Vitamin D fortification of mushroom by natural and artificial UVB radiations and their potential effects on nutraceutical properties.

mushroom was exposed under natural and artificial UVB light to enhance vitamin D contents in the fruit bodies. When Kinetic model was designed to examine the rate of conversion of ergosterol into vitamin D at different time intervals (0, 15, 45, 60 and 90 min), it was found that the conversion was linear with time. The maximum content of vitamin D that is 78.

Optimization and multivariate accelerated shelf life testing (MASLT) of a low glycemic whole jamun ( L.) confection with tailored quality and functional attributes.

An optimization and multivariate accelerated shelf-life testing (MASLT) was demonstrated to develop a low glycemic (GI) whole jamun ( L.) confection (WJC) with soft texture and fruity hedonics targeted for diabetic strata. The hydrocolloids viz.

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis.

An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index.

Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate.

The frying performance of sunflower oil blends (SOBs) stabilized with oleoresin rosemary (Rosmarinus officinalis L.) (ROSM) (200-1500mg/kg) and ascorbyl palmitate (AP) (100-300mg/kg) were tested for 18hopen pan-frying. Sunflower oil with TBHQ (SO) (200mg/kg) and without additives (SO) served as positive and negative controls, respectively.

Composition and functionality of whole jamun based functional confection.

Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.