VALUE ADDITION IN FOOD AND FOOD PRODUCTS -

Utilization of peels of lemon and orange

The present work aimed to evaluate some chemical and antioxidant properties of lemon and orange peels (primary byproducts discarded as waste) to identify their potential use.

Herbal tea formulation with corn silk powder 

The aim of this study was to use dried corn silk powder variety of VL Baby corn-1 for formulation of flavoured herbal tea with different combination of Thyme (Trachyspermum ammi), Clove (Syzygium aromaticum), Cinnamon powder (Cinnamomum verum), Timur (Zanthoxylum alatum), Tulsi 

Nutritious rich gluten free bread with high fiber and minerals

The demand for gluten-free products is rising in present scenario. In this study developed gluten-free bread samples using Amorphophallus konjac flour and evaluated their nutritional and physicochemical properties. 

Processing of mulberries into jam

Black mulberries (Morus nigra) were processed into jam on an industrialized scale, including the major steps of selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric 

Traditional Herbal Coffee from Chickpea

It is generally preferred to use of plant species that have a natural spread in a region as a beverage. Chickpea (Cicer arietinum L., known as “nohut” in Turkish), which is a member of the Fabaceae family, is one of the most important legumes 

Gluten free bread from millet extruded flour and their physicochemical properties and antihyperglycemic activity

Millet (Pennisetum glaucum) is a small gluten-free cereal and an interesting source of dietary fiber, vitamins, minerals, proteins and phenolic compounds superior to the most traditional consumed cereals. Bread is a food product of high acceptance that is traditionally made from wheat, particularly from refined flours. However, it is known to 

Pectin derived from underexploited pineapple peel biowaste

 The current study deals with the pectin extraction from pineapple peel (PP) waste employing the ultrasound-assisted extraction (UAE) technique. Further, response surface methodology (RSM) was employed to determine the optimum conditions for maximum pectin extraction using independent variables like ultrasonication time (15–30 min), liquid to solid (LS) ratio (10–20 mL/g), temperature (50–80 ◦C) and pH (1–2). A maximum pectin yield (16.24%) was attained at 15.20 mL/g of LS ratio, 21.88 min of ultrasonication, 70.83 ◦C and pH 1.0. Other functional properties like emulsification, oil

Whey-Based Banana Beverage

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations. The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the

Innovative green coating to reduce egg losses

The extension of shelf-life of eggs contributes to the reduction of food losses and decreases the use of refrigeration, energy demand, production costs, and consequently avoid the increase in the price of the final product. The rice protein concentrate (RPC) and plus Brazilian green propolis (GP), were used in the manufacture of coatings used to extend the shelf-life of eggs during storage for 6 wk at 20 ^oC. The coatings based on RPC and GP delayed the loss of internal egg quality, since avoided moisture

Pectin from Banana Peel

The aim of this research is to prepare the value added product from waste banana peel. Pectin was extracted from banana peel by using citric and phosphoric acids. The physico-chemical characteristics of banana peel such as moisture, ash, protein, crude fat, crude fiber, carbohydrate, pectin, sugar contents and pH were determined. The effect of extraction temperature, extraction time, volume and concentration of citric acid and phosphoric acid on the yield of methoxyl content were studied. The physico-chemical properties of the resulting pectin such as moisture content, ash content,

Application of  microcrystalline cellulose from banana pseudostem fibers in pharmaceutical and food industries

Banana pseudostem, a cellulose-rich by-product, is regarded as an important agricultural waste during the process of banana production. Microcrystalline cellulose was successfully prepared from banana pseudostem using acid hydrolysis method. Microcrystalline cellulose was characterized through various techniques such as XRD, TGA, SEM, FTIR and antioxidant activity to explore the possible applications in the pharmaceutical industries especially as a drug delivery vehicle.

Fruit Pomace Powders and Pectin enhance nutritional value of Freeze-Dried Snacks

This study was conducted to analyze the effect of the addition of powdered apple and blackcurrant pomace on the nutritional value, bioaccessibility of polyphenols, and antioxidant activity of freeze-dried fruit and vegetable snacks in comparison to low-methoxyl pectin as a traditional carrier agent. In this study evaluated sugars, protein, fat, ash, and total dietary fiber contents, as well as content and potential bioaccessibility of polyphenols and antiradical properties. In comparison to snacks with pectin,

Broccoli leaf powder in gluten-free bread (GFB)

Broccoli leaves are perceived as waste products, they are characterized by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). The obtained results indicate that BLP can 

Extended the lifespan of cherry tomatoes by coated with mucilage from dragon fruit

Cherry tomatoes are climacteric fruits that have a limited shelf life. In this study, combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis and microbial analysis were measured

Spirulina as a protein ingredient in a sports nutrition drink

This study justifies the possibility of using spirulina as a protein ingredient in the drink for students playing volleyball. A growing organism of students with high physical activity requires a protein of balanced composition. The amino acid content of spirulina proteins was studied using the AAA-339 amino acid analyzer. The study of the antioxidant activity (AOA) of an aqueous extract of spirulina was carried out by in vitro autooxidation of adrenaline in an alkaline medium. The accumulation of

Sugarcane pickles: from waste to processed food

In this study used the apical part of sugarcane stem (tip), very similar to the common palm heart, to produce sugarcane pickles and quantified the nutritional composition as well as quality of sugarcane pickles. Since there is no particular scientific methodology for this type of pickles a methodology adapted from traditional palm heart pickles processing was tested. Based on the results obtained, the adaptation of the 

Cake from Herbs and Spices as Flavourants (Cloves, Ginger, Lemongrass)

Several herbs have therapeutic properties such as anti-oxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. In this study production of cakes using herbs and spices such as cloves, ginger and lemongrass as flavours was carried out. Cakes were baked using cloves, ginger, lemongrass and vanilla and given to a panel of 20 respondents for sensory evaluation. For examine taste, appearance, smell, overall acceptability. The study found that majority of the respondents 

Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and 

Functional edible oils enriched with pistachio and walnut extracts

Development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut. A high phenolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corresponding strong radical scavenging effect were found and were potential as bioactive ingredients.

Microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food

The microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photo degradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins