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Buchanania lanzan (Chironji), a member of family Anacardiaceaecontains a hard nut that on decortication yields kernel containing about 52 per cent oil and used as a substitute for olive and almond oil while the whole kernel is used in sweet-meals. Although, the chironji nuts and kernels have been used extensively but the printed literature on their physical and engineering properties is scarce. In the present study, attempt has been made to generate primary data on physical and engineering properties which could be used for developing processing machinery(s). The initial moisture content of chironji nuts and kernels was found to vary from 6.60 per cent to 11.07 per cent and from 2.77 per cent to 2.99 per cent (db), respectively. The mean length, width and thickness of chironji nuts were found to be 10.19, 9.12 and 7.32 mm, respectively while corresponding parameters for chironji kernels were 6.80, 5.01 and 4.66 mm. The sphericity and roundness of chironji nuts were found to be 81.85 per cent and 79.45 per cent, respectively while for kernel were 77.08 per cent and 76.41 per cent. The average chironji nut mass was 0.33 gand kernel 0.07 g.

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Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.

Barnyard millet (BM) based hot air puffed product has less crispness. Oven toasting improves the crispness of the puffed, roasted or flaked food products. A ready-to-eat (RTE) puffed and toasted snack food product from BM was developed. Toasting experiments were designed using central composite rotatable design (CCRD) at varying temperature (84-126 o C) and time (10-30 min). There was significant reduction in moisture content, colour and hardness of toasted product with increase in toasting temperature and time whereas there was higher increase in crispness at lower levels but less increase at higher levels of toasting parameters. The influence of temperature was dominant over toasting time for all responses. Reduction in moisture content and improvement in microstructure of the product during toasting resulted in the significant increase in crispness. The process parameters were optimized using response surface methodology (RSM). The quality attributes like moisture content, colour, crispness and hardness of the optimally toasted snack food were 0.046 kg kg-1 dm, 69.79, 18.45 and 362.64 g, respectively at the optimum temperature and time combination of 116.26 o C and 20.23 min, respectively. The total energy content of the BM snack food was 380.74 kcal per 100 g product.

PurposeThe purpose of this paper is to develop FT‐NIR technique for determination of moisture content in bael pulp.Design/methodology/approachCalibration and validation sets were designed for the conception and evaluation of the method adequacy in the range of moisture content 70 to 95 per cent (wb). The prediction models based on partial least squares (PLS) regression, were developed in the near‐infrared region (4,000‐2,500cm‐1). Conventional criteria such as the R2, the root mean square errors of cross validation (RMSECV), root mean square errors of estimation (RMSEE) as well as the number of PLS factors were considered for the selection of three pre‐processing (vector normalization, minimum‐maximum normalization and multiplicative scatter correction) methods.FindingsThe best calibration model was developed with min‐max normalization (MMN) spectral pre‐processing (R2=99.3). The MMN pre‐processing method was found most suitable and the maximum coefficient of determination (R2) value of 0.993 was obtained for the calibration model developed. The developed results indicated that FTNIR spectroscopy could be used for rapid detection of moisture content in bael pulp samples without any sample destruction.Originality/valueThe research in this paper is useful for the quick detection of moisture content of bael fruit pulp during processing.

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