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Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals and magnificent balance of amino acids. The major objective of this study was to develop high protein and sugar free ice cream incorporated with malted quinoa flour. The standard method of ice cream preparation was followed with incorporation of 10, 15 and 20 per cent malted quinoa flour during homogenization. Addition of more than 20 per cent quinoa flour in ice-cream imparts increased raw flavour, hardness and viscosity. Based on organoleptic evaluation, ice cream prepared with 15 per cent malted quinoa flour was accepted as optimized with higher values of acceptance for colour, flavor, texture and overall acceptability. Â The physico- chemical composition of optimized ice cream observed were 10.50 ± 0.08 % fat, 4.21 ± 0.08 % protein, 14.01 ± 0.05 % carbohydrates, 37.92 ± 0.39 % total solids, 1.84 ± 0.25 % crude fibre, 16.91 ± 0.02(mg/ml) total phenolic content and 66.25 ± 2.53 (mg/ml) antioxidants. During storage period some of the sensory attributes, physico-chemical, bio-active compounds and microbiological count of the quinoa ice-cream and the control sample was analysed after every 5th day for 35 days. At the end of the storage period, anti-oxidant, over run, melting resistance and pH decreased but acidity increased slightly.

Purpose Whey is a by-product of paneer, cheese and casein industry and considered as a dairy waste. Worldwide, approximately 180–1,900 million tons of whey is produced annually. Whey is classified as a high pollutant due to its organic matter level. Owing to its high chemical oxygen demand and biological oxygen demand, it is a big threat to the environment. Whey contains 4.5%–5.0% lactose, 0.6%–0.7% protein, 0.4%–0.5% lipids, vitamins and minerals. Due to its high nutritional profile, it is a good substrate for the microorganisms for production of natural pigments. The purpose of this paper is to review the utilization of low cost substrate (whey) for production of various types of pigments and their applications in different sectors. Design/methodology/approach The databases for the search included: Scopus, PubMed, Science Direct, Web of Science, Research gate and Google. The main search was directed towards different types of natural pigments, stability, technologies for enhancing their production and contribution towards circular economy. Approximately 100 research papers were initially screened. A global search was conducted about natural pigments. Research articles, review papers, books, articles in press and book chapters were the type of search for writing this review paper. Findings Production of natural pigments using whey and their addition in food products not only improves the colour of food but also enhances the antioxidant properties of food products, helping the health benefits by chelating free radicals from the body. The sustainable use of whey for production of natural pigments can improve the bio-based economy of different industries and thereof the national economy. Originality/value Efficient utilization of whey can bring a lot more opportunities for production of natural pigments in a sustainable manner. The sustainable approach and circular economy concepts will benefit the dependent industries and health conscious consumers. The potential uses of whey for the production of natural pigments using diverse organisms are highlighted in this paper.

Black rice (Oryza sativa L.) contain bioactive compounds i.e. anthocyanins and flavonoids which have potential to fortify ice cream as a functional food.  The main objective of this study was to develop sugar free and antioxidant rich ice cream by addition of black rice flour. Based on the preliminary trials, black rice flour (BRF) was incorporated at 8, 10, 12 and 14 per cent during homogenization. Addition of more than 14 per cent black rice flour in ice-cream imparts increased hardness and viscosity.  Based on sensory evaluation, ice cream prepared with 12 per cent black rice flour was accepted as optimized with highest values of acceptance for colour, flavor, texture and overall acceptability. The physico- chemical composition of optimized ice cream observed were 10.52 ± 0.02 % fat, 3.90 ± 0.12 % protein, 36.70 ± 0.02 % total solids, 72.56 ± 0.49 % overrun, 68.43 ± 4.21 (mg/GAE) total phenolic content and 40.21 ± 2.23 % DPPH

Purpose This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions. Design/methodology/approach Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings. Findings Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties Originality/value ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features

Purpose The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their health benefits. Black rice has also been used in medicine and for curing diabetes, obesity, cardiovascular diseases and cancer. Green technologies such as microwave-assisted extraction, supercritical fluid extraction and pulse electric field assisted extraction are very useful for the extraction of bioactive compounds as these reduce the use of energy and are environmental friendly. Black rice in different forms can be incorporated in various food products such as bakery, dairy and meat products. Design/methodology/approach Information and data were collected from different sources such as Google Scholar, Research Gate, online journals available at Banaras Hindu University library, Web of Science and Scopus. A database of more than 80 scientific sources from different sources was made as per the headings and subheadings of the paper. Findings Black rice is a type of rice species (Oryza sativa L.) and very good source of various nutrients and one of the nutritious varieties of rice. It is a good reservoir of essential amino acids such as lysine, tryptophan, minerals including iron, calcium, phosphorus, zinc and selenium; vitamins such as vitamin B1, vitamin B2 and folic acid. Various recent methods of extraction of bioactive compounds from black rice are suggested. Originality/value Researchers and scientists have considered black rice as a “Super Food” because of its nutritional profile. Black rice has antioxidant activity, anti-inflammatory activity, anticancer activity, antihyperlipidemia and antihyperglycemia and anti-allergic activity. There is a need to create awareness among the consumers about its nutritional profile and therapeutic properties.

Obesity is a medical condition caused by the accumulation of excess fat in the body. The main causes of obesity are lifestyle, less physical activity, and increased health problems. Overweight and obesity have increased over the past 20 years in many regions of the world, particularly the prevalence of obesity in childhood. It is not only a problem of developed countries but also becoming a growing burden for the developing countries. Functional foods might play important role in prevention or treatment of overweight. Functional foods for obesity influences the energy balance equation regulated by the control of energy intake or of energy dissipated as heat (thermogenesis).

PurposeTo overcome the need of seasonal fruit ber, consumers prefer to use fruits in such a form that can be prepared easily or consumed instantly. By transforming them into powders, they can be effortlessly attained as well as preserved, stored and processed.Design/methodology/approachTo optimize the spray drying conditions for development of ber fruit powder, response surface methodology was used. The experimental design consisted of 13 runs. The levels of independent variables, i.e. inlet air temperature, varied from 153.79ºC to 196.21ºC and maltodextrin concentration, from 4.17 to 9.83 per cent. The responses were moisture content, bulk density, solubility, vitamin C, ΔE and L value.FindingsThe second-order polynomial model fitted for moisture content, bulk density, solubility, vitamin C, ΔE and L value was highly significant (p< 0.001) for each response. The inlet air temperature showed maximum influence on moisture content, bulk density, solubility and vitamin C, whereas the maltodextrin concentration showed maximum influence on bulk density, solubility, ΔE and L value. The predicted values were attained as moisture 4.90 per cent, bulk density 0.35g/ml, solubility 89.11 per cent, vitamin C 91.06mg/100g, ΔE 31.03 and L 87.78. The recommended optimum spray drying conditions were inlet air temperature and maltodextrin concentration of 166.64°C and 9.26 per cent, respectively.Originality/valueSpray drying of the underused Indian fruit ber has enhanced its utility. Ber powder can further be used as an instant beverage, in sweets, as a flavoring agent and in soft drinks.

Purpose This paper aims to review the recent advances in processing and utilization of Madhuca longifolia flowers to address its potential as an industrial ingredient. Design/methodology/approach The paper analyzes the harvesting practices of flowers and recent works on the value addition. Findings Mahua flowers are rich source of natural sugars (glucose, fructose, sucrose, etc.) and hence are deliberately used for liquor production by tribal besides various food products, namely, Mahua ladoo, barfi, kheer, sweet puri and as grain staple. Mahuain medicine has been curing people since ages such as in rakhtpitta, diarrhoea and skin diseases and as aphrodisiac, galactagogue, carminative, antihelmenthic, antibacterial and antioxidant. Mahua candy, cake, ready to serve beverages, toffee, squash, ladoo, bars, etc. have been developed as value-added products. However, such a wonderful nature’s gift remains underused due to post harvest spoilage. Practical implications Improvement in storage facilities and processing of flowers after harvesting and drying will lead to enhanced availability of flowers for industrial purposes for food, feed and fodder. More value-added products can be prepared by the preparation of flower-juice concentrate, as well as efforts are made to produce powder from the flowers. Originality/value Post-harvest spoilage of Mahua flowers due to improper collection and handling practices, and filthy storage conditions is the major limitation of Mahua flowers to be used as a potential industrial ingredient. An improvement in collection, handling and pre-processing practices can diversify its use from liquor production to various value-added and functional food products at an industrial scale.

Food by-products and wastes generate various environmental and health issues. However, the extraction of phytochemicals and bioactive compounds can be a sustainable and lucrative alternative. Fruit and vegetable wastes (FVWs) account for several million tonnes around the globe whilst FVWs are a potential source to many phytochemicals, notably carotenoids, phenolics, vitamins, enzymes, and essential oils. Intriguingly, phytochemical content in by-products sometimes exceeds the main edible parts. Phytochemicals positively influence human health whether consumed as a food component or as nutraceuticals. Numerous techniques are being tapped ranging from conventional to novel approaches. Recently, the focus on sustainable extraction techniques has been increased. The sustainable approach involves innovations in existing techniques, process intensification by combining methods, and search for alternative and green solvents. These approaches are based on greener concepts of extractions. However, their commercialization depends on various factors, viz. selectivity, nature of food matrix, extraction efficiency, operation costs, and time required. The phytochemical extracts from FVWs are of great economic interest for health and food industry. Besides, valorization of such waste may strengthen the local economy and help mitigate environmental issues.

Plant-based milk substitutes or non-dairy substitutes are among the fastest growing beverage segments worldwide. There are many reasons behind such growth. Lactose intolerance is one of the main reasons. Such milk substitutes are naturally free from lactose and have lower amount of cholesterol and fat than milk from animals. These substitutes are often more easily digested than dairy products and these also favor those people who do not suffer from lactose intolerance. Other than soy, which is the main driver of this growth instead, innovative beverages are made from nuts, grains, and seeds. These substitutes are manufactured by extracting the plant material in water, separating the liquid, and formulating the final product. Homogenization and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy-type products. The nutritional content depends on the plant source and further fortification.

The huge and ever-growing number of dairy by-products has become a major concern throughout the whole world. These by-products produced by the dairy industry are a great loss of valuable compounds and also increases severe environmental problems. However, numerous of these by-products have the potential to be reused into the development of other food products. Dairy waste valorization is one of the recent areas of research that has attracted a great deal of attention as a potential alternative to the utilization of these by-products. By-products like skim milk, buttermilk, ghee residue and whey arise in significant amounts and are consequently of high relevance. Due to their composition with various beneficial ingredients, the by-products can be utilized by using different techniques leading to economic and environmental advantages. Particularly the development of environment friendly and innovative strategies to process such type of by-products is of great importance in our society. New researches have also been oriented on recent technologies to utilize these by-products for food and non-food products. This chapter focuses on various by-products waste generation during the processing of milk and milk products and reviews state-of-the-art technologies for their valorization. The main uses of functional ingredients obtained from these by-products are presented and discussed, highlighting major mainstream food areas of application, e.g. in the functional and bakery and meat industry. Furthermore, their applications, various strategies to be adopted for successful valorization, research gap, current options and future scenario are discussed.

The application of nanotechnology in the dairy industry is going to be a new revolution in the near future. The use of nanostructures in processing products of superior quality and safety and new packaging materials with improved desirable properties are being reported. The properties of bioactive compounds of dairy products can also be improved due to a reduction in the particle size. However, the safety issues about the ill effects of nanotechnology-based dairy foods on human health are of concern. So, there is a need to ensure the safety of nanofoods before commercial utilization. This chapter reviews the various topics like the use of many nano-based delivery systems in dairy products, milk proteins as the perfect natural carriers for nano-encapsulation purposes, nanostructures for the prevention of spoilage causing microorganisms and pathogens in dairy industry. Due to the health concerns, effects of intake of nanoparticles on digestive system, skin, brain, lungs and circulatory system have also been discussed.

Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP-HPLC, LC-GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA-based methods and MALDI-MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real-time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

Non-degradable packaging materials are doing much damage to the environment. So the interest has been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree, and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on the development of edible films and coatings with antimicrobial activity, effect of these coatings on the target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.

Green leafy vegetables have generated interest worldwide as they exhibit multiple benefits for health of human beings. Vegetables can form the cheapest and most readily available sources of important vitamins, minerals, fibres and essential amino acids particularly. In most of the developing countries where the daily diet is dominated by starchy staple foods, vegetables can form the cheapest and most readily available sources of important vitamins, minerals, fibres and essential amino acids. Across the globe there are several local and wild vegetables which are under-exploited because of inadequate scientific information on knowledge of their nutritional potentials. A resurgence of interest has developed in wild vegetables for their possible medicinal values in diets. C. album is under exploited vegetable which has high functional potential apart from basic nutritional benefits. The plant is used in diet not only to provide minerals, fibre, vitamins and essential fatty acids but also enhance sensory and functional value of the food. The plant has been traditionally used as a bloodpurifier, diuretic, sedative, hepatoprotective, antiscorbutic laxative and as an anthelmentic against round and hookworms. Pharmacological studies have revealed that the plant possesses anthelmentic, sperm immobilizing and contraceptive properties. It is also claimed to be antipruritic and antinociceptive in action. Therefore C. album holds a great potential for in depth biological evaluation. No significant work has ever been carried out for processing parameters for this potentially useful plant. Significance and future scope of C. album for public and dietary awareness of its nutritional status has been discussed in this review.

A number of synthetic polymers (e.g. polyacrylamide, polyamides, polyphenylesters and polyurethanes) have been used in biomedical and pharmaceutical sector (Reis et al. 2006). But these polymers cannot be used in food industry that require food grade that is generally regarded as safe ingredients. The toxicity is more likely to be associated with synthetic polymers. There have been some concerns about potential limitations on the patentability of nanotechnology, many more commentators have expressed the opposite concern that there are too many nanotechnology patents that will lead to an overlapping set of patent rights. There is also a need for regulatory framework capable of managing any risks associated with implementation of nanoparticles in food technology.

The present study investigated the synergistic effect of nutritional supplements (amino acid and Tween 80) on lactic acid production by Lactobacillus delbruckii utilizing a sugar refinery by product (cane molasses) in a submerged fermentation process. Initially, the effect of individual factors on lactic acid yield was studied by supplementing amino acids and their combinations, Tween 80 and cane molasses at varying concentrations in production medium. A combination of l-phenylalanine and l-lysine gave a maximum lactic acid yield of 47.89 ± 0.1 g/L on a dry cell weight basis at individual factor level. Similarly, maximum lactic acid yield was obtained by supplementing the production medium with 40.0 g/L and 2.0 g/L Tween 80 and cane molasses, respectively, at individual factor level. In order to further improve the lactic acid yield, nutritional supplements were optimized by central composite rotatable design (CCRD) using Minitab 15 software. Shake flask cultivation under optimized conditions, i.e., cane molasses (32.40 g/L), Tween 80 (2.0 g/L) and l-phenylalanine and l-lysine (34.0 mg/L) gave a lactic acid yield of 64.86 ± 0.2 g/L, corresponding to 95.0 % of the predicted yield of 67.78 ± 0.3 g/L. Batch cultivation performed in 7.5 L bioreactor (working volume: 3.0 L) under optimized conditions gave maximum lactic acid yield and productivity of 79.12 ± 0.2 g/L and 3.40 g/L·h, which is higher than previous studies with reduced fermentation time. Screening of lactic acid producing bacteria and characterization of lactic acid was also done.

Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 oC temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4oC and 10 oC. The shelf life of the product was 8 days at 4 oC and 5 days at 10 oC respectively.

Edible insects are high in nutrition due to which they are eaten all around the world. Insect species that is used for human consumption should be selected, managed, and prepared by taking into account the required knowledge in countries where insect consumption is usual. Present evidence indicates that edible insects reared under controlled conditions are expected to cause no additional hazards compared with traditional animal products. They are also considered as a source of economy. Food safety research and regulatory issues should be considered by addressing the insect food chain, in view of species features, insect origins, farm management and environmental conditions.

Buffalo colostrum paneer was prepared by using different levels of citric acid i.e. 0.5, 1.0 and 1.5 per cent, pressing time i.e. 15 and 30 minutes and two dipping time i.e. 20 and 40 minutes. Paneer was evaluated for flavor, body and texture, colour and flavor and appearance by using paneer score card. Scores of colostrum paneer for flavor ranged from 21.0- 43.7, body and texture 13.0- 34.0 and colour and appearance 8.5-14.5, respectively from 1st to 7th milking. Results revealed that 0.5 per cent citric acid up to 3rd milking, 1.0 per cent in 4 th and 5 th and 1.5 per cent in 6th and 7th milking was most suitable for preparation of colostrums paneer. Milk and colostrum (20: 80) from 7th milking scored highest for all sensory attributes. Results showed the flavor, body and texture and colour and appearance score of colostrum paneer scoring highest were comparable to control. The samples scoring lower values showing various flour defects including cooked, sour, acidic body and texture including moist and lack of uniformity.

Sandesh represents the traditional Indian dairy product used as sweet dairy desserts, prepared by acid and heat coagulation of milk. It is popular throughout eastern part of India especially in West Bengal. It is a rich source of high quality animal protein, fat, minerals and vitamins. It is appreciated by people belonging to all age groups and social levels. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of sandesh as per the requirements of the consumers with attendant improvement in the yield and other quality characteristics. The aim of the present review paper is to update the production methods of sandesh, moisture sorption isotherms, textural properties and value addition to Sandesh.

The investigation was conducted to review the situation of dairying in Varanasi with the objectives to comprehend the nature and status of Dairy Industry of Eastern Varanasi and to study the issues pertaining to the dairy industry of Varanasi. The survey work was carried out for the milk pocket areas of eight blocks of Varanasi region. Total 110 respondents indicated 19 different issues and these issues were considered as study variables. With the help of statistical analysis these issues were merged into five major dimensions or major issues affecting the growth of dairy sector in the area under study. These issues came out to be as production issues of the dairy sector, education and information issues, infrastructural issues, investment and compensation and inadequate government policies and social awareness. The total mean for these issues were 5.23, 5.38, 5.13, 5.13 and 5.03, respectively.