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Bread prepared by incorporating powders of fruits (banana -10%, 20%; aonla - 5%, 10%; sapota - 10%, 20%;) at different proportions to the standard recipe were evaluated for various physico-chemical and sensory parameters. Addition of banana, sapota and aonla powder enhanced nutritional quality in terms of crude fiber and carbohydrates. Incorporation of banana, aonla and sapota powder in bread resulted in decrease in gluten, protein and total sugar content of breads from 18.33 to 11.66 per cent and 11.31 to 8.51 per cent, 6.52 to 5.03 per cent, respectively. Water activity and moisture content in breads varied from 0.77 (5% aonla powder) to 0.82 (20% banana and 20% sapota powder) and 29.16 per cent (10% aonla powder) to 41.00 per cent (20% aonla and 20% sapota powder), respectively. Colour values (L*, a*, and b*) differed from 69.46 (control) to 45.92 (20% sapota powder), 4.4 (20 % sapota powder) to -0.68 (control), 12.11 (10% aonla powder) to 6.69 (10% banana powder) indicating greater lightness of bread made from 100 per cent refined wheat flour. Sensory analysis revealed that breads incorporated with sapota and banana powders up to 20 per cent and aonla powder up to 5 per cent did not affect the sensory qualities.

Two different potato based ready-to-eat (RTE) snacks were prepared using high temperature short time (HTST) air puffing followed by oven toasting and evaluated for its nutritional changes that took place during high temperature short time air puffing and oven toasting process. The nutritional composition of initial samples before puffing and oven toasting and final products were measured in terms of moisture content (% db), protein (%), fat (%), ash (%), crude fiber (%), carbohydrates (%, by difference), ascorbic acid content (mg/100g), nitrogen solubility index (%), protein digestibility (%), trypsin inhibitor activity (%), calorific value (Kcal/100g) and protein energy ratio. Significant increase in protein (56.67%), ash (70.49%), crude fiber (27.2%) and protein energy ratio (63.20%) were recorded in RTE potato-soy snack as compared to RTE potato snack due to addition of soy flour (10.26%) in the product.

A study was taken up to test the Glycemic Index (GI) of foxtail millet (Setaria Italica). Six healthy subjects between 22-28 years were selected and informed consent was taken from all of them. White bread was used as the standard food. Test foods used were uncoated foxtail millet and coated foxtail millet prepared in the form of rice (millet was cooked only with water). White bread and all the test foods containing 50g of carbohydrates each were given to the subjects. The coatings used on the foxtail millet were gum acacia, fenugreek seed paste, curry leaves paste and aloe vera gel. Blood glucose levels were taken at the fasting level and after 30, 60, 90 and 120minutes of consumption of the white bread and all the test foods. Besides these, in order to test the GI of a mixed meal, seasoned rice (foxtail millet, onion, vegetable oil, groundnut, bengal gram dhal, black gram dhal, mustard seed, cumin seed, green chillies, curry leaves and tomato) was also prepared and given to the same subjects. Results showed that the GI ranges from 28 to 33; with fenugreek seeds coated millet having the lowest GI of 28 followed by curry leaf coated (30), aloe vera coated (31) and gum acacia coated (32) and the uncoated millet having the highest GI of 33. The GI of the mixed meal was 47. When compared to the uncoated millet, the coated ones had lower GI though the difference was not statistically significant. A negative correlation was observed between GI of coated and uncoated millet and dietary fiber (r=-0.85) but a positive correlation was there between GI of foxtail millet (coated and uncoated) and starch (r=0.95). Thus it can be inferred that the uncoated foxtail millet and coated foxtail millets are effective in lowering blood glucose levels.

Production, phytochemical characteristics and mineral contents of pulp rink and analogue yoghurt from pretreated balanaites aeqyptiaca fruit pulp were investigated. Production of rink a yogurth analogy ewer mae from balanite fruit via boiling sifting, water elution to make pulp rink. A yoghurt stock was ration with pulp rink sample at 50:50 dilution and allow to ferment over night to make analogue yogurth fron balanaites pulp. Results revealed that taninin, saponin, flavonoids and alkaloid were present in pup rink qualitatively. Tannin and saponin were not found in yogurth samples except flavonoids and a alkaloids. The mineral content were favorable in the drink, for Zn at ( 0.0306mg/L) , Cu at (0.6328mg/L), Fe at (2.796mg/L),Mg at (18.5767mg/L) and Ca at (6.6783mg/L) compared with the control;( Zn, 0.0250mg/L) (Cu,0.0103mg/L)mg/L, (Fe.1.3001mg/L), (Mg 17.1005mg/L), (Ca, 46.3778mg/L). Only Zn and Cu were found abundant in balanites analogue yoghurt at 50:50 blend ratios compare with the control. Production of balanites juice and analogue yoghurt are possible and could fight age related nutrition, hidden hunger and alternative to imported black currant drink and expensive powdered milk base which are not affordable by our rural society.

Purpose: “The purpose of this research study was to investigate the effect of Puritan’s Pride probiotic on gastrointestinal quality of life of working adults aged 18 to 65years at the Loma Linda Support Services Building.” Methods: Working adults, 18 to 65years of age, from the Loma Linda Support Services Building were eligible to participate in the study. Subjects were excluded if they were taking antibiotics or had taken antibiotics within the previous six months. Subjects who consented were given an initial Gastrointestinal Quality of Life Index (GIQLI)1 test and a probiotic supplement for 60days. Subjects’ body composition was also tested during the initial visit. After the 60 days of supplementation, subjects returned to retake the GIQLI and to retest their body composition. Results: Eleven subjects, 1 male and 10 female, reported for post intervention GIQLI and body composition testing. A mean increase of 10.7 (SD= 11.1) in GIQLI scores was found after probiotic supplementation (p= .009). No significant differences were found in pre and post intervention measurements for BMI, body fat, and weight. The best predictor of post intervention GIQLI scores was pre intervention GIQLI scores. Conclusion: There was an improvement in the related gastrointestinal quality of life in our subjects as shown through a significant increase in GIQLI scores and subjects’ commentary. The best predictor of posttest GIQLI scores was pretest GIQLI scores.

This study aimed to evaluate the effect of chronic treatment with purple grape juice (Vitis labrusca L.), by free access or gavage, during the pregnancy and lactation on the behavior and parameters of oxidative stress on the central nervous system tissues of female Wistar rats. The female Wistar rats (n=40) were mated, and the pregnancy was confirmed by vaginal swab. After the pregnancy was confirmed, the animals were randomly divided into 4 groups: water (free access); water (gavage); juice (free access); juice (gavage). The animals were treated with water or juice (free access or gavage). The gavage was done once a day at a dose of 7µL/g of body weight. On the open field test, we observed that the grape juice was able to increase the latency time, decrease the time to rearing and lower the time and the frequency crossing. In the plus maze test, the grape juice was able to decrease the time spent in the open arm, which suggests anxiolytic characteristics to the juice. On the oxidative stress analyzes, the grape juice was capable to reduce the lipid per oxidation, however, it was not able to reduce the protein oxidation induced by the damage provoke by the gavages. Grape juice increased non-enzymatic defenses (sulfhyidryl content) in the cerebral cortex. The activity of the SOD and CAT enzymes were modulated by grape juice differently depending on the tissue evaluated. We observed that the SOD/CAT ratio also presented a different behavior in each of the tissues. We conclude that pregnancy can be an important factor to alter various parameters, on behavioral or biochemical assays. However, we found that grape juice was able to improve some parameters, reducing the stress caused by gavage in brain structures.

Present investigation was undertaken to prepare carbonated beverage from pomegranate juice. Fruits of Ganesh variety were used in investigation. The yield of pomegranate juice obtained on whole fruit basis was 43 per cent while it was 68 per cent on aril weight basis. The carbonated beverage was prepared with 5,10,15,20 percent pomegranate juice with blending of ginger juice at 1, 2, 3 per cent by maintaining the TSS at 15 Brix and acidity 0.32 per cent. Based on the organoleptic evaluation, carbonated beverage with 10 per cent pomegranate juice and ginger juice 1 per cent was best among all the levels.

The use of dietary antioxidants and nutraceuticals is one of the strategies often pursued as low cost remedies to reduce oxidative stress for preventing diabetes and its chronic complications [2]. Different parts of papaya (seeds, roots, leaves, barks, flowers, latex, and fruit) have been used in folk medicine to treat various diseases, including diabetes, cancer, and cardiovascular and infectious diseases [3]. Papaya (Carica papaya) is a perennial plant of tropical and subtropical regions, which requires temperatures between 21 and 33 °C and cannot tolerate temperatures less than 15 °C [4,5]. The papaya tree can grow to about 6-10 feet in high tunnels and produces unripe green papaya, which are harvested before the temperature drops below 15 °C. Recent scientific studies have validated many of the traditional uses and reported antiviral, antibacterial, antiprotozoal, antifungal, anti-inflammatory, antitumor, antihypertensive, wound healing, neuroprotective, diuretic, abortifacient, antifertility, hypoglycemic, and hypolipidemic properties [3,6-8]. This wide range of biological activities from papaya is attributed to its content of a number of phytochemicals including, flavonoids, polyphenols, alkaloids, glycosides, triterpenes, lectins, saponins, polysaccharides, vitamins, minerals, enzymes, proteins, and oils [3]. Editorial

Sweet potato (SP) is the world’s seventh most important tropical food crop after wheat, rice, maize, potato, barley and cassava. Pigments present in sweet potato namely, s-carotene, anthocyanin and unidentified flavonoids are regarded as antioxidants. As SP roots are rich in starch, sugars, minerals, vitamins and dietary fiber, they have high potential for undergoing fermentation into value-added commodities like curd, yogurt, pickles, amongst others. Added s-carotene rich SP provided vitamin A, starch, dietary fiber that functioned as thickener and stabilizer. In the present study, s-carotene rich SP curd was prepared by fermenting (hyphenate these two words) 16 % SP and cow’s milk. The samples were subjected to consumer evaluation that was modeled using logistic regression to identify which sensory attributes determine acceptability of the product. Our results showed that texture and color significantly influence consumer acceptability. Addition of SP enriched curd with dietary fiber and starch improved the firmness of the curd.

Trigonella foenum-graecum seeds and Gymnema sylvestre leaves are health promoting food ingredients which are particularly beneficial for individuals suffering from diabetes mellitus. In order to promote their incorporation in diet, vegetable cereal mix was formulated as a dried food product with extended shelf life, which could be easily reconstituted for consumption. Response surface methodology and central composite design were used in optimization of vegetable cereal mix. The objective was to devise the best combination of process variables and obtain optimal recipe having minimum fat, maximum fiber, in-range carbohydrate and maximum overall acceptability. Three quantitative controllable factors were selected for the experimental design: amount of Trigonella foenum-graecum, soaking time of Trigonella foenum-graecum and amount of Gymnema sylvestre as process parameters. Response variables were fat, fiber, carbohydrate and overall acceptability. Regression models and response surface plots were generated and adequacy was tested with regression coefficients and the lack of fit tests. Sensory, physico-chemical and microbiological analysis were undertaken for optimized recipe. The optimum recipe had 8.0 g Trigonella foenum-graecum with 8.0 hours soaking time and 5.0 g Gymnema sylvestre with 0.48 g fat, 3.01 g crude fiber, 29.84 g carbohydrate and 89.17 overall acceptability score. Results indicated that optimized product obtained good scores for all sensory attributes and had good shelf life. This vegetable cereal mix was nutritionally adequate and had desirable sensory quality.

The World Health Organization (WHO) recognizes obesity as a global epidemic of public health concerns. Diet has a role on the incidence of obesity, consequently the WHO suggests among other strategies, to reduce the caloric intake arising from free sugars to below 10% of the total daily caloric intake. Sugar-reduction is therefore of interest to the food industry, in particular to markets that are traditionally based on the use of sugar, such as confectionery and market segments that use confectionery technology. Sugar alcohols provide solutions in terms of sweetness, functionality, and bulk at reduced calories, while fibers can provide additional nutraceutical solutions for further claims.

The concept of Culinology®—the blending of culinary arts and food science—was introduced in 1996 by the Research Chefs Association. The result has quickly changed the way America's food industry develops new food products. A Culinology program of study incorporates elements from both the culinary arts and food science disciplines, enabling the student to understand the science behind the food while mastering the culinary arts. As a new academic discipline, Culinology will revolutionalize the food industry, and its practitioners will define the future of food.

Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology® is a profession that links skills of culinary arts and food science and technology in the development of food products. An online survey was created asking RCA members from all 6 membership categories (Associate, Affiliate, Chef, Culinology, Food Science and Technology (FST however, the factors are important to job success. FS&T members have a lower level of knowledge in “Nutrition” yet identified the factor important to job success. An opportunity exists to improve educational efforts for specific membership categories.

The Research Chefs Association (RCA), a professional association for Culinology® (i.e., culinary science), has created core competencies for practicing Culinologists. This qualitative study was performed to gain insight into perceptions of RCA members about the Culinology core competencies. In focus groups conducted at the 2008 RCA Annual Conference, members expressed confusion about the self-selected membership process but agreed that there is a benefit to a competency assessment of the RCA membership. Participants were confident that results of a competency assessment may improve the knowledge, skills, and abilities of RCA members, to the benefit of members, employers, and the entire industry.

Sushi is a highly desired consumer product; however, freezing a product like sushi is not an easy task due to its wide variety of ingredients, which present very different moisture contents. The objective of this research was to develop high quality frozen sushi with a novel creative design process system. Key factors in the freezing process were considered, including identification of raw materials, experimental determination of moisture content, initial freezing point and nonfrozen water fraction in each component. Shelf life simulation showed that for lower storage temperatures, there is a significant increase in the product's shelf life. A correct development of frozen sushi must take into consideration the best combination of ingredients, process condition and quality, permitting to minimize water migration during frozen storage. The joint effort of a recognized international chef and a technical group was able to design a creative strategy for developing a high quality frozen product for exportation purposes. PRACTICAL APPLICATIONS Sushi is a highly desired product; however, freezing a product like sushi is not an easy task due to its wide variety of ingredients, which present very different moisture content. According to statistics, an exploding demand for ready-to-eat food products has been experienced in the last decade. Advanced Fresh Concepts Corp. runs 900 sushi counters in supermarkets in the United States and Canada and posts more than $100 million in annual sales. Prepared foods and entree categories continue to be the largest within the frozen food market, with more than $5.9 billion in annual supermarket sales. Total retail sales of frozen foods in the U.S. reached more than $26.6 billion in 2001, 6.1 percent higher than 2000, up over 1 billion dollars from 1999 and 2 billion dollars from 1998. A comprehensive and creative approach to value-added product development is culinology. The term was first coined by Wiston Riley, former president and a founder of the Research Chefs Association (RCA). Culinology is the fusion of culinary/chef skills and the skills of technicians/scientists.

Millions of dollars each year is spent funding dairy research to better understand every aspect of milk processing, storage, handling, and shelf life. The dairy industry has shown that in animal milks vitamin C is photo-oxidized when exposed to light, which can cause a cascade of other nutrients that may be affected. Expressed human breast milk has had limited research published, mainly recommendations for storage duration secondary to bacterial growth, with scant research on nutrient quality during handling compared to the animal models. In this study, freshly expressed human milk was placed in containers of varying color/UV sensitivity and exposed to light over 6 hours. The laboratory analysis showed riboflavin and ascorbic acid concentrations rapidly decreased in clear containers. The containers wrapped in foil and those of amber color appear to have prevented the photo-oxidation of riboflavin and ascorbic acid. The concentrations of riboflavin and ascorbic acid consistently decreased over a relatively short space of time when stored in translucent containers. The control of photo-oxidation is an important component of maintaining nutrient quality, particularly in foods intended for infants. Minimizing light exposure would provide protection to the nutrients that are susceptible to oxidation. More research is needed to update recommendation for handling expressed human milk to ensure integrity of fragile nutrients in expressed human milk. The authors concluded that amber and other darkened containers that can prevent photo-oxidation of the breast milk could prevent degradation of certain nutrients in stored expressed human milk and possibly the shelf-life. While more research is needed to further identify harmful and helpful aspects of breast milk storage, these findings can establish a foundational understanding and new perspective on human breast milk handling.

Above all of that, the fermentation of milk greatly increases the nutritional and healthy values. Fermented dairy foods have constituted a vital part of human diet in many regions of the world since times immemorial. They have been consumed ever since the domestication of animals. Evidence for the use of fermented milks comes from archeological findings associated with the Sumerians and Babylonians of Mesopotamia, the Pharoses of northeast Africa and the Indo-Aryans of the Indian subcontinent. It was reported that consuming fermented dairy products caused to longevity [3,4]. Fermented milk products not only are consumed for their benefits but also for refreshing effects. Their popularity is said to be attributed to the effective use of consumer-driven flavors and milder cultures [5]. These products already have a positive health image [6,7], which can be further enhanced by the addition of probiotic bacteria with therapeutic properties. Various microorganisms characterize the diversity of fermented milks around the world. Lactic fermentation by bacteria transforms milk into the majority of products [8]. A combination of lactic starters and yeasts is used for some products, and in a few cases lactic fermentation combined with molds makes up the flora. In many countries, yogurt and fermented milks with probiotic cultures are available. These are made with defined cultures that have been scientifically documented to display certain health benefits [9]. Fermented milks may be mixed with water to make a refreshing beverage. Salt, sugar, spices or fruits may be added to enhance taste. Liquid yogurt is the prime example. Spoonable yogurt has significant commercial importance all over the world. It is sold in cups and tubes.

The use of coating agents is one effective way to reduce oil absorption in fried products. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The aim of this study was to analyze the effect of hydrocolloids as coating agent on the quantity of oil uptake and on sensory attributes of potato chips. The effect of the coating composition showed that the minimum fat content was related to 1% carboxymethyl cellulose (CMC), 0.5% xanthan, 0.3% guar and 1% xanthan with 21.2, 21.7, 22.4 and 24.8%, respectively, and the highest of fat content was related to blank sample (non-coated), 2% tragacanth, 0.5% guar gum with 49.4, 41.7 and 33.2% of oil content, respectively (p,0.05). The most effective coating agent reduced the oil uptake by 57.03, 55.94, 54.67 and 49.71%, respectively (p,0.05). Sensory evaluation showed that the best color was related to 1% CMC, 0.3% guar and 2% tragacanth, and with respect to flavor evaluation the best flavor was observed in tragacanth 2%, CMC 0.5% and CMC 0.1%, and the best texture referred to tragacanth 2%, CMC 0.5% and CMC 1%. In sensory evaluation, all coated chips got high scores compared with blank (non-coated chips) samples (p,0.05).

This study compared the growth of three Lactobacillus strains in the presence of gums during a 12-hour incubation period at 37°C in order to determine which gum promoted the most growth. Our results showed that the populations of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were significantly higher in milk compared to growth in a laboratory medium, whereas Lactobacillus reuteri DSM20016 performed better in the medium. The recommended level of log 6CFU g -1 was exceeded for all tested trains during the incubation period. The addition of xanthan led to the highest growth of L. rhamnosus GGB101 (8.81±0.01logCFU/mL) and L. rhamnosus GGB103 (8.32±0.01 log CFU/mL) in milk. Carrageenan-maltodextrin promoted the highest growth (8.30±0.23log CFU/mL) of L. reuteri DSM 20016 in the medium and was found to support significant growth of Lactobacillus strains in both milk and medium. Our results showed that carrageenan-maltodextrin, xanthan and carrageenan could thus serve as functional ingredients for the enhanced growth and viability of Lactobacillus strains to promote quality probiotic dairy foods and thereby promote human health.

Superfoods like wheatgrass, cod liver oil, fruits, vegetables, nuts, seeds and ancient grains naturally provide our bodies and brains with fuel. These foods are alkalizing on the body helping to reduce inflammation and improve mineral balance. When we don’t sleep, eat processed foods, and have high stress, our body becomes very acidic leaching out valuable minerals including calcium, iodine and magnesium. Overtime, this can cause problems with our sleep, hormones, and overall health. Reducing inflammation by adding superfoods can help clear our minds and enhance concentration making room for positive and productive thoughts. Of course it’s not enough to just eat healthy. Incorporating rest and movement practices into the equation are essential for health and productivity.

Objective: The aim of this study is to evaluate the effects of a supplement containing peptides and amino acids derived from oyster meat on fatigue of healthy individuals. Methods: To a supplement-intake group, 201 subjects (average age, 35.3 years old) were assigned, and they were orally administered the supplement containing peptides and free amino acids derived from oyster extract powder prepared by hydrolysis of oyster proteins for 4 weeks. Fifty (50) subjects (average age, 34.9 years old) were assigned to a control group which did not take the supplement. Fatigue feelings of the participants were examined by a questionnaire for fatigue feelings before and after the treatment. The intake period of 17 subjects in the supplement-intake group was extended by 12 weeks after obtaining their consent, followed by assessing the subjective fatigue feelings by the questionnaire and the objective fatigue levels by mechanical measurements. Results: The fatigue feelings in the supplement-intake group evaluated by the questionnaire for work-related fatigue, were improved significantly after the treatment with the significant improvement of five factors of the fatigue feelings (P

In the title of this paper lies both the culmination of a lifetime of study and reflection on the general field of culinary as a subject field and the potential for years of further enlightened intellectual engagement, study, research, reflection, and vibrant discussion on the etymology of all of these terms in the context of a developing subject. Much has been written on culinary arts and gastronomy, but I believe too little attention has been paid to the development of culinary science (culinology), the study of food selection, combination, cooking, serving, and eating and its impact on global society as a subject/discipline.

A trend in new food product development is the growing participation of chefs within an organizational framework known as Culinology(r). Culinology(r) is defined as the fusion of culinary/chef skills and technical/scientific skills. Combining culinary expertise with food science is expected to produce more creative and financially successful products. This concept paper develops ideas for embedding the culinary framework into a broader interdisciplinary and multisector system for designing and developing new food products from publicly managed natural resources. Initial results from implementing the first stage of this framework are provided for West Coast albacore tuna.

Some issues related to the microbiological quality and safety of probiotic products requires the use of fast and reliable microbiological methods for control throughout production and along the market chain. One of the authenticity/quality issues related to probiotic products at the market is the actual content of viable lactic acid bacteria (LAB) in them. Claims on the labels usually state live LAB content above 106-107 cfu/ml or g, but market studies show that in many occasions this may not be true. Another issue related to dairy-based products is their safety, and a common problem is contamination by microorganisms from the Enterobacteriaceae group. The aim of this study was to compare the performance of the alternative MPN-based methods TEMPO LAB® and TEMPO EB® with the reference methods ISO 15214:1998 and ISO 21528-2:2004 for the enumeration of LAB and Enterobacteriaceae in various probiotic products. The study was conducted with 114 Bulgarian probiotic foods and supplements. Results showed good agreement between the TEMPO and the respective ISO methods, which confirms that TEMPO LAB® and TEMPO EB® can effectively be used as rapid alternative methods for assessing the content of live LAB and Enterobacteriaceae as important quality and safety indicators for probiotic products.

The present study assessed children’s appetite after consumption of either a lowcalorie (LC) or high-calorie (HC) meal, followed by a timed bout of physical activity. Children aged six to ten years (N=19) participated in each of two trials, where they were asked to consume a HC or LC meal, and were then given free-choice access to physical and sedentary activities for 30 minutes. Trials were separated by one week, and treatment order of meals was randomized. The two, fast food-style meal conditions were comprised of the same food items and identical in macronutrient proportion, however were designed to contain approximately twice as much energy in the HC (~600 calories) compared to LC (~300 calories) condition. Subjective satiety ratings were collected via Visual Analogue Scale (VAS) at four time points during each trial (pre-meal, post-meal, post-activity, and four hours post-meal). ANOVA revealed a meal condition by time interaction (p=0.045) for Appetite rating. Compared to HC, Appetite ratings were greater (p≤0.015) in LC both immediately post-meal (71±74, HC versus 131±96, LC) and post-activity session (96±66 HC, 160±57 LC). There were no differences (p≥0.16) in Appetite rating between the conditions at the pre-meal and four hours post-meal time points (p’ s ≥0.16). Therefore, while Appetite was greater immediately after eating the LC meal than the HC meal, that difference is eliminated by four hours post-meal which is likely to be the time the next meal is consumed.

Ready to eat peanut (Arachis hypogaea) chutney was developed and the recipe was optimized by sensory evaluation. The effect of vinegar percentage, packaging material and storage temperature over the RTE chutney was studied. Taguchi orthogonal array method was adopted for designing experiment. Quality parameters viz. moisture content, pH, carbohydrates, protein, fat content and overall acceptability were estimated for 40 days at an interval of 10 days. Quality kinetics was studied and kinetic rate constant, activation energy (E a ) and temperature coefficient (Q 10 ) were estimated. Storage studies were analyzed based on t 0.9 (Shelf life period) and t 0.5 (Half life period). Based on the experiments, Treatment T 3 (10% of vinegar, packed in glass bottle and stored at refrigeration temperature) was found to be an optimal solution.

The effect of sprouting of soybean on the yield, proximate composition and sensory quality of tofu were studied to assess the feasibility of using sprouting as a non-chemical, non-thermal tool to improve quality of tofu. Tofu was prepared from sprouted, unsprouted and combination of both sprouted and unsprouted seeds in equal proportion. Product from sprouted varieties showed increased crude protein and crude fiber i.e. 44.73±1.34% and 11.98±0.71% respectively. Fat, ash and carbohydrate was however found to decrease on germination. From the sensory evaluation, sprouted tofu got highest mean sensory score. Aroma of sprouted tofu was highly accepted. The yield % of tofu samples were also calculated and were found to be 42.33%, 37.69% and 39.70% for regular, sprouted and combined tofu respectively. From the sensory evaluation, sprouted and combined tofu was selected for further analysis and both types were prepared by varying the coagulation temperature i.e. 75 °C and 90 °C. The yield % of sprouted and combined tofu prepared at 90 °C was found to increase significantly (p>0.05). The proximate composition varied slightly with increase in coagulation temperature. Minerals content (calcium and iron) decreased significantly (p>0.05) with increase in temperature. Similarly, phytic acid and oxalate content in tofu decreased with increase in coagulation temperature.

Undeniably, technological treatments alter the physical structure of the food matrix and hence its nutritional value, either in a positive or negative way. There is obviously no question of eating cereal grains or legumes without hydrothermal treatment because starch has to be a minimally gelatinized to be digestible