Abstract The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

Abstract For the proper utilization of the fruits peel, investigation on their biological potential is needed. The present study was designed to determine the proximate composition and biological activities of the fruit peel extracts of three common fruits namely Citrullus lanatus, Punica protopunica and Pyrus pashia. The methanolic fruit peel extracts (FPEs) were analyzed for phytochemical composition and antioxidant activity in terms of free radical scavenging capacity (FRSC), antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activity against Aspergillus niger and Fusarium oxysporum. The fruit peels were found to be statistically different (p < 0.05) in ash, moisture, crude protein, crude fiber content. A statistically significant difference (p < 0.05) was observed in ascorbic acid and total phenolic content, and antioxidant, antibacterial and antifungal activates of the selected FPEs. Each of the FPE showed a concentration-dependent significant linear increase in FRSC. However, the antibacterial and antifungal activity of the FPEs against each of the selected bacterial and fungal strains was found to be a logarithmic function of the extract concentration. The FPE of P. pashia was found to be the best among the selected plants due to comparatively higher values of carbohydrate, crude fiber and ascorbic acid content, FRSC, antibacterial and antifungal activity.

Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T4 (15% protein isolate) and T3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T4 and T3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.

Abstract Health safety of spirulina (Spirulina platensis) for food application was evaluated through hematology and histopathology of liver, spleen and kidney in Sprague Dawley rats fed on three isoproteic diets maintained to 10% protein for forty five days. Three groups of rats were maintained as control diet casein (R-C); diet containing crude spirulina (R-S) and diet containing purified spirulina protein (R-SPI). Hematological profile of the rats group fed on spirulina diets showed no significant increase in white blood cells (WBCs), while there was decreasing trend in the levels of neutrophils (60.46 ± 2.60%) and lymphocytes (33.53 ± 1.06%) in rats that were fed on spirulina diet (R-S) than the other tested experimental diet group. Histopathological examination revealed normal architecture of the liver with no abnormality in kidneys and spleen exhibiting safety of spirulina in both forms to mitigate protein energy malnutrition widely prevalent in developing countries.

Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF.

Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

Abstract Guava is very delicate and alluring fruit which is being ignored since very long time despite of highly nutritious fruit and rich source of Vitamin C. It contains Vitamin C 2-3 times more than orange. Naturally the guava fruit is enriched with vitamin C and polyphenoles. Guavas fruits after harvesting were dunked in solutions of CaCl2 (1, 2 and 3%) at room temperature for 5 minutes and stored for 24 days in 5% CO2 level at temperature of 10±1°C, while the humidity level of storage chamber were 80%. The stored fruits were analyzed at 6 days of interval for sugars (glucose, fructose and sucrose g/100g) total phenolic contents (mgGAE/100g), antioxidant activity (µmolTE/g), and organic acids (citric, tartaric, ascorbic, and malic acids mg/100 g). The total phenolic content and antioxidant activity of guava fruits were declined during progression in storage but in fewer amounts as compared to room storage condition. Citric acid and ascorbic acid contents were reduced with the progression in storage, however tartaric and malic acid values were amplified at end of storage but the rate of changes were slower. The pretreatments in combination with modified atmosphere storage escalate the shelf life of guava and slow down nutritional degradation process.