Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from 0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of the juice and paste reduced total solids, fat, protein and overrun, and increased antioxidant activity and phenols, whereas the ginger candy and powder increased solids, crude fibre, antioxidant activity and phenols, and diminished fat and overrun. Acidity increased with the ginger juice and powder, whereas it decreased with the ginger paste and candy. First dripping time amplified and melting rate declined with all the ginger preparations. Ice cream containing ginger juice, paste, candy and powder at 6, 4, 10 and 1%, respectively, achieved the highest overall acceptability scores.

The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect) and enzyme kinetics (effect of temperature and headspace concentration) have been compared for predicting the respiration rate of black carrot. The respiratory behavior of black carrot was assessed using closed system technique at 5, 10 and 15 °C (± 1 °C) temperature and constant relative humidity (RH) of 85%. The O 2 consumption and CO 2 evolution rate values were 39.17, 58.88 and 68.08 ml kg -1 h -1 ; 22.15, 34.63 and 41.86 ml kg -1 h -1 after the attainment of steady-state condition at 5, 10 and 15 °C, respectively. The inhibition by evolved CO 2 was found to be predominantly competitive at all temperatures. The average absolute deviation in O 2 consumption and CO 2 evolution rate for Arrhenius model was 3.5% and 5.3% while for enzyme kinetics model was 8.8% and 6.3%, respectively. Dependency of respiration rate of black carrot on temperature was well defined by Arrhenius model. The outcomes of the study can be further utilized to design the MAP (modified atmosphere packages) for fresh black carrot storage at 5 °C with 85% RH.

Inclusion of processed have been found to enhance the functional properties and nutritional value of ice cream by augmenting the fiber content, total phenols, tannins, ascorbic acid and antioxidant activity. The present investigation assessed the changes in these constituents, color values (L, a* and b*), melting rate, sensory scores and microbiological quality of ice cream containing shreds, pulp, preserve, candy and powder during 60 days' storage at - 18 to - 20 °C. The total solids increased slightly whereas the antioxidant activity, total phenols, ascorbic acid and tannins decreased on storage. The L values declined whereas a* and b* values amplified, the rate of change being highest in candy containing sample followed by preserve. The first drip time of all the samples increased whereas melting rate decreased. The overall acceptability scores declined non significantly. Standard plate count of all the ice cream samples decreased significantly whereas yeast and molds were not detected throughout the storage. The psychrophiles were not spotted up to 30 days, thereafter, a small increase was observed.

Banana (Musa paradisiacal L.) belongs to Musaceae family and India is the largest producer of banana with an annual production of 30.80 million tons, contributing to 25.7% of the world's banana production (National Horticulture Board, 2018). Banana is one of the cheapest, delicious, and most nutritious among all fruits with several medicinal properties. There has been a lot of work on various parts of banana plant and reported to have many medicinal properties for treatment of diseases like diarrhea, diabetes, cancer, hypertension, Alzheimer's, urolithiasis, ulcers, and infections (Kumar et al., 2012). Banana being a perishable crop results in quality decrease after harvesting. Therefore, the processing of pulp to value-added products can be a vital agro-industrial approach that increases economy, reduces postharvest losses by minimizing waste. However, main problem with utilization of banana is its enzymatic browning that develops when it comes in contact with oxygen present in the environment (Moline et al., 1999). The enzymatic browning is predominantly initiated by phenolic compound's oxidation into quinones that further polymerize to melanoidins (red, brown, and black pigment) by oxidative enzymes (polyphenol oxidase and peroxidase), leading to undesirable browning (Ranveer