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PurposeCurrently, there is a great demand for those food products that are easy to prepare or ready for direct consumption. Making pear fruit/juice available round the year is desirous owing to pears' high-nutritional value and specific pleasant taste. Pear is, however, a seasonal fruit and under ambient conditions has a limited shelf life rendering it available as fresh fruit for a specific period.Design/methodology/approachThe study aimed to optimize the spray drying process parameters using response surface methodology for the development of pear juice powder. The process variables included the inlet air temperature of 140–210°C, maltodextrin levels of 4–25%, atomization speed of 11,400–28,000 rpm, feed flow rate of 180–630 mL/hr, and feed total soluble solids (TSS) of 13–30°Brix. The dependent responses were powder yield, solubility, antioxidant activity {% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity}, dispersibility, hygroscopicity and particle density.FindingsAmong independent variables, inlet air temperature showed a predominant effect. The optimum processing conditions for the development of pear juice powder with optimum quality were 163.02°C inlet air temperature, 13.50% maltodextrin, 28,000 rpm atomization speed, 390.94 mL/h feed flow rate, and 25.5°Brix feed TSS. Under these optimum conditions, pear powder with desirable properties could be produced. The experimental and predicted values were found to be in agreement, indicating the suitability of the model in predicting optimizing responses of pear powder. Glass transition temperature of pear powder was found to be 36.60 ± 0.40°C, which is much higher than that of ambient temperature, suggesting better shelf stability.Originality/valueThe processing of pear fruit has resulted in the increased demand for pear juice powder in both domestic and international markets as a primer of new food products. The optimum conditions obtained in the current study could provide a new insight to the food industry in developing spray-dried pear powder of optimum quality. This can open up a new horizon in the field of food industry for the common masses of Jammu and Kashmir, India.

Purpose The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology. Design/methodology/approach In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rotatable design. In the second part of hybrid technology, the optimized protein pellets (PP) obtained were subjected to microwave heating (MH) for 50,100, 150, 200 and 250 s. Findings The optimum predicted conditions for development of pellets using extrusion cooking were feed proportion (85% LF and 15% EP), barrel temperature (140°C), screw speed (340 rpm) and feed moisture content (12%). When these pellets were subjected to MH, 150 s of heating time was considered as prudential to induce desirable quality changes in PP. The increase in sectional expansion index, crispness and overall acceptability from 0.637 to 0.659, 4.51 to 6.1 and 3.27 to 3.59 with corresponding decrease in bulk density and breaking strength from 73.33 to 69.75 kg/cm3 and 6.24 to 5.13 N during 150 s of MH indicated that quality characteristics of extruded PPs were improved after MH. Practical implications Nowadays, consumers have become more health conscious than ever, and the demand for nutritious snacks has increased many folds. However, the high protein content restricts expansion of snacks, which was overcome by subjecting extruded pellets to MH to produce third generation pellets. Furthermore, the PP has a protein content of 31.62%, which indicates that if an average person consumes 100 g of these snacks, it will suffice 60% of total recommended dietary intake (0.75 g/kg body weight/day). Lentil-based pellets expanded by use of such hybrid technology (microwave-assisted extrusion cooking) can help to provide a feasible, low cost and protein-rich diet for malnourished population besides being a value addition to lentils. Originality/value LF in combination with EP was tested for the first time for development of nutrient dense pellets. Moreover, use of microwave-assisted extrusion cooking offers a workable and innovative technique of developing protein-rich pellets with improved physico-chemical and sensory attributes.

PurposeThroughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics.Design/methodology/approachThe independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design.FindingsAll the quality parameters were significantly (p R2 = 0.99). The optimum extrusion conditions obtained by numerical optimization for development of extrudates used for making instant talbina were moisture content (12%) and barrel temperature (105°C). Various functional, pasting, complexing index and physicochemical properties of instant talbina were improved by the addition of honey and milk. The instant talbina prepared from barley flour with the addition of milk and honey showed increase in the β-glucan content, resistant starch, antioxidant activity and decrease in glycemic index with improved overall acceptability.Originality/valueAs far as we could possibly know that very limited or not many studies have been carried out wherein the possibility of developing instant talbina (porridge) have been carried out. As a result, the current study has a lot of potential for the food industry to manufacture β-glucan rich functional instant talbina with improved antioxidant characteristics and low glycemic index.

PurposeApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.Design/methodology/approachThe spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.FindingsAmongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.Originality/valueTo the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

PurposeThe present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing central composite rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies.Design/methodology/approachLycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5 to 75:25), feed moisture (12–20%), screw speed (200–600 rpm) and barrel temperature (125–185 °C), were studied to determine their influence on dependent variables, namely, specific mechanical energy, hardness, water solubility index, lateral expansion, water absorption index, bulk density and color.FindingsAll of the quality parameters were significantly (p R2 = 0.85–0.95). The optimum conditions for the development of tomato pomace-incorporated corn-based extrudates were feed composition (90:10), feed moisture (14%), screw speed (300 rpm) and barrel temperature (170 °C). The moisture, fat and carbohydrate contents of the extrudates were significantly reduced, whereas protein, ash and fiber were significantly (p Originality/valueAs far as the authors could possibly know, scanty literature exists wherein the tomato pomace has been utilized for the development of lycopene-rich corn-based extruded snacks. Such extrudates with significantly higher fiber and lycopene contents than corn flour will serve as a suitable alternative for the development of shelf-stable ready-to-eat extruded snacks.

Purpose The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs). Design/methodology/approach BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics. Findings Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business. Originality/value The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

Quality of a fruit is defined as a combination of features that distinguish an individual from its similar ones based on its standard. It determines how safe is it to consume a product postharvest, and hence its extent of acceptance and grading. Quality is defined on the basis of certain external features such as shape, weight, color, firmness, temperature, smoothness, taste, apparent spots and a few internal features like ripeness, sugar content, biochemical composition, pigments, dry matter and pectic ingredients. Scrutiny of fruits and vegetables for determining the quality is done either by human vision, i.e., manual observation or by machine vision, i.e., using sensors. Human monitoring requires a panel of 10–15 trained experts to check the shape, dimensions, age, ripeness, and other features of fruits and vegetables. Machine based scrutiny involves sensors and instruments and involvement of mathematical algorithms to measure quality of fruit. The conventional machine-based practice of examining the quality may damage the fruit itself, hence known as destructive method, however the advanced technique used for quality monitoring and control works without destroying the product, hence termed as non-destructive or non-invasive methods of monitoring. Non-destructive monitoring methods used in commercial applications include mechanical methods like impact, vibration analysis and electronic nose; optical methods like visible/near-infrared spectroscopy, time and space resolved spectroscopy and electronic eye; magnetic methods like magnetic resonance imaging and electrical conductivity method; acoustic methods 268like ultrasonics and impulse response method; and other dynamic methods like X-ray and CT scan.

Fruits provide nutritional security and help growers to generate income. In order to get good quality produce good agricultural practices should be followed right from the start. Orchards should be monitored for regular water supply, fertilizer applications, crop management, outbreaks of diseases and other environmental factors that govern the quality of fruits. Quality of fruits depends to a greater extent on the ripening and storage conditions of the fruits. There are both external and internal quality attributes that are responsible for obtaining good quality fruit. A grower should be well equipped with the latest technological know-how in order to face challenges in using technologies for obtaining high-class produce. However, there are other factors that are also responsible for the ripening disorders of the fruits. It has been observed that preharvest factors to a greater extent influence the postharvest losses as growers are not aware of the facts about postharvest biology of their produce. Therefore, efforts should be taken to make the growers understand the importance and effects of preharvest factors which control the quality of the produce.

Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible starch contents decreased significantly (p ≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p ≤ 0.05) lower than untreated rice flour. The degradation temperature of low GI rice flour (~275°C) was lower compared to untreated rice flour (~298°C). Particle size distribution analysis indicated that both surface mean- D [3, 2] and volume mean diameter – D[4, 3] of low GI rice flour were higher than untreated rice flour. SEM results revealed numerous cracks in low GI rice flour whereas the surfaces of starch granules of untreated rice flour were smooth without scratches. Low GI rice flour presented A- and V-type polymorphs while as untreated rice flour showed only A-type crystallinity pattern.

Ethanol and chloroform extracts of pumpkin, quince, muskmelon, and bottle gourd seeds were studied for in-vitro antioxidant and antibacterial activities. Crude protein and fat contents of all the seeds compared favorably with high protein legumes and high oil containing oilseeds. Ethanol and chloroform extracts of bottle gourd seeds had highest phenolic content. A direct positive relationship between antioxidant activities and extract concentration was observed with the relationship being more pronounced in chloroform extract of quince seeds (R2 = 0.9685 and 0.9829) followed by ethanol extract of pumpkin seeds (R2 = 0.9666 and 0.9685) as per 1,1-diphenyl-2-picrylhydrazyl and hydrogen peroxide (H2O2) method, respectively. Seed extracts were also studied for in-vitro antibacterial activity against Salmonella typhii, Enterococcus sp., Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Ethanol extract of pumpkin seeds inhibited the growth of all bacteria; however, both the extracts of quince seeds did not show any activity against S. typhii, E. coli and S. aureus.

Barley based extruded snacks containing pumpkin and lentil was produced using twin screw extruder. Response surface methodology were used to optimize and evaluate the effect of three independent variables viz. feed composition (50% to 90% barley flour; 2.5% to 42.5% lentil flour and 7.5% pumpkin flour), moisture content (13% to 21%) and barrel temperature (115°C to 155°C) on lateral expansion, bulk density, water absorption index, water solubility index, SME and breaking strength of extrudates. Low barrel temperature and low moisture content were found to enhance the lateral expansion (37-70.8) whereas low barley content significantly reduced lateral expansion of extrudates. A significant increase in water absorption index was (5.34 g/g to 6.23 g/g) observed at high moisture content. The negative regression coefficients of feed composition, barrel temperature and moisture content revealed that these parameters reduced water solubility index of extrudates. Higher moisture content depicted positive effect on breaking strength (178.71-325.77 N) whereas increased barley content significantly reduced effect on breaking strength. Lower values of bulk density were observed at lower values of moisture content. Low moisture content significantly reduced effect on bulk density. The specific mechanical energy of barley based extrudates ranged in between 221.07 to 327.45 W hr/kg, a significant decrease in specific mechanical energy was observed at low moisture content. Feed composition, high moisture content and high barrel temperature enhanced the luminosity, redness and yellowness of extrudates. The extruded samples were evaluated organoleptically for appearance, texture, flavour and overall acceptability by semi trained panel of 10 judges using 5-point scales.

The field experiment was conducted to ascertain the soil moisture regime under drip irrigation for Karewa land in sweet cherry cv. Bigarreau Noir Grossa with reference to qualitative and quantitative attributes. Results indicated that maximum yield of 73.26 kg/tree was recorded with 80% ET as compared to 100% ET which registered only 64.73 kg/tree yield. The minimum yield of 50.50 kg/tree was noted when irrigation level was maintained at 40% ET. Further, the maximum fruit weight (4.51 g) was achieved with 100% ET followed by 80% ET and it decreased gradually to a minimum of 3.08 g with 40% ET. As far as qualitative characters are concerned, the maximum TSS of 23.02oBrix was observed when the irrigation level was maintained at 80% ET. This treatment also gave the highest TSS: acid ratio indicating an improvement in fruit quality. Fruit cracking was significantly reduced by maintaining the irrigation regime in between 80% (2.72%) to 100% (1.96%) ET as compared to irrigation level maintained at 60% (10.91%) and 40% ET (16.25%), indicating 80% reduction in fruit cracking. Sweet cherry plant with irrigation level maintained at 80% ET showed better nutrient uptake. The leaf Fe, Mn, Cu and Zn contents were maximum with 80% ET followed by 100% ET and minimum was recorded with 40% ET.