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Development process of rice analogues by utilising the broken rice (BRF) and broken pigeonpea dhal (BPDF) flours together with water and sodium alginate as binding agent through extrusion was carried out. Two variable viz

A multi-residue method was developed and validated for the simultaneous determination of 39 and 33 chemical pesticides in rice using LC-MS/MS and GC-MS/MS, respectively. The coefficient of determination was 0.994 to 0.999 over the linear concentration range of 0.01 to 0.1 μg mL-1. The LOD and LOQ were in the range of 0.31 to 3.35 and 1.04 to 10.06 μgkg-1, repsectively. The mean recoveries at 0.01, 0.05, and 0.1 mgkg-1 were found within the range 70 to 120% with satisfactory precision (RSD < 15%). Measurement uncertainty (Uexp) values estimated at 0.05 mgkg-1 spiking level were found lower than 20 μgkg-1 for all tested pesticides. A rice and wheat powder check samples under the proficiency test were analyzed using a standardized method, and the Z score recorded within the acceptable range of −2 to +2. The proposed method was applied to analyze the pesticides in real samples collected from the market and quantified the residues. The developed method could be useful for monitoring 72 chemical pesticides in rice matrices and can be adopted for the pesticide monitoring program.

Osmotic dehydration of aonla fruit was carried out to determine the Influence of osmotic solution and method of drying on the quality of aonla fruit. The destined aonla fruits with and without blanching were immersed in the mixture of salt and sugar solution. The salt concentration of the osmotic solution was kept constant (100 g) and the sugar concentrations were varied to bring the concentrations to 35, 45 and 55°B maintaining a fruit to syrup ratio of 1:3 by weight. The observations were recorded to study the influence of osmotic solution and time on water loss and solid gain. The subsequent drying was carried in hot air and vacuum driers at 50±5°C to a safe storage moisture level of 0.35 kg of water per kg of dry matter. The results showed the maximum water loss of 48.55% recorded for blanched fruit osmosed at 55°B and the minimum (27.61%) in unblanched fruit osmosed at 35°B. The solid gain was observed to be maximum (23.4%) in the blanched fruit compared to unblanched fruit (9.94%) at respective concentrations. Subsequent drying showed that drying was in falling rate and time taken was higher for untreated compared to treated. The blanching and method of drying had a significant effect on the quality of fruit. Colour was found better (Bright greenish-yellow) in blanched vacuum dried fruit followed by unblanched vacuum dried. The maximum amount of ascorbic acid was noticed in the freshly vacuum dried fruit (1780.2 mg/100 g) compared to osmosed fruits (534.8 to 1369.6 mg/100 g). Total sugar was found maximum in the osmosed vacuum dried fruit (82.2%) fruit compared to fresh once (24.6%) but the drying method had no significant effect on the retention of sugars. The mean scores for sensory showed that overall acceptability was higher for blanched vacuum dried fruit followed by unblanched vacuum dried fruits.

The osmotic dehydration of aonla fruit was carried out to optimize the time of the osmosis in the mixed solution of sugar and salt at the room temperature. The destined aonla fruits with and without blanching were immersed in the mixture of salt and sugar solution. The salt concentration of the osmotic solution was kept constant (100 g) and the sugar concentrations were varied to bring the concentrations to 35, 45 and 55o Brix maintaining a fruit to syrup ratio of 1:3 by weight. The observations were recorded to study the influence of osmotic solution and time on water loss and solid gain. The results of osmotic dehydration showed the maximum water loss of 48.55 per cent recorded for blanched fruit osmosed at 55o B and the minimum (27.61%) in unblanched fruit osmosed at 35oB. The solid gain also was observed to be maximum (23.4%) in the blanched fruit compared to unblanched fruit (9.94%) at respective concentrations. The optimization process carried out using Design expert software showed the highest desirability of 0.785 for blanched aonla fruit osmosed at 55 oB.

Composition, nutritional value and sensory characteristics of donkey milk of Indian small grey breed was analysed using AOAC and other standard methods. Fresh donkey milk had 90.63% (w.b.) moisture content, 0.76% fat, 1.96% protein, 6.30% lactose, 0.40% ash. Particle size of donkey milk was 355.00 d.nm. The UHPLC analysis ascertained that lysozyme content was more in donkey milk sample. The ICPMS confirmed that Ca, K, Mg, Na, vitamin C and E, glutamic acid, leucine, proline were the most abundant in donkey milk, but Fe, Zn, Vitamin A and B1, methionine shown lower amount. The GC analysis determined that butyric acid, lauric acid was more and lower amount of unsaturated fatty acids were observed in donkey milk sample. Finally, the TPC, yeast and mould count were acceptable and confirmed that donkey milk is microbiologically safe and sensory evaluation studies of donkey milk confirmed that the desired sensory attributes.

The study was carried out to know the quality of small grey donkey milk powder by spray dryer. Donkey milk powder moisture, fat, protein, carbohydrate and ash were 4.12 (d.b), 5.97, 22.84, 4.64 and 62.43 (%). Donkey milk powder was produced at milk total solids of 20, 25 and 30% concentration at 160, 170 and 180 °C inlet air temperature using two fluid flow nozzle type atomizer of 0.84 mm diameter, pressure of 1.75 kg.cm

Fortified rice analogues were developed utilising the broken-rice fortified with selected micronutrients like iron, folic acid and Vitamin A. The purpose of this study was to investigate the feasibility of fortifying rice analogues with micronutrients and retention after extrusion and cooking. Cold extruder operated at 55 rpm screw speed and 1.5 kg/h feed rate was used for the study. The composite flour prepared using broken-rice flour, sodium alginate (1%), water (30%) and micronutrient mix was extruded through rice shaped die at barrel temperature of 60 °C. The level of fortifying nutrient ready mix (FNRM) was statistically optimised based on retention of nutrients after extrusion and cooking. The retention results for iron was observed to be 73.3 to 91.3 per cent after cooking whereas folic acid and Vitamin A being sensitive to processing and culinary operations were 44.2 to 60.4 and 10.1 to 12.4 per cent, respectively. Statistical optimisation resulted 150 per cent of FNRM could supply nutrient levels nearing the standards with the desirability of 0.835. The production cost was calculated as Rs.53.50 per kg whereas, increase in the cost of raw rice mixed with fortified analogues @ 1:50 ratio was about Rs.1.00 per kg with benefit-cost ratio of 1.22:1.

An analytical method in pomegranate whole fruits and arils was developed in LC-MS/MS and validated as per SANTE/12682/2019. Samples were extracted following acetonitrile-based modified QuEChERS protocol. The method was linear and the coefficient of determination ranged between 0.998 and 0.999. Through this method, all the pesticides were detected and quantified at 10 µg kg

The present study emphasised the efficiency of chitosan anchored titanium dioxide nano-adsorbent on dairy industry effluent treatment. Chitosan titanium dioxide nano-adsorbent was synthesised by using chemical precipitation method and characterised for its particle size, surface morphology and texture. A four-factor-three-level Box–Behnken design along with response surface methodology was used to optimise the adsorption process parameters. Linear, two factor interaction, quadratic and cubic model techniques were used to demonstrate the influence of each parameter and their interaction effects on the responses. The quadratic models derived from the experimental data were used to predict the maximum per cent reduction of biological oxygen demand (BOD) and chemical oxygen demand (COD). The optimised treatment combination for maximum per cent reduction in BOD (90.48%) and COD (82.10%) was found to be initial concentration of 100 mg L−1, pH of 7, dosage of 1.25 mg L−1 and contact time of 100 min.

A method for simultaneous determination of carbendazim and tebuconazole residues in cabbage was developed and validated in LC-MS/MS. Samples were extracted and purified following the modified QuEChERS procedure, which enabled the elution of carbendazim and tebuconazole at 0.96 and 5.31 min, respectively. LOD and LOQ were 0.0005 and 0.0015 mg kg−1, respectively. Mean recovery was in the range of 78.94 to 104.89% for carbendazim and 76.07 to 98.62% for tebuconazole. The field samples recorded residues of 0.274 and 0.481 mg kg−1; and 0.194 and 0.392 mg kg−1 at single and double dose for carbendazim and tebuconazole, respectively. Half-life values were 2.17 and 2.99 for carbendazim and 2.74 and 2.81 for tebuconazole at single and double dose, respectively. Decontamination with saltwater wash followed by cooking and lemon water wash found superior in the removal of residues more than 90%.

The effect of three different extraction methods, namely supercritical CO2, soxhlet and solvent methods on the yield, efficiency, physico-chemical properties, nutritional, anti-nutritional composition, antimicrobial and antioxidant activities of moringa (Moringa oleifera Lam.) seed kernel oil was investigated in this study. Oil extraction for SC-CO2 were 37.76 g/100g and 98.43%, observed to be higher than those of soxhlet extraction (29.12 g/100g and 76.29%), and significantly lower than solvent extraction (22.12 g/100g and 57.99%). The physico-chemical composition of the oils showed considerable variation among the extraction methods. The SC-CO2 extracted oil was found to be of superior quality, showing negligible thermal degradation and exhibited significantly (p

Radiofrequency (RF) heating was explored to induce accelerated ageing in rice to reduce the time of ageing. RF exposure time and moisture content of rice were set at five levels between 10 and 115 min and 9.5–18.5% respectively using central composite rotatable design. The values of different quality attributes of rice viz., volume expansion ratio (VER), water uptake (WU), gel consistency (GC), adhesiveness (ADH), cohesiveness (COH), amylose content (AC), reducing sugars (RS), free fatty acids (FFA), peak viscosity (PV), final viscosity (FV), and overall acceptability varied between 3.79 and 3.88, 269-281 g/100 g, 80–82 mm, (−) 0.35 - (−)1.12 N, 98.45–119.13, 19.22–19.95%, 0.17–0.21%, 1.9–3.4%, 290.35–349.59 RVU, 260.51–290.45 RVU, and 3–4.8 respectively. Models obtained for all the above quality parameters were highly significant (p ≤ 0.0006). RF treated rice differed significantly in various physico-chemical, cooking, textural and pasting properties as compared to fresh rice. WU, GC, FFA, COH, PV and FV increased significantly (p

Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasing wheat grass powder levels. The volume, cohesiveness, springiness, and color (L, a, b values) of samples showed a reverse trend. Sensory testing of WG7.5 showed lower acceptability while WG5.0 had the maximum score (8.4) as compared to other levels.

The aim of this work was to study the influence of processing conditions on spray dried Osmanabadi goat milk powder. The milk solid loads of 35, 40 and 45% and inlet air temperature of 160, 170 and 180 °C were chosen as independent variables to produce the spray dried Osmanabadi goat milk powder. A mixed fruit flavour was added to the concentrated milk to avoid the goaty flavour in the final powder. The mean values of proximate composition of spray dried Osmanabadi goat milk powder viz ., moisture content, fat, protein, carbohydrates, ash and titrarable acidity were 4.08%, 26.85%, 25.48%, 36.99%, 6.60% and 0.14%, respectively. Colour L * , water activity, bulk densities including loose and tapped bulk densities were decreased with increase in inlet air temperature and bulk density increased with increase in concentration. The handling properties i.e. , flowability was “possible” and “fair” according to Hausner ratio (1.24 ± 0.01) and Carr's index (19.48 ± 0.88%) values. The solubility, wetting time and dispersibility of spray dried goat milk powder were significantly affected by the independent factors.

The belt and drum type meat-bone separator was developed for small-scale fish processing and evaluated using Tilapia fish (Oreochromis mossambicus) in terms of capacity, yield, percentage yield, bone content, colour and power consumption. It consists of a perforated drum (3 mm), single phase electric motor, speed reduction gear box and drive system. The machine was evaluated using two food grade belt viz., natural rubber (Belt A-35 shore) and canvas belt (Belt B-65 shore) for three drum speeds. The machine capacity was in the range of 45.59 to 68.54 kg h(-1) for belt A with a yield of 1.148, 1.069 and 1.066 kg, and 49.13 to 78.13 kg h(-1) for belt B with a yield of 1.253, 1.312 and 1.269 kg at drum speeds of 14, 20 and 24 rpm, respectively. For belt A, the highest yield (1.148 kg) was obtained at 14 rpm drum speed which was 63.78% on dressed weight basis and for belt B, the highest yield (1.312 kg) was obtained at 20 rpm drum speed which was 72.89% on dressed weight basis. The increased number of passes for meat recovery increased the chances of insertion of bone fragments into minced meat and decreased the colour values (L-a-b). The total energy consumption did not vary significantly.

The performance evaluation of Aloe vera gel extraction machine in terms of extraction efficiency, gel recovery, and extraction loss were evaluated at three level of roller speeds (11.40, 15.10, and 18.80 rpm) and roller clearance (4, 5, and 6 mm). The data obtained were used for development of artificial neural network (ANN) model. The roller speed, roller clearance, extraction efficiency, gel recovery, and extraction loss were used as the inputs and the gel extraction efficiency, gel recovery, and extraction loss were the output from the model. New feed forward neural network was used for the model building and trained using Bayesian regularization training algorithm. Optimum ANN architecture was obtained by trial and error method. The results showed that the correlation coefficient for calibration and validation was .9751 and .9982, respectively, the root mean square error for calibration and validations was .4746 and .1258, respectively, and the ANN efficiency for calibration and validation was .9507 and .9964, respectively, were recorded for ANN model 5-10-3. Results indicated that ANN can be used efficiently for the modeling of the process indices of the Aloe vera gel extraction machine. Practical applications Using a set of experimental data from Aloe vera gel extraction machine artificial neural network (ANN) model was developed to evaluate and predict the performance of Aloe vera gel extraction machine in terms of extraction efficiency, gel recovery, and extraction loss. The evaluation of ANN model with test data proved that model has very good accuracy. Using this model one can search for optimum operation conditions of Aloe vera gel extraction machine to maximize the efficiency and gel recovery and minimize the extraction loss.

Malnutrition in general and nutritional anaemia in particular is a public health problem in India. The remedies for which lies with the people if they are educated to utilize the locally available nutrient rich food sources. In this background, an effort was made to develop a novel food product from bajra, an iron rich health drink as a supplementary food to combat malnutrition. Bajra or pearl millet is extensively grown in Raichur district, which is a rich source of iron, Ca, Zn and high level of fat. But its uses are limited. Novel health drink was prepared using sprouted and dried pearl millet flour, sprouted and dried finger millet powder, malted soya flour, sugar powder and milk powder, and popped and milled amaranth seed powder in different combinations. The pearl millet flour was fortified with other ingredients used in different combinations i.e., 50, 60,70 and 80% respectively along with other ingredients and 100% pearl millet flour was used as control. The effect of germination on nutritional composition in terms of proximate was assessed and sensory evaluation was done for all the fortified samples using 9 point hedonic scale. Sensory evaluation of fortified samples showed that 50 per cent bajra concentration sample was the most accepted sample with respect to all the qualities followed by 60%. Germination enhanced the protein and minerals especially iron content with the reduction in fat.

Ficus Carica Linn., is a perishable sub-tropical fruit was subjected to drying. The initial moisture content of fruit was 78 to 80% (wet basis) and it was dried up to 18% (wet basis) for safe storage. In order to enhance the shelf life, drying of the fruit is an acceptable alternative technique. The experiments were conducted using different drying methods; namely, sun drying, solar tunnel drying, tray drying and microwave drying with a pre treatment of the fruit 2% potassium meta bi-sulphate for 20 min. dipping. The total drying time was recorded at 66, 48, 24 and 16 hours for sun, solar tunnel, tray and microwave drying, respectively. The average net saving of drying time was 27%, 63% and 75% in solar tunnel, tray and microwave drying, respectively. The rehydration ratio and coefficient of rehydration were found to be 10 : 14.75 and 0.41 respectively. The total soluble solids (TSS) varied from 26oBrix in fresh fruits to 36oBrix in dried fruit. The acidity of the fresh fruit and dried fruit were found to be in the range of 0.081 to 0.089% and 0.071 to 0.084% respectively. The dried fruits were pressed with a fig fruit pressing machine. A nine point hedonic scale was used for overall acceptability of the product. The values were found to be 7.9, 7.7, 6.9 and 5.1 for tray, microwave, solar tunnel and sun drying, respectively.

Supercritical fluid extraction (SFE) has shown a great potential for the extraction and isolation of phytochemicals from various food samples as it minimizes sample handling, provides fairly clean Process extracts, SC-CO2 is the fluid most commonly used in SFE with several advantages. Supercritical fluid extraction was carried out at selected SC-CO2 pressures (100, 150 and 200 bar) and temperatures (40, 50 and 60 degreesC). The concentrations of food phyto-chemicals 'viz.', total phenols, total flavonoids, total carotenoids, total sterols and total tocopherols from 'Moringa oleifera. Lam' seed kernels were found to be 41.82 to 44.71 mg GAE/g, 14.82 to 18.25 mg RE/g, 15.45 to 17.06 ppm, 892.05 to 984.17 ppm, 80.27 to 92.26 ppm were highest at 200 bar pressure and 50 degreesCtemperature. All of these parameters were significantly (p