: Palm oil is one of the basic edible vegetable oil which is used in almost every food processing industries. The palm oil is derived from the oil palm. Globally, About 80% fractions of oil palm are used for edible purposes. Therefore for the healthy life, the quality of palm oil should be good. The process of palm oil manufacturing is same as other vegetable oil manufacturing. As other vegetable oil, in palm oil manufacturing involves four major steps which are neutralization, degumming, bleaching and deodorization. These four steps were jointly known as refining process. 3-MCPD is a process contaminant forms during high heat processing mainly in the deodorization process. The recent studies shows that 3-MCPD is carcinogenic and genotoxic in nature. This review work mainly focuses on the hazards of 3-MCPD and possible routes to reduce its level to tolerable limits.

Interest in developing food with nutritionally functional ingredient has been driven by the market potential for food. That can improve the health and wellbeing of consumers. Extruded snack (chakli) is traditional savory product was known as deep fat fried product. As per the results, its fat content is high. The variable sample were prepared by incorporating with the chickpea (Cicer arietinum L.), maize (Zea mays), Ragi (Eleusine coracana L.), green gram (Vigna radita) flour's extrusion cooking was carried out a single screw (Hand molder) and the frying temperature is (180-200 0 C) for the 15 minute's the extrudate nutritional or the physical properties namely bulk density, water absorption index (WAI), oil absorption capacity, texture analysis were also analyzed. The orgaoleptic evaluation of extruded snack (chakli) sample were analyzed by panel list on a 9 point hedonic scale the results show that the composite flour chickpea, maize, ragi, green gram, pineapple pomace powder flourin the ratios of 48:15:15:20:2, respectively could be used to produce quality extrudate snack (chakli) with acceptable sensory properties.

The reduction in level of 3-monochloropropane-1, 2-diol esters in RBD palm oil is accomplished by optimizing the processing steps in the refining process. The main purpose of optimization of palm oil refining process is to get low MCPD palm oil with acceptable quality of refined palm oil. The refining process for palm oil is optimized by modifying four processing parameters: types of bleaching earths, bleaching earth dosage, bleaching temperature and deodorization temperature. For degumming step, temperature of 85°C and 0.02 per cent of phosphoric acid was carried out for 1 hour. Two different types of bleaching earths namely neutral bleaching earth and acidic bleaching earth at the dosage of 1 per cent, 2 per cent and 3 per cent were used. The bleaching of degummed oil is performed at different temperatures: 85°C, 90°C, 100°C, and 110°C for 1 hour. Deodorization of bleached oil was performed at 200°C, 220°C and 250°C for 1 hour. 3-MCPD levels were analyzed by GC/MS. 3-MCPD was not detected in the crude palm oil. Bleaching at 110°C temperature with 1 per cent acidic bleaching earth and deodorized at 250°C temperature reported to have highest levels (1.99 ppm) of 3-MCPD esters in RBD palm oil. The 3-MCPD esters were at lower levels (1.33 ppm) when the degummed oil is bleached at 90°C for 1 hour with 3 per cent neutral bleaching earth and deodorized at 250°C for 1 hour. Although study indicates that this optimized refining process also affect the physico-chemical properties of palm oil.

The Bryophyllum pinnatum is a medicinal plant. The family of Bryophyllum pinnatum is Crassulaceae. The native place of Bryophyllum pinnatum is Madagascar. In Bryophyllum pinnatum, number of bioactive component is present such as alkaloids, triterpenes, lipids, flavonoids, glycosides, bufadienolides, saponin, phenols, and organic acid. Bryophyllum pinnatum is a medicinal plant and used as a treat the number of diseases like anthelmintic, wound healing, antioxidant activity and anti-inflammatory, etc. Mostly Bryophyllum pinnatum leaves used to treat Urinary Tract Infection. This review studied on the nutritional composition of the Bryophyllum pinnatum leaves powder after drying and its fortification into food product. Bryophyllum pinnatum leaves is a good source of human nutrition and good dietary supplements. There are number of alternative drying methods will be used for the drying of the Bryophyllum pinnatum leaves instead of shade drying method. Alternative methods of drying are Microwave drying and tray drying. This drying will be carried out at different temperature for specific time period. The Bryophyllum pinnatum leaves powder is fortified into the different food product like,bakery, confectionary, extruded products, etc. This food product shows nutritional as well as medicinal values it is called as nutraceutical food. The main objective of this review is drying study on leaves, nutritional composition and its fortification in food product.

cent replacement of soybean and oat flour with wheat flour. The prepared composite flour based rusk was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T 2 containing 10-10 per cent soybean and oat got the highest score as compared to other treatments. Hence, this proportion was used for further study of nutritional analysis and it's found better result in protein, fat, carbohydrate and fibre. It was concluded that from the research composite flour based rusk sample T 2 containing 80 per cent wheat and 20-20 per cent soybean and oat flour was most desirable in terms of sensory and nutritional quality profile.