The unlimited and biodegradable properties of bioplastics such as polyhydroxyalcanoytes (PHAs) create appropriate benefits instead of synthetic plastics. The final rule of this environmental friendly and nontoxic bioplastic depends on satisfactory cost and in additional efforts toward the need for execution. In this study, we statistically optimized biodegradable waste (pomegranate peel) as a single carbon/nitrogen source to manufacture PHA through Bacillus subitilis NCDC0671 in reference to an efficient waste management practice. Various parameters, such as substrate concentration, temperature, pH, and time duration, were optimized using response surface methodology (RSM) to enhance the production of bioplastic PHA. The optimized values were found to be substrate concentration-5.9 g, temperature-35 • C, pH-6.9, and time duration-3 days. The importance of the model was accepted by ANOVA outputs (p ≤ 0.05) with an R 2 value of 0.9966. The lower-cost fermentation medium was created by the present inquiry using pomegranate peel produced in significant quantities of innovative PHA. Bioplastic (PHA) materials were identified using Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) was used to examine the pomegranate peel, paste, and biofilm. Product validity is performed by conducting various tests, including the degradation test, swelling test, solubility test, molding test, biodegradability test and elongation test.

Objectives:The present work is focused on the sensory quality of yogurt produced with high fibre powder. Methods: Response surface methodology (RSM) was used to optimize the ingredients like: Milk (1000 ml), sugar (100 g), Jack fruit powder (20g) and Banana Stem Powder (25g). Results:The results showed that the model fit was significant (p < 0.05) and there was satisfactory correlation between actual and fitted values. The statistical model was used to optimise the factors level for highest acceptability, to produce yogurt with high fibre. Data obtained from RSM on yogurt produced with high fibre banana stem powder and Jack fruit powder were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation. Sensory analysis for colour and taste in the yogurt produced with banana stem powder and Jack fruit powder at the optimized ingredients composition were performed. Conclusion: The optimum condition for the best sensory score is Milk-826ml, Sugar-99.8g, Jack fruit powder 20.3g and Banana Stem Powder-22.5g. Yogurt produced with high fibre powder under the optimum conditions for sensory score was again subjected to evaluation of sensory values and the results were compared with the RSM predictions.