Starches are used in food industry are extracted from roots, tubers and cereals. Jackfruit (Artocarpus heterophyllus Lam) is one of the most popular tropical fruits growing in Asia. The objective of this work is to study physicochemical properties of jackfruit seeds starch. Physicochemical properties of jackfruit seeds starch such as Ash content, pH, Moisture content, Gelatinization temperature, Water absorption capacity, Bulk density, Particle size, Swelling volume, Swelling power and Solubility were investigated. Starch granules showed round and bell shape and some irregular cuts on their surface similar to cereals starches. The jackfruit seeds starch contains average values of ash content, pH, bulk density, particleandnbsp; size, moisture content, gelatinization temperature, water absorption capacity, swelling volume, swelling power and solubility were 0.58andplusmn;0.05 %, 4.97andplusmn;0.59, 0.504andplusmn;0.05 g/cc, 7.25andplusmn;3.33 andmicro;m, 7.94andplusmn;0.01 %, 74.00andplusmn;3.54 anddeg;C, 1.184andplusmn;0.08 g/g, 1.53andplusmn;0.22 ml, 8.21andplusmn;0.73 g/g and 1.712andplusmn;0.50 % respectively.

In present investigation the physical properties of Cassava root and physico-chemical properties of its starch have been determined. Physical properties of cassava root such as size, shape, True density, Bulk density and porosity was studied. Also physico-chemical properties of cassava starch such as ash content, pH, Moisture content, Gelatinization temperature, Water absorption capacity, Bulk density, Particle size, Swelling volume, Swelling power and Solubility were investigated. The cassava root has average values of length, head diameter (DH), middle diameter (DM), tail diameter (DT), sphericity, true density, bulk density and porosity were 254.58 andplusmn; andplusmn; 36.44 mm, 44.31 andplusmn; 7.11 mm, 38.58 andplusmn; 7.42 mm, 22.04 andplusmn; 2.80 mm, 1.136 andplusmn; 0.027 g/cc, 0.498 andplusmn; 0.028 g/cc and 56.14 andplusmn; 2.701 % respectively. The cassava starch contains average values of ash content, pH, bulk density, particle size, moisture content, gelatinization temperature, water absorption capacity, swelling volume, swelling power and solubility were 0.61 andplusmn; 0.04 %, 5.28 andplusmn; 0.45, 0.54 andplusmn; 0.054 g/cc, 6.12 andplusmn; 1.829 andmicro;m, 11.41 andplusmn; 0.007 %, 73.00 andplusmn; 3.57 anddeg;C, 1.09 andplusmn; 0.05 g/g, 1.42 andplusmn; 0.231 ml, 8.73 andplusmn; 0.794 g/g and 1.744 andplusmn; 0.335 % respectively.

In this paper the study was conducted to analysis the physico-chemical properties of Alphonso mango pulp. Pulp having moisture content (80.275andplusmn;0.866%), Ash (0.607andplusmn;0.034%), Total soluble solids (19.100andplusmn;0.265 anddeg;B), Reducing sugar (4.317 andplusmn; 0.077 %), Total Sugars (10.067 andplusmn; 0.147 %), Acidity (0.329andplusmn;0.077 %), Ascorbic acid (25.701andplusmn; 0.391 %), Colour L, a, b values 60.885andplusmn;0.395, 13.023andplusmn;0.664, 48.678andplusmn;0.509 respectively.

India is the second largest producer of fruits and vegetables in the world, after China. Vegetables and fruit play a vital role in human nutrition, as vitamin sources ( A, B6, C, E, thiamine, and niacin), minerals, dietary fiber and other phytonutrients. Keeping the above facts in mind the present investigation was conducted to investigate the effect of effect of drying on chemical quality of bitter gourd. Mature bitter gourds of uniform medium size and dark green colour were procured and washed in water to remove dust dirt from its surface. It sliced into 1, 2 and 3 cm thick rings with stainless steel knife. After preparation slices were blanched in boiling water at 90 anddeg;C for 2 minutes. Sulphitation by dipping the blanched bitter gourd slices in 0.2% KMS solution for 10 min at room temperature. Pretreated bitter gourd slices were spread on a stainless steel tray and dried in tray oven dryer at different temperatures 50, 60, 70, 80 anddeg;C till bitter gourd crisp. It was founded that high thickness and lower temperature takes more time to dry of bitter gourd. Rehydration ration of sample was

Paneer is a type of Indian soft cheese that is highly nutritious and healthful and is used as a base ingredient in a wide range of culinary dishes. As a result of the constant Paneer is becoming increasingly popular among health-conscious people. It is vital to produce value-added variants of products for consumers Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is a rich source of animal protein and fat. Paneer used commercially are without flavourandrsquo;s and is bland in taste. Herb periwinkle powder is rich in micronutrients and functional components for so many diseases. Therefore, in the present study, an attempt was made to develop Paneer, by addition of herb. Paneer samples were prepared with (4.5 %) fat and (8.5%) Solid not fat of milk using citric acid as a coagulant, and periwinkle powder @ 1%, 2%, 3%, incorporation for preparation herbal paneer. Results demonstrated that the herbal Paneer had a better organoleptic profile than control samples, with no or minor effects on the Paneerandrsquo;s proximate and physicochemical parameters. The total phenolic content of the herbal Paneer sample was found to be significantly higher, indicating Herbs could be used to create a new functional dairy product with improved antioxidant qualities and as a result, a longer shelflife.

The nutritious foods, which are also lightweight, and appropriate, are in tremendous supply forpeople. There are frequently few alternatives that are minimally processed, nutrient-dense, and delicious. The present investigation was to formulate a granola bar with a combination of different food ingredients in three different variants. Granola bar was formulated with cereals (quinoa, rolled oats), millets (sorghum flakes, bajra flakes), pulses (lentil), legumes (soy flour), nuts (dates, figs), seeds (pumpkin seeds, flax seeds), and sweeteners (jaggery, honey) in different proportions (Variant I- 5% rolled oats, 15% pumpkin seeds; Variant II- 10% rolled oats, 10% pumpkin seeds; Variant III- 15% rolled oats, 5% pumpkin seeds).The proximate composition, mineral analysis, antioxidant activity, phytochemical screening, and sensory evaluation of all three variants of a granola bar with the Control sample were analyzed. The data were analyzed by mean and standard deviation. The results revealed that proximate composition (100 g) like moisture (3.1%) and ash (0.2%) were found best in the Control sample; protein (25.2 g) was found best in Variant II; fat (3.0 g) was found best in variant III; and

crude fiber (2.1 g) was found best in Variant I. The phytochemical analysis was present in all variants with the Control sample. In sensory evaluation, Variant III was more acceptable in overall acceptability as compared to the other variants. The study concluded that the recently created granola bar was satisfying to consume and had a good nutritional balance. It is less expensive, simpler to create, and far more economical.

Millet is a staple food grain that has been consumed for thousands of years in various cultures. It is a good source of nutrients, including carbohydrates, protein, fiber, vitamins, and minerals. Millet is also characterized by its small size, round shape, and hard outer layer, which makes it an ideal grain for processing into various food products. It is processed into flour, grits, and other forms for preparation of porridge, bread, crackers and also can be used fermented foods such as beer and sourdough. It is also gaining popularity as a gluten-free alternative for people with celiac disease or gluten intolerance and suitable for people with digestive issues. Overall, millet is a nutritious and versatile grain with a long history of use in various food applications. Its growing popularity as a gluten-free alternative, combined with its health benefits and adaptability to a wide range of recipes, make it an attractive option for many consumers. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet.