• Metabolome of Greek yogurt reported 36 metabolites that have various bio-activity. • Formulation having 3 g of green papaya peel powder was the best optimized. • Organic acids, sugars, lipids, amino acids, and derivatives were major metabolites. • The peel powder incorporated in Greek yogurt is a potential symbiotic hybrid food.

In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE- 5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions.

Background: Ashwagandha (withania somnifera) has considerable importance in the history of Ayurveda. Its therapeutic importance is well known and so the present study was carried out to develop paneer fortified with ashwagandha and analyze its quality parameters and nutraceutical properties. Methods: Trails were carried out to optimize the different concentrations of ashwagandha addition like 0.2%, 0.4%, 0.6%, 0.8% and 1.5% at different stages. Then, samples were prepared with full cream, toned and cow milk for developing the ashwagandha fortified paneer. The Physico-chemical, Textural, Anti-oxidative and Microbial analysis was done and compared with market paneer as a control sample. Result: Results revealed that the addition of 0.4% ashwagandha before heat treatment of milk was found to have the most sensory acceptance. It was inferred from the analysis that full cream milk paneer (FCMP) fortified with 0.4% ashwagandha was found to be more highly acceptable than other fortified paneer variants. All paneer samples evaluated were of good quality and had less microbial load.

The present study aimed to develop a convenient instant mix for a traditional Indian breakfast dish, idli, by incorporating black rice—a potential "superfood"—as a substitute for conventionally used polished rice. The optimization of black rice and black gram content in the Black Rice-Based Instant Idli Mix Powder (BRIIP) was done using a two-factor Central Composite Rotatable Design. The formulation comprising 20 g (34%) of black rice and 38.24 g (66%) of black gram was found to be optimum. Nutritional and physico-chemical assessments of the optimized BRIIP were performed. The BRIIP showed DPPH inhibition activity, total phenolic content, and total flavonoid content of 58.24%, 402.33±7.85 mg GAE/100g, and 50.75±5.11 mg QE/100g, respectively. The idli prepared using reconstitution of BRIIP showed satisfactory sensory properties. The shelf-life analysis of the BRIIP stored in LDPE pouches at room temperature (25 °C) revealed a 207.14% increase in free fatty acid and 574.41% increase in thiobarbituric acid reactive substances (TBARS) content from day 0 to day 28. Microbiological quality assessment revealed a 67.52% increase in the total plate count, while yeast, mold, and coliform counts remained nil throughout the storage. All the parameters of shelf-life evaluation remained within the acceptable range throughout the storage period.

Background: Button mushrooms have long been esteemed for their significant contribution to addressing various human ailments. Their delectable taste, rich flavor and enticing aroma render them a coveted centerpiece on every dining table. However, their inherent susceptibility to decay, owing to a rapid transpiration rate and thin epidermis, typically results in spoilage within a mere two days post-harvest. Methods: The current experiments was done at Banaras Hindu University to investigate the effect of different temperature, chemical and MAP treatments on physico-chemical and microbiological parameters. Chemically treated button mushrooms with CaCl2, citric acid and 0.1% sorbitol were packed in two MAP air compositions followed by storage at 8oC and 12oC for 16 days and observations were recorded at an interval of 4 days for 16 days. Result: Chemically treated button mushrooms with the gas composition of 12% CO2; 6% O2 exhibit better quality retention parameters at 8oC, resulting in a shelf life of around 16 days. Blanched samples exhibit more tissue exudation and browning, responsible for fast tissue degradation and quality loss. Blanched samples without modified atmosphere packaging underwent spoilage and decay after eight days at 8oC.

Background: The food industry continuously explores new formulations to resolve the growing consumer requirement for healthier, functional foods. Sea buckthorn seed oil (SBSO) is recognized for its recuperative and therapeutic advantages. The current research investigates the incorporation of microencapsulated SBSO in ice cream. Methods: A base ice cream mixture was prepared using 10% milk fat, 14% sucrose, 0.5% emulsifier, along with 0.5% stabilizer. The SBSO was microencapsulated using an atomization drying method with maltodextrin and inulin as wall materials. Encapsulated and non-encapsulated SBSO both were added into the ice cream, followed by optimization of formulations based on parameters including antioxidant activity, total phenolic content (TPC), sensory properties, viscosity, overrun as well as hardness. The ice cream sample containing 2% SBSO exhibited the highest antioxidant activity, with a DPPH inhibition of 88.73% and TPC of 24.23 mg GA eq./g. Meanwhile, the ice cream with encapsulated SBSO powder (1%) demonstrated superior sensory attributes, viscosity, overrun and hardness compared to other formulations. Furthermore, the TPC increased proportionally with higher encapsulated and non-encapsulated SBSO levels. Result: These results suggest that as a natural bioactive ingredient, sea buckthorn seed oil holds potential for creating innovative ice cream formulations with improved antioxidant properties.