The biceps femoris muscles of 12-month-old Osmanabadi goat in prerigor state were chilled for 24 h at 4 Ϯ 1C and then cut into 3 ¥ 3 cm chunks; these were randomly divided into five groups and marinated in ginger rhizome extract (GRE) at 1, 3, 5, and 7% along with 600 ppm of ascorbic acid, 2% sodium chloride and 0.5% sodium tripolyphosphate. The samples were packed in low-density polyethylene bags and stored at a refrigerated condition of 4 Ϯ 1C for 1, 3, 5 and 7 days. The physicochemical characteristics of the marinated raw chevon, and the cooking, textural and sensory quality characteristics of patties were studied. The marination of chevon and storage at 4 Ϯ 1C resulted in increase in moisture and thus water-holding capacity. The myofibrillar and sarcoplasmic proteins were degraded at all levels of marination to a significant (P < 0.05) extent. The collagen solubility was significantly (P < 0.05) increased, as was tenderness. The cooking characteristics were found significantly (P < 0.05) improved. The GRE-treated chevon patties received a higher score for color, tenderness, flavor, juiciness, springiness and overall acceptability. The study revealed that GRE can be used as a potential source of additive in ground, comminuted chevon products because of its antioxidant, proteolytic and antimicrobial properties, and may be used as an effective alternative to many other plant enzymes. PRACTICAL APPLICATIONSThis study investigates which level of marination with ginger rhizome extract (GRE) along with 600 ppm of ascorbic acid, 2% sodium chloride and 1 Corresponding 349 0.5% sodium tripolyphosphate is best to improve physicochemical characteristics, cooking, textural and sensory qualities of patties made from the biceps femoris muscles of 12-month-old Osmanabadi goat chevon packed and stored at 4 Ϯ 1C at different levels. This study also includes useful information for solubility of proteins and water-holding capacity and instructional presentation to benefit the people who eat the chevon regularly as a staple diet. This research is important for food industry, food service and research dieticians who can use GRE as a potential source of additives for its antioxidant, proteolytic and antimicrobial properties.

Foxtail millet grains were soaked in distilled water (1:5, w/v) for 12 h at room temperature, dehulled; dehulled and soaked; and dehulled, soaked and cooked in distilled water (1:3, w/v), and the effects of removal of polyphenols and phytate on the in vitro protein digestibility (IVPD) and availability of iron and zinc were measured. The results showed that polyphenols and phytate were decreased significantly up to 50.92 and 49.89%, respectively. The IVPD, however, increased up to 38.71%. The iron and zinc contents decreased up to 18.79 and 18.61%, respectively, but the ionizable iron and zinc were increased up to 55.45 and 80.18%, respectively. This indicated the suitability of simple processing techniques for improvement of availability of nutrients from foxtail millet.

Cookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents. The cookies with 20% substitution each of DSF and SLP scored maximum for all the sensory quality attributes. On storage of such cookies in LDPE, HDPE and PP for 90 days at ambient temperature, the sensory quality attributes were decreased, but the cookies were acceptable. The HDPE was better packaging material than LDPE and PP with regard to sensory quality of cookies during storage.

Process for preparation of ripe banana slices using osmotic dehydration was standardized. Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices were divided into 5 lots and pretreated with sulphur fumigation @ 2 g/kg of slices for 2 h then each lot was soaked in 60 (0)Brix sugar syrup containing 0.1% KMS + 0.1 % citrate, 0.1% KMS + 0.1% citrate + 0.2%, 0.4% and 0.8% ascorbic acid and control respectively. After 16 h soaking, quick washing, blotting and then cabinet drying at 55 °C for 10 h up to 18% moisture content was done. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for 6 months. The chemical, microbial and organoleptic changes were monitored for 6 months. The osmo-dried banana slices prepared with sulphur fumigation @ 2 g /kg slices for 2 h followed by soaking in 60(0)Brix sugar syrup containing 0.1% KMS + 0.1% citrate + 0.2% ascorbic acid were found better with respect to colour and appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in TSS, total sugars and reducing sugars content of osmodried banana slices. The products were found microbiologically safe and sensorily acceptable up to 6 months storage at ambient condition.

The ripe fi g (Ficus carica L) fruits of cultivar cv., 'Deanna' were steam treated at 90°C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50°Brix for 24 h for getting desired total soluble solids content. The treated fruits were further dried to 20% moisture in a cabinet dryer at 50-55°C. Good quality and acceptable dried fi gs could be prepared by using invert sugar syrup treatment. Dried fi gs prepared using invert sugar and packed in aluminum foil pouch and stored at ambient (27 ± 2°C) as well as refrigerated (10 ± 2°C) temperature remained in excellent condition up to 6 months.