The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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In order to discourage the use of chemicals in raisin processing, the effect of microwave and pulsed electric field (PEF) pretreatments on the drying rate and other quality parameters like color, total soluble solids, bulk density, appearance, and market quality were compared with that of chemically pretreated raisins dried at 65 C. The untreated and pretreated samples had a statistically significant difference in drying rate (P < 0.05). The drying rate of chemically pretreated raisins was the highest when compared to others. The results showed that the PEF and microwave-treated samples had a significantly high Total Soluble Solids (TSS), along with good appearance and market quality. INTRODUCTIONRaisins are valued for their medicinal and nutraceutical properties. They are widely used and are popular as a good source of potassium, magnesium, and fiber. Fresh grapes in general contain about 85% moisture content on wet basis. In the process of raisin making it is reduced to 18% (wet basis). This is done traditionally by sun drying. The natural waxy coating on the grapes delays moisture removal. In order to reduce drying time, especially in mechanical drying and to improve quality, grapes are pretreated before the drying process.Pretreatments in raisin processing include dipping in a hot solution of sodium hydroxide and ethyl oleate and sulphur fumigation. With a view to find alternate methods that could reduce drying time using no chemicals, pretreatment with microwaves (MW) and pulsed electric field (PEF) has been explored in this study.

The aim of this study was to characterize modified proso millet (Panicum miliaceum) starch in order to explore its prospect as an ingredient for food applications. The current study determined the effect of hydrothermal modification (HTM) at 30 g/100 g moisture level and acid modification (AM) with HCl on extracted proso millet starch physicochemical and functional properties. Amylose content reduces with AM while HTM showed negligible effect. HTM starch had higher water binding capacity (WBC) whereas AM starch showed reduction in WBC. Additionally, the solubility and swelling power of HTM starch decreased with increase in temperature, and in AM starch solubility increased sharply but swelling power increases at 80 °C but significantly (P<0.05) reduces at 90 °C. HTM caused increase in gelatinization temperature with a mean value of 87.17 °C compared to 78.61 °C in native starch. AM reduced onset (69.71 °C) and gelatinization temperature (77.26 °C), and it increased the range (26.56 °C) significantly (P <0.05) with no effect on ΔH G. Pasting profiles of native proso millet starch changed significantly (P <0.05) upon modifications and reduction in peak viscosity was observed in both modifications. AM reduced the holding strength, final viscosity, setback and breakdown whereas HTM reduced only breakdown and no change was observed in other parameters.