The influence of different levels inulin as fat replacer on the quality ice cream was investigated. Inulin added at 2, 4 and 6% to replace milk experimental creams were compared a control with 10% fat. chemical composition, overrun, water activity, viscosity, melting rate, hardness colour value determined. Sensory properties samples evaluated during storage. overall acceptability prepared 2 4% substitution similar control.

Rice flour was added in different proportions (10 - 30%) to dehydrated carrot pomace and pulse powder (CPPP) mixture having equal ratio. The formulation extruded at moisture content (17 21%), screw speed (270 310 rpm) die temperature (110 130°C). lateral expansion, bulk density, water absorption index, solubility hardness sensory characteristics were measured as responses. Significant regression models established with the coefficient of determination, R2 greater than 0.72. results indicated...

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation extruded at moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). experimental combinations were decided based on central composite rotatable design for four variables five levels of each variable. lateral expansion, bulk density, water absorption index, solubility hardness sensory characteristics measured as responses. Significant regression models established...

Textural and functional attributes are the main decisive factor for acceptability stability of snack food in market, whereas microstructural study is considered a powerful tool understanding behavior these attributes. The extrudates prepared under optimized conditions from rice flour, pulse powder carrot pomace were evaluated thermal kinetics color, hardness microstructure; β-carotene; vitamin C. sealed metalized polypropylene, bags then stored 6 months an incubator at temperature 30C 50%...

The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior drying 55, 60, 65, 70°C in a hot air tray dryer, water blanching (H

This study aims to explore the transformative role of Artificial Intelligence (AI) in food manufacturing by optimizing production, reducing waste, and enhancing sustainability. review follows a literature approach, synthesizing findings from peer-reviewed studies published between 2019 2024. A structured methodology was employed, including database searches inclusion/exclusion criteria assess AI applications manufacturing. By leveraging predictive analytics, real-time monitoring, computer...

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer drying was performed in laboratory scale hot air forced convective dryer. The experiments were carried out at the velocity of 0.5, 0.7 and 1.0 m/s temperatures from 60 to 75 °C. It observed that whole process took place falling rate period except very short accelerating beginning. Mathematical models tested fit data pomace. best model on basis R 2 , Chi-square RMSE values. values for all selected above 0.9783....

Purpose The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost without any appreciable product cost. storage behaviour the must be studied before commercialisation product. This paper aims focus on this process. Design/methodology/approach Extrudates (25 g) prepared under optimised conditions proportion (rice flour, pulse powder carrot pomace), moisture content, screw speed die temperature, were sealed using a polythene sealing machine...

Although the antioxidant properties of flavonoids are well documented, it is still unclear whether these effects dependent on radical scavenging or iron chelating activities. Oxidative stress, a state excessive reactive oxygen species (ROS) activity, associated with vascular disease conditions such as hypertension. Both anti- and pro-oxidant tea catechins have been implicated in alterations cellular functions that determine their chemoprotective therapeutic potentials health diseases. The...

Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses 2 8 mm. The curves, fitted seven semi-empirical mathematical models, were successfully used fit experimental data (R2 0.72−0.99). diffusion approach had better applicability in envisaging the moisture ratio any time during process, maximum correlation value 0.99) and minimum x2 (2.5×10−5 1.5×10−4) RMSE (5.0 ×10−3 1.2×10−2). Deff, hm, Ea values calculated on...

Abstract Non‐vitamin polyphenolic compounds are ubiquitous in food plants and therefore potentially present human plasma a diet‐dependent concentration. The aim of this study was to evaluate the concentration‐dependent effect (−) epicatechin, polyphenol green tea with antioxidant activity, on various biomarkers oxidative stress. current examined vitro (10 −4 M 10 −7 M) effects epicatechin stress viz. malondialdehyde (MDA), reduced glutathione (GSH), membrane sulfhydryl (‐SH) group protein...

The flatbread was prepared by varying concentrations of sodium chloride and potassium 0.0, 0.5, 1.0, 1.5 2.0%. investigated for physiochemical, textural, other quality characteristics. comparative study the effect revealed technological behavioral aspects flatbread. moisture content got decreased while as ash increased with an increase in salt levels. fat varied from T0 (3.28%) to T4 (3.58%) both substitution physical parameters like weight, thickness, diameter spread ratio ranged between...

The purpose of the present work was to study effect guava pomace and pulse powder incorporation in rice based extrudates on physical characteristics. Guava collected after juice extraction dried milled. It then added with powder-rice flour blend at different combinations Central Composite Rotatable Design (CCRD). independent variables were moisture content (17 – 21%), temperature (115 135°C), screw speed (230 270rpm), varying proportion rice, pomace. Higher feed resulted a higher density,...