For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. ... more For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in powder form and samples were fermented at 30 °C by using Saccharomyces cerevicesvar HAU 1. It was seen that juice having TSS 15% showed higher ethanol production as compare to juices having different TSS in both guava and ber fruit juices. 15% TSS juices were further adjusted with different pH by using diluted NaOH& H2SO 4 and kept for fermentation at 30 °C. It was shown that ber and guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage in case of ber juices. Key words: Wine, Guava, Ber, TSS, Saccharomyces cerevices, Fermentation.
Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and to... more Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O g−1 Solid and 1.92 ml g−1, respectively. Its antimicrobial activity was also found against S. aureus, P. aeruginosa, and L. monocytogenes. Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.
Malnutrition is estimated to contribute to more than one third of all child deaths, although it i... more Malnutrition is estimated to contribute to more than one third of all child deaths, although it is rarely listed as the direct cause.
At the global level, a science and technology initiative is required to solve the listed problems such as increasing food prices,
economic recession, increased competition for natural resources and climate change. Diseases like cancer, HIV/AIDS, oral health
and chronic renal failure also breakdown the nutritional status. Bio fortification, probiotic foods and food processing strategies
have shown the potential to overcome the malnutrition. A recently developed home based treatment for severe acute malnutrition
is recovering the lives of hundreds of thousands of children a year. Ready-to-use Therapeutic Food (RUTF) has changed radically
the treatment of severe malnutrition – providing foods that are safe to use at home and ensure quick weight gain in severely
malnourished children. This review of the literature throws light on the causes of malnutrition and some important strategies like
bio fortification, therapeutic diets, prebiotic foods and food processing to overcome malnutrition
This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya... more This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 mL/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.
Providing of food hygiene for all food processing as a part of approach of food hygiene managemen... more Providing of food hygiene for all food processing as a part of approach of food hygiene management, to reduce the incidence of food borne disease is the need of an hour. Training is important in raising industry awareness about hazard Analysis Critical Control Point (HACCP) which ensures the potential benefits of HACCP to the food industry, regulatory authorities and ultimately to the consumer. HACCP provides a means to identify and assess potential hazard in food production and establish preventive control procedure s for those hazards. The application of HACCP is actively encouraged and usually required to all of the food supply chain. In meat processing we must create a high level of qualified potency in the safety of the product produced by a processing system both by individual processors as well as processors operating under the system of control. Meat processing is generally a process step to prevent and reduce hazards to safe levels by applying the HACCP.
Abstract:For the production of wine from over ripe guava and ber fruits using Saccharomyces crevi... more Abstract:For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in powder form and samples were fermented at 30 °C by using Saccharomyces cerevices var HAU 1. It was observed that juice having TSS 15% showed higher ethanol production as compared to juices at other TSSin both guava and ber fruits. 15% TSS juices were further adjusted with different pH by using diluted NaOH & H2SO 4 and kept for fermentation at 30°C. It was observedthat ber and guava juices having pH 4 yield higher alcohol as compared to samples at other pH. It was also observed that there was lesser production of alcohol in case of ber juices. Key words: Wine,
For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. ... more For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in powder form and samples were fermented at 30 °C by using Saccharomyces cerevicesvar HAU 1. It was seen that juice having TSS 15% showed higher ethanol production as compare to juices having different TSS in both guava and ber fruit juices. 15% TSS juices were further adjusted with different pH by using diluted NaOH& H2SO 4 and kept for fermentation at 30 °C. It was shown that ber and guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage in case of ber juices. Key words: Wine, Guava, Ber, TSS, Saccharomyces cerevices, Fermentation.
Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and to... more Apple pomace was analyzed for its proximate analysis which showed protein content of 4.50% and total dietary fiber of 62.67%. Its functional properties were also carried out which showed high water- and oil-holding capacity of 3.89 gH2O g−1 Solid and 1.92 ml g−1, respectively. Its antimicrobial activity was also found against S. aureus, P. aeruginosa, and L. monocytogenes. Further, it has shown lower in vitro glucose retardation index. Buffalo meat sausages incorporated with apple pomace powder showed high cooking yield and emulsion stability of 94.46% and 74.70, respectively, as compared to control sausage. Additionally, the dietary fiber content got enhanced with the incorporation of apple pomace powder as expected.
Malnutrition is estimated to contribute to more than one third of all child deaths, although it i... more Malnutrition is estimated to contribute to more than one third of all child deaths, although it is rarely listed as the direct cause.
At the global level, a science and technology initiative is required to solve the listed problems such as increasing food prices,
economic recession, increased competition for natural resources and climate change. Diseases like cancer, HIV/AIDS, oral health
and chronic renal failure also breakdown the nutritional status. Bio fortification, probiotic foods and food processing strategies
have shown the potential to overcome the malnutrition. A recently developed home based treatment for severe acute malnutrition
is recovering the lives of hundreds of thousands of children a year. Ready-to-use Therapeutic Food (RUTF) has changed radically
the treatment of severe malnutrition – providing foods that are safe to use at home and ensure quick weight gain in severely
malnourished children. This review of the literature throws light on the causes of malnutrition and some important strategies like
bio fortification, therapeutic diets, prebiotic foods and food processing to overcome malnutrition
This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya... more This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 mL/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.
Providing of food hygiene for all food processing as a part of approach of food hygiene managemen... more Providing of food hygiene for all food processing as a part of approach of food hygiene management, to reduce the incidence of food borne disease is the need of an hour. Training is important in raising industry awareness about hazard Analysis Critical Control Point (HACCP) which ensures the potential benefits of HACCP to the food industry, regulatory authorities and ultimately to the consumer. HACCP provides a means to identify and assess potential hazard in food production and establish preventive control procedure s for those hazards. The application of HACCP is actively encouraged and usually required to all of the food supply chain. In meat processing we must create a high level of qualified potency in the safety of the product produced by a processing system both by individual processors as well as processors operating under the system of control. Meat processing is generally a process step to prevent and reduce hazards to safe levels by applying the HACCP.
Abstract:For the production of wine from over ripe guava and ber fruits using Saccharomyces crevi... more Abstract:For the production of wine from over ripe guava and ber fruits using Saccharomyces crevices Var. HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in powder form and samples were fermented at 30 °C by using Saccharomyces cerevices var HAU 1. It was observed that juice having TSS 15% showed higher ethanol production as compared to juices at other TSSin both guava and ber fruits. 15% TSS juices were further adjusted with different pH by using diluted NaOH & H2SO 4 and kept for fermentation at 30°C. It was observedthat ber and guava juices having pH 4 yield higher alcohol as compared to samples at other pH. It was also observed that there was lesser production of alcohol in case of ber juices. Key words: Wine,
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At the global level, a science and technology initiative is required to solve the listed problems such as increasing food prices,
economic recession, increased competition for natural resources and climate change. Diseases like cancer, HIV/AIDS, oral health
and chronic renal failure also breakdown the nutritional status. Bio fortification, probiotic foods and food processing strategies
have shown the potential to overcome the malnutrition. A recently developed home based treatment for severe acute malnutrition
is recovering the lives of hundreds of thousands of children a year. Ready-to-use Therapeutic Food (RUTF) has changed radically
the treatment of severe malnutrition – providing foods that are safe to use at home and ensure quick weight gain in severely
malnourished children. This review of the literature throws light on the causes of malnutrition and some important strategies like
bio fortification, therapeutic diets, prebiotic foods and food processing to overcome malnutrition
to reduce the incidence of food borne disease is the need of an hour. Training is important in raising industry
awareness about hazard Analysis Critical Control Point (HACCP) which ensures the potential benefits of
HACCP to the food industry, regulatory authorities and ultimately to the consumer. HACCP provides a means
to identify and assess potential hazard in food production and establish preventive control procedure s for
those hazards. The application of HACCP is actively encouraged and usually required to all of the food supply
chain. In meat processing we must create a high level of qualified potency in the safety of the product
produced by a processing system both by individual processors as well as processors operating under the
system of control. Meat processing is generally a process step to prevent and reduce hazards to safe levels by
applying the HACCP.
HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing
sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in
powder form and samples were fermented at 30 °C by using Saccharomyces cerevices var HAU 1. It was
observed that juice having TSS 15% showed higher ethanol production as compared to juices at other TSSin
both guava and ber fruits. 15% TSS juices were further adjusted with different pH by using diluted NaOH &
H2SO
4
and kept for fermentation at 30°C. It was observedthat ber and guava juices having pH 4 yield higher
alcohol as compared to samples at other pH. It was also observed that there was lesser production of alcohol in
case of ber juices.
Key words: Wine,
At the global level, a science and technology initiative is required to solve the listed problems such as increasing food prices,
economic recession, increased competition for natural resources and climate change. Diseases like cancer, HIV/AIDS, oral health
and chronic renal failure also breakdown the nutritional status. Bio fortification, probiotic foods and food processing strategies
have shown the potential to overcome the malnutrition. A recently developed home based treatment for severe acute malnutrition
is recovering the lives of hundreds of thousands of children a year. Ready-to-use Therapeutic Food (RUTF) has changed radically
the treatment of severe malnutrition – providing foods that are safe to use at home and ensure quick weight gain in severely
malnourished children. This review of the literature throws light on the causes of malnutrition and some important strategies like
bio fortification, therapeutic diets, prebiotic foods and food processing to overcome malnutrition
to reduce the incidence of food borne disease is the need of an hour. Training is important in raising industry
awareness about hazard Analysis Critical Control Point (HACCP) which ensures the potential benefits of
HACCP to the food industry, regulatory authorities and ultimately to the consumer. HACCP provides a means
to identify and assess potential hazard in food production and establish preventive control procedure s for
those hazards. The application of HACCP is actively encouraged and usually required to all of the food supply
chain. In meat processing we must create a high level of qualified potency in the safety of the product
produced by a processing system both by individual processors as well as processors operating under the
system of control. Meat processing is generally a process step to prevent and reduce hazards to safe levels by
applying the HACCP.
HAU 1 the juices of both guava and ber were extracted and analyzed for TSS, pH, total Sugar and reducing
sugar. Further the juices were adjusted with different TSS as 10, 15, 20, 25 and 30% by adding cane sugar in
powder form and samples were fermented at 30 °C by using Saccharomyces cerevices var HAU 1. It was
observed that juice having TSS 15% showed higher ethanol production as compared to juices at other TSSin
both guava and ber fruits. 15% TSS juices were further adjusted with different pH by using diluted NaOH &
H2SO
4
and kept for fermentation at 30°C. It was observedthat ber and guava juices having pH 4 yield higher
alcohol as compared to samples at other pH. It was also observed that there was lesser production of alcohol in
case of ber juices.
Key words: Wine,