Paneer is a heat-acid-coagulated dairy product, and it has a very low shelf life due to its higher moisture content of about more than 50% (w.b). Drying is the best option to reduce moisture, but it takes time and affects the nature of the product. Here, osmotic dehydration (OD) is applied as pretreatment prior to drying to preserve the color and textural changes and reduce the drying time. Commercial NaCl was chosen as osmotic agent. The paneer samples were taken as ( 2 cm × 2 cm × 2 cm ) cubes and pretreated with NaCl, viz., 6%, 12%, 22% w / v , and surface treatment. The pretreated paneer was dried at 50, 55, and 60°C in a hot-air dryer with constant air velocity of 0.25 m/s. The equilibrium moisture content level was higher in osmotic treated samples compared to the control sample with range between 12.46 and 16.64% (w.b). The osmotic pretreated sample had shortened drying time compared to the control sample. Effective moisture diffusivity and activation energy were calculated, and the osmotic pretreatment impacted positively on it. The drying parameters were fitted with models and found that the Midilli model was ( R 2 > 0.99 ) best fit. The osmotic pretreated samples at 50°C drying temperature show ( P ≤ 0.01 ) better results in color, texture, and sensory profile of dried paneer, while pretreatment is not effective at 55 and 60°C drying temperatures. Except for the carbohydrate content, osmotic pretreated samples retain more fat and protein after the drying process. As a result, it can be concluded that osmotic pretreatment reduces the drying time and retains color, texture, and nutritional characteristics of dried paneer, especially at 50°C drying temperature.
Exercise has multiple health benefits and is a critical component in managing overweight and obesity. High Intensity Interval Training (HIIT) involves brief high-intensity anaerobic exercise followed by rest or very low intensity exercise. 24 men and women (age 18-60 years) volunteered to participate in a 6 weeks of modified HIIT exercises program where whole body functional training exercises was provided. Their body weight, body mass index, waist to hip ratio and skin fold fat were measured at the beginning and at the end of the 6 weeks duration . Statistical significance was found between the variables at p < 0.05. The results showed that a Modified HIIT exercise Program based on Body weight training results in considerable decrease in level of sub-cutaneous adiposity up to 77.8%. Obesity and overweight have become complex pandemic disorders where in physical inactivity and lack of time to exercise plays a major role leading to various complications. Reduction in adiposity through structured exercises protocols will improve body composition and Cardio-metabolic health . Novel interventions such as modified HIIT serve as the perfect pathway to address the time factor and enhancement of physical activity as well.
Neem oil is a promising alternative for synthetic chemicals in food preservation and an active functional agent in food packaging. Drying studies were conducted on neem seeds using different drying methods, and the oil yield profile and nutritional content such as azadirachtin content, functional groups, and elemental composition were analysed. Tray drying at 60°C showed a faster drying rate with a minimum quality of the oil. The process parameters were statistically optimized by analysing the effect of drying methods and thickness (15 and 30 mm) on azadirachtin content and oil yield. Maximum oil yield and azadirachtin content of 42.1 and 0.053% were obtained in solar drying with 15 mm bed thickness. Fourier-transform infrared spectroscopy analysis showed that there is no change in the functional group when the neem seeds were dried, and the peak absorption wavenumber confirmed the presence of O-H stretching, C-H stretching, C-O stretching, C-H bending, O-H bending, C=O stretching, and N-H stretching. Sun- and solar-dried neem seeds showed maximum retention in elemental composition when compared to the tray-drying method.
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