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Effect of extrusion cooking on hydration properties (water absorption index (WAI), water solubility index (WSI)), and viscosity (peak viscosity (PV), final viscosity (FV)) of corn flour was studied. The preconditioned corn flour was processed using different extrusion cooking conditions at the variable moisture content (MC), temperature (T), and screw speed (SS). Statistical analysis showed that irrespective of variable processing parameters the hydration properties were improved after extrusion cooking. WAI and WSI were increased by 70% to 268% and 5 to 198%, respectively over unextruded flour. The viscosity of extruded corn flour showed a significant (p < 0.05) decrease, indicating high paste stability of corn flour after extrusion cooking. Overall, there was 72 to 86% decrease in PV and 89 to 95% decrease in FV. The mild processing conditions (high MC, low SS, and low T) imparted better hydration properties, whereas severe processing conditions (low MC, high SS, and high T) imparted better paste stability to corn flour. Extruded corn flour with modified functional properties has the potential to be exploited in the development of various gluten-free ready-to-eat products, composite flours, bakery products, etc.

Dragon fruit is a nutritious and wonderful exotic fruit cultivated throughout the arid regions of the globe, particularly Asian countries. The fruit with an attractive shape and magnificent color a...

In this study, six commercial cherry tomato cultivars were analysed for variations in biochemical and technological parameters. Significant differences were observed among cultivars with respect to their technological and functional quality attributes. About 2.48-fold variation in titratable acidity, 2.47-fold variation in total phenolics, 4.13-fold variation in total carotenoid and 7.68-fold variation in lycopene contents were recorded. The total antioxidant activity and respiration rate were also found to vary about 1.85-fold and 1.48-fold, respectively. The highest antioxidant activity and total phenolic content were found in the Cherry tomato hybrid no.1 followed by Pusa cherry tomato-1. Hierarchical cluster analysis revealed that Cherry tomato hybrid no. 1, Pusa cherry tomato-1, and Nagmoti cultivars were abundantly rich in phytochemical and bioactive compounds.

Kinnow is a prevalent fruit crop of the mandarin group and belongs to the Rutaceae family. It is nutritionally rich in vitamin C, vitamin B, β-carotene, calcium, phosphorous and other health beneficing compounds. The fruit is grown commercially for fresh consumption and since the processing techniques are less prominent, a plentiful amount of harvested fruit goes for waxing and grading operations. To reduce the post-harvest losses, appropriate processing techniques need to be followed as considerable fruit waste is generated while processing. The foremost fruit wastes viz. peel and seeds are rich source of bioactive compounds and can be utilized for the extraction of aromatic compounds, essential oils and low-methoxyl pectin. Overall utilization of kinnow and its components through various technological interventions will not only enhance the profitability of processing industries but also assist in reducing the pollution load on the environment. The prevailing bitterness in kinnow juice has constrained its processing, value-addition, popularity and acceptability. Limited work has been done on kinnow processing leaving scarce relevant literature published on the post-harvest management. Efforts made by researchers worldwide, regarding the post-harvest application of kinnow and its by-products for product development, value addition and waste utilization is presented and discussed in this paper. This compiled information is envisioned to encourage the cottage food processing units in order to improvise the overall benefits along with achieving complete utilization of kinnow.

Background: Present study, aimed to assess effect of organic and inorganic crop mulching on physical, physiological and biochemical quality of fresh cowpea beans.Methods: Cowpea (cv. Kashi Kanchan bush-type) was grown during two consecutive seasons from April 2018 to July 2019 under four different mulching treatments. Mulching treatments included no mulch; wheat straw mulch (organic mulch); black mulch and silver mulch. Black and silver mulches were made of 25 microns LDPE sheet. Cowpea was grown as per standard agronomic practices and physical, biochemical and postharvest quality parameters of beans were evaluated.Result: Results indicated that bean length (28.7cm) was highest under silver mulch whereas bean thickness (9.10mm), width (9.29mm) and 100 bean weight (1094.5g) were highest under organic mulch. Likewise, protein content (28.63%), total phenolic content (17.0µg GAE/100g) and total antioxidant activity (46.84µmol trolox equiv./100g) were found highest in beans produced under organic mulch. Overall results demonstrated that crop mulching could be used for enhancing the antioxidants, phenolic content of cowpea beans.

Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P

This research study was envisaged to evaluate the effect of parameters, viz. initial germination percentage (IGP), soaking duration (SD), temperature, rotation speed (rpm) and air flow rate (AFR) for hydropriming of Okra (Abelmoschus esculentus L.) seeds. Three different seed lots based on their moisture content and germination percentage were chosen in this study. Moisture content and germination percentage of the selected lots varied from 11.33 to 16.89% (d.b.) and 50 to 80%, respectively. Accelerated ageing was performed at 40 ± 1 °C, 100% relative humidity to obtain required lots from available seed sample. Response surface methodology was adopted using a five factor three-level Box–Behnken design with soaking duration (4, 5 and 6 h), temperature (20, 25, 30 °C), rotation speed, (320, 340, 360 rpm), air flow rate, (2.192, 2.740, 3.288 m3/min) as the main process parameters. The effect of process affecting parameters was observed on responses, viz. moisture content, germination percentage, seedling length, seedling dry weight, vigour index-I, vigour index-II, electrical conductivity and radiography. Models were found to be significant for all the process responses with the optimal solution as 73% (IGP), 6 h (SD), 23 °C temperature, 330 (rpm) and 2.50 m3/min (AFR).

Kinnow is a prevalent fruit crop of the mandarin group and belongs to the Rutaceae family. It is nutritionally rich in vitamin C, vitamin B, β-carotene, calcium, phosphorous and other health beneficing compounds. The fruit is grown commercially for fresh consumption and since the processing techniques are less prominent, a plentiful amount of harvested fruit goes for waxing and grading operations. To reduce the post-harvest losses, appropriate processing techniques need to be followed as considerable fruit waste is generated while processing. The foremost fruit wastes viz. peel and seeds are rich source of bioactive compounds and can be utilized for the extraction of aromatic compounds, essential oils and low-methoxyl pectin. Overall utilization of kinnow and its components through various technological interventions will not only enhance the profitability of processing industries but also assist in reducing the pollution load on the environment. The prevailing bitterness in kinnow juice has constrained its processing, value-addition, popularity and acceptability. Limited work has been done on kinnow processing leaving scarce relevant literature published on the post-harvest management. Efforts made by researchers worldwide, regarding the post-harvest application of kinnow and its by-products for product development, value addition and waste utilization is presented and discussed in this paper. This compiled information is envisioned to encourage the cottage food processing units in order to improvise the overall benefits along with achieving complete utilization of kinnow.

The correlation between the physical properties of fruits such as their dimensions, projected areas, volume, and mass may assist in predicting fruit quality along with the development of post‐harvest machinery. Thus, the present study aims to predict the mass of kinnow mandarin (Citrus reticulata L.) fruit as a function of its axial dimensions, projected areas, and volume using linear and nonlinear mathematical models (quadratic, power, and s‐curve). Further, the mass models were presented under three different classifications: dimension based, projected area based, and volume based. The effect of size grading was also evaluated and compared with the data of ungraded fruits. Results showed that mass modeling based on dimensions and volume of ungraded fruits was more appropriate compared to individual grades. The quadratic model based on geometric mean diameter (R² = 0.956) and ellipsoid volume (R² = 0.955) are recommended for predicting the mass of ungraded fruits with maximal accuracy. PRACTICAL APPLICATION: Mass based fruit grading is one of the important aspects of packaging as it not only reduces the wastage of handling and transportation resources by optimizing packaging formations but also enhances the marketability of commodity. Consumers generally prefer the fruits of uniform size, weight, and shape. Grading of horticultural produce is usually based on its appearance, size, and weight. The automatic fruit grading techniques generally use mass as a grading parameter due to its accuracy and effectiveness of the operation. The available kinnow grading systems primarily grade the fruits based on their dimensional attributes. Hence, the study was aimed at mass modeling of kinnow mandarin based on the selected engineering attributes such that results might be helpful to develop an accurate automatic grading system for grading based on the combined approach of size and mass. This study provides information about relationships between fruit mass and axial dimensions, projected areas, and volume, which are useful for the development of mass, and size based kinnow grading systems.

The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated. The results showed that combinatorial chemical treatment was successful in maintaining freshness of fruit through delayed physiological loss in weight and hence maintaining firmness. Combinatorial treated fruit had lower browning index than control by day 7. This novel treatment also maintained comparable levels of total phenolics and lowered the level of malondialdehyde. Evaluation of antioxidative enzymatic profile also confirmed the alleviation of oxidative stress of litchi fruit at ambient temperature. Thus, this strategy of enzyme regulation could play a vital role in overall quality maintenance of litchi fruit.

This study was aimed to evaluate the effect of sugar syrup concentration (SSC) (0, 30 and 60 °Brix (°B)), time of dipping (TD) of aonla segments in pomegranate juice (30, 60 and 90 min) and drying temperature (DT) (50°C, 60°C and 70°C) on the quality of aonla candy. The prepared candy was assessed for its physical, chemical and sensorial characteristics such as total soluble solids (TSS), titratable acidity (TA), ascorbic acid content (AA) and overall acceptability (OAA). Response surface methodology using Box–Behnken design was utilized for formulating the design of experiments, statistical analysis and optimization of process variables. Second-order polynomial models were fitted to determine the responses as a function of process variables. All three independent variables were observed to have significant effect (P ≤ 0.01) with coefficient of determination (R 2 ≥ 0.90). The optimum process conditions for preparation of novel aonla candy were SSC of 60°B, TD of 30 min and DT of 70°C. The quality characteristics recorded at optimum experimental condition were TSS of 30.16°B, AA of 207.79 mg/100 g and OAA of 7.71 with lower TA of 1.48%.

The present investigation was envisaged to find out the effect of edible coating on postharvest quality of summer squash stored under cold storage. In this study, gum arabic (5, 10 and 15%) and fruwash were used as coating materials and their effect was evaluated in terms of colour hue, pectin methylesterase enzyme activity, total phenolics and total antioxidants activity. Among the various treatments, fruits coated with 10% gum arabic were best in retaining lower hue values (125.01), lower pectin methylesterase enzyme activity (0.00187 ΔA620 min−1 g−1 FW), total phenolics (≍30%) and higher antioxidants activity (26.46 μmol trolox equiv. g−1). Results confirmed that that medium dose (10%) of gum arabic was most suitable for preserving fruit skin colour, lower enzymatic activity, higher retention of total phenolics and antioxidants compared to its higher and lower doses.

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50–90 °C), feed moisture content (FM) (25–35%, w.b.), feeder speed (FS) (8–16 rpm) and screw speed to feeder speed ratio (SS:FS) (8–12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70 °C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (≤ 5.25 min), CL (≤ 7.45%) and high HC (≥ 2.30 g g(−1)), SC (≥ 3.14 ml g(−1)), good hardness (≥ 11.11 N), SP (≥ 1.24 N) and CH (≥ 6.09 N mm).

Refractance window (RW) drying is an emerging thin layer drying method in which drying of a food product takes place by heat transfer from hot water to a product through a plastic film. This study was conducted to prepare sapota bar using a batch type RW system. Response surface methodology (RSM) was used to optimize the process variables viz. water temperature (WT) (84.3, 87, 91, 95, and 97.7 °C), initial pulp thickness (PT) (3.3, 4, 5, 6, and 6.7 mm) and pectin concentration (PC) (0.3, 1, 2, 3, and 3.7%). Drying time (DT), ascorbic acid content (AA), color, hardness, cohesiveness, gumminess, and chewiness of the bar were considered as dependent variables. WT played important role followed by PC and PT. Hardness, cohesiveness, gumminess, and chewiness increased but DT, AA, and L* value decreased with increase in WT and PC. Increase in DT and AA and decrease in L* value was observed with increase in PT. Optimum conditions of sapota bar preparation were found at 91 °C WT, 5 mm PT, and 2% PC with a drying time of 146 min. The moisture content, AA, L* value, hardness, cohesiveness, gumminess, and chewiness were 16 ± 1 g H2O/100 g sample, 10.7 mg/100 g, 25.7, 26.2 kgf, 0.21, 5.37 kgf, and 3.12 kgf, respectively. The study demonstrated that the RW drying can be effectively applied for preparation of qualitysapota bar in lesser duration than the conventional tray drying method.

The objective of the study was to select promising ber genotype having least stone percentage maintained at Issapur farm, ICAR-NBPGR, New Delhi. For this purpose, 12 genotypes were selected and evaluated for their desirable horticultural traits during 2017–18 and 2018–19. Fruit maturity was recorded earliest during first week of February in Gola followed by IC-0625596 which matured during last week of February. Among all the cultivars, the Umran matured at the last. Much variation with respect to fruit shape, colour and stone size was observed in all the genotypes. The fruit shape of Umran was found as ovate oblong, Seb with oval shape, Gola with round shape and the genotypes IC-0625596 with oblong with apex as broadly pointed. Highest fruit weight (35.40 g) was recorded in Umran, while it was found minimum in Aliganj selection (17.4 g). The maximum pulp weight noticed in Umran (28.08 g) and least stone weight was found in IC-0625596(1.70g). On pooled basis, the least pulp stone ratio was recorded in accession IC-0625596 (21.15). Highest TSS (17o Brix) was recorded in IC-0625596 genotype followed by Gola (16.8o Brix).

Evaluation of selected parameters viz. initial germination percentage (IGP), soaking duration (SD), process temperature, rotation speed (rpm) and air flow rate (AFR) was performed in this research investigation for hydropriming of Pea (Pisum sativum) seeds. Three seed lots having difference in their moisture content (14.94–28.04 % d.b) and germination percentage (60–80 %) were selected in this study. Procured seed lots were subjected to variable duration of accelerated aging (40 ± 1 °C, 100 % RH) to attain necessary seed lots for experimental run. Response surface methodology (Box–Behnken design) with five factors and three-level combination was adopted, and the independent variables are germination percentage (80, 70, 60), soaking duration (45, 60, 75 min), temperature (20, 25, 30 °C), rotation speed (320, 340, 360 rpm) and air flow rate (0.411, 0.548, 0.685 m3/min). Second order polynomial equation was fitted for analyzing the experimental data and data was also subjected to analysis of variance as a part of regression analysis. Process responses which were selected to evaluate the effect of hydropriming were moisture content after hydropriming, final germination percentage, seedling length, seedling dry weight, vigor indices (VI–I and VI–II) and electrical conductivity. Regression analysis suggested that models were significant for all process responses and using numerical optimization technique, the optimal solution found was 75 % IGP, 55 min SD, 20 °C temperature, 320 rpm and 0.50 m3/min AFR. Values predicted by model were found to be at par with the results of a confirmation experiment carried out at optimum conditions.

The effect of depigmentation on colour, nutritional, anti-nutritional, cooking and textural qualities of pasta prepared from pearl millet was studied. Depigmentation was achieved by soaking pearl millet grains in hydrochloric acid of 0.2 N for 18 h at 28–32°C fol1owed by washing, blanching (98°C for 30 sec) and tray drying (50°C). Pasta prepared from 100% wheat semolina (WS), 100% native pearl millet flour (PMF) and blend (50 : 50) of wheat semolina and native pearl millet flour (WS : PMF) were compared with pasta prepared from blend (50 : 50) of wheat semolina and depigmented pearl millet flour (WS : DPMF). It was observed that depigmentation significantly improved the colour of pasta and was very close to 100% wheat semolina pasta. Results also demonstrated that the contents of fat, protein and ash of pasta made from PMF (100%), WS : PMF (50 : 50) and WS : DPMF (50 : 50) were higher than that of pasta prepared using WS (100%). Reduction in phytic acid (5.56%) and trypsin inhibitor activity (5.27%) was observed with depigmentation in the WS : DPMF (50 : 50) pasta compared to WS : PMF (50 : 50) pasta. However, cooking and textural properties of pasta were not affected by depigmentation. Overall results of the study suggested that depigmentation technique was effective for formulation of acceptable pearl millet products.

Post-harvest browning of fresh button mushroom (Agaricus bisporus), was inhibited by conducting a trial using three independent process variables viz. citric acid (0.1, 1.0 and 1.5%), aloe vera gel (50, 60 and 70%) and drying time (6, 7 and 8 h). Drying of harvested mushroom was done in a cabinet dryer at 60 ± 3oC. Response surface methodology was adopted for experimental design and optimization of process variables. Five minutes dip of mushroom in 60% aloe vera gel along with 1% citric acid and its subsequent drying at 60°C for 7 hours was found best in retaining the desirable traits viz. color, pH (6.52), TSS (6.38oBrix), ascorbic acid (6.92 mg/100g) and moisture content (12.16%). Results showed that the data were adequately fitted into second-order polynomial models developed by response surface methodology.

Indian economy is predominantly dependent on agriculture and allied sectors as they are the important source of raw material and demand for many industrial products. As one among the allied sector, food processing sector is nowadays gaining attention amid entrepreneurs across the country. Famer’s interest as an entrepreneur is constantly increasing in terms of investment which creates a promising atmosphere for affluent growth of food processing industry. Ministry of Food Processing Industries, Govt. of India is a wing which is actively engaged in promoting entrepreneurial activities in fruits and vegetables processing sector. However, there exists a definite demand to attract the small and marginal farmers to avail this entrepreneurship facility so that it can help in improving their livelihood and become a source of their family income. This particular case study is a representation of facilities availed by some entrepreneurs in ICAR-CIPHET Abohar for aonla processing. Such kind of information may become a source of encouragement for the farmers who are having a desire to promote themselves as farmer cum businessman.

This study was envisaged to investigate the effect of particle size on the rheological characteristics ofmango cv. Bangalora peel powder under ambient conditions using a rotational rheometer. The consequencesof sample concentration, i.e., powder: water (1: 4, 1: 5, 1: 6) was also evaluated. Sieve analysis using screens(420, 355, 250, 125 microns) was done to achieve the desired variation in particle size. Shear stress-shear ratedata was adequately fitted to Herschel-Bulkey, Power law and Casson law and the rheological properties wererepresented graphically by rheograms for 0 to 100 s−1 shear rate. Relative parameters and regression analysisagainst each model determined the flow characteristics of the samples. Selected three models showed wellrepresentation of the rheological data, with high regression coefficients. Model parameters (consistencycoefficient, flow behaviour index and R2) validated the deviation in rheological characteristics with particle sizeand sample concentration. Shear stress (τ) increases steeply with sample concentration for equivalent particlesize, however, for the same sample concentration, negative correlation of particle size with shear stress wasreported. The identification of suitable particle size and sample concentration might be useful in understandingof rheological properties of the peel powder of selected cultivar.