Breakfast is most important meal of the day and usually taken after night fast or after a long gap. Various health surveys and cross-sectional studies reported morning meal positive effect on memory recall, children performance, mood, work performance, cognitive function, women health like irregular mensuration and reduction in obesity and effect on body mass index. Still people skip breakfast throughout the world due to several reasons like lack of time, family environment, single-parent family, not feeling hunger in morning or having several misconceptions like thinking of being obese. Skipping morning meal has an adverse effect on health. This review focuses on awareness of breakfast and its positive impact on health as the breakfast skipping trend is increasing around the world and also drawing the attention of researchers to develop convenient, nutritious breakfast options and awareness programmes for significance of breakfast.

Milk-coconut sweet was developed by combining different proportions of concentrated buffalo milk (40-60 parts), coconut kernel flakes (20-40 parts), sugar (10-30 parts) on the basis of total weight. The raw materials were optimized on the basis of sensory evaluation (flavour, body and texture, colour and appearance, sweetness and overall acceptability) and instrumental colour analysis based on lightness (L*), redness (a*) and yellowness (b*). Incorporation of concentrated milk beyond 60 parts and coconut kernel flakes beyond 40 parts resulted in a crumbly body in milk-coconut sweet. Addition of sugar below 10 and above 30 parts in the milk-coconut sweet led to low and high sweet taste, respectively. Sensory evaluation and colour analysis of the prepared samples revealed that the sweet prepared with 50 parts of milk, 30 parts of coconut flakes and 20 parts of sugar obtained highest scores. The range of concentrated buffalo milk, coconut flakes and ground sugar were selected as 45-55, 15-25 and 25-35 parts, respectively for optimization of milk-coconut sweet.

The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.

There are mainly two types of spreads available in

Consumption of vegetarian pizza is increasing worldwide for increasing popularity towards vegetarian diets. However, a proper description of sensorial attributes of vegetarian pizza is still not available in the existing scientific literature. Such characterization provides inevitable information for product's evaluation and process improvement. Therefore, the present study was undertaken to objectively characterize the sensory attributes of vegetarian pizza using statistical tools. A descriptive score card comprising all the possible sensory attributes of pizza was drafted and finalized by group discussion with sensory evaluation experts. Thirty six pizza samples were collected from different Indian cities. Sensory evaluation was done using Quantitative Descriptive Analysis (QDA) and significant (p<0.05) difference among the market samples was observed. Principal Component Analysis (PC) revealed five principal components (PC) which accounted for 93% variation in the sensory data viz., (1) cohesiveness of crust/cooking intensity/free moisture of cheese, (2) firmness/crispiness/type of crust, (3) cohesiveness/thickness of cheese, (4) chewiness, and (5) overall acceptability.