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Modification of low-density polyethylene (LDPE) with vanillin to obtain flavored packaging film with improved gas barrier and flavor-releasing properties has been studied. The modification of LDPE with vanillin was monitored by Fourier transform infrared spectroscopy, wherein the appearance of new peaks at 1704.7, 1673.6, and 1597.2 cm À1 indicates the incorporation of vanillin into LDPE matrix. Films of uniform thickness were obtained by the extrusion of modified LDPE. Modified LDPE was found to have significantly higher gas barrier properties and grease resistance. Sensory quality of food products viz, doodhpeda (milk-based solid soft sweet), biscuit, and skimmed milk powder packed in LDPE-vanillin film showed that the doodhpeda sample had clearly perceptible vanilla aroma, whereas biscuit had marginal aroma and skimmed milk powder did not have noticeable aroma. When viewed in the light of imparting desirable vanilla aroma, results of the study indicated that LDPE-vanillin film has better prospects as a packaging material for solid sweets with considerable fat content when stored under ambient conditions. The release of vanilla aroma was further confirmed by gas chromatography-mass spectrometery analysis.

The quality (chemical and sensory) of oil blends prepared by blending equal proportions of coconut oil with sesame oil (blend 1), coconut olein with sesame oil (blend 2) and coconut olein with palmolein (blend 3) was evaluated after deep-fat frying of potato chips. After frying, the free fatty acid content did not change, however, the anisidine value increased. Blend 2 had the highest anisidine value (44.0). A marginal decrease in the iodine value and an increase in the diene values were observed in blends 1 and 2. The b-carotene content in blend 3 and tocols in all the three blends were found to decrease after frying. Sensory odor profiles of oil blends after frying showed a decrease in the characteristic coconut oil aroma. The earthy and seedy aroma associated with sesame oil was found to decrease on frying. The sensory profile of potato chips showed a slight bitter taste in the samples fried in blends 1 and 2. However, the intensity of bitterness decreased and the earthy note increased on storage. Blend 3 had the highest overall quality.

Blends of coconut oil-coconut oil with sesame oil (blend 1); coconut olein with sesame oil (blend 2); coconut olein with palmolein (blend 3) in 1:1 (v/v) ratiowere used in this study for frying Poori, a traditional Indian fast food prepared from wheat flour. Changes in oil quality were determined by chemical and sensory methods. Free fatty acid content did not change whereas peroxide value increased. Anisidine value increased from 5.5, 0.9 and 4.2 to 34.3, 42.8 and 23.6 for blends 1, 2 and 3, respectively. Iodine value showed marginal decrease in blends 1 and 2. Diene value showed no change in all three blends. Sesamol content in blends 1 and 2, total tocopherols in all the three blends, and β-carotene content in blend 3 decreased after frying. The blends showed a significant decrease (P≤0.05) in the characteristic coconut oil odour after frying. Blend 3 showed comparatively better frying stability and also overall sensory quality of poori fried in this blend was the highest.

The market demand for novel foods and beverages is increasing. The blending of flavour notes to create an exotic one, to satisfy the tastes and fantasies of the modern generation, may soon become a major task for researchers. In order to achieve this, it is essential to study the single flavourant thoroughly, and the dominant and subtle notes in them, prior to blending. In the present study, profiling of four essential oils, viz. lemongrass, rosemary, geranium and davana, were carried out by two methods, GC-olfactometry (GC-O) and per se odour profile by trained panelists. The attributes of odour analysis and GC-O were compared using spider-web plots. The study showed that although some odour notes perceived by sniffing the oils directly and those perceived by sniffing the effluent of GC at different retention times (RTs) varied, the dominant notes were similar. The odour profiling per se depicts the overall odour perceived, while the GC-O aromagrams represent the picture of odour notes of fractionated volatiles at the respective retention times. The results of the study gives an in-depth description of odour notes in the essential oil and helps the technologist to blend them to achieve the required flavour notes. Thus, the study finds its application in the development of designer beverages containing essential oils or blends of oils with the desired odour characteristics.

Rivina humilis L. (Phytolaccaceae) or pigeon berry accumulates betalains in its berries. It is reported that the berries are safe to consume, rich in nutrient content and exhibit efficient biological activity. In this report, Rivina berry extract was used as natural colorant in fruit spread and beverage to evaluate its effect on physicochemical properties and acceptability of the product. Results showed that 68 % color retained in Rivina banana spread after 6 months of storage at 5°C, though there was reduction in L, a and chroma values. Rivina banana beverage lost redness completely during processing. Microbial analysis of the products indicated that they were safe for consumption. The spread had good overall sensorial quality and was liked by consumers indicating that addition of Rivina berry extract did not alter product quality.

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Physical properties of six commonly used oils and three blends consisting of three oils in each blend were studied after three successive frying of ‘poories’(fried snack from flattened dough of refined wheat flour). The changes in viscosity, CIE trans‐reflectance color and related parameters, UV‐Visible spectra and UV‐spectra of oil samples in solvent system (chloroform:methanol; 2:1, v/v) were studied. The results showed that viscosity and color of the oils changed to a much higher extent after first frying than subsequent fryings. The hue angle followed a similar trend. Changes in the UV‐spectra in the solvent system indicated an increase in the formation of conjugated compounds after successive fryings. Peroxide values (PV) also increased after frying. Principal Component Analysis (PCA) plots of the data indicated that among oils examined groundnut oil and soy oil in combination with other oils were preferred for frying. Use of small amounts of unrefined oils (filtered) such as mustard oil or sesame oil which have a high content of natural antioxidants was beneficial as formation of conjugated compounds and increase in peroxide value was minimized after successive frying using blended oils.