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Background: Plant-based quercetin is usually produced using fruit and vegetable waste and is sold in the market in powdered form. Since it is already used as a supplement in various foods, a study was conducted to develop calorie rich nutrition bars using plant-based quercetin that may serve as a promising functional snack with high antioxidant property for general consumption by teenagers, adults, athletes and sports persons. This study deals with the development of a novel nutrition bar by utilizing a plant by-product. Methods: Plant based pure quercetin extract powder (98% Premium grade) was procured from HerbaDiet, Arkure Health Care, Rohtak, Haryana (India). Other materials used were: quinoa (Chenopodium quinoa) (Pro nature Organic Foods Pvt. Ltd.); instant white oats (Kellogg's India Pvt. Ltd., New Delhi); canola oil (Jivo Wellness Pvt. Ltd.); jaggery (Village product industries); nuts- comprising almond, cashew, walnut, roasted & salted pistachios (Happilo International Pvt. Ltd.). Objective: The study was carried out in order to formulate calorie and nutrient rich bars for all age-groups with a prime focus on antioxidant-quercetin. Results: The quercetin-based nutrition bar was developed with different levels of quercetin (0, 20, 40, 60, 80 mg 100g-1), in addition to other ingredients including oats, quinoa, nuts, canola oil and jaggery. Addition of quercetin caused a significant (p ≤ 0.05) change in water activity, color and textural attributes of the bars. With the increase in the quercetin content, a significant decrease in the water activity and increase in the lightness (L*) and hardness values of nutrition bar samples were observed. The quercetin enriched nutrition bars also had an increase in total phenolic content as well as antioxidant capacity, as assessed by DPPH radical scavenging activity. Evaluation of overall acceptability and sensory profiling was done for all samples and the one with 60 mg 100g-1 quercetin qualified as the best in sensory attributes. Conclusion: The results revealed that a quercetin-based nutrition bar can be a palatable and promising functional food with high antioxidant property. [ABSTRACT FROM AUTHOR]

Coconut water is currently being considered as an elixir for patients suffering from diseases like dengue and malaria as well as chikungunia to provide hydration properties to the body. It has become a popular beverage for many people owing to its palatability and high mineral content. In this study, the growth, survival and fermentation performance of the probiotic bacterium Bacillus coagulans in coconut water was assessed in order to produce a novel non-dairy, probiotic beverage. The species was characterized on the basis of morphology, physiology and biochemical parameters and its probiotic attributes were assessed. Batch fermentations were carried out for 2 days at a constant 37°C, thereafter the samples were subjected to microbiological and chemical analysis. The results suggested that the specie produced lactic acid and was acid and bile tolerant. The pH and titratable acidity of probiotic fermented coconut water were found to be 4.4 and 0.53 % lactic acid, respectively. The viscosity of fermented coconut water increased significantly from an initial 5.13 mPa.s to 5.35 mPa.s because of the increase in soluble solids content due to exopolysaccharide production by B. coagulans during fermentation. Also, the overall acceptability score of probiotic coconut water was higher than tender coconut water, suggesting its feasibility for use as a probiotic beverage. [ABSTRACT FROM AUTHOR]

One of the processes to increase the shelf life of the food products is drying and dehydration. Vegetables may be dried by different methods like solar drying, open sun drying and other mechanical methods so that they can be available during the lean season. In this study, mint was subjected to drying after giving two different treatments and their respective physical and chemical parameters were evaluated. An increase in chlorophyll content, flavonoid content and Vitamin A content was observed in all of the dried samples as they become concentrated source of nutrients. However, a decrease in polyphenol content and Vitamin C content in all of the samples was found. Drying rate of solar dryer was higher than hot air dryer and open sun drying. The aroma of dried mint was maintained in solar dried samples but was lost in hot air dryer and open sun drying. [ABSTRACT FROM AUTHOR]

The study was conducted to assess the textural quality of mozzarella cheese using MAP. 300 g of mozzarella cheese was placed in high barrier bags under five different atmospheres viz., air (atm 1), vacuum (atm 2), 100 % CO2 (atm 3), 100 % N2 (atm 4) and a mixture of 50% N2 and 50% CO2 (atm 5). Periodically, the product was evaluated for its textural quality with respect to its hardness, cohesiveness, gumminess, chewiness and springiness. Among the different modified atmospheres studied, atm 3 showed minimum changes on the textural quality in MAP Mozzarella cheese during storage, thus proving to be the best, followed by the samples packed in atm 5, atm 4, atm 2 and atm 1 respectively, in descending order. The five types of atmospheres and the intervals of storage period, each individually, influenced the textural quality of Mozzarella cheese. [ABSTRACT FROM AUTHOR]

Whole wheat breads are usually packed in low density polyethylene (LDPE) or polypropylene (PP) based packets, however, owing to a blanket ban on non-biodegradable plastics, packaging materials derived from renewable ligno-cellulosic fibers, are gaining prevalence. This study takes into account, the purchase intention, overall acceptance and storability of uncoated (U), functional chitosan coated (CC) and beeswax-chitosan emulsion coated (WC) paper packaging materials, for whole wheat bread loaves stored at refrigerated (5 ± 2 °C) and ambient temperature (25 ± 2 °C) conditions. LDPE served as control. Overall consumer acceptability and the buying behavior suggested maximum acceptability of WC papers for whole wheat breads. The analytical and microbiological attributes of chitosan and emulsion coated paper packaged breads were better in comparison to that of LDPE. The changes in moisture content (39.12 ± 0.3% - 34.99 ± 0.3%) and alkaline water retention capacity (357.9 ± 2.07%–344 ± 2.0%) of bread samples were found to be significant under packaged storage at both temperatures (p < 0.05). The crumb and crust hardness of freshly packed breads was found to be 27.12 ± 0.09 N and 29.8 ± 0.11 N respectively; under packaged storage, crumb and crust hardness showed a maximum increase to 32.68 ± 0.19 N and 34.77 ± 0.12 N at ambient temperature conditions, respectively. WC and CC paper packaged bread samples observed reduced yeast and mold count as compared to uncoated paper packaged breads. The bread loaves packed in both chitosan and emulsion coated papers were found to be microbiologically stable up to 8 ± 1 days at 25 °C and 12 ± 1 days at 5 °C respectively. Functional chitosan and beeswax-chitosan coated paper packaged bread samples demonstrated appreciable sensory and analytical attributes at refrigerated conditions. Consumer acceptability studies also validated their affirmative outlook towards green purchasing, functionality of the packaging material and awareness about environmental risks posed by plastic packages. [Display omitted] • Corn husk being utilized for packaging bakery products for the first time • Paper packaging from sugarcane bagasse & corn husk fibers was developed • Chitosan & beeswax-chitosan emulsion were coated on papers • Shelf life of packaged whole wheat breads was assessed • Purchase intention & overall acceptability of packages were evaluated [ABSTRACT FROM AUTHOR]