Vasudeva Singh - Academia.edu (original) (raw)

Papers by Vasudeva Singh

Journal of Food Science and Technology-mysore, Nov 23, 1981

Drying of harvested high moisture paddy under monsoon weather is a problem in some parts of India... more Drying of harvested high moisture paddy under monsoon weather is a problem in some parts of India. Attempts were therefore made to dry high moisture (18-22.8%) paddy by roasting (in a commercial Gram roaster) with sand for 1-1.5 min at 95-155 degree C followed by tempering for 1.5-2 h in metal bins and finally spreading in air for cooling. Roasting with sand reduced the moisture by 5-10% but as the paddy attained 106 degree C the proportion of cracks in the grain increased, which however could be healed by tempering. Optimum results were obtained when the sand is of -25 to +44 BSS size and the paddy to sand ratio is 1:25. The rice obtained after milling had characteristics similar to cured or parboiled rice.

ORYZA-An International Journal on Rice, 2015

Four red–pigmented and one non–pigmented paddy rice varieties were subjected to shelling and mill... more Four red–pigmented and one non–pigmented paddy rice varieties were subjected to shelling and milling properties and some of their physico–chemical qualities in pre and post hydrothermally processed form have been studied. Alkali score for rice indicated that these varieties were of high Gelatinization Temperature (GT) nature. (EMC) Equilibrium moisture content of raw husked/milled rice was less compared to their respective hydrothermally processed forms. Total amylose Equivalent (AE) was 28–30% in husked rice and 29–31% in milled rice. Hydrothermal processing reduced AE as well as soluble amylose equivalent to different extents. Amylography studies indicated that GT of husked rice of pigmented variety were high (77–81° C). Peak Viscosity (PV) was high for husked rice of IR–64 (1075 BU) compared to that of pigmented varieties (395 to 600 BU). In milled rice of all varieties GT decreased by 4–7° C compared to their respective husked rice, whereas PV increased by 340 to 720 BU in pigme...

Journal of Food Science and Technology, 2010

Cereals and millets generally hydrate at a moderate rate and their hydration behaviour differs in... more Cereals and millets generally hydrate at a moderate rate and their hydration behaviour differs in native and in processed state. The study was on the hydration of paddy, milled rice, parboiled rice, wheat, millets and equilibrium moisture content (EMC) on soaking at room temperature. Paddy hydrated very slowly, hydration rate was slow in brown rice but fast in milled rice and highest in waxy rice. In most of the rice varieties, maximum absorption occurred at the end of 30 min. In wheat hydration rate was slow and its EMC was highest (43%). Maize grits of big size hydrated slowly compared to small grits. In coarse cereals EMC varied from 28 to 38%. Foxtail millet hydration was slow whereas that of fi nger millet was fast. The data were tested on the Peleg's equation, which gave a reasonable fi t to experimental data. Peleg's constants k 1 and k 2 were calculated for the above grains and their hydration behaviour has been predicted. The model fi tted very well to milled rice hydration data where the coeffi cient of variance ranged from 0.9982 to 0.9995. With exception in some millet the hydration data fi tted well with the Peleg's equation. Generalized equations have been formulated for prediction of moisture content of cereals and millets.

Journal of Cereal Science, 2015

Dry heat parboiling is a unique paddy processing technique that has been scarcely exploited. Dry ... more Dry heat parboiling is a unique paddy processing technique that has been scarcely exploited. Dry heat parboiling at high temperature for short time and low temperature for long time on physical and physicochemical properties of three rice varieties differing in amylose content were studied. Hardness of the kernels increased from 66.4 N, 68.8 N and 59.8 N in raw samples to 89.1 N, 86.9 N and 59.8 N in parboiled high amylose, low amylose and waxy rice samples respectively. Rapid migration and evaporation of water from severely heated kernels caused cavity formation at the centre. Irreversible damage of amylopectin structures to leachable fractions caused continuous rise of the pasting curve. Crystallinity was thereby reduced. Parboiled high amylose samples gave X-ray diffraction patterns with peaks characteristic of A, B and Vtype starch crystallinity. Crystalline starch-lipid complexes were observed in low amylose and waxy rices. The significant increase in the amount of rapidly digestible starch from 56.7%, 61.7% and 66.6% in raw samples to 92.1%, 90.8% and 94.8% respectively in severely processed rice samples and subsequent reduction in resistant starch from 24.5%, 21.2% and 18.4% to 0.4%, 1.9% and 0.1% indicated possibilities for targeted food use of the dry heat parboiled samples.

Trends in Applied Sciences Research, 2007

Starches from three varieties of rice of high amylose (indica), intermediate amylose (japonica) a... more Starches from three varieties of rice of high amylose (indica), intermediate amylose (japonica) and almost negligible amylose (japonica waxy) were isolated. They were acetylated by using four times their weight of acetic anhydride (11% sodium hydroxide as 50% aqueous solution as catalyst) for 15, 30 and 60 min.The acetyl content varied from 30 to 41% and degree of substitution (DS) from 1.63 to 2.55. Under similar conditions of acetylation, waxy rice starch showed highest acetyl content and highest DS. Dimethyl formamide was the solvent used for dispersing these modified starches. Films of indica modified starch of 30% acetyl content and 1.63 DS showed highest strength compared to other varieties of modified starch. Glass transition temperature (Tg) was highest in waxy rice starch (~ 232°C) followed by japonica non-waxy and indica rice starch. After acetylation, the Tg values increased in waxy modified ones, remained almost same in indica modified ones, decreased to some extent in japonica non-waxy modified ones compared to their respective native starches. Difference in specific heat capacity between starting and ending of glass transition point of indica and its modified ones remained almost same, increased in japonica and its derivatized ones, decreased in waxy modified one compared to their respective native starches. Among the native starches, melting point was highest in waxy starch. Modification increased this property in all the starches under all periods of acetylation. Increment was highest in japonica waxy acetylated ones. Degradation or decomposition of these starches occurred at 3-10°C higher than their respective melting points. Heat evolution was very high in japonica native (~ 203 mJ mg-1) and heat absorption was highest in indica 15 min modified one (~ 265 mJ mg-1). Difficulties encountered while determining the dynamic viscosity using the equipment of the synthetic polymer have been explained

ORYZA-An International Journal on Rice, 2011

Four varieties of paddy were soaked in hot water, drained, roasted in an industrial roaster, temp... more Four varieties of paddy were soaked in hot water, drained, roasted in an industrial roaster, tempered, flaked and passed through roller. Moisture content reduced from about 35% in paddy to 11–13% in the flakes. Equilibrium moisture content was high (83–85%) in roller pass flakes compared to edge runner flakes. Total amylose equivalent varied from 21 to 23% in flakes of edge runner (ER) while that of roller pass were ~22%. Soluble amylose varied from 10 to 14% in flakes of ER and 11 to 13% in flakes of ER+RP. Protein contents were high in ER flakes, but reduced to an extent of 6 to 30% in roller pass flakes. Significant changes in phosphorus, vitamins; riboflavin and niacin contents w ere not recorded among two types of flakes. Pasting profile parameters indicated that the initial viscosity ranged from 280 to 550 BU in all flakes. Peak viscosity was low compared to initial value in all flakes with exception in MTU 1001 variety. Swelling power remained almost same in both type of flak...

Pedagogìka, Psihologìâ ta Mediko-bìologìčnì Problemi Fìzičnogo Vihovannâ ì Sportu, 2013

Aim – is to provide a comprehensive information regarding the nutritional needs of athletes, foll... more Aim – is to provide a comprehensive information regarding the nutritional needs of athletes, followed by female athletes who have a higher necessity for Iron. Sports and nutrition are directly related to each other. Taking into consideration the fact that sports person need more energy to carry out their sporting activity effectively, it becomes of prime importance to take care for sports performance. Athletes must supposedly eat the perfect ratio of Protein, carbohydrate and fat at each meal and snack to control the hormonal systems and thus reach their maximum performance and ideal weight .The carbohydrate/protein/fat ratio of the 40-30-30 diet allegedly maintains the proper balance between the hormones insulin and glucagon. The present review focuses on the intake for a wholesome nutrient and well balanced diet for better performance among male as well as female athletes. Шрути Пандей, Вазудева Синг. Потребность в питании спортсменов. Цель – обеспечить исчерпывающую информацию о ...

Starch - Stärke, 2016

Red rice (Oryza sativa L.) consumed in most Asian countries is widely considered as nutritional a... more Red rice (Oryza sativa L.) consumed in most Asian countries is widely considered as nutritional and phytochemical enriched rice with health implications. In the present study, we prepared parboiled and parboiled cross-linked (phosphorylated) whole red rice and their beneficial effect was investigated in streptozotocin-induced diabetic rats. Groups of diabetic rats (n ¼ 8 per group) were maintained on raw whole red rice, parboiled whole red rice, and parboiled cross-linked whole red rice at 62% level in the diet for 6 weeks. The raw, parboiled and parboiled cross-linked whole red rice showed a significantly lower glycemic response in normal rats compared to that of white (polished) rice. All the three whole red rice forms exerted favorable influences in diabetic rats by improving the body weight and reducing hyperglycemia compared to control diet fed rats (p < 0.05). The characteristic diabetic complications such as severe glucosuria, proteinuria, blood urea, and nephropathy were notably reduced (p < 0.05). These red rice preparations also significantly decreased blood cholesterol and triglyceride concentrations in diabetic rats with a higher effect in the parboiled cross-linked rice group (p < 0.05). Histopathological examination of kidney sections revealed shrunken glomeruli in diabetic control rats, while glomeruli were nearly normal in all the three dietary intervention groups. Thus, the present animal study which evidenced the hypoglycemic, hypocholesterolemic, hypotriglyceridemic, and renal protective properties of all the three forms of whole red rice, with highest hypolipidemic effect by parboiled cross-linked red rice suggests their utility as a functional ingredient in diets for diabetics.

Journal of Nutritional Therapeutics, 2012

Whole grains are reported to be rich in nutrients, nutraceuticals and have number of health benef... more Whole grains are reported to be rich in nutrients, nutraceuticals and have number of health beneficial effects. A convenient multi-whole grain mix for the preparation of a drink or porridge was formulated by using cereals, millets, pulses and nuts. Particle size was mostly of 180-250 microns (52%). Amylograph characteristics like GT, PV, HPV, CPV were 82°C, 285BU, 310BU, and 605BU, respectively were ideal for drink. The mix was found to be rich in carbohydrate, protein, fibre and calorie. The 100g of the mix had nutraceuticals like carotenoids (290 g),-tocopherol (4.6mg),tocopherol (1.5mg), and polyphenols-soluble, bound and total (94,132 and 226mg GA Eq.). Bioactive properties like vitamin E activity, free radical scavenging activity, total antioxidant activity and starch digestibility were 2.6i.u., 153mg catechin.Eq./100g, 17mg Tocopherol equivalent and 61.8%. Mix was sensorily acceptable in the form of drink and porridge and can be used as an ideal nutritious food for all age group.

Quality Assurance and Safety of Crops & Foods, 2012

ABSTRACT Ready to Eat (RTE) cereal flakes from maize, wheat, rice, oats, sorghum, pearl millet, a... more ABSTRACT Ready to Eat (RTE) cereal flakes from maize, wheat, rice, oats, sorghum, pearl millet, and barley were prepared by an appropriate method of processing. Steps involved in the flaking process were: cleaning, dehulling (oats), conditioning, hydrothermal treatment, drying and tempering, pearling, flaking, drying, sizing and blistering. Studies on the properties and behavior of starch, nutritional and antioxidant properties of these cereal flakes were conducted. Moisture content ranged between 11 to 12%; 9 to 11% and 4 to 5% (w.b) for grains, flakes and blistered flakes respectively. Equilibrium moisture content on soaking at room temperature (RT) was between 30 and 46% for grains, 64 and 81% for flakes and 72 and 78% for blistered flakes. Hydration behavior at room temperature indicated that grains absorbed up to 30 – 35% moisture, flakes: 65 to 80% and blistered flakes: 50 to 80%. Soluble amylose in these grains varied between 13 and 18%; total amylose between 20 and 29% (d.b). For flakes, soluble and total amylose ranged from 12 to 16% and 19 to 27% (d.b) respectively, whereas for blistered flakes it was 11 to 14% and 19 to 26% respectively. Swelling power and Solubility studies between 30 and 100 °C varied from 2 to 16; 2 to 29% respectively for the grains. For flakes, the values were 6 to 14%; and 7 to 46%, whereas for blistered flakes they ranged from 10 to 14%; and 8 to 49%. Pasting profile indicated that the peak viscosity varied from ∼360 to 924 BU for grains, while this parameter decreased for flakes as well as for blistered flakes. Microstructure of grains, flakes and blistered flakes studied by scanning electron microscopy will be discussed. On flaking, loss (%) of polyphenols, free radical scavenging activity and total antioxidant activity were 26–54, 24–66 and 30–44, respectively in some of the above mentioned grains. Ultimately the soluble polyphenols in flakes varied from 30 to 61 mg Ferulic Acid Eq: (FAE) per 100 g; bound polyphenols from 21 to 59 mg FAE: total polyphenols ranged from 52 to 121 mg FAE / 100 g. Free radical scavenging activity (% reduction of DPPH+) varied from 16 to 54 and total antioxidant activity (mM alpha Tocopherol Eq:/g) from 8.5 to 11.1. Flaking process results changes in functional and antioxidant properties and these properties vary from grain to grain.

Cereal Chemistry Journal, 2014

Cereal Chem. 91(6):639-645 Dent, flint, and specialty genotypes of Indian yellow maize were evalu... more Cereal Chem. 91(6):639-645 Dent, flint, and specialty genotypes of Indian yellow maize were evaluated for phytochemical content and their hydrophilic antioxidant capacity. Solid-phase extraction coupled with solid-liquid extraction was used to obtain free phenolics and flavonoids from maize samples, reducing the use of excessive solvents and handling time. Bound phenolics were extracted with enhanced acidic hydrolysis to improve extractability. The phenolic contents in Indian maize genotypes ranged from 46 to 79 μmol of ferulic acid equivalents per gram of sample on a dry basis (db). Carotenoids in Indian maize genotypes were found to be equivalent to Chinese yellow maize and ranged from 13 to 24 μg/g of sample (db), whereas tocol content varied greatly in the range of 607-1,238 μg of α-tocopherol equivalents/g of sample (db). Dent and flint corn did not exhibit differences (P > 0.05) in their phenolic contents, whereas among the specialty genotypes sweet corn contained the highest phenolics but least carotenoids (P < 0.05). Bound extracts appeared to contribute largely to 2,2′diphenyl-1-picrylhydrazyl free radical scavenging, hydrogen peroxide scavenging, and ferric reducing antioxidant power of maize genotypes. Sweet corn exhibited higher antioxidant capacity (P < 0.05) among all the genotypes. The antioxidant capacities correlated well with the total phenolic contents of the maize genotypes.

Aim: This study aims to establish structure-property relation of the varieties of millets grown i... more Aim: This study aims to establish structure-property relation of the varieties of millets grown in Karnataka. Study Design: Seven different varieties of millets were collected from the farms in Chitradurga district from the state of Karnataka in India. Place and Duration of Study: This study was conducted between January and April 2020 at the Vijnana Bhavan, University with Potential for excellence, University of Mysore, Karnataka Methodology: Magnetic property and characterization for seven out of the nine varieties of millets grown in Chitradurga, Hiriyur and Khandenahalli of Karnataka were carried out using X-ray Original Research Article Suhas et al.; AFSJ, 19(4): 1-9, 2020; Article no.AFSJ.63605 2 diffraction studies (XRD), Energy Dispersive X-ray analysis (EDAX), Raman spectroscopy, SEM and Xplore AC magnetic techniques to understand the physical properties of these samples and to find out the structure-property relation in these millets. Results: The Foxtail millet is unique ...

Biosciences, Biotechnology Research Asia, 2009

Mycological and insect penetration studies were evaluated on paddy, rice and wheat stored for six... more Mycological and insect penetration studies were evaluated on paddy, rice and wheat stored for six months (at RT and accelerated condi- tion) in Jute, Poly Propylene (PP) and High Density Poly Ethylene (HDPE) woven sacks. Thirty different species of fungi belonging to the genus Aspergillus, Mucor, Rhizopus, Alternaria, Penicillium, Cladosporium and some mycelia sterile were isolated by decimal serial dilution technique. Aspergillus, Sp. was predominant in almost all t he samples analysed. T fungal counts varied considerably among the commodity and the paddy harboured higher number of fungal population than rice and wheat. The samples stored at an accelerated condition exhibited total deterioration of the commodity within 15 days due to rapid fungal growth and at the end of 30 days of storage, visible fungal colonies were observed on the surface of the grain. Based on the mycological analysis and insect penetration studies it is evident that HDPE and PP woven sacks are more suitable f...

Indian Journal of Agricultural Biochemistry, 2021

Purpose: This study aims to determine the siege and related factors of nurses working in psychiat... more Purpose: This study aims to determine the siege and related factors of nurses working in psychiatric clinics. Method: This study was conducted as a related description design. The sample of the study consisted of 204 nurses working in psychiatric clinics. The data was collected using questionnaires generated by researchers from literature and workplace psychological abuse scales. Descriptive statistics (frequency and percentage) and chi-square independence test are used to determine whether there is a significant relationship between variables. Results: The conditions for more frequent siege behaviors are that nurses have graduate education, work at night, are dissatisfied with work methods and institutions, have been besieged before, and have an understanding of the number of legal persons and consulting services related to Go. Conclusion: The nursing service management department of the hospital should effectively organize the types of employment and develop strategies that can improve nurse satisfaction. It is believed that raising nurses' awareness of siege will effectively reduce psychological violence in high-risk wards.

Rice is the staple food grain for majority of population in the world. In India, rice is being us... more Rice is the staple food grain for majority of population in the world. In India, rice is being used in raw as well as parboiled form. In southern states of India, rice is also used in the form of "cured rice". From harvesting to drying, shelling and milling in raw, and parboiled form is practiced. CSIR-CFTRI has intervened in converting paddy to rice and then products. Paddy is parboiled by wet heat as well as dry heat treatments. Several properties of both rice are similar, however, some are different. Rice is also converted into different products by using parboiled rice. It is converted into expanded and popped rice. Among the latest products- noodles, diabetic rice as well as diabetic rice noodles are developed. Structure of amylopectin of rice starch is studied with gel permeation chromatography and related to behavior of cooking of rice. Energy consumption during cooking of rice by different methods have been reported. Rice is also converted into starch after removin...

Indian Journal of Agricultural Biochemistry, 2020

Cereals and legumes contribute to the major fraction of macro and micronutrients in our diet. Whi... more Cereals and legumes contribute to the major fraction of macro and micronutrients in our diet. While being loaded with phytochemicals, they also come with a considerable amount of antinutritional factors. These antinutrients interact with the proteins, vitamins and minerals, making them unavailable to the body on consumption. In most of the developing nations of the world, weaning foods are sourced from cereals or legumes that are rich in macro and micronutrients vital for the optimal growth of a developing child. On the other hand, presence of antinutritional factors such as phytates, tannins, trypsin inhibitors and lectins interfere with mineral availability and protein digestibility. Traditional processing techniques such as fermentation and malting increase the availability of nutrients by lowering the levels of antinutrients. A large number of commercially available weaning foods, though nutritionally well balanced, are expensive and unaffordable to people from weaker sections of the society. Thus, there is need for a suitable weaning formulation that is cost effective and meets the nutritional requirements at the same time. To put an end to this problem, healthful yet inexpensive weaning foods can be developed through utilization of local and economical agricultural produce with the help of traditional processing aids or practices including soaking, germination, fermentation, malting, roasting etc. The resulting composites can be a nutritionally balanced, readily available and affordable source of food for infants in the developing parts of the world. This review focuses on the efficacy of such traditional yet inexpensive technologies to improve the nutritional content of weaning foods while keeping the anti-nutrients to a minimum.

Journal of Food Biochemistry, 2019

The objective of this study was to know about the effect of simple parboiling on physical propert... more The objective of this study was to know about the effect of simple parboiling on physical properties, proximate composition, phenolic compounds, and antioxidant activity. These were studied in raw and parboiled paddy varieties as well as bioaccessibility of specific nutrients (minerals, starch, and antioxidants). The pigmented rice paddy varieties such as Jyothi, Meter & Athikaraya were parboiled by hot soaking treatment after soaking for 2, 2½, and 3 hr. Athikaraya rice showed high protein, low ash in raw and parboiled than other varieties. Amylose equivalents of all three varieties exhibited in the range of 24%-27% (d.b). Whereas, the soluble amylose content showed 12.7, 8.7, and 7.7% (d.b) in Athikaraya, Meter and Jyothi rice varieties, respectively. Jyothi rice showed less cooking time and more cooking volume. Athikaraya showed high phenolic content and antioxidant properties compared to other two varieties. The dialysability of minerals, starch, and antioxidants were increased due to simple hot soaking parboiling. PRACTICAL APPLICATIONS: The present study has the significance in assessing the variation among different pigmented rice varieties after parboiling by simple hot soaking with various soaking periods. The industrial advantage of this method is, there is no usage of boiler for cooking the paddy by steam, which was economically better. The information gained by this study might be beneficial for consumers and suppliers regarding the quality of the selected pigmented rice varieties with respect to nutrient composition, antioxidant activities, and bioaccessibility of minerals, starch, and antioxidants. Ultimately, the present study can lead to better appreciation of pigmented rice and assist food processors in selecting rice variety with unique characteristics for specialty food preparations.

Journal of food science and technology, 2018

The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Ago... more The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran inversely correlated to amylose content of rice variety. The fat and fibre contents reduced with increased DOM due to increasing starch influx from the endosperm. Abrasive milling produced bran with higher protein content and total dietary fibre, resulting in superior quality bran, while friction milling led to higher fat. Agonibora bran was found to be superior in terms of nutritional quality. Industrial milling resulted in higher protein content in bran, and Jyothi variety had a better amino acid profile.