Anil Panghal

Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

Introduction Fruits and vegetables embrace an important status among the health foods as they provide significant amount of nutrients, especially vitamins, minerals, fiber sugars and antioxidants as well as it’s refreshing and thirst quenching behavior1. However, due to highly perishable nature and short shelf life of fruits and vegetables, immediate processing into preserved products becomes essential to avoid post-harvest losses. India contributes 42% of world production from 30% of the global area under papaya cultivation and is largest producer according to FAO report (2012). Papaya accounts for 6.6% of total crop and covers only 1.9% of the total area under fruit cultivation in India2. So Papaya was selected for preparation of fruit drink due to its reasonable price, Abstract Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization. Article history

Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.,Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.,This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.,The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Development of Probiotic Beetroot Drink

The study was planned to prepare nondairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37 °C. There was gradual decline in pH and sugar content with time. Total phenols, flavonoids and antioxidant activity were enhanced in probiotic drink as compared to fresh juice sample. Study revealed that beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components. Current research in nutrition and Food science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 257-262 ContACt Navnidhi Chhikara navnidhi24@gmail.com Department of Food Technology & Nutrition, Lovely Professional University,

Bioactive compounds of beetroot and utilization in food processing industry: A critical review

Beetroot is recognized as health promoting food due to presence of essential components such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids and betalains that promote health. Betalains occur in two forms i.e. betacyanin (red-violet pigment) and betaxanthin (yellow-orange pigment) and are recognizable commercially as a food dye due to non-precarious, non-toxic, non-carcinogenic and non-poisonous nature. Beetroot is premeditated as a boon for the food industry and used as food colorant or additive in food products such as ice-cream, yogurts and other products. The beetroot extract is used to improve the redness in tomato pastes, soups, sauces, desserts, jams, jellies, sweets and breakfast cereals. Overall objective of this review is to provide a brief knowledge about the valuable phytochemicals and bioactive compounds present in beetroot and their association with health benefits, beetroot processing for food application and their effect on beetroot pigment.

Caffeine: a boon or bane

Purpose The purpose of this paper is to explore the sources of caffeine and its utilization in different food products, along with its impact on human health in terms of benefits and adverse effect. Design/methodology/approach The papers reviewed were selected based on the following key descriptors such as caffeine, sources, trends of consumption, utilization, benefits and adverse effects, regulation and labelling. Findings There are many physiological effects of caffeine on respiratory, cardiovascular, gastrointestinal, reproductive and central nervous system. It has a positive effect in reducing the risk of diabetes, Alzheimer’s disease, Parkinson’s disease and liver injury and, at the same time, in improving mood, psychomotor performance and immune response. On the other hand, the negative effects of caffeine include addiction, cancer, heart diseases, insomnia, gastrointestinal disturbances and intoxication. As caffeine, when taken in large amount, is harmful, therefore as per the regulatory bodies, its concentration should not exceed the set limit, and its presence needs to be listed on the label of that particular food product. In a nutshell, it can be said that caffeine acts as a boon as well as bane because it possesses both beneficial and adverse effects. Originality/value This is a unique and comprehensive review that will provide a brief overview of sources, utilization, healthful as well as harmful effect of caffeine to the readers.

Designing of Fermenter and its utilization in food industries

Fermenter is a vessel that maintains optimum environment for the development of significant microorganism used in large scale fermentation process and the commercial production of products like Alcoholic beverages, Enzymes, Antibiotics, Organic acids etc. The fermenter aims to produce biological product like vaccines and hormones, it is necessary to monitor and control the different parameters like external and internal mass transfer, heat transfer, fluid velocity, shear stress, agitation speed, aeration rate, cooling rate or heating intensity, and the feeding rate, nutrients, base or acid valve. Fermentation in the fermenter are accomplished in several configuration and these simple configurations are batch, fed-batch and continuous fermentation process. Fermentation process is carried out in small or large size fermenter depending on product quantity. The selection of the suitable process depends on the fermentation kinetics; type of microorganism used and process economic aspects. Improved modelling tools, reactor operation and reactor design in bioreactor is because of mass transfer behaviour and it is important for reaction rate maximising, throughput rates optimization and cost minimizing. The fermenter design, fermentation process, types of the fermenter that are used in industries and heat and mass transfer in fermenter is discussed.

Effect of extrusion on thermal, textural and rheological properties of legume based snack

Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG and EBG flour (b) rheological properties (shear stress, shear rate, storage modulus, loss modulus, deflection angle and complex viscosity) of legume based snack dough and (c) post frying characteristics (colour and texture) of legume based snack. Three different legume based snack samples with different flour formulations (RBG flour, RBG flour incorporated with 25% EBG flour and RBG flour incorporated with 50% EBG flour) were prepared, characterized and compared with standard market sample. Dough exhibited shear thinning behaviour and G′ and G″ showed rising behaviour with angular frequency whereas, complex viscosity showed decreasing behaviour. Herschel–Bulkley model was best fitted. Significant changes were observed in values of onset, peak and endset gelatinization temperatures on extraction of black gram flour which improved dough handling properties during papad processing and enhanced organoleptic profile of end product.

Optimization of preparation process for a blended beverage developed from chayote, sugarcane, and mint and coriander extract

ABSTRACT Chayote [Sechium edule (Jacq) Swartz] is an underutilized, nutritious vegetable, which is reported to contain a variety of phytochemicals. A process was designed to increase acceptance of Chayote in a beverage using concentrations of sugarcane juice, salt, and mint and coriander herb extract using response surface methodology. The statistical design provided 20 formulations where the herb extract concentration varied from 0.5% to 2.5%, sugarcane juice concentration from 20% to 50%, and salt concentration from 0% to 1.5%. Sugarcane juice concentration of 35.14%, herb extract of 1%, and salt concentration of 1.5% were the optimized process conditions for preparation of blended chayote juice. Optimized conditions can be scaled up, allowing this vegetable to be utilized for processing.