This study investigated the development of a novel functional beverage produced from dried Viola tricolor fermented with Lactiplantibacillus plantarum 34BB10 and Levilactobacillus brevis ELB25. The effects of fermentation and in vitro gastrointestinal digestion on volatile composition, phenolic profile, antioxidant capacity, and microbial viability were evaluated. LAB counts remained above 8.00 log cfu/g after fermentation, while 34BB10 showed superior gastrointestinal survival (5.33 log cfu/g) compared to ELB25 (4.49 log cfu/g). GC–MS analysis demonstrated that fermentation modified the volatile profile through the formation of esters, organic acids, aldehydes, and terpene-derived compounds associated with improved aroma complexity. Fermented syrups exhibited enhanced functional properties and improved gastrointestinal stability of several bioactive compounds. Among the fermented samples, 34BB10 effectively preserved phenolic content, exhibiting high bioaccessibility (93.31
Yam bean (Pachyrhizus erosus L.) is an underutilised edible root packed with starch, vitamin C, and other bioactive compounds. The present study aimed to develop a probiotic lacto-pickle from yam bean root (YBR) through submerged fermentation using Lactiplantibacillus plantarum (MTCC 1407) and to evaluate its biochemical and functional attributes. The YBR was used for lactic acid (LA) fermentation at optimised salt concentrations (2–8
This study investigates the influence of different formulations containing sugar, maltodextrin, and stevia on the physiochemical properties and microstructure of biscuits. Results revealed that variations in the levels of these ingredients significantly impacted various characteristics of the biscuits. The diameter, thickness, and spread ratio increased with higher levels of stevia and maltodextrin, indicating a direct correlation between these ingredients and biscuit size. Additionally, water activity decreased as maltodextrin and stevia levels increased, suggesting improved storage stability. The hardness of the biscuits exhibited notable changes, with maltodextrin contributing to increased hardness due to gelation, while stevia resulted in a softer texture. Analysis of color values demonstrated that maltodextrin led to decreased lightness (L*) and increased browning index (BI), whereas stevia had minimal effect on color. Furthermore, maltodextrin was found to increase the levels of acrylamide (AA) and hydroxymethylfurfural (HMF), while stevia showed inhibitory effects on their formation. Microstructural analysis revealed distinct variations in the biscuits prepared with different formulations. In conclusion, while stevia may serve as a viable substitute for sucrose, caution is advised in the use of maltodextrin due to its potential to increase browning and formation of undesirable compounds.
The growing demand for plant-based, sustainable, and caffeine-free drinks has fueled interest in under-exploited agro-resources. Jackfruit, considered as underutilized agro-by-product, has emerged as an untapped source of starch, protein, and phenolics. This literature report critically assesses the potential of Jaffe, a caffeine-free coffee substitute premix formulation composed of roasted jackfruit seed powder (Artocarpus heterophyllus), roasted chicory root powder (Cichorium intybus), jaggery powder, and coconut milk powder. This review sums up the literature on the physicochemical nature and functional use of the constituent materials, emphasizing the causative roasting processes of flavor generation via Maillard reactions, caramelization, and heat-induced decomposition for coffee flavor and color. Nutritional and health-related aspects have also been explored for the use of Jaffe in promoting the prebiotic function of inulin from chicory root extract, satiety achieved through jackfruit seed starch and proteins, the mineral supplements from jaggery, as well as the contribution of the coconut milk powder to the formation of a vegetarian lipid matrix that masks undesirable bitter compound masking. In general, the review finds that jackfruit seed and chicory roasting mix combinations offer a favorable and eco-friendly alternative for a caffeine-free coffee drink for its acceptability as caffeine-free beverage.
Cherry (Prunus avium L.) is an economically important temperate fruit with high nutritional value but extremely short shelf life, making efficient post-harvest handling critical. Manual de-stalking, the predominant practice in India, is labour-intensive, slow and inconsistent, often causing fruit bruising and limiting processing capacity. To address these challenges, a power-operated cherry de-stalker was designed and developed. The performance of machine was evaluated at different combinations of spreader and rolling rod speeds and compared with manual de-stalking. Key performance parameters including de-stalking coefficient, co-efficient of de-stalking, throughput capacity, effective throughput capacity, efficiency, damage percentage and labour requirement, were assessed. Results revealed significant differences among speed combinations, with the lowest slider speed and highest rolling pipe speed (S1T2) achieving the highest throughput capacity (105.00 kg/h), effective throughput capacity (101.59 kg/h), efficiency (95.64
