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Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in fresh kernels of indigenous numbered walnut selection of Kashmir valley "SKAU-02". Proximate composition, physical properties and sensory analysis of walnut kernels showed better results for Pre-PTB and PTB while higher mineral content was seen for kernels at Post-PTB stage in comparison to other stages of ripening. Kernels showed significantly higher levels of Omega-3 PUFA (C18:3) and low n6/n3 ratio when harvested at Pre-PTB and PTB stages. The highest phenolic content and antioxidant activity was observed at the first stage of ripening and a steady decrease was observed at later stages. TBARS values increased as ripening advanced but did not show any significant difference in malonaldehyde formation during early ripening stages whereas it showed marked increase in walnut kernels at post-PTB stage. Walnut extracts inhibited growth of Gram-positive bacteria ( and ) with respective MICs of 1, 1 and 5 mg/mL and gram negative bacteria ( and ) with MIC of 100 mg/mL. Zone of inhibition obtained against all the bacterial strains from walnut kernel extracts increased with increase in the stage of ripening. It is concluded that Pre-PTB harvest stage with higher antioxidant activities, better fatty acid profile and consumer acceptability could be preferred harvesting stage for obtaining functionally superior walnut kernels.

The physicochemical, oxidative, and sensory properties were determined for low fat meat emulsions containing varying levels of guar gum (0.5, 1.0, and 1.5%) as a fat substitute. Reduction of fat and incorporation of guar gum resulted in higher emulsion stability and cooking yield but lower penetration force. Color evaluation revealed that low fat formulations had significantly lower lightness and higher redness values than high fat control formulation (p < .05). However nonsignificant difference was observed in yellowness values (p > .05). pH value was higher in low‐fat formulation containing 1.5% guar gum (p < .05) however, non‐significant difference was observed in other formulations (p > .05). The MetMb % of the high fat emulsion formulation was higher than low fat formulations (p < .05). The significant increase of TBARS value, protein carbonyl groups and loss of protein sulfhydryl groups in high fat formulation reflect the more oxidative degradation of the lipids and muscle proteins during the preparation of meat emulsion than low fat formulations (p < .05). Microstructure observations using SEM shows that increase in guar gum levels lead to formation of gel network, which holds more water. Sensory evaluation indicates that low fat formulation supplemented with 0.5% gum had quality characteristics that were similar to those of the high fat control. Practical applications Nowadays consumers demand healthier meat products that are low in salt, fat, cholesterol, and calories and contain in addition health‐promoting bioactive components such as fibers and natural antioxidants. Thus, use of fat replacers with health promoting properties needs research studies. The study of emulsions with added fat replacers is important because the parameters studied in this work facilitate prediction of changes in the final product. Furthermore, the fat replacer guar gum used in this study is a source of soluble dietary fiber in food products and a number of clinical studies have shown a reduction in postprandial glycemia and insulinemia on consumption of it. Since traditional meat products of India especially in the state of Jammu and Kashmir, contain higher amounts of animal fat and no work has done on such products to reduce fat content with alternate ingredients having health benefits with minimal effects on the product quality. Thus, this research work was conducted to study the properties of low fat meat emulsions, because quality of the final product depends on emulsion characteristics.

This study evaluates the antioxidant, antimicrobial, and antiproliferative activities of mushroom varieties (, , and) found in the Himalayan regions of Jammu and Kashmir, India. All three mushroom varieties exhibited antioxidant activity. showed the highest diphenyl-2-picrylhydrazyl inhibition activity (87.88±5.6%), showed the highest reducing power (0.49±0.01) and metal chelating ability (48.57± 0.38%), and contained the highest phenolic (5.25±0.14 mg gallic acid equivalent per gram) and flavonoid content (64.39±0.73 μg rutin equivalent per gram). showed maximum antibacterial activity against all the pathogenic strains and the highest zone of inhibition was against (7.45±0.5 mm). exhibited the highest cell proliferation inhibition against Colo-205 and MCF-7 cancer cell lines. The structural analysis by Fourier transform infrared spectroscopy indicated the presence of β-configuration in carbohydrates, phenolic compounds, and protein, which impart nutraceutical properties to mushrooms.

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