Wood apple also known as Aegle marmelos is a dry land fruit in the shape of pyriform, oval, oblong; 15-17 m in diameter; belongs to Rutaceae family with botanical name Limonia acidissimia L .It requires a monsoon climate with a distinct dry season. It can be planted in all kinds of soil. It is highly valued for its therapeutic values in Ayurveda and is known to cure liver disorders, indigestion, piles, respiratory problems, diarrhea and dysentery. The aroma of wood apple is a complex mixture of many volatile compounds such as esters, alcohol, aldehydes, ketones, ethers and aldehyde which predominates in immature wood apple but their content decreases as the fruit matures. All the volatile components are of great importance for the complete characteristic aroma profile of the fruit. The fruit can be used in the preparation of product such as jelly, chutney, jam and beverage. Some people eat raw wood apple pulp with or without sugar; Srilankan people prepare a popular drink known as Simhalese as dimbulkiri (wood apple milk) by mixing ripened wood apple pulp with coconut milk and palm sugar. A fruit with such diverse values and immense potentialities indicate its scope for processing commercially into valuable products. Thus wood apple brings about many nutritional and medicinal benefits which can be used in development of various value added products.

With the rapidly changing lifestyle of the people in the present scenario there is an increase in various metabolic disorders affecting vital organs of the body. The advancement in the food processing sector due to the continuous efforts of the scientists has led to the acceptance of functional foods among the consumer. These Nutraceuticals act both as a food and medicine in the body. Green tea is one such Nutraceuticals which has immense potential in the treatment of several diseases as has been reported by studies. The health benefit of green tea is due to catechin, particularly (-)epigallocatechin-3-gallate which is reported to have positive impact on the individual. In particular it is a good source of antioxidants and prevents chain reactions which cause cellular damage in the body. In this review paper, there is an elaborate description of green tea, its chemical constituents and the effect of it on several metabolic diseases like obesity, cancer, arthritis and so on.

: Processing and preservation of food is essential for value addition it require a variety of different methods and heat treatment is the most widely used methods due to its high efficiency on microbial inactivation. But exposure to high temperature causes undesirable changes such as reduction in organoleptic quality as well as reduction in heat-sensitive nutrients. Additionally, increasing consumer demand for minimally processed good quality and safe food products with natural flavor and taste, free from additives and preservatives, causes the need for the development of non-thermal methods for food preservation. There are a number of non-thermal methods used for food preservation all over the world. Foods can be non-thermally processed by High pressure processing, Pulsed electric field, Ohmic heating, Ultrasound treatment, etc. These novel technologies result in pathogen free foods with improved texture and improved shelf life. These techniques retain natural freshness, color and nutritive characteristics as compared to heat processing. The present review discusses the various novel non thermal techniques used today for food preservation.

: This study investigates efficient rehydration of dried green peas for its use in "Heat and Eat" food products. Dehydration and rehydration kinetics of green peas were studied on Hot Air Dryer (HAD) and Solar Conduction Dryer (SCD) for untreated and pre-treated samples. The two pre-treatments used were 1. Partial cuts on the surface, followed by steaming for 2 mins and 2.Blanching in 1% Na 2 CO 3 solution for 2 mins. Rehydration was carried out under conditions of varying temperature (50, 70 and 90 °C) and time (5 and 10 mins). Hardness, Rehydration Ratio and Colour (L*a*b* values) was measured for fresh, dried and rehydrated samples to find the optimum pre-treatment and drying method for efficient rehydration. Partial surface cuts followed by steaming was found to be the better pre-treatment for both HAD and SCD dried peas whereas colour after rehydration was better retained in HAD dried peas."

Cactus fruit (Prickly pear) has received abundant attention with regard to its high nutraceutical value and also is also grown locally in various regions of Maharashtra. Therefore, the present study was carried out on preparation of RTS beverage blends from prickly pear, kokum and coconut water to improve its quality and flavor. These blends were packaged in 200 ml nontransparent stand pouch and tested for physico-chemical, sensory evaluation and microbial analysis. Chemical composition carried out of unblended pulp. The pH, total soluble solids (TSS), titratable acidity, color analysis, ascorbic acid were determined. The blend of cactus fruit and kokum at ratio (3:1) received the highest scores in overall acceptability. Therefore, it was evaluated for polyphenol content by using Folin-Ciocalteu reagent, antioxidant activity was measured using two in vitro assays 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) and sensory was carried out to check the acceptability of beverage after adding of low GI sugar and stevia. Pasteurization was carried out to increase shelf life.How to cite this paper : More, Vasundhra Devidas, Sindhu, Saloni, Shweta, Sujata and Jaglan, Vipul (2018). Development of low calorie RTS beverage rich in nutraceuticals and antioxidants from cactus fruit and kokum fruit by blending with coconut water. Internat. J. Agric. Engg., 11(Sp.