No abstract

No abstract

No abstract

Floral authenticity of coriander (Coriandrum sativum) honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e. hydroxymethylfurfural (HMF) content, diastase and invertase activity of coriander honey was analysed using response surface methodology. Central composite rotatable design was adopted for optimization of process variables. An increased in HMF content was observed with increase in temperature and pH whereas diastase activity decreased with increase in temperature and with a pH value other than the optimum value of 4.6-5.6. Invertase activity was maximum at 4.8 pH. Interaction effect of temperature and pH was significant for HMF whereas interaction effect of temperature and time was significant for HMF, diastase and invertase activity. Optimization of variables was done by the mathematical method, and optimized values of HMF content, diastase, and invertase activity were obtained as 7.78 (mg/kg), 17.95 DN and 13.96 IN, respectively at 47.5 °C (temperature), 4.7 (pH) and 9 min (time).

The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufacturing and storage. There is a limited study on the effects of dietary fiber on vitamins. This signifies that less-fiber diets can increase the risk of ailment like colon cancer. The usage of fibers from new origins that are currently not fully exploited such as from bacteria, mosses, seaweeds, fruits and vegetables and the prospect of modifying the fibers joining them with other constituents and enhancing their nutritional and sensory attributes, would possibly broaden the field of application for dietary fibers. The present review assesses the classification, nutritional properties, physico-chemical properties and therapeutic functions of dietary fiber. The diets with the high intake of fiber are known to have positive effects on the health.