Bioactive compounds of beetroot and utilization in food processing industry: A critical review.

Sun, oven (50 and 70 °C) and microwave oven (210 and 700 W) drying of onion slices were carried out to monitor the drying kinetics and quality degradation of the product. Page, “Modified Page” and “Midilli and Kucuk” models exhibited high coefficient of determination (R2) values, ranging between 0.994 and 0.999. The calculated effective diffusivity (Deff) values (m2/s) of onion slices for the sun, oven 50 °C and oven 70 °C, microwave 210 W and microwave 700 W drying process were 8.339 × 10−10, 7.468 × 10−10, 1.554 × 10−9, 4.009 × 10−8 and 4.869 × 10−8, respectively. Fresh and dried onion slices had high amounts of K (696.82–16357.55 mg/kg), Ca (69.64–340.03 mg/kg), Na (37.72–1895.43 mg/kg), Mg (3.31–964.77 mg/kg) and P (46.47–3384.07 mg/kg) minerals. The highest mineral values were determined in oven dried samples. Sun (L∗ 58.00 ± 4.83, a∗ 0.27 ± 0.10, b∗ 14.36 ± 2.40) and microwave oven drying (210 W) (L∗ 54.78 ± 7.54, a∗ −0.71 ± 0.09, b∗ 13.17 ± 1.05) revealed better colour values in the dried products. The phenolic contents of microwave oven dried samples (1664.39 ± 134.12 and 1623.59 ± 140.02 for 210 W and 700 W, respectively) were higher than those of the other dried onion slices.

Study the effect of sun, oven and microwave drying on quality of onion slices

Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review

World is facing agrarian as well as nutritional challenges. Agricultural lands with irrigation facilities have been exploited to maximum, and hence we need to focus on dry lands to further increase grain production. Owing to low fertility, utilization of dry lands to produce sufficient quality grains is a big challenge. Millets as climate change compliant crops score highly over other grains like wheat and rice in terms of marginal growing conditions and high nutritional value. These nutri-cereals abode vitamins, minerals, essential fatty acids, phyto-chemicals and antioxidants that can help to eradicate the plethora of nutritional deficiency diseases. Millets cultivation can keep dry lands productive and ensure future food and nutritional security.

/pdf/millets-a-solution-to-agrarian-and-nutritional-challenges-27q6pafdym.pdf

Millets: a solution to agrarian and nutritional challenges

Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections—A review

https://cyberleninka.org/article/n/677113.pdf

Celiac disease: Overview and considerations for development of gluten-free foods

Tannins are complex, astringent and water soluble phenolic compounds known to reduce the bioavailability of nutrients in gut. Furthermore, tannins pose some health consequences viz. antinutritional...

Health effects, sources, utilization and safety of tannins: a critical review

Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and colonic fermentation, leading to diarrhoea and other clinical discomforts. The articles reviewed were selected based on the following key descriptors such as lactose, lactose intolerance, lactose-free diet, non-dairy products, cost, nutritional composition and sensory attributes. Some lactose-free products made from the lactose hydrolysed milk or from the alternate milk sources possessing low nutritional and sensory quality are available in the market. These alternatives are high-priced comparative to the foods containing lactose. So, there is a strong urge to develop lactose-free products that are nutritionally adequate, economical and well accepted by the consumers with main focus on special considerations viz., finding an alternate non-lactose source, ensuring sensory and nutritional attributes, compliance with the concerned regulatory guidelines and economics. This unique comprehensive review will help the manufacturers in developing lactose-free products.

Considerations for development of lactose-free food.

Flavonoids comprise the most common group of plant polyphenols and provide much of the flavor and color to fruits and vegetables. More than 5000 different flavonoids have been described. The six major subclasses of flavonoids include flavonols, flavonones, flavones, flavanols, flavan-3-ols and isoflavones according to the positions of the substitutes present on the parent molecule. Over 4,000 flavonoids have been identified, many of which occur in fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). The flavonoids have aroused considerable interest recently because of their potential beneficial effects on human health. They have been reported to have antiviral, antiallergic, antiplatelet, antiinflammatory, antitumor and antioxidant activities. Some studies support a protective effect of flavonoid consumption in cardiovascular disease and cancer.

Beenu Tanwar

Papers

Celiac disease: Overview and considerations for development of gluten-free foods

Health effects, sources, utilization and safety of tannins: a critical review

Considerations for development of lactose-free food.

Flavonoids: dietary occurrence and health benefits -

Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract.