Value-Addition in Food Products and Processing Through Enzyme Technology

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

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High Protein Milk Ingredients - A Tool for Value-Addition to Dairy and Food Products

Journal of Dairy Veterinary & Animal Research ◽

10.15406/jdvar.2017.06.00171 ◽

2017 ◽

Vol 6 (1) ◽

Author(s):

Atanu Jana

Keyword(s):

Food Products ◽

High Protein ◽

Value Addition ◽

Protein Milk

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Process Development for the Value Addition of Banana Central Core (Pseudo Stem)

International Journal of Recent Technology and Engineering - 2 ◽

10.35940/ijrte.c6431.118419 ◽

2019 ◽

Vol 8 (4) ◽

pp. 1055-1060

Keyword(s):

Physicochemical Properties ◽

Process Development ◽

Food Products ◽

Central Core ◽

Powder Form ◽

Value Addition ◽

Drying Characteristics ◽

Different Temperatures ◽

Banana Plantations

Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 & 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.

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Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies

Madras Agricultural Journal ◽

10.29321/maj.10.000491 ◽

2021 ◽

Vol 108 (March) ◽

pp. 1-4

Author(s):

FarhatSultana B ◽

◽

Vijayalakshmi R ◽

Geetha PS ◽

Mini ML ◽

...

Keyword(s):

Fatty Acids ◽

Essential Fatty Acids ◽

Percent Level ◽

Food Products ◽

Carbohydrate Content ◽

Value Addition ◽

Pulp Industry ◽

Nutritional Characteristics ◽

Tamarind Kernel ◽

By Products

Tamarind kernels are typically under-emphasized by products of the tamarind pulp industry. The kernel is a fair source of protein, fat (essential fatty acids), carbohydrates and minerals, which can replace conventional flour to develop new food products. The study aims to exploit the under-utilized tamarind kernel for value addition to improve tamarind kernel-based food products’ acceptability and consumption. The tamarind kernel incorporated cookies at 50 percent level of incorporation had moisture of 1.62 %, carbohydrate content of 72.52%, protein of 9.26 %, fat of 22.98%, fiber of 3.25% and ash of 1.12%, respectively. The developed cookies had higher protein and fiber content than control cookies, which depicts its potential to be the better alternative for the conventional flour.

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Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel

Bhartiya Krishi Anusandhan Patrika ◽

10.18805/bkap192 ◽

2020 ◽

Vol 34 (03) ◽

Author(s):

Rupender Kaur ◽

Bhagwat Singh Rathore ◽

Prem Chand Gadhwal ◽

Ashok Kumar Sharma ◽

P. K. Rai

Keyword(s):

Food Safety ◽

Low Cost ◽

Value Added ◽

Beta Carotene ◽

Food Products ◽

Lemon Juice ◽

Value Addition ◽

Lemon Peel ◽

Excellent Source ◽

Value Added Products

Waste can contain many reusable substances of high value depending on the adequate technology by this residual matter can be converted into commercial products. The lemons are extremely effective to treat the disease, which are caused by a vitamin C deficiency. The health benefits of lemons and lemon juice are well known but the lemon peels contain about 2.5 times more vitamins than lemon juice. It is also an excellent source of fiber, potassium, magnesium, calcium, folate, and beta carotene. The purpose of this paper is to describe the latest advances on the potential of lemon peel as a source of functional food products. For that purpose two trainings were organized by KVK on food safety and preparation of value added products among SHG beneficiary with practical interventions on lemon products making (Lemon Squash, lemon peel pickle and candy). These trainings were conducted in four parts, Part: 1.Knowledge on use of lemon: Health promotion by use of lemon, Part: 2. Uses of Lemon juice for the production of products: Squash and sharbat, Part: 3. Value addition of Lemon waste: Peal as a food products making: Pickle candy, Part: 4. Knowledge on preparation of oil less pickles at low cost. This knowledge is very useful for food safety as well as to establish SHG enterprise.

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