eChapters

Abstract

Vitamin D or “sunshine vitamin” is an essential fat soluble vitamin required for healthy bones. It is responsible for enhancing intestinal absorption of calcium and phosphate. Its deficiency leads to osteoporosis and osteomalacia in adults and rickets and other bone deformities in children. Vitamin D deficiency is being reported to be quite common these days due to modernization accompanied with changes in lifestyle and environmental pollution which limit sun exposure for several individuals. Inadequate sun exposure results in reduced vitamin D synthesis and ultimately poor vitamin D status necessitating compensation through dietary intake. Dietary vitamin D intake is very low in India because of low consumption of vitamin D rich foods, absence of fortification and little use of supplements. It is becoming a major public health problem, needing immediate attention. Fortification of milk and milk products is the safe and effective approach to deal with widespread vitamin D deficiency as milk is consumed and liked equally by all age groups. This paper highlights the importance, sources, recommended allowances and other relevant issues related to vitamin D fortification and its health effects.

Abstract

The use of biosensors is growing in the food industry as a means to ensure food safety and quality because of its versatility in determining biological compounds. It is defined as analytical technique used for detection of analyte that combines a biological component with a physico-chemical detector. The most important contribution of biosensors in the food sectors is to control production processes and ensure food quality and safety by reliable, fast and cost effective procedures. Biosensors have been useful for the evaluation of food composition, particularly in functional food products fortified with phytochemicals, vitamins and minerals.. Biosensors are replacing conventional analytical tools since they offer advantages in size, cost, specificity, rapid response, precision and sensitivity. Future progress in the biosensor technology involves the development of nutraceutical release technology within packaging material where it can be used to trigger the controllable release of bioactive components and targeted delivery of protective agents into the food product. The growing consumer demands for safe and quality food has led the food industries to search for quick and reliable methods for which the applications of the biosensor technique in the field of food processing and quality control are found to be promising.

Abstract

Functional foods and nutraceuticals are one of the fastest-growing segments of the food industry. The demand for these foods is driven by health conscious consumer and the growing awareness of the close connection between diet and health, particularly in relation to chronic diseases. Over the past five years (20082012), the Indian Nutraceuticals Market has been growing at a rapid pace and is expected to rise to US $ 5 billion by 2015. The rapid growth and development of this new industry combined with the need to protect consumer health and interests, has led to the evolution of a myriad of different regulatory frameworks and policies across multiple markets. Japan was one of the first countries to recognize a different category of healthier food products. The Japanese government formally accepted this category in the 1980s. Other developed countries viz. The EU, The US, Canada etc also regulated this sector during 1990s. In India, the Food Safety and Standards Act 2006 (FSSA) was enacted in 2006 in response to pressure from stakeholders and the food industry, transforming the regulation of food in India. Punjab state, with abundance of food grains and increasing trends in fruits and vegetables, provides options for both the producer and growth promotion in the nutraceuticals sector through partenship between research centers, private entrepreneurs and indigenous communities. Regulatory frameworks should focus on the protection of consumers, promotion of fair trade and innovation in the sector. This paper discusses functional foods and nutraceuticals as per food regulations prevalent in various countries and highlights how these regulatory frameworks play a major role in transforming the food sector.

Abstract

A functional food is defined as food that provides health benefit beyond the basic nutrition. Such foods reduce risk of high blood pressure, coronary heart disease, osteoporosis, cancer and dental caries. Consumers’ increasing interest for maintaining or improving their health by eating specific food items has led to the development of many new functional foods including dairy products. These functional dairy foods contain some functional ingredients that decrease the absorption of cholesterol, reduce blood pressure and play role in regulation of satiety and have antimicrobial effects. Milk is a good source of fat, protein and minerals. It also contains several intrinsic functional components like melatonin, conjugated linoleic acid etc. in amounts lower than the body requirements. Fermented dairy products contain probiotics with special health benefits. Functional dairy foods could be produced with the addition and/or generation of functional components. Some examples include milk, yogurts and cheese enriched with conjugated linoleic acid or plant stanols/sterols to help reduce the risk of heart disease. Fermented dairy foods possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented milks and related products. Dairy products with probiotics and prebiotics enhance digestive health, prevent colon cancer, help in lowering blood pressure and improve immune functions. Melatonin is important in curing of sleep disturbance and enhancement of alertness. Milk derived peptides have immunological, antimicrobial, ACE-inhibitory activity/antihypertensive, anti-carcinogenic and antioxidant activity. The aspects of functional dairy foods will be presented in detail.

Abstract

India has got a pool of medicinal herbs which are proved to be beneficial in curing various diseases. Their regular consumption not only will improve the health status but also reduce risk of lifestyle diseases. Though simple solutions, associated colloids, suspensions and emulsions are some of the traditional techniques for encapsulating functional agents, micro-encapsulation techniques is the most successfully employed technique for the controlled release of sensitive bioactive compounds. Owing to the targeted delivery of functional components directly to the human gut system, emulsion based delivery system are getting more attention now-a-days. With advancement in science, more complex and novel structures can be created which can successfully deliver these nutraceutical and bioactive ingredients into existing food systems. The technological interventions in emulsion science have opened great opportunities to improve the delivery of bioactive herbal components into milk and milk products. Various milk and milk products functionality can be improved in this way which will improve the gut- microflora within short period of time after consumption.

Abstract

Kulfi is a mixture of fat; sugar and milk solid not fat together with added flavour. So diabetics people on restricted diets cannot consume kulfi having normal ingredients. Now-a-days, consumers demand for low fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. The role of fat replacers and sugar substitutes in the successful manufacture of these products is crucial. Development of sugar free kulfi would certainly ensure diabetic/obese people to enjoy ice cream/ kulfi. The current study is to standardize the kulfi recipe with fat and calorie replacer. Basic formula mix consist of Whole milk 60 percent, SMP 12 percent, Sugar 13 percent, Cream 15 percent and Stabilizer 0.5 percent where the whole milk was replaced by skim milk, cream and sugar was replaced by maltodextrin as a bulking agent and aspartame respectively alongwith sodium alginate as a stabilizer. The replacers were incorporated at four different levels of 0, 25, 50, 75 and 100 percent to the basic formula mix. Freezing of above kulfi mix was done by traditional method and softy freezer method. Sensory evaluation was carried out by using 9-point hedonic scale through semi-trained judges and results were statistically analyzed. On the basis of sensory scores it was revealed that sugar could be replaced 100% by artificial sweetener, bulking agent (Maltodextrin). It was found from the sensory scores that the milk fat in kulfi can be replaced upto 75 percent by sodium caseinate thereafter increase in caseinate gives prominent flavour of casein and kulfi body becomes thick and hard. It was concluded from the results that 100 percent sugar replacement was found feasible in preparation of low fat and low calorie kulfi. Results of the low fat and low calorie kulfi mix indicated that there was 32.29 percent reduction in the calorific value of experimental kulfi as compared to the control sample (traditional). It was concluded from the results that the kulfi with 75 percent less fat and 100 percent sugar free can be prepared with low cost in comparison with control.

Abstract

Due to rapidly increasing knowledge on nutrition and medicine, concepts about food and health has dramatically changed and resulted in consumption of nutraceuticals and natural plant foods.Use of nutritional therapy and phytotherapy have become progressively popular to improve health, and to prevent and treat diseases. Plants have long history of their uses as ingredients of human nutrition and folk medicine,because of availability of huge array of high-value components and multiple-activity bio-actives. “Licorice” means “sweet root” in Greek is a plant of ancient origin, indigenous to Southern Europe and Asia Minor. Most of the supply comes from former USSR, Spain, Turkey, Syria, Iraq and Afghanistan, with total production between 40,000 and 50,000 tonnes per annum. The chemical constituents of the roots include several bioactive compounds, such as glycyrrhizin (~16%), different sugars (up to 18%) ,flavonoids, saponoids,sterols, starches, amino acids, gums and essential oils. A large number of clinical and experimental studies reported its useful biological properties such as antioxidant, immunomodulatory, cardioprotective, anti-inflammatory, anti-viral and anticancer effects. It is useful in anaemia, gout, asthama,ulcers, sore throat, tonsillitis, diabetes, tuberculosis, flatulence, diarrhea, sexual debility, epilepsy, hyperdypsia, fever, coughs, skin diseases, eye diseases, swellings,constipation, rheumatism, acidity, leucorrhoea, bleeding, jaundice, hiccough, hoarseness, bronchitis.Recently, it is reported to have neurological properties such as antidepressant, anxiolytic, and anticonvulsant effects. The most abundant minerals present are calcium, sodium, phosphorus, potassium and iron. Licorice extracts and its principle component, glycyrrhizin, have extensive use in foods,as a natural sweetener and flavoring agent in beverage, confectionery, tobacco and pharmaceutical industry. It is in great demand globally as medicinal and nutritional supplement due to it's wide range of properties, which also indicates that in future the plant could serve as a “lead” for the development of novel agents having good efficacy in various disorders.

Abstract

Pomegranates are usually consumed as fresh fruit, with only a limited quantity being processed into products like juice, syrup, beverages, wine, confectionary and anardana. The special structure of fruit is one of main factors which limit its industrial processing. Knowing the importance of health benefits of pomegranate and all related aspects, the present study was carried out in order to utilize pomegranate fruit for preparation of pomegranate mouth freshener. Arils of two cultivars like Ganesh and Araktaweredried by two drying methods viz., sun drying (SD) and cabinet drying (CD).Nutritive and palatable mouth freshener was prepared from anardana of two different cultivars as Ganesh (G) and Arakta (A). Production cost of 100g pomegranate mouth freshener is about Rs.55/. It was noticed that moisture content, acidity and ascorbic acid content decreased at the end of storage.

Abstract

Starch is a naturally occurring biodegradable polymer and readily available from agriculture. It is widely used in food and non-food applications and isolated from crops such as maize, potatoes, tapioca, rice and wheat. However, in recent years substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality, the following is a subjective summary that presents status of knowledge on isolation of starch from non-conventional source like Acorus calamus (sweet flag). The focus is on potential application of the source as food and non-food derivatives. Extensive work has been carried out on agronomic and phenotypic properties for most tropical crops, but relatively little study has been carried out on the properties which are of direct technical and economic interest to competitive food and non-food industry. Sweet flag (Acorus calamus L.) is an emergent macrophyte, originating in Asia, commonly found in European wetlands. Rhizome is the most important storage organ in Acorus. It contains considerable amounts of carbohydrates and nitrogen-rich compound. This species is growing to 6 feet, with long lanceolate leaves %-inch wide with pronounced midrib, aromatic, with stout rhizomes. The major proportion of total non-structural carbohydrates in rhizomes is starch (91-93% and 51-64% in rhizomes and roots, respectively). However, amount of starch varies among the organs as well. Rhizomes contain the highest amount of starch followed by branched roots and finally by unbranched roots. Rhizomes comprises single to compound grains, with clusters present in high frequencies. Non-conventional food resources and their value addition have attracted attention in the recent years for their potential use as functional ingredients in food formulations, besides food they have also been used for non-food applications. So there is tremendous potential for the profitable commercial use of these tropical starches and exploring them for further use.

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.

Abstract

This review presents an idea on the botanical description, medicinal properties and traditional usage of wild, edible and aromatic plant (Nymphaea alba) in the human nutrition. Nymphaea alba Lin, also known as the White Water lily, White Lotus, or Nenuphar is an aquatic flowering plant of the family Nymphaeaceae. Nymphaea is a weed in India and its production pretty much as good as water chest nut and Nelumbo nucifera. Its rhizome is rich in tannic acid, gallic acid, alkaloids, sterols, flavonoids, glycosides, hydrolysable tannins and high-molecular-weight polyphenolic compounds. It is used as associate aphrodisiac, anodyne, antiscrophulatic, astringent, cardiotonic, demulcent, sedative and antiinflammatory. Further, it conjointly produces calming and sedative effects upon the nervous system, and is beneficial within the treatment of sleep disorder, anxiety and similar disorders. Moreover, the content of starch in the rhizome is said to be 40%. Extensive work has been carried out on agronomic and phenotypic properties for most plants, but relatively little study has been carried out on the properties which are of direct technical and economic interest to competitive food and nonfood industry. Non-conventional food resources and their value addition have attracted attention in the recent yearsfor their potential use as functional ingredients in food formulations, besides food they have also been used for non-food applications. Moreover, Plants provide the predominant ingredients of medicines in most medical traditions. So, there is tremendous potential for the profitable industrial use of these medicinal plants and exploring them for further use. Keywords: Non-conventional food resources, Nymphaea alba, Rhizome.

Abstract

Microencapsulation has found great applications in food business. However, the technology remains aloof from being fully exploited. Microcapsules offer food processors a way to shield sensitive food ingredients, mask or preserve flavours and aromas and conversion of volatile food components into easy-handled solid ingredients (like powders, capsules etc). A number of naturally occurring and synthetic polymeric materials have been identified so far that possess the entrapping property and are categorised as GRAS materials. Numerous techniques have been developed for using these entrapping materials to encapsulate the sensitive food ingredients. Controlled release of the food ingredients at proper place and right time could be therefore a key practicality that may be provided by microencapsulation. With strictly fine-tuned and stabilized release characteristic, this method adds worth to the merchandise. The areas of interest in this field include the development of alternative and inexpensive polymers that may be considered natural or mimic the properties of natural polymeric materials, like Gum Arabic, Gellan Gum, Gum Karaya, Gaur Gum and Gum Acacia. Limitations in many of the encapsulation techniques have occurred due to high value of raw materials and production. This review is effectively committed to the, properties of encapsulating agents along with the emphasis on different techniques used for encapsulation in the varied fields like food technology, pharmaceutical, commercial engineering and biotechnology.

Abstract

Seaweeds are the large marine algae that grow almost exclusively in the shallow waters at the edge of the oceans. Seaweeds are rich sources of many bioactive compounds and nutraceuticals. These factors are considered under two categories: Seaweed phytochemicals and Seaweed polysaccharides. They are rich in soluble dietary fibers, proteins, minerals, vitamins, antioxidants, phytochemicals, and polyunsaturated fatty acids, with low caloric value. The red, brown and green seaweeds have been shown to have therapeutic properties for health and disease management. Usually they are only used as gelling agent and stabilizers in the food and pharmaceutical industries, but current research has revealed their potential medicinal uses against many diseases like cancer, allergy, diabetes, oxidative stress, inflammation, thrombosis, obesity, hypertensive and other degenerative ailments. In line with other natural foods like fruits, vegetables and grains, there has been marked interest within the scientific community to assess which fractions of seaweeds may be linked to the historically observed health benefits. As consumer health and nutrition become more influential in the food industry, the use of seaweed as an ingredient is on the rise in product development. For several centuries there has been a traditional use of seaweeds as food in China, Japan and the Republic of Korea. This review undertakes successful exploration of potential of seaweed gums as an functional ingredient in a number of food applications. This addition has the potential to enhance the nutritional quality of a product and hence human health.

Abstract

Quinoa is a pseudo-cereal which belongs to family Chenopodiaceae. Quinoa can act as highly potential crop for areas where ecological conditions do not support other food crops because of its rusticity, tolerance to frost, salinity, drought and ability to grow in marginal soils. Recently, much attention is focused on quinoa for people with celiac disease and allergic to gluten. Quinoa contains high-quality protein, complete with all essential amino acids and is a good source of carbohydrates, lipids, vitamin C, vitamin E (natural antioxidants) and adequate amount of important micronutrients such as minerals. Carbohydrates of quinoa possess excellentfreeze-thaw stability and can be used as thickener in frozen foods.

Quinoa also consists of bioactive components such as phytosterols, squalene, fagopyritols and polyphenols which act as powerful anti-oxidants in-vitro and thus couldprevent degenerative diseases such as coronary heart disease, atherosclerosis and Alzheimer's disease. Fibre accounts for 6% of the grains total weight, and quinoa intake therefore promotes intestinal transit, regulates cholesterol, stimulates the development of beneficial bacterial flora and helps prevent colon cancer. The quinoa grain can be used to combat liver disease, angina and cystitis. The radical scavenging ability and Angiotensin I converting enzyme (ACE) inhibition activity of quinoa is higher than that of amaranth, rice and wheat. Recent studies have identified significant amounts of ecdysteroids, kaempferol, quercetin, two phytoestrogen - daidzein and cenistema in quinoa. Ethanolic extract of quinoa was observed to have Antioxidant and antihypertensive activity.

Abstract

In the present study, a novel work on comparison of physico-chemical characterization and bacterial diversity of wheat straw compost and vermicomposting has been initiated in the tropical region. Wheat straw compost shows lesser pH, EC, TDS, Organic Carbon, Total Nitrogen and Total Phosphorus than vermicompost whereas there was an increase in Total Nitrogen, Total Phosphorus and Electrical Conductivity and a drop in the pH, TDS and Organic Carbon of the vermicompost as the composting progressed from 0, 3, 10, 17, 24 and 31 days. Strains of Bacillus spp. and Thermoactinomycetes were screened from the wheat straw compost, which are ecologically important and have commercial potential for enzyme production. These strains were able to degrade cellulose, hemicellulose and lignin and exhibited cellulase activity. Enterobacter aerogenes, Micrococcus luteus and E.coli were isolated from the gut of Eudrilis eugeniae which help in the transformation of biodegradable waste materials into valuable compost.

Abstract

Noodles are widely consumed throughout the world and their global consumption is second only to bread. In the study, response of reducing agents (cysteine hydrochloride and sodium metabisulphite) and oxidizing agents (potassium bromate and benzoyl peroxide) at 10 and 20 ppm levels on the farinographic and amylographic curve characteristics as well as on the noodle making properties of durum and commercial wheat semolina were investigated according to the AACC (1990) procedure. The farinographic curve characteristics revealed that water absorption was enhanced with increasing levels of reducing agents but decreased with addition of oxidizing agents. However there was no significant change in Dough Development Time in case of durum semolina on addition of reducing agents, but commercial semolina recorded significant changes at 20 ppm level of reducing agent. The best reducing agent for durum and commercial semolina was thus sodium metabisulphite and cysteine hydrochloride respectively. Addition of oxidizing agent potassium bromate at 20 ppm level enhanced stability and was thus chosen as the best oxidizing agent for durum semolina and benzoyl peroxide for commercial semolina. Addition of reducing and oxidizing agents improved yield, appearance, elasticity and extensibility characteristics of instant fresh noodles. The best levels were used in the preparation of noodles on the Italian extruder (NAMAD).

Abstract

Demand for starch is increasing day by day and is met by restricted range of crops. In recent years, substantial progress has been made in obtaining starch from non-conventional sources such as sweet potato, buckwheat, sago, water chestnut, which can be used as a substitute for conventional sources. So it is necessary to search for other underutilized and nonconventional sources of starch to meet the increased demand. Typha angustifolia, an aquatic weed containing appreciable amount of starch in its rhizome and roots, can be used for starch isolation to make its use in food and non-food derivatives. In many parts of the world, starch-rich roots of Typha angustifolia are eaten raw or boiled or dried roots are pulverized into a powder, and then, used as a thickener in soups or added to cereal flours to make biscuits and bread.

Abstract

Prebiotics are the non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or limited number of bacteria in the colon. These are heat resistant components which remain intact during the baking process; this allows prebiotics to be incorporated into every day food choices. Consumption of non-digestible ingredients allows the growth ofbio cultures by reaching the intestine unaffected by the digestion process resulting in improvement of digestive health. Prebiotics reach the intestine in an unaltered form and shows the prebiotic effect when there is an increase in the activity of healthy bacteria in the human intestine. The prebiotics stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut and increase resistance to invading pathogens. Functional foods increase consumer choice by adding prebiotics to every day food items such as cereals, biscuits, breads, table spreads, drinks, and yoghurts. By continuing to eat and drink common foods, but choosing functional alternatives (such as bread containing prebiotics) dietary requirements can be met, without significant changes to foodpreferences. Some common example of cereal based products containing prebiotics are oat-based prebiotic drink, Breakstone's and Knudsen live active cottage cheese, prebiotic yogurt- Attune and Muller vitality, multi-fruit drink enrich and flavoured water enrich, prebiotic flavoured water, prebiotic capsules, dried fruit bars, prebiotic powder- Biocare fructo-oligosaccharides, Newtree purplaisir chocolate spread. The claims are constipation relief, suppression of diarrhea and reduction of the risks of osteoporosis, atherosclerotic cardiovascular disease associated with dyslipidemia and insulin resistance, obesity and possibly Type-2 diabetes. At present, claims about reduction of disease risk are only tentative and further research is needed.

Abstract

The amaranth as a pseudocereal has shown its role in the development and diversification of agricultural products and food which is a priority trend for world agriculture. The amaranth has excellent nutrient profile and technological advantage in various food formulations in comparison to other conventional cereals. Recently, current interest in amaranth also resides in the fact that it has a great amount of genetic diversity, phenotypic plasticity and is extremely adaptable to adverse growing conditions, resists heat and drought, has no major disease problem. This crop is among the easiest of plants to grow in agriculturally marginal lands in hilly area. Moreover, these contain significant amount of bioactive components such as phytosterols, squalene and polyphenols along with good amount of micronutrients such as minerals and vitamins. Amaranth consumption has been shown to improve plasma lipid profile in animals. Methanolic extracts of amaranth have demonstrated anti-hyperlipidemic,anti-diarrheic, anti-fungal and anti-malarial properties. Specific polyphenols such as rutin, isoquercetin and nicotiflorin and phenolic acids and amides with antioxidant activity have been found in amaranth seeds. In addition to above, amaranth, seeds are gluten free and thus they are currently emerging as healthy alternatives to gluten containing grains in gluten free diet for celiac people.

Abstract

Rice is the most produced and consumed source of stable food in J andK, and is excellent in genetic diversity. Rice production is the principal activity and a major source of income for the State. Traditional rice varieties have an enhancing potential in wide range of nutraceutical and functional foods. Besides possessing medicinal and nutritional properties, the by-products generated from these rice varieties in various post harvest operations are equally valuable. Traditional healers and local farmers have been using these traditional varieties in ayurveda and in curing of various kinds of ailments, such as cooling the body in ayurvedic treatments, improving vocal clarity, curing of boils, swellings and skin blemishes. Extracts of brown rice are also used as energy drink in individuals, patients and in treatment of chronic gastric problems, jaundice, dysenteric complaints and to increase lactation and nutrition to Childs. Sticky glutinous rice has been reported in treatment of stomach upsets, nausea, heart-burn and indigestion. Brown rice extracts have been reported in treatments of breast and stomach cancer and warts.

Abstract

The aim of this work was to reduce the natural fermentation period of ‘idli’ from the conventional 14 hr to10 hr by adding underutilized okara for the preparation of ‘idli’. Black gram was partially substituted with soy residue okara in the ratio of (1:1). After 14 hr of natural fermentation, the pH and total acidity of control ‘idli’ batter was 4.55 and 0.68% and that of okara fortified ‘idli’ batter was 4.57 and 0.56%, respectively. The amount of CO₂ released by the control and okara fortified batter was 12.5% and 22.5% respectively. The viable count of yeast and mold, lactics and mesophilic bacteria in control and okara batter increased with time reaching 8.4 and 9.6, 8.2 and 7.5, and 8.6 and 9.2 log10 cfu/g, respectively at the end of 10 hr of natural fermentation. Okara fortified ‘idli’ was soft and spongy compared to control ‘idli’.

Abstract

The concern of consumers for convenience and healthy foods involves many parameters like functional and nutraceutical properties, ease to prepare, good quality, economics as well as good nutritional profile of the food. This trend of convenience has been increasing in today's world because of the societal changes like the aging of population, the increasing entry of women into the labor force, the change to a multi-cultured society and the increasing polarization between poor and rich. Value addition to the traditional sources is a medium to bring variety products into the market. Cereal starches possess a wide application in the food industry as an additive but the native starch is not widely used in food industry due to its poor functional properties. Pregelatinized starches and flours have become important in processed foods because the functional properties of the starches and flours are improved over the native starches and cereal flours. Modification is a process which alters the structure of the starch in the wheat endosperm by affecting the hydrogen bonds in a controllable manner. Modification of starch and flours is generally done by several methods such as chemical degradation, physical alteration or enzymatic transformation. The primary objective of modification is to reduce the hot viscosity of the starch paste so that higher concentrations of starch can be dispersed without excessive thickening. The pregelatinized flours offer a tremendous number of functional benefits to variety of foods such as bakeries, snacks, beverages as well as nutritional foods. The various functional benefits of pre-gelatinized starch/flour as an additive are classified as fat replacer, texture improver, stabilizer, emulsifier, thickening agent and for freeze-thaw stability. Keywords: Pregelatinization, modification, functionality, cereal flour.

Abstract

The present study was conducted to develop ready to eat extruded snack food based on germinated flour of wheat, Bengal gram and green gram. A Central Composite Rotatable Design (CCRD) for five variables at five levels was used for experimental combinations and optimization of the process parameters. Experimental design with green gram flour (5 to 20%) and bengal gram flour (1535%) in wheat flour, moisture content (14-18%), screw speed (200-300 rpm) and barrel temperature (126-134°C) as independent variables having 32 different combinations of snack formulations that were studied using response surface methodology to investigate the effect of these variables on product responses (Lateral expansion, bulk density, Water absorption index, water solubility index and sensory characteristics). Sensory analysis was carried out of all extrudates for texture, color and overall acceptability. Multiple regression equations were obtained to describe the effects of each variable on product responses. The optimum operating conditions for development of germinated wheat, green gram and Bengal gram flour extrudate were 132°C of barrel temperature, 275 rpm of screw speed, 17 % offeed moisture, 6.5% of green gram flour and 23.1% of Bengal gram flour. The responses predicted by the software for these optimum process conditions resulted lateral expansion of 169.59%, bulk density, 0.263g/cm³; water solubility index, 19.08; water absoption index, 13.88g/g; and overall acceptability value of 7.38.

Abstract

Sedentary lifestyle coupled with excess calorie intake is partially responsible for increased incidence of lifestyle related diseases like coronary heart disease, obesity, diabetes, cancer and hypertension. Non-nutritive sweeteners can offer consumers a way to enjoy the sweet taste with little or no energy. Further, functional beverages are the drinks which are altered in such a way to provide specific health benefits and disease preventing properties beyond general nutrition. In the present paper, authors have summarized various research works on development of different low calorie functional fruit and vegetable products by replacing sugar with non-nutritive sweeteners like saccharin, cyclamate, sorbitol and stevioside at different levels of sweetness (equivalent used to sucrose). The cyclamate sweetened spiced plum squash at 50 per cent sweetness proportion gave higher taste scores in comparison to saccharin sweetened beverage. In case of sorbitol sweetened beverages, with the increase in the proportion of sorbitol sweetness, the organoleptic score for colour, body and flavour increased compared to saccharin and cyclamate sweetened products. Whereas, the stevia sweetened beverages indicated highest sensory acceptability at 75% stevioside sweetness level. Further, sorbitol sweetened health products were found to have similar calculated energy value as that of sucrose sweetened products (100%), but sorbitol is absorbed slowly and does not raise the insulin levels. The development efforts had successfully reduced calorie value of plum squash up to 42% with cyclamate at 50% sweetness level. The calorie value of the sorbitol and stevioside sweetened products has been reduced by 70% and 60% per serving at 100% and 75% sweetness level, respectively. The developed products were found to have strong antimicrobial activity against E. coli as well as high antioxidant potential. Overall, it was concluded that, the developed products had better taste, palatability and storage stability beside reduced energy value, hence their availability in the market will definitely benefit the at risk group i.e. diabetics, obese and health conscious people.

Abstract

Consumer now-a-days relies on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements, or medical conditions (e.g., diabetes orallergies). Modified PCR and combination of PCR with other analytical tools have been successfully used for analysis of various parameters related to functional foods such as detection and quantification of beneficial as well as food borne pathogenic microorganisms, food allergens, raw material source, bioactive compounds, genetically modified foods. Multiplex PCR method has been found to be an efficient tool for simple, rapid, and reliable identification of Lactobacillus and Bifidobacterium in probiotic products. Food allergens like gluten, peanut, hazelnut etc. could be easily detected in foods using PCR, even if present in small quantities. BOX-PCR and PCR-DGGE analysis have been used for identification of bacterial diversity of a naturally fermented functional food (Enzyme). HPLC combined with real time -PCR were successfully used to quantify and analyse compounds of secondary metabolites like phenylpropanoid amides, which represent an important class of nutraceutical having strong antioxidant and chemotherapeutic effects in various transgenic tomato tissues. Detection of active compounds in natural plant products were successfully achieved using PCR techniques. In general PCR have gained more importance as it has high sensitivity, improved precision, wide dynamic range for quantification, genotype based and is quick method of detection and quality control of foods than traditional culture based methods.

Abstract

Nanotechnology deals with understanding and control of matter at 1-100 nm dimensions. Nano-sized materials have been part of everyday life in the form of biological entities and processes. Many of the structural building elements in foods are colloids in nature and are built up as a result of self assembly of nano-sized molecules in particles or at interfaces. The most important food raw materials-proteins, starches and fats undergo structural changes at the nanometer and micrometer scales during normal food processing. Unique phenomena occurring at this length scale are being exploited for novel food applications. Functional foods are products, in food or drink form, which influence specific functions in the body and thereby offer benefits for health, well-being, or performance beyond their regular nutritional value. Nanotechnology promises to provide means of altering and manipulating food products to efficiently deliver nutrients like proteins and antioxidants for precisely targeted nutritional and health benefits. Nanotechnology applications for functional food ingredients and additives offer range of benefits to the consumer in terms of innovative, tasteful and healthy food products. Nanoencapsulation systems aid smart protection and delivery of bioactives so as to ensure their stability, taste, colour, safety and bioavailability. The advent of nanotechnology has opened up innovations in food packaging with improved stability and barrier properties. However, need exists to develop regulatory systems for managing any risks associated with functional nanofoods and the use of nanotechnologies in the food industry.

Abstract

Tremendous changes in lifestyle, eating habits and shifting rural habitations are causing an irreversible change that is leading to manifold multiplication of health problems and these health issues have attracted the attention of every segment of the society in the recent past. Today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans but also to prevent nutrition-related diseases and improve physical and mental well-being of the consumers. Due to increasing control over nutrition and health, consumers are becoming more proactive towards their health. In this regard, functional foods play an outstanding role and they are gaining public acceptance and there is great scope for value-added as well as health promoting food products in developing countries. Various terms have used for functional foods throughout the world such as designer foods, medicinal foods, nutraceuticals, therapeutic foods, superfoods, foodiceuticals, and medifoods. People are interested in foods which boost immune system, reduce the risk of diseases and improve health. The increasing demand of such foods can be explained by the increasing cost of healthcare, the steady increase in life expectancy, and the desire of older people for improved quality of their later years. Typically, a food marketed as functional contains added, technologically developed ingredients with a specific health benefit. These range of products cannot be truly classified as ‘food’ and a new hybrid term between nutrients and pharmaceuticals, ‘nutraceuticals’, has been coined to designate them. The development of functional foods involves the application of various food processing techniques such as microencapsulation of functional ingredients for controlled release, nanotechnology for the development of nanostructured (or nanotextured) food ingredients and delivery systems for nutrients and supplements etc. Inclusion of probiotic bacteria and probiotic supplements in various food systems has also become very popular and this is becoming a very vital sector in functional food market. Systematic RandD efforts are, therefore, required to develop health promoting foods for all segments of the society at affordable cost. Prior to promoting the developed health foods, it is of utmost importance to conduct clinical trials to ascertain safety and efficacy, and also establish appropriate regulatory framework for their distribution to masses. All these issues have been discussed in this paper and recommendations were drawn to formulate future research.

Abstract

Egg is a nutrient dense food, containing high quality proteins and a wide range of vitamins, minerals, trace elements, PUFA, MUFA etc. Whole egg slices were prepared by boiling in water technique for a predetermined time i.e. 15 min. The egg slices were prepared with spice extract at different levels of 2%, 5%, 7% and 10%, out of which 5% was found acceptable by sensory evaluation. The egg slices with 5% spice extract were then subjected to frying in different oils such as mustard oil, rice bran oil, sunflower oil and soya bean oil. Among all of the fried egg slices and control (without any spice extract and frying), on sensory evaluation, fried egg slices with mustard oil was most preferred. Texture analysis results shows that hardness was increased on frying and highest in fried egg slices with rice bran oil. Also the values for other TPA component viz. adhesiveness, cohesiveness, gumminess and chewiness were increased on frying as compared with control. Among the fried egg slices, highest values for adhesiveness, cohesiveness, gumminess was observed in egg slices with rice bran oil. However, chewiness of fried egg slices with sunflower oil was highest. It can be concluded from present study that the egg slices fried in mustard oil was organoleptically acceptable with good textural properties.

Abstract

This review assesses the nutritional attributes of Amaranth grains and its utilization as food and as formulated foods. Amaranth is a pseudo-cereal and one of the most ancient cultural food plants with excellent source of superior quality protein (rich source of lysine) which is deficient in wheat and other cereals. Amino acid composition of amaranth protein is close to ideal and, as a result, has high food value. Amaranth grain is loaded with phytochemicals including phenolic acids, tannins, anthocyanins, and phytosterols. Amaranth is potentially a good dietary source of the pro-vitamin A carotenoid (f-carotene), antioxidants (nutraceuticals) and canthaxanthin (which has also been reported to be an antitumor agent) and lutein, which is reported to slow down the development of age-related eye diseases. There are also some anti-nutritional factors (Phytic acid, Tannin and Trypsin inhibitor etc.) that may be reduced by certain processing treatments. Several epidemiological studies show Amaranth grains are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. Grain amaranth has been tested and recognised by many authorities as a gluten-free foodstuff appropriate for incorporation into the diet for celiac disease patients. Amaranth grain or young leaves could completely or partially substitute common ingredients, so the crop could be potentially exploited as an ingredient in foodformulation in form of flour, flakes, sprouts, grain undergoing fermentation, popping, malting, extrusion cooking, nixtimisation, and special compounds isolation. The interest in this crop is developing due to its several advantageous properties. The nutritionists find that the grain has higher nutritional value than conventional cereals.

Abstract

The cereal grains are grown around the world, the most common is wheat, which accounts for one third of the total grain crop worldwide. In addition to providing energy, whole grains contain several key nutrients, including fibers, lipids, B vitamins and minerals as well as other beneficial components such as phenolic acids, flavonoids, lignans and phytosterols. Several of these components function as antioxidants. While multiple studies have been conducted to analyze antioxidants in different grains. In wheat and other grains, naturally occurring phytonutrients with antioxidant activity include phenolic acids, flavonoids, coumarins, polyphenols, phytates, terpenes, carotenoids, tocopherols and tocotrienols. Potential roles of the naturally occurring antioxidants in grains include free radical scavenger, reducing agent, complexation of prooxidant metals, quenchers of singlet-oxygen molecules and antioxidant defense enzyme system activators for biological systems. Wheat grain contains several components that have potential antioxidant activity and thus may have a protective role in human health. Traditional wheat-based breakfast foods include hot and cold ready-to-eat (RTE) cereals, as well as a variety of yeast-leavened and chemically leavened bakery products. Increasing baking time and temperature increases antioxidant activity in the bread crust and lowers antioxidant activity in the bread crumb portion. Wheat and wheat based products, particularly partial and 100% whole grain products have been shown to provide a variety of beneficial components including fiber, vitamins, minerals and other phytonutrients with antioxidant activity. Scientific evidence indicates that consumption of three or more ounce equivalents of whole grain foods per day may reduce the risk of coronary heart disease, type 2 diabetes and certain cancers and help with weight management.

Abstract

Re-constituted rice-premixes made by extrusion, has been successfully formulated for the fortification of market rice with vitamin A (retinyl palmitate and betacarotene) and iron. The statistics of vitamin A deficiency (VAD) and Iron deficiency anaemia (IDA) are alarming in the developing world, particularly in India. In fact, India is second largest producer as well as consumer of rice in the world, so fortification of rice with vitamin A and iron seems to be a successful solution to reduce the VAD and IDA in India. In order to design the final formulation, eight formulations containing target micronutrient profile were tested for vitamin A (both retinyl palmitate and beta-carotene) and iron retention for a period of six months under ambient (24-26 ⁰C) and elevated temperature (40 ⁰C) conditions. Nonsignificant iron loss was observed during six months of storage time under both ambient and elevated conditions. The higher retention of retinyl palmitate and beta-carotene was observed in formulation 5 and 8 respectively. In F5, the retention of retinyl palmitate was 73% and 66% and in F8, retention of beta carotene was 70% and 63% under ambient and elevated temperature conditions respectively after six months of storage. Substituting the original, vegetable shortening with palm shortening resulted in increased retention of retinyl palmitate and beta carotene in formulation 5 and 8. Thus, increased antioxidant effect of natural antioxidants in palm shortenings contributed to stability of micronutrients.

Abstract

Nutraceuticals have potential to be used as food supplement, preventive medicine and the growing evidence points in the direction that certain foods fight and or prevent against diseases. The development of next generation nutraceutical “super foods” or products consist of value-addition in the traditional natural diets.The word Nutraceuticals combine ‘nutrition’ and ‘pharmaceuticals’ to mean that they can be used as preventive drugs or food supplements. The increase in knowledge about the immune response unveils the fact that besides immunological disorders and infections the outcome of many other diseases like diabetes, hypercholesterolemia, rheumatoid arthritis, etc. can be modified by modulating Immune response. Hence, the efficient immunomodulators can be employed to prevent or cure the diseases as immunotherapeutic agents. The most acceptable alternative therapeutic agents are the edible sources. Hence the researchers shifted towards formation of nutraceuticals or foods acting as medicine, a concept which was given by Hippocrates long back.

Abstract

The gut microbiota, microbe population living in the human large intestine is generally associated with various metabolic functions and it influences health and well-being. Taking into account the major role gut microbiota play in the normal functioning of the body and the different functions it accomplishes, experts nowadays consider it as an “organ”. However, it is an “acquired” organ, as babies are born sterile; that is, intestine colonisation starts right after birth and evolves as we grow. Each of us has a unique microbiota, as the fingerprints, it always fullfils the same physiological functions and they have a direct impact on our health. Gut microbiota consists of a complex of microorganism species that live in the digestive tracts of animals and is the largest reservoir of microorganisms mutual to humans. Gut microorganisms benefit the host by gleaning the energy from thefermentation of undigested carbohydrates and the subsequent absorption of short-chain fatty acids. The most important of these fatty acids are butyrates, metabolised by the colonic epithelium; propionates by the liver; and acetates by the muscle tissue. The human body carries about 100 trillion microorganisms in its intestines, a number ten times greater than the total number of human cells in the body Guarner and Malagelada, 2003). Gut microbiota, particularly the probiotics, have beneficial effects on gastroenteritis resistance, blood lipids, antitumor properties, lactose tolerance and gastrointestinal immunity. Probiotics have role in reducing the risk of rotavirus-induced diarrhea and colon cancer. The survivability of any probiotic bacteria till a longer time in the gut can be enhanced by the supplementation of prebiotics. Prebiotics are non-digestible food ingredients that benefit the host by selectively stimulating the growth or activity of one or a limited number of bacteria in the colon. There are so many prebiotics which stimulate the growth and survivability of probiotic bacteria such as fructo-oligosaccharide (FOS), inulin, galacto-oligosaccharide (GOS), polydextrose (PDX), acacia gum (GUM), lactulose (LOS), lactitol etc. Many research studies have been done on above mentioned prebiotics. Mostly inulin-type fructans have been used as functional food ingredients. The prebiotics are known for reduction of disease risk such as constipation relief, suppression of diarrhea and reduction of the risks of osteoporosis, atherosclerotic cardiovascular disease associated with dyslipidemia and insulin resistance, obesity and possibly type-2 diabetes. Probiotics are beneficial microbes that confer a realistic health benefit on the host, which in combination with prebiotics, (indigestible dietary fibre/carbohydrate), also confer a health benefit on the host via products resulting from anaerobic fermentation. The combination of probiotics and prebiotics in a synbiotic might improve the survival of the bacteria crossing the upper part of the gastrointestinal tract, thereby enhancing their effects in the large bowel and immune-modulatory ability.

Abstract

The concept of functional foods has received significant media attention and, as a result, interest has focused on the need for research into the non- nutrient constituents of food plants. This has enabled market penetration of functional foods containing increased amounts of bioactive food compounds or physiologically active nutrients and non-nutrients within food that impart proven health benefits. Functional foods can take many forms. Some may be conventional foods with bioactive components that can now be identified and linked to positive health outcomes. Some may be fortified or enhanced foods, specifically created to reduce disease risk for a certain group of people. Numerous observational studies have shown that omega-3 fatty acids enriched diets are associated with a reduction of cardiovascular mortality, heart attack and sudden death. In several studies, a higher fish intake has been associated with decreased incidence of coronary artery disease (CAD) and cardiovascular mortality. A trial revealed that fish oil supplementation of 130 mg/kg of body weight each day decreased the number of stiff joints, duration of morning stiffness, pain and global arthritis activity. Many supplements contain active ingredients that have strong biological effects in the body. The bioavailability of nutrients within a given food is governed by the composition and microstructure of the food, commonly referred to as the food matrix. More specifically, numerous studies investigating the development of functional foods have shown that the interactions between nutrients and non-nutrients within the food matrix can be synergistic, additive, or neutralizing in nature. The preventive and curative effects of the functional foods on health concludes it to be integral components of established public health programs to reduce the risk of specific diseases.

Abstract

Dietary fibers mostly include non-starch polysaccharides such as celluloses, hemicelluloses, gums and pectins, lignin, resistant dextrins and resistant starches. Based on their water solubility, dietary fibers may be divided into two forms insoluble dietary fiber which includes celluloses, some hemicelluloses and lignins which is fermented to a limited extent in the colon and soluble dietary fiber which includes f-glucans, pectins, gums, mucilages and hemicelluloses that are fermented in the colon. Resistant starch generally considered to be represented by the total amount ofstarch and the product of starch degradation that are not digested in the small intestine andpass into large intestine, and regarded as a component ofdietary fiber. Herbal nutraceutical is used as a powerful instrument in maintaining health and to act against nutritionally induced acute and chronic diseases, thereby promoting optimal health, and quality of life. Dietary spices in their minute quantities has an immense influence on the human health by their antioxidative, chemopreventive, antimutagenic, anti-inflammatory, immune modulatory effects on cells and a wide range of beneficial effects on human health. Nutraceutical is the hybrid of ‘nutrition’ and ‘pharmaceutical’. Nutraceuticals, in broad, are food or part of food playing a significant role in modifying and maintaining normal physiological function that maintains healthy human beings. Functional foods are including whole foods and fortified, enriched, or enhanced foods or dietary components that may reduce the risk of chronic disease and provide a health and physiological benefit beyond the traditional nutrients it contains.

Abstract

Upcoming era of functional foods has led food scientists and food processors to deeply understand the role of phytochemicals in promoting human health. Phytochemicals are the secondary metabolites produced by plants and are commonly found in our daily food. Natural food products seem to be good substitute for pharmaceutical supplements to improve health status of people. Therefore, consumer's interest is growing in the food items naturally containing phytochemicals, each having there own functional and health aspects. Most discussed phytochemicals in the present paper are carotenoids such as lycopene, beta-carotene, lutein and, polyphenols such as phenolic acids, flavonoids, anthocyanins and isoflavones. Major dietary source for carotenoids include orange and yellow fruits and vegetables as well as green leafy vegetables whereas polyphenols are found abundantly in green tea, wine, berries, cocoa, broccoli. Carotenoids can also be used as colorants in foods during processing. The role of polyphenols as an antioxidant is well characterized because of there ability to scavenge free radicals or bind pro-oxidant metal ions by means of their hydroxyl group. Carotenoids also play an important role in protection against photooxidative processes by acting as singlet molecular oxygen as well as peroxyl radical scavengers, thus acting as potent antioxidant. Apart from antioxidative properties multitude of health benefits are associated with carotenoids and polyphenols such as reduced risk of age-related macular degeneration, certain cancers such as prostate, lung and colon, prevention of cardiovascular disease and enhancing immunity towards infection. Hence, continuous developments are being made to combine phytochemicals to avoid improper combinations that may nullify the effect of supplements and cause lower absorbance.

Abstract

Health benefits of aloe vera include its application in wound healing, treating burns, protection against skin damage, lung cancer, intestinal problems, increasing high density lipoprotein (HDL), reducing low density lipoprotein (LDL), reducing blood sugar in diabetics, fighting acquired immune deficiency syndrome (AIDS), allergies and improving immune system. Phytochemistry of aloe vera gel has revealed the presence of more than 200 bioactive compounds. Aloe vera gel is extracted from its leaves and appropriate processing techniques are needed for stabilization and preparation of the food products. Aloe vera gel products have become available in our country for internal consumption as a tonic and diversification in its products is on progress. The use of aloe vera has gained popularity because of herbal movement initiated by naturopaths, yog gurus, alternative medicine promoters and holistic healers. A recent market analysis report indicates that Americans have spent almost 40 billion dollars on functional foods, drinks and supplements for the improvement of their appearance as well as to provide energy and added nutrition to handle health issues such as hypercholesterolemia and diabetes.

Abstract

Micronutrients and bioactive compounds must be part of the population's diet in sufficient amounts to meet the body's needs. The concentrations of micronutrients and bioactive compounds in plant foods at harvest are known to vary with such factors as the variety or cultivar, stage of maturity, geographic or climatic effects, etc. Most subclasses of polyphenols e.g., phenolics acids and flavonoids, the effects of processing on the contents were found negligible in comparison to the differences between varieties of plants but carotenoids are among the food components most affected by environmental and processing conditions. Thermal processing has long been known to cause significant losses of vitamins, carotenoids and anthocyanins. The heat treatment viz. blanching, pasteurization, sterilization etc. result in losses of thermally labile nutrients and bioactive compounds, but the inactivation of oxidative and other degradative enzymes (e.g., lipoxygenase for carotenoids, polyphenol oxidase for flavonoids, ascorbic acid oxidase for vitamin C). Nutrients in dehydrated products are more likely to undergo degradation during storage because of the greater surface area exposed to oxygen and light. Blanched products generally resist decomposition better than unblanched foods during storage. Compared to losses during processing, subsequent storage often has a small but significant effect on vitamin and bioactive compound contents. Reaction rates are relatively slow at ambient or reduced temperature. The processing method chosen, and storage condition applied finalise the retention of these compounds which decreases with longer processing time, higher processing temperatures and storage of the food.

Abstract

The aim is to review the potential health benefits of minor millet. There is in need to identify newer sources of nutraceuticals and other natural and nutritional materials with the desirable functional characteristics. They are an important staple food in India for people of low income groups. Minor millet is rich in several nutrients as well as non-nutrients such as phenols. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3-3%). Minor millets, one of the cereals are known for several health benefits including its polyphenol and dietary fiber contents. Health beneficial effects include anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. The energy of minor millets is greater than other cereals and nearly equal to that of brown rice because the lipid content is generally higher (3 to 6%). This review deals with the nature of polyphenols and dietary fiber of minor millets and their role with respect to the health benefits associated with millet.

Abstract

The production of natural food colours through bio-processing is preferred now-a-days due to health related issues associated with their synthetic counterparts. Microorganisms are generally preferred sources as these have high production rate, high growth rate, ease of handling under controlled conditions and absence of seasonal variations. Biopigments can be produced from different genera of bacteria, yeast and mold. Different types and colours of pigments have been produced from microorganisms depending upon their origin, media components and process conditions. The biopigments have variety of applications in food industry such as food additives, food preservatives, biological control agents and nutritional supplements. These have also been associated with therapeutic, and antioxidant properties. Lycopene from B. trispora is used as a food ingredient in dietary supplement. Astaxanthin from X. dendrortious has also been reported to have beneficial effect on human health as it possesses strong antioxidant properties. Arpink red P. oxalicum is used as red colorant in meat products, non-alcoholic drinks, milk products and confectionary. 0- carotene is considered as leading food colorant in world and is applied to range of baked, dairy and canned foods to improve their appearance. The antioxidant andprecursory properties of0-carotene increase its applications in pet foods. Zeaxanthin is used as additives in poultry fed to intensify the colour of the egg yolk. Monascus pigments are utilized for coloration of sausages, ham, marine products and tomato ketchup. Monascus extract is also marketed as dietetic supplement in Japan. Thus, the biopigments can serve as a chromophore for colorant production with broad spectrum of colours and wide applications.

Abstract

Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases as most of them can be related to diet. Functional food enters the concept of considering food not only necessary for living but also as a source of mental and physical well-being contributing to the prevention and reduction of risk factors for several diseases or enhancing certain physiological functions. One of the most clear objectives of the study of functional foods is to identify and validate biological markers in order to understand the interaction mechanisms between the food component and a body function. Epidemiologic and laboratory data from previous studies suggests that diets rich in fruits and vegetables are associated with a reduced risk of various types of cancers. The reduction in cancer risk may be attributed to the abundance of a family of specific compounds referred to as anthocyanins, which are found in various berries. Anthocyanins are water soluble pigments responsible for the blue, purple, and red color in many plant tissues Strawberry is one of “super fruits”, since they can form a significant component of the diet and are a potential resource of functional foods and nutraceuticals due to their antioxidant capacity and nutritional quality. Strawberries contain high levels of anthocyanins and they are also well liked by consumers. Popularity of strawberries in the consumer market makes them an ideal focus for chemoprevention studies. Strawberries are a rich source of phytochemicals (anthocyanins, catechins, the flavonols quercetin and kaempferol, and ellagic acid) and an important source of essential nutrients (ascorbic acid, potassium, folic acid, carotenoids, B-vitamins). Strawberries are consistently ranked among the top food sources of polyphenols and antioxidant capacity; the preventive and therapeutic health benefits of strawberries may be attributed to the synergistic effects of these bioactives and the nutrients contained in the fruit. These bioactive photochemical contribute the major health-promoting function. Strawberries have shown a remarkably high scavenging activity toward chemically generated radicals, thus making them effective in inhibiting oxidation of human low-density lipoproteins. Antioxidant activity of strawberries could contribute to the prevention of cancer, cardiovascular and other chronic diseases. Hence strawberry can be used as a vital and indispensible functional ingredient for the development offunctional foods and nutraceuticals.

Introduction

Whey is the serum or watery part of the milk that remains after separation of curd that result from the acid or proteolytic enzyme mediated co-agulation of milk. It is major by product of dairy industries manufacturing products like channa, paneer, cheese and chakka (Sharma and Bhatia, 1999).The current world production of whey is estimated at about 165 million tones, in that cheese whey accounts for nearly 95 % of total whey. In India near about one million tonne of whey is annually derived, in that major source of whey is from the production of channa, paneer and shrikhand production. This is mostly thrown away as a waste which creates environmental pollution, also in that way about 70, 000 tonnes of Nutritious solids are lost (Puranik, 1999).

Abstract

Designer foods are known by various names like medical foods, fortified foods, nutritional foods, nutraceutical foods, pharma foods etc. These foods are nutritious, maintain health and prevent diseases. Such foods must possess characteristics like modified composition; limit the presence of certain potentially harmful components and include certain desirable ingredients either naturally or by intentional addition. The term designer food emerged some years ago to describe foods tailored to specific concentration and proportion of nutrients that are important to health. These are designed and produced by using different approaches. The term ‘designer foods’ is subjected to change based on nutritional labelling regulations, new developments, consumer perceptions and expectations. Grain improvement through biotechnology emphasizes crop upgrading with a specific challenge to manipulate the endosperm composition in order to improve its intrinsic properties for diet and health. Breeding fruits with higher bioactive compounds for disease resistance and improved composition have stimulated interest in the nutraceutical and processing aspects of the fruits Nutritive and genetic interventions to alter milk composition for specific health and processing opportunities are gaining importance in dairy biotechnology. Designer eggs having modified fat provide choices with different nutritional benefits. The options suggested for designer meat and meat products are through production practices, post-harvest procedures and reformulation techniques. All these features of designer foods will be presented with suitable examples.

Abstract

Food is basic need of human for its existence. Food is a source of nutrients needed for growth, energy and protection. There are number of chemical compounds not considered as nutrients but has positive effect on health. There is a need to look into the health benefits of the food components. Many lifestyle diseases are caused by the unhealthy food habits. Developments in science have led to establish the link between food intake and healthy living. Non-nutrient compounds of food are also called phyto-chemicals. Functional foods are prepared by increasing a particular nutrient or phyto-chemical to get health benefits. The increased cost of health care and drugs trigger the developments in this area. The approximate global market size is 30 billion US$ while Japan, United States, and Europe are the leaders in functional foods. FICCI has reported that functional food market in India is worth Rs 4,400 crore with growth rate of 21%per annum.

Introduction

The food has been considered as source of nutrients in the past but increasing evidences has proved that particular types of food can help in preventing the diseases. The World Health Organization (WHO) has reported that deaths due to Non-Communicable diseases are increasing in South East Asian counties; where as CMPN (Communicable, Maternity, Prenatal, and Nutrition) are

Production: According to Food and Agriculture Organization (FAO) of United Nation, the global production of fruits and vegetables including melons was 638 and 1090 million metric tons while India produced 75 and 106 million metric tons in 2011. In addition to this, the world production of roots and tuber was 810 million metric tons whereas India produced 51 million metric tons in 2011. It indicates that fruits and vegetables form an important part of the diet in the world including India. There is an ample opportunity to manufacture various health promoting products based on fruits and vegetables. A number of Fruits and Vegetable based functional food that can be prepared and presented in (Table 1) indicates the role of fruits and vegetables in the nutraceutical production for their health benefits.

10.1 Introduction

Milk is a unique substance in that it is both consumed, as fluid milk with minimal processing and it is the raw material used to manufacture a wide variety of products. From the nutrition point of view, milk is an almost ideal food and considered to be perfect food. The human body needs more than thirty distinct materials in its food supply. No single food stuff supplies all of them but milk supplies nearly all. Since milk by its nature is perishable and an ideal product for bacterial growth, so it must be carefully handled, both during production and while processing. This chapter focuses on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

The various unit operations of food process engineering applied to solve the problem of changing the compositions of solutions, mixture and solids. Often these operations must be conducted on large scale to meet the demands of a large manufacturing plant. In food processes engineering these operations are often referred to as separation / concentration / extraction / purification process. Usually these operations are directed towards separating substances into its component parts or concentrating a particular substance from another.

It is well known that lowering the temperature of food stuffs reduces microbiological and biochemical spoilage and thus extending the shelf life of the product. In addition, it is generally agreed upon that the reaction rate is reduced by half by lowering the temperature by 10°C. Though low temperature preservation process has been recognized as a preservation technique for several hundred years, the major developments in its utilization have occurred only in the last century.

7.1 Introduction

Evaporation is an unit operation which converts a liquid into a vapour, leaving behind a concentrated solution or a higher boiling liquid. In other words, the goal of evaporation is to vaporize most of the water from a solution containing a desired product. Heat is the main tool in evaporation, and the process occurs more readily at high temperature and low pressures. Removal of water from foods provides microbiological stability, reduces deteriorative chemical reactions, and reduces transportation and storage costs. Evaporation can be distinguished from some other drying methods in that the final product of evaporation is a concentrated liquid, not a solid. It also differs from distillation, since the vapours produced in the evaporator are not further divided into fractions.

6.1 Introduction

In general, the terms drying and dehydration are interpreted as the removal of moisture from a food product. Removal of moisture from a food product offers an excellent protection against most common causes of food spoilage. The drying or dehydration process achieves such protection by reducing the moisture content of the food product to levels which are adequate to limit microbial growth or other adverse chemical reactions. During drying, heat and mass transfer occur simultaneously (Figure 6.1). Heat is transferred from the bulk gas phase (i.e. hot air used for drying) to the solid phase (i.e. food product to be dried), where part of it is utilized for vaporization and the remainder is taken up by the solid phase as sensible heat. Mass (i.e. moisture of food product) is transferred in the form of vapour through various resistances, first from the interior of the solid to the surface, then through vaporization at or near the surface and finally in transport of the vapour into bulk gas phase. Dehydration is the removal of moisture close to bone dry condition.