Central Tuber Crops Research Institute

About: Central Tuber Crops Research Institute is a facility organization based out in Thiruvananthapuram, Kerala, India. It is known for research contribution in the topics: Starch & Fermentation. The organization has 475 authors who have published 587 publications receiving 10285 citations.

Bio-processing of bael (Aegle marmelos L.) fruits into wine with antioxidants

Abstract: Wine, from β-carotene rich tropical bael (Aegle marmelos L.) fruits, widely known for their immense medicinal properties (anti-diarrheic, anti-bacterial and anti-inflammatory) was prepared by fermenting with the wine yeast (Saccharomyces cerevisiae) as starter culture. Biochemical and sensory analyses were conducted to study the proximate and sensory attributes of the wine. The wine had the following proximate composition: Total soluble solids, 2.91 Brix; total sugar of 2.03 g/100 ml; titratable acidity, 0.15 g tartaric acid/100 ml; pH, 4.1; total phenolics, 0.93 g/100 ml; β-carotene, 33 mg/100 ml; ascorbic acid, 80 mg/100 ml; lactic acid, 0.64 mg/100 ml and ethanol content of 7.87% (v/v). The bael wine had a DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity of 48% at a dose of 250 mg/ml. Principal Component Analysis reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity) into three independent components which accounted for 80.78% variation. Sensory evaluation was carried out by 16 selected panelists on various attributes such as taste, aroma, flavor, color/appearance and after taste. The results showed that the bael wine was very much liked by the panelists and there was no significant difference between the two sets (po0.05) in most sensory parameters. Wine prepared from bael fruit pulp is a novel beverage rich in anti-oxidants with an alcoholic concentration of 7.87% (v/v). There is

Determination of amylose content in different starches using modulated differential scanning calorimetry

Abstract: A simple calorimetric method for determination of amylose content in starch is reported. Starches were heated in the presence of two common surfactants, viz., sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB), and the enthalpies of melting of the amylose-surfactant complexes were determined using Modulated Differential Scanning Calorimetry (MDSC). A large number of native starches including cereal, root and pea starches were examined. The results were compared with those obtained by iodimetry and gel permeation chromatography (GPC) for all the starches. There was a good correlation between the values from iodimetry and GPC with those obtained using the surfactants. Both surfactants seemed to work equally well, even for those starches with about 40% amylose content. However, in case of SDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies.