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Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pasta, generally prepared from durum wheat is extensively consumed worldwide. Apart from being healthy and convenient food, the other outstanding characteristics of pasta include, low glycemic index, low cost, ease of preparation, extended stability during storage with relatively easier preparation. For functional pasta, care must be given to ensure that the added ingredient should enhance the nutritional profile, have minimal impact on pasta quality, palatability and consumer preferences. This review paper presents an overview of the various processing aspects of pearl millet. This comprises recent information about the improvement in the storage period of pearl millet flour (PMF), development of pearl millet pasta and addition of functional ingredients to enhance its nutritional quality. It is observed that the keeping quality of PMF can be enhanced by adopting germination, roasting, fermentation, microwave treatment, hydrothermal treatment, and refrigeration. Development of complete pearl millet pasta is not possible; functional pearl millet-based pasta can be designed using composite flour, the addition of pulses, legumes, fruit and vegetable powder to increase the demand for pearl millet. [ABSTRACT FROM AUTHOR]

Dragon fruit is a nutritious and wonderful exotic fruit cultivated throughout the arid regions of the globe, particularly Asian countries. The fruit with an attractive shape and magnificent color are refreshing with mouthwatering taste. It is abundant in vital nutritional ingredients viz. carotene, calcium, fiber, vitamin B, vitamin C, and phosphorous. The fruit is processed into numerous value-added products; however, that has been limited to small-scale processing industries. In addition to pulp processing, the utilization of by-products (peel, seed) will contribute to reducing waste disposal problems, imparts value to the product for food and other industrial applications. Further, extraction and application of bioactive compounds from fruit waste having the application for food fortification can enhance the overall efficacy of the process. This review highlights the technologies and processes adopted for the overall utilization of dragon fruit. Further to make rational usage of this valuable resource, systematic compilation and presentation of reported literature are required. Therefore, the present work was aimed towards the comprehensive utilization of this fruit through value addition approaches and by-product utilization. [ABSTRACT FROM AUTHOR]

The physical and chemical characteristics of five pomegranate cultivars (Mridula, Ganesh, White muscut, G-137 and Jalor seedless) were examined in the present investigation. Physical properties of different cultivars were determined such as major diameter (85.05 to 91.62 mm), intermediate diameter (76.85 to 87.83 mm), minor diameter (79.86 to 90.01 mm), sphericity (0.903 to 0.937), fruit weight (294.4 to 404.14 g), fruit volume (289 to 387 mL), number of arils per fruit, weight of 100 arils were evaluated and analysed for the varietal difference. In addition, properties such as peel moisture content (68.72 to 74.15% w.b.), aril moisture content (78.25 to 81.82% w.b.), peel ash content (0.81 to 1.51%), aril ash content (0.29 to 0.53%), juice pH (3.47 to 3.96), total soluble solids (11.60 to 13.00 °Brix), titratable acidity (0.42 to 0.58%), total phenolic content, juice yield per fruit (104 to 186 mL) juice turbidity (142.20 to 364.50 NTU) and textural properties, like fruit compressive strength/firmness of arils (23.09 to 34.54 N), cutting strength of peel (84.33 to 111.35 N) and aril skin puncture force (0.28 to 0.38 N) were also investigated. Overall results suggested that the measured physico-chemical properties were quite different by the cultivar differences. [ABSTRACT FROM AUTHOR]

This investigation was inducted to predict the mass models of cherry laurel genotypes (55 K 07, 61 K 04 and mixed) based on some physical characteristics such as dimension, geometric mean diameter (Dg), the first, second, third projection areas (PA1, PA2, PA3), the criteria area (CAE) and oblate and ellipsoid shaped volumes (Vob, Vell). The analysis was executed using 57 linear regression models for the selected genotypes. The statistical results substantiated that three variables mass model based on major, intermediate and minor diameter (a, b, c) as R2 = 0.876, and R2 = 0.798 can be recommended for mass estimation according to fruit sizes for 55 K 07 and 61 K 04 genotypes, respectively. According to the projection areas, mass models based on the projection areas PA1 + PA2 + PA3 (R2 = 0.881) and PA1 + PA2 (R2 = 0.803) for the 55 K 07 and 61 K 04 genotypes were proposed to estimate the masses. In addition, the mass models based on the Vell (R2 = 0.877) and Vob + Vell (R2 = 0.791) for the 55 K 07 and 61 K 04 genotypes can be used to estimate the masses, respectively. For mixed genotypes, three variables mass model based on a + b + c (R2= 0.964), single variable mass model based on CAE (R2 =0.964), and single variable mass model based on Vell (R2= 0.959) can be recommended, respectively. These models can be used in the design and development of sizing machines for cherry laurel fruits. [ABSTRACT FROM AUTHOR]

Refractance window (RW) drying is an emerging thin layer drying method in which drying of a food product takes place by heat transfer from hot water to a product through a plastic film. This study was conducted to prepare sapota bar using a batch type RW system. Response surface methodology (RSM) was used to optimize the process variables viz. water temperature (WT) (84.3, 87, 91, 95, and 97.7 °C), initial pulp thickness (PT) (3.3, 4, 5, 6, and 6.7 mm) and pectin concentration (PC) (0.3, 1, 2, 3, and 3.7%). Drying time (DT), ascorbic acid content (AA), color, hardness, cohesiveness, gumminess, and chewiness of the bar were considered as dependent variables. WT played important role followed by PC and PT. Hardness, cohesiveness, gumminess, and chewiness increased but DT, AA, and L* value decreased with increase in WT and PC. Increase in DT and AA and decrease in L* value was observed with increase in PT. Optimum conditions of sapota bar preparation were found at 91 °C WT, 5 mm PT, and 2% PC with a drying time of 146 min. The moisture content, AA, L* value, hardness, cohesiveness, gumminess, and chewiness were 16 ± 1 g H2O/100 g sample, 10.7 mg/100 g, 25.7, 26.2 kgf, 0.21, 5.37 kgf, and 3.12 kgf, respectively. The study demonstrated that the RW drying can be effectively applied for preparation of qualitysapota bar in lesser duration than the conventional tray drying method. [ABSTRACT FROM AUTHOR]