formation of shortcrust dough was investigated. The quality indicators of finished flour confectionery products from shortcrust pastry based on model functional compositions (MFC) have been determined. It has been established that the introduction of ASF and WPCUV into the model functional compositions leads to an increase in the elasticity of the prototypes and to an increase in the resistance of the dough to mechanical stress. The closest in viscous-plastic characteristics to the control is a sample with a ratio of 96.2:2.0:1.8 of oat flour ECO:ASF:WPC-UV. For shortcrust pastry, the ratio 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV is optimal. When using the composition in a ratio of 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV, the adhesive stress of the dough masses decreased 2.2 times compared to the control. For the sample using ECO wheat germ, the adhesive stress of the dough masses decreased by 1.7 times compared to the control. The relationship of improved shortcrust pastry with oat flour ECO:ASF:WPC-UV in the ratio 96.2:2.2:1.6 with the surface (steel) is the smallest. The friability of a shortcrust semi-finished product with the in­troduction of MFC decreased by 3...5 %. On the contrary, the index of wetness increased with an increase in WPC-UV and ASF, which is explained by the significant content of protein substances and dietary fibers, which have a higher water-clay capacity. The study of the MFC influence on the processes of structure formation of shortcrust pastry makes it possible to significantly improve the functional and technological properties, nutritional and biological value of confectionery products.

Import of Palmer amaranth (Amaranthus palmeri S. Wats.) seed with sweet potato (Ipomea batatas (L.) Lam) slips

Palmer amaranth is one of the most economically important and widespread weeds of arable land in the United States. Although no populations are currently known to exist in Canada, its distribution has expanded northward such that it is present in many of the States bordering Canada and multiple pathways exist for its introduction. In this short communication we report on the transport of viable Palmer amaranth seed on imported sweet potato slips. A reproductive pair of Palmer amaranth seedlings were identified from soil accompanying imported sweet potato slips in 2018. Identification was confirmed using species specific single nucleotide polymorphisms.

Peanut Response to Preemergence Applications of Metribuzin

Herbicide-resistant Palmer amaranth is one of the most problematic weeds in agronomic cropping systems in Georgia. The wide germination window of Palmer amaranth seed allows it to emerge after field corn harvest, and if left uncontrolled, can contribute significantly to the weed seed-bank causing problems in future rotational crops. One option for a lay-by (in-crop) or post-harvest burndown application in field corn for postemergence and residual control of Palmer amaranth is metribuzin. However, the current metribuzin label prohibits peanut planting for 18 months after application. Peanut tolerance to metribuzin has not been well documented. Therefore, the objective of this research was to evaluate the tolerance of peanut to metribuzin. Field studies were conducted in 2017-2019 in Ty Ty, GA to evaluate the tolerance of peanut to various rates of metribuzin. In a RCBD with four replications, metribuzin was applied preemergence (two days after planting) at 0, 70, 140, 280, 420, and 560 g ai/ha. Rainfall in the first month after planting was 13.1, 15.9, and 11.8 cm for 2017, 2018, and 2019, respectively. Data were subjected to nonlinear regression using log-logistic analysis to demonstrate a dose-response relationship. Year by treatment interactions were significant for late season injury, so data were separated by year. However, early season injury, stand loss, and yield loss data were pooled over years. There was a direct relationship between rate and the response variables. As metribuzin rate increased, injury, stand loss and yield loss increased. Generally, visual injury, stand loss, and yield loss were negligible at rates less than or equal to 140 g ai/ha. With a targeted application rate of 280 g ai/ha and an estimated half-life of 30 to 60 days, metribuzin residues should have minimal impact on peanut grown in rotation when used in lay-by or post-harvest treatments for the prevention of Palmer amaranth seed rain in field corn.

Effect of single or sequential POST herbicide applications on seed production and viability of glyphosate-resistant Palmer amaranth (Amaranthus palmeri) in dicamba- and glyphosate-resistant soybean

Glyphosate-resistant (GR) Palmer amaranth is a troublesome weed that can emerge throughout the soybean growing season in Nebraska and several other regions of the United States. Late-emerging Palmer amaranth plants can produce seeds, thus replenishing the soil seedbank. The objectives of this study were to evaluate single or sequential applications of labeled POST herbicides such as acifluorfen, dicamba, a fomesafen and fluthiacet-methyl premix, glyphosate, and lactofen on GR Palmer amaranth control, density, biomass, seed production, and seed viability, as well as grain yield of dicamba- and glyphosate-resistant (DGR) soybean. Field experiments were conducted in a grower’s field infested with GR Palmer amaranth near Carleton, NE, in 2018 and 2019, with no PRE herbicide applied. Acifluorfen, dicamba, a premix of fomesafen and fluthiacet-methyl, glyphosate, or lactofen were applied POST in single or sequential applications between the V4 and R6 soybean growth stages, with timings based on product labels. Dicamba applied at V4 or in sequential applications at V4 followed by R1 or R3 controlled GR Palmer amaranth 91% to 100% at soybean harvest, reduced Palmer amaranth density to as low as 2 or fewer plants m−2, reduced seed production to 557 to 2,911 seeds per female plant, and resulted in the highest soybean yield during both years of the study. Sequential applications of acifluorfen, fomesafen and fluthiacet premix, or lactofen were not as effective as dicamba for GR Palmer amaranth control; however, they reduced seed production similar to dicamba. On the basis of the results of this study, we conclude that dicamba was effective for controlling GR Palmer amaranth and reduced density, biomass, and seed production without DGR soybean injury. Herbicides evaluated in this study had no effect on Palmer amaranth seed viability.