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PurposeCurrently, there is a great demand for those food products that are easy to prepare or ready for direct consumption. Making pear fruit/juice available round the year is desirous owing to pears' high-nutritional value and specific pleasant taste. Pear is, however, a seasonal fruit and under ambient conditions has a limited shelf life rendering it available as fresh fruit for a specific period.Design/methodology/approachThe study aimed to optimize the spray drying process parameters using response surface methodology for the development of pear juice powder. The process variables included the inlet air temperature of 140–210°C, maltodextrin levels of 4–25%, atomization speed of 11,400–28,000 rpm, feed flow rate of 180–630 mL/hr, and feed total soluble solids (TSS) of 13–30°Brix. The dependent responses were powder yield, solubility, antioxidant activity {% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity}, dispersibility, hygroscopicity and particle density.FindingsAmong independent variables, inlet air temperature showed a predominant effect. The optimum processing conditions for the development of pear juice powder with optimum quality were 163.02°C inlet air temperature, 13.50% maltodextrin, 28,000 rpm atomization speed, 390.94 mL/h feed flow rate, and 25.5°Brix feed TSS. Under these optimum conditions, pear powder with desirable properties could be produced. The experimental and predicted values were found to be in agreement, indicating the suitability of the model in predicting optimizing responses of pear powder. Glass transition temperature of pear powder was found to be 36.60 ± 0.40°C, which is much higher than that of ambient temperature, suggesting better shelf stability.Originality/valueThe processing of pear fruit has resulted in the increased demand for pear juice powder in both domestic and international markets as a primer of new food products. The optimum conditions obtained in the current study could provide a new insight to the food industry in developing spray-dried pear powder of optimum quality. This can open up a new horizon in the field of food industry for the common masses of Jammu and Kashmir, India.

PurposeThroughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics.Design/methodology/approachThe independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design.FindingsAll the quality parameters were significantly (p R2 = 0.99). The optimum extrusion conditions obtained by numerical optimization for development of extrudates used for making instant talbina were moisture content (12%) and barrel temperature (105°C). Various functional, pasting, complexing index and physicochemical properties of instant talbina were improved by the addition of honey and milk. The instant talbina prepared from barley flour with the addition of milk and honey showed increase in the β-glucan content, resistant starch, antioxidant activity and decrease in glycemic index with improved overall acceptability.Originality/valueAs far as we could possibly know that very limited or not many studies have been carried out wherein the possibility of developing instant talbina (porridge) have been carried out. As a result, the current study has a lot of potential for the food industry to manufacture β-glucan rich functional instant talbina with improved antioxidant characteristics and low glycemic index.

PurposeApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.Design/methodology/approachThe spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.FindingsAmongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.Originality/valueTo the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

PurposeThe present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing central composite rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies.Design/methodology/approachLycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5 to 75:25), feed moisture (12–20%), screw speed (200–600 rpm) and barrel temperature (125–185 °C), were studied to determine their influence on dependent variables, namely, specific mechanical energy, hardness, water solubility index, lateral expansion, water absorption index, bulk density and color.FindingsAll of the quality parameters were significantly (p R2 = 0.85–0.95). The optimum conditions for the development of tomato pomace-incorporated corn-based extrudates were feed composition (90:10), feed moisture (14%), screw speed (300 rpm) and barrel temperature (170 °C). The moisture, fat and carbohydrate contents of the extrudates were significantly reduced, whereas protein, ash and fiber were significantly (p Originality/valueAs far as the authors could possibly know, scanty literature exists wherein the tomato pomace has been utilized for the development of lycopene-rich corn-based extruded snacks. Such extrudates with significantly higher fiber and lycopene contents than corn flour will serve as a suitable alternative for the development of shelf-stable ready-to-eat extruded snacks.

Purpose This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions. Design/methodology/approach The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R2 = 0.99). Findings Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality. Originality/value Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.

Purpose The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs). Design/methodology/approach BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics. Findings Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business. Originality/value The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.

PurposeThe demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.Design/methodology/approachCookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.FindingsFibre content of apricot powder-incorporated cookies (3.23%) was significantly (p p p Originality/valueTo the best of our knowledge, the scientific literature on incorporation of apricot pulp powder in bakery products is scanty. As such the present research has a tremendous scope for the food industries to produce functional bakery products with antioxidant properties and diluted the gluten content at the same time.

The investigation aimed at optimizing the process conditions for the enzymatic extraction of apricot juice from Halman variety with pectinase enzyme. The study was conducted at different enzyme concentrations (0.2–1%), temperature (25–50 °C) and time duration (5–375 min). The effects of the enzymatic treatments on selected responses (juice yield, juice clarity, juice turbidity, total soluble solids (TSS), titratable acidity, ascorbic acid content, color index and pectin content) were determined employing a single factor experiment and response surface methodology (RSM) based on central composite rotatable statistical design (CCRD). The treatment effectively hydrolyzed polysaccharides, resulting in increased juice yield, total dissolved solids and juice lightness. The maximum juice recovery (73.06%), total soluble solids (12.9°Brix), clarity (94.76%) and lightness (L*) value (42.85) while minimum turbidity (3.95 NTU) and pectin content (0.59%), were obtained when enzyme treatment was set up with 0.9% w/w enzyme concentration at 44 °C and 300 min. The derived optimum conditions were used for the production of apricot juice of desirable quality in terms of physicochemical and antioxidant properties. Moreover, enzymatic process offers a number of advantages over mechanical-thermal comminution and thus, finds tremendous applications in modern fruit processing industries involving treatment of fruit masses. The process not only facilitates easy pressing and increase in juice recovery but also ensures the highest possible quality of end products.

Influence of 35% rice flour addition to wheat flour was investigated for chemical, functional and baking quality of pretzels. Results revealed that rice flour addition increased the lightness and true density while as emulsion activity, gelatinization temperature and least gelation concentration decreased. Farinographic characteristics indicated that water absorption capacity increased with decreasing mixing tolerance index. Pretzels developed with 35% rice flour addition showed increase in diameter, spread ratio of pretzels as well as fracturability.

The aim of the study was to optimize the process for enzymatic extraction of pear juice from William Bartlett variety using central composite rotatable design (CCRD) and characterize its physicochemical and antioxidant properties. Pectinase enzyme concentration (0.4–2.4%), incubation temperature (20–70 °C) and incubation time (13–147 min) were evaluated as the independent factors of the optimization and the yield, clarity, TSS, acidity, turbidity, ascorbic acid, color and pectin were analyzed as responses. The results revealed that the enzyme concentration (A) significantly (p

Severe extrusion cooking (SEC) has been extensively explored for product development and has been compared with mild extrusion cooking (MEC). Different blends of chickpea-rice flour for extrusion can be used to achieve a balance between nutritive value and valued product characteristics. This study was therefore designed to optimize the severe and mild extrusion conditions for rice-chickpea flour blends to cater for increasing consumer demand for snacks with the aim of comparing the effects of severe and mild extrusion cooking (MEC) on nutritional quality.The results revealed a significantly (P 0.05) higher percentage reduction in sucrose during severe extrusion (46.85%) compared to mild extrusion (7.88%). Likewise, the percentage increase in maltose, glucose, and fructose was significantly (P 0.05) higher during SEC than during mild extrusion. Total phenolic content increased by 13.96% during mild extrusion, whereas, during severe extrusion it decreased by 15%. Total flavonoid content and total antioxidant activity decreased by 11.11% and 15.63%, respectively, during severe extrusion whereas, total flavonoid content and total antioxidant activity increased by 13.17% and 24.29%, respectively, during MEC. The loss in condensed tannin content was significantly (P 0.05) higher (33.82%) during SEC than with MEC (12.05%). With regard to amino acids, the maximum loss was observed in methionine (53.38%) followed by lysine (40.63%) during SEC. However, the mineral content was found to increase during SEC.This study revealed that MEC is superior to SEC in terms of minimizing deleterious effects on overall nutritional value of ready-to-eat snacks. © 2022 Society of Chemical Industry.

Rapid industrialization, increased waste production and surge in agricultural activities, mining, contaminated irrigation water and industrial effluents contribute to the contamination of water resources due to heavy metal (HM) accumulation. Humans employ HM-contaminated resources to produce food, which eventually accumulates in the food chain. Decontamination of these valuable resources, as well as avoidance of additional contamination has long been needed to avoid detrimental health impacts. Phytoremediation is a realistic and promising strategy for heavy metal removal from polluted areas, based on the employment of hyper-accumulator plant species that are extremely tolerant to HMs present in the environment/soil. Green plants are used to remove, decompose, or detoxify hazardous metals in this technique. For soil decontamination, five types of phytoremediation methods have been used viz. phytostabilization, phytodegradation, rhizofiltration, phytoextraction and phytovolatilization. Traditional phytoremediation methods, on the other hand, have significant limits in terms of large-scale application, thus biotechnological efforts to modify plants for HM phytoremediation ways are being explored to improve the efficacy of plants as HM decontamination candidates. It is relatively a new technology that is widely regarded as economic, efficient and unique besides being environment friendly. New metal hyperaccumulators with high efficiency are being explored and employed for their use in phytoremediation and phytomining. Therefore, this review comprehensively discusses different strategies and biotechnological approaches for the removal of various HM containments from the environment, with emphasis on the advancements and implications of phytoremediation, along with their applications in cleaning up various toxic pollutants. Moreover, sources, effects of HMs and factors affecting phytoremediation of HMs metals have also been discussed.