Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.

Coconut stand out as the foremost amongst the palms that human kind has discovered for is multifarious uses to sustain and support life. In recent years emphasis is focused on product diversification, by products utilization and development of value added coconut products to improve the coconut economy. Coconut jam is a traditional high sugar coconut food product, commonly consumed as desert, bread spread and rice cake topping. An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp and guava pulp in different proportions to increase the acceptability of the jam. The prepared coconut jam packed in plastic container and glass bottles and had the shelf life of 180 days at room and refrigerated temperatures. The changes in chemical, microbial and organoleptic characteristics of the coconut jam were studied.

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Aim: This research aimed to optimize suitable hydrolytic enzymes for maximizing cottonseed milk extracts for high cottonseed milk yield, protein content and low gossypol level. Methodology: Known amount of cottonseed was soaked for 90 min at 32°C and blended (cottonseed:water@1:6). Different aliquots of the blended cottonseed slurry were treated with 1% of enzymes viz., protease, cellulase and α-amylase enzyme at pH 7.0 followed by incubation at 40 and 52°C for 2.30 hr for the extraction of cottonseed milk. The enzyme activity of extracted milk was subsequently inactivated by pasteurization (90°C, 5 min). Further analysis of physico-chemical characteristics was also carried. The control sample included milk extraction from non-enzyme treated cottonseed milk extract (30±2°C). Results: Among different treatments, cottonseed milk extraction using protease enzyme at 40°C incubation showed the highest milk yield (86.71%) with the lowest sedimentation (3.72%). Further incubation 40°C and 52°C showed the highest protein content of 2.10 and 2.27 g 100 ml-1 and gossypol reduction of 40.36 and 35.22%, respectively, in the cottonseed milk extract. Meanwhile, cellulase and α-amylase enzymes treated samples at both incubation temperatures showed poor physico-chemical characteristics as compared to control. Interpretation: Protease enzyme seems to be the most suitable for optimum or higher extraction of cottonseed milk.

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