The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W 100 ), 85:5:5:5 (W 85 ), 70:10:10:10 (W 70 ) and 55:15:15:15 (W 55 ), respectively. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the incorporation of other flours with wheat flour. Overall acceptability for composite flour biscuits was awarded highest score for W 55 followed by W 70 and W 85 as compared to control biscuits. All biscuits coincided in the range of 'like moderately' to 'like very much' for composite flours biscuits while 'like slightly' to like moderately' for control biscuits.

Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter diffusion of solutes from the osmotic solution into the tissues. Osmotic dehydration is recommended as a processing method to obtain better quality of food products. Partial dehydration allows structural, nutritional, sensory, and other functional properties of the raw material to be modified. However, the food industry uptake of osmotic dehydration of foods has not been extensive as expected due to the poor understanding of the counter current flow phenomena associated with it. However, these flows are in a dynamic equilibrium with each other and significantly influence the final product in terms of preservation, nutrition, and organoleptic properties. The demand of healthy, natural, nutritious, and tasty processed food products continuously increases, not only for finished products, but also for ingredient to be included in complex foods such as ice cream, cereals, dairy, confectionaries, and bakery products.

The present work was conducted to develop biscuits from the composite flours incorporating wheat flour with rice, green gram and potato flour. Composite flours were prepared by blending wheat flour with rice flour, mung flour and potato flour in ratios of 100

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The study was conducted to explore the effect of selected preservation treatments on the quality of Statice flower in floral freeze dryer. Preservation of flowers in freeze drying process retains its pigment (colour) and structural parts (cells) and thus remains as fresh bloom for years. Prior to freeze drying process, flowers were treated with set of chemical compounds for retaining the inherent qualities in preserved flowers. The qualitative characteristics of flowers were evaluated by expert panel. Flowers treated with a chemical compound that had a blend of exchange medium colour preservatives, colour fixatives, buffers, modifiers, pH regulator, and shatter resistant compound (Ethyl vinyl acetate) resulted in flower that was closer to natural.