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<p>Effects of Cooking Methods and<em> in-vitro</em> Digestion on the Digestibility and Antioxidant Properties of <em>Ngari </em>(a<em> </em>fermented fish product of India)</p>

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Title Statement <p>Effects of Cooking Methods and<em> in-vitro</em> Digestion on the Digestibility and Antioxidant Properties of <em>Ngari </em>(a<em> </em>fermented fish product of India)</p>
 
Added Entry - Uncontrolled Name Hanjabam, M D; Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India
Elavarasan, K ; Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India
Kumar, A ; Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India
Uchoi, D ; Quality Assurance and Management Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India
Tejpal, C S; Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India
Ninan, G ; Fish Processing Division, ICAR-Central Institute of Fisheries Technology, Cochin-682029, India
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Uncontrolled Index Term Antioxidant properties; Disgestibility; in-vitro digestion;  Ngari
 
Summary, etc. <p><em>Ngari</em> is a popular ethnic fermented fish product from North-Eastern India. It is consumed after heat process either as a part of regular meal or as a condiment. However, there is no adequate knowledge on the digestion of <em>Ngari</em> and the bioactive potential of the digest. The present study was aimed to evaluate the effect of different heat processes viz., air frying, roasting and <em>sautéing</em>-on the chemical attributes and <em>in-vitro</em> digestion characteristics of <em>Ngari </em>with reference to digestibility and antioxidant potential. The different heat processes significantly increased the dry matter content, thereby altering the proximate composition of the <em>Ngari</em>. Nutritional analyses revealed that highest value of protein is in air fried <em>Ngari</em> (44.14%), while maximum fat in <em>sautéed</em> <em>Ngari</em> (27.57%). Fatty acids analysis showed that palmitic, oleic and linoleic acid were the major fatty acids present in <em>Ngari </em>irrespective of<em> </em>different heat processing. Antioxidant potential of <em>Ngari</em> was significantly influenced by heating processes and digestion methods (pepsin or pepsin-cum-pancreatin). Heat processes significantly reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) and metal chelating activity, while increasing the reducing power of the <em>Nagri</em>. Study of peptide released during digestion by SDS-PAGE (Sodium lauryl sulphate-polyacrylamide gel electrophoresis) showed that pepsin digestion led to formation of low molecular weight peptides (14-66 kDa). Subsequently, the pepsin-cum-pancreatin digestion disintegrated the relatively larger peptides into further smaller ones. The different heat processes enhanced the sensory appeal of the product without exerting any negative influence on its digestibility and bioactive properties.</p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2020-12-30 12:30:42
 
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http://op.niscair.res.in/index.php/IJTK/article/view/26833
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 19, ##issue.no## 4 (2020): Indian Journal of Traditional Knowledge
 
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