Irrespective of the high production of bananas, large quantities are lost due to deficient postharvest handling. The main aim of the present work was to develop gluten‐free brown rice pasta by utilization of unripe banana flour (UBF) and defatted soy flour (DSF). To improve the nutritional value of pasta, UBF was substituted in brown rice flour at the levels of 10% to 50% with 10% DSF. With increasing substitution byUBF, hardness, chewiness values were decreased, which were more pronounced when the substitution was more than 30%. The increasing level of UBF had a positive effect on sensory attributes up to 30% replacement. Fiber and protein content were improved with increasing replacement by UBF compared with wheat‐based control pasta. Based on texture, sensory, proximate, and color analysis, gluten‐free brown rice pasta partially replaced with 30% UBFand 10% DSF were optimized. Novelty impact statement Development of protein and fiber enriched gluten‐free brown rice pasta is possible by utilization of defatted soy flour as source of protein, and green matured banana powder as source of fiber. This will be not only gluten‐free but also nutritionally enriched diet for the celiac disease people as well as for the common peoples too. Utilization of brown rice flour, green matured banana flour, and defatted soy flour will be helpful for the rice, banana, and soybean growers as well as for the rice milling and pasta processing industries.

The "swirl" term is preferable to "turbulence", which implies movement without overall pattern of the mixture or fluid. It is a dimensionless parameter to quantity the rotational motion. As our topic name Study and Design of Inlet Manifold for Swirling Effect we are going to swirl the air in pipe which is having specific diameter. Nowadays many geometric shapes and geometric pattern are available for swirling effect but according to application the pattern changes. In our project we are going design a swirling geometry which will be efficient to create a swirl effect. We are going to compare the results of motion of air with swirl and without swirl from our experimental setup. Coming to our methodology we are going to build a setup which consist of water pump, swirling component or geometry. Firstly, we are going to study effect of three designed geometry and will checked for optimum swirling effect by using CFD software. After selecting optimum geometry, we are going to install selected geometry in pipe through which water is going to be passed. With the help of water pump and flow control valve we can set up the pressure and flow of water at inlet. After passing the water through the swirling geometry we are going to measure the outlet parameter i.e. Discharge and velocity. Then we are going to determine whether the Swirling effect has been practically achieved or not, by comparing the results obtained from CFD analysis and experimental setup.

Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coause environmental problem if not utilized properly. Aims: The present study aim to utilize whey in the preparation ice candy enriched with fruit pulp. Methodology: Whey candy mix was prepared by combination of fruit pulp, sugar and stabilizer in clarified paneer whey followed by homogenization, heating and cooling. Mix was poured in mold and passed through contionues blast freezer to harden. Hardened candies were wraped in aluminium foil and stored in deep freezer at - 20 ± 2ºC. The sutability of fruits i.e. kiwi, orange and pineapple in whey based ice candy was determined by organoleptic quality. The level of selected fruit and sugar were optimized using Response Surface Methodology (RSM). The optimized product was evaluated for sensory and physico-chemical qualities. Also the storage stability, consumer acceptability and economical feasibilities of the product were tested. Results: Amongst the three different fruits, the whey candy prepared by using pineapple fruit pulp was recived higest sensory score. The RSM results shows that, increase in pineapple pulp and sugar level resulted in higher sensory score for color and appearance, taste and flavor. Optimized level of pineapple pulp and sugar were 14.23% and 21.80%, respectively. This combination obtained 7.7, 7.6 and 7.65 sensory score for color, flavor and overall acceptability respectively whereas, melting rate was 42.19%. The whey candy subjected to study consumer accapetability and It was found that 58% of the consumers rated experimental candy as excellent (score 5) and 20.5% rated on very good. The whey candy was in acceptable up to 60 days at refrigerated storage condition.