Revolutionizing Agri-food Systems

Inhaltsverzeichnis

1. Nutritional Innovations and Health Benefits

   1. Frontmatter

   2. Development and Evaluation of Energy Bar Using Makhana Powder and Dates

      Michi Kanya, Peddapati Pavani, Maddree Rakshit, Chhavi Taliwal, Maheshwar Mekam

      Abstract

      Makhana powder and dates offer the potential to create a specialized product catering to the requirements of athletes. Makhana, also referred to as gorgon nut or foxnut, is a food rich in protein that can serve as a nutritious snack or be utilized as an ingredient in various products. With its low sugar and high protein content, it is an excellent option for athletes seeking a balanced diet. Dates, on the other hand, can be processed into a stable powder by adding ingredients like maltodextrin, tricalcium phosphate, and glycerol monostearate. This research aimed to produce an energy bar using natural, nutrient-rich components for athletes. The bar consisted of makhana powder, rice crisps, watermelon seeds, and dried fruits such as dates, figs, and walnuts, combined with jaggery and honey. Two formulations were created with varying ingredient proportions: Sample 1 (25% jaggery, 4.16% honey) and Sample 2 (20.82% jaggery, 8.33% honey). A sensory evaluation using a 9-point Hedonic test favored Sample 2, scoring higher in taste (7.7 ± 0.7), odor (7.2 ± 1.2), color (7.0 ± 1.5), texture (7.5 ± 1.0), and overall acceptability (7.6 ± 0.9). Proximate analysis showed that the bar contained 383.12 kcal energy per 100 g, carbohydrates (75.5%), protein (4.78%), fat (6.89%), moisture (11.48%), and 10.41% dietary fiber. The overall assessment indicated that the bars had favorable sensory qualities and physical attributes. Makhana energy bars offer nutritional benefits that can be seamlessly incorporated into athletes’ diets, enhancing their performance and recovery.

   3. Standardisation and Advancing the Development of Energy Bars for Athletes Using Pumpkin Pulp Flour

      Avantika Agarwal, Samrudhi Surop, Shreya Dhaimade, Chhavi Taliwal, Maheshwar Mekam

      Abstract

      The incorporation of pumpkin pulp flour into energy bars improves their nutritional profile by taking advantage of its high levels of dietary fiber, total sugars, protein, carotenoids, and antioxidants. This study addresses a research gap by evaluating the feasibility and benefits of using pumpkin pulp flour in energy bar formulations, with the goal of providing healthy and affordable options in the market. The bars are targeted toward athletes and individuals with busy lifestyles, offering a convenient energy source for those who may not have time to prepare meals. To ensure the bars were nutritionally balanced and energy-rich, different formulations were created: Sample 1 (30% pumpkin pulp flour), Sample 2 (20% pumpkin pulp flour and 10% milk powder), and Sample 3 (18% pumpkin pulp flour, 9% milk powder, and 9% dark chocolate). A sensory evaluation was conducted using the 9-point Hedonic scale, with Sample 3 receiving the highest mean scores for taste (7.9 ± 1.0), aroma (7.4 ± 1.4), appearance (8.1 ± 0.8), texture (7.7 ± 1.1), and overall acceptability (7.9 ± 1.0). Proximate analysis revealed that 100 g of Sample 3 contains 327.25 kcal of energy, 71.56 g of carbohydrates, 10.28 g of dietary fiber, 6.75 g of protein, 8.22 g of total fat, 10.95 g of moisture, and 2.52 g of ash. The bar’s rich carbohydrate content provides a quick energy source for workouts and aids in post-exercise glycogen replenishment. Overall, incorporating pumpkin pulp flour into energy bars offers a promising approach to enhancing their nutritional value and market appeal.

   4. Optimization and Development of Nutrimix Porridge Flour for Lactating Mothers

      Chhavi Gupta, Renu Deepak Khedkar, Kiran Negi, Karuna Singh

      Abstract

      The nutrient-dense instant porridge was developed by combining flour from Nutrimix Flour, which includes germinated finger millet, green gram, semolina, amaranth seeds, and gingelly seeds. The processing parameters were carefully optimized using Nutrimix flour with Wheat broken, milk powder, and icing sugar to develop the porridge. A Randomized Box-Behenken experimental design was conducted to determine the ideal formulation of Nutrimix Porridge flour. A total of twenty trial sets of experiments were carried out to determine the optimized values of the flour. The optimized ingredients for the porridge were found to be Nutrimix Flour (45%), Wheat Broken (22.5%), Milk Powder (23.5%), and Icing Sugar (9%) respectively. The nutritional analysis of the product reveals a well-balanced composition with a moisture content of 5.8% (± 1.02), energy value of 400.4 kcal (± 1.05), carbohydrates of 72.08% (± 0.45), contributing to the product’s energy content. The protein content was notable at 13.5% (± 1.01), highlighting its potential as a protein source. Additionally, the presence of 6.4% crude fat (± 0.32) adds to the overall macronutrient balance. The total ash content was 2.1% (± 0.88) and crude fiber content was 1.0% (± 0.01). Furthermore, the product contains 507.0 mg of calcium (± 0.34) and 3.1 mg of iron (± 0.19), emphasizing its contribution to essential mineral intake. The product also exhibits significant physical and functional characteristics, as indicated by the provided parameters. Its swelling capacity was recorded at 18.2 ml (± 0.24), water absorption capacity was substantial at 49.3% (± 0.67), emulsion activity and capacity were recorded at 43.2% (± 0.03), while the emulsion stability was 47.6% (± 0.55), and the bulk density of 843 kg/m³ (± 0.22) provides insight into its physical density. Overall, these parameters collectively highlight the diverse and beneficial characteristics of the product, making it a complete balanced meal for lactating mothers and versatile for various applications in food and industrial settings.

   5. Role of Therapeutic Diets in Management of Diseases

      Komal, Niharika Shanker

      Abstract

      The management of these disorders and their treatment skills depend largely on therapeutic diets employed as a nonpharmacologic means of relieving symptoms and increasing an individual’s quality of life. Nutrients may be modified according to different health problems to slow disease progression, speed recovery, and improve the general quality of life for the affected patients. Dietary intervention is particularly useful in the treatment of diabetes mellitus, cardiovascular disorders, chronic kidney disease, gastrointestinal disorders, and obesity. For example, low sodium diets help to alleviate hypertension by lowering blood pressure levels; high-protein, low-phosphorus diets are, of course, an absolute must in the management of renal diseases. Newer areas of research look into promoting the use of functional foods, such as probiotics and antioxidants, for their anti-inflammatory and immune-enhancing effects. Further, individualized nutrition has achieved more sophistication, made possible with the growth of genetic and metabolic profiling in therapeutic dietary practice, thereby marking a locus for precision medicine. Emphasis is put here on the very key place of therapeutic diets as a cornerstone in the management of diseases, which clearly reflects the much-needed conjoined effort from the healthcare providers and the nutritionists in providing better patient care.

   6. Exploring the Nutritional and Health Potential of Microgreens: A Comprehensive Review

      A. Anusree, Namita Patil, K. Prathapan, Gurunath Mote

      Abstract

      In today’s nutrition landscape, where superfoods and dietary trends often take center stage, microgreens emerge as modest yet powerful contenders. Their delicate appearance conceals a nutritional wealth that surpasses their mature counterparts, offering a range of health benefits. Microgreens are the young seedlings of edible vegetables and herbs, typically harvested within 7–21 days of germination. Throughout the history they have been used in culinary traditions across various cultures. But their nutritional profile and health-promoting properties have gathered significant scientific interest recently. Microgreens are currently popular because of their potent flavour, functionality, appealing sensory characteristics, and surplus of minerals, vitamins and bioactive compounds such as ascorbic acid, carotenoids, phylloquinones, tocopherol, folates, etc. This chapter aims to delve into the development of microgreens from different types of foods such as legumes, pulses, cereals, vegetables and millets, role of microgreens as a functional food, nutritional composition of microgreens and explore their possible health advantages such as anticancer, antioxidant, antimicrobial, anti-obese, anti-inflammatory effects etc. From enhancing immune function to mitigating chronic diseases, the diverse array of bioactive substances found in microgreens holds promise for promoting overall well-being. By synthesizing findings from recent studies and elucidating underlying mechanisms, this chapter seeks to illuminate the transformative potential of integrating microgreens into dietary practices.

   7. Nutritional and Health Benefits of Nutri Cereals

      Sneha V. Karadbhajne, Darshana C. Admane, Aditi Bonde

      Abstract

      Millet belongs to the poaceae family and is a pseudocereal. In the arid and tropical regions of Africa and Eurasia, it is widely grown as a grain or cereal crop. According to the FY 2023 economic assessment, India produces 50.9 million tons of millet, which makes up 20% of world output and 80% of Asia’s. India grows a variety of millets, including foxtail, barnyard, sorghum, proso, finger, and kodo. Essential amino acids and macro and micronutrients may be found in millets, a low-glycemic index meal. Antioxidants including tannins, anthocyanins, phytates, and phytosterols are also abundant in it. When taken as a functional food or as a nutraceutical, millet includes several nutrients that are beneficial to human health and is a hidden source of antioxidants and phytochemicals that promote health. Millet is referred to as a “wonder grain” or “crop of the future” because, in comparison to other crops, it uses relatively few resources, is easy to grow, and contributes to the reduction of atmospheric carbon dioxide, making it sustainable. Millets are very nutrient-dense and beneficial to humans in many ways. Millets also help people lose weight, lower their chance of developing diseases like colon cancer, control blood pressure, slow down the deterioration of muscles, and ease menstrual cramps. It aids in the prevention of several illnesses, including hyperlipidemia, diabetes, and cardiovascular disease. The detailed nutritional characteristics and possible health advantages of millets are the main topics of this review study. Additionally, this paper will highlight millets’ sustainability objectives and nutritional needs.

   8. Iron as Vital Mineral Nutrient for Human Health: Food Sources, Bioavailability, Non-heme Fortified Beverages and Future Prospects

      Usha Sharma, Sadhana Jadaun, Ringshangphi Khapudang, Saleem Siddiqui

      Abstract

      Iron is vital for maintaining overall health as it plays a crucial role in many essential bodily functions, and its deficiency results in anemia. According to the World Health Organization (WHO) approximately 1.62 billion people, which corresponds to 24.8% of the world population, are affected by anemia. Its prevalence is high also in India, where the children, pregnant women, and teenagers are reported to be most affected by it. To combat the deficiency of iron, dietary intervention by heme or non-heme iron is a better approach than relying on medication. In India, since a large population prefer plant-based foods than animal based foods, the non-heme iron fortified foods are gaining more attention as an alternative solution in treating iron deficiency. The bioavailability of iron from the foods is influenced by a variety of dietary and nutritional factors. The presence of proteins, B-complex vitamins, ascorbic acid, copper, and zinc promote absorption; while substances such as phytates, fiber, oxalates, and tannins hinder iron absorption. Considering the importance of iron as vital mineral nutrient and prevalence of anemia, the information on nutritional importance of iron, its different types, and the factors influencing its absorption has been compiled and discussed in this chapter. It also summarizes information on non-heme fortified plant based beverages and their future prospects. The concerns regarding bioavailability, consumer acceptance, and regulatory standards have also been addressed.

   9. Development and Standardization of a Carbohydrate-Rich Purple Rice–Quinoa Energy Bar

      Laxmi Painuly, Wahengbam Milky, Koyel Malik, Chhavi Taliwal, M. Maheshwar

      Abstract

      The inclusion of purple rice and quinoa serves as valuable sources of energy, carbohydrates, dietary fibre, iron, antioxidants, vitamins, and minerals. At the exact time, dates offer benefits in weight management, cardiovascular health, and gastrointestinal function. This study is focused on the development of an energy bar (purple rice–quinoa energy bar) prepared by incorporating purple rice, quinoa, walnuts and sesame seeds with jaggery, dates and a small amount of ghee to provide an instant energy source to the athletes. Ingredients were chosen based on their nutritional and functional attributes. The energy bar comprises natural sugars from dates and jaggery, with no added colour or flavour. The bar was developed through two formulations, Formulation 1 and Formulation 2, maintaining consistent ingredient proportions but varying processing techniques. Sensory evaluation, employing a 9-point hedonic scale, favoured Formulation 1, exhibiting notable scores for taste 7.6 ± 0.7, odour 6.9 ± 1.1, colour 7.1 ± 1, texture 7 ± 0.9 and the overall acceptability was 7.4 ± 0.9. Proximate analysis of formulation 1 per 100 g indicated energy content at 401 kcal, carbohydrate content at 80.3 g, dietary fibre at 11.8 g, protein at 5.2 g, total fat at 6.5 g, moisture at 6.2 g, ash at 1.6 g. The energy bar is suitable for vegetarian athletes as well. It is viable as a pre, during and post-exercise snack owing to its abundance of easily digestible natural carbohydrates sourced from plants. Overall, the energy bar presents a harmonious blend of nutrients, rendering it a convenient and advantageous dietary option for athletes seeking optimized performance and recovery.

2. Technological and Sustainable Innovations in Food Processing

   1. Frontmatter

   2. Development and Evaluation of Novel Edible Cutlery from Gluten-Free Millet and Starch Blends: A Sustainable Alternative to Plastics

      Sheetal D. Deshmukh, Shantanu S. Wankhede

      Abstract

      This chapter reveals the creation and assessment of millet-based gluten-free edible cutlery for substituting single-use plastic spoons with a sustainable alternative. It investigates the effects of plastic waste on environment and how edible cutlery can be a solution to it. In this chapter, a discussion on the production techniques, main features of millet-based edible cutleries and market opportunities is carried out. It also shows the nutritional and functional characteristics of millets in comparison with wheat, and discusses how millets are more effective in making edible cutlery. The research further includes merits regarding synergistic advantages of including corn and sago starches in millet-based formulations of edible cutlery. It also includes study of properties such as water resistance and hardness/texture, along with the health benefits associated with millet consumption. This chapter addresses challenges in development and production, which includes variation in ingredients, texture optimization, consumer acceptance, production scalability, and regulatory compliance. Future research work should be carried out by focusing on enhancing mechanical properties, flavor development, nutritional analysis, life cycle assessment, consumer behavior studies, and regulatory considerations. The conclusion emphasizes the potential of edible cutlery as a sustainable solution that can reduce plastic waste while promoting nutritional benefits and healthy consumption practices.

   3. Ultrasound Assisted Method for Extraction of Proteins: Influence on Yield and Functional Properties

      Ringshangphi Khapudang, Usha Sharma, Sadhana Jadaun, Saleem Siddiqui

      Abstract

      Ultrasound-assisted extraction (UAE) is an innovative technique for protein recovery, offering enhanced yields and improved functional properties. Ultrasound technology enhances protein extraction efficiency by breaking down the structural molecules and facilitating solvent penetration, resulting in higher recovery rates. This approach significantly improves the functional properties of proteins, reduces the anti-nutritional factors and enhances the nutritional quality of extracted proteins. Various studies highlighted in the chapter demonstrate the effectiveness of ultrasound assisted extraction across diverse plant sources, particularly as a pre-treatment. While ultrasound assisted extraction is a promising solution for addressing global protein demands, challenges such as process optimization, industrial scalability, reducing energy requirements, exploring hybrid methods combining ultrasound with enzymatic or microwave-assisted techniques, employing solvent recycling systems, ensuring zero waste concept, etc. remain to be worked out to promote sustainability of the technique.

   4. Fortifying Confectionery Food Products to Combat Hidden Hunger and Micronutrient Deficiencies

      Additi Kohli, Ashmita Singh, Monika Thakur

      Abstract

      Millions of people worldwide, especially children in developing nations, are impacted by micronutrient deficiencies, which are mostly in vitamins and minerals. Even though they are sometimes rich in sugar and energy, confectionery items are low in vital micronutrients. To treat micronutrient deficiencies, this concept investigates the possibility of fortifying confectionery foods with essential micronutrients while taking acceptability, stability, and feasibility into consideration. A lack of certain micronutrients can cause stunted growth, poor cognitive development, and an increased risk of infections, among other health issues. The goal of fortification methods is to minimize the impact on the product's taste, texture, and shelf life while taking into account the following factors: regulatory compliance, cost-effectiveness, sensory evaluation, nutrient selection, and fortification process. The following are the possible advantages: increased intake of micronutrients, especially for more susceptible populations. Potential interactions between nutrients and other components that could alter stability and bioavailability are among the many difficulties encountered. Technical restrictions on fortification techniques based on the product matrix and selected nutrients. Acceptance of fortified products by consumers, especially about modifications in flavour and texture. The long-term viability and financial viability of extensive fortification initiatives. Confectionery product fortification shows potential as an approach to address micronutrient deficiencies, but careful evaluation of several aspects is required. To maximize the influence on public health, guarantee product quality, and optimize fortification techniques, more research and development work is required.

   5. Lutein: Extraction, Therapeutic Value, Stability and Food Value Addition

      Sangeeta Sharma, Saleem Siddiqui

      Abstract

      Lutein, a yellow plant pigment belonging to the xanthophyll family of carotenoids is present in corn, spinach, broccoli, kale, peas, lettuce and widely in marigold flower. Microalgae that can be grown in wastewater or seawater are the attractive alternative source of lutein. Various extraction methods, such as conventional organic solvent extraction, vegetable oil extraction, supercritical fluid extraction, enzymatic extraction, ultrasound or microwave assisted extraction, etc. are employed to efficiently obtain lutein from these natural sources. Lutein has been recognized as a naturally occurring pigment and with various therapeutic benefits. Lutein shows anti-arthritis, anti-inflammatory, hepatoprotective, anti-cataract, antidiabetic, nuro-protective and other properties. Since humans cannot synthesize lutein on their own, it’s best to obtain it from dietary sources. Lutein supplements are beneficial in preventing age-related macular degeneration and other eye diseases, as well as certain cancers and cardiovascular disorders that may be influenced by the antioxidant properties of lutein. Incorporating lutein into food products offers a way to enhance the nutritional value and provide health benefits. Lutein can be added to a various food item such as dairy products, beverages, and snacks etc. Some of the value-added lutein fortified food products that have been developed are baked bread, noodles, milk tea, fermented milk, cookies, muffins, cupcakes, etc. However, lutein is highly sensitive to deterioration upon exposure to high temperatures, UV light, oxidation, acidic environment, transition metals, etc. that are common conditions during food production. This sensitivity poses a significant challenge when fortifying foods with lutein. The bioavailability of lutein, which influences its absorption and effectiveness in the body, is also an important consideration in its inclusion in food products. The importance of all these aspects of lutein extraction, therapeutic value, stability and food value addition have been discussed in this chapter with respect to sustainability of lutein for human health and food use.

   6. Development of Egg Nutri-Nugget Protein Cookies for Athletes

      Aastha Prajapati, Sowmya Lokhande, S. K. Chandana, Chhavi Taliwal, Maheshwar Makem

      Abstract

      Athletes who are trained to elevate their performance are dependent on an adequate amount of protein. Soya chunks and eggs provide complete protein. Soya chunks are textured vegetable protein that facilitates muscle recovery, reduces soreness, and promotes optimal performance. The high dietary fiber in cookies balances gut microbiota which improves digestion and nutrient absorption. Protein cookies are pre-made and nutritious with more protein content than regular snack cookies. The aim is to develop a healthy and delicious post-workout protein snack. Two formulations of protein cookies were developed using different ingredients, including soya chunks, eggs, black gram, dark chocolate, almonds, and sugar in the first variant. The second variant replaces black gram with red gram. Sensory evaluation was conducted using 9-point Hedonic scale method and proximate analysis of the product was employed. The mean scores for the accepted variant were as follows: taste 7.4 ± 1.13, odor 6.86 ± 1.30, color 7.93 ± 0.78, and texture 7.23 ± 1.04. The first variant of the cookies received higher overall acceptability, with a mean score of 7.233 ± 0.773. Customers preferred the first variation due to its crispy texture and pleasant aroma. The Nutritional profile of Egg Nutri-Nugget protein cookies was examined consisting of energy 402.90 kcal; carbohydrates 59.70 g; protein 17.68 g; fat 10.37 g; fiber 11.13 g; total ash 2.68 and moisture 9.56 g as per 100 g. Isoflavones present in soya chunks have the additional benefit of alleviating PCOS symptoms among female athletes. These Protein Cookies are specifically designed to resemble delicious snacks and are conveniently packaged for quick and easy consumption.

   7. 3D Food Printing Using Extrusion-Based Technique for Fruits and Vegetables

      Akshay Bhavsar, Roji Waghmare

      Abstract

      A cutting-edge technology for the food business, 3D printing offers enormous potential for creating personalized and customized nutrition for food products printed mainly from fruits and vegetables. Multiple investigations have concentrated on developing printable ink, ensuring print stability, and establishing criteria for print quality. This review aims to explore the potential and address recent advancements in 3D printing technology for fruits and vegetables. The method most frequently employed in 3D printing is extrusion-based because of its many benefits. The study looks at three categories of extrusion printing: gel-forming extrusion, room-temperature extrusion, and fused deposition manufacturing. This review article consolidates the progress achieved in recent years within the domain of 3D food items printed from fruits and vegetables. The inference drawn from these findings is that the production of 3D and 4D food products has been accomplished with the help of fruits and vegetables. Pre- and post-processing technique improvement will require further research. Though further study is needed in this field, 3D printing can also be used to develop functional food.

   8. Date Fruit (Phoenix dactylifera L.) Potential Health Benefits and Its Application in Functional Food

      S. S. Bhole, G. V. Mote

      Abstract

      The date palm (Phoenix dactylifera L.) produces one of the world's most abundant fruits. Dates contain dietary fiber, unsaturated fatty acids, and various micronutrients such as riboflavin, niacin, tocopherols, potassium, and calcium. Moreover, date fruit is well-known for its wide range of bioactive components, including lignans, flavonoids, tannins, sterols, carotenoids, and polyphenols, such as phenolic acids and isoflavones, which contribute to their antioxidant potential and other functional properties. Dates are an excellent source of carbohydrates, with more than 80% of their dry content composed of sucrose, maltose, glucose, and fructose. This chapter provides an overview of date fruit history, processing, processed products/byproducts, nutritional profiles, health benefits, and bioactive and phytochemical compounds.

   9. Jaggery: A Natural Source of Functional and Nutraceutical Food and Healthy Alternative to Sugar

      Namita Patil, Gurunath Mote, J. A. Khot, K. Prathapan

      Abstract

      Functional, Nutraceutical Food not only enhances nourishment but also helps with immune building and disease prevention. During the COVID-19 pandemic, people prioritized healthy lifestyles and embraced value-added herbal and natural products having medicinal value. Jaggery, a renowned nutraceutical made from sugarcane juice, offers many health advantages, including phenolics, antioxidants, amino acids, and minerals. Focus has been placed a lot on food items with enhanced health advantages. Jaggery, with its naturally occurring nutrients, could serve as a healthier alternative to white sugar. This chapter aims to emphasize the nutritional and biological properties of jaggery and jaggery-based value-added products, positioning them as a preferable option to white sugar.