Multigrain Flour Research Articles

Characterisation of wholegrain composite for pretzels: a comprehensive nutritional and functional analysis

SummaryWholegrain composite flours are used for bakery products to enhance their nutritional value and to decrease the reliance on wheat importation as well as to ensure food security in most developing countries. This work aimed to optimise oat, maize, barley and wheat flour levels in the development of nutritionally enriched wholegrain pretzels. Composite flour blends were prepared by mechanical mixing of oat flour (OF), barley flour (BF), maize flour (MF) and wheat flour (WF) in the following proportion: WF (100%) (T0 – control), W:B (90:10) (T1), W:M (90:10) (T2), W:O (90:10) (T3), W:B:M:O (85:5:5:5) (T4), W:B:M:O (76:8:8:8) (T5) and W:B:M:O (70:10:10:10) (T6). Wholegrain composite flour mixes were analysed for their proximate composition and antioxidant properties. The fat, protein, ash and moisture content significantly changed (P < 0.05) in all treatments, while the fibre content increased. DPPH radical scavenging activity and total phenolic and flavonoid content showed significant changes compared to the control. A rapid visco analyser determined multigrain flour's rheological and pasting properties, and the values showed significant (P < 0.05) differences for peak viscosity, final viscosity and pasting temperature. The final product was analysed for proximate analysis, texture, colour and sensory evaluation. The increase in moisture, protein, fibre and ash content of the product was observed. Moisture, fat and fibre content of pretzels exhibited significant correlations (P < 0.05) with the sensory parameters. A grouping of the samples in function of the chemical and sensory characteristics was depicted from the principal component analysis. Texture and colour analysis showed significant differences (P < 0.05). Sensory evaluation results showed that the overall score for acceptability found for composite flour mix which contains 10% barley, 10% oat and 10% maize with wheat in a 30:70 ratio was accepted by the consumer. Consumption of wholegrain pretzels as snack food can contribute to a nutritious and balanced diet.

Preparation of Multi‐Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance

AbstractTo acquire the optimum treatment strategy that leads to the highest yield of resistant starch (RS) in multigrain flour (MF), wheat flour, whole oat flour, and whole buckwheat flour are used to prepare antidigestive MF by using pullulanase debranching combining heat–moisture treatment (P‐HMT). Based on the single factor tests and response surface analysis, the optimum conditions for the treatment of MF are determined as follows: pullulanase 62.6 U g−1, autoclaving 21.3 min, HMT at 100 °C, and 30.4% water content for 6.0 h. Under these conditions, the yield of RS in the flour reaches 77.42%. P‐HMT causes protein denaturation, starch gelatinization, and flour clumps in MF, facilitating starch recrystallization and interactions among short‐chain starch, monomeric proteins, and lipids. All these findings are further confirmed by the conversion of starch crystal from A‐type to B+V‐type, the improvement of starch short‐range molecular order, and the presence of more binary/ternary complexes in treated flour. In brief, the starch digestion resistance improvement in the treated flour is attributed to the recrystallization of short‐chain starch and interactions between starch and protein/lipid.

Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour

The starch digestibility of flour is influenced by both physicochemical treatment and flour particle size, but the interactive effect of these two factors is still unclear. In this study, the effect of pullulanase debranching, combined with heat-moisture treatment (P-HMT), on starch digestibility of multi-grain flours (including oat, buckwheat and wheat) differing in particle size was investigated. The results showed that the larger-size flour always resulted in a higher resistant starch (RS) content either in natural or treated multi-grain flour (NMF or PHF). P-HMT doubled the RS content in NMFs and the large-size PHF yielded the highest RS content (78.43 %). In NMFs, the cell wall integrity and flour particle size were positively related to starch anti-digestibility. P-HMT caused the destruction of cell walls and starch granules, as well as the formation of rigid flour aggregates with B + V starch crystallite. The largest flour aggregates with the most ordered B + V starch were found in large-size PHF, which contributed to its highest RS yield, while the medium- and small-size PHFs with smaller aggregates were sensitive to P-HMT, resulting in the lower ordered starch but stronger interactions between starch and free lipid or monomeric proteins, eventually leading to their lower RS but higher SDS yield.

Production, Value Addition and Entrepreneurship Development of White Grained Variety Finger Millet KMR 340

One of the significant millets that is widely grown in diverse regions of India and Africa is finger millet. In terms of raw fibre and minerals like calcium and phosphorus, it is more nutrient-dense and even superior to wheat and rice. For a considerable portion of the population and at least one meal a day for families living in producing catchments, it provides a significant source of dietary carbs. Unfortunately, it is referred to as "poor men's food," and because people are unaware of its benefits and limitations, its use is restricted in the areas where it is grown. The white Finger millet cultivar KMR 340, specifically developed for confectionery use, is resistant to blast and blight diseases and is tolerable to stem borer and aphids. The main cause of finger millet's limited use is the lack of processed millet products. By setting up businesses on finger millet with the aid of Self-Help Groups in rural regions, efforts have been made to transform the millet grains into practical forms like Multi-grain Flour and Ragi Malt and provide the products to the consumers. For farm women and SHGs, starting rural businesses using finger millet has proven to be a profitable venture. This has increased demand for finger millet, which is resistant to blast and blight diseases and tolerant of stem borer and aphids, as well as increased employment opportunities and revenue for the group members. This is closely connected to the rise in nutrient-dense food consumption, which is moving society closer to greater health.

Effect of Storage on Dietary Fibre Rich, Multigrain Cookies

This study focused on the effect of value addition of multigrain cookies with ripe banana peel powder and date powder during storage. Physical and physicochemical analysis of value added multigrain cookies were determined as per AOAC and evaluate the effect of these parameters during storage. The study firstly optimizes the formulation of multigrain flour, comprising wheat, oats, finger millet and barley flour, by blending these flours in various ratios. Subsequently, based on sensory evaluation, a 70:30 ratio (wheat flour to other flour) was found acceptable. Incorporation of banana peel powder and date powder in ratio of 2.5 to 10 % with shortening, powdered sugar, milk, vanilla essence and baking powder resulted in nutritionally rich cookies compared to control in the manner of protein, crude fiber and carbohydrate. Data obtained from analysis clearly indicated that significant higher score was observed for T5 cookies containing 60:30:5:5 ratio of wheat flour: multigrain flour: banana peel powder: date powder. The effect of storage time was sustainably significant on cookies quality parameters, indicating that cookies were acceptable up to 1 month stored in polyethylene bags without any preservative under ambient conditions.

Occurrence of mycotoxins and microbial communities in artisanal infant flours marketed in Côte d'Ivoire.

The aim of this study was to determine the microbial diversity and mycotoxin profile of artisanal infant flours commonly vended in public healthcare centres and retail markets in Côte d'Ivoire. Thus, maize, millet, sorghum, soya and multigrain (mix of different cereals) flour samples collected from different localities were first, analysed for nutritional composition, then for microbial communities using high-throughput sequencing and for mycotoxins through UHPLC-MS/MS method. Firmicutes was the most abundant bacterial phylum and the dominant genera were Weissella, Staphylococcus, Pediococcus. Potential pathogenic genera such as Bacillus, Enterobacter, Acinetobacter and Burkholderia were also found. The fungal community was composed of two dominant phyla (Ascomycota and Basidiomycota) and 31 genera with > 0.1% relative abundance. In samples from public healthcare centres, Candida, Hyphopichia, Trichosporon, and Cyberlindnera were the most dominant genera according to the flour type while in samples from retail markets, they were Cyberlindnera, Clavispora, Nakaseomyces, Aureobasidium and Candida. Possible toxigenic genera Fusarium and Aspergillus were also detected. Aflatoxin B1 (AFB1), Ochractoxin (OTA), Fumonisin B1 (FB1) and B2 (FB2) were the mycotoxins found in the analysed flours. AFB1 was detected in 100% of maize (range 1.2-120.5µg/kg; mean: 44.2µg/kg) and 50-83.3% of millet flours (range 0.2-31.5µg/kg; mean: 31.5µg/kg). Its level in all maize and rice flour samples exceeded EU standard (0.1µg/kg). For OTA and fumonisins, millet and maize flours showed the highest levels of sample exceeding the EU standard. Thus, artisanal infant flours marketed in Côte d'Ivoire, mainly maize and rice flours, although containing potentially beneficial bacteria, represent potential health risks for children.

Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

Evaluation of potentiality of erythritol on improving the physicochemical, functional, and pasting properties, along with the storability of multigrain flour using chemometric approach

The rising demand for gluten-free, non-sucrose-based food products has originated the concept of incorporation of polyol in composite flour to fulfill multiple health benefits. In this study, the multigrain (MG) flour was prepared from roasted maize, Bengal gram, pearl millet, and finger millet and the effect of the addition of erythritol on the physicochemical, functional, and pasting properties of MG flour was investigated. Increasing erythritol incorporation level from 0 to 70% in MG flour resulted in a significant increase in bulk density (BD) from 0.88 to 1.27 g/cc, water absorption index (WAI) from 2.99 to 3.28 g/g, water solubility index (WSI) from 9.07 to 9.30%, foaming capacity (FC) from 10.44 to 10.56%, and reduction in oil absorption capacity (OAC), peak viscosity, and final viscosity from 2.11 to 1.82 g/g, 626 to 237 cP, and 499.3 to 208.4 cP, respectively. The linear Pearson correlation described that there was a significant positive correlation between moisture content and water activity (r = 0.755), WAC and WAI (r = 0.873), WAC and WSI (r = 0.891), and WAI and WSI (r = 0.915). From the principal component analysis (PCA) and hierarchical cluster analysis (HCA), it was confirmed that the MG flour with 20–40% erythritol showed non-significant (p > 0.05) variation in the functional properties (WAI, WAC, OAC, and FC) up to 5 months under ambient conditions (30 ± 5 °C and 50–60% relative humidity). Hence, the above recommended levels of erythritol signify their potentiality for application of manufacturing good quality bakery and extruded products, especially for diabetic people.

Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv)

Rice broken and low glycemic ingredients such as millet and pseudocereal were used to formulate the multigrain flour using Linear Programming (LP) in MATLAB to prepare Low Glycemic Rice (LGR). The constraints considered in LP were: glycemic index (GI < 55), protein (≥ 10 g/100 g), iron (≥ 6 mg/100 g) and carbohydrate (≤ 70 g/100 g). A laboratory-scale co-rotating twin-screw extruder was used to produce the LGR. Proximate composition, mineral content, physicochemical properties, cooking characteristics, starch digestibility, pasting properties and microstructure of LGR were analyzed and compared with raw rice (Swarna Cv.). The LGR was characterized as a highly nutritious low glycemic food (GI value of 55.03) with high protein (12.88%), fiber (2.22%), fat (2.28%), ash (1.38%), and iron content (16.11 mg/100 g) as compared to the raw rice. The cooking losses (14.23%), water solubility index (7.21%) and total colour difference (25.14) of LGR were significantly higher, whereas cooking time (8.25 minutes) was significantly lower, which may be due to several cracks and voids as observed in SEM analysis. Moreover, the LGR showed significantly different pasting properties compared to raw rice.

Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours

Complementing traditional food processing techniques with emerging ones like three-dimensional (3D) food printing can re-innovate the derived products as more consumer-centric with known human wellness values. This study investigated the nutritional quality, polyphenol composition, and antioxidant activity of conventional and 3D printed biscuits from the same wholegrain and multigrain flours. Fermented cowpea and germinated quinoa were bioprocessed at 28 °C for 48 h and freeze-dried to obtain cowpea sourdough and malted quinoa flours, and the flours subsequently used to prepare kneaded and shaped dough or 3D printed dough baked as biscuits. Some chemical compositions of the biscuits revealed minute differences in ash, fiber, protein, threonine, serine, as well as potassium content and significant differences (p ≤ 0.05) in total flavonoid contents and phenolic compounds. The 3D printed biscuits from biomodified flours had improved concentrations of methionine, aspartic, glutamic, higher iron and phosphorus contents, slightly varied antioxidant activities, and better appearances than the corresponding conventional biscuits. The comparable and improved chemical compositions of the 3D printed biscuits indicate the possible use of value-added intermediate products from traditional processing techniques with emerging technology to manufacture in-demand novel foods with wellness-promoting properties beyond basic nutrients.

A Study Of Consumer Behaviour Towards Products Promoting Health And Sustainability

Background: Recent years have seen a transition in consumer’s buying behaviour for foods having better nutrition, transparent claims with more clean processes and ingredients. Objective: This paper aims at understanding the factors that influence consumers’ food buying behaviour, perceptions and healthy food choices. Methodology: Quantitative research was done in restricted cities of India through online media. Information was collected (targeting21-40 years age group) from 470 respondents (64.4% males and 35.6% females). Responses were recorded through an online circulated questionnaire containing 15 close-ended questions, which were statistically analyzed through MS-excel using graphical representations. Results: A greater inclination was seen towards healthier options in staples such as multigrain flour. The survey findings reported that around 34.5% of consumers are taking the product quality claims and source of ingredients seriously, and also consumers do care about the environmental impact of the products, with 83.62% respondents preferring products which are environment friendly and socially responsible. Conclusion: It can be concluded that there has been a considerable shift towards healthier food choices. Companies should focus on strategies to promote healthier choices, clean labels, more transparency and reduce their environment and social burden. Marketing strategies may also be geared towards promotion of products through online platforms since millennia’s, who compromise 48% of work force spend their major time online.

Teff Grain-Based Functional Food for Prevention of Osteoporosis: Sensory Evaluation and Molecular Docking Approach

Osteoporosis is a highly prevalent skeletal disorder, which is characterized by compromised bone strength predisposing to an increased risk of fracture. The medical approaches presently followed for the prevention and treatment are associated with several side effects. Thus, it becomes important to design alternatives that are safer, economical, and easy to use. Plants provide us with a beneficial and effective option for such designs. They are rich in nutrients and phytochemicals that can be used to target signalling pathways to prevent the development of disease. For this purpose, we used Ethiopian grain, teff as a preventive strategy for osteoporosis as it has a favourable nutritional profile. In our study, we focussed on the preparation of functional multi-grain flour with Ethiopian grain, teff, and other ingredients that have a positive effect on bone health. A cookie was prepared from the multi mix flour and to analyze its shelf life and acceptance we performed a sensory evaluation where we observed no significant difference in the cookies' characteristics during the period of study. We also performed Molecular Docking of eight flavonoid polyphenols selected from the nutritional profile of the ingredients to understand their binding affinity, interaction with the target, receptor activator of nuclear factor kappa-Β ligand (RANKL), and prophylactic or therapeutic effects in the prevention of osteoporosis. It was found that all 8 flavonoid polyphenols bound with RANKL, at least at one of the crucial binding sites and so can be used for the prevention of osteoporosis.

Exploring The Effect of Mutigrain Flour on Glycemic Index of Diabetic Rats Model

The glycemic index is a measure that assesses the quantity of carbohydrates in meals on a range of zero to 100, reflecting how rapidly an item raises blood sugar. Multigrain flour stayed active for eating, and it had greater storage stability. Objective: To evaluate the effect of multigrain flour on glycemic index and insulin levels of diabetic rats. Methods: The Current study was designed to evaluate the effect of multigrain flour on diabetes. Sample size was 60 male rats (3 groups were made) 20 in each group and Convenient sampling was used. Proximate chemical analysis of the multigrain flour was also done. SPSS version 24.0 was used to tabulate and analyse the data. Results: Highest feed intake at week 1 was (24.10 ± 0.48 g/rat) and highest feed intake at week 4 was (25.80 ± 0.95 g/rat). Highest water intake at week 1 was (21.03 ± 0.51 mL/rat) and highest water intake at week 4 was (25.52 ± 0.54mL/rat). Highest blood glucose level at 0-day was (177.27 ± 2.40 mg/dL) and highest blood glucose level at 30th day was (149.57 ± 4.51mg/dL). Highest glycemic index value at week 1 (0-minute) was (136±2.04), highest glycemic index value at week 1 (30-minute) was (165 ± 2.47), highest glycemic index value at week 1 (60-minute) was (165 ± 2.47). Conclusions: This approach is also beneficial in the management of a variety of disorders. The addition of micronutrients to multi grain flour can boost the nutritional content of goods while also extending their shelf life.

Uses of multigrain for functional ice cream cone

A study was conducted to understand the acceptance of blended healthy gluten-free high protein flour; we aimed to standardize an innovative, preservative-free, simple, and nutritional that is cost-effective. Grains are a staple and major part of the human diet. Multigrain products are made by combining more than two grains. They give more nutrients. They give more than regular single grain consumption and fulfill deficiencies of nutrients of other grains. The study explored Whole wheat flour, Millet, Oats, Quinoa and Amaranth. Without whole wheat flour develop an ice cream cone. Processing of grains may lead to the destruction of nutrients from grain therefore different types of grain are mixed to make multigrain food products. Bioactive compounds are fatty acids, minerals, vitamins, prebiotics, probiotics, dietary fiber, carotenoids, enzymes, antioxidants, and phytochemicals. These bioactive compounds help in the prevention of various chronic diseases as well as keep your body healthy. In this review, I discuss multigrain product and their nutrition, the product designed was multigrain flour, the effect of processing on grains and their health benefits. The study explored multigrain flour to develop an ice cream cone. The product was developed under laboratory conditions, standard steps were followed to develop the product. The Evaluation was performed on sensory attributes like Appearance, color, taste, texture, aroma, and overall acceptability of the product. In the preparation of ice-cream cones yield %, baking time, and ice cream holding time were investigated. Microbial analysis was carried out for validation of its shelf life. Our other vital focus was on the packaging and nutritional labeling.

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Starch is the most abundant organic compound in nature, second only to cellulose. However, the conserved structure of native starches limits their properties and applications. Therefore, it is often necessary to modify them to obtain specific properties. As a common green and safe physical modification method, pre-gelatinization can improve the cold water solubility and swelling power of starch. The typical preparation methods of pre-gelatinized starch include spray drying, extrusion, and drum drying. Spray-dried pre-gelatinized starch still had good granule shape, but the increase of cold water solubility and cold paste viscosity was relatively small. Extruded and drum-dried pre-gelatinized starch showed serious structure destruction, significant increases in cold water solubility and cold paste viscosity, but relatively low hot paste viscosity. The properties of pre-gelatinized starch obtained by different methods are different, so do their effects on the quality of flour products. Wheat flour products, as one of the leading staple food for the people all over the world, play a vital role in people's daily life. With the improvement of people's living standards, more and more special flour products with unique features have received attentions of consumers and researchers. However, the sensory characteristics of special flour products are often inferior to traditional flour products, which limits its development. The unique functional characteristics of pre-gelatinized starch make it expected to play an essential role in the quality improvement of featured flour products. In this paper, the granule morphology, crystal structure, hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed, which provides a theoretical basis for the application of pre-gelatinized starch in food industry. The conserved structure of native starches limits their properties and applications. Pre-gelatinized starch prepared by spray drying, extrusion and drum drying, its structure and physicochemical properties changed significantly. Spray-dried pre-gelatinized starch still had good granule shape, but the increase of cold water solubility and cold paste viscosity was relatively small. Extruded and drum-dried pre-gelatinized starch showed serious structure destruction, significant increases in cold water solubility and cold paste viscosity. Due to its good hydration properties in cold water, it has a good application prospect in multi-grain flour products, frozen dough, gluten-free flour products and high-moisture bread.

Effect of Fat Replacers on the Multigrain Biscuits

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.

Nutritional compositions, bioactive properties, and in-vivo glycemic indices of amaranth-based optimized multigrain snack bar products

The pervasiveness of diabetes mellitus (DM) is globally escalating, the disease being a consequence of dietary changes and modernization. As a result of rising consumer demand for products with greater quality and health benefits, research efforts aim to incorporate multigrain flours into snack products which could significantly improve the nutritional composition while harnessing their health-promoting properties. Snacks are an essential part of the human diet providing satiety and supply of necessary nutrients. To develop the multigrain snack product (MS), pre-fermented amaranth, acha, and pearl millet flours were combined in different ratios following optimization using response surface methodology representing SB1 (90: 5: 5) and SB2 (47.98: 26.68: 25.34) and oat snack bar market sample (SBC) served as control. The nutrient composition, glycemic index (GI), antioxidant properties, microbial safety, and sensory quality of the developed snacks were assessed using standard methods. SB1 and SB2 had high protein and ash contents, whereas, the carbohydrate and energy contents were similar to SBC. In addition, snack bar had a good balance of amino acids, contained significant macro and micro elements with a Na/K ratio of <1, and the phytate/calcium molar ratio was below the corresponding critical limit. MS bars depicted low to intermediate GI (48.69, 57.11), especially SB1 while SBC had approximately high GI (69.81). In addition, MS exhibited significant •OH scavenging ability, Fe2+ chelation, and the ability to inhibit Fe2+-induced lipid peroxidation. Summarily, SB1 had the highest protein content (21.95%), the composition of essential amino acid exceeded the reference standard, possessed low GI, and low postprandial blood sugar concentration (144 mg/dL) thus, may considerably qualify as a healthful dietary snack being nutrient-dense with antioxidant and hypoglycemic properties.

Effect of Fat Replacers on the Multigrain Biscuits

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.

Product Formulation through Incorporation of Multigrain Flour to Traditional Snack “Sakkaravaratti Upperi”

The term “Work Life Balance” has become a hot topic during the days of covid-19 mostly among women employees. It has got more attention due to the reason that a persons both professional and personal life are equally important especially for a women because of the types of role they play at home and have to work professionally at their work place. As in case of banking sector they have to meet a large population daily in their working schedule and due to this they have to face a high risk during the pandemic. The findings revealed that there were no salary changes like in other service sectors and CANARA BANK has upgraded its policy of work from home to ‘Work from anywhere’ during the outbreak of covid-19. This study also tried to find the causes of imbalance in the professional life of women employees due to gender, refusal of men to accept women as seniors, and lack of mutual support. Thus it resulted in showing that there were no such policies implemented till now to maintain the work life balance which will motivate the employees and reduce their stress which will result in better performance of their work.70 women bank employees from Canara bank are the sample size of this study.

Effect of milling and sourdough fermentation on bioactive compounds of selected multigrain blends

Blends of wheat, rye and barley were used to obtain multigrain milling fractions. The multigrain flours were further subjected to fermentation, and the metabolites profile and the nutritional potential of the obtain sourdoughs were explored. Increasing the level of rye and barley in the multigrain blends resulted in increased DPPH RSA, total phenolic and folic acid contents in flours and brans. The level of panthotenic acid decreased in flours and brans, with the increase of rye and barley levels. Both spontaneous and lactic acid bacteria assisted sourdough fermentation resulted in lower levels of folic acid compared to the corresponding flours, but the concentration increased with the level of rye and barley within blends. The metabolites biosynthesized by lactic acid bacteria varied with the levels of rye and barley in the blends. Multigrain milling and sourdough fermentation are valuable tools for modulating the nutritional profile of the cereal based food products.