Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.

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This work aims to study the qualitative properties of spray‐dried blood fruit powder (BFP) and to determine sorption isotherm through model fitting. The results showed that maximum yield was obtained with 30% maltodextrin (MD) at 150°C, having 1.57% moisture content and water activity (Aw) value of 0.3, respectively. Other characteristic properties of powder viz., hygroscopicity, bulk density, and solubility were also determined. Field‐emission scanning electron microscope (FESEM) was used for morphological and mineral compositional studies. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), and particle size distribution (PSD) of BFP were also evaluated. Moisture sorption isotherm (MSI) study of BFP resulted in good fitting with Peleg and GAB model. Therefore, it was concluded that superior quality BFP could be produced by a spray‐drying technique with 30% (w/w) MD and drying at 150°C temperature. Practical applications Blood fruit (Haematocarpus validus) has important bioactive compounds, antioxidant properties, and some essential minerals, which play a significant role in human nutrition and traditional medicine for treating arthritis, jaundice, hypertension, cancer, etc. The processing of blood fruit juice/pulp by spray‐drying technique to produce powder is classified among the best processes resulting in better, superior‐quality powders that are ease for packaging, transportation, and with increased shelf life. MSI study helps in providing information regarding food processing operations related to drying, packaging, and storage.

Vacuum drying of liquid honey was carried out using three additives, i.e., maltodextrin (drying agent), glycerol monostreate (flowability agent) and tricalcium phosphate (anti-caking agent). The drying experiments were conducted through a central composite rotatable (CCR) type experimental design with three levels and five variables to study the effect of the additives on the vacuum dried honey powder properties. The maximum and minimum level of malto dextrin, glycerol monostreate and tricalcium phosphate used in the experiments were 0.6-0.35 kg.kg dry honey solid-1, 0.02-0.01 kg.kg dry honey solid-1 and 0.02-0.01 kg.kg dry honey solid-1, respectively. The amount of maltodextrin, glycerol monostereate, and tricalcium phosphate required to reduce powder stickiness and caking and increase powder flowability were optimized based on the commercially available honey powder properties. At the optimum ranges of maltodextrin (0.429-0.55 kg.kg dry honey solid-1), glycerol monostereate (0.0121-0.0157 kg.kg dry honey solid-1), and tricalcium phosphate (0.0147-0.0156 kg.kg dry honey solid-1), the range of powder properties were: hygroscopicity= 8.33-10.27%; degree of caking=10.24-11.50%; flowability=22-24.56s; overall colour difference=5.8-7.9 and sticky point temperature = 45.5-50.65°C.

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Subbulakshmi, 2005). Ripened sohiong fruits are drupe of dark purple color with a smooth surface. The unique color of sohiong fruits is due to the accumulation of anthocyanin, which are essential determinants for the color of many roots, leaves, stems, vegetables, fruits, and seeds (Lin-Wang et al., 2010). Sohiong is a spherical shaped fruit, and the ripened fruits are consumed in raw form. The pulp and juice have a purple color and are commonly used to prepare wine, jam, squash, ready-to-serve (RTS) beverages. The fruit is a rich source of vitamin C, β-carotene, and iron (Agrahar-Murugkar & Subbulakshmi, 2005). It has the potential in the food and pharmaceutical industries (Rymbai et al., 2016). This