CFTRI develops two new technologies, obtains two patents
Prestigious Central Food Technological Research Institute (CFTRI) of Mysore has developed two new technologies, an improver mix for bread, bun and rolls, and an automatic continuous cooker.
It has also obtained two US patents for detection of harmful bacteria and fungi in foods.
The improver mix for yeast leavened bakery products like breads, buns and rolls can improve quality of these products considerably.
wheat is generally medium hard to soft in nature with 8-11 per cent gluten
content. The flour from such wheat yield inferior quality products in
terms of volume, crumb softness and crumb grain. To overcome this, newer
additives, which can improve the
The CFTRI process involves fine grinding of ingredients followed by blending in a mixer and packing. The major equipments required are mixers and grinders. The process is ready for commercial exploitation.
The automatic continuous cooking unit provides controlled heating to ensure optimal cooking. It also has continuous conveyor system to control material feed rate. The device is covered under an Indian patent.
The batch type or semi-continuous cooking units with steam-jacketed kettle is the major equipment in use now. But, it has the disadvantage of inconsistent texture quality.
The two new processes, detection of Bacillus cereus and oligonucleotide primers for fungi in food have secured US patents.
the predominantly occurring food-borne pathogenic bacteria, Bacillus cereus
has been found to occur abundantly in Indian foods. It is also the root
cause for diarrhea. B. cereus is detected by its ability to grow on selective
plating medium containing
The polymerase chain reaction (PCR), developed by the CFTRI, detects B. cereus group of bacteria in food samples using specific sets of primers.
a mixed microflora, the designed phosphotidyl inositol primer set specifically
detects B. cereus with no cross reactivity. This method is simple and
effective protocol for extraction of template DNA for B. cereus present
in a varied food matrix. PCR
The second process, oligonucleotide primers detect aflatoxigenic fungi in foods and feeds even at 24 hours of growth.
are potent carcinogenic, mutagenic and teratogenic metabolites produced
primary by the fungal species of Aspergillus flavus and Aspergillus parasiticus.
Food and feeds, especially in warm climates, are susceptible to invasion
of aflatoxigenic Aspergillus spp. and subsequent production of aflatoxins
during pre-harvesting, processing, transportation or storage.Oligonucleotide
primers is a method for detection of the fungal pathogens in pure culture
system and offers several advantages over the traditional methods of detection.
It is a simple and effective method which can be used for the isolation
of template DNA without the application of liquid nitrogen, the newsletter