| 1. |
- Basu, Santanu
(författare)
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Anti-nutritional compounds in pulses: implications and alleviation methods
- 2021
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Ingår i: Legume Science. - : Wiley. - 2639-6181. ; 4
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Forskningsöversikt (refereegranskat)abstract
- Pulses are a rich source of protein and minerals particularly for the vegetarian and vegan population. However, several anti-nutritional compounds, such as trypsin inhibitor, phenolic compounds, phytates, cyanogenic compounds, lectins and saponins are also found in the legumes. Most of the anti-nutritional compounds of the pulses are present in the seed coat. Most of these compounds are sensitive to heat and can be substantially reduced by milling, cooking, germination, fermentation and heat processing. This review paper summarizes anti-nutritional compounds present in different pulses including their fractions, significance and beneficial and adverse effect on human health. The aim of this paper is to enlighten the readers about the anti-nutritional compounds present in the pulses and possible processing methods to enhance utilization of pulses.
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| 2. |
- Basu, Santanu
(författare)
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Application and toxicity studies of arabinoxylan and beta-d-glucan stearic acid ester composite coatings in extending postharvest storage of peach
- 2021
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Ingår i: Scientific Reports. - : Springer Science and Business Media LLC. - 2045-2322. ; 11
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Tidskriftsartikel (refereegranskat)abstract
- Peaches are good source of nutrients and known for their taste and aroma. The highly perishable nature of the peaches tends to decay rapidly during transportation and storage is a serious constraint for efficient transportation and storage. Therefore, the effect of arabinoxylan (AX) and beta-D-glucan stearic acid ester (SABG) composite coating material was examined for the postharvest storage quality of peach under storage at 22 +/- 2 degrees C with 85% relative humidity (RH). Both, AX-SABG and shellac (1-2%) coatings significantly reduced the change in the quality attributes like weight loss (1.2-1.4 fold), respiration rate (1.1-1.2 fold), ripening index (1.3-1.5 fold) and firmness (1.3-1.5 fold) during 6 days storage as compared to the uncoated peaches. In addition, AX-SABG (1-2%) coating was more effective in retaining aroma volatiles and reducing disease incidence compared to shellac. Further, acute and chronic toxicological studies have shown no tissue related toxicity and mortality in mice. Our results suggest that AX-SABG as an edible coating has the potential to preserve the fruit quality during 6 days storage at 22 +/- 2 degrees C and extend the postharvest shelf life of peach during storage.
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| 3. |
- Basu, Santanu
(författare)
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Choice modelling for participation in milk marketing channels: Evidence from Punjab, India
- 2020
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Ingår i: Indian Journal of Dairy Science. - 0019-5146 .- 2454-2172. ; 73, s. 260-267
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Tidskriftsartikel (refereegranskat)abstract
- Over the last few decades India has witnessed tremendous growth in the dairy sector giving varied market opportunities to the milk producers. There have been growing concerns regarding exclusion of the lower castes and small holder producers from organised milk marketing channels. In this context, the paper studies the choice of milk marketing channel in relation to the demographic variables using a set of household level data from the districts of Ludhiana and Moga districts in Malwa region of Punjab. Choice modelling has been done using Bivariate Probit Model and the econometric model has been operationalized using software R. To overcome selection bias, a two-step analysis is undertaken to explain participation in liquid milk markets and conditioned on that is the choice of milk marketing channel. The study found that Buffalo is the preferred milch animal in this area. The region is dominated by organised milk marketing channel with 69% households selling milk to the organised channel. The study concludes that social barriers which are manifested by caste of the household hamper the capability of the SC households to participate in the organised milk marketing channel.
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| 7. |
- Basu, Santanu
(författare)
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Heat resistant chocolate development for subtropical and tropical climates: a review
- 2022
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Ingår i: Critical Reviews in Food Science and Nutrition. - : Informa UK Limited. - 1040-8398 .- 1549-7852. ; 62, s. 5603-5622
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Tidskriftsartikel (refereegranskat)abstract
- Heat resistant chocolate (HRC) which can retain the desired texture and mouthfeel in tropical and subtropical climatic conditions has become a major research area in the chocolate industry. Liking of the chocolate products keeps on changing with the geographical conditions of the world due to the availability of ingredients from local resources and consumer's taste preferences. The geographical changes also bring about the change in climatic conditions and as such no chocolates have been formulated to withstand the hot tropical or sub-tropical temperature conditions. Textural issues and various storage related problems faced due to meltability of chocolate in different countries has opened up a broad research field of sustainable HRC manufacturing. Over the years, there are broadly three different approaches (fat modification, sugar structure modification and innovative process approach) to develop the HRC and all these scientific approaches have given different scientific insights about improving the heat resistance characteristics and textural stability of chocolate. There is a lack or coordinated fundamental and applied research related to cocoa butter polymorphism, and thermal-textural issues during product development/storage. This review paper is an attempt to describe the different scientific approaches for developing HRC and how they affect the physical/sensory chocolate attributes.
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| 8. |
- Basu, Santanu
(författare)
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Improved postharvest quality of apple (Rich Red) by composite coating based on arabinoxylan and beta-glucan stearic acid ester
- 2020
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Ingår i: International Journal of Biological Macromolecules. - : Elsevier BV. - 0141-8130 .- 1879-0003. ; 151, s. 618-627
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Tidskriftsartikel (refereegranskat)abstract
- Apples (Rich Red) were coated with wheat straw arabinoxylan (AX) and beta-glucan stearic acid ester (SABG) composite coating material in the concentration range of 1-2%. The postharvest storage life of coated apples was studied at 22 degrees C (+/- 2) with 65% and 85% relative humidity for 45 days. Application of both AX-SABG (1-2%) and shellac (1-2%) coatings material significantly reduced the weight loss, respiration process, color degradation, process of fruit softening and ripening index as compared to the uncoated apples up to 30 days storage. However, the AX-SABG coatings were found more effective in preventing the aroma loss, reducing microbial spoilage and maintaining sensorial attributes as compared to shellac and uncoated apples during storage. (C)2020 Elsevier B.V. All rights reserved.
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| 9. |
- Basu, Santanu
(författare)
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Indian apple quality characteristics as affected by controlled atmosphere storage
- 2022
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Ingår i: Journal of Applied Horticulture. - : Society for the Advancement of Horticulture. - 0972-1045. ; 24, s. 269-274
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Tidskriftsartikel (refereegranskat)abstract
- The effects of controlled atmosphere (CA) storage on postharvest qualities of apple (Royal Delicious) were investigated. Compared to the postharvest quality of fresh apple (0 day) a significant change in the fruit qualities such as respiration rate, firmness, ripening, color, low molecular weight sugar, enzyme activity and concentrations of volatile compounds were observed during CA storage. After 90 days CA storage, apples showed a significant increase in respiration rate (58.7%), ripening index (13.9%) and reduction in firmness (35.8%) compared to fresh apples. During 90 days CA storage, the apple aroma volatile compounds showed a significant increase in their total concentrations from 151.2 µg/kg to 280.7 µg/kg compared to initial storage, followed by a remarkable decrease to 141.8µg/kg during 180 days of storage. Therefore, the study enables us to conclude that the prolonged CA storage of apples significantly reduced fruit quality.
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| 10. |
- Basu, Santanu
(författare)
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Influence of sugar substitutes in rheology of fruit gel
- 2022
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Ingår i: Advances in Food Rheology and Its Applications : Development in Food Rheology. - 9780128239834 ; , s. 385-411
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Bokkapitel (refereegranskat)abstract
- The dietary awareness of consumers has led to an interest in low-calorie food products in recent times. There is a trend in the food market for the development of food products by full or partial replacement of sugar using alternative sweeteners. Fruit gel is an intermediate moisture food containing fruit pulp, sugar, pectin, and acid. For a product like fruit gel, it is important to understand the relationships between the sensory perception of food gel and textural or rheological properties. A new product like a low-calorie fruit gel in which the sugar content is low has to be manufactured by controlling the sensory and textural perception of the product. Developing a product with a natural or artificial sweetener by partial or full substitution of sugar is a technical challenge. The chapter describes the rheological behavior of fruit gels as influenced by alternative sweeteners by partial or full replacement of sucrose. Understanding the molecular mechanisms of gelation for different sweeteners and linking them with the macroscale rheological properties of the fruit gels will provide better scientific insights into product reformulation.
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