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The quest for healthier beverage options has led to the development of low-calorie alternatives to conventional sugary drinks. This study focused on the use of ultrasonication-enzymatic extraction to produce a low-calorie ready-to-drink Kangra orthodox black tea with the natural sweetener Stevia rebaudiana. By employing sonication time (9 to 45 min) and temperature (35 to 55 °C) as independent variables, statistical analysis revealed significant effects of these parameters on key quality indicators. In the ultrasonicated-assisted enzymatic extraction, the optimal conditions were 27.58 min at 45.06 °C with 0.0095% Tannase, to maximize the water extract content, total phenolic content, antioxidant capacity, caffeine, tannins content, colour, theaflavins, thearubigins, total colour, brightness, a*, b* colour value and overall acceptability and to minimize the pH, tea cream, and colour value L* of the ultrasonicated-assisted enzymatic extraction of Kangra orthodox black tea. The predicted water extract was 47.69%, the total phenolic content was 233.77 µg GAE/100 mL, the antioxidant capacity was 78.50 mM TE/mL, caffeine was 35.30 µg CAE/100 mL, tannins were 167.14 µg TAE/100 mL, theaflavins were 0.88%, thearubigins were 8.49%, the total colour percentage was 9.22%, the brightness was 14.98%, a* was 5.02, b* was 8.88, the overall acceptability was 8.14, the pH was 5.61, tea cream was 0.36 g/100 mL, and the L* colour value was 23.66 under optimum ultrasonication-assisted enzymatic extraction conditions. To improve the overall palatability of the Kangra Orthodox ready-to-drink tea, sugar (7–11° Brix) was utilized to balance the taste. The optimal sugar concentration for ready-to-drink Kangra orthodox tea based on a sensory score of 10° Brix was the highest. The substitution of sucrose with stevia up to 60% led to an equi-sweet taste eliminating any characteristic bitter aftertaste, in addition to a substantial decline in energy value from 31.44 to 15.72 kcal/100 g. A low-calorie Kangra Orthodox ready-to-drink tea beverage was developed that contained a high level of functional compounds at a reduced energy level. This tea offers a healthy alternative to traditional sweetened beverages and is potentially appealing to a broad market of health-conscious consumers. [ABSTRACT FROM AUTHOR]

The present study highlighted the objectives to optimize the blanching time for delaying the browning and for the preparation of acidified sugarcane juice and standardize the concentration of kiwi juice. In order to evaluate the stability of sugarcane juice and storage, studies of standardized products were conducted. Standardization of concentration of kiwi juice involves addition of kiwi juice in sugarcane juice at different concentrations in order to reduce the pH to inhibit browning and preserve the quality, where 20.0% was found highly acceptable on the basis of chemical and sensory characteristics. The standardized kiwi-acidified sugarcane juice was hot-filled in pre-sterilized glass bottles at a temperature of 60 °C, then pasteurized at 90 °C for 15 min for storage at room temperature (22–24 °C) which showed minimum changes in quality characteristics up to a storage period of 90 days. Hence, these techniques improve nutritive value and also extends the shelf life without altering its inherent characteristics. [ABSTRACT FROM AUTHOR]

The central goal of this investigation is to optimize static brewing using response surface methodology for the preparation of static brew ready-to-drink Kangra orthodox green tea, while enhancing flavour and quality while incorporating selected sweeteners to satisfy consumer preferences and market requirements. In this study, the concentration of tea leaves (0.95–1%) and steeping time (7–16 h) were determined to be independent variables. The analysis of the statistical data exposed a significant consequence of extraction parameters on all responses. In static brewing, the optimal conditions were 1% w/w orthodox green tea leaves in 4 °C water, steeped for 14.40 h to maximize total phenolic content, antioxidants activity, a*, b* colour value and overall acceptability and to minimize pH, cream, tannins, caffeine and colour value L* of static brewing green tea. The predicted total phenolic content is 248.40 µL GAE/mL, antioxidants activity 92.73 mM TE/mL, a* − 4.17, b* 7.18 colour value and overall acceptability 8.33 and to minimize pH 4.69, cream 1.98%, tannins 19.32 µg TAE/mL, caffeine 33,180 mg/L and L* colour value 42.24 was under optimum static brewing extraction conditions. A balanced taste is achieved in the Kangra Orthodox ready-to-drink tea by combining sugar, honey, and xylitol, because these sweeteners all have varying nutritional and sensory properties. Sweetening agents (8–13° bx) were used to enhance the palatability of the ready-to-drink tea. Optimization of different sweeteners in static brew ready-to-drink Kangra orthodox tea based on sensory rating 10° bx in honey and sugar and xylitol (12° bx) based tea received the highest sensory rating. An innovative aspect of this study is the use of cold static brewing to produce ready-to-drink Kangra orthodox green tea at low temperatures (4 °C), which has demonstrated higher antioxidant activity and sensory appeal than traditional hot tea brewing methods. [ABSTRACT FROM AUTHOR]

The present investigation aimed to find the best process variables for microencapsulation of sugarcane juice acidified with orthophosphoric acid. Different levels of carrier agent, i.e. 8.00 to 14.00% maltodextrin, were investigated at 150 °C and 170 °C inlet temperatures. The spray drying conditions for acidified sugarcane juice were optimized at 170 °C inlet temperature, 75 °C outlet temperature, and 14 ml/min feed rate with 12.00% maltodextrin as a carrier agent. The powder was reconstituted at a rate of 16.60% which was highly acceptable by panelists with similar characteristics to sugarcane juice. The microencapsulated powder showed good storage stability up to 60 days with minimum changes in sensory characteristics under ambient conditions. Sugarcane juice is a thirst-quenching drink high in nutrients and has medicinal and therapeutic properties, but its marketing is limited due to its rapid degradation. In this study, the acidification technique is utilized as the addition of an acid act as a barrier by preventing the changes in physico-chemical characteristics in the beverage. In addition, it also inhibits microbial growth. Spray drying is one of the possible technologies for conserving sugarcane juice, and it is a potential way to convert it into a more accessible form for easier handling. Thus, adopting this technology could provide an opportunity for the sugarcane industry to commercialize sugarcane juice. [ABSTRACT FROM AUTHOR]

People are focusing more on gluten free food products with minimal production costs. Maize is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion people in the world. Maize was the first plant cultivated by farmers 7000–10,000 years ago in Mexico and later spread to various parts of the world. Maize is generally classified according to its colour, which ranges from white to yellow to red to black. Another major categorization is based on the size and composition of the endosperm containing an appreciable amount of carbohydrates (66.2%), lipids (3.6%), proteins (11.1%) and vitamins and minerals (3.6%) along with fibres (2.7%). Unfortunately, maize is deficient in two major amino acids, namely tryptophan and lysine and also minerals like iron and zinc and vitamin B12. Due to a good nutritional profile, a high proportion of maize grains is processed industrially for transforming into value-added products by three basic methods:- wet milling, dry milling and nixtamalization that enhance shelf stability of the product by preventing the hydrolysis of lipids. This review hopes to facilitate the feasibility of maize incorporation in various food products prepared from other cereal crops and its impact on quality and shelf life with a prime objective to spread awareness regarding nutritional qualities as an alternative to wheat or rice. [ABSTRACT FROM AUTHOR]

Nuggets popularly known as warrian is the traditional household food item of India and prepared from black gram but deficit in essential amino acid, lysine. Present study conducted to prepare lysine enriched nuggets using white button mushrooms (WBM) that contain all the essential amino acids. Black gram paste was fortified with WBM 0 (T0) to 50 at 10 % increments (T1 to T5). Moisture, ash, crude protein and fat were increased in T0 to T5 ranged from 10.00 to 13.52 %, 4.00 to 4.18 %, 13.90 to 23.80 % and 0.37 to 1.00 %, respectively. The cooking weight, cooking losses and antioxidant activity (as DPPH) were increased with increase in WBM (lysine enrichment) in nuggets. In textural analysis, hardness decreased with increases fortification from 1.971 to 0.889 kg. Based on physico-chemical, cooking and textural properties, black gram to WBM ratio of 80: 20 was recommended. [ABSTRACT FROM AUTHOR]

Honey enriched mango nectar was prepared by using honey as sweetening agent because of its high fructose and glucose content and medicinal properties. The nectar having 20 % pulp, 15°B TSS and 0.30 % acidity was prepared, filled in pre-sterilized glass bottles, heat processed and stored up to 6 months under ambient (13.3-26.3 °C and 44.5-81.0 % RH) and refrigerated (4-7 °C and 73 % RH) conditions. The honey enriched mango nectar could be stored for 6 months at ambient temperature and low temperature storage conditions and only little changes in the quality parameters viz., TSS, titratable acidity, ascorbic acid, total and reducing sugars, carotenoids and hydroxymethylfurfural (HMF) were recorded as compared to sugar based nectar. These changes were more under ambient conditions than refrigerated and no microbial growth was found in nectars at fresh stage and during storage up to 6 months. The hydroxymethylfurfural (HMF) content in the mango nectars increased with prolonged storage period. The mustard honey based mango nectar had the higher carotenoids content but this decreased (725.60-689.20 mg/100 ml) during storage up to 6 months under ambient storage conditions, whereas the decrease was less under refrigerated storage conditions. Organoleptic quality score was higher in mustard honey based mango nectar (6.8) as compared to sugar based mango nectar under refrigerated conditions after 6 months storage. The results indicated that the mustard honey based mango nectar stored at low temperature was acceptable with respect to colour, taste and overall acceptability without any microbial spoilage and could be marketed as health drink. [ABSTRACT FROM AUTHOR]

Juice from sand pear and apple was extracted by grating the fruits following extraction using hydraulic press. The juice after extraction was filtered, heat pasteurized and packed in glass bottles followed by processing. Suitability of blending sand pear juice with apple juice was evaluated. Blending of sand pear juice (SPJ) with apple juice (AJ) in the proportion of 50:50 to 60:40 gave better quality with higher sensory score. With the increase in the level of SPJ in the AJ mix there was gradual increase in the level of polyphenols. Brix to acid ratio of the beverage was optimum when SPJ and AJ were blended in the ratio of 50:50 to 60:40. Storage of blended beverage containing 50-60% SPJ was found more shelf stable during 6 months storage. [ABSTRACT FROM AUTHOR]

Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability.Graphical Abstract: Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols, and anthocyanins less effective. A new era of spray drying is unfolding, marked by breakthroughs such as ultrasound-assisted, nano, vacuum, dehumidified air, superheated steam, pulse combustion, foam, and flame methods, which promise improved preservation, energy use, and powder consistency. These technologies refine the drying process, shoring up the defense of delicate bioactives, averting nozzle blockages, and honing particle size precision. Additionally, the spray chilling method bolsters the resilience of vulnerable ingredients through processing and storage. The exploration of novel biopolymers as carriers aims to combat public health issues like obesity and cardiovascular disease. This critical review captures the transformative strides made by recent spray drying approaches and encapsulating agents, driving food processing forward towards greater quality, health benefits, and industrial sustainability. [ABSTRACT FROM AUTHOR]