In the present study, apple seed flour was found to be rich source of protein (47.98%), fat (25.31%), dietary fibre (4.23%), minerals such as potassium (590 mg/100g), calcium (220 mg/100g), iron (26.0 mg/100g), and exhibited good thermal stability (Tp = 102.17°C) and antioxidant activity of 49.2-86.9% DPPH inhibition, 29.8-58.2% ABTS scavenging activity and 38.2-...

Instant dry soup mix is the one of the traditional food which can be classified as an appetizer. Instant soup hasbecome an alternative food for breakfast because of its high energy and nutrient content, ease of preparation and minimum serving time. As the formulation and development of nutritious complementary foods prepared from locally and readily available raw m...

India is referred to as the fruit basket of the world and occupies top position among mango growing countries of the world and produces 40.48 per cent of the total world mango production. Mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste and health promoting qualities, making it unique among new functional foods, ...

The utilization of by-products (broken rice, carrot pomace and groundnut meal) in food product development is very important as it will reduce environmental load. In present study, different combinations of hydrothermal treatment such as steeping at 60ºC, 70ºC and 80ºC for 30 minutes and steam cooking for 5, 10 and 15 minutes were used for preparation of pregelatin...

In the present study, noodles as extruded product were developed from rice flour with flour and protein isolates from germinated GNG 469 and GNG 1581 chickpea cultivars. The GNG 469 and GNG 1581 chickpea cultivars were subjected to different germination periods viz., 0, 12, 24, 36 and 48 hours. The chickpea seeds from GNG 469 and GNG 1581 cultivars with different p...

Plum (Prunus salicina L.) fruit is highly perishable in nature and has very short shelf life. Due to its high moisture content and acidic nature it is not palatable, hence processing is essential. Osmotic dehydration of the fruits by dipping in hypertonic solution thought to be a convenient alternate for utilizing them in some value added dried fruits which will be...

In the present study karonda fruits are subjected to osmotic dehydration by dipping in hypertonic solution. Karonda is acidic and astringent, cannot be used for table purpose. Osmotic dehydration increases its palatability and shelf life. Karonda slices dipped in sugar and jaggery syrup of different concentrations (50, 60 &70°Brix) for 24 hours. After dipping, the ...

The present investigation was carried out for the development of wheat-bael powder blended cookies. Bael powder was blended with wheat flour at different levels in the ratio of viz., T1(100:00::WF:BP); T2(95:05::WF:BP); T3(90:10::WF:BP); T4(85:15::WF:BP); T5(80:20::WF:BP); T6(75:25::WF:BP); T7(70:30::WF:BP). Physico-chemical analysis of fresh bael its powder and ...

Baking industry has been increasingly engaged in production of fibre enriched biscuits with the aim to offer such product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fi...

The present investigation entitled “Effect of foaming agents and drying temperature on quality characteristics of garlic powder” was carried out in the division of Food Science and Technology, SKUAST- Jammu during 2018-2019. Garlic was peeled and converted into paste with the addition of foaming agents viz. Glycerol monostearate and Xanthan gum. The study comprised...

The present investigation entitled “Effect of packaging materials on quality attributes of wild pomegranate (Punicagranatum L.) powder during storage”. The anardana powder was prepared by using fresh arils treated with 1% KMS and hot water blanching, dried in cabinet drier at 60±5 °C, packed in different packaging materials i.e. LDPE, ALP, Glass jar and then stored...