BHAVADHARANI P V - Profile on Academia.edu (original) (raw)
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Papers by BHAVADHARANI P V
ELSEVIER, 2025
This study evaluates the impact of germination (12-60 h) on the nutritional, antinutritional, and... more This study evaluates the impact of germination (12-60 h) on the nutritional, antinutritional, and functional properties of proso millet (PM) and barnyard millet (BM) to enhance their potential in food applications. Germination significantly altered the nutrient composition, with starch content decreasing due to enzymatic activity. Protein content increased from 12.10 to 12.80 g/100 g in PM and 9.45 to 9.90 g/100 g in BM after 60 h, attributed to protein mobilization and synthesis during germination. The fiber content of PM increased from 1.75 g/100 g to 1.88±0.05 g/100 g after germination, while BM showed a more significant increase from 5.52±0.02 g/100 g to 6.20±0.05 g/100 g. Germination significantly reduced antinutritional factors, including oxalic acid (65 %), phytic acid (55 %), and tannins (65 %), thereby improving nutrient bioavailability. Functional properties like water absorption capacity, swelling power, and antioxidant activity demonstrated significant enhancement, highlighting germination role in improving technological properties. Antioxidant activity increased from 80.5 % to 98.1 % in PM and 79 % to 97.2 % in BM. These findings underscore germination as an effective method to enhance the nutritional quality, reduce antinutritional factors, and improve the functional properties of PM and BM, offering valuable applications for developing nutritionally enriched millet-based food products.
Science Publishing group, 2023
This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is a... more This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil,
Lampyrid, 2023
This review article summarizes the recent developments and processing novelties in the extraction... more This review article summarizes the recent developments and processing novelties in the extraction of essential oil from cardamom. Cardamom is a highly valued spice due to its unique aroma and flavor, providing a range of culinary and medicinal benefits. Different methods are employed for extracting the essential oil from cardamom fruit, such as steam distillation, solvent extraction, and supercritical fluid extraction. This review article focuses on recently developed techniques in the extraction process, including Pressurized Liquid Extraction, Ultrasound-Assisted Extraction, Microwave-Assisted Extraction, and High-Pressure Assisted Extraction. Which improves the efficiency and yield of the extraction. Additionally, the article discusses the factors that influence the quality of the extracted oil, including temperature, pressure, and time, and how these can be optimized to enhance the oil's sensory, physical, and chemical properties. The use of cardamom essential oil in food processing, pharmaceuticals, and aromatherapy, and its increasing demand in the market are also discussed. Overall, the review provides insights into the advancements in cardamom essential oil extraction, which can benefit industries and researchers involved in producing and formulating natural products.
ELSEVIER, 2025
This study evaluates the impact of germination (12-60 h) on the nutritional, antinutritional, and... more This study evaluates the impact of germination (12-60 h) on the nutritional, antinutritional, and functional properties of proso millet (PM) and barnyard millet (BM) to enhance their potential in food applications. Germination significantly altered the nutrient composition, with starch content decreasing due to enzymatic activity. Protein content increased from 12.10 to 12.80 g/100 g in PM and 9.45 to 9.90 g/100 g in BM after 60 h, attributed to protein mobilization and synthesis during germination. The fiber content of PM increased from 1.75 g/100 g to 1.88±0.05 g/100 g after germination, while BM showed a more significant increase from 5.52±0.02 g/100 g to 6.20±0.05 g/100 g. Germination significantly reduced antinutritional factors, including oxalic acid (65 %), phytic acid (55 %), and tannins (65 %), thereby improving nutrient bioavailability. Functional properties like water absorption capacity, swelling power, and antioxidant activity demonstrated significant enhancement, highlighting germination role in improving technological properties. Antioxidant activity increased from 80.5 % to 98.1 % in PM and 79 % to 97.2 % in BM. These findings underscore germination as an effective method to enhance the nutritional quality, reduce antinutritional factors, and improve the functional properties of PM and BM, offering valuable applications for developing nutritionally enriched millet-based food products.
Science Publishing group, 2023
This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is a... more This study shows the quality Indices of edible vegetable oils. The quality of deep-fried oil is affected by several processes such as hydrolysis, oxidation, and polymerization, which in turn alters the flavor stability, and reduces tocopherols and fatty acids in Oil. Palm olein (PO), Refined sunflower oil (RSO), Sesame oil (SO), Groundnut oil (GO), Rice bran oil (RBO), Coconut oil (CO), Virgin coconut oil (VCO), Cold press sesame oil (CSO) and Cold press groundnut oil (CGO) were used in the current study. Oils were fortified with α-tocopherols, retinol, calciferol, and phytonadione of fat-soluble vitamins and were heated at 220°C. Physicochemical characteristics (Primary, secondary, tertiary oxidation) were studied to determine the stability of fortified oil samples. Acid value (mg NaoH/g) of deep-fried coconut oil, groundnut oil, sesame oil, rice bran oil,
Lampyrid, 2023
This review article summarizes the recent developments and processing novelties in the extraction... more This review article summarizes the recent developments and processing novelties in the extraction of essential oil from cardamom. Cardamom is a highly valued spice due to its unique aroma and flavor, providing a range of culinary and medicinal benefits. Different methods are employed for extracting the essential oil from cardamom fruit, such as steam distillation, solvent extraction, and supercritical fluid extraction. This review article focuses on recently developed techniques in the extraction process, including Pressurized Liquid Extraction, Ultrasound-Assisted Extraction, Microwave-Assisted Extraction, and High-Pressure Assisted Extraction. Which improves the efficiency and yield of the extraction. Additionally, the article discusses the factors that influence the quality of the extracted oil, including temperature, pressure, and time, and how these can be optimized to enhance the oil's sensory, physical, and chemical properties. The use of cardamom essential oil in food processing, pharmaceuticals, and aromatherapy, and its increasing demand in the market are also discussed. Overall, the review provides insights into the advancements in cardamom essential oil extraction, which can benefit industries and researchers involved in producing and formulating natural products.