Incorporation of coconut milk residue in pasta: Influence on cooking quality, sensory and physical properties

A study was conducted to explore the potentiality of coconut milk residue (CMR) for cold extrusion (pasta preparation). Proximate analysis revealed that coconut milk residue is a rich source of crude fibre (24.03%) in addition to crude fat (41.55%), crude protein (5%), total carbohydrates (26.24%) and ash content (0.97%) at 2.23 per cent moisture. The effect of coconut milk residue upon replacing durum wheat semolina on cooking qualities, colour parameters, textural property and overall sensory acceptability of pasta samples were evaluated. Incorporation of coconut milk residue significantly influenced the observed parameters (P<0.01). Cooking time was unaffected by incorporating milk residue up to 10 per cent (P<0.05). Though the addition of residue increased the gruel loss (0.84 to 1.34%), the per cent loss was below the technologically acceptable limit (<8%). A similar effect was visualized in water absorption. Conversely, the firmness gets reduced with an increased concentration of coconut milk residue beyond 10 per cent. Pasta with 5 per cent and 10 per cent coconut milk residue were accepted as that of control by the sensory panel. Free fatty acid content was not affected by the period of storage (P>0.05). Thus, the study recommends incorporating 10 per cent coconut milk residue in durum wheat semolina for pasta preparation. Moreover, the entrepreneurs engaged in the coconut milk/milk powder and virgin coconut oil industry would be benefitted by adopting this venture, wherein they would be able to fetch huge additional income by placing their residue product on an upgraded fast-moving consumer good (FMCG) value chain

Cosmetics

Not AvailableCoconut and its products are important foods for thousands of years in India. Coconut oil is classified as a "superfood." Recently, virgin coconut oil (VCO) is gaining wide popularity among the public. It is believed that VCO is more beneficial than copra oil since the method of extraction retains more bio active components including polyphenols and vitamins. It is generally recognized that the coconut provides many items of great value to man, such as coconut meat, milk, water, oil, and sugar. Currently, there is a great deal of research and commercial interest in cosmetic production utilizing VCO. VCO infused beauty products such as moisturizer, shampoo, lip balm, mouth wash, sun screen cream, hair oil and massage oil are available worldwide. The aim of this article is to explore the potential utility of VCO for production of cosmeticsNot Availabl

Virgin coconut oil infused healthy cosmetics

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Promising bioactive properties of quercetin for potential food applications and health benefits: A review

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications

Physical properties of tender coconut

Not AvailableThe physical properties such as tender coconut size, weight, husk thickness, and husk moisture tender content play a vital role in the development of an efficient and ergonomic trimming machine. The important physical properties of tender coconuts of cultivars namely Kulasekaran Green Dwarf (KGD), Andaman Giant Tall (AGT), Ganga Bondam (GB), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD) were determined. The important properties including weight, diameter, height, husk thickness, husk moisture content, shell diameter, shell height, and shell thickness were high for nuts of AGT and low for COD nuts. The average bulk density, true density, and porosity of AGT were 332.47 kg m−3, 1,196.67 kg m−3, and 72.21%, respectively. The husk weight and volume of water of AGT were 87.77% and 12.39% high, respectively, compared with COD. In the correlation study, the coconut weight correlated positively (r = 0.791) with the diameter and vertical distance between the shell and the fruit base (r = 0.813). The principal component analysis suggested that the cultivars GB, KGD, and MOD have similar physical properties to COD and AGT. Thus, the present investigation documents crucial basic information to design an efficient and superior tender coconut trimming machine.ICA

Tomato (Solanum lycopersicum L.) seed : a review on bioactives and biomedical activities

The processing of tomato fruit into puree, juices, ketchup, sauces, and dried powders generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato processing by-products, particularly seeds, are reservoirs of health-promoting macromolecules, such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (α-tocopherol). Health-promoting properties make these bioactive components suitable candidates for the development of novel food and nutraceutical products. This review comprehensively demonstrates the bioactive compounds of tomato seeds along with diverse biomedical activities of tomato seed extract (TSE) for treating cardiovascular ailments, neurological disorders, and act as antioxidant, anticancer, and antimicrobial agent. Utilization of bioactive components can improve the economic feasibility of the tomato processing industry and may help to reduce the environmental pollution generated by tomato by-products

Valorization potential of tomato (Solanum lycopersicum L.) seed : nutraceutical quality, food properties, safety aspects, and application as a health-promoting ingredient in foods

The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient

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Not AvailableThe Fourier Transform Near Infrared (FT-NIR) absorbance spectra (12800-3600 cm-1) of 222 green gram samples was used to build calibration models for the determination of the content of protein, fat and carbohydrate. The samples that comprised the dataset had an average composition of 22.18% of protein, 1.30% fat, and 50.72% carbohydrate. Multivariate regression was used to develop the quantitative models for protein, fat and carbohydrate compounds. The root mean square error of cross validation (RMSECV) was 0.191 (R2 = 91.52) for protein, 0.0271 (R2 = 88.54) for fat and 0.765 (R2 = 93.62) for carbohydrate. A fast, simple and accurate method to quantify the proximate content of green gram was developed by using FT-NIR spectroscopy. The results showed that FT-NIR spectroscopy could support chemical analysis methods.Not Availabl

Food Control

Not AvailableThe inactivation kinetics of Escherichia coli (MTCC 433) inoculated in the tender coconut water, orange and pineapple juice was investigated using a laboratory model continuous flow pulsed light system with a fixed flow rate of 100 ml/s and the experimental data were fitted with different inactivation models. The E. coli inactivation was examined by the effect of pulsed light fluence rate (0.18, 2 and 5.6 W/cm2) and exposure time (between 0 and 15 s). Log reduction of maximum 4.0, 4.5 and 5.33 was determined in orange, pineapple juice and tender coconut water, respectively, when treated with the pulsed light doses of 95.2 J/cm2, which follows the FDA recommendation. The Weibull, Biphasic and Log linear plus tail models were compared to predict the survival curves of E. coli. Inactivation kinetics of E. coli for liquid foods used in this study were best fitted by weibull model (R2 =0.9926 to 0.9989; RMSE =0.0462 to 0.0981). The E.coli inoculated liquid foods treated with pulsed light resulted in flattening out of the cells from the edges due to its membrane integrity degradation which were examined using scanning electron microscopy. Pulsed light could be an effective alternative non-thermal treatment for the pasteurization of liquid foods