The following measures are considered for the reduction and discharge of wastes from potato processing plants and starch mills; (a) Reduction of waste volume by in-plant measures such as recirculation, water re-use, changeover to other processes etc. (b) Reduction of pollutional load. 1. Manufacturing of by-products. 2. Purification processes. (c) Agricultural use. (d) Direct discharge into a r...

The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). ...

Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 2- and 3-methylbutanoic acid (sweaty, rancid), dimethyl tr...

This study focuses on the impact of different wall materials on the physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas. Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water activity, dissolution time, hygroscopicity, color and morphology. PSPAs were produced using diffe...

Cookies are a type of biscuit made from soft dough that has high at content and is relatively crunch. can be functional food if ingredients have physiological activities added in the manufacturing process positive effect on health. Some local foods good for health purple sweet potato, red ginger moringa leaves. Sweet potato flour higher levels ash fiber, carbohydrates calories almost same as wh...

Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications. Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste had higher antioxidant properties than those from other techniques. The ORAC values of...