Microwave is the commonly adopted thermal technology for cooking and other industrial processing of lentils. The study focused on evaluating effect microwave treatment (MT) protein profile functional properties lentil flour (LF). lentils with 18% moisture content were exposed to MT at three different power levels (540, 720, 900 W) exposure times (2, 4, 6 min). treated samples defatted before further studies. results revealed that positively impacted most desired like water oil absorption...

Abstract Microwave (MW) treatment is a promising technique in cereal processing to improve nutritional quality. The present study investigated the effect of MW power level and exposure time on white finger millet flour (WFMF). Nine different combinations were taken based (720 W, 840 900 W), (2 min, 4 6 min), after flours are stored at 45°C for 15 days storage study. physicochemical, functional, pasting properties, stability treated analyzed. According results study, significantly ( p <...

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic beverages (WFMPB). The process variables such as amplitude and treatment time for were obtained using response surface methodology. Ultrasound (US) treatments applied before after inoculation trigger culture growth. US-treated WFMPB evaluated total phenolic content, flavonoid antioxidant activity, reducing sugars, viable cell count, particle size, sugar analysis, volatile organic compounds...

The agricultural growth of the nation resulted in elevated amount toxic contaminants water. It is a promising technique for degradation pollutants. Photocatalysis termed utilization light energy as an inexhaustible and green source degrading organic pollutants through reactive oxygen species generation. mainly comprise pesticides, herbicides, certain veterinary contaminants. This paper aims to discuss prevalence various photocatalytic agents process Considering this, present review has...

Abstract Sal seed is ( Shorea robusta ), an underutilized minor forest produce and this study investigated the incorporation of sal in cookies to enhance its functional properties. Raw flour (RSF) defatted (DSF) were incorporated at varying proportions (5–20 %), where RSF DSF improved nutritional profiles, including enhanced protein, fat, fiber content. A significant enhancement water absorption capacity (WAC) was identified, with highest WAC (2.45 g/g) observed 20 % RSF. The had...

ABSTRACT In response to the increasing demand for sustainable and nutritious plant‐based alternatives, this research aimed formulate a hybrid vegan paneer using combination of peanut millet milk (PMM) fortified with protein isolate. The physicochemical, textural, sensory, functional, microstructural properties were evaluated against conventional dairy (DP). Among formulations, P5 (60:40 milk: milk) exhibited significantly darker color, higher moisture content (63.66% ± 0.66%), crude fiber...

Abstract In this study, it was aimed to understand the effect of drying temperature (40, 50, and 60°C) pretreatments such as conventional blanching (60°C for 5 min) (CB), microwave‐assisted (430 W 2 (MAB), ultrasound (amplitude: 60%; time: 15 (US) conditions on shrinkage rehydration behavior ginger slices. all treatment combinations, volumetric slices well described by quadratic equation a function moisture content. From experimental found that pretreated with US had shown lowest percentage...

This study aims to develop, optimize, and evaluate the effective utilization of pineapple peel powder (PPP) in development white finger millet probiotic beverages (WFMPB) using Lactobacillus rhamnosus GG NCDC 347. The optimal condition for PPP incorporated WFMPB was obtained by CCD. independent variables taken optimization were inoculum concentration (1-3 %), fermentation time (2-8 h), %). Viscosity, pH, count are as response variables. Results revealed that product with 2% PPP, cultured 1 %...

The present study aims to develop, optimize, and evaluate the effective incorporation of pineapple core powder (PCP) in plant-based probiotic beverages using Lactocaseibacillus rhamnosus (LGG). optimization was carried out pH, viscosity, LGG viable load as response variables D-optimal mixer design. In optimized products, changes titratable acidity (TA), are observed during fermentation storage conditions. optimum condition for developing PCP-added white finger millet beverage (PAMPB)...

Abstract White finger millet (WFM) is a repository of vital nutrients and minerals. This study aims to develop the white probiotic beverage, optimize ingredients level for formulation, physiochemical nutritional properties formulated vegan WFM beverage (WFMPB). The optimum condition development WFMPB was obtained by Box–Behnken design. independent variable like flour (10–14% w/v), microbial inoculum (1–5% v/v), sugar (5–15% their impact on response variables total solid content (TSS), pH,...

Recently, non-dairy based probiotic beverages has a progressive market, in this study the effect of ultrasound on fermentation kinetics and quality millet-based (MPB) was carried out. White finger millet (Eleusine coracana L.) variety KMR-340 used study. Two treatment conditions including (US) before inoculation (0.53-1.59 W/mm2 for 5-15 min) US after (0.21-0.35 1-5 were taken as pretreatment. The optimum condition identified 0.99 intensity 11.09 min, case inoculation, it 0.29 2.63 min time...