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Corn flour, hydrodynamic cavitated sorghum flour and apple pomace blend was extruded to investigate the effect of extrusion processing on total phenolic content (TPC), antioxidant activity (AA) along with some selected textural and functional properties. Box-Behnken design was applied for three levels of apple pomace ratio APR (10, 20 and 30%), feed moisture FM (25, 30 and 35% wb), extrusion die temperature T (80, 110 and 1408C) and screw speed SS (100, 150 and 200 rpm) as extrusion parameters. Extrusion cooking at higher APR and low T and SS increased the TPC and AA. Expansion ratio, brittleness, crispness and water solubility index of extrudates were increased while hardness and water absorption index decreased compared to that of control extrudates. Starch digestibility and dietary fiber were also observed to be increased after extrusion. At optimum conditions of 30% APR, 25% wb FM, 1328C T and 108 rpm SS, TPC and AA of extruded products were 120.1 mg GAE/100 g DW and 308.7 mmol TE/100 g DW, respectively, whereas those found in control blend were 123.2 mg GAE/100 g DW and 258.9 mmol TE/100 g DW, respectively. Major phenolic acids in extruded products were derived by caffeic acid followed by salicylic acid and ferulic acid. PRACTICAL APPLICATIONSExtruded products with improved phenolic content, antioxidant activity, textural and functional properties with higher inclusion of apple pomace were obtained. This process for incorporation of sorghum (underutilized cereal) and apple pomace (industrial waste) into human diet to produce nutritious, healthy and gluten free snacks for celiac disease patients has greater potential.

The aim of the current research was to determine a less hazardous, cheaper and less toxic alternative solvent for hexane for extraction of oil from different oilseeds showing equivalent oil yield and oil quality. A full factorial design with three levels of extraction temperature (80, 100 and 120 °C) and three levels of extraction time (40, 65 and 90 min) with constant solvent to seed ratio value of 4:1 was used to extract the oil. Maximum oil was recovered from canola followed by flax, mustard and camelina. The oil content of canola was found in range of 21.08–36.44, and 25.12–40.38 % for hexane and ethyl acetate, respectively. The heating values of oil extracted from all oilseeds using hexane and ethyl acetate were found in the range of 38.04–39.98 and 37.98–39.37 MJ/kg, respectively. Least viscosity was found for flax seed using hexane followed by camelina, canola and mustard as compared to ethyl acetate. Viscosity of flax oil ranged from 27.23–37.19, and 31.16–55.52 cP for hexane and ethyl acetate solvents, respectively. Considering human safety, less environmental impact, comparable oil yield and quality parameters, ethyl acetate can be a promising alternative to hexane.

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Edible coating refers to the application of a layer of any edible material on the surface of a minimally processed fruit in order to provide it with a modified atmosphere, retarding gas transfer, reducing moisture and aroma loss, delaying color changes, and improving general appearance of the product through storage (Olivas & Barbosa-Cánovas, 2005). In the past few years, research has been focused on the development of new sustainable coatings, based on biodegradable polymers. The type of coating to be used is based on the biological property of the product to be coated. In postharvest processing, many researchers has used different types of edible coating material such as Natural Seal TM 1020, cellulose-based edible coating on cut apple and other fruits and vegetables crop

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Storage behaviour of jaggery samples, stored in different containers (open pan, polythene bag and jaggery drying cum storage bin) was studied for a period of 6 months. The change in quality characteristics such as moisture content, colour, sucrose and reducing sugar were determined at an interval of 1 month. The study was conducted on commercial jaggery to observe the effect of storage period on quality characteristics of jaggery. The experimental data revealed that the jaggery moisture content was increased from an initial value of 12.07 to 22.36% (db) in open storage, while it was decreased to 9.23% (db) in case of bin and was increased up to 15.84% (db) in case of polythene bags. Similarly the percentage change in sucrose, reducing sugar and colour was lesser in bin and polythene bags than in open storage. The colour of jaggery became darker during storage. The optical density of jaggery was increased from 0.18 to 0.27. The acidity of the jaggery was increased slightly during storage which was within the safe limits. Good keeping quality of jaggery could be maintained in storage bin. Jaggery, stored in bin, showed less reduction in quality parameters.

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O F -O U , O F -MW U , MW F -O U , MW F -MW U were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW F -MW U ) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW F -MW U drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O F -O U drying.