Enhancing shelf-life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid.

Backround: The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e.

Developments and opportunities in minimal processing and production of tender jackfruit flour.

Tender jackfruit is quite popular for culinary preparations. Technologies and value-added products of matured and ripened jackfruit are in the commercial domain, but there is a high demand to work on the processing and value addition of tender jackfruit. Especially, interventions are required for the mechanization of different post-harvest operations and to develop process protocols.

Development and evaluation of a vacuum impregnation system for enhancement of biochemical properties of food materials.

Vacuum impregnation is a novel methodology for adding various substances to porous foods. This study aimed to develop a cost effective automate system for vacuum impregnation of food materials to enhance their nutritional, functional and sensory properties depending on the functionality of the impregnation solution. The developed vacuum impregnation system includes a vacuum chamber, vacuum pump and an automation setup for creating and maintaining vacuum conditions, feeding impregnated solutions to the samples and releasing vacuum.

Optimization of process parameters of refractance window drying for aonla slices and comparison with other drying techniques.

Backround: Aonla is as a good source of antioxidants due to its high ascorbic acid and polyphenol contents. However, because of its high acidity and astringent taste, aonla is rarely consumed in its fresh form. As the constituents in aonla are heat sensitive, it is essential to find a suitable drying method for preservation.

Enhancing phytochemical parameters in broccoli through vacuum impregnation and their prediction with comparative ANN and RSM models.

Amidst increasing demand for nutritious foods, the quest for effective methods to enhance health-promoting attributes has intensified. Vacuum impregnation (VI) is a promising technique to augment produce properties while minimizing impacts on biochemical attributes. In light of broccoli's growing popularity driven by its nutritional benefits, this study explores the impact of VI using ascorbic acid and calcium chloride as impregnation agents on enhancing its phytochemical properties.

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals.

The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant-based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500-1000 ppm) for 20-30 min.

Gaseous ozone treatment of chickpea grains, part I: Effect on protein, amino acid, fatty acid, mineral content, and microstructure.

The effect of gaseous ozone (500-1000 ppm) treatment on the protein, amino acid, and fatty acid profiles, mineral content, and the microstructure of the chickpea grains were evaluated. Though protein content was not altered significantly, SDS PAGE profiling exhibited minor modifications in the protein bands of the treated chickpea. The essential amino acids (EAA) and total amino acids (TAA) slightly decreased, ratio of EAA to TAA increased, while the calculated protein efficiency ratio decreased.

Mass transfer dynamics of simultaneous water gain and solid loss during soaking of pigeon pea grains.

Pigeon pea is the most prominently used protein source for human consumption. This is one of the leading pulse utilized in various applications in food processing. Soaking is one of the mandatory unit operation required to convert it from raw to a consumable form.

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread.

Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 10 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.