Search

Pineapple pomace is the waste produced during the processing of pineapple. Functional foods are growing enormous and attracted by consumers. Taking this into consideration, pomace incorporated yogurt was developed and its textural and rheological properties were evaluated during the long-term refrigerated storage of the product. The powder was found to have high levels of fiber (51%) and carbohydrate (31.24%) and low levels of fat (2.16%) and protein (4.88%) which pointed to its utilization as a fiber enhancing ingredient in the yogurt, which is a low fiber food. The pomace was added in different concentrations (0%, 0.1%, 0.25% & 0.5%) and the effect on the physicochemical, textural, and rheological properties of set-type yogurt during storage (15 days) was studied. The texture parameters, firmness, consistency, and cohesiveness had a significant variation (p

Excessive consumption of fat especially consisting of saturated and hydrogenated fat has been reported to result in adverse effects on health, having been correlated to chronic diseases like obesity, type 2 diabetes, some cancer and cardiovascular disorders. However, presence of fat in food is desirable as it improves the accepability, palatability, textural properties, emulsion properties, etc. Hence, the need to substitute fat, using fat replacers in food. Fat replacers replace fat molecules in the food with components that have similar properties. These fat replacers provide lower calorific value than the fat molecules. Of all the known fat replacers, those consisting of protein have shown an ability to replace maximum percentage of fat. The functional properties of protein in food thus make it suitable for fat replacement. Based on the source of availability, protein-fat replacers can be classified into animal and plant-based protein-fat replacers. This review attempts a critical evaluation on the classification of protein-based fat replacers, their source, extraction, processing methods, type/form, properties and their effects on food. [ABSTRACT FROM AUTHOR]

Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.

Abstract: Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase ( p ≤  0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels., Competing Interests: Conflict of interestThe authors declare no conflict of interest., (© Association of Food Scientists & Technologists (India) 2021.)