Cow milk, is a product of the mammary gland and soymilk is a creamy, milk-like product made by soaking and grinding soybeans in water. The present investigation was made to develop soy-fortified cow milk by partial addition of different levels of soymilk to cow milk T1, T2, T3, T4 and T5 and to determine physico-chemical properties of these blends. The physico-chemical properties i.e. fat, protein, acidity, ash, TSS, specific gravity, and pH of soy: cow milk in the ratio 100:00%, 75:25%, 50:50%, 25:75% and 00:100% was determined. The treatments T1, T2,T3, T4 and treatment T5 consist of 1.9 to 3.3% of fat; 3.1 to 3.3% of protein; 0.14 to 0.22% of acidity; 0.33 to 1.88% of ash; 6 to 10.7°B of TSS, 1.014 to 1.025 of specific gravity and 6.8 to7.3 of pH. The treatment T4 had best results for physico-chemical properties of soy: cow milk blend such as 2.75% fat, 3.10% protein, 0.15 % acidity, 0.50% ash, and 10.7°B TSS, 1.023 specific gravity and 7.26 pH respectively.

The aim of the present study was to determine physico-chemical and functional properties of Rice bran the proximate composition analysis showed higher protein and fat content in rice bran. Rice bran is a rich source of vitamins, minerals, essential fatty acids, dietary fiber and other sterols. Proximate composition of rice bran (moisture, ash, crude protein, crude fat and crude fiber) were determined. Moisture content of 8.21 to 8.24% was observed, while average percent ash, fiber, fat and protein contents were 9 to 9.1%, 7.14 to 7.15%, and 17.21 to 17.23 and 12.55 to 12.58% respectively.

Physio-chemical properties of Manikchaman variety of grapes has been measure at 79.178% (wb). Manik Chaman variety is mutants of Thompson seedless. The juice is sweet with a TSS of 20-220 B. Variety has a good keeping quality and is used for table purpose and raisin making. The hundred grams of grape contains 75 to 85 per cent moisture, 18.1 g carbohydrates, 15.48 g sugars. Size, shape and physical dimensions of grape are important in sizing, sorting and other separation process. Various physio-chemical properties of grapes has been determined i.e. Moisture content, length, width, thickness, bulk density, true density, TSS, Titrable acidity, pH, Reducing sugar, Total sugar, Non-reducing sugar, Ascorbic acid, colour yellowness index. The moisture content was 79.17%, length 29.72 mm, width 14.14 mm, thickness 17.95 mm, bulk density 1.058 g/cc, true density 1.058 g/cc, TSS 19.9°B, Titrable acidity 0.678%, pH 4.3, Reducing sugar 17.395%, Total sugar 19.417%, Non-reducing sugar 2.015, Ascorbic acid 5.88 mg, yellowness index 81.35.

Effect of moisture content (9.43 to 101.7 and 11.37 to 130.68 % db) on physical properties (geometric, gravimetric and frictional properties of jackfruit seed i.e., firm flesh (Kapa) and soft flesh (Barka) were determined. The geometric properties (linear dimensions, sphericity, geometric mean diameter and surface area), gravimetric properties (bulk density, true density and porosity) and frictional property (angle of repose) were determined at moisture content 9.4, 19.9, 35.9 65.8, 101.7 (% db) for firm flesh (Kapa) and at 11.3, 37.3, 52, 89.5 and 130.6 for soft flesh (Barka). The geometric properties increase with increase in moisture content for both the types of jackfruit seeds. Bulk density, true density increases with increase moisture content while porosity decreases with decrease in moisture content in both types of jackfruit seeds. Bulk density was 626.2-383.7 kg/m3 for firm flesh (Kapa) and 657.6-362.9 kg /m3 soft flesh (Barka). The angle of repose was in range of 57.34-66.71° and 58.39-66.36° for firm flesh (Kapa) and soft flesh (Barka) respectively and it increases at moisture content (9.4 to 101.7 % db) and (11.3 to 130.6 % db) respectively.

It is the second largest producer of fruits and vegetables in the world, after China. Bitter gourd has twice the calcium and potassium of spinach and banana respectably. It is rich in iron, zinc and good in phosphorus, sodium, magnesium. It is a fair source of vit. C contributes about 55% of total vitamins. Present study was conducted to investigate the effect of effect of vacuum drying on chemical quality of bitter gourd. Mature bitter gourds of uniform medium size and dark green colour were procured, washed and sliced into 1, 2 and 3 cm thick rings with stainless steel knife. After preparation slices were blanched in boiling water at 90°C for 2 minutes. Sulphitation by dipping the blanched bitter gourd slices in 0.2% KMS, 0.2% KMS + 1% Na2SO3, 0.1% KMS + 0.05% Citric acid solution for 10 min at room temperature. Salt treatment was given; they were blanched by boiling in 5% NaCl solution. Pretreated bitter gourd slices were spread on a stainless steel tray and dried in vacuum oven dryer at different temperatures 50, 60, 70, 80 °C till bitter gourd crisp or brittle. The lower rehydration ratio of dried sample was found at higher temperature and longer drying time required for drying conditions. DPPH inhibition activity was found lower in all dried samples than fresh. In vacuum oven drying, samples dried at 50 and

60 °C were found to retain higher total phenolic content than 70 and 80 °C.

Noodles are a type of food made from unleavened dough which is rolled and cut into uniform, thin, long strips; having its origin from China and Japan. The noodles gaining popularity are majorly composed of refined wheat flour that imposes health complications to the consumers. This problem could be minimised by fortifying noodles with some nutrient rich ingredients that has good organoleptic acceptance by everyone. This study focuses on incorporating millet and lentil flour to the noodles development. The prepared samples are checked for organoleptic evaluation to find out the best variant prepared. The results indicated that the sample having 70% wheat flour, 20% proso millet and 10% lentil flour had the overall acceptability due to the presence of increased amount of protein, iron and decreased content of fat and moisture. However, the incorporation of proso millet flour, lentil flour and wheat flour has proved to be a viable method for enhancing the nutritional potential of the developed noodles.

Guava fruit is a highly nutritious fruit which is widely grown all over the world and it is very commonly consumed in India. It contains many nutritional as well as medicinal properties that play an important role in human body. It also plays anti-diabetic, anti-ulcerative, anti-fungal, antidiarrheic, antihypertension antiobesity, anticancer, anti-inflammatary, antispasmodic role. Also, many parts of guava plant contain various health benefiting properties. This study aimed to analysis the nutritional status of guava fruit and incorporated it in food product for its enrichment and sees the acceptability be conducting sensory evaluation. The results showed that it contain 56.42 mg/g moisture, 6.9mg/g ash, 43.58 mg/g carbohydrates, 9.20 mg/g protein, 256.42 µg/g fat, 0.552 mg/g sodium, 1598 µg/g calcium, 185 µg/g magnesium and 1.30 mg/g potassium. The food product enriched was bhakarwadi and total four samples including one standard and three variants were gone through sensory evaluation and sample A was the most accepted sample. This bhakarwadi can

be used as healthy and nutritious form of snack in daily routine.

Jackfruit (Artocarpus species) is a horticultural crop, which is consumed as fruit and vegetable as well in both forms, i.e. mature and immature. In both, the forms jackfruit is having various uses, which are providing food, fuel, fodder, timber as well as various medicinal and industrial products. This paper discusses the recent advanced post harvest technology used for the processing of jackfruit for the preparation of different value added products and also types of machinery, required for postharvest operations such as peeling, cutting, coring, bulb removal, and seed processing.

Jackfruit (Artocarpus species) is a horticultural crop, which is consumed as fruit and vegetable as well in both forms, i.e. mature and immature. In both, the forms jackfruit is having various uses, which are providing food, fuel, fodder, timber as well as various medicinal and industrial products. This paper discusses the recent advanced post harvest technology used for the processing of jackfruit for the preparation of different value added products and also types of machinery, required for postharvest operations such as peeling, cutting, coring, bulb removal, and seed processing.