eChapters

Abstract

Drying is an age old practice of food preservation. Removal of moisture from the food materials is usually carried out at atmospheric pressure and elevated temperature. In the presence of oxygen, drying can cause oxidation of some compounds leading to quality deterioration. Drying at higher temperature adds to the losses and can be responsible for enzymatic and non enzymatic browning, loss of aroma, nutrients, antioxidants, pigments etc. On the other hand, drying under sub atmospheric pressure helps in retaining the themosensitive compounds present in natural foods as drying can be accomplished in oxygen free environment. Under vacuum, evaporation of moisture can be possible at lower temperatures.

There is ever increase in the demand for good quality food product with improved quality and shelf life. Over the years, packaging have brought out a revolution in the marketing and distribution of food products including fish. Among the food categories, seafood ranks 3^rd with respect to consumption which explains the importance of fish. Fish is a vital source of food for people. It is the most important single source of high-quality protein, providing approximately 16% of the animal protein consumed by the world’s population (Food and Agriculture Organisation (FAO), United Nations, 1997). By any measure, fishes are amoung the world’s most important natural resources. Annual exploitation from wild populations exceeds 90 million tones, and total annual trade exceeds $ US 55 billion. Additionally, with over 25000 known species, the biodiversity and ecological roles of fish are being increasingly recognized in aquatic conservation, ecosystem management, restoration and aquatic environmental regulation.

Like any other food commodities, fish is one of the highly perishable items which undergoes spoilage if sufficient care is not taken. Various preservation methods have been in place to overcome the spoilage of fish. Chilling and refrigeration is the most preferred preservation method as it helps in preserving fresh like quality. Chilling or icing is reducing the temperature of fish so as to prolong the lag phase of bacteria and helps in reducing the spoilage rate. Fish being one of the most perishable foods, its freshness is rapidly lost even when stored under chilled conditions. Further, consumers demands to have fish in as fresh a state as possible so that the characteristics flavours are retained. Bulk transportation of fresh fish in ice has several limitations like limited extension of shelf life, unnecessary expenditure on freight due to ice, difficulty in handling and maintaining hygienic conditions due to leaching of ice melt water with leaching losses of soluble nutrients and flavouring compounds. Proper packaging will help in improving the keeping quality of fish. Packaging is an important aspect for improving the shelf life and marketability. Packaging enhances the consumer acceptability and hence saleability of the product. Traditionally, food packaging is meant for protection, communication, convenience and containment. The package is used to protect the product from the deteriorative effects of the external environmental conditionals like heat, light, presence or absence of moisture, pressure, microorganisms, and gaseous emissions and so on. Packaging is an integral part of the food processing and plays an important role in preventing or reducing the generation of waste in the supply of food. Packaging assists the preservation of the world’s resources through the prevention of product spoilage and wastage, and by protecting products until they have performed their function. Basic requirements of a package are good marketing properties, reasonable price, technical feasibility, utility for food contact, low environmental stress, and suitability for recycling. Simply packing fish is suitable packaging material will enhance the shelf life of chilled and refrigerated fish to 7 to 15 days depending on fish species. However, in the normal packaging the spoilage process will be accelerated due to presence of O₂ in the normal air packing. Alteration in the package atmosphere will help in overcoming the problem of shelf life, which can be achieved by vacuum packaging or modified atmosphere packaging.

Lanolin, commonly known as Wool grease is primarily a lipid secretion from sebaceous glands of wool bearing animals. The role of Lanolin in nature is to protect wool and skin of animal from climate and the environment. It is an excellent emollient, self-emulsifying and dermatological safe for skin applications. Lanolin is a complex matrix since it is a mixture of high molecularweight esters of fatty acids with fatty alcohols, sterols, tri-terpene alcohols; diesters, long-chain alcohols & diols, long-chain fatty acids and hydroxy acids and is therefore difficult for effective matrix clean-up. Because of its water proofing and antimicrobial properties, lanolin is used mainly in cosmetic and pharmaceutical applications.

ABSTRACT

Approximately 30 % of fruits and vegetables are getting wasted each year in country like India. Not only that, there is a huge loss of agro based commodity during industrial processing and will be considered as industry generated waste. Utilization of such unexplored nutrients from agro processing sectors for making a sustainable food system will be a healthy approach to bring food security and nutrition to all of us. With this aim the present work addresses the utilization of jackfruit seeds, an agro-waste, to value added products. Jackfruit seed flour has a great potential in new food formulation along with wheat flour. The 15% (w/w) blending of jackfruit seed flour with wheat flour could be used in bread and the substituted bread is protein and fibre enriched. This attempt in developing such bakery items with blended flours could address the scarcity problem of non-wheat producing countries. Present study also looks into the alternate source of starch from spice processing industries. The nutrient starch could be explored for isolation from a nonconventional source from turmeric processing sector. The isolated starch could also be modified to enhance some of its functional properties and may be utilized in preparing value added product with a better acceptability and nutrition.Thus, the isolation of nutrients and value-added products out of fruits and vegetables and spice-processing waste would be a stepping stone to an initiative to zero hunger.

Value addition is the most talked about word in food processing industry, particularly in export oriented fish processing industry because of the increased realization of valuable foreign exchange. Value can be added to fish and fishery products according to the requirements of different markets. These products range from live fish and shellfish to ready to serve convenience products. As far as fish processing industry is concerned value addition is one of the possible approaches to raise profitability since this industry is becoming highly competitive and increasingly expensive.

There is great demand for seafood/seafood based products in ready to eat “convenience” form. A number of such diverse products have already invaded the western markets. One factor responsible for such a situation is more and more women getting educated and taking up employment. Reasonably good expendable income, education, awareness and consciousness towards hygiene and health, increased emphasis on leisure pursuits etc. are some of the other reasons.

Marketing of value added products is completely different from the traditional seafood trade. It is dynamic, sensitive, complex and very expensive. Market surveys, packaging and advertising are a few of the very important areas, which ultimately determine the successful movement of a new product. Most of the market channels currently used is not suitable to trade value added products. A new appropriate channel would be the super market chains which want to procure directly from the source of supply. Appearance, packaging and display are all important factors leading to successful marketing of any new value added product. The retail pack must be clean, crisp and clear and make the contents appear attractive to the consumer. The consumer must be given confidence to experiment with a new product launched in the market. Packaging requirements change with product form, target group, market area, species used and so on. The latest packaging must also keep abreast with the latest technology.

Abstract

Mango pulp is high in prebiotic dietary fibers vitamin c, polyphenols, carotenoids, vitamins and dietary minerals. Mint leaves are known for its medicinal aromatic and flavorsome qualities. Mint act as powerful antioxidant, protecting the body against the formation of cancerous cells and is rich source of polyphenolic compounds. Tulsi also have antioxidant, adaptogenic, anti-inflammatory, antibacterial and immune-enhancing properties. Honey is natural sweetener and has antiseptic and antibacterial properties. Medicinally, honey is non irritant promote rapid growth of healthy tissue and is useful in purities value, bed spores, skin and intestinal disorder, etc. Keeping in mind the beneficial effects of these raw materials, attempt was made to prepare value added drink from it, which may have medicinal value and good sensory acceptability with objective to prepare and evaluate the recipe for value added green mango-mint-tulsi beverage and to study the shelf life of the developed value added beverage. The formulation prepared with partial substitution of honey was more acceptable. Throughout the storage period, the squash prepared with honey scored more in flavor, taste, mouth-feel and overall acceptability than without honey. The cost of production without including labour, bottling and other overhead charges came out to be Rs. 34.5/L for squash without honey and Rs. 59.0/L for squash without honey.

1. INTRODUCTION

Food processing industries are engaged in production of different types of processed products and generate various types of wastes. These wastes, whether solid or liquid, on one hand are a direct loss to the producer or manufacturer and on the other hand create environmental pollution, if not disposed properly. Therefore, the processors would always like to minimize these wastes. The generation of wastes not only cause economic losses but would also require additional cost for their management and disposal. As a matter of fact, it is often estimated that proper use of efficient machinery and careful handling during various operations can lead to more than 50% reduction in losses.

In general, the wastes from the food processing industries are either not utilized or primarily utilized as animal feed, fertilizer and in preparation of by-products on a limited extent. Many of the wastes such as cuttings and shreds from the fruit and vegetable processing industry can be used as animal feed. Fruit and vegetables wastes can also be used for extraction of starch, pectin, natural colouring matter, fat, essential oils etc. Wheat and maize bran alongwith palm kernel are used for the production of feed for chickens. Various oils and oleoresins having enormous pharmaceutical properties can be obtained from the spice processing industry.

Fermentation is a cheap and energy efficient means of preserving perishable raw materials. It commonly does not require any sophisticated equipment, neither is the storage of fermented products a big issue. Fermented foods play an important role in providing food security, enhancing livelihoods and improving the nutrition and social well being of millions of people around the world, particularly the marginalised and vulnerable population across the developing countries.

Several products of fruits and vegetables are prepared on commercial and home scale. Products development from fruits and vegetables is the best way to utilize excess produces and save them from post harvest losses..

Value Addition

This is the process of improving the value of a commodity through processing by changing its form, increasing its shelf life or better presentation like packaging. Value addition can be done through the ways.

In monetary terms, value-added’ per unit of the product is the margin between its selling price and cost of production. However, in the dairy and food industry, value addition refers to, extra, features of a product that are beyond the expectations of a consumer at little or no extra cost. In this context, the addition of value to milk can involve monetary value added to a liter of milk by turning it into milk products, enhancing the convenience of quality, shelf life, or health characteristics using processing and packaging interventions.

4.1. Conversion of Milk into Conventional Products

It is an age-old tradition to add value to milk by processing it into milk products. The primary aim was to increase the shelf life of milk that would otherwise be highly perishable. With inadequate facilities to preserve liquid milk fresh in the rural areas’ conversion of milk into a variety of milk products would be an ideal option to effectively preserve the huge quantities of milk procured during the flush season’ In the processing of milk products such as cream, butter, cheese and ghee, by-products such as skim milk, buttermilk, whey, and ghee residue are obtained’ Many of the dairy plants, particularly in India’ are usually confronted with the problem of by-products utilization, especially that of whey and ghee residue in an economical manner. Membrane separation processes have presented new possibilities for the production of newer intermediate products from dairy by-products that can be used for value addition in dairy and food industries.

Abstract

30 lines were selected from 864 germplasm lines for good biscuit making attributes on the basis of low protein content (<10.5%) and low sedimentation value (<40cc). These lines were further screened by actual baking test and alkaline water retention capacity (AWRC) test keeping the standard prescribed for biscuit making qualities viz., low protein content, low sedimentation value, low AWRC and larger diameter with larger spread ratio of biscuit. AWRC had significant negative correlation with biscuit spread ratio. Positive significant correlation was found between biscuit spread ratio and biscuit diameter. On the basis of above findings, it may be recommended that low protein content, low sedimentation value, low AWRC may be used as criteria for better biscuit making i.e. increase biscuit spread ratio and biscuit diameter. So wheat-breeding programme has opened up new opportunities for the end use quality product and wheat based food industry. Hence there is an urgent need for qualitative analysis of desired traits in wheat towards enhanced value addition and thereby an attempted has been made to identify suitable genotypes possessing good biscuit making attributes

Value chain analysis and its management is a strategic planning tool used in analyzing the value chain of a company or sector or a product. Initially, it was used to assess the process of a company or single unit. Then, it was visualized as a holistic and integrated framework in upgrading the activities of companies as a whole with the coordinating efforts of the various units or sub-systems. It is useful in improving the existing system or through introducing a new component in the system.

Value chain

The word ‘value chain’ was first introduced by Michael porter in his book ‘Comparative Advantage’ during 1985. Value chain is defined as “the full range of activities which are required to bring a product or service from conception, through the different phases of production (involving a combination of physical transformation and the input of various producer services), delivery to final customers, and final disposal after use”.

Value chain comprises of full range of activities required to bring a product or service from the stage of conception, production and distribution to consumers (Kaplinsky and Morris, 2001). The study on value chain is intended to achieve comparative advantage through cost minimization and attaining consumer satisfaction. It is the preliminary step in the mapping of market (FAO, 2006).The value chain can be analyzed using Value Chain Analysis (VCA) through either quantitative or qualitative tools or both.

This chapter introduces value addition as a means of converting eggs from a commodity into convenient, shelf-stable or specialized food products. It covers ready-to-eat eggs, hard-cooked eggs, pickled and marinated eggs, egg-based snacks, specialty products, emulsified products and mayonnaise. Region-specific and ethnic egg products of India are also discussed. The chapter introduces product development, sensory evaluation, packaging and retort processing. It emphasizes the commercial potential of value-added products while recognizing the associated requirements for food safety, processing control, market acceptance and appropriate packaging.

Milk, as secreted in the udder of a healthy animal is practically sterile, but during its transit to the processing plant, becomes heavily contaminated with a variety of micro-organisms. These may be responsible for spoilage of milk or for causing diseases in animals and human beings. It thus becomes imperative that adequate heat treatment is given to milk to destroy these micro-organisms, thus increasing the shelf-life of milk as well as making it safe. Varied heat treatments offer the potential of producing different kinds of processed milk to satisfy the needs of the consumer. To cater to the ever-increasing demand of consumers, several varieties of processed milk are available in the market, some of which are discussed below.

5.1. Pasteurised Milk

Pasteurisation was named after the renowned French scientist Louis Pasteur, who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk.

It is the process by which every particle of milk is heated to such temperature-time combinations (usually to 63°C for not less than 30 minutes or to 72°C for not less than 15 seconds) and promptly cooled to 4°C or below so as to destroy any harmful bacteria that may be present without affecting flavour and food value. Pasteurisation does not involve the use of any additives. Apart from making milk safe to drink, pasteurisation increases the length of time it can be kept before it spoils. The nutrient losses due to pasteurisation are so small, that they are considered insignificant.

ABSTRACT

Microencapsulation is one of the latest technologies used in the food, pharmaceutical, nutraceutical and cosmetic industry where it is used for maintaining the stability of the food ingredients and slow release of the active food ingredients. For many decades the encapsulation technique was used in the pharmaceutical industries, but from last three decades it has been effectively used in the food industries showing enhanced results in flavour masking and retention of bio- active components present in the food. The production of the microcapsules can be achieved by the various process technologies. The process technologies have been reviewed in this paper such as spray drying, extrusion, spray chilling, emulsions, fluidized bed coating, freeze drying, molecular inclusion, crystallization, co-acervation etc. the encapsulation of food materials has shown a promising result in the newly growing food processing industries. Some of the recent developments in the microencapsulation viz. sweetener immobilization, controlled release and the carrier materials are also being presented in the reviewed paper.

1.3 Dextrose

Sweets which include dextrose have different eating qualities to those made with sucrose and glucose syrup alone. Recipes should be balanced so that the sucrose to dextrose ratio achieves the required product texture.

The incorporation of dextrose will increase the likelihood that crystallization will occur either on store or during manufacture. Replacement usage levels for dextrose normally lie between 5% and 15% of the Sucrose content

Procedure: weigh vegetables 20 g (for each variation) Water: add sufficiently
1. Cook the vegetable in water in a pan according to the “cooking time” variations given in the table 1 and note down the color, texture and flavor changes takes place during cooking for each variation and record the observations

INTRODUCTION

Vegetables and fruits have many similarities with respect to their composition, methods of cultivation and harvesting, storage properties and processing. In fact many vegetables are considered fruits in the true botanical sense. But the difference between the two is that vegetables are derived from various parts of plants e.g. roots, leaves, stems, buds and so on whereas, fruits are the mature ovaries of plants with their seeds. The edible position of most fruits is the freshly part of the pericap or vessel surrounding the seeds. The other difference between the two is that those plant items that are generally eaten with the main course of a meal are often considered to be vegetables, whereas those that are eaten alone or as a dessert are considered as fruits. This is the distinction made by food processors, certain marketing laws, and the consuming publics.

SYNOPSIS

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal or fish origin. Plant foods are the most abundant sources of nutrition on earth. Only plants contain powerful substances called phytochemicals, which protect us from cancer, heart disease, and an array of other serious illnesses.

Introduction

A collaborative environment is necessary to enable a nurturing future for any business or entrepreneurship to succeed. While ventures may or may not have benefitted from collaborations, it is undoubtedly a step highly considered and regarded in any kind of field be it research, business, partnership between organizations or any international collaborations. The parties involved in these collaborations/partnerships share resources and risks as per agreed. The various kinds of models are discussed in this chapter ahead.

Venture Capital

Venture capital refers to financing that comes from companies or individuals in the business of investing in young, privately held businesses. They provide capital to young businesses in exchange for an ownership share of the business. Venture capital firms usually don’t want to participate in the initial financing of a business unless the company has management with a proven track record. Generally, they prefer to invest in companies that have received significant equity investments from the founders and are already profitable. Venture capital investors also prefer businesses that have a competitive advantage or a strong value proposition in the form of a patent, a proven demand for the product, or a very special (and protectable) idea. Startups with innovative ideas and technologies that have a great potential for wealth creation, but a high risk of failure might receive funding from venture capital. Typically, venture financing comes in the form of equity shares or a claim on equity that may arise in the future, such convertible debt, allowing the venture capital firm to acquire a portion of the company. New businesses are often the focus of venture capital, and Georges Doriot, a professor at Harvard Business School, is widely regarded as the “Father of Venture Capital.”

A dilute solution of acetic acid produced by a two-stage fermentation process in the first stage, fermentable sugars is converted into ethanol by the action of yeasts and in the second stage, bacteria of the genus Acetobacter oxidize the ethanol to acetic acid.

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids.