Value Addition of Fruits and Vegetables Through Drying and Dehydration

2015 ◽  
pp. 179-189
Author(s):  
S. Datta ◽  
A. Das ◽  
S. Basfore ◽  
T. Seth
Keyword(s):  
Fruits And Vegetables ◽  
Value Addition

scholarly journals FRUITS AND VEGETABLES PRODUCTION AND ITS EFFECT ON CONSUMPTION WITH SPECIAL REFERENCE TO SELECT COUNTRIES

2018 ◽  
Vol 13 (02) ◽  
Author(s):  
Kamakshaiah Musunuru ◽  
R. Venugopal
Keyword(s):  
Data Analysis ◽  
Fruits And Vegetables ◽  
Secondary Data ◽  
Current Level ◽  
Vegetable Production ◽  
Total Production ◽  
Value Addition ◽  
International Production ◽  
Overwhelming Evidence ◽  
Production And Consumption

India is a land of agriculture diversity with 66 percent of its population still dependent on agriculture and contributing about 20 percent to the Indian GDP. Value addition of food products is expected to increase from 8 per cent to 35 per cent by 2025. Fresh Fruit and vegetable processing is also expected to increase from the current level of 2 per cent to 25 per cent of total production by 2025. This study is basically a secondary data analysis on certain international production and consumption of fruits and vegetables. The article deals with comparative study of certain select countries with respect to their fruits and vegetable production. The analysis shows that there is overwhelming evidence in support of the hypothesis that the study regions are significantly different in terms of their fruits and vegetable production and consumption but interestingly such differences are not able to help to group the countries with respect to fruits and vegetable production. There is also evidence in support of other hypothesis that the production and export level differences exists towards surplus.

scholarly journals HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY

2018 ◽  
Vol 6 (10) ◽  
pp. 110-120
Author(s):  
Kalpana Kulshrestha
Keyword(s):  
Dietary Fiber ◽  
Fruits And Vegetables ◽  
Antioxidant Properties ◽  
Value Added ◽  
Well Being ◽  
Leafy Vegetables ◽  
Food Groups ◽  
Value Addition ◽  
Nutritional Security ◽  
Green Leafy Vegetables

Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.

Underutilised Fruits and Vegetables-Scope for Value Addition

2021 ◽  
pp. 161-187
Author(s):  
C Mini ◽  
P R Geethalekshmi ◽  
Manjunath Shetty
Keyword(s):  
Fruits And Vegetables ◽  
Value Addition

scholarly journals Optimization of the Process for Production of Enriched Ketchup

2021 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Elisa Basika ◽  
Julia Kigozi ◽  
Guston Tumuhimbise
Keyword(s):  
Sensory Evaluation ◽  
Fruits And Vegetables ◽  
Control Sample ◽  
Chemical Properties ◽  
Sensory Properties ◽  
Holding Time ◽  
Processing Conditions ◽  
Value Addition ◽  
Physico Chemical ◽  
Tomato Ketchup

Post-harvest losses of fruits and vegetables in Uganda are estimated at 30% which is approximately 4 billion shillings lost annually. This is due to limited knowledge on value addition and preservation technologies being unaffordable. This study sought to add value to fruits and vegetables with a focus on mangoes, tomatoes, and carrots produced locally. The study determined the effect of processing conditions and addition of fruits and vegetables on the physico-chemical and sensory properties of tomato ketchup. Tomatoes were replaced with mangoes in increments of 10% up to 50% while keeping carrot levels constant at 5%. The best sensory properties were observed in the treatment that contained 15% mango. The Physico-chemical and sensory properties of ketchup were enhanced by the addition of fruits and vegetables up to 20%. The sensory evaluation revealed that ketchup prepared by the addition of fruits and vegetables (local mangoes and carrots) was preferred as compared to the control sample at 0% mango. The color of ketchup was affected by the incorporation of mangoes and carrots and it was acceptable up to at 5% carrot and 15% mango including taste, appearance, flavor, mouthfeel and aroma. The best treatment was then subjected to different processing conditions at different holding times and temperatures of 5, 10 and 15 minutes at temperatures of 70, 75, 80, 85, 90 and 100 degrees Celsius respectively. The best conditions were observed to be between 80℃ and 85℃ and 10 to 15 minutes holding time. It was also evident that time and temperature had a significant (p<0.05) effect on the Physico-chemical properties of ketchup.

scholarly journals Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes

2021 ◽  
pp. 39-58
Author(s):  
T. A. Dendegh ◽  
B. M. Yelmi ◽  
M. J. B. Abdullahi
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Negative Impact ◽  
Raw Materials ◽  
Past Research ◽  
Grape Pomace ◽  
Value Addition ◽  
Wide Range ◽  
Extrusion Technology ◽  
By Products

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.

Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

2020 ◽  
Vol 134 (12) ◽  
pp. 1403-1432 ◽  
Author(s):  
Manal Muin Fardoun ◽  
Dina Maaliki ◽  
Nabil Halabi ◽  
Rabah Iratni ◽  
Alessandra Bitto ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Therapeutic Agents ◽  
Adipose Tissue Inflammation ◽  
Cellular Mechanisms ◽  
Tissue Inflammation ◽  
Cholesterol Levels ◽  
Naturally Occurring ◽  
Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

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