No abstract

Mango peels (MP) and kernels (MK) are the major bio-waste of mango processing industry, these are natural rich sources of bioactive substances that play a significant role in prevention of diseases. In present study, the effect of Mango Peels Powder (MPP) and Mango Kernels Powder (MKP) at different replacing levels (5, 10 and 15%) separately on rheological, proximate, physical, sensory and antioxidant properties of biscuits were evaluated. The results demonstrated that mango peel powder had high contents of crude fiber and antioxidant activity whereas mango kernel powder characterized by higher protein, total phenolic and ash contents as compared to mango peel powder. Farinograph study of composite flour of MPP and MKP revealed an increase in water absorption (WA) from 60 to 69.8%. The crude fiber contents of biscuits were improved from 0.22-16.79% by addition of mango peel and kernel powder. Their phenolic contents increased from 0.43 to 10.28 mg/g. The biscuits incorporated with MK and MP powder showed an increment in their antioxidant activity. Sensory performance exhibited that the biscuit acceptable with mango taste and flavor were obtained by substitution up to 10% mango peel powder and up to 5% with mango kernel powder. From the results, it is concluded that by incorporating of MPP and MKP played important role in enhancing the nutritional properties of biscuits through improving especially their fiber content, antioxidant activity during storage up to 30 days at room temperature.

Novel nutritional approaches are becoming a major modifiable determinant of chronic diseases. Scientific evidences have supported dietary intervention as an effective tool for healthy life style. In this context, functional foods and nutraceuticals may provide a mean to reduce the increasing burden on health care system by a disease preventive mechanism. Ginger has many biologically active components like polyphenols and flavonoids contain health related properties including anticancer, antiviral and antihypertensive. This review will cover all the aspects of bioactive components of ginger and their healthbenefits especially hypocholesterolemic and hypoglycemic role.

Soy foods have high plant protein content and contain polyphenol components, such as isoflavones. Different varieties of soya bean (Rawal 1, NARC 2, Ajmeri. William 82. Line 1 (SA-7260) and Line 2 (PSC-60) were compared and analyzed their nutritional and sensory characteristics. The better selected (William 82) variety of soya beans is compared with the buffalo milk, its nutritional values, taste and other parameters. This study examined the result of storage temperature on the shell-life of soya milk keep at 4 º C. The use of soybean for the assembly of soy milk was studied. Soy milk was extracted from whole and dehulled seeds. All soy milk samples were analyzed for proximate composition (moisture%, ash%, total solids, fat) and therefore the organoleptic tests (color, appearance, texture, taste, flavor and overall acceptability) of the soy milk samples were evaluated to work out the shelf-stability of the merchandise throughout refrigeration and temperature storage. Proximate analysis of soymilk and buffalo milk showed that there was little difference between soymilk and buffalo milk as showed in tables maximum nutritional values as protein, fat, milk yield and carbohydrates 4.81, 2.09, 93 and 6.28% respectively for soymilk and for buffalo milk maximum nutritional values as protein, fat, milk yield and carbohydrates 4.36-4.78, 6.4, 94 and 5.26% respectively. The study was designed to examine the effect of temperature on the shell-life of soymilk stored at 4 º C. It also aimed at developing shelf stable soya milk.

The preparation of hydrocolloids and antioxidants was employed to the carrot juice, the effect of Hydrocolloids and antioxidants including guar-gum, maltodextrin and flaxseed-gum was study and assessed for their ability to stabilize the colour and cloudiness of carrot juice. Such parameters pH, Total Soluble Solids (TSS), titratable acidity, ascorbic acid, sugars (non-reducing, reducing sugar, sugar sugar/acid ratio, total sugars, and Total Phenolic Content (TPC) was analyzed during study. All parameters were slightly decreased with the passage of time except acidity which is increased, during storage with respect to control treatment. pH, TSS, ascorbic acid, non-reducing sugar reducing sugar, total sugar, sugar/acid ratio, and TPC decreased from 4.18 to 4.15, 20.98 to 15.16 o Brix, 0.62 to 0.50mg/100ml, 7.04 to 6.98 %, 14 to 13.46 %, 21.04 to 20.44 %, 86.67 to 60.67and 0.13 to 0.11 mg/100ml respectively, whereas the titratable acidity increased from 0.25 to 0.26 %. Colour and cloudiness improved or stabilized by hydrocolloids (guar-gum, maltodextrin and flaxseed-gum) and antioxidant (ascorbic acid).