Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Food Chemistry & Nutrition Vancouver, British Columbia, Canada.

Day 1 :

Keynote Forum

Huub Lelieveld

Global Harmonization Initiative (GHI), Austria

Keynote: Why harmonize food regulations and what is needed to make it work?

Time : 10:15-10:45

Food Chemistry 2017 International Conference Keynote Speaker Huub Lelieveld photo
Biography:

Huub Lelieveld is President of the Global Harmonization Initiative and fellow of the International Academy of Food Science and Technology. He editor or co-editor of numerous books, including “Hygiene in food processing”, the “Handbook of hygiene control in the food industry”, “Food preservation by pulsed electric fields”, “Ensuring Global Food Safety: Exploring Global Harmonization”, “Regulating Safety of Traditional and Ethnic Foods”, “Hygienic design of food factories”, ”Food safety management: a practical guide for the food industry” and “High Pressure Processing of Food – Principles, Technology and Applications”. He wrote chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine and has got several other awards in Europe and the USA.

Abstract:

Regrettably after decades of negotiations between countries and supranational organizations, there are still too many differences that hamper movement of safe food across borders and hamper innovations and it does not look like the differences will disappear soon. Therefore, where possible, serious scientists should continue to work together to provide scientifically correct evidence that may be used as tools by stakeholders to try influence negotiations and to try convince local authorities that harmonization is in the interest of everybody. To make it work in practice requires that the scientific evidence is understood by those who need to know and that means most people, at all levels. Not only large companies are affected by unjustified differences in regulations, but also small companies and street vendors and ultimately all consumers, who in many countries have a democratic vote and thus are influential. In turn this makes it necessary that the science is translated in a language that the those who need to know understand. The Global Harmonization Initiative therefore not only tries to find consensus on scientific issues, but also seeks means to make the findings understood by everybody, requiring simplification, but without losing the true scientific facts, and translation into local languages. Then having the results published in, scientific journals, popular scientific magazines, newspapers and magazines aimed at the general public. Another crucial aspect is that those who do the negotiations understand what they are talking about, because expressions used in regulations and during negotiations tend to have – often vastly - different  meanings in different countries or regions. 

Break: 10:45-11:00 - Nutrition & Refreshment Break

Keynote Forum

V A Shiva Ayyadurai

CytoSolve Inc, USA

Keynote: The future of food: Evidence-based science for the natural products industry

Time : 11:00-11:30

Food Chemistry 2017 International Conference Keynote Speaker V A Shiva Ayyadurai photo
Biography:

V.A. Shiva Ayyadurai, the inventor of email and polymath, holds four degrees from MIT and is a world-renowned systems scientist. He is a Fulbright Scholar, Lemelson-MIT Awards Finalist, First Outstanding Scientist and Technologist of Indian Origin (STIO), Westinghouse Science Talent Honors Award recipient, and was nominated for the U.S. National Medal of Technology and Innovation. In 1982, the US government recognized Ayyadurai as the inventor of email by awarding him the first Copyright for “Email” at a time when Copyright was the only way to protect software inventions. His interest in human health also began early, when as a child, he observed his grandmother, a village farmer and healer, practice Siddha, India’s oldest system of traditional medicine. This motivated his future study and research in systems biology at MIT, leading to his discovery of Systems Health®, a major breakthrough that provides an integrative framework linking eastern and western medicine. His latest invention CytoSolve®, emerging from his doctoral research at MIT, provides a revolutionary platform for modeling complex biological phenomena, to support the development multi-combination medicines without animal testing.

Abstract:

A major concern in the natural products industry is that there is a lack of evidence-based data to demonstrate that products are safe, efficacious and work for a particular claim, compared to the scientific data that the pharmaceutical industry is able to produce, organize and market. What has been desperately missing for the industry is a solution or technology to demonstrate how, at the molecular systems level, using evidence-based science, the products are efficacious, safe and properly dosed. For the industry’s growth and survival, there is a desperate need to move beyond “brand marketing” and anecdotal information. The revolutionary development of CytoSolve, by MIT-trained systems biologist, Dr. Shiva Ayyadurai, the man who invented email, provides the solution. CytoSolve’s ability to discover not only multi-combination therapeutics but also understand the effects of foods and supplements at the molecular systems level, enables the development of both pharmaceuticals and new food/supplement products faster, safer and more cost effectively. CytoSolve is a true game-changer for the natural products industry, providing a gateway to bring innovation and undiscovered efficacy for nutritional products to countless consumers globally.

Keynote Forum

Cuie Yan

PepsiCo Global Beverages R&D, USA

Keynote: Benefits of Low-Temperature Spray Drying Technologies on Maintaining Both Flavor Integrity and Intensity

Time : 11:30-12:00

Food Chemistry 2017 International Conference Keynote Speaker Cuie Yan photo
Biography:

Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.

Abstract:

Flavor remains consumers’ top criterion for choosing foods and beverages. Spray drying is the most widely used method for microencapsulation flavor in the food industry, due to its ease of processing and low operating cost. Conventional spray drying feeds liquid slurry into hot air at 150 to 220 0C to remove water, thus flavor loss and oxidation are inevitable during the drying process. Maintaining flavor intensity and integrity during spray drying has been a substantial challenge in the food industry. Low-temperature spray drying technologies may reduce flavor loss and oxidation. 

  • Symposium

Session Introduction

Shahram Emami

University of Saskatchewan, Canada

Title: Bioprocessing pilot plant facilities

Time : 12:00-12:45

Speaker
Biography:

Dr. Shahram Emami is experience in the fields of food science and food engineering with substantial background in starch separation from pulse and cereal grains, purification and isolation of natural products from various plant materials, protein and oil extraction from crops, grain quality and processing and also, value-added process engineering of biological materials. He obtained PhD in 2007 from the Department of Agricultural and Bioresource Engineering (now the Department of Chemical and Biological Engineering) at the University of Saskatchewan. His studied the separation of starch and protein from chickpea flour and also on the functionality of the isolated starch and protein. He obtained valuable experience as a postdoctoral fellow for 3.5 years and since 2011 he has been working as manager of the BPP at the University of Saskatchewan.

Abstract:

The Bioprocessing Pilot Plant (BPP) is a 279 m2 (3000 ft2) facility, funded by the Saskatchewan Ministry of Agriculture. The facility houses new industrial-grade process development equipment designed for the isolation of valuable components from plant materials. The facility can be used for the extraction and purification of large amounts of natural materials. Depending on processing needs extractions can be conducted in the presence of flammable solvents, strong acid, strong base, high temperature and high pressure, and extracts can be concentrated prior to further purification. The facility is designed to facilitate production research in the growing food and bioproducts sector. Users have developed new prototype products and improved more established products. This BPP is unique in Western Canada in its ability to conduct natural product isolation and conduct scale up research under GMP protocols. Potentially useful applications of the facility include products for markets as diverse as foods, biofuels, new drugs, vaccines and nanomaterials. Teaching undergraduate and graduate students is a key activity in the plant. Also, co-operative research and development with industry partners is a mandate of the facility. Research conducted in the BPP can be taken directly to industry where it can be commercialized. With its ‘industrial scale-up’ tools, the BPP is the ideal facility from which many areas of crop utilization and pharmaceutical research can be supported.

  • Special Session
Speaker
Biography:

The research of my group combines polymer and material science with functional nanomaterials toward the development of applicable materials. Our research activity includes basic structure-property relationships investigation of the studied systems, and implantation of the obtained knowledge for the development of functional materials for food applications. We aim to implement our significant knowledge in the field of nanocomposite materials and polymer science towed the development of new chemical sensors with high sensing performances, robustness and low cost. The chemical sensors are studied via our in-house chemoresistive sensors characterization system (CSCS). The electrical, structural, thermal and other physical properties of the studied systems are comprehensively characterized by a variety of other characterization methods and tools.

Abstract:

Statement of the Problem: Uncontrolled ethylene emission in growth chambers, greenhouses, storage facilities and during transportation leads to fast degradation of fresh produces and consequently to a significant amount of postharvest losses. To predict the shelf life, optimize the fruit quality, and reduce in-storage losses it is of paramount importance to monitor and control the ethylene emission along the supply chain. To this end, the analysis of the fruit pre-climacteric developmental phase is particularly important. Despite their excellent sensitivity, and capability of discriminating ethylene among complex mixtures of analytes, commonly used ethylene detection methods such as gas chromatography or laser photoacoustic spectroscopy suffer from expensive, bulky instrumentation, incompatible with large scale applications in industrial horticulture, and usually are unsuitable for on-site detection. The development of miniaturized, portable, low-cost, and real-time detection chemical gas sensors, therefore, evokes strongly rising demand.

Chemoresistive Sensing technology rely on the direct reversible chemical interaction between sensing material and analyte. Interactions with the analyte lead to changes in the sensor’s resistance which are proportional to the amount of analyte present. Quantification of the analyte, thus, is enabled. Due to their extraordinary mechanical and electrical properties and high aspect ratio, carbon nanotubes (CNT) are an emerging class of materials for chemical sensing of gases and volatile organic compounds. A feasible approach for obtaining significant sensor robustness and stable performances is incorporating the CNTs into a polymeric carrier, allowing for high mechanical integrity and tunable electrical resistance of the resulting nanocomposite thin film. The current research presents a new chemoresistive gas sensor based on CNTs, embedded into porous polymeric structure. This offers rapid, low cost, reversible detection of ethylene at sub-ppm concentrations. major challenge in this context is the dispersion of CNTs within the polymer matrix; due to their relatively large van der Waals interactions, CNTs show a strong agglomeration tendency. Recently, we have presented latex technology microfiltration fabrication approach as a new and promising approach for the fabrication of nanocomposite thin films with high CNTs dispersion level and highly tunable porosity and electrical resistance. Sensing devices which were fabricated based on the resulting tunable thin films enabled us to obtain significant and clear reversible ethylene sensing. The sensor is operational at room temperature, and is highly stable in terms of chemical, mechanical and structural changes, allowing high mechanical integrity and durability.

Break: 13:30-14:15 - Lunch Break
  • Oral Session
Speaker

Chair

Naofumi Morita

Toyo College of Food Technology, Japan

Speaker

Co-Chair

Thaddo Ogren

PepsiCo Global Beverages R&D, USA

Session Introduction

Andrea Steck

Bruker BioSpin GmbH, Germany

Title: Authenticity and Quality Control of Spices and Herbs by Automated 1H-NMR Spectroscopy and Statistics

Time : 14:15-14:35

Speaker
Biography:

Dr. Andrea Steck has a thirty-year expertise in NMR spectroscopy, in the fields of research, contract customer services, method development, and application likewise, practiced both in university and industry. She also has conducted the process to ISO-17025 accreditation for four matrices in 2015 as quality manager. In a current cooperation project with Arotop Food & Environment GmbH, financially supported by the German Federal Ministry of Food and Agriculture (BMEL), an NMR methodology for authenticity and quality control of spices and herbs is under development.

Abstract:

Ensuring the authenticity of food has been a challenge for decades. Many spices and herbs are high-priced products, predestined for being blended with low(er) value ingredients. And latest examples show that even lower-priced goods are not invulnerable to adulteration.
The emergence of more and more sophisticated food analysis techniques has dramatically forced back overt falsifications, but is inevitably a trigger to subtilize adulteration methods. The key to profile food quality economically, and increase the detection rate of "smart" adulterations is a fast and efficient analytical technique which is able to cover the range from whole matrices down to single compounds.
Due to its unique "all-in-one" capabilities, automated high-resolution 1H-NMR spectroscopy, combined with multivariate statistical chemometrics, is the screening methodology of choice for food quality, authenticity and safety control. As 1H-NMR is intrinsically quantitative, only one quantification reference for all NMR-detectable components in a mixture is required. Yielding targeted quantification of selected compounds as well as untargeted fingerprinting in a single run, NMR is a specific and holistic method likewise. Its supreme reproducibility enables worldwide lab-to-lab spectra comparison and collective database buildup. Unlimited data re-processing is given and allows to apply future statistical algorithms, re-modelling of more or different parameters, or retrospective quantification of mixture components not in the focus of interest at present.
This methodology, yet commercially applied and ISO-17025 accredited for fruit juice, wine and honey screening, is now under development for spices and herbs profiling.
The principles behind this NMR methodology as well as recent applications and results on several spices and herbs are presented.
 

Speaker
Biography:

Mr. Huashan Zhang is Professor of Biological Engineering, Hubei University of Technology. He has been studying on the production of red fermented rice for more than 10 years. His expertise includes directional control of Monascus metabolites, process control of citrinin in monascus fermentation, natural active ingredients selection from red kojic rice and development of new drugs, fermentation process optimization and enlarge production.

Abstract:

Inhibitory peptides of Angiotensin I-converting enzyme (ACE) were to be isolated from the hydrolysates of the mycelia of Monascus rubber. Three enzymatic methods were compared and found the most effective hydrolysate method for ACE inhibition was multi-level composite enzymes including alkaline protease, flavourzyme and pepsin. Fractions E-3, the most effective fractions which shown to exhibit ACE inhibitory activity with IC50 values of 0.063mg/mL. The results indicate that the hydrolysates of Monascus mycelia from Monascus rubber are potential leads for the development of functional foods or pharmaceuticals against hypertension.

J. K. Sekhon

Drexel University, USA

Title: Co-product utilization-the case of soybeans

Time : 14:55-15:15

Speaker
Biography:

Jasreen is an assistant professor in the department of Culinary Arts and Food Science at Drexel University. Her research addresses utilization of co-products from the food industry, with specific focus on developing processes to utilize these co-products, study the effect of processing on the quality of the product and determining nutritional value of the developed product. 

Abstract:

Statement of the Problem: Soybean production accounts for 
~90% of oilseeds production in the U.S. Oil from soybeans is conventionally extracted mechanically using screw press or by using organic solvent. While former process denatures the proteins, the later has potential health and environmental hazards. The drawbacks of these processes can be overcome by sustainable use of enzymes, which allows recovery of both oil and proteins. Enzyme assisted aqueous extraction process (EAEP) uses water as extracting medium and can achieve ~97% oil recovery from soybeans. However, one limitation of the EAEP process is production of surplus amounts of skim and insoluble fiber. 
 
The purpose of this study was to determine how to best utilize co-products, skim and insoluble fiber, produced from the EAEP of soybeans. Methodology: The effect of addition of skim and insoluble fiber on ethanol production, oil recovery and quality of dried distillers grains (DDG) in corn fermentation was investigated. Enzyme cocktail (fiber hydrolyzing enzymes and/or protease) and surfactant were used to maximize efficiency of the process. Findings: Addition of soy co-products to corn fermentation increased ethanol yield and decreased fermentation time by 38 h compared to corn-only fermentation. Maximum oil recovery was achieved from [corn only] and [corn + insoluble fiber] slurries when pectinase, cellulase and Fermgen were added to corn-soy slurry during fermentation and when Tween80 was used as a surfactant. Significance: This research has demonstrated potential of soy co-products from EAEP of soybeans in maximizing ethanol and oil recovery from corn fermentation. 

 

Speaker
Biography:

Maria Teresa JiménezMunguía has participated in research projects in the area of food processing applying emerging technologies, such as ultraviolet treatments, ultrasound and combined methods, as well as in powder technology with agglomeration and encapsulation processes, particularly for functional products development and nutraceuticals.
She is actually member of the National System of Researches (SNI) of Mexico, with the distinction level I, since 2015. She is an active member of national (AMIDIQ, AMECA) and international associations (IFT and IFA).
 

Abstract:

Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, however, the main problem about double emulsions is that they are highly unstable thermodynamic systems. Emulsifiers and stabilizing agents are added to achieve the desired stability. The challenge in the food area is to reduce or eliminate synthetic chemical agents and replace them with safe human intake substances. In recent years, biopolymers have been investigated as emulsifiers and stabilizing agents (Dickinson, 2011; Rukmini, Raharjo, Hastuti & Supriyadi, 2012).  Besides the different compounds used to prepare double emulsions, the homogenization technique has also been studied to optimize the process conditions used. Among the high-energy methods used to prepare emulsions are: high shear mechanical mixers, high pressure homogenizers, by microfluidization and ultrasound (Cardoso-Ugarte, López-Malo & Jiménez-Munguía, 2016). 

With these techniques, different emulsion properties (droplet size of the disperse phase, viscosity, density, creaming) are generated according the severity of the treatment and therefore affecting their stability (Peredo-Luna, López-Malo, Palou, Jiménez-Munguía, 2016). 
Once the stability of the W/O/W emulsions is achieved controlling the previous subjects mentioned, an interesting application of these systems is the delivery of natural antimicrobials. Essential oils chemical components have proved to have antimicrobial and antioxidant properties (Bakkali, Averbeck, Averbeck, & Idaomar, 2008; Burt, 2004). Recent applications of nano- and micro-emulsions of essential oils, demonstrate the inhibition of different types of microorganism of food interest, such as bacteria, yeast and molds (Char, Cisternas, Pérez & Guerrero, 2016; Donsì, Annunziata, Sessa & Ferrari, 2011).
The results obtained from the investigation conducted in aim to compare the effect of the different process parameters during the homogenization by ultrasound, high pressure and mechanical shear mixer, used solely and in combination; as well as formulation factors to attain double emulsions´ stability during storage and its application as an effective system for antimicrobial delivery against molds, will be presented.
 

Speaker
Biography:

Dr. Rana Mustafa is a Researcher in the Department of Plant Sciences at the University of Saskatchewan. She obtained her M.Sc. and PhD in Food Biotechnology and Processing from the National School of Agronomy and Food Sciences (ENSAIA) at the University of Lorraine (France). She has special expertise and interest in innovating traditional foods and converting them into healthy marketable products. She has built this expertise over several years of research and teaching at universities in France, Syria and Canada. Her current research activities predominantly include, among others, formulation of new products from chickpea and faba bean

Abstract:

Pulses have long been noted for their functional properties and are broadly used in many food applications to replace animal protein. Increasingly vegetable sources are being developed that emulate meat, milk and eggs. When chickpeas or other pulses, are steamed, canned or boiled the cooking water, hereafter called aquafaba, contains components that can introduce foaming, emulsifying, and thickening properties. These components can produce stable foams and emulsions that are similar to those achieved by egg and milk proteins. There is little information describing either the composition of aquafaba or the contribution of specific components to its foaming properties.

The purpose of this study is to determine the factors influencing the foaming properties of aquafaba. Here, we compare the rheological properties and the chemical composition of aquafaba from commercial chickpea brands studied by NMR, electrophoresis and peptide mass fingerprinting. Our results showed that foaming capacity and stability of chickpea aquafaba from different commercial sources differ greatly and that these differences might be due to aquafaba composition. Aquafaba viscosity and moisture content were positively correlated but these factors did not relate to foam volume increase (Vf100). Aquafaba derived from commercial chickpeas canned with neither salt nor disodium EDTA were more viscous and produced more stable foams than samples derived from chickpeas canned in the presence of these additives. In addition, aquafaba proteins were largely known heat soluble hydrophilic species. NMR analysis revealed that the foam contained mainly polysaccharides, sucrose and protein. Based on our results it appears that the quality of aquafaba is affected by processes used in canning. The home user of store-bought chickpeas could select a product that produced the most concentrated solution. Within the products tested it is possible to recommend that the consumer select a product that was canned without salt or EDTA. In the future, it is likely possible that aquafaba can be standardized in commercial products so that product performance is reliable.

Break: 15:55-16:10 - Nutrition & Refreshment Break
Speaker
Biography:

Dr. Silvia Matiacevich is an assistant professor and chief of Food Technology career of Food Science and Technology Department, Technological Faculty from University of Santiago de Chile, Santiago, Chile. The research area is micro/nanoencapsulation of active compounds to obtain active ingredients freeze-dried and improving edible films to increase shelf life of fresh products. She had published 26 ISI scientific papers, 14 book chapters, 24 diffusion papers, 3 patents and more than 100 international congress.

Abstract:

Synthetic antimicrobial chemicals have been utilized for decades to control microbial growth. However, the study of functional and active natural ingredients has been increasing because modern consumers are demanding fresh, safe and healthy natural foods.  This area is within the top ten for food innovation. The activity of essential oils and their molecular constituents as antimicrobials agents has been widely studied against many microorganisms, including several pathogens. But due to their volatile and lipophilic characteristics is necessary to protect them when is incorporating to hydrophilic food matrix.

The advantages of micro and nanoencapsulation have opened up new opportunities as functional ingredient by incorporation of an active (antimicrobial and antioxidant) compound. The aim was to evaluate the effect of encapsulating agents (Tween 20, Trehalose, Maltodextrin and Capsul) of antimicrobial compounds (lemongrass essential oil and its main component) in an alginate matrix freeze-dried on antimicrobial and antioxidant properties. Antimicrobial effect was depending of concentration of rehydration more than encapsulating agent. However, physical and oxidative stability was depending of them. Therefore, the natural encapsulating agents evaluated could be used to prepare natural antimicrobial ingredients by freeze-drying.

Speaker
Biography:

Dr Chatha was born in Hasilpur, Pakistan, in 1980. He received the M.Sc., M.Phil and PhD degrees in Analytical Chemistry from the University of Agriculture Faisalabad, Pakistan, in 2004, 2006 and 2011, respectively. He got his Post Doctorate from The University of Western Onario, Canada in 2016..

In 2006, he joined the Department of Chemistry, Government College University Faisalabad, Pakistan, as a Lecturer, and in 2011 was promoted to Assistant Professor. During his stay at Government College University Faisalabad, he has proved his abilities on different administrative position (Student Advisor 2008-2014, Additional Senior Tutor 2012-2015, Deputy Chief Security Officer 2014-2015) in addition to his responsibilities of teaching and research.  His current research interests include Natural Products Chemistry, Food Chemistry and Textile/Environmental Chemistry. He has 52 National/International research publications and more than 13 professional talks at different national/International scientific forums to his credit. Dr. Chatha is Member Executive Council, The Chemical Society of Pakistan; Member, American Oil Chemist Society and Affiliated Member, International Union of Pure and Applied Chemistry.

He has organized more than 13 Scientific Conferences as conveners and member of organizing committees. He was awarded University Merit Scholarship during his postgraduate study at University of Agriculture Faisalabad. He has many awards and certificates of honors in the field of Sports and Singing completions to his credits.  He was the recipient of award for Productive Scientist of Pakistan in 2009 to 2014 for his contributions to the field of research innovation by Pakistan Council for Science and Technology. 

Abstract:

Carbohydrates in Daucus carota prove its legitimacy, sensory and nutritional properties. The objective of present study was to quantify the minor sugars, in addition to major saccharides in new lines of D. carota by developing and validating a simple analytical method using high performance liquid chromatography with refractive index detector (HPLC-RI). Sample preparation required only water-blending, filtration, demineralization and degassing prior to injection.  The concentration (p < 0.05) of total sugars in terms of fructose, glucose, maltose, maltotriose and maltodextrin in selected cultivars (DCW, DCY, DCP, T29, DCR, DC3 and DC90) were 4.511, 5.165, 6.311, 5.281, 4.912, 5.099 and 4.448g/100g of fresh weight (FW) respectively. The sugars types and concentrations were confirmed by retention times and peak areas of standards. Validation parameters proved that developed method is efficient state of art having correlation coefficients (> 0.999). Limits of detection and quantification are consistent which were in the range of 48.13 to 59.45 mg/L and 49.36 to 178.23 mg/L respectively. Recovery of sugars was > 90%. Developed method was applicable to quantify all types of sugarsinD. carota. DCP cultivar contained higher concentration of sugars, it may be recommended in process industries for the extraction of dietary sugars of vegetal origin.

Speaker
Biography:

Dr G Nandhini Devi is an Associate Professor in Centre for Food Technology, Dept of Bio-Technology, Anna University, Chennai, India. She has more than 12 years of experience in teaching, research and evaluation. Her area of expertise is in the field of Food Bio-process Technology and Environmental Bio-technology. 

Nivedita V is a Research Scholar from Centre for Food Technologyin the Dept of Bio-Technology, Anna University, Chennai, India and has been involved in the cited research studies since 1 ½ years. She is an active participant in all conferences, seminars and symposiums and has presented posters in various forums related to Food Technology. 

Abstract:

Fried Foods in India has a unique cultural identity and is an essential part of our food culture. India as a country is witness to a huge transformation from a land of scarcity into land of plenty. Economic affluence and technological boom have claimed its first casualty in the youth – “unhealthy and untimely eating habits leading sedentary lifestyle”. Today’s tendency in utilization of edible ready-to-eat products with reduced or low fat content and food containing functional ingredients is more critical than before. In food, natural polymers encompass a range of proteins and polysaccharides that are widely used in a variety of industrial applications to perform several functions. It includes gelling of hydrophilic solutions, stabilizers in foams, emulsions and dispersions at the same time inhibiting frost and crystal formation. The study is an attempt to reduce the adverse impact on the health following consumption of Fried Foods, by making certain modifications in the physico-chemical characteristics of Fried Foods by using microbial hydrocolloids. By incorporating in to the all-purpose flour thereby reducing the uptake of oil to a considerable extent while deep frying using palm oil and refined sunflower oil and thereby make this traditional food more healthy. 
The present work deals with the effective use of such natural polymers as a direct incorporation to the ready-to-eat fried stuff( Samosas) and optimizes the physiochemical parameters of the product. The all-purpose flour with the microbial  hydrocolloids was fried in fresh oils and with multiple  smoked oil of various grades and analyzed . The standard product was made with proper standardization and the trials were done on  the  mixture  with hydrocolloids (Gellan and Pullulan )separately  in various proportion as (T110:90),(10:20),(T910:10) respectively. By the results of proximate, the protein content was found to be comparatively higher as that of the standard. Dietary fiber content was found to be less in the tests and the moisture content was higher from trial T 6 to T 9. More the ratio of hydrocolloids in the formulation, lesser was the Oil absorption. The reduction in the absorption level was observed to be 9% – 10% of total oil content in the product. GC-MS was carried out to show the organic group present. Sensorial analysis of the product and the trials were done with 9 point hedonic scale with semi trained panelists. 
Viscosity of the pre smoked oil and after smoked oil was analyzed for oil absorption. It was observed that the viscosity was found to be higher in pre smoked oil compared to the other. The absorption rate was observed to be higher in multiple smoked oiled trail  than in freshly smoked oiled trail. Frying dynamic study and flour dynamic study (for both all-purpose and hydrocolloid) were carried out and texture analysis was studied.
Thus, by reducing the total oil content than the original product, incorporation of microbial polysaccharides (Gellan and Pullan)will eventually be a suitable alternative to health conscious consumers.
 

Break: Panel Discussion
Session Adjournment