Optimization of enzyme-assisted extraction of anthocyanins from eggplant () peel.

Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA), antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized using response surface methodology. Enzyme concentration (5-15 %), extraction temperature (35-60 °C) and maceration time (1-4.5 hrs) were used to optimize the process of extraction using a Central-Composite design.

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage.

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated.

Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated.