scholarly journals DEVELOPMENT OF VALUE ADDED PRODUCTS FROM SHODDY YARN

2016 ◽  
Vol 4 (8) ◽  
pp. 11-17
Author(s):  
Mohini Gupta
Keyword(s):  
Product Development ◽  
Value Added ◽  
Consumer Acceptability ◽  
Value Added Products

This study was undertaken for development of value added products from shoddy yarn (Recycled yarn).  For the study, shoddy yarns were collected from Ludhiana and Amritsar districts of Punjab for preparing the fabric. Two count of shoddy yarn i.e. 10Nm and 12Nm were selected for the product development.  Twenty four prototype samples were designed, from which six most preferred design was obtained for development of value added product from developed fabric then consumer acceptability were assessed and found that majority of the respondents preferred the developed products.

scholarly journals Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus

2019 ◽  
Vol 20 (3) ◽  
pp. 89-97
Author(s):  
B.S Swathi ◽  
G.P.R Lekshmi ◽  
M.S. Sajeev
Keyword(s):  
Cooking Quality ◽  
Value Added ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Tropical Fruit ◽  
Seed Flour ◽  
Nutritional Qualities ◽  
Postharvest Loss ◽  
Value Added Products

Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with natural red colour, nutritional qualities and consumer acceptability. The red amaranthus paste was added in two different proportions (5% and 10%) to different formulations of jackfruit pasta  comprising of jackfruit bulb flour, seed flour and cassava flour replacing a portion of refined flour. The enrichment with 10% of red amaranthus as paste to jackfruit pasta formulations reduced cooking loss, improved the cooking quality characters, nutritional quality, and sensory attributes and produced naturally coloured pasta with higher consumer acceptability.

scholarly journals Jackfruit seed: an accompaniment to functional foods

2019 ◽  
Vol 22 ◽  
Author(s):  
Roji Waghmare ◽  
Nagma Memon ◽  
Yogesh Gat ◽  
Sukhmani Gandhi ◽  
Vikas Kumar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Value Added ◽  
Commercial Production ◽  
Consumer Acceptability ◽  
Asian Countries ◽  
Food Ingredient ◽  
Seed Flour ◽  
Health Promoting ◽  
Nutritional Benefits ◽  
Value Added Products

Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.

scholarly journals Value Added Products from Yam (Dioscorea spp.)

2020 ◽  
Vol 8 (1) ◽  
pp. 207-212
Author(s):  
S M Prasad ◽  
V Vijayashree ◽  
P Janaki Raman ◽  
Cissie Theeblyn David ◽  
P Mageswari
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Value Added ◽  
Consumer Acceptability ◽  
Pre Treatment ◽  
Value Added Products ◽  
Manganese Copper

Yams are believed to be originated in Asia and Africa. They are packed with a bunch of nutrients like Vitamin C, Potassium, Manganese, Copper, and Phytochemicals. The present study was aimed to provide good nutritional products using tuber vegetable Yam. Attempts were made to prepare yam payasam (YPP) and yam vadai (YVP) and subjected to different pre-treatment, and value added products were standardized. 5 point hedonic scales were used for sensory evaluation. From the result, the present study shows the product YPP shows good quality, sensory, and consumer acceptability.

OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

2018 ◽  
Vol 28 (5) ◽  
pp. 1681-1684
Author(s):  
Georgi Toskov ◽  
Ana Yaneva ◽  
Stanko Stankov ◽  
Hafize Fidan
Keyword(s):  
National Level ◽  
Value Added ◽  
Tourism Industry ◽  
Small Companies ◽  
Food Sector ◽  
Strategic Development ◽  
Innovation Potential ◽  
Wide Range ◽  
Foreign Brands ◽  
Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

Oxidized indium with transformable dimensions for CO2 electroreduction toward formate aided by oxygen vacancies

2020 ◽  
Vol 4 (7) ◽  
pp. 3726-3731
Author(s):  
Fenghui Ye ◽  
Jinghui Gao ◽  
Yilin Chen ◽  
Yunming Fang
Keyword(s):  
Crucial Role ◽  
Oxygen Vacancies ◽  
Value Added ◽  
Promising Technique ◽  
Co2 Electroreduction ◽  
Value Added Products

Electroreduction of CO2 into value-added products is a promising technique in which the structure of the catalyst plays a crucial role.

scholarly journals β-Galactosidases from a Sequence-Based Metagenome: Cloning, Expression, Purification and Characterization

2020 ◽  
Vol 9 (1) ◽  
pp. 55
Author(s):  
María Florencia Eberhardt ◽  
José Matías Irazoqui ◽  
Ariel Fernando Amadio
Keyword(s):  
Bacterial Species ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Treatment Technology ◽  
Catalytic Domains ◽  
Stabilization Ponds ◽  
Cazy Database ◽  
Genes Encoding ◽  
Value Added Products

Stabilization ponds are a common treatment technology for wastewater generated by dairy industries. Large proportions of cheese whey are thrown into these ponds, creating an environmental problem because of the large volume produced and the high biological and chemical oxygen demands. Due to its composition, mainly lactose and proteins, it can be considered as a raw material for value-added products, through physicochemical or enzymatic treatments. β-Galactosidases (EC 3.2.1.23) are lactose modifying enzymes that can transform lactose in free monomers, glucose and galactose, or galactooligosacharides. Here, the identification of novel genes encoding β-galactosidases, identified via whole-genome shotgun sequencing of the metagenome of dairy industries stabilization ponds is reported. The genes were selected based on the conservation of catalytic domains, comparing against the CAZy database, and focusing on families with β-galactosidases activity (GH1, GH2 and GH42). A total of 394 candidate genes were found, all belonging to bacterial species. From these candidates, 12 were selected to be cloned and expressed. A total of six enzymes were expressed, and five cleaved efficiently ortho-nitrophenyl-β-galactoside and lactose. The activity levels of one of these novel β-galactosidase was higher than other enzymes reported from functional metagenomics screening and higher than the only enzyme reported from sequence-based metagenomics. A group of novel mesophilic β-galactosidases from diary stabilization ponds’ metagenomes was successfully identified, cloned and expressed. These novel enzymes provide alternatives for the production of value-added products from dairy industries’ by-products.

scholarly journals Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 202-217
Author(s):  
Michele Manoni ◽  
Donata Cattaneo ◽  
Sharon Mazzoleni ◽  
Carlotta Giromini ◽  
Antonella Baldi ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lipid Fraction ◽  
Value Added ◽  
Milk Lipid ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

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