The present review aimed to investigate and analyze the use of Tomato powder as a fortification ingredient in different types of bakery foods. Tomatoes are known to be a rich source of vitamins, minerals and carotenoids, especially vitamin C, phosphorus, potassium, and lycopene ,citric acid and malic acid it may become an ideal addition to different types of processed foods.drying as a preservation process is considered one of the best methods, because it ensures ease of use, transportation and storage. Tomato powder has a wide range of applications in the food and beverage industry due to its rich flavoring quality. The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. Tomato powder lowered the pH values of batters, but had no impact on pH or cooking losses of the products. It is a good source of various macro and micro mineral elements. One hundred grams of tomato powder provides between 5.81-74.82% and 6.39-87.00% of the daily recommended intake for different macro and micro mineral elements for Indian male and female, respectively. Main purpose of value added products is to minimize the qualitative and quantitative deterioration of the produce after harvest. Moreover, some of these dehydrated powder products are gaining popularity in the foreign market and are good foreign exchange earners. In India only 2.2% of the total produce is processed as compared to 40 to 83% in developed countries.

The present review aimed to investigate and analyze the use of Tomato powder as a fortification ingredient in different types of bakery foods. Tomatoes are known to be a rich source of vitamins, minerals and carotenoids, especially vitamin C, phosphorus, potassium, and lycopene ,citric acid and malic acid it may become an ideal addition to different types of processed foods.drying as a preservation process is considered one of the best methods, because it ensures ease of use, transportation and storage. Tomato powder has a wide range of applications in the food and beverage industry due to its rich flavoring quality. The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. Tomato powder lowered the pH values of batters, but had no impact on pH or cooking losses of the products. It is a good source of various macro and micro mineral elements. One hundred grams of tomato powder provides between 5.81-74.82% and 6.39-87.00% of the daily recommended intake for different macro and micro mineral elements for Indian male and female, respectively. Main purpose of value added products is to minimize the qualitative and quantitative deterioration of the produce after harvest. Moreover, some of these dehydrated powder products are gaining popularity in the foreign market and are good foreign exchange earners. In India only 2.2% of the total produce is processed as compared to 40 to 83% in developed countries.

Jack fruit (Artocarpus heterophyllus) is one of the popular fruits in India. It considered to be the Poor man’s food (Prakash et al., 2009). Jackfruit is an underutilized fruit crop. Jackfruit rinds are normally disposed as wastes by food industries and vendors. Owing to its wide variety of applications, a major amount of peel (which constitutes ~ 59% of the ripe fruit) is discarded as waste. Inbaraj, et al., 2006.The roughly annual jackfruit peel manufacture is estimated to be 2714 11,800 kg per tree. These residues create a potential threat as a waste product. Appropriate ways to convert these wastes into value-added merchandise by means that of by-product recovery will serve the twin purpose of environmental protection and value addition. Pectin is a valuable by-product that may be secured from these fruit wastes. These rind have a great potential as a source of many important nutrients.

They are usually made cookies with wheat flour which contains a limited amount of β-carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is responsible for its yellow or orange colour. The objective of this study was to determine the optimum level of substitution of carotene rich pumpkin powder (10%) in the formulation and to assess the quality of cookies. The prepared pumpkin powder was assessed for proximate parameters. Cookies were prepared by replacing wheat flour with pumpkin powder at different levels (viz. 10%, and 20%) and were assessed for their proximate, texture and sensory parameters. Pumpkin powder incorporated cookies contained 3.20% moisture, 12.43% protein, 1.99% ash, 2.79% fibre, and 36.80 µg /100 g of total carotene (on dry basis). Sensory evaluation indicated that cookies with pumpkin powder incorporated at the level of 10% was found to be more acceptable. Substitution beyond 10% affected the colour and overall acceptability of the final product. Adding pumpkin powder not only increases the nutritive value of cookies, but also brings about a value addition to pumpkin.

The present study was aimed to investigate the effect of hydrocolloids like gum arabic (AR), guar gum (GR), xanthan gum (XN), carrageenan (CG) and hydroxypropyl methylcellulose (HPMC) were used in combination with emulsifiers such as glycerol monstearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the physical, sensory and storage characteristics of eggless cake was studied.Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity; in which XN showed the highest value.Among the different hydrocolloids screened, HPMC improved the eggless cake making characteristics of the wheat flour.The overall quality score of eggless cake was increased with HPMC, GMS and SSL.The results indicate that among hydrocolloids used for the study; HPMC brought about highest improvement in eggless cake making characteristics of wheat flour as well eggless cake with GMS and SSL.Effect of combination of hydrocolloid and emulsifiers on storage characteristics of eggless cake was also studied.The moisture content of control eggless cake was 30.8 per cent and eggless cake with the combination of HPMC, GMS and SSL was 33.48 per cent and the moisture content of eggless cake showed not much change during storage for 10 days.It is clear from the results that the texture values of eggless cake with combination at any time of storage were lower than the control eggless cake.

Prebiotics plays an important role in improving the growth of gut bacteria and it majorly found in various natural food sources such as fruits and vegetables. Nowadays, the prebiotic sources are added as a supplement in various food products such as dairy products, beverages, health drinks, infant formulae, and meat products. The presence of prebiotics provides various health benefits such as improveing calcium and magnesium absorption, increases bone density, reduces cancer risk, decreases cardiovascular diseases and also improves the immune system.

Short term storage of jaggery by different methods under laboratory conditions indicated that the jaggery stored in air tight container for 90 days maintained its quality and colour closely followed by wrapping with alkathene film and packed in paper box covered by polythene pouch as compared to jaggery kept open as it is without covering wrapped with gunny and Hessian cloth or packed with sugarcane trash and stored.

Tilapia (Oreochromismossambicus), an under-utilised low-value freshwater fish, was selected for the study to prepare a ready-to-eat product at the Department of Food Science and Technology, College of Agriculture, Hassan. The proximate composition, viz., moisture, protein, crude fat and total mineral content, of tilapia were 79.78, 14.23, 5.08 and 0.92%, respectively. The raw material, tilapia, was dressed and processed in the butterfly style before being dipped in saturated brine solution for different time durations (10, 20 and 30 min). The fish were smoked using saw dust for three different smoking time periods (30, 45 and 60 min). The yield of the smoked product was found to be 40.14%. The proximate composition, viz., moisture, crude protein, crude fat and mineral content, of the product that was salted for 20 min and smoked for 45 min was found to be 33.04, 44.64, 18.60 and 2.72%, respectively. The product prepared from the smoke curing process was evaluated for biochemical and organoleptic tests. It was found that as the duration of salting and smoking process increased, the moisture content decreased in the fish product, and the protein, fat and mineral content increased with increase in smoking and salting duration. The product that was salted for 20 min and smoked for 45 min scored highest for overall acceptability.

Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological, microstructural and quality characteristics of eggless cake was studied. Addition of GR to wheat flour in the presence of SSL increased peak viscosity, while in the presence of GMS all hydrocolloids excepting XN increased the peak viscosity. The set back value decreased with the addition of hydrocolloids. Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity, and XN showed the highest value. Among different hydrocolloids tried, only HPMC improved the eggless cake making characteristics of wheat flour. Use of HPMC increased the overall quality score of eggless cake with GMS to the maximum extent followed in decreasing order by CG and XN. Addition of all the hydrocolloids increased the overall quality of eggless cake with SSL and highest improvement was brought about by HPMC. Microstructure studies of eggless cake crumb with hydrocolloids showed that the starch granules appeared wrapped by XN and HPMC. In eggless cake with combination of HPMC and SSL the protein matrix appeared more uniform.