School of Food Science - M.O.P. Vaishnav College for...
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, M.O.P. VAISHNAV COLLEGE FOR WOMEN (AUTONOMOUS) CHENNAI – 600 034 (Affiliated to University of Madras and Re-accredited at ‘A++’ grade by NAAC) School of Food Science INTERNATIONAL CONFERENCE ON INNOVATIONS AND TECHNOLOGICAL ADVANCES IN FOOD 5 th & 6 th August 2019 FOODS 2019
Transcript of School of Food Science - M.O.P. Vaishnav College for...
,
M.O.P. VAISHNAV COLLEGE FOR WOMEN
(AUTONOMOUS)
CHENNAI – 600 034
(Affiliated to University of Madras and Re-accredited at ‘A++’ grade by NAAC)
School of Food Science
INTERNATIONAL CONFERENCE
ON
INNOVATIONS AND TECHNOLOGICAL
ADVANCES IN FOOD
5th
& 6th
August 2019
FOODS 2019
FOODS 2019
M.O.P. VAISHNAV COLLEGE FOR WOMEN
(AUTONOMOUS)
CHENNAI – 600 034
(Affiliated to University of Madras and Re-accredited at ‘A++’ grade by NAAC)
School of Food Science
INTERNATIONAL CONFERENCE
ON
INNOVATIONS AND TECHNOLOGICAL
ADVANCES IN FOOD
5th
& 6th
August 2019
ADVISORY COMMITTEE
Dr. C. Anandharamakrishnan Director, Indian Institute of Food
Processing Technology(IIFPT),
Thanjavur
Mr. A. Manivannan President, AFST(I) Chennai Chapter
Dr. M. Kannan Central Designated Officer, Southern
Region, FSSAI
Dr. Usha Antony Dean, College of Fish Nutrition and Food
Technology, Tamil Nadu
Dr. J. Jayalalithaa Fisheries Universities,
Madhavaram, Chennai
ORGANISING COMMITTEE
Chief Patrons Shri. Manoj Kumar Sonthalia, Secretary
Dr. Lalitha Balakrishnan, Principal
Patron Dr. Uthira. D, Vice Principal
Convener Dr. Simmi Jain, Head P.G. Department of
Food Technology and Management
Organising Secretary Ms. Sini Jadeesh, Head U.G. Department
of Food Science and Management
Organising Committee ▪ Dr. P. Savitha
▪ Ms. Haripriya. A
▪ Ms. Lakshmypriya. S
▪ Dr. Nirupa Shyam Mogili
▪ Ms. Swetha Sundararajan
▪ Ms. Rekha Mahizhnan
STUDENT COMMITTEE MEMBERS
,
Registration
•Bhavya P. Jain - III B.Sc FSM
•Pavithra G. - III B.Sc FSM
•Shivani V. - III B.Sc FSM
•Shanmuga Priya D. -I M.Sc FTM
•Mohana Priya B. - I M.Sc FTM
•Kamalish M. -II M.Sc FTM
•Jemima Freeda - II M.Sc FTM
Help Desk
•Rashi G. Bhutda - III B.Sc FSM
•Harsha P. - III B.Sc FSM
Press and Media
•Adlin Nisha G. - II M.Sc FTM
•Veena P. - II M.Sc FTM
•Sara Hanna K.A- III B.Sc FSM
•Sindhuja T.R - III B.Sc FSM
Certificates
•Niranjanaa V. - III B.Sc FSM
•Varshini M.B- III B.Sc FSM
•Fathima Shahin - III B.Sc FSM
•Anjali S. Kumar - I M.Sc FTM
Hospitality
• Rajalakshmi P.. -II M.Sc FTM
• Agadha S. - II M.Sc FTM
• Gayatri. R- I M.Sc FTM
Souvenir
• Roshni B. - II M.Sc FTM
• Taniya Kapoor- II M.Sc FTM
Accounts
• Rakshitha D. - II M.Sc FTM
• Jagajjanani - I M.Sc FTM
• Sowparnica VS - III B.Sc FSM
• Muskan Agarwal - III B.Sc FSM
Travel and Accommodation
•Lobo Vasumathi Pirathapan Sophia -II M.Sc FTM
•Alisha Rachel Abraham. - II M.Sc FTM
•Swetha. V - II M.Sc FTM
•Sepilyaa. P- II M.Sc FTM
•Shraddha N- III B.Sc. FSM
Poster/ Oral Presentations
•Madumitha. M.S- I M.Sc FTM
•Bhavana. R- I M.Sc FTM
•Shanmuga Priya M. - I M.Sc FTM
•Nevedhitha. KG - II M.Sc FTM
Stage Set up
•Sanjana Madhan - II B.Sc FSM
•Shaziya Begum - II B.Sc FSM
•Jalal Liya Maryam - II B.Sc FSM
•Jamila Khuzem- II B.Sc
M.O.P VAISHNAV COLLEGE FOR WOMEN (AUTONOMOUS), CHENNAI - 600 034
FOODS 2019 – ITAF: INTERNATIONAL CONFERENCE ON INNOVATIONS AND TECHNOLOGICAL ADVANCES IN FOOD
TECHNICAL PROGRAMME SCHEDULE
DAY I – 5th AUGUST 2019
TIME AGENDA VENUE
FROM TO
08:00 am 09:30 am REGISTRATION II FLOOR
10:00 am 11:00 am INAUGURATION
CEREMONY
Dr. P. Duraisamy
Vice Chancellor, University of Madras, Chennai
Chief Guest
AUDITORIUM Ms. Sucharita Dutta
Country Director – India, Nutrition International, Canada (HQ)
Food and Nutrition Security
Guest of Honour
11:00 am 11:30 am Tea break
11.15 am 4.00 pm POSTER WALK AT II FLOOR SEMINAR HALL
SESSION 1
11:30 am 12:00
noon SPEAKER- I
Dr. R Parthasarathi
Principal Scientist, Computational Toxicology Facility, Centre for Innovation
and Translational Research, CSIR-Indian Institute of Toxicology Research
Lucknow
Bioinformatics in Food
AUDITORIUM
12:00 noon 12:30 pm
SPEAKER- II
Dr. Murlidhar Meghwal
Assistant Professor Dept. of Food Science and Technology, NIFTEM Kundli,
Haryana
Cryogenic Grinding – A Novel Approach to Size Reduction in Spices
AUDITORIUM
12:30 pm 1:00 pm SPEAKER - III
Dr. Shilpa Bhupathiraju
Instructor in Medicine and Associate Epidemiologist,
Harvard Medical School and Brigham and Women’s Hospital
Research Scientist, Harvard T.H. Chan School of Public Health
Boston, MA
Nutritional Metabolomics
AUDITORIUM
1:00 pm 1:15 pm Question and Answer Session
1:15 pm 2:00 pm Lunch Break
2:00 pm 4:00 pm Oral presentation MEGHDOOT
SESSION 2
02:00 pm 02:30 pm
SPEAKER – IV
Mr. K. S. Narayanan
Advisor- Food and Beverage, Ex MD McCain Foods India Ltd., Mumbai
Food Mega Trends
AUDITORIUM
02:30 pm 03:00 pm
SPEAKER –V
Dr. Bhaskaran D
Professor, Dept. of Livestock Products (Dairy Science), Madras Veterinary
College, Chennai
Innovations in Food Science and Technology
AUDITORIUM
03:00 pm 03:30 pm SPEAKER –VI
Mr. Cohan Sujay Carlos
CEO, Mechanical Chef, Bengaluru
Design and Development of The Mechanical Chef
AUDITORIUM
03:30 pm 03:45 pm Question and Answer Session
03:45 pm 04:30 pm Tea break
M.O.P VAISHNAV COLLEGE FOR WOMEN (AUTONOMOUS), CHENNAI - 600 034
FOODS 2019 – ITAF: INTERNATIONAL CONFERENCE ON INNOVATIONS AND TECHNOLOGICAL ADVANCES IN FOOD
TECHNICAL PROGRAMME SCHEDULE
DAY II – 6th AUGUST 2019
TIME AGENDA VENUE
FROM TO
SESSION 3
9.30 am 10.00 am SPEAKER- VII
Mr. M.D.V. Kumaraswamy
Management Consultant, Chennai
Food Safety and Quality Standards
AUDITORIUM
10.00 am 10.30 am SPEAKER – VIII
Dr. Vidya R Sridhar
Principal Scientist, R&D Food and Beverage, AVT Natural Products Ltd.
Chennai
Innovations in plant proteins – A Vegan Alternative
AUDITORIUM
10.30 am 11.00 am Question and Answer Session
11.00 am 11.30 am Tea Break
SESSION 4
11.30 am 12.00
noon SPEAKER – IX
Mr. A Srinivas
Senior Principal Scientist & H.O.D, Dept. of Grain Science and Technology,
CFTRI, Mysuru
Innovations in Grain Processing
AUDITORIUM
12.00
noon 12.30 pm SPEAKER –X
Dr. Sultan Ismail
Director, Ecoscience Research Foundation, Chennai
Healthy Food through Healthy Soil
AUDITORIUM
12.30 pm 1.00 pm Question and Answer Session
1.00 pm 2.00 pm Lunch Break
SESSION 5
2.00 pm 2.30 pm SPEAKER- XI
Dr. Arun Kumar P.
Senior Scientist, Department of Food Packaging Technology
CSIR- Central Food Technological Research Institute, Mysuru
Novel Packaging Technologies for Food
AUDITORIUM
2.30 pm 3.00 pm SPEAKER – XII
Prof. (Dr) K.P. Sudheer
Associate Director of Research, Professor and Head, Department of
Agricultural Engineering, Kerala Agricultural University, Vellanikkara,
Thrissur, Kerala
Innovations in Food Processing- An Opportunity for Entrepreneurs
AUDITORIUM
3.00 pm 3.30 pm Question and Answer Session
3.30 pm 4.00 pm Tea Break
4.00 pm 5.00 pm VALEDICTORY
Ms. D. Sabitha, IAS
Additional Chief Secretary/ Chairperson cum Managing Director,
Govt. of Tamil Nadu
Chief Guest
AUDITORIUM
Dr. C. Anandharamakrishnan
Director, IIFPT, Thanjavur
Guest of Honour
AUDITORIUM
5.00 pm onwards Collection of Participation Certificates from the Registration desk
Message from the Secretary
The importance of food and its handling has been growing by the
day, engaging the attention of technologists and policy makers alike. The
various aspects of food management are subjects of study across the world.
The School of Food Science in the M.O.P. Vaishnav College for Women
has shown exemplary leadership in organizing a conference on innovations
and technological advances in food. The presence of international experts
makes the conference especially noteworthy. I wish the conference every
success.
Shri Manoj Kumar Sonthalia
Secretary
Board of Governors
M.O.P. Vaishnav College for Women
Message from the Principal
My congratulations to the faculty members and students of Food Science
Department for organizing this International Conference. I am happy that the
conference shall enable knowledge sharing, updation and deliberations in the food
sector.
I thank all the Resource persons for honouring our invitation and agreeing to share
their expertise.
I wish the conference all success!
Dr. Lalitha Balakrishnan
Principal
M.O.P. Vaishnav College for Women
COMPUTATIONAL APPROACHES IN FOOD SAFETY
Dr. Ramakrishnan Parthasarathi
Principal Scientist
Computational Toxicology Facility
Centre for Innovation and Translational Research
CSIR-Indian Institute of Toxicology Research
Lucknow
Dr. Parthasarathi is working as a Principal Scientist in CSIR-IITR in the broad area of
Computational Toxicology utilizing bio/chemi informatics and computational biology methods.
Prior to joining CSIR, Dr. Parthasarathi worked as a scientist with highly reputed institutions like
the Lawrence Berkeley National Labs, Los Alamos National Laboratory and Sandia National
Laboratories, USA. He also served as Lead Computational Chemist and Discovery Team
developing applied technologies and product/process development at the Joint Bioenergy Institute,
USA. Dr. Parthasarathi continued his PhD studies at CSIR-CLRI and received his doctorate in the
Computational Biochemistry. He has more than 19 years of research experience in applied
computational chemistry and biology area and published more than 100 research articles in
journals of high repute (H-Index:39, Time cited: > 5000) and five patents filed from his research
contributions. He developed QSAR/QSTR predictive models and descriptors for toxicity
prediction of various chemicals and their molecular interactions. Dr. Parthasarathi has received
several awards, including a prestigious Directors Fellowship, Los Alamos National Laboratory
(2009), Young Associate of Indian Academy of Sciences (2008), Dr. A. P. J. Abdul Kalam Cray
HPC award (2019) and elected fellow of Indian Chemical Society (2019). His expertise includes
computational predictive toxicity development, advanced biofuels, renewable chemicals, bionic
liquids and nanotoxicity.
ABSTRACT
Computational approaches continue to increase in capability and applicability in the area of
predictive toxicology and plays a vital role in the assessment of safety/toxicity of chemicals. In
silico tools with advanced methodology are utilized in various stages of the development of
substance by predicting properties that correlate with toxicity endpoints, structure activity
relationship models for new chemical formulations, chemical databases construction and
retrieving information to provide actionable insights. This talk covers different aspects of
computational approaches that focuses on computational toxicology that aims to complement
prevailing in vitro /in vivo toxicity tests to predict toxicity and prioritize chemicals/drugs to
minimize harmful effects. The state-of-the-art computational approaches used in predictive
toxicology will be highlighted in this talk. Special attention will be focused on the food chemical
database, and models for genotoxicity prediction in few emerging area of applications for toxicity
prediction.
CRYOGENIC GRINDING – A NOVEL APPROACH TO SIZE REDUCTION IN SPICES
Dr. Murlidhar Meghwal
Assistant Professor
Department of Food Science and Technology
National Institute of Food Technology Entrepreneurship & Management
Kundli, Haryana
Dr Murlidhar Meghwal, received his B Tech degree in Agricultural Engineering from the College
of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad.
He received his M Tech. degree in Dairy and Food Engineering from the Indian Institute of
Technology Kharagpur; and his PhD degree in Food Process Engineering from the Indian Institute
of Technology Kharagpur. He worked in INDUS Pvt Ltd Kolkata (a rice parboiling, milling, and
processing industry) in the eastern part of the India on the development of a quicker and industrial-
level parboiling system for paddy and rice milling. He is recipient of several scholarship,
fellowships, and an award from the President of India. Dr. Meghwal, is currently faculty in the
Department of Food Science and Technology at the National Institute of Food Technology
Entrepreneurship and Management, Kundli, Haryana, India. Previously, he has worked at the
Centre for Incubation, Innovation, Research and Consultancy (CIIRC) at the Jyothy Institute of
Technology, Bengaluru. Also, Dr. Meghwal was actively involved in establishing the Food
Technology Program (M Tech.) at the Centre for Emerging Technologies at Jain University,
Bengaluru. He has edited six books in the field of food technology, food science, food engineering,
dairy technology, and food process engineering and has published many research papers. He is a
reviewer and an editorial board member of several journals. He has attended many national and
international workshops, seminars, and conferences.
ABSTRACT
Spices are the most important constituents of food and cuisines. Spices are used in households as
well as in hotels, restaurants, eateries and food processing industries. In present age, food
preservation, nutrient & natural flavour retention and bioavailability are important aspects to be
taken care in food processing and production. There are several methods of food processing such
as milling, grinding, mixing, expression, extraction and separation. Grinding process are of two
types: wet grinding and dry grinding. In dry grinding, there is problem of temperature increase
during grinding which leads to loss of nutritional quality (colour, flavour, aroma, volatile oil
content) of food materials. Cryogenic grinding is a novel and promising approach to overcome
such problem.
“Cryo” word originate from Greek, which means “cold”. Cryogenic is study of processing at low
temperature. Extremely low temperature (-180oC) is achieved by using substance called as
cryogens such as liquid nitrogen and liquid helium. These cryogens are stored in specially made
container called as Dewar flask which has good insulation provision. Cryogens have wide
applications in various sectors but in food processing it finds its uses and applications in food
processing and handling. Cryogenic grinding (also known as freezer milling, cryomilling, freezer
grinding) is a process of chilling a material and then taking it for its size reduction. During chilling,
materials become brittle and it helps in better and quicker grinding.
Conventional or ambient grinding of spices results in inferior quality of the products having several
operational defects such as formation of dust, volatile oil loss, colour defects, and aroma loss. In
cryogrinding, generally uses liquid nitrogen, having boiling point of -195.6oC, help to maintain
refrigeration needed to pre-cool the spices and absorb the heat generated during the grinding
operation so that size reduction can be achieved without loss. Advantage of cryogenic grinding is
that colour and other properties of the products will not be changed and their flavour and nutritional
value will not be lost.
Cryogenic grinding helps in achieving better feed rate, finer sized final powder, better colour
retention, good amount of volatile oil retention and superior in terms of taste and aroma. During
cryogrinding process, cryogen may attract the humidity and form ice or water droplet formation
near outlet which lead to powder sticking and outlet blockage. The availability and cost of liquid
nitrogen may also economic concern in this process. Ultimately, cryogrinding has tremendous
potential; a judicious application of cryogenic grinding in food processing can maximize the
benefits and minimize disadvantages available out of it.
NUTRITIONAL METABOLOMICS
Dr. Shilpa Bhupathiraju
Instructor in Medicine and Associate Epidemiologist
Harvard Medical School and Brigham and Women’s Hospital
Research Scientist, Harvard T.H. Chan School of Public Health
Boston, MA
Dr. Bhupathiraju is an Instructor in Medicine and Associate Epidemiologist at Harvard Medical
School and Brigham and Women's Hospital. She holds a secondary appointment as a Research
Scientist at the Harvard T. H. Chan School of Public Health. Dr. Bhupathiraju is a nutritional
epidemiologist by training. Her research focus is on diet and lifestyle predictors of cardiometabolic
diseases using cutting edge research technologies such as metabolomics. She is the recipient of
several NIH grants and has over 40 peer reviewed publications in journals such as The Lancet,
BMJ, JAMA, Circulation, and others.
ABSTRACT
Despite advances in the design and analysis of nutritional studies, dietary assessment in free-living
populations remains a major challenge. Measurement of diet is typically fraught with systematic
and random errors and the usual diet, the relevant exposure in nutritional epidemiological studies,
represents a complex set of exposures that are inter-correlated. While biomarkers of nutrient intake
exist for some nutrients, objective measurement of foods and the overall dietary pattern is remains
elusive. Cutting edge research technologies such as omics, especially metabolomics, might hold
promise for the development of a robust and unbiased method for measuring diet. Metabolomics
can measure the full profile of small-molecule metabolites in bio fluids, thereby providing a
comprehensive picture of a person’s overall dietary intake. Because metabolite profiling can
account for intrinsic variability in metabolism by measuring downstream components or metabolic
products of foods and the overall diet, it might better accurately reflect true exposure than
traditional method. In this talk, we will review dietary biomarkers of individual foods and dietary
patterns identified using metabolomics.
FOOD MEGA TRENDS
Mr. K. S. Narayanan
Advisor- Food and Beverage,
Ex MD McCain Foods India Ltd.
Mumbai
Mr. K S Narayanan possesses an overall management experience of 30 + years (business head for
past 10 years) in India & Spain with Asian Paints, Hindustan Unilever, McCain Foods, Pan India
Food Solutions & VKL Seasonings. His areas of experience include B2C, B2B, Hospitality, Retail,
Customer & Business Development, Sales & Marketing in the Food & Beverage Industry, Service,
FMCG, Retail, Impulse & Foodservice. The Categories/ Businesses managed in F&B Industry
include Beverages, Edible Oil, Dairy, Ice Creams, Frozen Foods, Culinary products, Seasonings
& Flavors, Restaurants, Parlors and Café’s. Mr. Narayanan is a former Co member of National
Restaurant Association of India (NRAI), a regular guest lecturer at various institutes, a regular
contributor to articles on F&B in various Industrial magazines. He is also a health & fitness
enthusiast and a regular at the Mumbai Marathon.
ABSTRACT
Trend spotting in Foods & Beverages is a safe yet risky affair. Of the ten trends you spot, even
getting a few of them right could mean hitting the jackpot. The changes in the F&B industry happen
very gradually over the course of many years, especially in places that have a long history and
culture. India has the unique distinction of being one of the oldest civilizations with one of the
youngest populations, with about two-thirds of the population under 35. This has far reaching
consequences in terms of likes and preferences. Trends become viral rapidly and fall from grace
just as fast! Diners get bored very quickly and are constantly seeking new trends to try, putting
that much more pressure on the Chefs, Food Technologists, Foodies and CPG companies alike.
What worked in the western world need not necessarily work here. Also it need not follow the
same trajectory. A leap here, and a precipitous drop elsewhere, watch out the Millennials are
coming. At the same time, our strong and unique culture takes them back to Grandma’s times in
terms of familiar, home-style taste preferences. Indeed, a heady cocktail to play with With rapid
technological advancements, a mobile phone in every hand, access to internet, travel and exposure
to what’s happening across the world on a real-time basis, the F&B landscape is highly conducive
for rapid and continuous change. Using tried-and-tested techniques of success stories in the past
and extrapolating those to the future is fraught with danger. Quickly identifying fads and trends
across consumer segments and incorporating them into the F&B sector is crucial. Upon close
examination of a vast array of macro and micro consumer trends and interactions with a number
of experts in the F&B industry, overarching mega trends can be identified.
INNOVATIONS IN FOOD SCIENCE AND TECHNOLOGY
Dr. D. Baskaran
Professor
Dept. of Livestock Products Technology (Dairy Science)
Madras Veterinary College
TANUVAS
Chennai
Dr. D Baskaran is a Professor in the Department of Livestock Products Technology at Madras
Veterinary College, TANUVAS in Chennai. He has won The Eminent Educationist award and The
Educational Excellence award during Indo- American Summit - 2016 organized by Indus
Foundation, India. He was also awarded an 'Appreciation Certificate' by Vice-Chancellor,
TANUVAS in recognition of service rendered in the development of Technology on 'Milk Protein
Enriched Noodles'. Dr. Baskaran has Best Paper awards to his name at the International Journal of
Agricultural Science and Research and International Journal of Medicine and Pharmaceutical
Sciences. He was awarded 'VLIR International Scholarship' to participate in the Workshop on
'Local added value creation through knowledge transfer in cocoa and chocolate processing' from
20th August to 9th September – 2012 for 21 days at Ghent University, Belgium.
ABSTRACT
The food processing sector has emerged as an important segment of the Indian economy in terms
of its contribution to GDP, employment and investment. During 2014 - 15, the sector constitutes
as much as 9.0 per cent and 10.1 per cent of GDP in the Manufacturing and Agriculture sectors
respectively. During the last 5 years, the food processing sector has shown an Average Annual
Growth Rate (AAGR) of around 8.4 per cent as compared to around 3.3 per cent in Agriculture
and 6.6 per cent in Manufacturing.
Food processing is a ‘sunrise industry' which has to grow apace with the increasing demands of an
ever-growing population. Raw commodities that are highly perishable need the attention of the
food processing sector not only to assure its quality but also preserve the bulk quantity of
production without spoilage which sufficiently feeds the population at a required level to reach the
unreached. Novel technologies developed by our Institute are introduced to entrepreneurs for
adoption at field level with a marked appreciation of returns to the producers and processors as
well. Due to intervention at every step involved in food supply chain management by the experts,
the bottlenecks are resolved for clarity of decision making and market approach. The developed
skilled force is being encouraged to enter into retail marketing through various modes like
facilitation with Govt. departments and rural development schemes.
Food Processing Industry in India is mostly dominated by Industrial giants and Multinational
companies (MNCs) whereas the small and medium-scale entrepreneurs are struggling to survive
due to the persisting challenges like stringent laws on food safety, lack of cold storage for
perishables, complex nature of food products, tropical climatic conditions, etc. Training the people
and inculcating adequate skills in processing and value addition of indigenous food products will
empower small scale entrepreneurs to take up the business. Further, offering training to produce
health-promoting food products enable them to expand their market/create a niche in marketing.
This also encourages innovative start-ups, which are run by trained personnel, thus ensuring safe
food. An initiative through the program would fulfill the gap between the research innovation of
our institution and consumer requirement for health-based food products –‘lab to land' approach.
The following food products are the novel innovative products developed in the scheme and
selected for technology dissemination.
DESIGN AND DEVELOPMENT OF “THE MECHANICAL CHEF”
Mr. Cohan Sujay Carlos
CEO, Mechanical Chef
Bengaluru
Mr. Cohan Sujay Carlos is the CEO of Mechanical Chef, a startup that develops one of the first
cooking robots for homes. His research interests include machine learning and artificial
intelligence. Since 2012, Cohan and his colleagues have been studying the possibility of
automating cooking. In 2017, they demonstrated a robot that could cook. The development of the
Mechanical Chef involved hardware, electronics and software coming together, all tied together
by chemical models of cooking processes.
ABSTRACT
The advent of machines capable of cooking complex dishes end-to-end has opened up new
possibilities for the use of automation in the food industry. The design of cooking robots is bound
to vary widely according to the quantity of food to be prepared at one go by the system, and
the processes involved. However, it is possible to draw some general conclusions concerning the
design considerations of such machines. Industrial scale machines need to be able to cook
quantities of the order of 20 Kg at a go to be usable by businesses running centralized
kitchens. Individual machines can be (and today tend to be) highly specialized as there are no
space considerations that prevent different machines from being deployed for different types of
foods. Cooking robots intended for use in homes need to be able to prepare a larger number of
dishes since space is a constraint. They are also at the same time required to be very easy to clean
and to operate. In this talk, we discuss a number of practical considerations that influence the
design of cooking robots for use in homes. We also examine some physical models and predictive
algorithms that can be used in the same.
FOOD SAFETY AND QUALITY STANDARDS
Mr. M.D.V. Kumaraswamy
Management Consultant
Chennai
A post graduate in business management and an IIM Ahmedabad alumnus of middle and senior
management programs. Possess more than 35 years of experience in corporate sector and held
senior positions in leading MNC in the Food Ingredient Industry. This includes heading a MNC
for the Indian subcontinent a swell. Acknowledged and appreciated for building organization
capability, driving growth and acquisitions and mentoring future leaders. Past active member of
the Indo American Chamber of Commerce, IMA and CII. Currently management consultant and
a motivational speaker.
ABSTRACT
Food safety and Quality standards is the emerging subject in today’s fast moving commercial
world. This is an important serious topic as it extensively deals with Food safety & Food Security
of the society. As it concerns vast population, public, health, Safety and global economy there is
lot of standardization of both systems and Quality. In this conference we will deal with following
topics and its impact on the Food supply chain.
• What is Food?
• What is Food Safety?
• Why Food Safety?
• What is Food defense?
• What is Food security?
Further, it is noteworthy to mention that Quality concepts are dynamic and undergoes drastic
change based on global standards like AIB, BRC, ISO 22000. Hence the big turnaround is focus
on impurities than purity worldwide to protect the health and prevent the hazards due to
contaminations.
Advanced tools available through FDA and many other organizations support the risk and
vulnerability assessments. This leads to science and data-based conclusions rather than
assumptions and perception.
INNOVATION IN PLANT PROTEINS – A VEGAN ALTERNATIVE
Dr. Vidya R. Sridhar
Principal Scientist
R&D Food and Beverages
AVT Natural Pvt. Ltd
Chennai, India
Dr. Vidya R Sridhar is a Food Science Professional with experience in Research and Development,
Quality Assurance and manufacturing of Foods and Beverage. She is presently a Principal Scientist
at AVT Natural Pvt. Ltd. She was heading the Dairy and Beverage division at Cavin Kare Research
Centre. She has the following, to her credit:
• Key Driver for Innovation in Dairy (Ambient, Cold Chain & Frozen) &Beverages
• Expertise in product development, scale up and problem solving
• Developed NPD pipeline in with products readiness after Consumer study & Stability
• Lead Driver for launch of 15 variants of Kulfi in Parlour from Ideation to commercialization
• Collaborated to set up line: Kulfi- Ice Cream, Retort, Coconut water & beverage piece addition
• Key driver for selection, commissioning of UHT lab equipment; Experienced operator
• Experienced in International/Indian food regulation, & w/ authorities for product approval
• Trained in Dairy Technology @ NDRI, & in Coconut water processing @ Tetra Pak Singapore
• Experienced in recruitment, retention & talent mangt; Mentored >15 food technology students
• Recipient for 5 annual success awards for collaboration, innovation and business impact
projects.
She has also been a visiting faculty in Anna University, IIFTM and SNDT College of Home
Science.
ABSTRACT
One in five consumers (19%) now cite legumes, nuts, and seeds among their primary protein
sources, along with meat/poultry, eggs, dairy, and seafood, per Nielsen (Food Technology, Vol
73, March 2019). Protein content is the most important attribute to consumers after taste and No
artificial ingredient claims, when they purchase plant-based foods/beverages, according to data
from Mintel (Food Technology, Vol 73, March 2019).
Plant-based eating is a game-changing emerging trend that is sustainable over time with the
dwindling natural resources such as cultivable land and water. A broader market is emerging for
plant-based protein beyond people who claim to be vegetarian, vegan or “flexitarian” (those who
eat meat sparingly, such as once per week). Vegan lifestyle may be emerging in India but it is quite
prevalent in health conscious markets of the western world.
Plant based proteins are derived from varied sources ranging from lentils, cereals, roots, and algal.
Soy, pea, wheat, rice, chick pea, mung bean, potato and algal are few of the sources. With whey,
soy and wheat not preferred being allergens or GMO source, there is a scope for growth for
hypoallergenic proteins such as rice, pea and potato. Not all plant based proteins have same
functionality. Solubility, emulsification, taste, protein quality, sustainable in cost and
manufacturing matter in the choice of the protein. Technologies to texturize, hydrolyze proteins
with enzymes have improved their functionality and made them very versatile in their application.
The different types of plant protein and their quality and functionality will be discussed.
INNOVATIONS IN GRAIN PROCESSING
Mr. Srinivas. A
Senior Principal Scientist
Department of Grain Science & Technology
CSIR – Central Food Technological Research Institute
Mysuru – 570 020, Karnataka
Mr. Srinivas is a Senior Principal Scientist and Head at the Department of Grain Science and
Technology, CSIR – CFTRI, Mysuru. He has also been a part time lecturer at The National
Institute of Engineering, Mysuru, Graduate Engineer Trainee at M/s Kirloskar Systems Limited,
Bangalore, Research Engineer (Trainee) at CFTRI, Mysuru and Scientist at Central Food
Technological Research Institute, Mysuru. Mr. Srinivas is also a Member of Board of Studies of
Calicut University, The National Institute of Engineering, Mysuru (Mechanical Engineering
Department), Mysore University (Food Technology). He has delivered many lectures across the
country, on Grain processing, Rice milling, Pollution in rice mills, Automation in grain processing;
New product development, Value addition in grain processing, to name a few.
ABSTRACT
If one looks at the innovations in the domain of grain science sector – wise, it is seen that there are
many products and improvements which have become the order of the day. For example, in the
sector of rice milling, the milling technology has grown by leaps and bounds in the last few years.
One can see that colour sorting of rice, wherein each grain of rice is viewed from two sides,
compared with the set standard and accordingly the grain is either accepted or rejected, at a
capacity of 6TPH or more! Presently, polishers which compare the colour of the rice exiting each
polisher and on comparison with the set standard adjusts the polishers’ operating parameters to
deliver rice with consistent degree of polish. A few rice mills are Bluetooth enabled systems and
can be controlled by a Smart phone. In fact, rice mills can be controlled via internet from anywhere
in the World and such systems are working in India also! Parboiling of paddy is done to improve
the milling yield and nutrition content in rice. The process consists of soaking paddy in hot water,
draining the excess water and steaming it to different durations depending on the type of
parboiling; subsequently drying the paddy prior to milling. In the erstwhile technologies, it was
not possible to control the colour of rice while having the desired degree of starch gelatinization.
Even in this domain, automation has played a vital role in bringing out innovative systems.
Presently, in India, probably for the first time in the World, totally automated parboiling and drying
systems have been installed in few places. It is possible to control the processing protocols to
deliver parboiled rice with 6 predetermined colour attributes. The systems are now moving
towards artificial intelligence, data driven processing and recipe driven processing. A start – up
company from Bengaluru, M/s Agri Processing Innovation Technology has been the brain behind
this modernization. They are also working on continuous parboiling system, which hitherto 0was
largely a batch process, and their parboiling system is based on the next gen technologies and one
can find a very clean set up so much so that, even a drop of water is not found leaking in them.
Utilization of the biggest by – product of the rice milling process – husk, is another challenge.
Paddy husk has a calorific value of about 3,000kcal/kg, in other terms, 3kg of paddy husk has the
calorific value of 1 litre of petrol. By controlled combustion of paddy husk, producer gas can be
generated. This producer gas is fed to a generator with very little amount of diesel to produce
electricity. Such systems are already working in a few states of the country. In a typical case, a
2TPH rice mill generates about 500kg of paddy husk per hour but consumes only about 150kg
husk per hour to run the generator along with 4 litres of diesel consumption per hour! In fact, the
rice miller generates electricity during the “off season or hours” and supplies it to the state
electricity board thus augmenting his income.
Millets are consumed due to their being gluten free, naturally and also because of their low GI.
However, processing of millets at a small scale suitable for farmers is lacking. Millet processing
is usually done at large scale. Farmers consume millets as a staple food and they have to sell raw
millet at low prices and purchase processed millets at high market prices. Recognizing this need,
CSIR – CFTRI has come out with a pedal operated millet dehuller. This system has a capacity of
10 – 12 kg/h, does not need electricity and all the components of the system are available even in
villages. The design drawings of this system are available on the Institute website
(www.cftri.res.in → free technologies).
Components of grains are known to be rich in different nutrients, phytochemicals and other
components. Recent researches done by many Institutes across the globe have identified these
components and the health benefits of the same. A case in example is the finger millet grain (ragi).
It has been observed by a researcher at CFTRI that the seed coat material is beneficial in treating
cateractogenisis and lenticular opacity. Studies conducted on laboratory rats fed have established
this fact. The day is not far away when Doctors would “prescribe” food to treat ailments instead
of medicines.
The top key trends in food, nutrition and health are also covered in the talk. These are: Digestive
wellness, Plant based foods, Sports foods, Lifestyle specific foods, Inflammation, Snackification,
Up with fat down with sugar, Good and bad carbs, Edible cutlery, Vegetarian meat and 3D food
printing.
HEALTHY FOOD THROUGH HEALTHY SOIL
Dr. Sultan Ahmed Ismail
Ecoscience Research Foundation,
Chennai, India
Dr. Sultan Ahmed Ismail is the Managing Director of the Ecoscience Research Foundation, a not-
for profit organization, in Chennai. He was the Head of the Department of Zoology and later the
Department of Biotechnology at The New College, Chennai. Has done extensive work (both
research and applied) on ecology and environment, earthworms and organic inputs since 1978. He
has been associated with several institutions, farmers and self-help groups promoting the concepts
of ecology, sustainability, organic concepts, waste management, waste water treatment, etc. He
was awarded the CASTME award for 1994-95 in the UK, the Arignar Anna Award by the
Department of Environment of the Government of Tamil Nadu for 2005, the Award of Excellence
presented by His Excellency Governor of Jharkhand in Dec 2010, and Special Contribution Award
for outstanding contribution to earthworm industry at the 1st World Earthworm Industry Forum in
China, June 2018. Classified as one among the “TOP 10” people of Tamil Nadu for 2013 by
Anantha Vikathan (leading Tamil Magazine) he has traveled widely in India and abroad, with rich
expertise in environmental issues and has addressed above 30000 people by this time. Presently
Member of the Tamil Nadu Curriculum Framework Committee to oversee syllabus revision and
implementation for Classes 1 to 12 of the Government of Tamil Nadu; and Chairman of the
Scientific Review Committee, Initiative for Research and Innovation in Science (IRIS) program
of the Ministry of Science and Technology, Government of India; Vice President Preparatory
Committee of the World Earthworm Industry Federation; Chairman of Dezhou Dr Fa Earthworm
Standardization Research Center Technical Steering Committee, China. His books “The
Earthworm Book” and “Mann Makkal Mahasool (Tamil)” are popular among both academics and
others interested in earthworms an soils, while his coordinated “simple tasks great concepts” is a
boon to science teachers and students with 100 life science experiments which any child can
perform without a laboratory. His earthworm book has been translated in Tamil as well as in
Chinese. He has published about 80 research and review papers in National and International
Journals, guided 32 M.Phil and 20 Ph.D, students. More info about his work can be had from
www.erfindia.org or just google his name.
ABSTRACT
The dynamic nature of a soil is due to the tremendous activity of micro and macro organisms
supported by availability of organic matter. It is this life in the soil that lends its name to soil as
“living soil”. A vast number of organisms engineer a myriad of biochemical changes as decay of
organic matter takes place in the soil. Among the organisms, which contribute to soil health, the
most important are the earthworms. Based on my continuous research on earthworms made me
write “earthworms are the pulse of the soil, healthier the pulse, healthier the soil”.
Soil is a living dynamic system whose functions are mediated by diverse living organisms which
in agriculture requires proper management and conservation. Unfortunately in today’s chemical
agriculture importance is shown on soil fertility and not on the holistic soil health which provides
an integrated sustainable mechanism to the soil to sustain its “living” fabric of nature.
Among the myriad of soil organisms, earthworms are one of the most vital components of the soil
biota in terms of soil formation and maintenance of soil structure and fertility. They are extremely
important in soil formation, principally through activities in consuming organic matter,
fragmenting it and mixing it intimately with mineral particles to form water stable aggregates.
During feeding, earthworms promote microbial activity by several orders of magnitude, which in
turn accelerate the formation of organic matter as microorganisms are the ultimate decomposers
and mineralisers in the detritus food chain and in organic matter decomposition. Fresh casts, urine,
mucus and coelomic fluid which are rich in the worm-worked soil and burrows act as stimulant
for the multiplication of microorganisms in the soil and are responsible for constant release of
nutrients into it, which then facilitates root growth and a sustainable rhizosphere.
NOVEL PACKAGING TECHNOLOGIES FOR FOOD
Dr. Arunkumar Panneerselvam
Senior Scientist
Department of Food Packaging Technology
CSIR-Central Food Technological Research Institute, Mysuru
Dr. Arunkumar Panneerselvam was working as Asst. Professor (Chemistry) at Indian Institute of
Crop Processing Technology, Thanjavur before joining as a Senior Scientist at Department of Food
Packaging Technology, CSIR-Central Food Technological Research Institute, Mysuru. Dr,
Arunkumar is a Member of Royal Society of Chemistry (MRSC), U.K. and Member of Methods
of Sampling and Test for Plastics Sectional Committee of Bureau of Indian Standards (BIS). He
has published 14 papers in international peer-reviewed journals (average impact factor of 7.42),
one book chapter in Specialist Periodical Reports on Nanoscience published by Royal Society of
Chemistry and has been serving as a reviewer for reputed food science and materials science
international journals. His current research activities are oriented towards synthesis of
nanomaterials for applications in food packaging and food safety.
ABSTRACT
Packaging plays a vital role in protection of food from environmental influences (dust, light,
moisture, and air), chemical and microbiological contaminants while preserving food quality
leading to reduction in food waste. The food packaging materials have evolved for centuries from
leaves, wood, paper, glass, metal cans (tin & aluminium) and finally to petroleum-based synthetic
polymers (polyethylene, polypropylene, polyethylene terephthalate etc.) commonly known as
plastics which is dominating in the packaging arena globally nowadays. Recent trends in food
packaging have led to the development of active and intelligent packaging technologies. Active
packaging involves incorporation of components that can either release (emit) or absorb
(scavenge) substances into or from the packaged food or the environment surrounding the food
thereby ensuring safety, integrity and extended shelf-life of the food. Oxygen, moisture and
ethylene absorbers are examples for active scavenging systems whereas antimicrobial, antioxidant
and carbon dioxide emitters are examples for active releasing systems. Nanomaterials can also be
used for active packaging. Incorporation of silver (Ag) or zinc oxide (ZnO) nanomaterials can lead
to the fabrication of an active packaging film that can increase shelf-life of food products due to
its improved antimicrobial properties compared to their bulk counterparts. Intelligent packaging
tracks, monitors either inside or outside environment of the packaged food and informs the status
of the food in terms of safety and quality during transport and storage to the end user. Typical
examples are time-temperature indicators, leak indicators, freshness and microbial growth
indicators. Nanosensors can be embedded in the packaging that can sense the gases released by
spoiled food, to detect pathogens or changes in temperature. This talk will highlight these recent
novations in food packaging, in addition safety evaluation of food packaging materials will also
be discussed.
INNOVATIONS IN FOOD PROCESSING - AN OPPORTUNITY FOR
ENTREPRENEURS
Dr. K P Sudheer
Associate Director of Research
Kerala Agricultural University
Vellanikkara, Thrissur, Kerala- 680 656.
Prof. Sudheer started his career as scientist in Agro Processing Division, CIAE (ICAR), Bhopal.
He is presently working as Associate Director of Research, Kerala Agricultural University. He is
also heading the Department of Agricultural Engineering, RAFTAAR Agri Business Incubator,
and Centre of Excellence in Post-harvest Technology at College of Horticulture, Thrissur, KAU.
Prof. Sudheer is actively involved in teaching, research and extension for the last 21 years. He has
many external aided research projects funded by Ministry of Food Processing Industries, ICAR,
Kerala State Council for Science, Technology & Environment, Ministry of Rural Development,
NABARD, RKVY, Food Corporation of India, Government of Kerala. He is also acting as the
Project Coordinator of Food and Agricultural Process Engineering research group in KAU. He
has 260 publications (including six text books, 190 research papers in reputed National &
International journals, and proceedings of seminar/workshops and many bulletins in the field of
Post-harvest Technology)
Prof. Sudheer is the recipient of prestigious Norman E Borlaug Fellowship by United States Dept.
of Agriculture (USA). He has also received many International and National fellowships for his
research programmes including NUFFIC Fellowship from Netherlands, VLIR- UDC Fellowship
from Belgium, CINADCO Fellowship from Israel, ERASMUS MUNDUS Fellowship from
Sweden. Prof. Sudheer has received the Krishi Vigyan Award for the best Agricultural Scientist,
from Government of Kerala. He has also received the 'Bhakshyamithra Award' for the best food
processing scientist for promoting food processing entrepreneurship the State. He is the recipient
of the prestigious title 'ICAR National Fellow' for his research on 'Safety and quality of Non-
thermal Processed Fruits and Vegetables'. Recently he has received the Best Teacher Award in
Agricultural higher education (by ICAR) of Kerala Agricultural University, Commendation Medal
and Best Reviewer Award of Indian Society of Agricultural Engineers, New Delhi.
ABSTRACT
Secondary agriculture and product diversification has been considered as a panacea for the present
state of affairs in agriculture sector. The promotion of value addition technologies and
agripreneurship offers the key for ensuring better income for the farming community and for the
sustainability of farming to produce more food. Number of establishments in the organized sector
are far too few compared with several developed and developing nations. The technologies
adopted for processing, preservation and value addition in medium, small and tiny industries are
primitive and outdated. A prerequisite for adopting to newer technologies is lack of awareness
about recent developments in the areas of post-harvest technology and food engineering. Realizing
the importance of food processing sector, the Government of India established food parks in
different parts of the country to help small and medium entrepreneurs who find it difficult to invest
in capital intensive facilities. Keeping this in mind, government has initiated Techno business
incubation (TBI) units to promote entrepreneurship and agro- industry which will open the vistas
of incubation landscape to the micro segment of the vast rural economy. Business incubators are
powerful economic development tool to promote entrepreneurship development in food processing
sector. TBI promote growth through innovation and application of technology, support economic
development strategies for small business development, and encourage growth from within local
economies, while also providing a mechanism for technology transfer. They would primarily focus
on innovative technologies which needs support for commercialization and further proliferation.
Thee can act as a growth driver in the low end spectrum of the incubation eco-system.
A Study on Pharmacological Activities of Probiotic bacteria isolated from
Cow Milk
S.Vasuki, Dr.P. Natarajan*
Associate Professor and Head, PG & Research Department of Zoology and Biotechnology,
A.V.V.M Sri Pushpam College (Auto), Poondi, Thanjavur, Tamilnadu, India
E.mail: [email protected]
Probiotics are live microorganisms, beneficial to the host organism. It has an antioxidant activity
which improves the function of biochemical reaction and widely assessed for their effects on lipid
profiles such as total cholesterol, LDL, HDL and triglycerides as well as liver and kidney function.
Researchers have endeavored to reveal the mechanisms of probiotics on hypocholesterolemic
effect and their effect on antioxidant enzymes through in vitro and in vivo studies. The present
study investigates the antioxidant and antimicrobial activities of probiotic from milk.
Bifidobacterium strains showed strong in-vitro antioxidant activity (89%) and anti-microbial
activities against a wide range of human pathogens. it could be considered as good potential
probiotic for treatment and prevention of infections and act as biotherapeutic agents.
KEYWORDS: Probiotics, Bifidobacterium, antioxidant, antimicrobial and biotherapeutics.
Preparation of Instant Idly mix with millets
K.K. Sri Mohana priya1 M. Lavannya2 1,2Department of food technology, Kongu engineering college, Perundurai, Erode Dt– 638060
Email: [email protected] ; [email protected]
Idly, also known as “Rice cake”, is a traditional food of India. It is a favourite breakfast food in
south India. It’s easy digestability and good nutritive value contribute to its increasing popularity
in all parts of India and also in other countries. The fast changing life style of the consumer demand
convenience in terms of savings in time and energy in the development of ready-touse/instant
products and mixes adds convenience, save time, labour and provides hygienic products of
standard and uniform quality with enhanced shelf –life. Instant products could find a ready market
among the restaurants, large catering establishments and non-civilian populations. From the
preliminary trials, two millets were chosen raggi and sorghum for preparing Instant millet idly mix.
These two millets were chosen based on the nutritional content and also availability. The variables
such as soaking time, black gram, yeast were varied from minimum range to maximum range.
Then raggi idly mix were prepared by adding raggi ,poha and rice. Here process variables such as
raggi , poha, rice were optimized using the RSM(Response Surface Methodology).Similarly
sorghum idly mix were prepared. The physical properties of batter were analyzed such as rise in
volume, pH, temperature, spreadability and specific gravity. Physical parameters of developed
idlis were analyzed such as diameter, Width, Weight of the cooked idlis and pores of the idly. In
nutritional analysis, Carbohydrate, protein, moisture and ash were analyzed. New composition for
rice flour, raggi idly mix and sorghum idly mix were formulated by Box-Behnken design using
Design expert 11.0. From the design 17 runs were obtained for rice flour, raggi idly mix and
sorghum idly mix. The optimized sample was found for the above and then the nutritional, sensory
evaluation was done. The optimized idly mix is packed in polypropylene pouches and kept in room
temperature.
KEYWORDS: Idly; instant mix; Box-Behnken design; millets; rice
Practice of Food Safety among Restaurant Workers in Chennai and the
Impact of an Awareness Programme on their Knowledge of Food Safety
Amanda Joseph1 Dr. Jasmine Jennifer Arulmani1 1Department of Home Science, Women’s Christian College, Chennai, Tamil Nadu, India
The present study was planned to assess the practice of food safety among food service personnel
working in restaurants in Chennai city and to evaluate the impact of an awareness program on their
knowledge. 100 food service personnel working as food handlers in restaurants in Chennai city,
were selected as participants for the study. Questions regarding the practice of food safety included
the personal habits and hygiene followed in the workplace. It was found that the percentage of
male participants who followed hand hygiene practices was higher as compared to the female
participants. The percentage of female participants who did not consume foods in the uncooked or
partially cooked state was significantly higher than the percentage of male participants. There was
a significant difference in the total food safety practice scores between males and females. After
the awareness program, it was found that most of the participants answered the post-test
questionnaire correctly. Thus, it can be concluded that imparting of knowledge on food safety will
lead to better attitude and practices of food safety, which will lead to higher standards of personal
hygiene, and food preparation and service, thereby ensuring safe food for the consumers.
Effects of Drying Techniques on the Functional Compounds of Tamarind
Pulp Powder
Cynthia. S. J*., John Don Bosco. S**
* Assistant Professor, Dept. of Food Processing Technology, PSG College of Arts and Science,
Coimbatore
** Professor and Head, Dept. Of Food Science and Technology,
Pondicherry University.
The quality of tamarind pulp powders are markedly affected by the composition of the tamarind
pulp, manufacturing procedure, thermal processing and in particular drying technique itself.
Tamarind pulp spray dried with three different carriers maltodextrin, gum Arabic and combination
was studied for its functional qualities and bio-active compounds as potential food ingredients.
The three different spray dried powders SP1, SP2 and SP3 were analysed for micronutrient, anti-
oxidant activity, total flavanoid, total phenol, tannins and vitamin-C content. The results suggested
that encapsulation of tamarind powders through spray drying technology enhanced the stability of
functional compounds. Among the three different variants of carriers used, tamarind pulp spray
dried with Maltodextrin as carrier (SP1) was found to be more effective in maintaining the
functional quality of spray dried tamarind pulp. It was also interpreted that there was a very
minimal loss in the levels of functional compounds in pulp since the functional compounds of
tamarind are stable to heat and other processing conditions. Hence the study proved that the spray
drying methods developed to extend the shelf-life of tamarind pulp would help to extend the
storage period of tamarind pulp, as a ready-to-use product with preserved functional qualities.
KEYWORDS: Spray drying, tamarind pulp, encapsulation, bioactive compounds, ready-to-use.
Predictions and Challenges of Food Nutrition and Security – A Review
Ms. S.Uma,
Asst.Professor, Department of Biotechnology,
DG Vaishnav College, Chennai
This review highlights that the “food nutrition and security” plays an important role in the present
world. Malthusian theory states that if the population growth increases in geometrical progression
and food production increases in arithmetical progression, after sometime population growth exceeds
the supply of food stuffs. Food quantity and quality is pivotal in food insecure areas and may lead to
deleterious effects such as malnutrition, under nutrition and micronutrient deficiencies.
Globalization has emerged with a new trend “nutrition transition” which has changed the life style
and is linked to the excess energy intake, poor quality diets and low physical activity lead to obesity
and chronic diseases even in poor developing countries. The Global Report on Food Crises 2018
(Food Security Information Network, 2018) shows that about 124 million people across 51 countries
and territories faced crisis levels of acute food insecurity in 2017 thus requiring urgent humanitarian
action. Food availability, food access, food utilization and food stability are interlinked and show a
multidimensional approach in all the food chain stages including production, transport, processing,
retail, and consumption. Food and nutrition security and its sustainability play a key role in the agro‐
food arena. Nutrition security exists when all people at all times consume food of sufficient quantity
and quality provided with a sanitary environment, adequate health, education and care.Food charity
is not a solution to the problem of food insecurity.Major challenge is to find new ways of food
security. Raising awarenss of agroecology can discourse the arena of food nutrition and
security.Agroecology can strengthen food supply and food sovereignty. Food industry as business
will not do any more and care for the human welfare.
A Study on Preliminary Nutrient Analysis and Pharmacological Activities of
Nutraceutical Herbal Sap
Geethanjali A., Dr. B. Gohila*, Ms. S. V. Bakiyalakshmi*
*Assistant Professor, PG & Research Department of Zoology and Biotechnology,
A.V.V.M Sri Pushpam College (Auto), Poondi, Thanjavur, Tamilnadu, India,
Email ID: [email protected], [email protected]
Neutraceutical can be defined as a food (or part of a food) that provides medical or health benefits,
including the prevention and/or treatment of a disease. The study was intended to prepare the
Neutraceutical herbal squash in both high and low concentration using medicinal plants such as
Musa paradaisica, Emblica officinalis, Solanum nigram, Coleus aromaticus, Pihecellobium dulce
and Aloe barbadenis. The Neutraceutical sap had 156 mg/g of calcium in high concentration and
the low concentration, 93 mg/g of calcium. The sap had 43 mg/g of magnesium in high
concentration, and the low concentration,32mg/g of magnesium. The product possessed good
antioxidant and anti-inflammatory activities in both high and low concentration, due to addition of
herbal plants. A regeneration of the mucosal layer was observed in aspirin induced gastric ulcer at
higher concentration of Neutraceutical sap. Hence, the Cyto-protective action by herbal squash has
been considered to be due to the Antioxidant and Anti-inflammatory activity mechanism which is
responsible for anti-ulcer activity.
KEYWORDS: Neutraceutical, Medicinal plants, Anti-oxidant, Anti-inflammatory and Antiulcer
Bioactive Constituents, Microstructural and Nutritional Quality
Characterization of Peanut Flat Bread
Akshata R Salve1, Arya, S.S.1,2* 1Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh
Marg, Matunga, Mumbai- 400 019, India 2Department of Biotechnology, Engineering School of Lorena, University of São Paulo, CEP
12602-810, Brazil
Flat breads are popular staple food consumed in India prepared from whole wheat. This research is
an integration of peanut (Arachis hypogaea) flour (10-40%) in wheat flour to enhance bioactive
constituents, textural and nutritional properties of the resultant flat bread. Stickiness and
spreadability of dough was slightly increased (35.55 –52.90g and 100.18-120.55% respectively)
whereas, the L* value, tear force and extensibility of flat breads decreased with increasing levels of
peanut flour (PF) as compared to control wheat flat bread. Flat bread substituted with PF showed
significantly higher total phenolic content (TPC) and total flavonoid content (TFC), also exhibited
significantly higher antioxidant activities by scavenging DPPH and ABTS free radicals than the
control. Textural and sensory assessment of flat bread, recommended substitution of 30% PF. Flat
bread prepared from this level of PF had superior protein (22.89%), ash (9.34%), fat (3.52%) and
minerals (copper, iron, Zinc, calcium, magnesium, manganese, potassium and phosphorus) content.
An enhanced in vitro protein digestibility (85.73%), higher dietary fiber content (8.60%) and lower
glycemic index (42.39) were recorded as compared to that of control flat bread. The microstructure
of flat bread containing 30% PF showed disrupted gluten matrix with protein aggregates whereas in
case of control flat bread’ aggregates of starch granules overlapping one another were observed. The
X-ray diffraction spectras showed V- type polymorphism with one diffraction peak at 2θ = 20.1°,
displaying a lower degree of crystallinity.
KEYWORDS: flat bread; peanut flour; protein; microstructure; phenolics; flavonoids; bioactive.
Fermentation of Jhol, a Traditional Alcoholic Rice Beverage of Himachal
Pradesh with Suitable microbial Inoculum and Rice Varieties
Senthilkumar.R*, Anupama Sandal** Amutha.S***
*Ph.D Scholar, Department of Food Science and Nutrition, Community Science College &
Research Institute Madurai-625104
**Associate Professor, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176062 (H.P)
***Dean, Community Science College & Research Institute Madurai-625104
Jhol is a traditional alcoholic beverage which is prepared from rice and consumed by people in
Himachal Pradesh since centuries, and these form a part of socio-cultural life of the hill people.
Rice beer (Jhol) samples and traditional inoculum (Phab) were collected from three different
locations and diverse micro flora encountered in the samples was isolated. The rice variety Zhini
was used to prepare Jhol using different fungal and bacterial inocula namely I-1 (Phab), I-2
(combination of Phab and Saccharomyces cerevisiae (SL III yeast strain)), I-3 (Phab and isolated
yeast, I-4 (Saccharomyces cerevisiae (SL III yeast strain)), I-5(isolated yeast), I-6 (isolated lactic
acid bacteria), I-7 (combination of isolated yeast and lactic acid bacteria). The different fungal and
bacterial inocula have shown significant (p< 0.05) effect on the ethanol content of the rice beer
(Jhol). The inoculum I-2 was found most suitable for getting a good quality beer, in terms of
ethanol content (6.10 per cent) and beer recovery (3450 ml/kg of rice). However, inoculum I-1
was rated highest in terms of organoleptic scores (5.56). These two inocula were used further to
prepare Jhol from the selected rice varieties i.e. Zhini, Norin 18 and RP 2421 and were evaluated
for their acceptability. Norin 18 variety and inoculum I-2 were found most suitable for getting a
good quality beer, in terms of ethanol content (6.64 per cent) and beer recovery (3616 ml/ kg of
rice).
KEYWORDS: Jhol, rice beverage, Phab, fermentation.
Development of instant soup mix from Muntingia calabura fruit
Sai Gayathri. H, Vuppala Harshini and Dr.A.Padmaja*
Department of Food and Nutritional Sciences,
Sri Sathya Sai Institute of Higher Learning,Anantapur Campus
Email: [email protected]
Muntingia calabura (Panama berry), one of the tropical fruits, is known for its nutritional, anti-
microbial and anti-inflammatory properties, but lacks commercial value. The main objective of
the study was to formulate, standardize and analyse instant soup mix by using Panama berry.
Instant soup mixes are one of the most convenient and preferred ready to drink (RTD) product.
Commercial soups are proven to be dense in nutrients and hence an attempt was done to develop
nutrient rich instant soup mix by using fruit as one of the major ingredient. Soup mixes were
developed in 3 different combinations (1) CSP-Control soup powder had sweet corn and green pea,
(2) MCSP-M.C soup powder is made entirely by using dried Muntingia calabura (M.C) fruit pulp
powder and (3) PMCS- Pea and M.C soup powder. Nutritional characterization, sensory analysis,
anti-nutrient analysis, phytochemical and microbial analysis were carried out by using standard
procedures. Solar dryer (SDM 25) was used to dehydrate the ingredients of present study. Soup
powders were also checked for their physical characteristics like bulk density, rehydration capacity
etc, to compare with commercial products. Soups are convenient foods which are widely known
for their nutritive value. Commercial instant soup mixes are based on cereals and pulses. This
combination was developed to see the acceptability of MC with peas. When subjected o sensory
evaluation, the soup mix PMCS was more acceptable by panel members and rehydration ratio was
good in this than 100% M.C. powder. Fiber content of PMCS was also higher than MCSP. Water
activity of soups increased with time, which could be due to their increase in moisture content due
to changes in relative humidity in the atmosphere. Results of the present study proved that
muntingia calbura fruit can be processed into instant soup mix in combination with pea. PMCS
also showed good storage stability during the entire duration of analysis.
African yam bean Flour: Product quality, Biofunctional Activities and
Immunochemical Validation of Gluten Free Biscuits
Shodehinde Sidiqat Adamsona,b, Dasappa Indranib and *Pichan Prabhasankarb a,bDepartment of Biochemistry, Adekunle Ajasin University, P.M.B. 001. Akungba Akoko. Ondo
State. Nigeria. bFlour Milling, Baking and Confectionery Technology Department, CSIR-Central Food
Technological Research Institute, Mysore 570 020, India
*Email: [email protected]
The aim of the present study was to utilize 100% African yam bean flour (AYBF) for the
production of Gluten Free (GF) products. Wheat flour was used as control, AYBF (100%) and
additives such as glyceryl mono stearate (GMS) and sodium stearoyl-2-lactylate (SSL)were also
used for the preparation of biscuits in the studies. Evaluation of product quality (textural, sensory
and chemical characteristics), bio functional activities and immunochemical validation of the
gluten free biscuits were determined. AYBF (100%) was experimented for the development of
gluten free biscuits in comparison to control (CTR) biscuit. Effect of inclusion of additives like
glyceryl mono stearate (GMS) and sodium stearoyl-2-lactylate (SSL) was also experimented. The
results showed that AYBF (100%) biscuit had an average acceptable score. With respect to
AYBF+GMS and AYBF+SSL biscuits, their scores significantly compared to control biscuit. The
texture profile analysis showed that AYBF (100%) had highest stiffness (93638.03 N/m). Stiffness
was reduced in AYBF+GMS and AYBF+SSL biscuits to 53789.94 N/m and 83885.13 N/m
respectively in comparison to control (66713.14 N/m). The product quality displayed
AYBF+GMS to have the highest moisture (4.43%), protein (21.64), fat (14.35%) and ash (2.47%)
contents and functional properties in comparison to control and other samples. Contrary to the
functional properties, the biofunctional activities of the biscuits evaluated revealed AYBF+SSL to
have the highest total phenol content and DPPH radical scavenging ability. The SDS-PAGE
protein profile pattern was more distinct in AYBF, AYBF+GMS and AYBF+SSL biscuits in
comparison to control biscuit. The gluten analysis was also evaluated using ELISA method and
the results confirm that the amount of gluten present in the gluten free biscuits was within the
permissible limits. Thus, it can be concluded that African yam bean flour can be utilized 100% to
produce gluten free biscuits.
Formulation of protein enriched functional fruit beverage to conquer the
PEM of children
Jothilakshmi .K*, Abinaya.C and Swathi.T 1*Assistant Professor, 2&3 FND under graduate students
1&2Department of Food Science and Nutrition, Community Science College and Research
Institute, Tamil Nadu Agricultural University, Madurai – 625104, Tamil Nadu, India,
Email: *[email protected]
According to World Health Organization, protein energy malnutrition (PEM) refers to “an imbalance
between the supply of protein and energy and the body’s demand for them to ensure optimal growth
and function”. Under nutrition makes the child susceptible to infection and complements its effect
in contributing to child mortality. This accounts for 22% of the burden of disease in India and
adversely affects the economic growth of the country. So, protein enrichment is required to recover
the affected children. To reduce the PEM in children and under nutrition in elder people, the food
needs to be enriched with proteins. So suitable food vehicle need to deliver the protein into the body.
Fruits are commercially important and nutritionally indispensable food commodity. Man has kept
these commodities in his diet to provide variety, taste, interest, aesthetic appeal and to meet certain
mineral and vitamins requirements. Health professionals continue to stress that eating more servings
of fruits and vegetables is extremely important for good health. Papaya (Carica papaya linn) is well
known for its exceptional nutritional and medicinal properties throughout the world. Hence, this
study was conducted with an aim to standardize the papaya RTS with protein enrichment. When
papaya RTS incorporated with protein it helps to promote muscle growth, may lower blood pressure,
reduce inflammation, beneficial for inflammatory bowel disease, enhance the body's antioxidant
defenses, highly satiating (filling), which may help reduce hunger. Various proportions of milk
protein isolate (MPI), soy protein isolates (SPI) were added to the papaya pulp to fortify papaya RTS.
The ready to serve (RTS) beverage prepared by addition of milk protein at 5% followed by soya
protein at 10% showed maximum overall acceptability. There was an increase in TSS, acidity, while
a decrease was observed in pH, ascorbic acid and protein contents of beverages during storage. At
the end of the storage period 5% milk protein enriched RTS had the high protein content of 3.42
gram per 100ml and the soy protein enriched RTS had the protein content of 8.63 gram compared
with control 0.07 gram per 100ml. However, microbial spoilage was not detected in beverages during
storage. The milk protein enriched RTS scored relatively lesser with respect to control in
organoleptic evaluation. The cost of 200ml protein enriched RTS also noted with Rs.16.00.
Effect of Caralluma on Physical Discomforts of Obese Post-Menopausal
Women
*Dr.V.Anitha and **Dr. Patricia Trueman
* Assistant Professor, Department of Home science,
Anna Adarsh College for women, Anna nagar, Chennai -40
** ** Professor and Head, Department of Nutrition and Dietetics,
M.V. Hospital for Diabetes Prof M. Viswanathan Diabetes Research Centre (WHO
Collaborating Centre for Research, Education and Training in Diabetes), Chennai, India
The increased incidence and associated health risks has turned obesity into a serious health problem.
Dysregulation of various hypothalamic mechanisms controlling energy intake have also been
implicated in its development and progression. Recent advances made in the understanding of the
body’s weight regulating mechanisms has helped to define novel sites for targeting and intervention,
to result in reduced intake and enhanced expenditure. In this basis, indigenously prepared capsule
containing Caralluma fimbriata (a cactus) extract was chosen. Caralluma fimbriata is known to have
the ability to control appetite, induce fat oxidation and prevent lipogenesis, which prevent fat
accumulation and thus inhibit weight gain. Hence, the present study was planned to determine the
effect of Caralluma on physical discomforts of obese post-menopausal women subjects. The design
adapted for the study was pre-test-post-test experimental design. The sample size consisted of
hundred obese women, among them, fifty obese women subjects were randomly assigned to
experimental (Caralluma) group and another fifty subjects were randomly assigned to control group.
Experimental groupwere given Caralluma supplement, 2 capsules (for one subject) of
500mg[Caralluma fimbriata extract (CFE)] each per day, obtained from 5kg of fresh Caralluma
fimbriata(cactus), one capsule, 30 minutes before breakfast and another 30 minutes before lunch.
Control group were not given any supplement. The experimental study was carried out for a period
of 90 days. The effect of the supplement on physical discomforts of obese women subjects was
recorded (before and after supplementation period) and the data obtained (using interview schedule)
was statistically analyzed. The subjects were able to conquer the physical discomforts like
exhaustion, breathlessness, fatigue, excessive sweating, joint pain, lethargic at work, flatulence,
constipation and indigestion among Caralluma group when compared to control, which was
statistically significant. Caralluma had proved to be an excellent physical health promoting
supplement.
Milk protein – Maize Composite Extrudates - Modelling of Moisture Sorption
Isotherms
Ponbhagavathi TRTM1, Ashish Kumar Singh2, Raju PN3
1 Ph.D Scholar, Department of Food Science and Nutrition, Community Science College&
Research Institute-TNAU, Madurai-625104 2 Principal Scientist, Department of Dairy Technology, ICAR-National Dairy Research Institute-
Karnal 3 Scientist, Department of Dairy Technology, ICAR-National Dairy Research Institute -Karnal
E-mail: [email protected]
Extruded snacks are precious materials in terms of transportation, storage, packaging and shelf life.
Moisture adsorption isotherms of milk protein- maize composite extrudates were determined at 15,
25 and 37 °C for predicting the possible changes that takes place in the stability of food, to find
out the storing method and selection of packaging material. The moisture content of the extrudate
is 2.15 g/100 g dry solids. Equilibrium moisture content was evaluated for the extrudates. The
extruded sample isotherm data at 25 °C obtained using Salt Saturated Solution method, showed
slight difference in the range of aw 0.10–0.40; Once the aw is high enough (aw>0.4), water is able
to diffuse into the extruded matrix more rapidly because mass stability is easier to reach. The
extruded samples sorption isotherms have the characteristic S-shaped curve. Experimental data
were fitted to GAB model. GAB provides the value of monolayer moisture content of the material.
A nonlinear regression analysis method was used to evaluate the constants of the sorption
equations. The values of R2 confirmed that the water sorption of the extruded product is well
described using the GAB model.
Development of Ready to Drink Plant-based Beverage
R.Vijaya Vahini* & Dr. Nirmala Josephine**
*PhD Research scholar (Part time), Bharathidhasan Govt. College for Women, Puducherry
Head of the Department & Assistant Professor, SDNB Vaishnav College for Women
** Research Guide, Bharadhidhasan Govt. College for Women, Puducherry
Plant based beverages are suspensions of dissolved and disintegrated plant material in water,
resembling cow's milk in appearance and consistency. Plant-based or non-dairy milk alternative is
the fast-growing segment in newer food product development category of functional and specialty
beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and
prevalence of hypercholesterolemia, more preference to vegan diets or lack of affordability to
cow’s milk has influenced consumers towards choosing diary analogues. The present study was
intended to formulate four different variation of plant-based beverage which is rich in protein and
calcium and to analyze the physical property, nutritional composition and sensory evaluation using
9-point hedonic scale. Therefore plant based beverage was formulated with finger millet, whole
Bengal gram and almond in four different variations [PBB 1 ( 50:30:20), PBB 2 (30:50:20), PBB
3 (70:10:20), PBB 4 (30:10:60)] without adding any artificial flavor and preservatives after
standardization with different trails. Based on the results of the physical properties, nutrient
analysis and organoleptic evaluation of newly developed product, it can be concluded that the
formulated plant-based beverage had high acceptable sensory values and superior in nutritional
benefits than the similar products available in the market.
KEY WORDS – Finger Millets, Preservatives, Whole Bengal gram, Almond and Viscosity
Standardization of Packaging and Storage Conditions for Improving the Shelf
life of Milk Yam Dietary Supplement
Sonia, N. S.1*, Jessykutty, P. C.2and Suma Divakar3 1 Assistant Professor and 2FormerProfessor & Head, Department of Plantation Crops & Spices,
College of Agriculture, Vellayani, Thiruvananthapuram, Kerala 3 Professor & Head, Department of Community Science, College of Agriculture, Vellayani,
Thiruvananthapuram, Kerala, India – 695 522
Email ID: [email protected] [email protected] [email protected]
Milk yam or Palmudangi or Ksheervidari called as Ipomoea digitata L. (Family- Convolvulaceae)
is an underutilized medicinal plant commonly seen in moist tropical regions of India. In India,
mature tubers of milk yam is included in several Ayurvedic preparations claiming its anti-diabetic,
hypolipidemic, rejuvenative properties for curing several life style disorders.A study was
conducted in the Department of Plantation Crops and Spices, College of Agriculture, Vellayani
with the objective of developing an ecofriendly product for curing the life style disorders like
diabetes, high cholesterol and related disorders. Thus, milk yam tuber powder was added with
different adjuncts viz., ragi, ground nut and green gram in a definite proportion and a dietary
supplement was developed. It is free from anti-nutritional components and can be consumed as a
porridge. In the present study, milk yam tuber powder was evaluated for its shelf life by packaging
it in four different types of packaging materials - LDPE covers (125 micron), PP covers (100
micron), Aluminium foil covers (75 micron) and PET containers. These were stored under ambient
and refrigerated conditions for a period of six months and evaluated for its microbial and sensory
quality parameters. Fungi and bacteria population was within the standard acceptable limits, in
aluminium foil packaged MYDS stored under refrigeration up to three MAS (3.92x105 cfu g¯1 and
10.67x107 cfu g¯1 respectively). Highest mean rank value for OVQ of MYDS was also recorded
by the product packaged in aluminium foil covers (65.00) and stored under refrigerated storage
condition. Hence in the present study, milk yam dietary supplement can be packaged in aluminium
foil covers and stored under refrigeration could maintain its shelf life up to three months.
KEY WORDS: Milk yam, Palmudangi, nutraceutical, hypoglycemic
Identifying the Suitable Packaging Material for Storage of Drumstick Soup
Mixes
1K.Shunmugapriya, 2P.Vennila and 2S.Kanchana 1Ph.D Scholar, Department of Food Science and Nutrition, Community Science College and
Research Institute, Madurai 2Professor, Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore
2Professor and Head, Department of Human Development and family studies, Community
Science College and Research Institute, Madurai
Email: [email protected]
The two different kind of soup mixes (DSM1 and DSM2) prepared from drumstick powder were
packed individually in metallised polypropylene pouches (P1), polyethylene terephthalate
containers (P2) and polypropylene bags (P3). The packed samples were stored at room temperature
and their chemical and sensory characteristic were analyzed once in 30 days during the storage
period of 180 days. Based on the results, it was concluded that the moisture content were increased
significantly (p< 0.05) from 4.73 to 5.50% and 4.27 to 5.49% in DSM1 and DSM2 respectively.
The starch content of the DSM1 and DSM2 were 39.60 and 46.15 which had decreased to 38.06 to
44.30% at the end of storage. Total sugar content of all the soup mixes were decreased with
concomitant increase in reducing sugar content. At the end of the storage, protein content of soup
mixes decreased significantly (p< 0.05) from 18.51 and 17.29 to 17.18 and 15.80%. The β -
carotene content of all the samples significantly decreased to 86.32 and 81.96 µg from 96.59 and
95.23 µg respectively for DSM1 and DSM2. The amount of ascorbic acid content were retained in
all the samples packed in P1 were 98.60 to 98.69 % which is higher than P2 and P3. The fresh soup
mixes contained 77.83 and 75.42 mg of total antioxidant activity (DPPH) respectively in DSM1
and DSM2 which had decreased to 66.11 and 61.37 at the end of storage. Finally, it was concluded
that the soup mix packed in metallised polypropylene pouches were better at preserving nutrients
than polyethylene terephthalate containers and polypropylene bags and it can be stored at room
temperature for 180 days with minimum quality degradation. Organoleptic characteristics of soup
mixes were acceptable upto 180 days of storage.
Enhancing the Functional Characteristics by adopting Nano Liposome
Techniques in Foods
M.Balmurugan1*, Dr.R.Saravanakumar2, S.Thirukumar3 and S.Chandraprabha4
1&3Ph.D scholar, Department of Food Science and Nutrition
2Associate Professor (FSN), Department of Textile Science and Design, 4Assistant Professor, Department of Food Science and Nutrition,
1,2&3Community Science College & Research Institute, TNAU, Madurai - 625104 4Palar Agricultural College, TNAU, Vellore - 635805
Email: *[email protected]
Encapsulation is a unique way to package materials in the form of micro and nano particles and is
defined as a process to entrap one substance within another. In the food industry, encapsulation
has involved the incorporation of ingredients such as polyphenols, volatile additives, colours,
enzymes and bacteria in small capsules to stabilize protect and preserve them against processing,
nutritional and health losses. Protection of micronutrients and sensitive nutraceutical compounds
from degradation and loss of activity has been extensively presented within the context of liposome
techniques. Lipid-based encapsulation systems are currently considered an excellent choice for
encapsulating bioactive molecules for food applications, in particular for controlling the release of
hydrophobic molecules. The building blocks of liposomes are phospholipids, which normally
aggregate in bilayers, double-chained lipids with large head groups from the natural and synthetic
sources such as phosphatidylcholine, phosphatidylserine and phosphatidic acid. Based on vesicle
size and lamellarity, liposomes can be classified as small unilamellar vesicles, large unilamellar
vesicles, multilamellar vesicles, and multivesicular vesicles. The liposomes have the size ranged
from a few hundred targeting of the encapsulated material to a greater extent and the possibility of
being produced on industrial scales using natural ingredients.
Formulation and Evaluation of Black Rice Milk Incorporated Paneer
Aysha Thaseen J A (1), Subasshini V (2) 1 M.Sc. Scholar, Department of Home Science- Food Science, Nutrition and Dietetics,
2Assistant Professor and Head In-charge, Department of Home Science- Clinical Nutrition and
Dietetics, S.D.N.B Vaishnav College for Women, Chrompet, India
Black rice is one of the varieties of Oryza sativa L., in which the pericarp of the rice kernel is black
due to the presence of anthocyanin, a potent pigmented antioxidant. Phenolic compounds present
in black rice such as vanillic, ferullic, protocatechuic acids, etc., promotes several health benefits,
including, anti-inflammatory, anti-carcinogenic, anti-allergenic, antioxidant, anti-atherosclerosis
and hypo-glycaemic activities. The present study was conducted to standardize and analyse the
nutritive value and organoleptic characteristics of black ricemilk paneer. The black rice milk was
optimized with standard cow’s milk in various proportions, with the help of coagulants. Based on
the sensory attributes such as colour, flavour, texture, appearance and taste, the best blend was
selected for further studies. The organoleptic characteristics of the black rice paneer were
evaluated with semi-trained panel of judges using 9-point Hedonic scale. The nutrients were
calculated with the Nutritive value of Indian Foods. The mean score and standard deviation for the
organoleptic characteristics, such as colour, flavour, texture, appearance and taste were 7.9±0.58,
7.7±0.64, 7.9±0.67, 7.98±0.74, 8.03±0.82, respectively. The nutritive value of black rice paneer
was 111.34 kcals of calories, 5.03g of protein, 1.51g of fat, 20.73g of carbohydrate, 2g of fibre,
and 3mg iron. The present study concludes that black rice paneer has better nutritional value than
regular paneer, since black rice has various beneficial properties such as antioxidants, iron, fibre,
vitamin B-complexes, magnesium and phosphate.
KEYWORDS: Black rice, paneer, Standardization, organoleptic characteristics, Nutritional value.
Utilization of De-Oiled Coconut Meal for Product Development
Aruna T1 and Asha Arya2
PhD Scholar, Department of Food Science and Nutrition, community Science College and
Research Institute, Madurai - 6251034
Professor (CAS), Department of Foods and Nutrition, College of Home Science, VNMKV,
Parbhani
Email: [email protected]
Deoiled coconut meal is locally available edible waste obtained after extraction of oil from dried
coconut and fresh coconut. As it is rich in micronutrients, it can be used for value addition. Hence,
the present investigation was carried out to standardize dry sesame chutney and roasted bengal
gram chutney by incorporating of deoiled coconut meal. The standardized products were evaluated
for nutritional and sensorial parameters. Dry sesame chutney and wet roasted bengal gram chutney
were prepared with incorporation of deoiled coconut meal at varying levels such as 60, 70, 80 and
90%. The overall acceptability score for Dry sesame chutney ranged from 4.0 to 4.8. The highest
score (4.8) was obtained by dry sesame chutney prepared with 70% incorporation of deoiled
coconut meal. Proximate and mineral composition were analysed for 70% incorporated value
added dry sesame chutney. It has moisture, protein, fat, fibre, total carbohydrate content at the
level of 11.35 ± 0.26 g, 19.22 ± 0.16 g, 20.43 ± 0.40 g, 6.20 ± 0.03 g, and 36.43 ± 0.54 g
respectively. It has high iron content of 39.42 ± 0.1mg/100g. Storage study reveals that, product
has sensory score above 3(which indicated good) even during 28 days of storage at refrigerated
temperature. As like dry sesame chutney, wet roasted bengal gram chutney has highest overall
acceptability of 4.9 at 70% incorporation of deoiled coconut meal. Wet roasted bengal gram
chutney has 64.88 ± 0.8 g moisture, 8.30 ± 0.16 g protein, 6.52 ± 0.11 g fat, 2.3 ± 0.02g fibre,
15.10 ± 0.10 g carbohydrates and 2.88 ± 0.17 g of total minerals. It has highest calcium content of
221.55 ± 0.4 mg/100g. During the four days of storage at refrigerated condition, the overall
acceptability was decreased significantly from 4.8 to 3.6.
Instant Puran Mix
Samarsih Shinde Patil
S.S.P.M College of Food Technology, Dhule
Maharashtra, India
A dehydrated puran powder with additional functional value of Nutmeg (Myristica fragrance) and
Cardamom (E cardamom) was developed, standardized and analysed for its acceptability by
sensory evaluation tests. The powder makes puran used in puran polis which is a high nutritional
value and it is traditional food item. Also, Cardamom and Nutmeg adds on to the medicinal
value of the product without interfering the actual taste of the dish. The instant powder was
packaged with an appropriately designed nutritional label and budgeting aspects were calculated.
The developed product had the shelf life of 90 days after packaging.
KEYWORDS: Nutmeg, Puran, Cardamom, Puran Poli, Instant powder.
Phytochemical profile of Red Kavuni Rice by Gas Chromatography-Mass
Spectrometry
1Vasantha T and 2Amutha S 1Ph.D Scholar, Department of Food Science and Nutrition, Community Science College and
Research Institute, Madurai 2Dean, Community Science College and Research Institute, Madurai
Email: [email protected]
Rice is the staple food of over half of the world’s population and 90% of Asians. Kavuni rice was
grown in different regions of Tamil Nadu. They are good source of many health promoting and
potentially protective compounds such as phytochemicals which includes phenolics, flavonoids,
and antioxidants. Present study was conducted to assess the qualitative analysis of phytochemicals
in ethanolic extract of red kavuni rice. The rice extract reveals the presence of many
phytochemicals such as alkaloids, glycosides, flavonoids, saponin, tannin, steroids, terpenes and
phytosterols. The results obtained shows that the presence of n- Hexadecanoic acid , 2-Methoxy-
4-vinylphenol, 2-Pentadecanone, 6,10,14-trimethyl, 1,2-Benzenedicarboxylic acid, bis(2-
methylpro, Hexadecanoic acid, methyl este, n-Hexadecanoic acid, Hexadecanoic acid, ethyl ester,
Tetradecanoic acid, octyl ester and l-(+)-Ascorbic acid 2,6-dihexadecanoate. These compounds
from red kavuni rice possess very important biological activities including Anti-oxidant, anti-
scorbutic, antiinflammatory, anti-nociceptive, antimutagenic, wound healing property,
hypocholesterolemic, hemolytic-5-α reductase inhibitor and cancer preventive.
Effect of physical modifications on physico-chemical and functional properties
of Talipot palm (Corypha umbraculifera) starch: A comparative study using
ultrasonication and γ-irradiation
Aaliya Ba, Kappat Valiyapeediyekkal Sunooja
aDepartment of Food Science and Technology, Pondicherry University, Puducherry, 605014
A study was conducted to compare the effect of physical modification by ultrasonication and γ-
irradiation on the physico-chemical, functional, morphological and pasting properties of starch
isolated from matured Talipot palm (Corypha umbraculifera). Talipot palm a tropical monocarpic
palm from the family of Aracaceae is a native palm of India, Sri Lanka and Malaysia. Starch, the
major component in Talipot flour (76%) was obtained from trunk of the palm. Native talipot starch
was subjected to ultrasonication for 15, 30 and 45 mins at 22 KHz and also exposed to γ-irradiation
of low doses, 0.5 kGy, 1 kGy, 2.5 kGy, 5 kGy, and 10 kGy at 2.5 kGy/h. The moisture and amylose
content increased with ultrasonication and decreased with γ-irradiation. The carboxylic acids
formed by the degradation of starch chains made an increment in carboxyl content with dosage in
irradiated starch. Ultrasonication created pores and γ-irradiation developed fissures and cracks on
the surface of irregularly shaped starch granules. X-ray diffraction pattern revealed that Talipot
starch is A-type and both the modifications did not change the crystalline pattern but decreased
peak intensity and relative crystallinity. Fourier transform infrared spectra showed reduction in
hydroxyl groups after ultrasonication and irradiation. Ultrasonication increased hunter L* value
and decreased a* and b* value and an opposite trend was observed in γ-irradiated starch due to
caramelization reaction. Solubility, light transmittance, water and oil absorption capacity of starch
increased in both ultrasonication and γ-irradiation. Swelling index and syneresis increased
significantly (p≤0.05) with increase in ultrasonication treatment time and reduced with γ-
irradiation dosage. Pasting viscosity decreased significantly (p≤0.05) with dosage after γ-
irradiation but no significant change was observed in sonicated starch. Talipot starch having higher
yield than other commercially exploited starch modified by physical methods show improved
characteristics which can have remarkable impact on food application as a functional ingredient.
KEYWORDS: Talipot starch, ultrasonication, γ-irradiation, morphological properties, pasting
properties
Standardization and Evaluation of Chitosan Based Composite Food
Packaging with Antimicrobial Property
Dr.T.Uma Maheswari
Assistant Professor (AGM), Dept. of Food Science and Nutrition, CSC&RI, Madurai
E-mail ID: [email protected]
Currently, there is an interest in films produced from natural resources due to the excellent
biodegradability, biocompatibility, edibility and their potential applications. Chitosan is
considered as an ideal biopolymer for the production of active edible films due to its non-toxicity,
biocompatibility, biodegradability, antimicrobial property and film-forming ability. But these
chitosan films have high permeabilities to water vapor, due to their hydrophilic nature. In order to
improve water barrier properties of chitosan films, hydrophobic compounds, such as lipids and
essential oils are incorporated. And also essential oils are known to possess good spectrum of
antimicrobial activity. With this view, this study is planned to develop antimicrobial biodegradable
packaging material using chitosan and tea tree oil. Chitosan films were prepared at three different
concentrations viz, 0.5, 1.0 and 1.5% among which 0.5% chitosan films were very thin and
unstable. When chitosan was incorporated with oil, the stability was good. Tea tree oil
incorporated film exhibited good antimicrobial activity. Film thickness and water vapour
permeability increases with the increased level of essential oil incorporation which shows that
incorporation of essential oil enhances the water barrier property. The addition of the essential oils
decreased the moisture content value significantly, which is attributed to an increase in
hydrophobicity of films. The swelling index and film solubility is decreased with incorporation of
tea tree oil. Among the films irrespective of chitosan concentration 0.3% tea tree oil incorporated
films showed better protection in terms of shelf life of the cut fruits and bread. In case of bread
stored under normal room temperature and tomato at refrigerated condition, the change in pH and
titratable acidity was more in control, followed by chitosan films and shelf life is more as the
concentration of essential oil is increased. The application of these essential oil blended wraps
maintained the visual appearance, and delayed ripening in fruits hence prolonging its storage life.
This study recommends that 1 and 1.5% chitosan incorporated with 0.3% essential oil was suitable
for quality preservation and may be useful for improving the quality and enhancing the shelf life
of foods.
KEYWORDS: Chitosan, Tea Tree Oil, Antimicrobial, Ecofriendly, Packaging
Formulation and standardization of pregame supplements
Ananthalakshmi A. * G.Vasanthamani **
*Associate Professor in Home Science, Queen Mary’s College, Chennai-600004
**Professor and Head (retired), Department of FSMD, Avinashilingam Institute for Home
Science and Higher Education for Women, Coimbatore-641043
Globally sports and athletics receive much attention today. The sports industry is growing by leaps
and bounds. India is making rapid strides in the field of sports. Indian athletes are endeavouring
their best to top in the national and international arena. Their performance is often obstructed by
lack of stamina and poor health due to nutritional deficiencies and disorders. Moreover, lack of
grass root level sports and training, poor stature, poor sub optimal diet, poor knowledge and
understanding about sports nutrition are the causes of poor performance. Physical fitness is one of
the richest possessions. It cannot be purchased and has to be earned through a daily routine of right
diet and physical exercise. Optimal physical fitness aids to look better, feel better and experience
good health, leading to high quality of life. It is an inseparable part of sports performance and
achievement. It brings success, helps to withstand stress and strain caused by sports and prevents
injuries. Physical fitness is associated with a person’s ability to work effectively, enjoy leisure
time, be healthy, resist hypokinetic diseases or conditions. Feeding of the athletes with nutritious
supplement prior to an event would enhance the strength, stamina and performance capabilities. A
food based approach would be a practical solution in addressing the poor performance and
nutritional anaemia which could provide immediate relief to our budding sports persons belonging
to low income category. Formulation and standardization of pregame supplements utilizing locally
available, low cost ingredients utilizing indigenous methods of preparations would pave path for
the enhancement of performance capabilities of athletes. Hence an attempt was made to formulate
and standardize pregame supplements.
Physicochemical and Sensory Characteristics of Low Glycemic Gluten-free
Bread by Response Surface Methodology
S. Thirukkumar1*, G. Hemalatha2, 1*Ph.D. Scholar, 2 Professor and Head,
1&2Department of Food Science and Nutrition, Community Science College and Research
Institute, Tamil Nadu Agricultural University, Madurai – 625104, Tamil Nadu, India,
Email: *[email protected]
Celiac disease is an autoimmune response to dietary wheat gluten. Gluten is the main structure
forming protein in bread and hence developing gluten free bread is a technological challenge. The
study aims at using barnyard millet and lentil flour to replace wheat with enhancing protein, fiber,
mineral content and bioactive components to developed bread in the response surface
methodology. The composite flour formulations for making bread were optimized using lentil
flour - 50 to 70g, barnyard millet flour - 0 to 30g and corn flour - 0 to 30g by response surface
methodology as D-optimal design. The bread was standardized by using composite flour, an
adequate amount of other ingredients with xanthan gum for optimizing the product for physical
characteristics and consumer acceptability. From the 14 combinations of gluten free bread,
optimized composite flour included lentil flour - 62.94g, barnyard millet flour - 24.34g and corn
flour - 12.72g had the highest desirability value of 0.517 with overall acceptability score 8.00/9.00.
The optimized gluten free bread formulation had a bread weight of 265.1 g, volume index of 17.29,
symmetry index of 0.664, uniformity index of 0.528, specific volume of 1.984cm3/g, bread density
of 0.523g/cm3, hardness of 0.467N, gumminess of 0.730, overall acceptability score of 7.07/9,
moisture content of 14.05%, protein of 14.99, fiber of 1.95 and fat of 6.14g per 100g of sample.
The invivo study of the glycemic index was accessed by selected human subjects for standardized
gluten free bread and its value for 54.58. In this developed gluten free bread from barnyard millet
and lentil flour are high protein with low glycemic index and natural functional compounds by the
objective of focusing the health concerns, especially for celiac disease and diabetic mellitus in
addressing to the affordable economic value to the pulses and its utilization in the bakery market.
Assessment of Nutritional and Functional Properties of Passion Fruit by-
products
N. Saiharini and A. Padmaja*
Dept. of Food & Nutritional Sciences,
Sri Sathya Sai Institute of Higher Learning, Anantapur
*Email ID: [email protected]
To assess the nutritional, antioxidant and bioactive properties of by – products of purple passion
fruit (seeds & peel) and characterize peel pectin. Passion (Passiflora edulis Sims) fruit, which is a
seasonal fruit, is a source of valuable components. Peel and seeds which are the major by-products
of passion fruit processing industries, are good sources of nutrients, fibre and phytochemicals.
Pectin was extracted from passion fruit peel and citrus peel. The influence of extracting medium
and isolating solvent was studied by using ethanol and acetone independently to know their
efficiency. Extracted pectin was compared with the citrus and commercial pectin. Seed and peel
powder were prepared by drying, which was further assessed for nutritional, antioxidant and
bioactive properties. Results showed that sodium hexametaphosphate extraction along with
ethanol gave the highest yield of pectin when compared with acetone. The pectin content ranged
between 15-20%. The extracted pectin quality was comparable with that of the commercial pectin.
Results showed that seeds were rich sources of protein, fiber and found to have a high amount of
fat indicating that seeds could be a new source for human consumption. It was found that seeds
were good sources of the minerals like calcium, iron and phosphorous. Methanolic extracts of
seed showed significant antioxidant activity and also exhibited efficient anti-diabetic activity and
hypolipidemic activity and can be used for therapeutic purposes such as treating diabetes and
obesity.
Phytochemical Composition and Antidiabetic properties of Dicoccum Hull
Dhanavath Srinu1 U.J.S. Prasada Rao2
1Ph.D. Scholar, College of Food and Dairy Technology-TANUVAS, Chennai - 600 052, India 2Department of Biochemistry (Chief Scientist-Retired), CSIR-Central Food Technological
Research Institute, Mysuru - 570 020, India
Dicoccum wheat is gaining popularity among the consumers due to its suggested health benefits.
One of the characteristic features of dicoccum wheat is that it has strong hulls that enclose the grain
and removed before they are milled into flour. With respect to the phytochemical content,
antioxidant and antidiabetic properties of dicoccum hull the reports are very few, especially on
Indian dicoccum wheats compared to that of aestivum wheat. In the present study, we report that
hull was rich in total polyphenols (348mg GAE/100g) and flavonoids (257mg CE/100g) and these
values were 2-fold and 1.4-fold higher than dicoccum whole wheat flour, respectively. The hull
extract exhibited potential antioxidant capacity and inhibited α-glucosidase activity. Thus, hull
extract may have the ability to reduce postprandial glucose levels. As the hull is a by-product, the
present investigation provides scope for research on the identification of phytochemicals and the
health benefits of the dicoccum hull.
Optimization of Millet Based Milk using Response Surface Methodology
V. Subasshini * Dr. S. Thilagavathi ** * Research scholar, ** Assistant professor Department of food science and nutrition, Periyar
University, Salem-636011,India.
Millets have more nutritional significance when compared to cereals because of its high dietary
fibre content. Plant based milk is an emerging technology followed by many vegans and also
helps in the formulation of many value added food products. This Non-dairy source helps in the
prevention of milk intolerances and many Non-communicable disorders like diabetes, obesity
and hyperlipidemia. Proso Millet (Panicum miliaceum L.) is a drought resistant millet. It is also
rich in Vitamins, minerals and dietary fibre. Prosomillet are nutritionally dense with essential
amino acids, phenolic compounds like antioxidants and beta-glucans. The main objective of the
study is to formulate a Millet based milk and optimize by response surface methodology.
Soaking time[hours,X1] and water for soaking[ml,X2] were framed as Independent variables
whereas the Milk Extracted[%,Y1], pH[Y2], viscosity[cst,Y3] and Total solid content[%,Y4]
were chosen as dependent variables under Central Composite design. Around 19 Experiments
variations were generated by design of experiments. The results revealed the optimized values
for soaking hours and water for soaking time with uppermost desirability index of 0.98 was
12hours and 350ml respectively, while the optimal values for responses are Milk Extracted-
441.898ml, pH-6.466, Viscosity-1.774cst and total solid content-12.1%.The experimental results
recommend the obtained values as standardized proportion for future studies.
KEYWORDS: Millet milk, Optimization, Central composite design, RSM
Standardisation of Functional Ingredients incorporated Barnyard Millet Vermicelli
S.Chandraprabha1 Dr. Sharon C. L2 1Assistant Professor, Department of Food Science and Nutrition, Palar Agricultural College,
2Assistant Professor, Department of Community Science, College of Horticulture, KAU
Barnyard millet considered as a functional food, which provides an additional physiological
benefit beyond their basic nutrition, coupled with highly digestible protein and slowly digestible
carbohydrate which aids beneficial effect on human health. Functional ingredients (fenugreek and
garden cress seed) incorporated to various food products to improve its sensory, nutritional and
health qualities. These ingredients help to prevent type II diabetes, heart disease, reduce total
cholesterol, and blood pressure. The present study aims to develop barnyard millet vermicelli and
uppuma incorporated with fenugreek seed and garden cress seed. Based on the results of
organoleptic evaluation, vermicelli prepared with 40 per cent barnyard millet, 58 per cent whole
wheat flour and 2 per cent germinated fenugreek seed / garden cress seed flour had a high mean
score. The overall acceptability of barnyard vermicelli incorporated with germinated fenugreek
and garden cress seed had a mean score of 9.07 and 9.34. Uppuma made with the prepared
vermicelli had a mean score 9.44 and 10.07 respectively. Among the selected vermicelli, the
highest in vitro availability of calcium (70.81 per cent), iron (64.08 per cent), magnesium (72.20
per cent) and zinc (56.94 per cent) was found in garden cress seed incorporated vermicelli whereas
potassium (63.65 per cent) and phosphorus (67.09 per cent) availability was found to be highest in
fenugreek based vermicelli throughout the storage period. The development of barnyard millet
vermicelli with functional ingredients will help to improve human health. Hence, there is immense
scope for the development of various designer foods from barnyard millet.
.
Gluten-Free Pizza Base using Multigrain Flour
Riya Kumar,a, b, Ashwath Kumar Kb, C Soumyab *Pichan Prabhasankarb
aBaba Farid Institute of Technology, Dehradun, India b Flour Milling, Baking and Confectionary Technology, CSIR-Central Food Technological
Research Institute, Mysore -570020, India
Gluten-free food products are in demand due to the gluten sensitive individuals around the globe.
Studies were carried out to develop multigrain gluten free blend (GFB) using Bengal gram flour,
black gram flour, soya flour at 1:1 ratio and fenugreek at 0.5% in the formulation. 100% wheat
flour pizza base is kept as control and replaced wheat flour with GFB 25, 50, 75 and 100% level
(gluten free) to study the rheological, physico-chemical, microstructural and pizza base making
characteristics. Use of increasing amount of GFB from 0 to 100% increased farinograph water
absorption, decreased dough stability, caused disruption in the protein matrix thereby decreasing
the spread ratio in the pizza base. Addition of combination of additives to 100% GFB brought
about significant improvement in the dough strength and overall quality of pizza base. The fat,
protein and dietary fiber contents of GF pizza base with additives was 2.3, 3.0 and 4.0 times higher
than the control. The pizza base developed is thus accepted to have a blend of protein and starch
from gluten free cereal and legume sources that can help the pizza base to develop into a product
structurally similar to wheat pizza base with enhanced nutritional quality.
Formulation of Bread from Rice Flour
Vijaya Bharathi .M , Koushikha. A, B. Kavin
Kongu Engineering College (Autonomous), Perundurai-638060
[email protected], [email protected]
Rice is the major food consumed by the south Indians. Rice have a larger quantity of starch content.
For getting a texture a smaller amount (around 30%-40%) of wheat flour is added. This project is
carried out by geletinization rice starch, wheat flour, yeast, egg, milk. Here egg and wheat are acts
as primary sources of protein. Gluten is the type of protein present in wheat and Maida. Which
helps to the dough raising. Glutelin and gliadin are the components of gluten. Xanthan gum is also
added. It also acts as binding agent. So here wheat acts the source of structure formation. And then
it was kept for proofing. After that the baking is done at the temperature of 180°C. This product
acts as a substitute for the maida bread. It is mostly welcomed by the people.
Standardization and Evaluation of Gluten-free Bamboo rice Biscuits
Vinitha M (1), Subasshini V(2)
, Geetha S(3)
1M.Sc Scholar, Department Of Home Science-Food Science, Nutrition and Dietetics 2 Assistant Professor and Head In-charge, Department of Home Science- Clinical Nutrition and
Dietetics. 3 Assistant Professor, Department of Home Science-Nutrition, Food Service Management and
Dietetics, S.D.N.B Vaishnav College for Women, Chrompet.
Celiac disease is a gluten sensitivity disorder of the small intestine in which the patient cannot
tolerate wheat protein-gluten. This study aims to formulate a gluten free biscuit with bamboo rice
and green gram dhal. The biscuits were standardised with different proportions and it was assessed
for sensory attributes. Gluten free biscuits were developed by the following ratios of flours with
other regular ingredients such as butter, powdered sugar and milk. The samples were coded as S1,
S2, S3, S4, S5 & S6 and biscuits was evaluated by 20 semi trained panel members using a 9-point
Hedonic scale. The blend of 50:20:20:10 (bamboo rice flour, Green gram dhal flour, Powdered
sugar, Butter) gave the highest acceptability with all sensory attributes. The mean score and
standard deviation for the organoleptic characteristics, such as colour, flavour, texture, appearance
and taste were 8.95±0.22, 8.75±0.44, 8.45±0.60, 8.7±0.47, 8.95±0.22. Hence bamboo rice flour
can be utilized for further studies to develop value added food products.
KEYWORDS: Bamboo rice, biscuit, Standardization, Organoleptic Characteristics.
Nutritious Baked Snack
Ram Vyavhare., Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (Maharashtra) India.
The aim of this study was to develop and determine the nutritional composition of nutritious baked
snack. High protein and high fibre nutritious snack is made from sweet potato and soya chunks.
This product is made from the pre-cooked mixture of soy chunks, sweet potato, potato, carrot,
peas, spices, seasonings, and preservatives, followed by making the desired shape. The snacks
were frozen at -8 to 2oC for 1hr, 3 h, 6 h to study texture pattern. Finally, it was baked at 120⁰C
for 40 min to get the nutritious snack. The baked snacks were calculated for nutritional composition
and determine the shelf life of the snacks. The calculated value of Nutritious snack was protein
(34g/100g of snack), fat (8g/100g of snack), fibre (8g/100g of snack). It also contained vitamins
(vit. A & vit. C) and minerals (iron & calcium). The shelf life studies showed that Aluminium foil
packaging exhibited higher shelf life (15 days) than LDPE (4 days) and BOPP (7 days). The snack
packed in aluminium foil did not show any rancidity and had no fungal growth. However, BOPP
showed less amount of fungal growth while LDPE had huge amount of fungal growth. Sensory
analysis showed that the product packed in aluminium foil had an overall acceptability by all age
groups as well as both north and south zone people.
Herbal Diabetic Tea with Multiple Functions
Santhosh Kumar K., Deepak K
III Food Technology,
Kongu Engineering College (Autonomous), Perundurai-638060
Email: [email protected], [email protected]
Diabetes a growing health issue in our society irrespective of age. There many affect home
remedies with low cost raw materials but we run behind tablets and insulin. Constipation is also
another common ailment. One of the solutions for these problems is a complete herbal tea which
can help to reduce blood sugar level, prevent constipation and has antioxidant properties. Senna
flower (avaram poo)- 100gm, Plectranthusamboinicus (karupuravalli) – 50gm,
Ocimumtenuiflorum (tulsi)- 25 gm, pepper – 10gm, Fenugreek- 5gm, Zeera-10gm, Ribesuva-
crispa(Goose berry)- 15gm. All these ingredients are sun dried for one week, later they are grinded
into powdered form. One tea spoon of powder (one tea bag) is added to 150 ml of hot water and
add palm sugar based on requirement or taste. The tea powder is obtained and the sensory
evaluation was done at 7 hedronic scale. The product was rated 6 as an average. The taste was
good equally balanced. The tea can be taken in morning or night before going to bed. It was found
that adding two teaspoon the tea powder made it too strong. It’s better to add 1-1.5 teaspoon of
powder.
Nutritional and Sensory Analysis of Homemade Wheat Noodles Incorporated
with Acalypha Indica (Kuppaimeni leaves)
Roshini.D, Dr. Renu Agarwal
SDNB Vaishnav College for Women, Chrompet, Chennai
Acalypha indica commonly known as Kuppaimeni, has multiple medicinal properties such as anti-
oxidant, anti-diabetic, anti-fungal, anti-bacterial and therapeutic properties. In the present study,
the aim was to explore the possibility of adding Acalypha indica [kuppaimeni] in preparation of
home-made wheat noodles. Wheat flour, Acalypha indica puree, salt, oil was taken for this study.
Noodles were prepared according to the method described by Shere P.D. and Devkatte A.N (2018)
with some modifications in preparing noodles. The 20ml of pureed form of Acalypha indica was
added to 50g of wheat flour, then the noodles were prepared using noodle maker and the noodles
was dried for further use. The sensory evaluation was carried out for Acalypha indica incorporated
wheat noodles. The results showed that, there was no changes in flavour, taste, texture, colour and
also the cooking time of the noodles.
Studies on Jack seed flour Fortified Cookies
Jagruti Patil, Sankruti Deshmukh, Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
Study on preparation of jack seed flour fortified nutritive cookies and analysis of chemical
composition and sensory evaluation by hedonic scale of cookies. The cookies were prepared by
incorporation of jack seed flour in different proportion at 30,35,40%, respectively. Traditional
method was used for preparation of cookies. All the dry ingredients like sugar and SMP were
weighed and wheat flour, baking powder and jack seed powder were added to it. The mixture was
kneaded properly and rolled it properly. The dough was baked for 175∘C for 25 min. Finally,
cookies were cooled and packed. The proximate composition of seed flour recorded was 14.07%
moisture, 9.03% protein, 1.10 % fat, 2.25 % crude fiber, 3.01% total mineral matter and 70.26 %
carbohydrates. Chemical analysis of Jack seed cookies was carried out and the proximate
composition was found to be as follows: moisture 4.5%, ash 1.2%, fat 28%, carbohydrates 53%
and protein 6.9. From the result, it was concluded that good quality of jack seed flour cookie with
30%fortification can be prepared and these were acceptable by sensory evaluation.
Formulation of Fruit Bar from Wood Apple (Limoniaa cidissima)
Hari Kishore L, Sangeetha V, Sudha A
Department of Food Technology, Kongu Engineering College (Autonomous),
Perundurai-638060, Tamil Nadu, India.
Fruit bars have a far greater nutritional value than the fresh fruits because all nutrients are
concentrated and, therefore, would be a convenience food assortment to benefit from the health
benefits of fruits. Limonia acidissima is a seasonal fruit which contains high nutrients, and is not
familiar to most of the people; it is also used for medicinal purpose. The experiment was carried
out by varying wood apple pulp (60-80%), jaggery (20-30%) and spice mix (10-15%). The
formulated compositions were made to fruit bar consistency and dried using tray drier at 60⁰C. The
sensory analysis shows that the fruit bar from wood apple (Limonia acidissima) was highly
acceptable. Total Phenolic content and flavonoids were found to be 168mg/100g and 176mg/100g
respectively. The product does not contain any artificial preservatives. Further studies on texture
profile analysis have to be done.
KEY WORDS: Limonia acidissima, jaggery, fruit bar, tray drier, sensory analysis.
Coconut Milk Paneer
A.Dharanitharan,
B.Tech (Food Technology),
Kongu Engineering College, Perundurai.
The coconut is truly one of nature’s natural wonders. Coconut milk is immensely rich in
vitaminsand minerals.Paneer is a common food taken by all age group people.So making Paneer
with coconut milk will supply vitamins and minerals to all people. The objective of the study is to
develop paneer using coconut milk and evaluate itsquality characteristics and shelf life. The
present study was undertaken with different proportions ofcow’s milk and coconut milk. The
product was analyzed for colour,texture, taste, flavour and overall acceptability using a 5 point
Hedonic scale. Results showed that there was asignificant difference in the flavour, taste and
overall acceptability of the paneer made with coconut milk.
Effect of Dicoccum Wheat, Barley Flour and Soya Flour on Pizza making
quality and its Starch Digestibility
AP Bharatha,b,Ashwath Kumar Kb, C Soumyab and *PichanPrabhasankarb
a,b Department of Post Graduate Studies & Research in Food Science , St Aloysius college ,
Mangalore 575 003
Karnataka, India bFlour Milling, Baking and Confectionary Technology
CSIR-Central Food Technological Research Institute, Mysore -570020, India *Email address: [email protected]
To develop composite flour Pizza base and estimate its starch digestibility. Studies were carried
out on the composite flour pizza base by incorporating Dicoccum wheat (DW), barley flour and
soya flours in order to decrease the starch digestibility. The barley flour and soya flours are mixed
in the ratio of 1:1 (BFSF) and used to replace DW at 25, 50 and 75% level and compared with
100% DW (Control). The pizza dough was prepared and fermented for 30 mins followed by
sheeting, resting and baking. The quality characteristics (physical, textural, rheological and
chemical) and estimated glycemic index (EGI) of pizza base were determined. The incorporation
of BFSF to DW increased the farinograph water absorption capacity (58.1 to 64.2%), mixing
tolerance index (21 to 68FU); decreased the dough development time (4.3 to 2.8 min), and dough
stability (9 to 2.4 min) respectively. Physical quality of pizza base indicated that the thickness,
shear force, redness values decreased and increase in lightness and yellowness values with the
incorporation of BFSF. Sensory studies indicated that the crust colour of pizza base was becoming
lighter in colour, and there was no surface crack and hardness up to 50% level of BFSF. Based on
the physico-sensory studies incorporation of 50% BFSF was optimum without affecting any
sensory parameters. Nutritional studies indicated that the increase in protein content and the EGI
of the pizza base was decreased with the incorporation of BFSF (60 to 54). The studies conclude
that developed pizza has low EGI and may be included in the diet of Diabetic patients.
Gelatin free Marshmallows
G.S.Srinidhi, S.Ganeshan,
B.Tech (Food Technology),
Kongu Engineering College, Perundurai.
Marshmallows are a type of confectionery which is typically made from sugar, water
and gelatin whipped to a squishy consistency, molded into small cylindrical pieces, and coated
with corn starch. Gelatin is the protein that acts as a basic aerator in marshmallow. Gelatin was
substituted by aquafaba, which is plant-based product. Aquafaba is the viscous water in which
legume seeds such as a chickpea have been cooked. Due to its ability to mimic functional
properties of egg whites and gelatin in cooking, aquafaba can be used as a direct replacement for
gelatin in marshmallows. The low protein content of aquafaba makes it an excellent choice for
people with phenylketonuria. Acting as a vegan substitute, aquafaba offers opportunities for plant-
based eaters to enjoy the recipe. The plan is to extend this gelatin replacement on other gelatin
based products too.
Development of Spirulina based Chocolate
Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
Email ID: [email protected]
To optimize the level of Spirulina in milk-based chocolate. Chocolate is very popular food product
consumed worldwide. It can be used as a potential carrier of functional ingredients. Spirulina is a
good source of protein, vitamin and minerals. Milk chocolate was incorporated with different
concentrations of Spirulina. The acceptability of chocolate was checked using sensory analysis.
Rheological and thermal properties of the products were also measured to determine the flow
characteristics and melting properties of the chocolate. The data was compared against control
chocolate using statistical analysis. The protein, ash and antioxidant content of the chocolate after
incorporation of 6% Spirulina increased to 10.5, 2.35 & 14% from 6.65, 1.55 & 3.95%,
respectively. Mineral contents of the final product such as iron, calcium, magnesium, manganese,
phosphorus and copper as analyzed by ICP-OES were found to be 3.77, 139.65, 64.31, 0.48,
175.20 and 0.36 mg/100g respectively. Addition of the Spirulina powder changed the colour of
chocolate to greenish brown which leads to decrease in the L value from 36.19 to 32.90. It was
observed that the viscosity, yield stress and melting point of the product reduced after the
incorporation of spirulina powder. These results suggest that spirulina powder could be
incorporated into chocolate, conferring healthier characteristics, namely the nutritional and
functional properties (Antioxidant profile) of chocolate.
Fortification of Jamun Seed Powder in Jelly
Mirunalini.S
Kongu Engineering College
Perundurai, Erode-638060
Email ID: [email protected]
The Jamun (Syzygium cumini), commonly known as Malabar plum, or black plum, is an
evergreen tropical tree in the flowering plant family Myrtaceae. This stone fruit contains asiri oils,
jambosine, phenol, organic acid, triterpenoid, oleanolic acid, essential oils, flavonoids and ellagic
acid, anthocyanin, and tannin. High amount of polyphenol (203.76±9.84, 386.51±10.25) tannin
(94.52±9.19, 388.99±7.34) and anthocyanin (195.58±6.15, 18.47±1.99) present in both fruit and
seed. Minerals, presence of K, Ca and Na are also found to be present in significant amounts. Dried
and grinded local S.cumini were added to jelly formulations without altering the chemical
properties of jelly . The jelly fortified with jamun seed powder are found to have rich colour with
following health benefits. Jamun fruit contain tritepenoid which act as an inhibitor of cholesterol
in our body. Due to its antibacterial property, jamun fruit helps in preventing your digestion system
from infection, reducing the risk of having severe diarrhea or appendicitis. It also aids your body
to attain natural bowel movement that prevents constipation. Drinking jamun juice has been proven
effective to treat bleeding hemmorhoids. It can also treat a hardening vein that is prone to burst,
thus it made a good home remedy to treat piles. Though it has various health benefits it remains
unexploited.
Papain Enzyme
Dharshana K R, Poorani V
JCT College of Engineering and Technology
Pichanur. Coimbatore- 641105.
Email Id: [email protected], [email protected]
Papain is a plant proteolytic enzyme for the cysteine proteinase family cysteine protease enzyme
in which enormous progress has been made to understand its functions. Papain is found naturally
in papaya (Carica papaya L.) manufactured from the latex of raw papaya fruits. The enzyme is
able to break down organic molecules made of amino acids, known as polypeptides and thus plays
a crucial role in diverse biological processes in physiological and pathological states, drug designs,
industrial uses such as meat tenderizers and pharmaceutical preparations. The unique structure of
papain gives it the functionality that helps elucidate how proteolytic enzymes work and also makes
it valuable for a variety of purposes. In the present review, its biological importance, properties
and structural features that are important to an understanding of their biological function are
presented. Its potential for production and market opportunities are also discussed.
Value added Mint-based Candy from Jaggery through Texture Modification
G. Sairagul1, Dr. Sudhakar2 1III B.Tech Food Technology, 2Assistant professor, Kongu Engineering College.
Email ID: [email protected]
Jaggery which is popular in our country is widely used in variety of traditional products .it has
many advantages in health point of you, like relief from joint pain and increasing bone strength,
in preventing anemia and rich iron content. Further it is consumed by all age group due to its
pleasant sweet taste either alone or in combination with breakfast item .In view of this ,attempt
has been made to use two gelling agent namely gum Arabic and gelatin separately to modify the
texture of jaggery imitating candy .Jaggery along with required quantity of water was cooked with
the addition of gum Arabic to get a hard candy. Similarly, another trail was standardized with
addition of gelatin. Following parameters namely, cooking temperature, cooking time , dosage of
gum Arabic & gelatin were optimized .Sensory evaluation of candies confirmed the preference of
gelatin based candy ,in comparison to candy made with gum Arabic. To enhance the acceptability
of candy, suitable mint based flavors were tried.
Value addition of Jackfruit Seed Flour
P.Karvannan,
B.Tech (Food Technology),
Kongu Engineering College, Perundurai.
The aim of this project is to utilize the jackfruit seeds properly and to produce an alternative source
for a high cost modified starches. Jackfruit seeds are anticancer, anti-ageing, anti-hypertensive
agents and it has wide variety of functions.The physio-chemical properties of jackfruit seed starch
has been compared with that of modified starches and it has most properties in similiar way.
Therefore, it can be used as an alternative for modified starch. Its soft gel can be used in pie fillings,
canned soups and baby foods. The jackfruit seed flour is also used as a healthy diet which acts as
a great thickener and binding agent in various food systems. The jackfruit seed flour has great
water absorption ability along with a great ability to bind with oils and lipids.
Soya Bean and Watermelon Seed Ice cream
R .Thirumoorthy, G. Suresh Kanna
JCT College of Engineering and Technology
Pichanur , Coimbatore -641105
Soybean and watermelon seeds are rich source of protein as well as minerals mainly iron yet they
are not consumed by a large number of populations instead of their nutritional qualities. Guava is
a rich source of ascorbic acid. The objective of the present study was to prepare nutritionally
enhanced ice-creams by the incorporation of soy milk, watermelon seeds milk and guava pulp and
evaluation of their acceptability and nourishing potential. Total six different types of ice creams
were prepared from soymilk, watermelon seed’s milk as whole and their blends with or without
addition of guava pulp. At 9-point hedonic scale products were evaluated for their appearance,
flavor, mouth feel and overall acceptability in which most of the ice creams were liked moderately
to very much and one ice cream were most acceptable i.e. blended milk (50% soymilk and 50%
watermelon seed milk) ice-cream with guava pulp. The nutritional analysis of most acceptable ice
creams indicated that protein and fat value was found to be excellent and iron as well as vitamin
C content were also found in good amount in comparison to standard cow’s milk ice-cream. Thus,
these ice creams would be highly nutritious and acceptable by the population.
Fortification of Moringa Flower powder into Biscuits
M.Kaviya
III B.Tech Food Technology, Kongu Engineering College
Email ID: [email protected]
The product Moringa Biscuits is fortified with powdered Moringa flower with minimal amount of
ingredients without altering the original features .The Moringa flower contain rich in crude
fibre ,crude protein, moisture, carbohydrates, lipids, mineral, antioxidant ,fat, caroteniods, and it
is good for HIV/AIDS affected people ,cancer people ,lower blood sugar level ,low the cholesterol.
Biscuits were produced from Maida flour and different quantities of Moringa flower (2g, 4g, 6g,
8g and 10g) respectively. Biscuits from 100% wheat flour used as control. Maida Moringa biscuits
will have a positive impact of controlling the negative effects of the ingredients used in the
production of biscuits, because of its fibre content.
Formulation and Sensory Analysis of Papaya Flavoured Cotton Seed milk
M. Praveena1, Subaratinam.R2
1 M,Sc., Research Scholar, Department of Home Science-Food Science Nutrition and Dietetics,
S.D.N.B Vaishnav College for Women. 2 Assistant Professor, Department of Home Science-Food Science Nutrition and Dietetics,
S.D.N.B Vaishnav College for women.
Cottonseed is from the malvaceae family (mallow family). Cotton seed milk is an extract of cotton
seeds which contains lipid and protein. It helps to flush out bad cholesterol, helps in maintaining
blood pressure, regulating weight, helps in healing and prevent cancer, improves blood circulation
and digestion. Papaya (Carica papaya) is a climatic fruit cultivated in topical and sub-tropical zones.
It is rich in nutrients like vitamin-A, vitamin-C and vitamin-E, potassium, magnesium, folate, fiber,
calcium and iron. This is used to prevent and treat cancer, diabetes, wound healing, and cures
constipation, piles and chronic diarrhea.
Dal based kulfi
Eswarasethupathi M
Kongu Engineering College
Email ID: [email protected]
The objective of the project is to formulate value added product in the frozen non-dairy product
segment and to create kulfi of acceptable quality combined with nutritional benefits of dal. The
product formation process includes weighing of dal and grain it, mixing ingredients, molding etc.
The resulted final product contains the 12.5g of protein and .97mg vitamin. The kulfi rich in fibre
so it improves digestion and also boost energy.This kulfi is richer and creamier than typical dairy
dessert, while prolonging its frozen goodness.The constituents are uraddal,roasted gram and
chanadal.moreoverurad dal is one of the richest source of vitamin B and is also beneficial for
woman childrens.Chana dal is an outstanding source of manganese and dietry fibre and iron.This
kulfi is used to prevention of illness such as osteoporosis and even some dehydrating respiratory
problem.
KEYWORDS: Urad dal, Chana dal, roasted gram,dal kulfi (-18℃)
To Develop a Marketable Nutritious Pastry from the underutilized Crop Ragi
Priyanka Wadile, Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
To develop a marketable nutritious pastry from the underutilized crop Ragi. Dry ingredients,
condense milk, butter, cocoa powder, chocolate essence are weighed and mixed well with adding
baking powder and water for the preparation of cake batter. The batter is baked in oven set at
180oC for 25 minutes. After cooling the pastry is poured over with sugar syrup and decorated with
melt chocolate or whipped cream for serving or packing. The storage studies were conducted for
ragi pastry for a period of 8 days.The chemical parameters viz., Ash 20.54 g, Moisture1.10 g,
Fat11.1 g, Protein 9.5 g, carbohydrate 57.76 g and microbial contamination is in limits for a week.
The product is marketable among adult and aged population with no restriction for young
consumers.
Eggshell and Garlic Peel Wonders
Agna Thomas, Risvana
Food Technology, JCT College of Engineering and Technology, Coimbatore
Email Id: [email protected], [email protected]
Many women suffer from osteoporosis after certain age because they don’t get sufficient calcium
intake. The solution is providing calcium at low price and in a different way. The solution is,
eggshell is sterilized and powdered. Eggshell consists of calcium carbonate, along with small
amount of protein and other organic compounds. They are absorbed as effectively as pure calcium
carbonate. Eggshell along with vitamin D3 and magnesium significantly strengthens bones. Next,
garlic peel is purified dried and powdered. Garlic peel consist of phenyl propionic antioxidants
which protects the heart and helps to fight the aging process along with helping to boost immunity
and lower cholesterol. Garlic peel powder adds mild flavor and nutrients and relieves muscle
camps. These two powders are added as an ingredient to the bread making. Therefore, this product
can be healthy and available cheaply to the women by reducing the risk of osteoporosis and even
for heart protection.
Ragi Ladoo
Swapnali Jedgule. Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
To study the chemical composition of ragi and ragi Laddu, also standardize the formula for Ragi
Laddu, to assess the sensory evaluation of the final product. The principle materials used in the
preparation of Laddu were ragi flour, Jaggery, Dates, Ghee, and Cardamom. Ragi Laddu prepared
with different proportion of ragi:jaggery:dates in 2:2:1, 1:2:1 and 2:1:1 respectively. Preparation
method of laddu is traditional as Check pea Laddu. This nutritionally enriched and healthy because
ragi is the source of major and minor nutrients, also dates and jiggery are a source of energy. By
sensory evolution 9-point hedonic scale standardized the recipe for preparation of laddu was 2:1:1.
Finger millet also known as ragi in India is one of the most important cereal. Finger millets contain
5 – 8% protein, 65 – 70 % carbohydrates, 15 – 20 % dietary fiber and 2-3% minerals, of all the
cereals and millets finger millets have highest amount of calcium (344 mg/100 g of flour), and
potassium (408 mg/100 g of flour), low fat content. The modern tends for the development of new
food product as aspires for complementary foods in order to fulfill widening gap of food
availability and nutritional security. Ragi laddu was rich source of protein- 7.4 g, carbohydrates-
64.3 g, fat 25.8 g. The sensory evaluation shows better color, taste and mouth feel. Depends on
results of this product, it can be concluded that it is sweet and nutritious and can be considered for
malnutrition child.
Development of Protein Fortified Whey Candy
S. Ida Evangelin
Food Technology, Kongu Engineering College
Email ID: [email protected]
Milk and its products are basic ingredients in many confectioneries. Whey, highly nutritious dairy
product with important functional uses in certain candies, is the least expensive of the dairy
products commonly available for confectionery use. In the total composition of milk whey protein
constitutes 0.6%. It is a greenish-yellow clear liquid that separate out of milk after precipitation of
caseins at pH 4.6. Sugar and whey is added in the ratio of 1:1 for the formation of syrup. Heat to
300-310 degrees Farenheit or until a small amount of syrup dropped into cold water forms hard,
brittle threads. Heating the whey prone to protein denaturation but it does not affect the amino
acids and nutritional value. Whey also contained most of the sugar (lactose of milk). After attained
the desired consistency remove from heat and add citric acid to enhance the flavours.
KEYWORDS: Dairy product, confectionery, casein, protein Denaturation
Formulation and Organoleptic Evaluation of Non-dairy Kulfi
Chandralekha V (1),Subasshini V (2) Geetha S (3)
(1)M.Sc. Scholar, Department Of Home Science-Food Science, Nutrition and Dietetics,
(2)Assistant Professor, Department Of Home Science-Clinical Nutrition and Dietetics,
(3)Assistant Professor, Department Of Home Science-Nutrition, Food service Management and
Dietetics, S.D.N.B Vaishnav College for Women, Chrompet.
Non-dairy milk is fast growing alternative towards dairy sources in newer food development of
functional beverage and frozen desserts across the world. Around 4 billion people shifted towards
the plant-based milk since it has more nutritional significance. Plant based dairy product
sustainable production of food especially richest source of bioactive components like mineral,
vitamins, dietary fibres and antioxidant. In addition, non-dairy alternative is rich in protein and
omega 3 and omega 6 fatty acid, vitamins E and B12, folic acid. Cow’s milk protein allergy and
lactose intolerance can be prevented by Non-dairy milk. Hence this study was focused in the
development of Non-dairy Kulfi. The kulfi was standardized with different ratios of pearl millet
milk, soya milk and almond milk as a major ingredient with the addition of honey and cardamom
powder with the following ratios 75:0:25ml, 0:75:25ml, 50:50:0ml, 50:25:25ml respectively. The
kulfi was assessed for the organoleptic evaluation of sensory characteristics with 9 point hedonic
scale and the ratio 50:25:25ml of Non-dairy kulfi were resulting mean score and standard deviation
of colour, flavour, texture, appearance and taste were 7.9±0.9; 8.03±0.34; 7.7±0.56; 7.98±0.14;
7.74±0.47 respectively. Based on organoleptic evaluation, Non-dairy kulfi can be an alternative
for Cow's milk allergy. The kulfi will be evaluated for proximate and microbial analysis for further
study.
KEYWORDS: Milk alternative, kulfi, lactose intolerance, milk allergy, organoleptic evaluation.
Instant Tea
Nagulan.N, Rajesh.S.S
Department of Food Technology,
Kongu Engineering College (Autonomous),
Perundurai-638060, Erode, Tamil Nadu, India.
Email ID: [email protected]
Tea is one of the cheapest and pleasant aromatic beverages in the world. Next to water, the most
consumed drink is tea. It is a refreshing drink which is commonly prepared by pouring hot water
or boiling water to tea leaves. It is rich in antioxidants and one interesting fact is that tea stands
first place compared with the amount of antioxidants of fruits and vegetables. Instant tea is a
powder in which water can be added to reconstitute into a cup of tea. It was developed from the
advancement in processing technology. Foam mat drying is simple and cost-effective drying
technique as it provides improved product quality and high speed drying that can removes the
water from liquid and pureed materials. In this process, the liquid sample is converted into steady
foam by introducing foaming agents and stabilizing agents, proceeded by drying at low
temperature to create a thin porous mat which is fragmented to get a powder. It is applicable for
heat sensitive, viscous and sticky materials which are unsuitable to dry by using different methods
of drying. Physico-chemical parameters such as, Nutritional analysis (Total phenolic content and
antioxidant content) bulk density, solubility and hygroscopicity were determined for the product.
Sensory evaluation was carried out for the instant tea by using nine-point hedonic scale. 20
panelists were carried out by using nine-point hedonic scales for the optimized sample and the
overall acceptability of the instant tea tablet is 7. Project is under process.
Development of Ready to Serve Bitter Gourd (Momordica charantia) Beverage
Asvath Chandran R, Ashwin Raj N, Abhishek Gerard Jose, Saranya S and Anita S
Department of Food Technology, K. S. Rangasamy College of Technology,
Tiruchengode, Namakkal
Bitter gourd (Momordica charantia), a member of the cucurbitaceae family and a popular
vegetable among gourds is known as bitter melon, bitter gourd, balsam pear and karela. It has bitter
taste and is known to possess many medicinal properties including those for the cure of diabetes
caused by insulin deficiency or resistance. Carbonated Bitter gourd ready-to-serve (RTS) beverage
was prepared by optimizing the amount of fruit juice, sugar and citric acid and its storage quality
was studied for a period of 1 month. Osmotic dehydration technique was used for the debittering
process of bitter gourd. The formulated bitter gourd RTS had an average 26.00º Brix TSS, 0.065
% titratable acidity, 6.09 % reducing sugars and 10.08 % total sugars. The amounts of juice, sugar,
citric acid and water in the RTS were standardized based on its sensory acceptance from six trials.
It was observed that there was increase in titratable acidity and decrease in pH, ascorbic acid
during 1 month storage of RTS beverage at ambient (27±5 ºC) and refrigerated (5±1 ºC)
temperature. The score for overall acceptability of bitter gourd RTS decreased during ambient
storage. The RTS with stored at refrigerated temperature was found to be acceptable even after 1
month of storage.
KEYWORDS: Bitter gourd, RTS beverage, carbonation, debittering, shelf life, citric acid,
ascorbic acid, storage studies
Formulation and Development of Coconut Milk Curd
P.Jeevanantham,
B.Tech Food Technology, Kongu Engineering College,
Perundurai, Erode.
Coconut milk curd is a one kind of value-added products from coconut and which was highly
nutritious. It was developed using the ingredients such as coconut milk, guar gum, skim milk
powder (SMP) and mixed microbial culture (lactobacillus bulgaricus and lactobacillus
acidophilus). Objective of our study is to develop coconut milk curd and optimize the process
variables such as concentration of skim milk powder (%), microbial culture (%) and Incubation
Period (hr) using Box Behnken Design under Response Surface Methodology (RSM) and also
analyse the sensory of optimized product.
Tea Masala by using Herbs
Sanskruti Deshmukh, Prajakta Nagar, Rahul Wagh. Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
To formulate tea masala recipe with different proportion of spices also improve the medicinal
value of product by using herbs, like basil also take sensory evaluation by hedonic scale and to
determine the chemical composition of tea masala. The preparation of tea masale with different
ingredients was studied. Major ingredients were dry ginger, cinnamom, blackpepper and
cardamom. Minor ingredients were clove, nutmeg, turmeric and basil. Different proportions of
major ingredients were taken for formulation of tea masala. The fina ratio of dry ginger:cinnamon:
blackpapper:cardammon is 40:15:15:10, respectively. Tea masale was prepared by traditional
method in which all spices were roasted and fine grind it. Sensory evaluation by using 9-point
hedonic scale was also carried out. Tea masala was made with a wide range of spices. It was served
hot or cold as remedy for mild ailments. The spicy-sweet drink prepared with hot water did not
contain any tea leaves and was caffeine free. Tea masala is not having large amount nutritional
value, but it has medicinal properties to relieve nausea, help in weight loss, strengthen immunity,
relieve stress and prevents cold. Tea masala had 8% protein, 5% fat, 4% carbohydrates and 20%
dietary fiber. Masala tea relax muscle and calm nerves for a happy mood/ highly refreshing.
Sensory evaluation revealed better taste, color, mouths feel and overall acceptability by using 9-
point hedonic scale.
Development of Palmyra Sprout (Borassus flabellifer) flour incorporated
Cookies
Kannan.P
B.Tech(Food Technology),
Kongu Engineering College,Perundurai
The palmyra sprout (borassus flabellifer) is one of less known tropical tuber. It is found to be good
source of carbohydrates, lipid, fiber, moisture content and its micronutrient composition shows it
to be a valuable source of calcium, magnesium and iron. It also used to lower blood sugar levels
and helps to cure diabetes. The aim of this present study is to develop raw and boiled palmyra
sprout flour incorporated in products like cookies. Palmyra sprout flour is prepared by continuous
drying and milling technique. Instead of wheat flour, palmyra sprout flour is used for preparation
of cookies. For the stability and taste of the cookie, some of the ingredients such as sugar is added
in little higher amount. Palmyra sprout cookies are analyzed for composition and it seems to have
higher quantity of carbohydrates and rich in fibre content than cookies made from wheat flour.
The cookies made from palmyra sprout flour (both raw and boiled) were subjected to sensory
evaluation for the overall acceptability of the product.
Gluten Free Muffins
Ajitsinh Kale., Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
To develop protein rich, gluten free, legume (vigna unguiculata) based muffin and to expand the
knowledge on functionality of legume protein and dietary fiber. Sugar and butter were creamed.
Then beaten eggs, essence, dry fruits were added. The flour was added in various proportions with
rice and sorghum. Baking powder act as raising agent. Milk is added until to get consistent batter.
Batter is transformed to the greased mould and baked at 180˚c for 15 -20minutes. The cowpea
muffins were evaluated for proximate and sensory analysis. Physiochemical attributes resulted in
carbohydrates (45.6g), proteins (30.1g), dietary fibre (6.48g), ash (3g), and iron (2.35g) in 120g
muffin. Sensory analysis was carried out in 7 hedonic scales and had overall acceptability
(7.03±1.83), taste (7.22±3.45). The beady flavor was masked by orange, Badam, vanilla essence
and suppressed by various compositions of rice and sorghum. (65%:35%) have mimic the control
muffin. Shelf life is 5-6 days. Microbial load was evaluated by plate count method (18.0×10^-5
CFU/ml to 3.0×10^-7 CFU/ml). These muffins were able to meet the need of gluten free baked
product with enriched nutraceutical values without sacrificing consumer’s acceptability.
KEYWORDS: cowpea, low cost, high protein, low GI, health benefits.
Veld Grape (Cissus quadrangularis) Incorporated Candy
Kavinkumar S
Department of Food Technology
Kongu Engineering College (Autonomous)
Perundurai, Erode – 638060
Email ID: [email protected]
Cissus quadrangularis (veld grape) has been used as a medicinal herb for many years. In Ayurveda
it has been mentioned as a tonic and analgesic. It also prescribes its uses to treat obesity,
osteoporosis, asthma and in healing broken bones. An attempt has been made for the preparation
of a value-added product in bakery segment. To prepare candy combined with nutritional benefits
of Cissus quadrangularis (veld grape). C. quadrangularis has been found to
contain carotenoids, triterpenoids and ascorbic acid. Cissus quadrangularis stem kept in hot air
dryer at 105°c for 6-8hr. The dried stem was grind and then blended with sugar, corn syrup, water
for the preparation of candy. Veld grape powder is rich in fibre content. It would be universally
accepted by all and it would reach the people easily due to its high nutritional values.
KEYWORD: Cissus quadrangularis, Cissus quadrangularis powder, Ayurveda, medicinal herb.
Present study was aimed to Fortify Rice with Iron and Folic acid and Study
Quality of Rice.
Aarti Patekar, Rutuja Bagul and Akshay Dhoot
S.S.P.M College of Food Technology Dhule, Maharashtra.
Present study was aimed to fortify rice with iron and folic acid and study quality characteristics of
fortified rice. Fortification of rice by imbibing micronutrients into the grain was attempted in Sona
Masuri variety. Micronutrients viz Iron and Folic acid were added to rice. Two concentrations of
iron and folic acid and one combination of iron and folic acid fortified rice were
formulated. Results revealed that iron content increased 3 to 6 folds in the fortified samples as
compared to control rice. Iron content in cooked rice (limited water cooking) also showed almost
full retention of iron upon cooking. Folic acid was estimated using HPLC in both the raw and
cooked folic acid fortified rice samples. An increase of 5.20-7.84 folds Folic acid in the raw rice
samples was observed as compared to control. Retention of folic acid upon cooking was between
60.30% -89.20%. The sensory profilogram generated using the mean scores recorded in QDA scale,
indicated that the samples did not differ much from each other based on their sensory perception.
Preparation of Guava Jelly Bar
S.Mahalakshmi
Department of Food Technology, Kongu Engineering College,
Email:aishu7373gmail.com
Perundurai-638060, Erode district
Guava fruit is rich in pectin content (1-2.2%). Good quality jelly bar can be prepared from it. This
is idea making peoples especially children can relish it as the sticky nature is minimized. White
fleshed guava are rich in Vitamin C. Citric acid is used as preservative to increase storage life of
guava jelly bar and also using of jiggery in this jelly bar useful for diabetics patients from the
increase of sugar level in blood
KEYWORD: Guava, Jelly Bar, Pectin content.
Let’s interact with Food Packets
Venkatalakshmi D, Narmadha R
B.Tech, Food Technology, Alagappa College of Technology
Anna University, Chennai.
Packaging plays an important role in foods. Packaging provides protection, tampering resistance,
containment and special physical, chemical and biological needs. It also provides nutritional
information about the food product. The safety of food product is one of the main objective of the
food law. We eat the food which is inside package and throw the pack as waste. Apart from just
carrying the product, if food packets tell you that food is spoiled by means of verbal messages,
sounds or by change in colour it will eliminate the dangers caused by spoiled food. Thus,
modernized packaging technology has given to us intelligent or smart packages which indicate
you a change in temperature or variations in gas composition . It makes us to find even the fruit
inside package is ripen or not without opening it. Another interesting innovation is active
packaging which can interact with food and also control the changes in environment surrounding
the foods. AP aims at extending the shelf life of foods or improving safety parameters while
maintaining the quality of the food product. IP systems monitor the condition of the packed food
and provide information about the history of food handling and storage to enhance the product
quality . They are cost effective, convenient and integrated systems to provide innovative
packaging. This is mainly used for packing of fruits like strawberries , meat and fish products.
Meat and fish products require storage at low temperature which can be monitored by this type of
packaging and any decrease or increase in temperature will be indicated by the temperature
indicators. Microbial growth can be prevented by the use of antimicrobial agents in the pack.
Intelligent packaging of seafoods like fish is most important as it is more perishable for microbial
growth.
Biopolymer – An alternative source of Packaging Material in Food Industry
A. Jayasree, M. K. Arya, M. D. BalaKumaran*,
Department of Biotechnology, D. G. Vaishnav College, Chennai - 600 106, Chennai,
E-mail: [email protected]
For the last few decades, plastics are widely used for manufacturing of packaging materials
because of their performance and ease in production. Due to remarkable growth in food and non
food processing industries there is a great demand for petroleum-based packaging materials for
food and packaging applications. However the increased use of petroleum based plastics has
created very serious ecological problems to the environment because of their high resistance for
biodegradation. The environmental impact caused by excessive quantity of non-degradable waste
materials is necessitating research and efforts to develop new alternate materials that can be
manufactured with the utilization of environmentally friendly raw materials. There is a dire need
of replacement for the petroleum-based plastic with bio based polymers because producing
conventional plastics consumes 65% more energy, unsustainable and emits 30–80% higher green-
house gases than bioplastics. Biodegradable polymers are produced from renewable sources, are
complete biodegradable and mimic the properties of conventional polymers like polyethylene (PE),
polypropylene (PP), poly-ethylene terephthalate (PET), etc. Thus, application of biopolymers in
the form of packaging materials are key innovations that can help in reducing the environmental
impact of plastic production and can have high value eneration potential from the agriculture feed
stocks.
KEYWORDS: Bioplastics, Food industries, Food packaging
Edible Cup from Jackfruit Peel
I. Beulah Christy, G.Preethi, .P.Subhadhini
JCT College of Engineering and Technology
Pichanur, Coimbatore – 641105
Artocarpus heterophylla commonly known as jackfruit is consumed widely. The fruits being used
has many applications despite the peel which has no wide application. So, the aim of this study is
to make an edible cup from jackfruit. The jackfruit peel has a several nutrients and it has good
potential as an adsorbent to remove toxic materials like lead and cadmium from water. We can
also derive pectin from the jackfruit peel. Jackfruit peel is also used as raw material for bio oil
production. It also removes a basic dye called rhodamine -B from aqueous solution. It can be used
for the production of value-added product like edible cup which are used in home and restaurants
besides the other way of utilization. This cup is a way which contributes to the depletion of plastic
and promotes a healthy environment as well as recyclable opportunities.
A Sustainable Water Bottle - Eat and Drink
Ayesha Farheen.I , Sri Padmavathi Srinivasan ,Rohith Murali, Karunya Preethi .K, Dr.Nandhini
Devi.G , Dr.Kavitha Ravichandran
Centre for Food Technology, Anna University, Chennai
Plastic water bottles are mostly single use has gained way into market. After use some of them are
recycled, combusted and rest of them ends as water or landfills which take around 500 to 700 years
to decompose and potentially leak pollutants into the soil and water. Bio degradable water bottles
or water blobs is an alternative and they are derived from different algae source. They eliminate
environmental crisis. These edible membranes are made up of sodium alginate (E401), a
polysaccharide which is highly biocompatible and degrades in about 4-6 weeks. This is also used
as a stabilizer cum thickener for ice-creams, yoghurts, extruded products and canned products.
Their biocompatibility has been extensively studied and their safety for consumption is well
established. The main advantage of using these biodegradable bottles are they are cheaper than
plastics. Algae are the fastest growing plants in the world and it’s easier to meet the large water
demands for human consumption. According to studies, 90% of the cost of a single use water
bottle is actually the plastic and not the water. The process involves dipping a ball of ice into a
mixture of sodium alginate and calcium chloride to form a gelatinous double membrane spheres
by a process called spherification that keep holding the ice as it melts and returns to room
temperature. Here sodium alginate (NaAlg) coagulates when exposed to calcium chloride and
forms calcium alginate (CaAlg 2) and sodium chloride which encase them in skin like membranes
they’re tough enough to survive physical damage. Flavours and sweeteners are added to the sodium
alginate mixture to remove any chalky or bland taste.
Formulation of Value-added Paniyaram Instant Mix
Vaishnavi S (1), Subasshini V (2) 1 M.Sc. Scholar, Department of Home Science- Food Science, Nutrition and Dietetics, S.D.N.B
Vaishnav College for Women, Chrompet. 2Assistant Professor and Head Incharge, Department of Home Science- Clinical Nutrition and
Dietetics, S.D.N.B Vaishnav College for Women, Chrompet.
Paniyaram is the most traditionally consumed snacks in India. With the changes in life style,
consumers do not prefer meals that requires a long preparation time. There is a large demand for
convenience foods. The activities of cleaning, grinding, mixing, blending and cooking are
bypassed by the consumers; instead they look for foods with less preparation time. The preference
of convenience food is due to the importance of time. Mappilai samba, a traditional rice variety of
red rice (Oryza sativa L.), which is essential for oral and gastric ulcers, for diabetes patient, it also
gives stamina mainly for bridegroom.
KEYWORDS: Mappilai samba, Organoleptic characteristics, kidney beans, onion powder.
Spirulina- A Super Food with Nutritional Benefits
Manjula R, Vijaya Vahini R, Lakshmi T.S.
M.Sc. Scholar, Department of Home Science- Food Science, Nutrition and Dietetics, S.D.N.B
Vaishnav College for Women.
Head of the Department & Assistant Professor,
Department of Home Science- Nutrition FSM & Dietetics, S.D.N.B Vaishnav College for
Women, Chrompet.
Assistant Professor, Department of Home Science- Nutrition FSM & Dietetics, S.D.N.B
Vaishnav College for Women, Chrompet.
Single cell protein (SCP) refers to protein derived from cells of microorganisms such as yeast,
fungi, algae and bacteria. SCP is one of the most commonly used protein supplements. Spirulina
is a blue green algae, it is simple, one celled form of algae that habitat in warm, alkaline fresh-
water bodies. Spirulina is cultivated all around the world and consumed as a dietary supplement
in Germany, Brazil, Philippines, India, Africa. Spirulina is extensively available in Indian market
in the form of tablet, flake and powder form. Spirulina contains 65-71 percent protein, chlorophyll,
B- complex vitamins, vitamin E, iron rich in beta- carotene and essential fatty acids known as
gamma linolenic acid. Spirulina is one of the few plant sources which is rich in vitamin B 12. It is
low-fat, low-calorie, cholesterol free source and easily digestible vegetable protein. Spirulina algae
help for boosting the immune system, lowering cholesterol, improves heart health and improving
digestive health. It can be consumed 3-5g per day. Spirulina powder can be incorporated in various
Indian recipes without altering its taste and flavor thereby improving its nutritive value effectively.
Future strategies should be adopted for maximizing spirulina as potential food source by food
technologist by designing and developing acceptable low-cost food product to combat macro and
micro nutrient malnutrition.
KEY WORDS: Single cell protein, spirulina algae, nutritional benefits.
Development of Nutritional Baby Food
Bhushan Dudhat., Akshay Dhoot
S.S.P.M College of Food Technology, Dhule (MH) India.
To develop nutritional baby food premix by using multigrain, evaluations of nutritional quality
characteristics of the product, assessment of the sensory quality characteristics and to formulate
and develop low cost baby food for children. Nutritional baby food premix was prepared by using
multigrain flour of wheat, chickpea, soybean. Roasting was done at 70-80 ºC on a low flame to
avoid burning of flour. Roasting gave a pleasant flavor to flour. The prepared flours were roasted
before storage in airtight container. Also used 10% skimmed milk powder and appropriate sugar
(30%) as ingredients. Different kinds of roasted flours were used to develop nutritional baby food
premix by using multigrain from wheat, chickpea and soy flours with and without mixing of 10%
skimmed milk powder and appropriate sugar (30%). The product made in the ratio of 75:25 (wheat:
soy flours) was good in terms of proteins and minerals. Supplementation of 10 % skimmed milk
powder further increased the amount of calcium, phosphorus and high-quality proteins. On the
basis of above observation, it was concluded that soy blended products could be considered the
best from both nutritional and sensory points of view and also it was concluded that low cost
nutritional multigrain baby food premix for children could be developed with 10% skimmed milk
powder. The prepared product is good for poor people to fulfil their nutritional requirements at
lower cost.
Kattuyanam Rice: The Underutilised Cereal crop and its Health Benefits
Akshaya R1, Vijaya Vahini R2, Lakshmi T.S3
1.M.Sc., Research Scholar, Department of Home Science- Food Science, Nutrition & Dietetics,
S.D.N.B. Vaishnav College for Women, Chromepet.
2.Assistant Professor & Head, Department of Home Science- Nutrition, FSM & Dietetics,
S.D.N.B. Vaishnav College for Women, Chromepet.
3.Assistant Professor, Department of Home Science- Nutrition, FSM & Dietetics, S.D.N.B.
Vaishnav College for Women, Chromepet.
Red rice (Oryza sativa L.) known as kattuyanam rice is been cultivated traditionally in South Indian
parts like Tamil Nadu and Karnataka. Kattuyanam rice is one of the cereal crops which is rich in
anthocyanins content. Kattuyanam rice has low glycemic index, high fibre, contains antioxidants,
rich in vitamin B6. With its numerous health benefits, it can also be considered as a functional
food. Polished rice is being milled to remove the husk, bran and germ; hence, it loses its nutrient
content and when consumed on a regular basis it can lead vitamin B deficiencies. When compared
with polished rice, this red rice variety has high nutritional value. Due to diverse contributing
factors such as development of hybrid varieties of paddy, consumers preferring polished rice over
unpolished one, inadequate knowledge and lack of awareness about the nutritional benefits of
kattuyanam rice makes it a rarely consumed and underutilized cereal crop. In India, there is high
prevalence of obesity and other non-communicable diseases rate, so polished rice can be replaced
by incorporating kattuyanam rice in day to day life. This nutritionally superior underutilised crop
can be incorporated into the daily dietary through new and innovative recipes, as they are not
commonly available in the market.
KEY WORDS: Red rice, Kattuyanam rice, Polished rice and Nutritional benefits.
Development of Cost-effective Indigenous Home-made Enteral feeds
Subhashini B(1), Subasshini V(2), Aruna M(3)
(1) M.Sc. Scholar, Department of Home Science-Food Science, Nutrition and Dietetics, SDNB
Vaishnav College for Women, Chrompet (2) Assistant Professor and Head In-charge, Department of Home Science- Clinical Nutrition and
Dietetics, SDNB Vaishnav College for Women, Chrompet (3)Assistant Professor, Department of Home Science – Clinical Nutrition and Dietetics, SDNB
Vaishnav College For Women, Chrompet
The elderly population are prone to a high prevalence rate of non-communicable diseases such as
diabetes mellitus, hypertension, cancer, cardiovascular and neurological diseases. It results in
functional decline, increased vulnerability and frailty. Malnutrition is a common sign among them
due to the inability to meet nutritional requirements through the oral route. Home based enteral
nutrition therapy can be an ideal solution for such patients who are dependent on enteral feeds.
The aim of the study was to develop indigenous and cost-effective enteral feeds at home to suit
the individual’s nutritional requirements. Home based enteral nutrition therapy has a high cost-
benefit ratio, reduces risk of infection, can be freshly prepared with minimal processing, allows
coexistence with family, provides adequate nutrition and reduces intolerance towards commercial
formulas. Ingredients such as pearl millet, foxtail millet, kodo millet, green gram dhal and bengal
gram dhal were selected. Cereals and pulses were used in the ratio of 5:3. The millets and pulses
were germinated and roasted to enhance the nutritional value. Other ingredients like apple (stewed),
honey, nut powder, milk, and water were also used for the preparation. All the ingredients were
blended to a homogenous mixture without residues. Olfactory and visual inspection were
performed to evaluate the odour and colour of the feeds. The enteral feeds developed were analysed
for its nutritional composition. They were isocaloric providing 1kcal/ ml. The protein and lipid
composition per 150ml ranged from 5 to 7g and 4 to 5g respectively. The cost for formulating
150ml of the feed ranged between Rs. 10 to 12 which corresponds to 1/3rd of the average family
income. Further studies aim to determine the osmolality and viscosity of the feeds. Home based
enteral nutrition therapy is a viable solution to customize and address the nutritional requirements
based on the ailment in the elderly.
Evaluation of Quality Characteristics and Microbial Content of Spirulina
Supplement
Pradeeba.J *, Kalaivani Ashok.C**
*M.Sc., Department of Home Science,
**Associate Professor, Department of Home Science,
Queen Mary’s College (Autonomous), Chennai–600004.
The global market for food supplements has advanced in recent years capitalizing on the growing
awareness of healthy living worldwide. Supplements provide enhanced nutritional levels for daily
competitive performance. Therefore, the objective of the current study was to evaluate the quality
characteristics and microbial content of spirulina supplements. Five different popular spirulina
supplements were evaluvated (Oriens spirulina capsules, Panacea spirulina capsules, Jhosh
spirulina powder, Genius Biolabs sample 1 and Genius Biolabs sample 2).The spirulina
supplements were examined for microbial contamination according to standard laboratory
procedures by aerobic mesophilic plate count using Plate count agar (PCA),Sabouraud Dextrose
Agar (SDA) and Eosin Methylene Blue Agar (EMB) media. Additionally, physical, organoleptic,
chemical, nutritional and heavy metals content of spirulina capsules and powder we assessed. The
total aerobic mesophilic plate count of all tested spirulina supplements ranged from 107 to 1011
CFU/g which is above the limit 1.0 x 105 quoted by WHO. The tested spirulina supplements satisfy
the quality standards with respect to physical, chemical, organoleptic and nutrient content. But all
samples studied show a decline in quality due to microbial contamination. These results indicate
that spirulina supplements could produce adverse affects on health if the microbial quality is poor.
Therefore, our findings can serve as a basis for future testing of food supplements and eventually
for maintain safe microbial levels in these supplements.
KEYWORDS: Spirulin Supplements, Food, Quality, Microbial conamination and mesophilic
plate count.
Paper based Test Kit for detecting Detergent Residues in Red chilies
Dr.P.Gautam, Professor (Retired), Vasavi.H, B.Tech (Food Technology),
Department of Biotechnology, A.C. College of Technology, Anna University, Chennai
Email ID: [email protected]
Chilies and its value-added products are one of the major players of the Spice trade globally. The
use of conventional pesticides to protect crops is quite expensive and also has detrimental effects
on public health on the long run if used at higher levels making Food safety and security a million
dollar question. Hence in the recent past, the concept of alternative pesticides especially the use
of soaps and detergents has gained popularity among the farming community for the convenience
of cost and flexibility in regulations for there is no specified Maximum Residue Limit (MRL).
This project aimed at developing a paper based test kit for detecting the presence of detergent
residues in chilies hence becomes necessary. Two samples of red chilies were taken. One was used
as a control and the other was detergent washed and were sun dried. Both samples were ground
and an aqueous extract was prepared by boiling, which was then filtered, sun dried and collected.
The extracts were run for TLC in Water and Methanol medium using Silicone oil coated and
Stearic acid coated filter paper respectively. The spots were visualized using Iodine chamber and
the Rf values were recorded. Further studies will be carried out to characterize the compounds
using spectrometric analysis.
Hyperspectral Imaging in Food Quality and Safety Analysis
Jayashree. M
III B.Tech Food Technology
Kongu Engineering College, Perundurai
E-mail: [email protected]
Nowadays, quality and safety becomes a key factor for the modern industry, because consumers
always prefer food products with superior quality at affordable price. Hyperspectral imaging has
gained a wide recognition as a non- destructive and fast quality analysis method for a wide range
of products. This abstract is about the capacity of this technique in the food industry for
classification and grading, defect and disease detection and evaluations of overall quality of meat,
fish, vegetables and other food products. Hyperspectral imaging is a powerful technique for
characterizing and analysing biological and food samples. Each pixel in the hyperspectral image
contains a complete spectrum which is used to illustrate the quality of food products. It is
anticipated that real-time food monitoring systems with this technique can be expected to meet the
requirements of the modern industrial control and sorting systems in the near future. In this review,
the basics of hyperspectral imaging in food technology and its applications are going to be
discussed.
KEYWORDS: Hyperspectral imaging, Food quality, Food safety, Meat, Fruit, Vegetable,
Imaging spectroscopy.
Microbial Quality of Street vended Fruit Juices, Knowledge and Attitude of
Street vendors: A Review Article
TR. Sri Sangavi 1, M.Sc Student, Department of Home Science
Dr. T. Sivapriya2, Assistant Professor
SDNB Vaishnav College, Chromepet, Chennai.
Street vended fruit juices, sold by street vendors are so popular due to their easy availability, low
cost, variety and taste. The street foods are a great boon to the people under economic constraints.
Hot weather prevails in Chennai city for a greater part of the year increasing the need for these
fruit juices. There are reports of food borne illness associated with the consumption of fruit juices
at several places in and around Chennai. A comprehensive systematic review was conducted in the
following data bases: Pubmed, Scopus, Scimed. The following key words were used like street
vended fruit juices, microbial safety, and food borne illness. Total number of research articles
reviewed were twenty. In the review analysis, microbial quality of most popularly sold fruit juices
were assessed by total viable count, and coli form count. The knowledge and attitude of vendors
were checked by means of prechecked questionnaire. Results of all the studies indicated the
presence of Escherichia coli, Streptococcus pyogenes, and Staphylococcus spp. This is an
indication of unsanitary conditions, and unhygienic practices followed during the preparation of
juices. When the vendors were checked for knowledge and attitude, they were ignorant as well as
negligent about the safety measures to be followed. Knowledge and awareness programmes need
to be given for both consumers and street vendors to curtail the incidence of food born illness.
Government can implement stringent measures to maintain the quality of street vended fruit juices.
KEYWORDS: Fruit juices, Microbial quality, Food borne illness, Knowledge, Awareness.
Microbial Quality of Selected Breakfast Foods sold at Railway Station
B.Sandhiya Janani ** and P. Muthulakshmi *
**Student of Queen Mary’s college, Post Graduate, Department of Home Science
*Guest Lecturer, Department of Home Science, Queen Mary’s College
Food was considered as an essential need for the survival, nutritional well-being, enhancing
cognitive as well as academic performance and also for maintaining overall health in human life.
Especially the breakfast, because it is considered an important meal because it breaks the overnight
fasting period, and provides glucose and essential nutrients to keep your energy level up
throughout the day. Due to many reason people eat outside. Which may cause illness to consumer
because of unhygienic way of food handled and due to cross contaminated food. So, Food safety
and quality are important at large scale food production and processing, and also where food is
freshly prepared and served. Hence the current study was focussed on assessing microbial quality
of the selected breakfast items sold at railway stations. Purposive sampling technique was used for
the study. Different agar media such as plate count agar (PCA) for microorganism, sabourad
dextrose agar (SDA) for bacteria and Eosin methylene blue (EMB) for coliforms was prepared by
using standard procedures. After incubation period, the growth of microorganisms was counted
and the results were presented in terms of mean microbial count. The findings of the study revealed
that higher number of microbial growth was seen in PCA media (9.0x1011 log CFU) of sample-I
(IDLY), while in the case of SDA media of sample –II (DOSA) showed more number of microbial
colonies(3.0x1011 log CFU). In EMB media, there was no microorganisms observed in the tested
food samples. Microbial analysis reported that tested foods sold at railway catering establishment
was contaminated by microorganisms at different dilution which may be due to poor
environmental hygiene and unhygienic practices followed in the food preparation area as well as
in the service area. Food Safety and Standards Authority of India (FSSAI) has already
implemented several laws governing food safety and standards, Furthermore the food inspection,
monitoring of quality parameters of foods and practical knowledge about good food handling
practices has to be strengthened to ensure the quality of foods.
Efficacy of finger millet (Eleusine coracana) polyphenols as antioxidants on
the refined oil stability during frying conditions
Shivani V, V Geetha Balasubramaniam, Usha Antony
Centre for Food Technology, Department of Biotechnology, A. C. Tech. Campus,
Anna University, Chennai 600025, Tamil Nadu, India
Email: [email protected]
Refined peanut (Arachis hypogea L.) oil and sunflower (Helianthus annuus) oil are two widely
used oils for frying in Tamil Nadu. Deep frying involves temperature of 175 ℃ which releases
moisture from food leading to release of free radicals due to thermal oxidation. It also results to
organoleptic changes such as darkening of colour & increase in viscosity of the oil. Auto oxidation
can be terminated by antioxidants and polyphenols are proved to be efficient antioxidants. The
study involves investigation of oxidative stability of the two oils on addition of finger millet (v.
CO14) seed coat (FMSC) polyphenols as natural antioxidants under repeated deep-frying
conditions of potatoes in the form of French fries. FMSC polyphenols were extracted from using
enzyme assisted ultrasonication. The antioxidant potential was analysed by adding 1000 ppm of
FMSC polyphenols to the oils before subjecting them to repeated deep frying for 30 minutes daily
for three consecutive days. Daily analysis of peroxide value for primary oxidative characteristics
and Anisidine value, Totox value, Iodine number, Thiobarbituric (TBA) value to quantify
secondary oxidation products like aldehydes & conjugated dienes were carried out. Physical
changes were evaluated using refractive index and colour analysis. It was observed that addition
of FMSC polyphenols led to significant deceleration in oxidation of both the oils when compared
to samples used without addition of polyphenols. No significant changes in colour and refractive
index in oils containing FMSC. Thus, FMSC polyphenols is a potential antioxidant in food
industry for commercially used edible oils.
Food Safety and Quality Standards
S.Rakshitha
B.Tech,Food Technology
Kongu Engineering College
Email ID: [email protected]
After the rapid development of many economies, quality standards have focused on consumer’s
demand for safe food and beverages. The documents, certifying food quality and safety are getting
much more attention, together with the production supervision are control from the starting phase.
That is, the producer, up to the market chains end .General ecological factors and influences such
as chemicals ,pesticides ,food hygiene ,ethical trade and production are among the components of
a quality standard set .Clients having higher expectations result in higher requirements on
producers and exporters ,which need to ensure higher food safety to enter internal and external
markets .Quality concept in the food industry puts an emphasis on three factors: conformity with
product intended purpose, safety ,satisfaction of consumers expectation and perceptions .In general
most consumers pay attention to the first two factors .But the expectations involve a lot of different
factors such as price ,taste ,appearance ,production system ,nutritional content and fair trade among
others .There are number of international standards followed by food producers and
distributors:ISO 9000(International Standardization Organization),HACCP(Hazard Analysis
Critical Control Points),EUREP(Euro Retailer produce working group),GFSI(Global Food Safety
Initiative) etc.
KEYWORDS:
Food law, quality and safety standard ,quality concept ,international standards.
Impact of Nanotechnology in Food Packaging
M. K. Arya, A. Jayasree, M. D. BalaKumaran*,
Department of Biotechnology, D. G. Vaishnav College, Chennai - 600 106, Chennai,
Tamil Nadu, India
*Corresponding author: M.D.BalaKumaran
E-mail ID: [email protected]
Nanotechnology is a newly emerging novel food packaging technique, which can increase the shelf
life of foods, e the spoilage, ensure the food safety, repair the tears in packaging, reduce the
problem of food shortage, and finally improve the health of the people. Food packages embedded
with nanoparticles can alert the consumer about the safety of product. It can release preservatives
to extend shelf life of food in package. Currently, food packaging and monitoring are a major focus
of food industry related nanotechnology research. Nanotechnology promises many interesting
changes for better life. Food Nanopackaging is still a rather unexplored field of nanoscience and
food science. Here I review developments in nano-packaging. It is hoped that nanotechnology has
a great potential in food industries as it may be used to manufacture about 25% of all food
packaging in near future. It remains unclear whether nanoparticles used in food packaging may
migrate or leach into the food. The potential impact of Nanoparticles on consumer’s health should
be well studied. Emphasis is given to assess the safety of ingredients in Nanoparticles before their
use in food products including packaging. The promising reports for nanotechnology interventions
in food packaging have established this as an independent priority research area. Nanoparticles
based food packages offer improved barrier and mechanical properties, along with food
preservation and have gained welcoming response from market and end users.
KEYWORDS: Food packaging, Nanotechnology, Nanoparticles
Nanotechnology for the Food and Bio-processing Industries
Nirikshaa.M. Uditi
Kongu Engineering College, Perundurai.
Email ID: [email protected]
Several complex set of engineering and scientific challenges in the food and bioprocessing
industries for manufacturing high quality and safe food through efficient and sustainable means
can be solved through nanotechnology. Bacteria identification and food quality monitoring using
biosensors; intelligent, active, and smart food packaging systems; and nanoencapsulation of
bioactive food compounds are few examples of emerging applications of nanotechnology for the
food industry. We review the background about the potential of nanotechnology, provide an
overview of the current and future applications of nanotechnology relevant to food and
bioprocessing industry, and identify the societal implications for successful implementation of
nanotechnology.
KEYWORDS: Nanotechnology,Food Bioprocessing, Nanosensors, Antimicrobial
packaging, Nano-Encapsulation
Inactivation of Foodborne Microorganisms Using Engineered Water
Nanostructures (EWNS)
Rohini R
P.S.G College of Arts and Science, Coimbatore
This review paper has been prepared with reference to the following research papers: optimization
of a nanotechnology based antimicrobial platform for food safety applications using Engineered
Water Nanostructures (EWNS) -Georgios pyrgiotakis, Pallavi Vedantam, Philip Demokritou.
Inactivation of foodborne microorganisms using Engineered Water Nanostructures - Georgios
pyrgiotakis, Archana Vasanthakumar, Ya Gao, Mary Eleftheriadou, Eduardo Toledo, Alice
DeAraujo, James McDevitt, Taewon Han, Gediminas Mainelis, Ralph Mitchell, Philip
Demokritou Engineered Water Nano Structures (EWNS) is the method that uses aerosolized water
particles for inactivation of microorganisms on surfaces of food articles and the surface of working
spaces which is usually composed of Stainless steel. A common problem for cleaning fresh
produced food articles is the need to subject them to various disinfecting procedures which
especially involve usage of chemical loads, essentially, hypochlorite, chlorine dioxide etc. Other
methods such as irradiation have also been found cause physical damage to the food article. The
concerned scientists thus brought the significance of Engineered water Nanostructures at the
forefront of microbial research. This review article talks about the method and efficacy behind
using EWNS in processing in addition to discussing the methods of study in EWNS. EWNS is
synthesized using electron spray by aerosolizing water. Two surfaces are used to study the efficacy
of EWNS in inactivation of microbial activity. They are, Stainless steel surfaces and a fruit,
Tomato. Pre-sterilized surfaces of the two surfaces are inoculated with three strains of bacterial
species (Escherichia coli, Salmonella enterica, Listeria innocua) of particular dilutions to obtained
controlled microbial activity and check it subsequently. Using this method for pre-processing of
food in commercial practice is much helpful in terms of reducing the microbial activity in
industries that utilizes fruits of reduced dimensions. It is also advantageous in terms of low
electricity consumption. Hence, this is effective as it inhibits the microbial reproduction on surface
of food articles that is to be processed.
Bioinformatics in Food
Nilofer.S
Kongu Engineering College, Perundurai.
Email ID: [email protected]
Bioinformatics is use of modern computer sciences in management of biological data, so that
gathered biological information can be applied extensively in biotechnology. The knowledge of
Bioinformatics can be used for ease of access to all genomic and proteomic data (sequence)
discovered so far and uploading this data to make this accessible to every individual, group,
industry or company, so as to increase quality and nutritional value of food that is to be produced.
Being the important part of food research with its help we can predict the behavior of normal
organisms or GMOs and products that they can produce when kept in particular condition in food
industry (e.g., yeast) using molecular dynamic simulation, In addition to this prediction of the
amino acid sequence produced by specific genes can be studied, so that its effect or side-effect can
be predicted and genome of crops can be altered accordingly by genetic engineering to produce
desired product. Nutrient data has been created by various organizations where information about
nutritional values of various food items has been uploaded and is accessible through internet. Using
bioinformatics method is economically more effective than using lab kits. In recent days, the
algorithms for data integration and analysis have been developed to decrease the level of error.
KEYWORDS: Bioinformatics, Genomic, Proteomic, GMO, Molecular dynamic simulation,
Genetic Engineering,Food.
Preservation of Sea Foods using Essential oils
Abi Shree
Department of Food Technology, Bannari Amman Institute of Technology,
Sathyamangalam-638 401
Sea foods -one of the most perishable foods needed to be preserved preferably with
preservatives. In this case, chemical preservatives are not highly appreciated as they may
undergo unusual chemical reactions and change the microbial nature of the sea foods.
Therefore, to reduce the impact of chemical preservatives we have studied the use of natural
preservatives. The essential oils from rosemary, cinnamon, ginger, turmeric and cloves are used
to increase the shelf life and have antibacterial, antifungal, anti-inflammatory and antioxidant
properties. Fish treated with the above given essential oils and coated with gelatin based film
has increased shelf life and retains the moisture content as they reduce the deterioration caused
by oxidation and microbial attack. The gram negative and the gram-positive bacteria which
mainly causes the damage in sea foods are reduced to a great extent by the use of essential oils.
The oils also enhance the structural and mechanical properties of the gelatin film. The
commercially packed sea foods lose its actual properties by the free radical formation which
can be prevented by the use of gelatin film coated with essential oils. This method is to get rid
of chemical additives which leads to ill-health for the consumers. Hence it can be
commercialized for trading purposes (long distance transports) in order to retain the product
quality. This review will examine the use of essential oils as a natural preservative in seafoods,
improving the stability of fats and oils rich in polyunsaturated fatty acids and the search for
cheap and effective antimicrobial agents for the livestock industries.
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