The study aimed to investigate the impact of the osmotic effect on the drying and rehydration of paneer. The paneer slices were pre-treated with salt at seven different concentrations and surface treatments. The osmotic solution and product ratio was taken as 1:4 and the pretreatment time was fixed as 12 h. Weight loss (WL), solute gain (SG), and weight reduction (WR) of paneer were evaluated during osmotic pretreatment. The pretreated paneer was dried at 50 degrees C in a tray dryer. The equilibrium moisture content of dried slices varied from 14.12% to 15.86% and the moisture diffusivity of the osmotic treated samples had a better result with maximum value of 4.76 x 10(-8) m(2)/s. The osmotic pretreatment minimized the drying time of paneer. The Midilli model revealed the best fit for drying paneer slices with R-2 value >.99. Rehydration was carried out at three different temperatures at 4, 28, and 100 degrees C. The samples rehydrated at 28 degrees C showed better results in terms of the rehydration ratio with a maximal value of 1.85. In model investigation, the Peleg, Exponential, and Weibull model was found good fit for samples rehydrated at 4, 28, and 100 degrees C. The osmotic pretreatment impacted positively on the quality matrices such as color retention, drying time, nutritional profile, and rehydration ratio of paneer slices. However, the higher osmotic pretreatments above 12% recorded unacceptable salty flavor. Practical applications The stability of paneer is limited and it requires refrigeration facility to store the paneer which is a frailty factor in supply chain cycle of dairy industries. In current practices, the high-cost freeze drying technique was used to dry the paneer to make as shelf stable. The conventional drying techniques would not suit for drying the paneer, that alters the characteristics of paneer. The research findings will improve the characteristics of dried paneer in conventional dryer and hence, it is viable to make the shelf stable paneer at low cost. This research would make an alternative approach to manufacture the shelf stable and ready to eat paneer.

Paneer is a heat-acid-coagulated dairy product, and it has a very low shelf life due to its higher moisture content of about more than 50% (w.b). Drying is the best option to reduce moisture, but it takes time and affects the nature of the product. Here, osmotic dehydration (OD) is applied as pretreatment prior to drying to preserve the color and textural changes and reduce the drying time. Commercial NaCl was chosen as osmotic agent. The paneer samples were taken as (2 cm × 2 cm × 2 cm) cubes and pretreated with NaCl, viz., 6%, 12%, 22% w / v , and surface treatment. The pretreated paneer was dried at 50, 55, and 60°C in a hot-air dryer with constant air velocity of 0.25 m/s. The equilibrium moisture content level was higher in osmotic treated samples compared to the control sample with range between 12.46 and 16.64% (w.b). The osmotic pretreated sample had shortened drying time compared to the control sample. Effective moisture diffusivity and activation energy were calculated, and the osmotic pretreatment impacted positively on it. The drying parameters were fitted with models and found that the Midilli model was ( R 2 > 0.99) best fit. The osmotic pretreated samples at 50°C drying temperature show ( P ≤ 0.01) better results in color, texture, and sensory profile of dried paneer, while pretreatment is not effective at 55 and 60°C drying temperatures. Except for the carbohydrate content, osmotic pretreated samples retain more fat and protein after the drying process. As a result, it can be concluded that osmotic pretreatment reduces the drying time and retains color, texture, and nutritional characteristics of dried paneer, especially at 50°C drying temperature.

This study investigates the development of solar powered milk processor and processing cost analysis of solar processed milk using On-grid solar PV system. A set of 10 series connected On-grid solar panels of 3 kW capacity was mounted on roof top to easily meet the requirement for processing 40 L of milk in batch mode. Commercially available milk boilers of capacity 10 to 40 L are embedded with electrical heater coils of capacity 1 kW to 3 kW. As the proposed work is to design and optimize the solar panel for processing 40 L of milk in batch processor, 10 series connected On-grid solar panels, each of capacity 325 W, were mounted on the roof top with daily power generation capability of 3 kW. The efficiency of roof top mounted On-grid solar panels is 80% which means solar panel rated for 1 kW gives an output of approximately 800 W (0.8 kW). The energy generated in kWH is the product of power (kW) and time (h). The available peak sunshine h (PSH) from 10.00 a.m. to 3.00 p.m. (5 h) was utilized to generate 4 kWh of energy (0.8 kW x 5 h)/day for 1 kW capacity of solar panel. As 10 On-grid solar panels (3 kW) were installed, 12 to 15 kWh of electrical energy was generated per day based on the available peak sunshine hours and was recorded by means of digital energy meter. The milk processing cost analysis were carried out based on the trials conducted on the developed solar powered milk processor at College of Food and Dairy Technology, Koduveli, Chennai. It was found that the total processing cost/L ranged from Rs. 0.6 to 0.35 for various treatments without regenerative action and Rs. 0.58 to 0.16 for various treatments with regenerative action. Novelty impact statement Increased reliability and raw milk processing cost optimization are achieved with Solar solutions. The On-grid inverter provides a baseline electricity demand at village level for dairy farmers for productive/processing purposes. The developed solar powered milk processor ensures captive generation in dairy plants which provides a localized source of power to MSME/Small scale industries, as processing cost is lower.

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types of coagulant (vinegar and citric acid), and milk (cow, buffalo, and full cream milk). The paneer samples were analysed for texture profile analysis of hardness, adhesiveness, springiness, gumminess, chewiness, and cohesiveness. An inscribed central composite design was used to optimize the desired textural characteristics of paneer such as minimum hardness and maximum springiness of paneer. The optimization result concluded that the full cream milk at the coagulation temperature of 88°C with citric acid at pneumatic pressure of 0.3 MPa would result on minimum hardness of 105.84 N and the springiness value of 0.6073, and the result was validated.

The aim of the present work was to study the effects of incorporation of different spice powders viz., fenugreek, coriander, black cumin and cinnamon in noodles preparation. The noodles were formulated with spice powders at different incorporation levels of 2%, 4% and 6% and compared with control. The developed products were investigated for their sensory attributes, cooking characteristics, textural parameters, shelf-life studies and microbial analysis. The water absorption capacity of spices incorporated noodles was significantly higher (P

The aim of the present work was to study the effects of incorporation of different spice powders viz., fenugreek, coriander, black cumin and cinnamon in chocolate production. The chocolate was formulated with spice powders at different inclusion levels of 1%, 1.5% and 2% and compared with control. The developed chocolates were investigated for their sensory characteristics, textural parameters, shelf-life and microbial analysis. The spice powders with 1.5% incorporation level in chocolate showed higher overall acceptability than others. The hardness values of developed chocolate ranged from 2120.14 to 2613.60g. The results suggested reduced microbial count in spices incorporated chocolate, which could be attributed to the antimicrobial properties of spices.

The present study was carried out to determine the nutritional composition, bioactive compounds, and antioxidant properties of ice cream prepared by incorporating selected spices viz., fenugreek, black cumin, coriander, and cinnamon in the form of powders at different equal levels of substitution (1%, 1.5%, and 2%). The spices incorporated in the ice cream were found to have dietary fibre content in the range of 0.81 to 2.02g/100g. The total flavonoid content was found to be in the range of 72.55 to 78.79mg/g of quercetin. The present study results revealed that the ice cream prepared by incorporating different spices showed good antioxidant properties.

The present study was carried out to evaluate the α-glucosidase, α-amylase, sucrase inhibition and glycemic index of chocolate prepared by incorporating selected spices i.e., fenugreek, black cumin, coriander and cinnamon in the form of powders at different equal levels of substitution at 1%, 1.5% and 2%. The spices incorporated chocolate showed α-glucosidase inhibition in the range of 27.36 to 48.28% at 50 to 150µl concentration. The glycemic index of developed chocolate was found to be lower than the control chocolate, which was attributed to the incorporation of spices. The results of the present study revealed that the chocolate prepared by incorporating different spices is low glycemic in nature.

The present study was carried out to determine the α-glucosidase, α-amylase, sucrase inhibition and glycemic index of ice cream prepared by incorporating selected spices viz., fenugreek, black cumin, coriander and cinnamon in the form of powders at different equal levels of substitution (1%, 1.5% and 2%). The spices incorporated ice cream showed α-glucosidase inhibition in the range of 6.34-15.36%, 8.36-18.04% and 12.47-22.69% at 50µl, 100µl and 150µl respectively. The glycemic index of developed ice cream was found to be lower than the control ice cream. The results of the present study revealed that the ice cream prepared by incorporating different spices is low glycemic in nature.

Background: Spices are widely cultivated in India across various states, which promote the opportunity for the development of spices incorporated products, delivering health benefits along with flavour and taste in the functional food market. Hence, the present study was undertaken to develop exotic foods such as spices incorporated ice cream by inclusion of selected spices viz., fenugreek, coriander, black cumin and cinnamon. Methods: The ice cream was formulated with spice powders at different equal incorporation levels of 1%, 1.5% and 2% and compared with control. The developed ice cream was investigated for their sensory characteristics, physico-chemical properties, textural parameters and microbial analysis. Result: The spice powders with 1.5% incorporation level in ice cream showed higher overall acceptability than others. Among the physico-chemical properties, the melting rate of spices incorporated ice cream was found to be in the range of 1.20 to 1.41 g/min. The overrun of the developed ice cream was found to be in the range of 48.57 to 53.09%. The hardness of the developed ice cream was found to be in the range of 2280.77 to 2485.04g. The results of the present study suggested that the incorporation of different spices in the form of powders improved the flavor and the textural parameters recorded higher values as the inclusion levels are high.

Thirty-five isolates belonging to the various genus of bacteria family were isolated from 25 different soil samples from various industrial areas from different districts of Tamil Nadu. One out of them were identified as P.aeruginosa (P1) and screened for pyocyanin production using submerged fermentation. The Pyocyanin production reached µg/ml on modified pseudomonas broth. The identification of strain was confirmed by 16s rRNA, the similarity with other strains available in the database was 98% (FDAARGOS_767). P1 was accessed at gene bank with accession number CP041008.1. Identification of the PhzM gene encoding PhzM enzyme was carried out using gene-specific primer followed by PCR. 190bp size gene was amplified using PCR. PhzM gene was confirmed and similarity with (FDAARGOS_767) strain was 100% in the database. Pyocyanin was extracted by standard chloroform extraction method, purified by HPLC (C17 column) and characterized by UV-Vis absorption spectroscopy, Particle size, zeta potential, FT-IR and LC-MS. The SEM analysis of pyocyanin pigment showed the particle size of microencapsulated pyocyanin. The cytotoxic effect of pyocyanin was investigated using VERO cells and it showed a concentration-response relationship between the concentration and cell viability the cytotoxicity increased gradually with the increase of its concentration.

Synthetic colors are major threat and liability to human race. Many naturally ocuuring microorganisms synthesize naturals colors as potential as synthetic colors that can be used as an replacement for synthetic colors in food industry. One such fungal organism is Monascus purpureus. Monascus purpureus was isolated from soil samples collected from various regions of Ooty district. Soil samples were analysed and M. purpureus was identified and screened for pigment production. The identification of strain was done using Lacto phenol cotton blue staining. Monascorubrin pigment was extracted by standard solvent extraction method, solvent used was ethanol (V/V). Extracted pigment was concentrated using rotary vacuum evaporator. Purified by HPLC (C17 column) and characterized by UV-Vis absorption spectroscopy, Particle size, zeta potential, and LC-MS.

The natural polymer cellulose is the widely available biomass material on earth that has great focus for its potential to use it as a bio-based polymeric material. As cellulose is known for its biodegradability and biocompatibility functions, it has the ability to resolve enormous environmental problems, especially when it is converted as a nano-based composite material. It has multiple applications, which seek the attention of the various industries. This versatile cellulose can be produced from a microbial community, which is known as the bacterial cellulose that is combined with a nanocomposite to produce a bionanocomposite with novel and promising properties. Biopolymers reduce CO 2 emissions and offer an alternative to create a sustainable energy. As of now, only a limited information is available regarding the nanocellulose-impregnated composite materials for food packaging. In this chapter, we come up with details of nanocellulose and bionanocomposite synthesis and its application in the various sectors such food packaging, medical field, and automobile sector.

Bioactive peptides have been defined as specific protein fragments that have an impact on body functions or conditions and may ultimately influence health. Fermented milk is a dairy product which has abundance of bioactive peptides. In this study, Casein Phospho peptide (CPP) was isolated by enzymatic hydrolysis of fermented milk using trypsin. The molecular weight of the Casein Phospho peptide was 3.5 KDa. The anti-bacterial activity of Casein Phospho peptide was determined using four pathogens such as, Escherichia coli, Bacillus cereus, Staphylococcus aureus and Salmonella enterica. Casein phospho peptide formed a zone of inhibition against the pathogens. The bioactive peptides were characterized using Fourier Transform Infra-Red Spectroscopy (FT-IR), Casein Phospho peptide had aliphatic amine, acetyl amino I and acetyl amino II functional groups. The HPLC analysis of Casein Phospho peptide revealed that the major amino acid present was L- Glutamic acid and the amino acid present in lesser concentration was Leucine. Peripheral Blood Mononuclear Cells (PBMCs) were isolated from human blood and the cells were treated with Casein Phospho peptide to assess the immunomodulatory effect. Casein Phospho peptide was able to produce a higher concentration of IL-10 anti-inflammatory cytokines when treated with PBMCs.

A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. Cocoa butter substituted at the levels of 10%, 20% and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The fatty acid profile of the developed chocolate novelties were analysed using GC-MS and the lauric acid content was elevated to 1.92 %, 1.04 % and 1.17% in coconut oil, coconut cream and coconut milk chocolates respectively from 0.02 % in control. The thermal behavior of the developed chocolate novelties were analyzed by using Differential Scanning Calorimetry which exhibited harmonious distinct endothermic transitions between 28oC and 53oC. The developed chocolate novelties exhibited stable melting ranges in comparison with control.

Microbes are classified under pathogen and non-pathogens, and from this category, a few microbes always standout in terms of potential applications of microbial interactions for human welfare. Focusing on the daily activity of interaction between compounds implements energy efficient, economical, and feasible has an impact on the flora and fauna. Microbial interactions are intended toward producing flavor compounds during fermentation of both milk and milk products. Especially in the diary production, the microbial contribution is said to be an awesome portfolio for the preparation of a variety of cheese. As of today, the plant-based cheese is considered as the vegan cheese, and for that, the enzymes secreted from milk isolated from the plants and the active bacteria are involved during cheese production and its ripening. Biotechnological tool implementation in understanding the microbial interaction is much sophisticated and tends to provide a wide knowledge toward a metabolic pathway that exclusively explains the interactive patterns between the enzymes. In this chapter, we tried to bring up detailed information on the proteins involved in vegan cheese and the microbial contribution toward the industrial production of vegan cheese.

This study was conducted to record the effect of Aswagantha (Withania somnifera) churnam supplementation in feed on production parameters, serum lipid and liver enzyme profile of desi fowl. The experiment was conducted for a period of 4 months in 150 desi fowl (Namakkal Chicken I). The chicks were divided into three treatment groups containing 2 replicates in each group except control group. The dietary treatments included Group 1 (Control) without any herbal supplementation, Group 2 - 1.0% and Group 3 with 0.5% ashwagandha churnam. Results showed that supplementation of 0.5 percent aswagantha churnum in the feed increased body weight gain, feed conversion ratio and majority of the lipid biochemical profile and higher concentration of aswagantha churnum (1 percent) increased the burden on liver function. So supplementing 0.5 percent aswagantha churnam is beneficial for the increasing body weight and to reduce the blood cholesterol and triglycerides in desi fowl.

Mastitis is a highly prevalent disease in dairy cattle that cause high economic losses, because of the diminished production of milk and decreased milk quality. Toll-like receptors (TLRs) play a crucial role in the induction of innate immune responses and especially, in the mammary gland cells, it can pick out the invading pathogens. Gene expression shows considerable variation occurs in TLRs and several SNP's are linked with altered susceptibility to infectious diseases. Through this study, the deleterious SNPs in TLR2, TLR4, TLR6 and TLR10 are identified and reported along with available inhibitors interactions with native and mutant form of TLR. Initially, the experimentally reported non-synonymous SNPs of different types of TLRs is retrieved and analyzed by SFIT, PolyPhen, I- Mutant, Consurf and HOPE servers. The results obtained from various tools used in the study shows that the deleterious non-synonymous SNPs (nsSNPs) of TLR2 may responsible for the mutation of Arginine to Histidine at 563 and Threonine to Methionine at 605 and exhibit greatest impact on protein stability. Additionally, the 3D structure of both native and mutant forms of TLR2 is modeled and the interactions are analyzed with currently available inhibitors. Overall, the present study reveals the deleterious nsSNPs in TLR2 with mutation (T563H and T605M), which may affect the structure and function of TLR2.