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Articles by S. Yella Reddy
Total Records ( 2 ) for S. Yella Reddy
  Manisha Guha , Shankar Shetty Umesh , S. Yella Reddy and N.G. Malleshi
  Functional properties of rice with slow carbohydrate digestibility developed by CFTRI (Mysore, India) were studied. The processed rice exhibited typical characteristics of pre-gelatinized starch, having high hydration at lower temperature (≤50°C) and low hydration capacity at higher temperatures (≥50°C). The insoluble amylose content and sediment volume of processed rice increased by 18.9 and 37.3%, respectively, compared to its native counterpart. Gel consistency was higher by four times, whereas resistant starch content of processed rice was higher by 2.6 times compared to native rice. The in-vitro carbohydrate digestibility of processed rice after 30 min was lower by 16% than its native counterpart. The pasting characteristics indices determined in rapid visco-analyser and the endothermic energy determined in the differential scanning calorimetry were considerably lower as compared to the native rice. The scanning electron microscopic examination revealed the continuous rigid matrix whereas the X-ray diffractograms showed negligible crystallinity of starch, indicating the presence of gelatinized starch in the processed rice. This observation indicates its suitability as a staple to the population at the risk of diabetes and obesity.
  K.M. Shivakumar , R. Chetana and S. Yella Reddy
  Fat powders with high fat content using three types of fats/oils, namely semi-solid fats like vanaspati, trans free speciality fat, and liquid oils like safflower or flax seed, were prepared by spray drying. The effect of type and quantity of wall materials and additives on total fat and quality of powders were studied and found that casein was effective as wall material to encapsulate maximum fat of up to 75%. Sugar and tricalcium phosphate were found to improve flowability of the powders. The quantity of fat encapsulated depends on type of fat or oil and found that semi−solid fats could be encapsulated at a higher percentage compared to liquid oils. The moisture of powders was 1−2 g/100 g, bulk density 0.3−0.4 g/cc, surface fat 15−19% and angle of repose 50−55°. The powders with bakery fat or speciality fat were lighter (creamish) in appearance compared to those with safflower or flax seed oils, which were light yellow due to the colour of the parent oil. Scanning electron microscopy of fat powders revealed that those prepared with bakery fat or speciality fat and with casein and sugar showed distinct spheres indicating effective encapsulation. Scanning electron microscopy of powders with skim milk powder and also those without added sugar showed aggregation of particles. The powders with PUFA-rich oils had a high proportion of ω-3 and PUFA. Equilibrium relative humidity and storage stability of powders were determined.
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