Street food vendors (SFV) are essential in providing jobs and reasonably priced meal alternatives, especially for those from poor socioeconomic backgrounds. However, due to the possibility of contamination, there is a significant risk to public health from the microbiological safety of foods sold on the street. The purpose of the research was to evaluate the safety and microbiological quality of meals sold on the streets in cities. Socioeconomic data were collected through structured questionnaires, while microbial analysis was conducted on 320 ready-to-eat (RTE) food samples from multiple vending sites. Data were analyzed using SPSS version 26. While inferential statistics, such as One-Way Analysis of Variance (ANOVA), were utilized to compare microbial counts across various food categories, descriptive statistics were utilized to characterize vendor characteristics and microbiological counts. The association between vendor practices (such as hand hygiene and using clean water) and microbiological contamination was investigated using chi-square testing. The findings showed that microbial counts showed the presence of aerobic mesophilic bacteria (5.2 ± 0.6), lactic acid bacteria (4.3 ± 0.5), Enterobacteriaceae (4.1 ± 0.7), Staphylococcus spp. (5.16±1.3), Escherichia coli (3.9 ± 0.5), Salmonella spp. (3.6 ± 0.4), and Pseudomonas spp. (2.8 ± 0.3). These findings demonstrate the low microbiological quality of street food and the need for enhanced safety protocols and public health campaigns in urban street food vending

The present study focuses on developing lactose-hydrolyzed curd and yoghurt enriched with avocado pulp powder, pumpkin seed powder, and lemon juice, and evaluating their physico-chemical and sensory characteristics. Compared to the control (non-hydrolyzed samples), the lactose-hydrolyzed variants exhibited higher acidity, greater syneresis, and reduced setting time. Incorporation of avocado pulp powder (0.25%, 0.50%, 0.75%), pumpkin seed powder (0.50%,0.75%, 1.00%), and lemon juice (0.50%, 0.75%, 1.00%) into the hydrolyzed curd and yoghurt resulted in increased titratable acidity, decreased syneresis, and shorter setting time, except for lemon juice which caused a rise in syneresis. The optimized formulations demonstrated improved physico-chemical properties, with syneresis reduced by 1.8 ml, setting time shortened by 115 minutes, and acidity increased by 0.16% LA. Sensory evaluation revealed that samples containing 0.50% avocado pulp powder, 0.75% pumpkin seed powder, and 0.75% lemon juice achieved the highest scores for colour and appearance, body and texture, flavour, and overall acceptability on the 9-point Hedonic scale. The enriched lactosehydrolyzed curd and yoghurt showed enhanced physicochemical characteristics and superior sensory quality when compared with both lactose-hydrolyzed and non-hydrolyzed control samples.

In the present study, extrudates prepared from (arrowroot (10%), lesser yam (40%) and potato (50%) with twin screw extruder at extrusion temperature 130°C, screw speed 330 rpm and 10% moisture (7ml water:3ml Kokum Liquid Concentrate)) were used for the packaging and storage study of the extrudates. The 60 g extrudates were packed in 3 types of packaging materials i.e. aluminium foil (200 guage), polyethylene (400 guage) and polyester (160 guage) and stored at ambient temperature up to 60 days. Then stored samples were evaluated at interval of 0, 10, 20, 30, 40, 50 and 60 days for nutritional properties like protein, fat, fiber, ash, moisture, carbohydrates and functional properties like expansion ratio, bulk density, water absorption index, water solubility index, hardness in order to study the storage stability of the product. It was found that the there is no significant (p≤0.01) effect of packaging material and storage durations on nutritional and functional properties of stored extrudates. Among the packaging materials studied aluminium foil (200 guage) was the best packaging material to store the extrudates. Aluminium foil is the best packaging material to store the extrudates up to 60 days. The nutritional properties at the 60 days period were protein 2.70 %, fat 1.22 %, fiber 1.06 %, ash 1.83 %, carbohydrates 86.01 % and moisture 6.83 %. The functional properties of the extrudates at 60 days period in the aluminium foil is expansion ratio 3.09, bulk density 0.09 g/cm3, water absorption index 4.54 g/g, water solubility index 42.67 %, and hardness of extrudates 1658 g respectively. Extrudates can be stored in good condition in aluminium foil up

to 2 months with better retension of nutritional and functional properties.

Pineapple has been identified as a valuable source of nutrients and antioxidants, which are beneficial for human health. To preserve the nutritional properties after drying, appropriate storage specifications should be considered. This study aimed to investigate the quality and stability of osmo-convective and osmo-microwave vacuum dried pineapple cubes in terms of quality characteristics during storage for up to 2 months in two packaging materials: aluminum and polypropylene. Packaging in aluminium pouches under ambient conditions was found to better preserve quality characteristics of dried pineapple cubes. The packaging and storage study of osmo-convective dried pineapple cubes indicated that the pineapple cubes can be stored in good condition in aluminium pouch packaging material up to 60 days; The sensory scores were in the range of colour 6.8, texture 8.2, taste 8.2, flavour 6.5 and overall acceptability 8.2. The nutritional retention of osmoconvective dried pineapple cubes stored up to 60 days was TSS 31.85%, pH 4.02, acidity 0.579%, reducing sugar 18.82%, non reducing sugar 42.86% and total sugar 61.67%. The packaging and storage study of Osmo-microwave vacuum dried pineapple cubes stored up to 60 days indicated that the pineapple cubes can be stored in good condition in aluminium pouch packaging material up to 60 days; The sensory scores were for osmo-microwave vacuum dried pineapple cubes stored up to 60 days range of colour 7.5, texture 7.0, taste 8.2, flavour 7.5 and overall acceptability 8.0. The nutritional retention was TSS 32.22%, pH 3.97, acidity 0.503%, reducing sugar 25.83%, non reducing sugar 46.40% and total sugar

72.23%.

In this paper the effect of incorporation of pomegranate peel powder and rice bran (0.5:9.5, 1:9, 1.5 :8.5, 2:8, and 2.5:7.5 %) and baking temperature i.e., 175°C, 200°C and 225°C on the various physico-chemical quality characteristics i.e. moisture content, protein, fat, fiber, ash carbohydrate the textural properties (hardness, springiness, chewiness, gumminess, adhesiveness, cohesiveness, along with the sensory attributes i.e. color, flavor, texture, taste of the developed slice bread was evaluated of slice bread has been studied. The sensory score was also evaluated. The bread were prepared by replacing the refined wheat flour with the pomegranate peel powder and rice bran Response surface analysis was performed with the quality attributes indicated that the slice bread prepared with pomegranate peel powder: rice bran. (0.5:9.5, 1:9, 1.5:8.5, 2:8, and 2.5:7.5 %) and baked at 175 °C, 200°C, 225°C resulted the best quality of slice bread having best nutritional, textural and sensory qualities. The optimum product quality characteristics of moisture content 33.073 %, Protein 13.380%, Fat 1.523 %, Fiber 0.883 %, Ash 0.647 %, Carbohydrate 50.493 %,Textural properties i.e. Hardness 33.667, springiness 0.637 g , Chewiness 18 g, gumminess 30 g, adhesiveness 3.967 J, cohesiveness 1.290. The sensory analysis of the optimum product quality were colour 7.413, flavor 7.103, texture and taste 8.180 respectively.

In present investigation the slice bread prepared from pomegranate peel powder and rice bran stored in both packaging material i.e. P1 paper bag (GSM 80) and P2 polythene bag (Gauge 357). The quality parameter i.e., moisture content, protein, fat, fiber, ash carbohydrate and whiteness index of P1 (paper bag) and P2 (polythene bag) bread were observed during each day from 0 day to 4 days. Nutritional analysis indicated that both packaging material and storage period increases as in moisture content decrease from 33.072 to 31.061%, protein content decrease from 13.380 to 12.363%, fat content decrease from 1.523 to 1.280 %, fiber content decrease from 0.881 to 0.796 %, ash content decrease from 0.640 to 0.624%, whiteness index decrease from 51.718 to 48.031 and carbohydrate content increase from 50.504 to 53.893 %, and microbiological study depicted. The pomegranate peel powder, rice bran slice bread can be packed in polythene bag and stored in good condition upto 3 days.

Pre-treatment is a necessary step in raisin production in order to ensure the increased rate of water removal during the drying process Drying of grape can help in preserving it for longer duration. In present paper, the grapes of Manikchaman variety was treated with Treatment T1 = 2.5% NaOH for 3 sec followed by 2% KMS for 2 minutes and Treatment T2 = 2.5% potassium carbonate + 2% ethyl oleate solution for 5 minutes and dried by convective hot air drying at 45oC. The quality of dried raisins were evaluated. The drying data was fitted with various models the Henderson and Pabis model, the Lewis model, the Page model, and Two-term exponential model models fitted to the experimental data, the Logarithmic, Henderson and Pabis model was well fitted to the experimental data with r2 = 0.999 and 0.988; MSE = 7.5×10-5 and 9.1×10-4; χ2 = 0.016 and 0.152 for Treatment-1 and Treatment-2 solution, respectively. Nutritional analysis of fresh ripened grapes and grape raisins has also been determined i.e. Moisture content, TSS, Titrable acidity, pH, Reducing sugar, Total sugar, Non-reducing sugar, Ascorbic acid, colour yellowness index, Hardness. The nutritional analysis of grape raisins indicated that for the best Treatment-2 moisture content was grape raisins 14.57%, TSS 73.67o B, Titrable acidity 2.58 %, pH 4.63, Reducing sugar 63.29 %, Total sugar 64.82 %, Non-reducing sugar 1.53, Ascorbic acid 20.98 mg, yellowness 35.21 and hardness. The sensory score for best treatment was colour 7.47, flavour 7.47, texture 7.42 and taste 7.70.

In this paper the effect of incorporation of Jackfruit seed flour and finger millet flour (8:16%, 10:14%, 12:12%, 14:10%, 16:8%) and baking temperature i.e., 170°C, 180°C and 190°C on the various physico-chemical quality characteristics and sensory score of cupcake was evaluated. The cupcake was prepared by replacing the refined wheat flour with the Jackfruit seed flour and finger millet flour. The various quality characteristics i.e., Moisture%, Protein%, Fat%, Fibre%, Ash%, Carbohydrates%, Browning index, Hardness (g), Gumminess, Chewiness, Cohesiveness, Adhesiveness, Springiness along with the sensory attributes i.e. color, flavor, texture and taste of the developed cupcake was evaluated. Response surface analysis was performed with the quality attributes indicated that cupcake prepared with Jackfruit seed flour 14% and finger millet flour 10% and baked at 170 oC results the best quality cupcake have best nutritional, textural and sensory qualities. The optimal product at quality consist of moisture content 23.830%, protein 4.723%, fat 11.820%, Fibre 2.233%, ash 1.566%, Carbohydrates 55.826%, Browning index 24.612%, Hardness 46.666g, gumminess 42g, Chewiness 24.666g, Cohesiveness 0.865g Adhesiveness 11.466g, Springiness 0.633g. The sensory score for the optimised sample were colour 7.9g, flavour 7.9g, taste 7.9g, and Texture 8.0g respectively.

In present study the Cupcake prepared from Jackfruit seed and Finger millet flour stored in packaging material i.e. polythene bag (gauge 375) and Plastic tray (gauge 400). The stored cupcake was observed during each day from 0 day to 7 days. Nutritional analysis indicated that both cupcake packed packaging material and during storage period moisture content increases from 24.055 to 9.6%, protein content decreases from 4.59 to 2.27%, fat decreases 11.55 to3.41%, fiber content decreases from 2.25 to 1.05%, ash content decreases from 1.67 to 0.63% carbohydrate increases from 55.95 to 83.02% and Browning index 72.26 to 59.15 and microbiological study depicted. The cupcake prepared from Jackfruit seed and Finger millet flour can be packed at stored in plastic trays for 6 to 7 days.

The rheological properties of instant soup mixes from leafy vegetables with arrowroot starch at was determined at various shear rate 3.30, 5.50, 6.60, 11.0, 16.5, 27.5, 33.0, 55.0 (1/s) and at different concentrations (2:32%; 6:28%; 10:24%; 14:20% and 18:16%) of amaranthus: spinach were studied in the temperature ranges of 70, 80 and 900C. The leafy vegetable soups showed shear thinning (pseudoplastic) behaviour. The power law model was fitted to be adequate with R2 0.950 and MSE 0.072 for arrowroot starch to fit the flow curves of instant soups from leafy vegetable (Amaranthus: Spinach). The consistency coefficient ‘k’ increases from 0.075 to 3.695 with increase in temperature while the flow behaviour index ‘n’ decreases from 0.960 to 0.292 with increase in temperature from 70 to 90°C. The power law and exponential functions were used to determine the consistency index ‘k’ of leafy vegetables soup with arrowroot starch as a function of temperature and incorporated varied leafy vegetables (Amaranthus: Spinach) powder concentration. The effectiveness of developed combined models was judged by several statistical parameters. In general; exponential function fitted better for the effect of powder (Amaranthus: Spinach) concentration and combined effect of temperature was also fitted by the exponential function.

The rheological properties of instant soup mixes from leafy vegetables with jackfruit seed starch was determined at various shear rate 3.30, 5.50, 6.60, 11.0, 16.5, 27.5, 33.0, 55.0 (1/s) and at different concentrations (2:32%; 6:28%; 10:24%; 14:20% and 18:16%) of amaranthus:spinach were studied in the temperature ranges of 70, 80 and 90oC. The leafy vegetable soup showed shear thinning (pseudoplastic) behaviour. The power law model was fitted to be adequate with R2≥0.900; MSE≤0.062 for jackfruit seed starch to fit the flow curves of instant soups from leafy vegetable (Amaranthus:Spinach). The consistency coefficient ‘k’ increases from 0.075 to 2.154 with increase in temperature while the flow behaviour index ‘n’ decreases 0.699 to 0.282 with increase in temperature from 70 to 90oC. The power law and exponential functions were used to determine the consistency index ‘k’ of leafy vegetables soup with jackfruit seed starch as a function of temperature and incorporated varied leafy vegetables powder (Amaranthus:Spinach) concentration. The effectiveness of developed combined models was judged by several statistical parameters. In general; exponential function fitted better for the effect of powder (Amaranthus:Spinach) concentration and combined effect of temperature was also fitted by the exponential

function.

Bakery products are an important part of a balanced diet and today, a wide variety of such products can be found on supermarket shelves. Bagels were prepared from dough’s containing refined wheat flour and osmo-convective dried cashew apple powder composite as C1 (95:05%), C2 (90:10%), C3 (85:15%), C4 (80:20%) and C5 (75:25%). And using various temperature, i.e., T1 (180 °), T2 (200 °) and T3 (220 °). Bagels prepared from osmo-convective dried cashew apple powder of the best treatment (90:05) (Refined wheat flour: cashew apple powder). baked at a temperature 180°C and baking time is 20 minutes. The quality parameters i.e., moisture content 28.04 % (db.) %, fat content 7.14 %, protein content 8.49 %, ash content 5.96 %, fiber content 6.45 %, carbohydrate 44.91 %, was found to be best. The bagels of treatment C1 i.e. 5% osmo-convective dried cashew apple powder obtained highest score in all sensory attributes. i.e., colour (8.200±0.13), flavour (8.133±0.16), Texture (8.200±0.21), Taste (8.200±0.18), and overall acceptability (8.133±0.13).

This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour bagels. Bagels were prepared using from Osmo-convective dried cashew apple flour, baked at a temperature 180°C and baking time is 25 minutes. Bagels can be stored up to 8 days. For storage duration Polypropylene (PP), and Low-Density Polyethylene (LDPE), packaging material are used. In comparison to the different packaging materials, it was observed that PP followed by best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content % and carbohydrate content % continues to increased and fat, protein, ash, fiber content % was decreased. Result revealed that the PP contain less amount of moisture and fat content % and good amount protein, ash, fiber, carbohydrate content %. compare to other packaging material During 8th days storage also results shows that the effect of different packaging material and storage duration on various sensory attributes. It was observed that as the storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.

This study presents a comparative evaluation of the drying kinetics of Alphonso mango pulp (Mangifera indica L.) using a laboratory-scale tray dryer and vacuum dryer at 70 °C. Mango pulp layers of 2, 3, and 4 mm thickness were dried to a final moisture content of less than 8% (wb). Drying time was shorter under vacuum conditions (270, 330, and 430 minutes for 2, 3, and 4 mm, respectively) compared to tray drying (380, 440, and 520 minutes), indicating the efficiency of vacuum drying in accelerating moisture removal. In both methods, drying occurred entirely in the falling-rate period, confirming that internal diffusion governed moisture transport. Experimental moisture ratio data were fitted to five thin-layer drying models: Lewis, Page, Henderson & Pabis, Logarithmic, and Two-Term. For vacuum drying, the Page model provided the best fit (R² = 0.9899–0.9974, lowest RMSE and χ²), whereas for tray drying, the Two-Term model showed superior performance (R² = 0.999 across all thicknesses), followed by the Logarithmic and Page models. These results demonstrate that while both drying methods effectively reduced the moisture content of mango pulp to safe storage levels, vacuum drying achieved faster drying, and tray drying was better characterized by multi-parameter models.

Purpose: Pulses, part of the Legume family, are staple foods worldwide. Soybean, a major leguminous crop, is unique with its economic value. Soy is a functional food rich in bioactive compounds, especially Isoflavones. Despite its benefits, vegetable soybean is not widely recognized in India due to lack of awareness and compatible genotypes. Findings and values: India accounts for 2.99 percent of global soybean production. In India primary cultivators of soybeans are Madhya Pradesh, Maharashtra, and Rajasthan, contributing over 95% of the country’s soybean land. Consumers increasingly demand health-conscious food products with low sugar, high protein, and dietary fiber. Soybean products, with superior vegetable varieties, offer unique flavors, textures, and high amino acid content, making them a valuable source of nutritious food. Functional and nutritional content should be maximized by processing methods. This investigation examines soybean production, use, processing, and market in India. Soybeans are processed into various food products like roasted nuts, milk, flour, and oil. Soy milk, a popular food product, accounted for 60.1% of global soy food sales

in 2020. Conclusion: There are many improvements in technologies for processing and product development. But the Farmers and brokers sell raw soybeans, rather than processed forms. The development of the soy market in India depends on addressing consumer preferences, the supply chain, and health benefits.

Arrowroot (Maranta arundinacea L.) is a traditional tropical tuber crop that has been long valued for its easily digestible starch and medicinal uses, yet it remains scientifically under-explored when compared with major root and tuber crops. In recent years, renewed interest in arrowroot has emerged due to its gluten free nature, low glycaemic response, and suitability for functional food and biodegradable material applications. This review presents a comprehensive view of arrowroot, covering its origin, botanical features, cultivation status, and production trends, along with a detailed discussion of its nutritional composition and starch characteristics. Special emphasis is given to the physico-chemical, functional, and rheological properties of arrowroot starch that govern its performance in food systems and non-food applications. The presence of bioactive compounds and dietary fibre, along with their potential health benefits, including digestive support and emerging immunomodulatory effects, is critically examined based on recent scientific datas. Advances in processing technologies and the development of value-added products such as gluten free foods, edible

films, and sustainable packaging materials are also reviewed. The paper further highlights current research contributions from tropical research institutions and identifies key knowledge gaps related to varietal improvement, processing standardisation, and commercial scaling. Overall, this review underscores the potential of arrowroot as a multifunctional tuber crop capable of contributing to nutrition security and sustainable industrial development.

Vegetable soups have become increasingly popular among consumers worldwide due to the wide range of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation, These soups are known to be a healthy source of nutrients, primarily proteins, dietary fiber, other carbohydrates, vitamins, and minerals, as well as bioactive compounds that may help maintain the body’s health and wellness. Additionally, they are inexpensive, simple to prepare and preserve at home, and ready to eat. As a result, they are very helpful in modern life rhythms that alter current consumption habits and reclaim foods elaborated with natural ingredients, ecological, vegan, less invasive production processes, agroindustry co-products, and exploring new flavours and textures.

Baking is one of the oldest and complex thermal process of food industry widely used in the manufacture of cereal-based foods such as bread, biscuits, cakes, rusks, etc. The baking process involves complex physical, chemical, and biochemical changes which collectively determined the product quality. This review paper presents a comprehensive overview of the baking process with emphasis on its fundamental mechanisms, including heat transfer, moisture migration, dough expansion, starch gelatinization, protein denaturation, crust formation, and browning reactions such as the Maillard reaction and caramelization. The role of raw ingredients and their functionality is also reviewed. The influence of critical process parameters such as baking temperature and baking time is also discussed. In addition, recent trends and developments in baking technology are highlighted.

Tender Jackfruit (Artocarpus heterophyllus Lam.) is gaining attention as a valuable plant-based food material because of its nutritional richness, functional properties, and potential use in healthy and sustainable food products. It focuses on dietary fiber, mineral content, bioactive compounds, and low glycemic nature, which support its suitability for healthoriented and diabetic-friendly diets. There is the increasing demand for healthy food consumption which encouraged the exploration for alternative plant based as nutritional and functional benefit. The partial or complete replacement of conventional flours such as wheat or refined flour with tender Jackfruit flour has shown potential to enhance nutritional quality while reducing glycemic load in food product. The Processing methods including blanching, drying, and thermal treatment play a significant role in determining the physicochemical and functional properties of the flour, influencing its performance in different food systems. Incorporation of tender Jackfruit flour into bakery products, pasta, snacks, and plant-based alternatives supports the development of nutrient-dense and sustainable foods. Overall, tender Jackfruit flour

shows strong potential as a functional ingredient, encouraging further research and wider adoption in plant-based and nutraceutical food formulations.

3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different noncommunicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.