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Kinetics of color changes of aonla (Emblica officinalis) shreds were investigated using objective colorimetric measurements during drying with different blanching treatments. Kinetic parameters chroma, hue, total color difference, and browning index for the color change were determined using Hunter L, a, b values. The drying process changed all three color parameters (L, a, b), causing a color shift towards the darker region. Parameters L and b decreased and a-value increased during drying. The reaction associated with color change followed zero-order reaction kinetics. The minimum change was observed in the KMS (potassium metabisulphite) blanched shreds.

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Background and objectives It has been hypothesized that extrusion can improve the viscoelasticity of dough. The present study aimed to verify the potential of extruded finger millet (EF) flour in improving the rheological, technological, nutritional, and sensory characteristics of pearl millet‐based composite dough and flatbread. Findings Incremental addition of EF in pearl millet (PM) composite dough caused a significant (p < .05) decrease in pasting properties of composite dough, whereas there was a significant increase in dough extensibility. The dough prepared by substituting 20% EF exhibited a higher value of the elastic share of compliance. EF significantly (p < .05) improved the puffing, textural, and nutritional quality of PM composite flatbread. Conclusion Addition of EF in PM improved the rheological and nutritional profile of flatbread. Significance and novelty Substitution of EF flour can significantly improve the technological properties, nutrition of PM‐based flatbread.

Sweet potato productivity in India is either stagnated or lowering down over the past many years.The main reasons for low yield are conventional blanket recommendation of fertilizers, lower nutrient use efficiency and imbalance in the use of fertilizers. Recommendation of major nutrients, nitrogen, phosphorus and potassium (NPK) based on quantitative approaches will augment sweet potato production per unit area by increasing the nutrient use efficiency. The present study calibrated the Quantitative Evaluation of Fertility of Tropical Soils (QUEFTS) model for the estimation of NPK requirements and fertilizers recommendations for different target yields of sweet potato. The QUEFTS basically work on the principle of NPK nutrient interactions and climate adjusted yield potential of a region. Published data sets from several field experiments related to NPK carried out till date were collected to reflect the environment variability. The results of the present study showed that to produce one ton tuber, 16:6:18 kg N, P and K respectively would be needed with the internal efficiencies of 61:167:57 kg tubers kg -1 NPK removed. The maximum accumulation and dilution (kg tuber kg -1 nutrient removed) of N Downloaded by [Wilfrid Laurier University] at 04:31 23 June 2016 A c c e p t e d M a n u s c r i p t 2 (40, 80), P (96, 272) and K (30, 85) were also derived as standard parameters in QUEFTS for optimum fertilizer recommendation in tropical and sub-tropical regions of India. The observed yields of sweet potato with different amount of nutrients were in agreement with the values predicted by the model. Therefore, it is utmost important to have the results of the study validated in major growing environments of India for fertilizer recommendation in sweet potato.