This study aimed characterizing five formulations (5, 10, 15, 20 and 25 % w/v) of jackfruit seed starch, glycerol, sorbitol and acetic acid-based edible films evaluating their thickness, solubility, water vapour permeability, transparency, mechanical properties such as tensile strength and elongation at break. Among the formulations evaluated, the formulation with higher starch content did promote an effective barrier to water vapour. The thickness of jackfruit seed starch films increases from 0.217 ± ± 0.014 mm to 0.658 ± 0.059 mm; the film solubility of jackfruit seed starch films were in the range of 49.36 ± 03.60 to 65.55 ± 02.29 %; the water vapour permeability of films decrease from 0.290 ± 0.006 to 0.182 ± 0.018 g/m2-hr; the tensile strength of films decreases from 40.56443 ± 10.496 N to 13.3239 ± 2.3159 N; the elongation at break of films decreases from 105.21 ± 28.48 % to 57.28 ± 14.62 %. The transparency of films decreases from 7.96 ± 0.46 to 1.37 ± 0.19 with increase in starch content from 5 to 25% (w/v) respectively.

Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. The effect of sugar concentration (40, 50, and 60 Brix), soaking temperature 30, 45, 60 oC and magnetron ON/OFF time-15s/30s, 20s/30s, 25s/30s of the microwave vacuum dryer on TSS, pH, acidity, reducing sugar, non-reducing sugar and total sugar was evaluated. After the osmotic treatment, the moisture content of fruits and vegetable are usually reduced by 316.24- 399.25(%db) from initial moisture content. The Hendersons and Pabis Model was well fitted to the experimental data r2≥0.9464. The effective diffusion coefficients for water and solute diffusion were determined, considering pineapple as slab of thickness 1 cm. The effective diffusion coefficients for water as well as solute were empirically correlated with sugar concentration, soaking temperature and magnetron ON/OFF time. The effective diffusivity was in the range of 2.91 × 10-7 to 7.58 × 10-7m2/s. The activation energy for pineapple cubes, which was estimated by using Arrehenius equation was in the range 13.79 to 94.77 kJ/mole. Overall score of sensory characteristics ranged from 6.3 to 8.7 for all magnetron ON/OFF time i.e. 15s/30s, 20s/30s, 25s/30s ON/OFF time of the magnetron. The quality characteristics of dried pineapple cubes i.e. TSS, pH, acidity, reducing sugar, non-reducing sugar, total sugar were significant at p≤0.05. Osmo-microwave vacuum dried pineapple cubes indicated that the best sample could be prepared at cubes soaked in at 60oB sugar concentration at 600C soaking temperature and dried at 20 sec on time of magnetron and 30 sec off time of the magnetron resulted best sensory scores and the nutritional analysis indicated that the pineapple cubes dried at these condition have TSS 32.37%, pH 4.44%, acidity 0.605%, reducing sugar 21.87%, non-reducing sugar 46.08% and total sugar 67.96% etc.

In present investigation the finger millet malt: Aloe vera powder: wheat flour cookies were stored in both packaging material i.e., LDP pouches (gauge 393) and aluminium pouches (gauge 157). The quality parameter i.e., LDP pouches and aluminium pouches cookies were observed during each 15 days interval upto 90 days. Nutritional analysis indicates that both packaging material and storage period increases, the moisture content decreases from 2.86% to 2.23 % for P1; 2.92 % to 2.29 % for P2; from 3.24% to 0.52% and 4.96% to 0.24% , fat content decreases from 40.46% to 31.02% for P1; 45.68% to 36.24% for P2; from 30.27% to 20.91% and 35.47% to 26.12%, ash content decreases from 4.33% to 0.94% for P1; 2.99% to 0.32% for P2; from 3.28% to 0.38% and 4.39% to 0.97%, and the protein content increases from 0.65% to 3.18 % for P1; 0.78 % to 3.31 % for P2; from 0.55% to 3.07 % and 0.61% to 3.12%, fiber content increases from 1.29 % to 2.62 % for P1; 1.86 % to 3.18 % for P2; from 2.04 % to 3.36 % and 2.61 % to 3.93 %, carbohydrate content increases from 48.44 % to 60.01 % for P1; 43.82 % to 54.66 % for P2; from 58.69 % to 71.76 % and 50.02 % to 65.61%, browning index content from 9.91 % to 9.90 % for P1; 10.25 % to 10.25 % for P2; decreases from 13.33 % to 9.14 % and 14.48 % to 9.14 % and microbiological study depicted that microbial count was far below the permissible limit up to 3 month of storage of cookies in LDP and aluminium pouches.

Pectin is an important polysaccharide with various applications in number of industries. Low methoxyl pectin (LM Pectin) is a type of pectin that has less than 50% degree of esterification and/or less than 7% methoxyl content. Low methoxylpectins have been  manufactured since the 1940s primarily for use as gelling agents. It is used in a variety of products, including dairy, bakery and low-sugar jam as well as in pharmaceutical industries. LM pectin extracted from high methoxyl pectin. Whereas the high cost is the major problem in applications. As the alternative, natural LM pectins are safe and cheap. There are many natural sources available from which we can extract a better quality low methxyl pectin. This review paper give a brief review on natural sources of low methoxyl pectin and its uses in food, pharmaceutical and other industries

Tea infusion is a complex process influenced by various factors, including tea type, particle size, temperature, and steeping

time. It is a centuries-old practice that has evolved into a sophisticated art and science. Understanding the infusion kinetics mechanism is crucial for optimizing brewing conditions, predicting flavor profiles, and developing novel tea products. This review provides a comprehensive overview of the current state of knowledge on tea infusion kinetics, including empirical, semi-empirical, and mechanistic models. The review discusses various factors affecting the infusion rate and infusion kinetics for the complex interactions between tea solids, water, and brewing conditions. Furthermore, the review elucidates the infusion kinetics mechanism, including the effects of tea type, particle size, temperature, and steeping time on the extraction of soluble compounds. This review aims to provide a valuable resource for researchers, tea producers, and industry stakeholders seeking to optimize tea production, processing, and brewing practices.

Effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste materials are a focus of many researchers these days. Cashew waste can be utilized in the confectionery, beverage, meat, and baking industry and to produce eco-friendly packaging materials. Vaporization or value addition is one of the approaches to improve the market horizon of cashew apple products and thereby the livelihood of cashew farmers and processors. Preparation of alcoholic and non-alcoholic beverages, pickles, candies, probiotics, enzymes, emulsan, surfactants and cattle feed from cashew apple pomace have already been standardised. Also, Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security. It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally. This study determined different physical, thermal, mechanical, and physicochemical properties of the cashew apple fruit and the importance of processing, machine designing, product-development.

Different time steaming followed by thin layer drying characteristics of two types of jackfruit seeds i.e. firm flesh (Kapa) and soft flesh (Barka) were investigated as a function of steaming time. Three mathematical models (Newton model, Page model and Henderson and Pabis model) are fitted to the experimental data for describing the thin layer drying behaviour of firm flesh (Kapa) and soft flesh (Barka) types of jackfruit seed were investigated. The experiments of steaming of jackfruit seed were carried out at 16, 19 and 22 minutes followed by convective hot air drying were carried out at 60o C drying air temperatures for both firm flesh (Kapa) and soft flesh (Barka) type jackfruit seeds. Out of three models fitted Henderson and Pabis model was found to be most suitable to describe drying behaviour of firm flesh (Kapa) and soft flesh (Barka) type of jackfruit seed at 16, 19 and 22 minutes steaming followed by 600 C drying air temperature. Soft flesh (Barka) jackfruit seed were dried from an initial moisture content of 195.95 % (db) to 10.82 % (db), 305.02 % to 11.74 % and 435.05 % (db) to 10.91 % (db) at steaming time 16, 19 and 22 minutes respectively. Firm flesh (Kapa) jackfruit seed were dried from an initial moisture content of 152.84 % (db) to 10.79 % (db), 250.63% to 10.15 % and 322.65 % to 11.30 % (db) at steaming time 16, 19 and 22 minutes respectively. The main factor controlling the drying rate was steaming time. Effect of steaming time on

nutritional properties like, protein, fat, fiber and carbohydrates and functional properties like, water absorption capacity,

oil absorption capacity, bulk density, flour dispersibility and foaming capacity were also determined and discussed.

Bakery products are an important part of a balanced diet and today, a wide variety of such products can be found on

supermarket shelves. Muffins were prepared from dough’s containing refined wheat flour and dried cashew apple

powder composite as C1 (95:05%), C2 (90:10%), C3 (85:15%), C4 (80:20%) and C5 (75:25%). And using various temperature,

i.e., T1 (180 °), T2(200 °) and T3(220 °). Muffins prepared from dried cashew apple powder of the best treatment (90:10)

(Refined wheat flour: cashew apple powder), baked at a temperature 180°C and baking time is 20 minutes. The quality

parameters i.e., moisture content % (db.) 13.557±0.02 %, fat content % 4.860±0.04 %, protein content 6.040±0.07 %, ash

content 0.510±0.05%, fiber content % 8.650±0.04%, carbohydrate % 66.383±0.06%, Browning Index 150.521 was found to

be best. The muffins of treatment C3 i.e.15% dried cashew apple powder obtained highest score in all sensory attributes.

i.e., colour (8.180±0.01), flavour (8.100±0.02), Texture (8.240±0.10), Taste (8.260±0.01), and overall acceptability (8.180±0.12).

This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour

muffins. Muffins were prepared using from dried cashew apple flour, baked at a temperature 180°C and baking time is 20

minutes muffins can be stored up to 8 days. For storage duration Polyethylene terephthalate (PET), and Paperboard box

packaging material are used. In comparison to the different packaging materials, it was observed that PET box followed by

best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content%

and carbohydrate content% continues to increase and fat, protein, ash, fiber content% was decreased. Also results shows,

effect of different packaging material and storage duration on various sensory attributes. It was observed that as the

storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.

In this paper effect of incorporation of soy fortified cow milk and coagulation temperature on quantity of paneer has been studied. The different levels of soy fortified cow milk were 100:00, 75:25, 50:50, 25:75 and 00:100 and coagulation temperature were 75°C, 85°C and 95°C. The product were optimized by using the Response Surface Methodology (RSM) with desirable properties of Textural Profile Analysis i.e. hardness was in the range of 89.9 to 227.0 (g), springiness was in the range of 0.36 to 1.96, adhesiveness was in the range of 2.2 to 53.3 (J), gumminess was in the range of 16.3 to 147.0 (g), chewiness was in the range of 7.6 to 164.6 (g), cohesiveness was in the range of 0.21 to 1.13 (g), stickiness was in the range of -53 to -5 (g) and colour (whiteness) was in the range of 16.15 to 28.08. The data obtained for sensory properties viz. flavor was in the ranged between 17.72 to 40.63, body and texture was in the range between 16.63 to 26.72, colour and appearance was in the range between 5.1 and 8.6 and package of paneer was in the range between 2.6 and 4.4. The contour plot showed the superimposed optimum level of Coagulation Temperature and Soy milk proportion of Soy fortified cow milk paneer was (20-30):(80-70) % and coagulation temperature 93°C- 95°C the product achieved the desirable qualities i.e. hardness 195 (g), springiness 1.45, adhesiveness 29 (J), gumminess 76 (g), chewiness 118.5 (g), cohesiveness 0.41, stickiness -30 (g) and whiteness index 20.85 respectively. The result were correlated with the sensory score flavor 30.81, body texture 25.00, colour and apperance 6.70 and packaging 3.25. The soymilk incorporation at 25% and coagulation temperature 95°C resulted the optimum product quality having hardness 164.6 g, springiness 1.42, adhesiveness 39.2, gumminess 69.3 g, chewiness 110.6 g, cohesiveness 0.47, stickiness -25.6 g, whiteness index 22.44. 

Adsorption-desorption behaviors of tender cashew kernel were studied at different relative humidity (ERH) ranging

from 0 and 100% and temperatures at 30, 40, 50 and 60°C following the static equilibriation technique using the saturated

solutions of various salts. These data were analysed and fitted Guggenheim-Anderson-de Boer (GAB) sorption model. The

temperature dependence of the respective coefficients revealed that the GAB model is acceptable (r2 ≥ 0.994; MRES ≤ 904) in

describing the EMC-ERH relationships of the tender cashew kernel. The M0, C and K values were in the range of 5.740-

5.645, 375.538-111.550 and 0.504-0.490 for adsorption. The corresponding values for desorption are 13.274-12.935, 808.516-

342.936 and 0.427-0.421. The net isosteric heats of sorption estimated from the Clausius-Clapeyron equation, decreased

exponentially from 1.17 to 0.60 kJ mol-1 with the increase in moisture content of the sample 8 % to 23% (db) for adsorption.

The corresponding values were 5.75 to 0.684 kJ mol-1 for desorption.

In the present paper tuber crop extrudates has been prepared from Arrowroot flour, Lesser yam flour and Potato flour. Potato flour has been taken as base flour 50% and rest of the two flours varied i.e. Arrowroot flours were (0, 10, 20, 30, 40 and 50%) and Lesser yam flour (50, 40, 30, 20, 10 and 0%). These three flour combinations at 10% MC (db) were extruded using twin screw extruder at screw speed 330, 360 and 390 rpm and barrel temperature 130, 150 and 170°C. The extrudates were analysed for its physico-chemical properties (moisture content, protein, fat, crude fibre, ash content, carbohydrates and colour) and functional properties (water absorption index, water solubility index, expansion ratio, bulk density and hardness). The sensory analysis of the developed extrudates was performed through a panel of 45 trained judges for all 54 samples. The extrudates were optimized for its desirable better functional properties (like lower bulk density, more expansion ratio, lower hardness; protein, fat, fibre, ash and carbohydrates). The optimum extrudates combination was observed at flour combination (Arrowroot: Lesser yam: Potato as 10:40:50) at screw speed 385-390 and temperature 130- 135°C. The functional properties at optimum zone was 0.15 g/cm3, 3.10, 1460g, 4.22g/g and 31.30% bulk density, expansion ratio, hardness, water absorption index and water solubility index respectively. The nutritional properties at optimum zone was 2.80%, 1.40%, 1.96%, 85.01%, 1.20% and 6.0 % (db) protein, fat, ash, carbohydrates, fibers and moisture content respectively. The sensory score was highest at Arrowroot: Lesser yam: Potato (10:40:50) at 390 rpm screw speed and 130°C temperature. The sensory properties at the optimum zone was 7.5, 7.2, 8.5, 7.4, 7.0, 7.3 and 7.5 i.e. appearance, colour, taste, texture, crispiness, expansion and overall acceptability respectively.

The enhanced popularity of plant-based probiotic drinks can be linked to increasing lactose intolerance, trend towards veganism, and interest in functional foods that promote health and well-being. The present paper is a critical review of plant-based probiotic drinks sourced from fruits, vegetables, cereals, pulses, soy, and fermented drinks such as wine and beer. It discusses the advancements in fermentation methods, viability of health-promoting microorganisms, and synergistic benefits seen on combining probiotics with prebiotic fibers. Data indicate that the drinks can promote digestive well-being, increase immune response, provide antioxidant activity, and prevent harmful microbes. The discussion also includes consumer attitudes, market pressures, and palatability acceptability, which indicate a trend towards plantbased probiotic drinks. Although promising advancements have been made, challenges are in bacterial viability, industry regulations, and public awareness. Future studies must address optimization of formulating, expanding the scope of

clinical trials, and enhancing product shelf-life to cater to global demand. This study emphasizes the role of non-dairy

probiotic drinks as healthy and environmentally friendly alternatives to conventional dairy-based probiotics.