In this paper effect of incorporation of Aloe vera powder (0.5, 1.0, 1.5, and 2.0 %) and baking temperature i.e. 160˚C, 170˚C

and 180˚C on the various physico-chemical quality characteristics and sensory score was evaluated. The cookies were prepared by replacing the finger millet malt with Aloe vera powder. The various quality parameters like moisture, protein, fat, ash, fiber, carbohydrate, hardness, browning index and baking time with the sensory attributes i.e. colour, flavor, texture and taste of the finger millet malt and Aloe vera powder cookies was evaluated. The superimposed contour plots resulted the best quality characteristics of moisture 3%, protein 2.4%, fat 40.5%, ash 2.8%, fiber 2.4%, hardness 14.2 g, browning index 12.4 and baking time 72 min at p≤0.05 respectively. The best sensory scores were colour 7.41, flavor 7.05, texture 7.64 and taste 8.18 respectively. The optimum product quality arises at Aloe vera powder incorporation 1.5 % and baking temperature at 170˚C.

Drying characteristics of beetroot slices was investigated by convective hot air drying method at the temperature 40°C, 50°C, 60°C and 70°C of 4 mm thickness beetroot slices. Beetroot has the many medicinal, pharmaceutical, nutraceutical applications. Five drying model i.e. Newton, Page, Modified Page, Thompson, Modified Page Equation II were fitted to the experimental data on moisture ratio with respect to time. Modified Page Equation II drying model best fitted with r2 ≥ 0.9691; MSE ≤ 0.000840; χ2 ≥ 0.1015 to experimental moisture ratio with respect to time. Effective moisture diffusivity for beetroot slices dried at different temperature was 2.10962 ×10-9 m2/s, 5.03063 ×10-9 m2/s, 1.03858 × 10-8 m2/s, 1.34691 × 10-8 m2/s at 40°C, 50°C, 60°C and 70°C respectively. The activation energy (Ea) for moisture diffusion was found to be 0.8160 kJ/mole. Effect of quality parameter i.e. acidity, TSS, pH, reducing sugar, total sugar, moisture, hardness and colour (L, a and b value) on fresh beetroot slices and dried beetroot slices after drying at 40°C, 50°C, 60°C and 70°C respectively were also determined and discussed

In this paper the peeled ripe sapota slices 5(mm) of kalipatti verity was exposed for solar drying. And this experiment drying took place 59 h for drying of sapota slices. It took around 6 days to complete the drying process. The quality of dried product i.e. TSS, acidity, pH, reducing sugar, total sugar, carbohydrate, protein, fat, ash and colour (L, a and b) was evaluated. Various drying models i.e. Newton, Page, Modified Page, Exponentials, Thompson, Modified Page equation was fitted to the experiment data. Page model was well fitted in this experiment. The parameter of Page model are k = 0.038 and n = 0.704, R2 = 0.973, MSE = 0.0011 and (Chi-square) value of sapota slices was 0.14. The average product temperature was 49 ± 1.98°C. The average ambient temperature was 34.27 ± 1.78°C. The ambient air temperature varied from 38.12 to 55.08 °C. The product temperature varied from 36.04 to 47.14°C. Quality parameter of solar drying is TSS 60 (°B); acidity 0.21(%); pH 6.03; reducing sugar 24.62(%); total sugar 37.51(%); carbohydrate 25.62(%); Protein 1.12(%); fat 1.33(%); ash 1.3(%) and colour L value 66.54; a value 8.1; b value 27.12 respectively.

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 temperature. 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 convective hot air drying were carried out at 60, 90 and 1200 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 60, 90 and 1200 C air temperature. Irrespective of the temperature the drying rate was characterized in falling rate period. The main factor controlling the drying rate was temperature. The soft flesh (Barka) jackfruit seed was dried from an initial moisture content of 130.15 % (db) to 10.66 % (db), 135.21 % to 10.05 % and 135.21 % to 10.14 % (db) at temperature 60, 90 and 1200 C respectively. It took around 23, 17 and 3.7 hours to complete drying. Kapa (firm flesh) seed was dried from an initial moisture content of 101.81 % (db) to 9.006 % (db), 109.248 % to 9.225 % and 100.44 % to 10.30 % (db) at temperature 60, 90 and 1200 C respectively. It took around 21, 16 and 3.7 hours to complete drying. Effect of drying air temperature 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. 

In this paper the effect of incorporation of orange peel powder (1,2,3,4,5 %) and baking temperature i.e., 170°C, 180°C and 190°C on the various physicochemical quality characteristics and sensory score was evaluated. The cookies were prepared by replacing the wheat flour with the orange peel powder. The various quality characteristics i.e., TSS, acidity, Reducing sugar, Non-Reducing sugar, Total sugar, ascorbic acid, Hardnessand Browning index along with the sensory attributes i.e. Color, flavor, texture of the developed cookies was evaluated. Response surface analysis was performed with the quality attributes was performed. The superimposed contour plots resulted the best quality characteristics of TSS 41.6 °B, Acidity 0.04%, reducing sugar 0.98%, non-reducing sugar27.08%, total sugar 28.07%, ascorbic acid 31.15%, hardness 2980g, Browning index 8.60 at respectively. The quality characteristics were co-related with the sensory attributes of colour, flavor and texture. The optimum product quality arises at orange peel powder incorporation (%) i.e. 3% and baking temperature (°C) at 190°C. The best sensory scores were colour 8.4, flavor 8.5 and texture 8.6 respectively.

This study aimed at characterizing five formulations (5, 10, 15, 20 and 25 % w/v) of cassava 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 cassava starch films increases from 0.372±0.03 mm to 0.762±0.05 mm; the film solubility of cassava starch films were in the range of 37.99±04.24 % to 54.27±01.26 %; the water vapour permeability of films decreases from 0.144±0.015 to 0.081±0.005 g/m2-hr; the tensile strength of films decreases from 63.403±5.075 N to 14.615±2.027 N; the elongation at break of films decreases 113.76±40.50% to 58.86±11.13%. The transparency of films decreases from 4.80±0.51 to 1.05±0.16 with increase in starch content from 5% to 25% (w/v).

The study was conducted to analysis of physico-chemical properties of jackfruit seed flour. Jackfruit seed flour prepared from the drying temperature 50 °C, 60 °C, and 70 °C. Jackfruit seed were dried in a convective hot air dryer at 50oC, 60oC and 70oC. The air velocity inside the dryer was 2-3 m/s, the drying process completed within 38 hrs, 27hrs, and 19hrs time to dry the product at 50 °C, 60 °C, and 70 °C. Drying rate increased with increase in air temperature. The experimental drying data of Jackfruit seed were applied to three Moisture ratio models, namely, the Newton, Page and Henderson and Pabis. Among all the models, the Henderson and Pabis Model was found to be the best for explaining the drying characteristics of Jackfruit seed. The effective moisture diffusivity varied from 2.174 ×10-8, 3.565×10-8 and to 6.261×10-8 and over the temperature range studied, with activation energy of 46.646 kJ/mol for Jackfruit seeds. The jackfruit seed flour contains moisture 6.33 to 7.81 %, protein 12.07 to 7.17 %, fat 1.75 to 1.25%, fibre 2.32 to 2.75 % carbohydrate 75.32 to 80.52%, ash 2.21 to 1.1 %. The flour had average of water absorption capacity (2.374ml/ g), oil absorption capacity (2.081ml/g) were recorded.

The aim of the present study was to determine the drying characteristics of pomegranate peel and its physicochemical and functional properties of pomegranate peel powder (PPP). Pomegranate peel were dried at different temperatures i.e. 40°C, 50°C, 60°C in convective hot air dryer and powdered. Drying experiments were performed at constant air velocity of 2.0 m/s and thickness of 5 mm for pomegranate peels. The drying time decreased with increase in drying air temperature. Drying models i.e. Newton, Page, Henderson and Pabis, Logarithmic and Verma were fitted to the experimental data on moisture ratio with respect to time. The Verma model fitted well r2 ≥ 0.996 and MSE ≤ 1.79910-3 among all the models tested for the experimental data. Effective diffusivity from this study was 1.65×10-8, 1.975×10-7 and 1.90×10-7during the drying temperature of 40°C, 50°C and 60°C respectively. The activation energy Ea for moisture diffusion was found to be 6.205 kJ/mole .Average Moisture content of 7.94 to 10.49 % (db) was observed, while average percent ash, fiber, protein and fat contents were 2.75to 3.19 %, 13.21 to 17.53 %, and 3.08 to 4.37 % and 1.80 to 2.20 % respectively. The ascorbic acid, bulk density, water holding capacity, oil holding capacity, colour L, a, and b was in the range of 6.01 to 6.75 mg/g, 0.51 to0.80 g/c, 2.43 to 2.69 ml/g, and 0.91to 0.98 ml/g respectively in the experimental temperature range studied. The ascorbic acid

decrease, bulk density increase, water holding capacity decreases, oil holding capacity also decreases. The colour “L” value increases with increases in temperature.

Pre-treatment is a necessary step in raisin production in order to ensure the increased rate of water removal during the drying process Drying of grape can help in preserving it for longer duration. In present paper, the grapes of Manikchaman variety was treated with Treatment T1 = 2.5% NaOH for 3 sec followed by 2% KMS for 2 minutes and Treatment T2 = 2.5% potassium carbonate + 2% ethyl oleate solution for 5 minutes and dried by solar drying. The quality of dried raisins were evaluated. The drying data was fitted with various models the Henderson and Pabis model, the Lewis model, the Page model, and Two-term exponential model models fitted to the experimental data. Henderson and pabis and Exponential two term drying model was well fitted to the experimental data with r2 = 0.9825 and 0.9902; MSE = 1.712 × 10-3 and 1.045 × 10-3; χ2 = 0.1949 and 0.1045 for treatment-1and treatment-2 solution, respectively. Nutritional analysis of fresh ripened grapes and grape raisins has also been determined i.e. Moisture content, TSS, Titrable acidity, pH, Reducing sugar, Total sugar, Non-reducing sugar, Ascorbic acid, colour yellowness index, Hardness. The moisture content in grape raisins 14.54%, TSS 73.880B, Titrable acidity 2.52 %, pH 4.13, Reducing sugar 64.65 %, Total sugar 66.13 %, Non-reducing sugar 1.48, Ascorbic acid 21.33 mg, yellowness 86.15 and hardness 8.57 for Treatment-2. The sensory score for best Treatment T2

was colour 8.2, flavour 7.90, texture 8.22 and taste 8.08.

Osmotic dehydration kinetics of pineapple cubes (10 mm × 10 mm × 10 mm) was studied over a range of sugar concentration (40, 50 and 600B) and soaking temperature (30, 45 and 60oC) of osmotic solution. The cubes were further dehydrated by convective hot air drying at 40, 50 and 60oC. Osmotic dehydration kinetics indicated that both water loss and solids gain increased with increase of syrup soaking temperature and concentration, the former having much more effect for the range of values tested. After the osmotic treatment, the moisture content of fruits and vegetable are usually reduced by 316.24-399.54 (%db). The effect of drying conditions (air temperature) on the osmo-convective dehydrated pineapple cubes on of dried product quality (TSS, pH, acidity, reducing sugar, non-reducing sugar, total sugar) was also evaluated. The drying took place in the falling rate period. The drying rate decreases with the decreases in the moisture content and it reaches to zero at the final moisture content of the osmo-convective dried of pineapple cubes. The Hendersons and Pabis Model was well fitted to the experimental data r2 ≥ 0.753. The effective diffusion coefficients for water and solute diffusion were determined, considering pineapple as slab thickness 1 cm. The effective diffusion coefficients for water as well as solute were empirically correlated with sugar concentration, soaking temperature and convective hot air temperature. The effective diffusivity was found to be in the range of 6.301 × 10-8 to 3.4635 × 10-7 m2/s. The activation energy for pineapple cubes, which was estimated by using Arrehenius equation was be in the range 220.39 to 278.84 kJ/mole. Overall score of

sensory characteristics ranged from 6.3 to 8.7 for all drying temperature. 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. The best sample of pineapple cubes was, the cubes soaked at 60oB sugar concentration and exposed to 60°C resulted the best sensory score and the quality characteristics are as follows TSS 32.42%, PH 4.53%, Acidity 0.651%, Reducing sugar 19.09%, Non-Reducing sugar 41.79% and Total sugar 60.87% respectively. 

In this paper the effect of incorporation of multigrain mixes from finger millet malt and moth bean malt on the various physico-chemical quality characteristics and sensory score of thalipeeth was evaluated. The multigrain mixes was prepared by using the finger millet malt : moth bean malt at 16:36, 21:31, 26:26, 31:21, 36:16 respectively. The various quality characteristics i.e., Moisture%, Protein%, Fat%, Fibre%, Ash%, Carbohydrates%, calorific value along with the sensory attributes i.e. color, texture, taste and overall acceptability of the developed thalipeeth was evaluated. Response surface analysis was performed with the quality attributes indicated that multigrain mixes prepared with finger millet malt 26%, moth bean malt 26% and drumstick leaf powder results the best quality multigrain mixes have best nutritional, textural and sensory qualities. The optimal product at quality consist of %. The moisture content 5.75 %, protein 14.94 %, fat 2.14%, fibre 0.93%, ash 2.27% and carbohydrate 73.93%, calorific value 374.895 (kcal/100g), whiteness index 24.32 and have heights sensory score higher colour 8.20, taste 8.78, Texture 8.40, overall acceptability 8.4.

In this paper the effect of incorporation of multigrain mixes from finger millet malt and moth bean malt on the various physicochemical quality characteristics and sensory score of sev was evaluated. The sev was prepared by using the finger millet malt : moth bean malt at 16:36, 21:31, 26:26, 31:21, ; 36:16 respectively. The various quality characteristics i.e., Moisture%, Protein%, Fat%, Fibre%, Ash%, Carbohydrates%, oil uptake ratio, Calorific value, browning index along with the sensory attributes i.e. colour, flavour, texture, taste and overall acceptability of the developed sev was evaluated. Response surface analysis was performed with the quality attributes indicated that sev prepared with finger millet malt 26%, moth bean malt 26% and drumstick leaf powder results the best quality sev have best nutritional, textural and sensory qualities. The optimal product at quality consist of moisture content 1.809%, protein 12.588 %, fat 11.131%, fibre 1.253%, ash 2.063% and carbohydrate 68.334%, oil uptake ratio 1.87, hardness 23.66 N, browning index 142.25, calorific value 446.44 kcal/100g and have heighest sensory score higher colour 8.3, taste 8.8, Texture 8.5 and overall acceptability

8.5.

Three treatments (T2, T3 and T4) of noodles were optimized through mixing wheat flour (WF) and defatted soya flour (DSF) at different concentrations (40:60, 50:50 and 60:40), correspondingly whereas T1 was treated as control sample. Besides, three noodle flavours by incorporating blend of nutraceuticals were too standardized. Then, the developed products were assessed and compared for sensory parameters, proximate composition, in vitro protein digestibility and amino acid content. T4 (with 40% DSF) was the most acceptable treatment in terms of its all sensory attributes. Index of Acceptability (I.A) of T4 was 69.58%, respectively. Among noodle flavours, T2 was highly acceptable. Proximate composition of noodles revealed > threefold increase in protein and ash content; and almost two fold increase in fiber content. Lysine content of noodles was also increased after addition of DSF. The highest in vitro protein digestibility was found in T2 and T3.

An established method for preparing jackfruit chips can assist the business owner in preserving both the consistency and quality of their goods. Economic stability will be attained via preserving the quality of the output. It was vital to create a system that makes sense commercially and that all business owners should use. This review’s primary goal is to investigate various jackfruit chip preparation methods. There are several methods available for preparing jackfruit chips based on the preferences of the consumer. Of all those procedures, a few are easy to utilize and a few are financially viable.

The resurgence of interest in natural therapies has sparked a renaissance in the utilization of non-conventional beverages as emerging biotherapeutics. Sourced from a variety of plants, animals, and minerals, these beverages provide a plethora of bioactive compounds, each with unique physiological impacts. This review explores the scientific foundation underpinning the therapeutic potential of non-conventional beverages, encompassing alcoholic, teas and other miscellaneous beverages. Through an examination of their bioactive compounds, including polyphenols, flavonoids, peptides, vitamins, and minerals, the article elucidates their interactions with biological pathways and cellular processes, highlighting their potential in preventing and managing various health conditions. By consolidating existing knowledge and exploring novel beverages, this review underscores their role as promising agents in the quest for improved human well-being, highlighting their importance in natural therapies and health promotion. This review explores the scientific foundation underpinning the therapeutic potential of non-conventional beverages, encompassing categories such as alcoholic beverages, teas, and other miscellaneous beverages.