Non dairy milk alternative represents the milk substitute for people suffering from milk intolerance and allergy. The present study was carried thus out to standardize the process for development of plant based milk alternative using soymilk and almond milk. Formulations for manufacture of soymilk and almond milk were optimized on the basis of their sensory as well as nutritional properties. Optimized milks were thereafter blended for the preparation of different non dairy milk alternatives in different ratios as T01 (soymilk), T02 (almond milk), T1 (60% soymilk + 40% almond milk), T2 (50% soymilk + 50% almond milk), T3 (40% soymilk + 60% almond milk) while cow milk (T0) served as control. The soymilk, almond milk and the blends of both were analysed for their proximate as well as sensory properties. Among the plant based milks, soymilk displayed higher moisture, pH and protein content while the values of total solids, titratable acidity, ash, fat, iron and calcium were higher for almond milk. Sensory score revealed that soy-almond milk blend prepared with 60% almond milk and 40% soymilk was recorded highest of all the milks analyzed. The selected milk blend (T3) though had lower sensory score than control but rated quite good in terms of acceptability. With regards to nutrient profile of milk blend in comparison to control, the results indicated that concentration of all the nutrients were higher in milk blend (T3) except for Ca & protein which were recorded higher in control. Therefore, based on nutrient and sensory profile, it can be implied that soy almond milk blend suits well as a candidate for use as non dairy milk alternative

Recently, much attention has been focused on potential health benefits of low calorie foods. This research was conducted for the development of low calorie apple jam by using stevia as a sweetener. The jam samples were stored in pre-sterilized glass jars and were analyzed physico-chemically (moisture, ash, pH, acidity, TSS, total sugars and reducing sugars and ascorbic acid) and organoleptically (colour, taste, appearance, flavour, texture and overall acceptability) during 28 days of storage. Apple jam prepared with sucrose served as control (T1). During storage, a decrease was observed in moisture content (76.99 to 75.33%), ash content (2.01 to 1.36%), pH (3.52 to 3.28) and ascorbic acid content (6.96 to 6.85%) while an increase was recorded in TSS (22.00 to 25.00 °B), titratable acidity (0.49 to 0.66%), total sugars (15.06 to 18.28%) and reducing sugars (5.63 to 8.40%). Statistical analysis of jam samples revealed that storage intervals had a significant (p<0.05) influence on physico-chemical and sensory characteristics of low calorie apple jam (T2) prepared with stevia

The current investigation was undertaken to optimize the process for development of biscuits using composite flours prepared by addition of chickpea flour and date powder to refined wheat flour. Composite flours utilized in biscuit manufacture were obtained by mixing refined wheat flour, chickpea flour and date powder in different ratios as 100:0:0 (T¬0), 80:10:10 (T¬1), 60:20:20 (T¬2), 40:30:30 (T¬3) and 20:40:40 (T¬4) respectively. The flours were analyzed for their physico-chemical as well as functional properties. Of all the flours studied, chickpea flour had the highest value for ash, fat and protein content as 3.30%, 5.40 % and 21.88% respectively. Date powder contained highest crude fiber content (9.05%) but lowest protein content (1.96%). Refined wheat flour had highest values for most functional properties like water absorption capacity (158%), oil absorption capacity (139.60%) and bulk density (0.95 g/ml). Foaming capacity and LGC were observed to be highest for chickpea and date powder respectively. There was no significant difference (p>0.05) was observed in diameter and thickness of different biscuit samples however, spread ratio and spread factor differed significantly (p

Isothiocyanates are the highly reactive organo-sulphur phytochemicals and are product of hydrolysis of glucosinolates which are present mainly in the cruciferous vegetables. These compounds due to their unique chemical reactivity possess anti-cancer, anti-inflammatory, and neuroprotective properties. Epidemiological and experimental evidences suggest that isothiocyanates reduce oxidative stress and act as indirect antioxidants as well as antimicrobials, therefore, have received attention from the researchers for their possible application in pharmacological and food industry. However, due to high volatility and heat sensitivity of these bioactive compounds, their extraction is very challenging and requires the application of various innovative technologies. In addition to that, their fate during the processing conditions also needs to be considered as these processes tend to affect their bioavailability. Isothiocyanates exhibit wide range of antimicrobial activity due to their ability of reducing oxygen consumption and depolarizing the mitochondrial membrane in bacterial cells. They are generally regarded as safe (GRAS) compounds and hence are allowed to be added to the food as preservatives. Due to their antimicrobial properties, isothiocyanates incorporated food packaging films have become popular in the last decade. They are known to act as substrates to activate lactoperoxidases (LPO) for extension of shelf life of dairy products due to its bactericidal and bacteriostatic properties. This review addresses the detailed evidences supporting the biological activities, bioavailability and stability, methods of extraction, and explanation for their taste perception, as well as utilization of these isothiocyanates in food packaging as natural antimicrobials or natural preservatives to improve shelf life of foodstuffs.

The synthesis and characterization of a series of octa‐coordinated Sm(III) complexes with 4,4,4‐trifluoro‐1‐(2‐naphthyl)‐1,3‐butanedione (TFNB) and 2,2′‐bipyridine (Bpy) derivatives as ancillary ligand are described here. The complexes were analyzed by elemental, spectroscopic such as infrared spectroscopy, 1H NMR, and thermogravimetric analyses. The fluorinated TFNB ligand absorbs in the range from 200 to 400 nm. The complexes show the sharp and structured Sm‐based emissions in visible region upon irradiation in UV range. Excitation spectra of complexes show similarity to the absorption spectra of ligands suggesting that excitation energy is transferred from ligands to Sm(III) centre by the antenna effect. Photoluminescence emission spectra and colour parameters affirmed that the complexes show luminescence in orange–red region. These luminous Sm(III) complexes might be applied as emissive layer in organic electroluminescent devices.

In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required to maintain it.

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Beneficial nutrients inherent to almonds include α-tocopherol, oleic acids, dietary fiber, protein, riboflavin, vitamin E, and essential minerals such as calcium, phosphorus, and magnesium (Yada & Lapsely, 2013). There are disease-preventing properties correlated with the intake of almonds that are well demonstrated in various studies, most notably the anticarcinogenic, anti-inflammatory, hypocholesterolemic, and antioxidant potential (Nadeem et al., 2015;Sang et al., 2002). Almonds are consumed in different ways, such as raw, salted, roasted nuts, as well as in processed forms such as pastes, spreads, and butter. Processing almonds into spreads and pastes improve their palatability, diversify the range of almond-based products for consumers, and decrease microbial toxins (Shakerardekani et al., 2013). Generally, the unsaturated fatty acids in almond kernels vary from 48% to 70%, which increases the susceptibility of