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Present studies were carried out to find the effect of different multigrain viz., finger millet, foxtail millet and little millet on litti . The multigrain powder was blended in whole wheat flour. Litti composite flour was studied for nutritional, rheological, gluten, sedimentation value, falling number and compared with regular wheat flour. Flaxseed and soybean were blended with barley, besan , spices for inner composite stuffing and samples were evaluated for proximate analysis. Shelf life studies of litti were assessed for 1 month at room temperature 25 ± 2℃ and freezer at 4℃. This research work explores with the aim to have benefits of multifunctional ingredients for the improvement of litti to have a healthy product; and increase the popularity of litti all over India to make it a commercially important product because of the incorporated multifunctional ingredients. The RDA calorie for human can be met with 4-5 litti per day., Competing Interests: Conflict of interestWe have no conflict of interest., (© Association of Food Scientists & Technologists (India) 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

The present investigation was carried out to study the effect of various levels of various multigrain viz., finger millet, pearl millet and fenugreek powder on chapatti (Multigrain chapatti with spices). The multigrain powders were blended in whole-wheat flour along with spices and chapatti flour mixes were prepared. Chapatti composite flour was evaluated for proximate analysis, colour, rheological (viz, amylographic and farinographic) properties and compared with control wheat flour chapatti. Farinograph properties showed that in general dough development time increased in the composite flours. The pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, setback values were influenced by the addition of other grain flour to wheat flour. The chapatti was evaluated for proximate composition viz. moisture, ash, alcoholic acidity, protein, fat, dietary fiber, carbohydrate, calorific values; sensory analysis, colour determination, texture and microbial analysis. Chapatti prepared with composite flour with finger millet, pearl millet and fenugreek powder were found to be superior over the control chapatti sample. Storage studies of chapatti were carried out for a period of one month at room temperature 25 ± 2 °C and freezer at 4 °C and were found to be suitable for consumption and palatable with desirable characteristics of sensory, texture, appearance, colour and aroma., (© Association of Food Scientists & Technologists (India) 2020.)

Cocoa husks were used as the source for the pectin extraction by sugar acid treatment. A full factorial design was applied to screen the independent variables influencing the yield and uronic acid content. Followed by response surface methodology (RSM) was conducted using central composite design to optimize the extraction conditions. The optimized extraction condition was denoted as pH 2.5/95 °C/45 min. The yield and the uronic acid content of the extracted pectin was determined as 4.2 ± 0.12% and 74.5 ± 0.3% respectively. The extracted pectin was proved to be low methoxy pectin (LM pectin) with an 8.1% degree of esterification (DE). The pectin solutions showed shear thinning behaviour which was explicated by Williamson model. This work promotes environmentally friendly technology for pectin isolation., (Copyright © 2018 Elsevier Ltd. All rights reserved.)