Content

In the present study, the effect of incorporation different levels of dehydrated ripe Jackfruit bulbs i.e. at 10%, 20%, and 30% and Baking temperature 180, 200, and 220oC on quality of cup cake has been investigated. The effect of these independent parameters were accessed as the responses i.e. baking time (min), textural parameters i.e. Hardness, Cohesiveness, Springiness, Guminess, Chewiness, specific volume, and browning index of cupcake. The desirable quality of cup cake was based on the responses i.e. lower baking time, more specific volume, less browning index, and lower hardness. The optimum zone for acceptability of cup cake was observed at baking time 14 min., the lower value of Hardness 48.3-52.2g, Cohesiveness 0.346-0.354, Springiness 2.77-2.925 mm, Guminess 17.2-18.1, Chewiness 0.48-0.52, more Specific volume 1.97-2.03 (cm3/g), and Browning Index 168.9-171 was observed at dehydrated ripe jackfruit bulbs were 19.7 to 22.4% and baking temperature was 194 to 201oC. The quality parameters were correlated with sensory score for acceptability of the cup cake. The cup cake could be prepared by using dehydrated ripe jackfruit bulbs 19.7-22.4% and Baking temperature 194-201oC for lower baking time, lower value of Hardness, Cohesiveness, Springiness, Guminess, Chewiness, more Specific volume, and Browning Index of cup cake.

The snow ball of tender coconut of variety Banavali was used for the study. The snow ball tender coconut (6-7 month maturity) of Banavali verity scooped out from the shell. The snow ball tender coconuts were packed in the different packaging material i.e. polypropylene bags, PVC film and Aluminum film. The packed snow ball tender coconut were exposed for the storage conditions i.e. at ambient storage condition (24±2 oC) The storability of the snow ball tender coconut stored at ambient condition 3 days duration i.e. 0, 3, 6 and 9 days. The sample without packaging was kept as a control sample. The snow ball tender coconut was observed for its Firmness and weight loss for 0, 3, 6 and 9 days. The quality analysis of the snow ball tender coconut water was analyzed for its pH, TSS, Acidity, Reducing sugar and Non- Reducing sugars for 0,3,6 and 9 days.

Garcinia indica  Choisy commonly known as Kokum belonging to the Gutifferae family. Kokum is one of the important indegenous tree spice crops grown in tropical rain forests of western ghats in Konkan, Goa, South Karnataka and Kerala. It is also flourish in ever green forest of Assam, Khasi, Jayantia hills, West Bengal and Surat district of Gujarat. Area under cultivation of Kokum is 1200 ha in South Maharashtra and total production 10200 ha tonnes with ripe fruit yield of 8.5 tonnes/ha. In the present study the effect of temperature of Soaking and time of soaking on TSS, Acidity, viscosity, anthocyanins of extract has been studied. The Kokum powder at 0.30 mm, 0.25 mm and 0.15 mm particle was taken for extraction. The Kokum powder at 0.30 mm, 0.25 mm and 0.15 mm particle sizes has been soaked in water at Kokum powder: water ratio 1:3 and 1:2. The temperature of soaking were (ambient (22°C), 40°C, 50°C, 60°C). The desirable quality of Kokum rind powder extract was based on the responses i.e. maximum TSS, maximum acidity, maximum viscosity and maximum anthocyanins. The effect of temperature of soaking and time of soaking of Kokum powder in water indicated that the optimum values i.e. the maximum values of TSS, acidity, viscosity and anthocyanins are 19.0°B, 0.47%, 14.2 cP and 7.0% respectively. These values were achieved at the 0.30 mm particle size of Kokum rind powder, the Kokum rind powder: water ratio 1:2 and 50°C soaking temperature for soaking duration 6.5 h.

Instant dhokla was developed using the optimised composition of both unfermented and fermented battters consisting of bengal gram dhal, salt, citric acid, chilli: ginger paste etc. Both unfermented (100 min) and fermented (120 min) dhoklas were dried in a fluidized bed drier, packed in metallised polyester (MP 12µ, LD/LLD 150 µ) pouches, stored at ambient conditions (15-37o C) to establish their stability. Protein and total ash contents were found more in fermented dhokla than the unfermented one. During storage, peroxide and thiobarbituric acid values were found significantly (p<0.05) less with significantly (p<0.05) higher values of free fatty acid values in fermented dhokla in comparison to unfermented dhokla. Dhokla prepared from unfermented batter received higher acceptance in terms of texture and rehydration characteristics. Both the type of dhoklas were found stable and acceptable for 6 months at ambient temperature conditions (15-37o C).

The objective of this study was to develop cucumber chips applying deep frying technique. The cucumber chips were deep-fried at 180°C for 13-44 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening index. Colors of fried in mustard oil, sunflower oil, groundnut oil and canola oil cucumber chips blackness to lightness, green to red and blue to yellow range of L* (25.38-75.46), a* (-7.14 to + 13.79) b* (7.15- 30.66). The whiteness index of the cucumber chips was range of (16.60-69.50). The maximum sensory acceptability of cucumber chips fried at 180 °C in mustard oil, sunflower oil, groundnut oil, and canola oil to consumer panelists was T

Because of its nutritionally dense and health-promoting chemical composition, dragon fruit is currently gaining significant prominence in India among all tropical and subtropical fruits. The fruit lime is native to Gujarat, India. The physical, chemical, and nutritional profiles of red and white dragon fruit grown along Peru’s central coast were studied in the current research. Here, the physicochemical makeup of dragon fruit, the chemical and nutritive qualities of lime, the thermal, chemical, and processing of juices were also discussed. The current study additionally evaluated the impact of temperature and storage conditions on the antioxidant and betalain content of juices. According to reviews, dragon fruit is a good source of phenols, vitamin C, and a variety of minerals. After reading through all of these reviews, it is clear that using dragon fruit to produce lime-flavored RTS beverages and extend their shelf lives is the most practical and convenient way to appeal to as many people as possible.

Paneer is similar to tofu is most popular indigenous dairy product which is also identified as South Asian variety of soft cheese obtained by acid and heat coagulation it is similar to unripe variety of soft cheese which is used in preparation of different culinary dishes and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Paneer is marble white appearance having firm, cohesive and spongy body with a close knit texture and a sweetish acidic nutty flavor. About 4-5 % of the total milk produced in India is converted into paneer. Annual production of paneer is estimated at 0.2 million tones having the market value of ` 18 × 109. It is confined to unorganized sector. Now a day it is possible to manufacture paneer by using different types of milk along with different composition like cow milk, buffalo milk, got milk, or blends of these milks, skimmed milk whole milk, butter milk. Along with cow and buffalo milk the paneer is also prepared from soymilk, groundnut milk, peas milk, blends of soy-cow milk, soy-buffalo milk, flavored tofu by incorporating carrot, soy-groundnut milk and spices incorporation and different techniques have been developed for the production of paneer as per requirement of the consumer with appreciable improvement in yield and other quality characteristics such as physiochemical microbiological and sensory quality of the product. The chhana, a het-acid coagulated product of milk, is used as base material for production of paneer. For production of chhana, milk is heated to near a boiling temperature, followed by cooling and coagulation at 70-75 °C by using 1-2% citric acid, calcium sulphate and magnesium chloride as a coagulants or sour whey. Free whey is drain off to obtain coagulum further, coagulum is pressed to get firm, cohesive and spongy body paneer. Paneer block of required size are packed in laminated plastic pouches, preferably vacuum packaged, heat sealed and stored under refrigeration. Paneer keeps well for about a day at ambient temperature and for about a week under refrigeration (7 oC), through its freshness lost within 3 days. The spoilage of paneer is mainly due to bacterial action. Hence, to increase the shelf-life and storability of paneer the paneer is incorporated with spices like turmeric, clove, cinnamon, black papper and cardmom which helps in enhancing shelf-life of paneer. Among the spices studied cardmom was found to be the best spices to improve shelf-life of paneer up to 28 days of storage at 7± 1°C. Microwave convective drying of paneer also helps in enhancing self-life up to 118 days along with good color, rehydration ratio without appreciable loss of quality in HDPP pouches under acceleration condition of storage (38±2°C, 90% RH).

Edible films has received considerable attention in recent years because of their advantages including use as edible packaging materials over synthetic films. This could contribute to the reduction of environmental pollution because they are made from natural resources and they are degradable. By functioning as barriers, such edible films can feasibly reduce the complexity and thus improve the recyclability of packaging materials, compared to the more traditional non-environmental friendly packaging materials, and may be able to substitute such synthetic polymer films. New materials have been developed and characterized by scientists, many from abundant natural sources that have traditionally been regarded as waste materials. The objective of this review is to provide a comprehensive introduction to edible films by providing resource materials, reviewing their properties and describing methods of their applications and potential uses.

The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight. In recent years, substantial process has been made in understanding the relationship between starch structure and physicochemical properties. However, these studies have been mainly on cereal starches. The present status of knowledge on the composition, structure, gelatinization, and rheology also reviewed. The tropical tuber crops contain starch as the major component and thus act as important source of starch. Except cassava and to a smaller extent sweet potato, starch from other tuber crops has not been exploited for industrial applications partly because of difficulty in the extraction of the pure starches and partly because of non-availability of information about the properties of these lesser known starches. This review attempts at collecting data available on the physicochemical and functional characteristics of the tropical tuber starches, highlighting their unique properties and potential field of applications. The physicochemical properties like granule shape and size, X-ray diffraction (XRD) patterns, amylose content, or content of non-starchy components, show considerable variation among the tuber starches. The starch granules of Colocasia esculenta and Dioscorea esculenta tubers are very small whereas those of Canna edulis are very large. DSC gelatinisation temperatures are low for cassava starch and high for the aroid starches. The functional characteristics like viscosity, swelling power and solubility also depend on a number of factors such as varietal variation, method of extraction, processing conditions and instruments used for analysis. Viscosity is high for cassava and C. edulis starches, but low for most aroid starches. Clarity is good for cassava and yam starches compared to the others. The diversity available in the tuber starches shows that some of the starches can be used in place of chemically modified starches available on the market. The realisation of their importance can help in value addition of these neglected crops and also provide starch with special properties for specific applications.

Pectin, a complex structural heterogeneous polysaccharide widespread in terrestrial plants cell walls, About one-third of the dry substance in the cell walls of higher plants is made up of pectin, a complex mixture of polysaccharides. Pectin polysaccharides, in addition to proteins, make up practically the whole middle lamella and cellulose is absent. Pectin contributes between 2 and 35% of the weight of plant cell walls and cellulose is absent. Pectin contributes between 2 and 35% of the weight of plant cell walls and is crucial for the development defense and control of ion and water exchange as well as plant growth. Pectin is a naturally occurring component of fruits and vegetables. In addition to being a natural part of fruits and vegetables, pectin also contributes to the soluble fibre in the human diet. There is evidence that soluble fibre is healthy, although not being digested by the upper gastrointestinal system. Pectin is used to make a variety of products, such as edible and biodegradable films, adhesives, paper substitutes, foams and plasticizers, surface modifiers for clinical devices, materials for biomedical implantation, and drug delivery systems.