Studies on processing technology and cost estimation of fig (Ficus carica L.) fruit powder enriched Burfi (Indian cookie)

The present article was designed with the aim to develop processing technology for preparation of fig (Ficus carica L.) fruits powder (Deanna variety) and the prepared fig powder was subsequently utilized in value added product like burfi (Indian cookie). In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of yield and ease of processing technology. Fig powder also open further fields of application that may promote fig powder processing at industrial scale in future. The products prepared by processing of figs viz. fig powder and fig burfi were chemically and sensorial assessed and also assessed for their economical feasibility and compared with market samples. Fig powder incorporated burfi was nutritionally rich in terms of fiber (3.7 %), potassium (0.464 %) and protein (13.12 %). The prepared product was found to be low cost as compared to the similar market products

Studies on processing technology and cost estimation of fig (Ficus carica L.) fruit powder enriched Burfi (Indian cookie)

The present article was designed with the aim to develop processing technology for preparation of fig (Ficus carica L.) fruits powder (Deanna variety) and the prepared fig powder was subsequently utilized in value added product like burfi (Indian cookie). In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of yield and ease of processing technology. Fig powder also open further fields of application that may promote fig powder processing at industrial scale in future. The products prepared by processing of figs viz. fig powder and fig burfi were chemically and sensorial assessed and also assessed for their economical feasibility and compared with market samples. Fig powder incorporated burfi was nutritionally rich in terms of fiber (3.7 %), potassium (0.464 %) and protein (13.12 %). The prepared product was found to be low cost as compared to the similar market products

Rapeseed meal nutraceuticals

Abstract Many components of human diet previously overlooked are now considered to play an important role in the prevention and treatment of important diseases. Over the last decade disease preventing food and ingredients (called nutraceuticals) have written some success stories. Today the most important nutraceutical formulations contain vitamins, with antioxidant properties, oligosaccharides, bioactive peptides, phenolic compounds, glucosinolates and other products. Studies showed that cruciferous seed meals that include rapeseed exerted protective effects against tumour formation and growth. Rapeseed is reported to have a broad range of therapeutic effects, including antioxidant, anti-inflammatory, antitumour and anticancer effect. The medicinal properties of rapeseed are due to presence of variety of phytochemicals imparting the effect. In the laboratory, rapeseeds have been found to have very strong antioxidant activity, inhibiting cancer cell proliferation, decreasing lipid oxidation, and lowering cholesterol. While extensive research have been done, a literature review for health benefits of rapeseed meal and their phytochemicals has not been compiled to summarize the investigations to provide a baseline for considering rapeseed meal in isolating nutraceuticals and developing functional food. This review attempts to report the medicinal properties of individual bioactive component, with the recent updates in vivo and in vitro research to explore the possibility of utilizing rapeseed meal in development of functional food. The consideration of all the bioactive components of rapeseed meal is beyond the purview of this review. Hence, only extensively studied major bioactive components viz. rapeseed phenolics, glucosinolates, dithiolthiones, phytates, phytosterols and bioactive peptides are considered