Formulation of Pulka Using Citrus Limon Peel

Citrus limon is a very demanding plant to grow totally intolerant of frost. Although the peel of citrus is bitter in taste if it is eaten as a raw but it also play a major role in making of marmalade or other soups. Peel is the protective outer covering or outer skin of the fruit. The peel is used against digestion, peptic, ulcer, scurvy, eye infections, respiratory disorders, gums, piles, skin care, weight loss etc. The objectives of the study is to dehydrate the selected sample, to formulate the value added product pulka, to find out the acceptability of value added products by organoleptic evaluation and to know the glycemic index level by the effect of Citrus limon The Citrus limon samples were cleaned, cut into pieces, inner white fleshly part is removed separately, cleaned, peels were removed separately, cut into small pieces, dry in an air oven drying, powdered, seived and stored in air tight container for future use. The pulka were formulated in four different variations V0, V1, V2 and V3. Sensory assessment was evaluated based on the quality descriptions. Around 80 subjects who were willing to participate in the experimental study were included with prior permission or concern from subjects. They were selected in-between the age of 30-40 years, with body mass index of 16.5 to 26.3 kg/m2, normal blood pressure and not suffering from any ailments. Eighty subjects were divided into four groups with 20 subjects in each group. The result revealed that the appearance of standard pulka followed by V3 pulka shows the best and the V2 shows the least result. Based on the colour of the product V1 shows the best and V3 shows the least result. The flavor of the product V3 followed by V0 shows the best. The V3 variation shows the best for the taste of the product compared to V1 and V2 variation. The result revealed that among the four groups the sample pulka consumed subjects shows the best result. The blood glucose level gets reduced during the consumption of 0.4gm Hot air oven dried Citrus limon peel incorporated pulka. Thus the present study conclude that the Citrus limon peel was dehydrated and the value added product Pulka was developed in various proportion and the acceptability of the value added product was done by the organoleptic evaluation. The present study demonstrated that Pulka shows the best result.

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Nutritional profiling and value addition of products from Hypsizygus tessellatus

Food Biology ◽

10.19071/fbiol.2017.v6.3139 ◽

2017 ◽

Vol 6 ◽

pp. 1 ◽

Cited By ~ 2

Author(s):

Garvita Chauhan ◽

Shalinee Prasad ◽

Himanshi Rathore ◽

Satyawati Sharma

Keyword(s):

Value Added ◽

Value Addition ◽

Bioactive Constituents ◽

Hot Air Drying ◽

Hot Air ◽

Freeze Dried ◽

Dried Fruit ◽

Hedonic Scale ◽

Nutritional Profiling ◽

Value Added Products

Hypsizygus tessellatus is a popular wild edible culinary mushroom commonly cultivated in Japan, East Asia and North Europe. It is rich in micro nutrients and has great anti-tumorous, anti-cancerous rich polysaccharide fractions i.e. β-glucan, thus making it a good source of nutraceuticals. The present study was undertaken to investigate the nutritional as well as medicinal profile of this mushroom. Freeze dried and hot air dried samples were taken for the analysis. HPLC-RID investigations were carried out to estimate the content of β-glucan. The results revealed that it contains high proportions of protein (33.89g/100g), fiber (13.20g/100g), carbohydrates (50.10g/100g), potassium (1575mg/100g), calcium (98mg/100g) and phosphorus (568mg100g). The fat content was found to be 2.80gm/100g. Iron (18mg/100g) and zinc (5mg/100g) were present in trace amounts. Freeze dried fruit bodies showed better results than hot air dried samples pertaining to all nutritional and nutraceutical parameters. Value added products i.e. biscuits and salted crackers were made by incorporating 5 and 10% mushroom powder in refined wheat flour and their proximate, organoleptic and bioactive constituents were analyzed. Sensory evaluation based on hedonic scale resulted in high sensory ratings of all the products. The present study suggested that incorporation of 5% mushroom powder in salted crackers (Mathri) and 10% in biscuits not only increased concentration of protein, dietary fiber and β-glucan but also improved its flavor, texture and acceptability.Keywords: Hypsizygus tesellatus; lyophilization; hot air drying; salted cracker; biscuits; β-glucan

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

Knowledge International Journal ◽

10.35120/kij28051681g ◽

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.

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

Sustainable Energy & Fuels ◽

10.1039/d0se00498g ◽

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.

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

Microorganisms ◽

10.3390/microorganisms9010055 ◽

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.

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

Dairy ◽

10.3390/dairy2020018 ◽

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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