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The effect of drying at different temperatures viz; 60, 70, 80, and 90°C on gorgon nut flour (GNF) was envisaged by the hot air oven method. The resultant flours were known as GNF‐60, GNF‐70, GNF‐80, and GNF‐90, respectively. The effect of drying on rheology and technofunctional properties was studied. The drying at different temperatures resulted in significant changes in technofunctional and pasting properties of GNF. The water and oil absorption capacities increased with the increase in drying temperature from 0.45 to 0.70 g/g and 0.35 to 0.46 g/g, respectively. The viscosity of the GNF decreased with the increase in drying temperature from 1592 to 990 cP. The increase in the drying temperature resulted in an increase in the swelling power and solubility from 7 to 11 g/g and 29% to 117%, respectively. The rise in temperature increased the gelatinisation peak temperature and reduced the gelatinization enthalpy.. The shear rate dependency on study shear stress and study shear viscosity showed a nonNewtonian behavior for all the samples. The storage modulus, G′ was found greater than the loss modulus, G″ and increased with the rise in temperature from 60 to 90°C indicating the dominance of elastic behavior. The FTIR and XRD spectra revealed structural characteristic peaks with increased intensities at a higher temperature. The drying of the GNF at different temperatures is being reported for the first time and resulted in a significant alteration of the technofunctional and rheological properties. The study will serve a basis for the exploration of the GNF in industrial‐related processing operations. Practical implications According to the report jointly published by the World Health Organization, Food and Agricultural Organization and the State of Food Security and Nutrition in the World, about 650 million of the total world's population went hungry in 2019, with the expected 120 million addition to this figure due to Covid‐19 pandemic by the end of 2020. The economically lower class people are mainly involved in hunger and malnutrition due to either unavailability or higher costs of the nutritionally rich food resources. Exploration of underutilized and nutritionally rich sources becomes the need of the hour in this type of situation. Gorgon nut being a nutritionally rich and underutilized crop of mainly Asian continent, can serve as an affordable food source to fight this hunger and malnutrition problem.

The importance of healthy foods has widely grown with consumers' rising demand and is an excellent area of interest for the food industry to improve global health status and provide sustainable economic prosperity. Fruit juices are immunity-boosting foods loaded with bio-actives, offering functional and physiological benefits. While fruit juice processing is a crucial determiner of juice quality, the employed technologies should meet the global sustainable development goals. This fact has elevated the emergence of innovative minimal-processing techniques. These technologies aim at retaining phytochemicals and nutrients while destroying pathogenic microorganisms and deactivating enzymatic activity, thereby extending the shelf-life of fruit juices.

The demand for nondairy probiotic food is on the rise due to the constraints associated with dairy probiotics. In the present work, probiotic drink was prepared from a mixture of oats, barley buckwheat, and red rice, further the effect of additives on the probiotic count, physiochemical, and sensory attributes along with the shelf-life of the drink was evaluated. Grains were mixed in the ratio of 6:2:1:1 (oats: barley: buckwheat: red rice) and were roasted, cooked, strained, homogenised, and filtered. The drink was inoculated with Lactobacillus plantarum (NCIM 2084/NCIB 8531) a probiotic bacterium. Fructo-oligosaccharide, inulin, guar gum, and xanthan gum were added to improve the physical stability and sensory quality of the drink.Fructo-oligosaccharide improved the taste as well as enhancement in the probiotic count was recorded. Guar gum successfully improved the suspension stability of the drink. Resultant product showed a total dietary fiber, total phenolic content, antioxidant activity, glycaemic index, and prebiotic score as 4.50 g, 55.28 mg GAE/100 ml, 34.61%, 46.005, and 1.75, respectively. It also provided a probiotic count of 9.70 log CFU/ml and shelf stability up to 2 weeks under refrigerated conditions without any comprise in the quality. The resulting beverage may serve as a nutritious and health beneficial alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages. Novelty impact statement:The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), U.S. Department of Health and Human Services estimates that 30-50 million Americans are lactose intolerant. Hence, a functional nondairy probiotic beverage being a potential source of antioxidants, dietary fiber, and low glycaemic (GI < 55) may serve as an alternative to the people prone to milk allergies. | INTRODUC TI ONAn uprising in living standards, dietary habits, and improved understanding of wellness has changed consumer's approval to nutritious, safe, and disease preventive food with broader health benefits. In addition to the preclusion of noncommunicable long-term ailments, consumers are more informed of the function of food in the prolongation of life and well-being. Probiotics are in a sequence of such foods and are selectively viable, microbial, dietary supplements that are sufficiently administered to confer health benefits beyond the basic innate nutrition (Panghal et al., 2018). Dairy products have previously fulfilled the health gain through probiotics; however, factors

The flow behavior and mechanical properties of the water chestnut as influenced by acid and autoclave treatment (AT) are envisaged. The water chestnut flour (WCNF) was exposed to 1 M HCl, acid hydrolysed (AH) in the ratio of 1:1 (wt/vol) and AT at 121°C for 15 min, and cooled for 24 (AT‐24) and 72 (AT‐72) hr at 4°C. The acid hydrolysis and autoclaving resulted in significant changes in physico‐functional, flow behavior, and mechanical properties of the water chestnut. The WCNF showed a non‐Newtonian behavior, and the viscosity decreased with an increase in the shear rate for both acid and autoclave treated WCNF samples. The mechanical spectra, storage modulus (G′), and loss modulus (G″) observed dominance of the elastic component over viscous component in both acidic and autoclaving conditions. The flow behavior and mechanical spectrum data were fitted to the power‐law model and the Ostwald‐de Waele equation. The relationship among the power‐law coefficients (n, K, n′, and n″) was assessed by linear regression of the fitted models. The swelling power of WCNF and AH was lower than AT samples. However, the increase in swelling power with the rise in temperature from 55 to 95°C was more for WCNF and AH samples than AT samples. The autoclaving‐cooling changed the A‐type X‐Ray Diffraction (XRD) pattern to a B‐type XRD pattern representing the loss of molecular order and the disintegration of the internal structure. Practical applications Since different stresses cause different reactions in materials, it is critical to measure liquid flow in a way that mimics the mechanism it might encounter in an industrial or commercial setting. Many processing operations that include slurries or pastes, such as beneficiation (wet mixing and milling, filtration); shape formation (extrusion); and coating or deposition, require knowledge of rheological behavior. Although various nuts and seeds are extensively being studied for their physicochemical and functional behavior in different environments, the data of water chestnut on feasibility in industry‐related process operations is scarce. Therefore, the rheology of the water chestnut in acid and autoclave environment can help to decide the process feasibility and, hence, use in a particular industrial operation.