The frequency of isolation of black-pigmented Gram-negative anaerobes in endodontic infections varies from 25% to > 50%. The species isolated most frequently belong to the genera Prevotella, Porphyromonas, Fusobacterium, Peptostreptococcus, Eubacterium and Streptococcus. The number of different species in one canal is usually low, approx. Necrotic dental root canal infections are polymicrobial infections dominated by anaerobic bacteria. This library would be useful to clone defense related gene(s such as defensin as represented in our library for crop improvement.īlack-pigmented gram-negative anaerobes in endodontic infections. This is the first report on defense related gene transcript dynamics during the bruchid- black gram interaction using SSH library. Few major defense genes like defensin, pathogenesis related protein (PR, lipoxygenase (LOX showed high expression levels in the oviposited population when compared with the non-oviposited plants. In all, 20 defense related genes were subject to quantitative PCR analysis (qPCR out of which 12 genes showed up-regulation in developing seeds of the pods oviposited by bruchids. Based on CAP3 assembly, 134 unigenes were computationally annotated using Blast2GOPRO software. An EST library of 277 clones was obtained for further analyses. In this study, Suppression Subtractive Hybridization (SSH library was constructed to study the genes involved in defense response in black gram against bruchid infestation. We employed Suppression Subtractive Hybridization (SSH to identify specifically, but rarely expressed bruchid egg induced genes in black gram. Most of the cultivated genotypes of black gram are susceptible to bruchids, however, few tolerant genotypes have also been identified but the mechanism of tolerance is poorly understood. This decreased the oil content to 19.7% and also increased the expansibility to 5.539%.īruchid egg induced transcript dynamics in developing seeds of black gram (Vigna mungo.įull Text Available Black gram (Vigna mungo seeds are a rich source of digestible proteins, however, during storage these seeds are severely damaged by bruchids (Callosobruchus spp., reducing seed quality and yield losses. However, the expansibility of the product decreased on addition of tapioca flour a fact which could be overcome by using carboxymethyl cellulose (CMC) at 3% level of black gram flour. Tapioca flour up to 25% substitution did not alter the sensory attributes. Escalating prices of black gram coupled with abundant availability of tapioca flour at almost 1/8th the price of black gram prompted the study of papadam characteristics using blends of black gram and tapioca flour. Papadams, made from black gram (Phaseolus mungo) and largely manufactured on cottage scale are popular in the Indian dietary. Low-fat papadams from black gram-tapioca blends.Īnnapure, U S Michael, M Singhal, R S Kulkarni, P R Keywords: Black gram flour, Extrusion, Prefrying and postfrying characteristics of papad, Quality of fried oil Conclusion: Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which color and viscosity increased significantly, adversely affecting the quality of fried oil. After frying, the quality of oil was characterized after numerous frying cycles. Further addition of extruded black gram flour permitted the use of lower concentration of papadkhar. Incorporation of extruded black gram flour in papad resulted in greater expansion with less oil uptake in fried papad. Results: Four different papad samples were prepared (control papads without addition of papadkhar, papads with use of 3% papadkhar, papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar and analyzed along standard market sample. In present work, overall quality improvement was achieved by analyzing prefrying and postfrying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture, and color of papad and physical properties (color and viscosity of fried oil. Methods: Attempts have been made to improve the quality of an Indian traditional snack (e.g., papad by incorporating extruded black gram flour as partial substitute for raw (unextruded black gram flour. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snackĭirectory of Open Access Journals (Sweden)įull Text Available Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters functional properties resulting in changing quality attributes of the end product on frying/microwaving/roasting.