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INGREDIENTS AND FLAVOURS
Hidden hunger massive problem, states NIN asst director Bhaskarachary
Saturday, 18 February, 2017, 08 : 00 AM [IST]
Our Bureau, Mumbai
About 795 million people in the world remain hungry and there is hidden hunger (a massive problem) and a large return on nutrition investments. This was stated by K Bhaskarachary, assistant director, National Institute Nutrition (NIN), Hyderabad, at the seventh edition of Starch Forum, which was organised by Firstmr Business Analytics and took place in Mumbai recently.
He spoke on the role of carbohydrates in human nutrition, the population bomb, scarce natural resources, the functions of foods and the biological and nutritional role of carbohydrates. He added that there were 51 essential nutrients for sustaining human life.
Narpinder Singh, head, department of food science and technology, Guru Nanak Dev University, gave a presentation on the role of source, climate and processing in starch functionality.
He spoke on the amylose and amylopectin content in starch and the phosphorus content in different starches, phosphorus content and its effect on starch properties, important properties of starch, morphological properties of different starches and light transmittance of different starches.
Singh also mentioned pasting properties and retrogradation properties of starch.
L Pugalendhi, professor, horticulture, Tamil Nadu Agricultural University, gave a presentation on research accomplishments and the future status of cassava for industrial exploitation.
He spoke about the prospects of cassava and its scenario in India. The country stands fifth in terms of production and first in terms of productivity.
Pugalendhi mentioned that there were 105 countries producing cassava. Twenty per cent of production in India is used in food and the remainder is used in industries. He also spoke about value addition in cassava and threats and research focus.
Vaidehi Kalzunkar, scientist, Food Safety and Standards Authority of India (FSSAI), spoke on FSSAI regulations for starch and its derivatives.
She mentioned the major classifications of starches and objectives of using starch and derivatives as food additives.
Kalzunkar also mentioned the justification for using starch as food additives, good manufacturing practices, the prescribed product standards for starches in food products, the addition of starches as raw material in food products, the functions of modified starches in the food industry, the permitted uses of modified starches in food categories and labelling regulations for starches and modified starches.
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