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Summary: The study aims to investigate the effect of germination time on kidney bean protein isolate (KBPI), enhancing its nutritional and functional qualities to fill a knowledge gap. Using an alkaline extraction‐isoelectric precipitation strategy, KBPI was extracted with different germination periods (0–72 h). Germination up to 48 h significantly increased GKBPI (germinated kidney bean protein isolate) yield to 44.01%–50.01%, with G48H at 81.20% showing the highest protein recovery at 45 °C. Essential amino acids like valine and threonine were notably retained up to 48 h at 45 °C, preserving GKBPI's nutritional profile. Gelling capacity, protein solubility, foaming and emulsification properties were favourable at 35 °C with 48‐h germinated samples, making GKBPI versatile for food applications. GKBPI also displayed antioxidant activity, with DPPH% values ranging from 20.19% to 24.47%. After 72 h of germination, phytic acid levels decreased by 47.94%, leading to higher in vitro protein digestibility (IVDP) in G48R (germinated kidney bean for 48 h at 35 °C alkali extraction temperature; 82.82%) and G48H (germinated kidney bean for 48 h at 45 °C alkali extraction temperature; 85.55%) due to reduced anti‐nutrients. The study delves into the novelty of germination time's impact on KBPI. Extended germination, up to 48 h, increases protein yield, recovery, IVDP, antioxidant activity and enhances functional properties and reduced anti‐nutrients which indicates that GKBPI has significant potential as an ingredient for various food applications. However, further research is needed for in vitro data, toxins profile and a comprehensive understanding of its practical, economic and health‐related implications. [ABSTRACT FROM AUTHOR]

Millet malt is a nutrient‐dense diet for children and elders. There is a lack of research studies dealing with malt‐based protein substitutes in snack bars. This research presents a novel concept for using millet malt for the production of the snack bar. Given health credentials, millet malt can be a healthier alternative to conventional snack bars. The study found the effect of millet malt addition ranges from 10, 12, 14, and 16% on the quality of snack bars. The most acceptable snack bar was millet malt level at 12% (M12), which contributes to 21.82% of protein and 450 kcal of energy. Millet malt–enriched bars (MMEB) have good antioxidant activity (95.89%), in vitro protein digestibility (79.08%), and total phenolic content (105.7%), which provide several health benefits and increase the oxidative stability of food. This research depicted effectively the use of millet malt for snack bars as a nutritional supplement in a low‐protein bar. The developed MMEB can recommend for nutritionally risk groups like malnutrition and protein deficiency. Novelty impact statement: The novelty of the present invention millet malt bar comprises the following: The underused millet malt was used as a plant protein source and plant protein was made from millet malt by liquefaction and deproteinization process, which contributes to greater protein digestibility.Natural color and flavor obtained from millet malt syrup by saccharification process were used as the substitute for artificial additives.It has a good balance of protein and energy, besides regular enhanced nutrition, and possesses greater antioxidant activity with the contribution of phenolic compounds. Nutribar provides all the essential nutrients, packed with fiber and phytochemicals. [ABSTRACT FROM AUTHOR]

The effect of hydrodynamic cavitation (HC) on accelerated aging of tender coconut and palmyra blend wine was investigated at 3.45 bar pressure and 15–60 min of treatment (72 to 287 passes). The concentrations of phenolic (3.09 mgGAE/ml) and vitamin C (61.11 mg/100 ml) were maximum after 60 min treatment. However, as treatment time increased, the combined effect of temperature and pressure decreased antioxidant content while increasing the b* value. The overall acidity and pH did not vary significantly. As a result, a 15‐min treatment at 3.45 bar pressure was the most effective. Particle size analysis demonstrated a drop in particle size (D50 549.7 to 246.5) following HC treatment, indicating that HC‐treated wine had a greater influence on aging than standard wine. This research highlights the application of HC as a green technique for wine aging, which might be a game changer in beverage sector. Novelty impact statement: Effect of hydrodynamic cavitation at 3.45 bar for 15–60 min for the aging of wine was studiedTreatment had a synergistic effect on phenols and Vit C and an antagonistic effect on color and antioxidantsFTIR showed that alterations in functional compounds with time during aging of sample wines were comparable to commercial wine. [ABSTRACT FROM AUTHOR]

The production and processing of shallot expels different waste that has never been emphasized for composition and potential applications. These waste streams were initially analyzed for safety. Further, they were analyzed for sugar profile, fatty acid profile, mineral profile, and phytochemicals. The waste streams were found safe for application in food systems. All the streams were found rich in fiber and shallot peel contains 54.76%, highest among all. The fatty acid profile of fat extracted from shallot waste showed the abundance of saturated fatty acids in peel, stalk, and petiole. Unlike other, shallot flower fat contains 55.44% and 31.69% of linoleic (omega‐6 fatty acid) and oleic acid (omega‐9 fatty acids), respectively. Moreover, waste streams were good source of minerals and most significantly petiole contains 2,355.730 mg/kg iron. The waste streams were also found to contain a spectrum of phytochemicals and most significant compound is β‐sitosterol found in all waste streams. Practical applications: Shallot (Allium cepa var. aggregatum) is widely consumed throughout the world. Distinct production practices and processing of shallot expel various waste viz. peel, stalk, flower, and petiole. Most of these waste end up in landfill causing environmental pollution. Moreover, disposal as mere waste causes losses of various high value active compounds. Peel from Allium cepa L. has been studied widely for its composition and application and found to be rich in the active compounds such as quercetin, fructo‐oligosacharides, etc. However, such compositional data are not available for shallot wastes affecting its utilization. The compositional study of shallot waste may pave the way for its effective utilization directly as food ingredient or source of active compounds. In a nutshell, shallot waste are cheap source of various active compounds, soluble and insoluble dietary fibers, flavoring oil, and their effective utilization may give mutual economic and environmental benefits to producers and processors. This study emphasized the onion waste as a potential source for various food application. [ABSTRACT FROM AUTHOR]

The effect of different processing like pasteurization, chilling, freezing, cooling and hardening on the protein and fat content of millet milk in comparison to that of dairy milk and plant milk such as coconut milk was studied. When compared to dairy milk, the millet milk showed higher energy (383 kcal) and comparable level of carbohydrates (78%). While the millet milk has higher crude fiber (0.9%) than dairy milk (0.73), it has lesser fiber content than coconut milk (2.26%). Owing to its mineral content, millet milk also exhibited high ash content (0.35%). The low temperature processes resulted in a very slight reduction of protein (8.5–7.8%) and fat content (0.74–0.6%) when compared to that of unprocessed millet milk (9.1%) yet it still stood much higher than that of dairy milk (2.4–1.8% protein and 1.2–1.1% fat) even after being processed. There was also an increase in TSS and a decrease in viscosity with lower temperatures. Malted milk showed an increase in protein and fiber content whereas an increase in ash content. The malting process proves beneficial since it results in a product with increased protein and decreased fat levels. Practical applications: When considering a millet milk as a replacement for dairy milk, the replacement capability of the millet milk should be studied in order to know in which kind of products it can be applied. Toward the same purpose, it is essential to study the changes in nutritional quality through processing at different temperatures. Since nutritional as well as pH, TSS and viscosity play the major role right from flavor to texture in case of milk products, they were studied upon mainly in this case. [ABSTRACT FROM AUTHOR]

Carbonated beverages are the most popular beverages due to its thirst quenching, fizziness, and refreshing nature. Carbonated drink covers almost half of the total soft drink consumption. Growth rate of soft drinks value is around 11% over the last 2 years. Carbonated fruit drink was prepared using different concentrations of guava fruit juice and egg albumin to develop protein‐enriched carbonated fruit drink. The physicochemical and nutritional properties were studied and the changes were observed with respect to carbonation and egg albumin fortification. The best result was obtained for fruit drink containing 30% fruit juice and 15% egg albumin fortification showed protein content of 10.1 g/100 g. The accelerated storage conditions in the study were 14 and 40°C with 90% relative humidity. The predicted shelf life was 60 days for protein‐enriched carbonated guava drink and 131 days for carbonated guava drink at refrigerated condition without any artificial preservative. Practical applications: Guava fruit is a rich source of vitamin C and antioxidants like carotene and lycopene, whereas egg albumin is a rich source of essential amino acids and is a complete protein. Lack of nutrition in the carbonated drinks in the present era leads to the development of this drink. Combination of egg albumin with guava makes the carbonated drink more nutritious and this drink can be a very good alternative for carbonated drinks especially whey‐based fruit drinks. Accelerated shelf‐life study can save time to check the shelf stability of the new product launch to the market. [ABSTRACT FROM AUTHOR]

Tender coconut water (TCW) is a natural drink rich in natural electrolytes, minerals, salts and sugars; it has good health benefits. But, its shelf-life is very limited because of the active nature of enzymes present in it when exposed to air. Therefore, the processing of TCW is necessary to inactivate the enzymes. So, this study aims to observe the effect of various process parameters of pulsed electric field (PEF) on the quality parameters of TCW. For the treatment of TCW with PEF, a full-factorial design of experiments was followed with process parameters such as three levels of electric field intensity (8, 12, and 16 kV/cm), two levels of pulse width (PW) (50 and 70 μs), and six levels of the number of pulses (2000 to 12,000 pulses) were considered at a constant pulse OFF time of 75 ms. PEF treatment did not significantly change pH, total soluble solids, and viscosity. However, it significantly affected vitamin C, colour, and total and reducing sugars. PEF treatment significantly enhanced the total phenolic content and antioxidant activity by 23.17% and 42.49%, respectively. At the same time, significant inactivation of polyphenol oxidase (100%) and peroxidase (60.2%) was observed at PEF treatment conditions of 16 kV/cm, 70 μs PW, and 12,000 pulses. Moreover, no significant change in the sensory acceptability of PEF-treated TCW (16 kV/cm, 70 μs PW, 12,000 pulses) when compared to the untreated/fresh TCW, which is a promising sign. [ABSTRACT FROM AUTHOR]