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This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O₂/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.

Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.

The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

The purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the cookie quality.

Ten different wheat varieties were analyzed for the flour physicochemical characteristics, gluten composition and rheological properties. The different flours were baked into cookies. The cookies were analyzed for spread ratio and texture. Relationships of various flour parameters, gluten composition and cookie characteristics were determined.

Gluten subfractions, damaged starch, protein, AWRC values were significantly correlated to the cookie spread and texture. Damaged starch (r=−0.638), protein (r=−0.508) and AWRC (r=−0.844) had a negative relationship with the cookie spread. The flours with higher SDS sedimentation value also produced cookies with lower spread ratio and harder texture. The study clearly demonstrated a positive correlation between Gli:Glu ratio (r=0.765) and spread ratio and a negative correlation (r=−0.528) with hardness of the cookies measured in terms of breaking force. Flours with lower dough development time and dough stability performed better as cookie flours.

The gliadins and Gli/Glu ratio had a significant effect on the cookie spread and texture and the prediction equation developed during the study could accurately predict the cookie spread from the Gli/Glu ratio and AWRC values.

The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten.

For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown).

The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use.

This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.

Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).

Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.

The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.

The purpose of the paper is to identify, analyze and select the enablers for vertical integration of Aloe vera supply chain (AVSC) so that rural employability will be enhanced in the context of Rajasthan, India.

Interpretive structural modeling (ISM) was proposed to develop a structural model to identify the right enablers for enhancing the rural employability and business prospects. Also, fuzzy-matrix cross-reference multiplication applied to classification (F-MICMAC) was applied to segregate the enablers into four clusters on the basis of their driving and dependence power. Finally, the significant enablers were selected.

Out of identified 13 enablers, three enablers (i.e. institute for training and research, transportation infrastructure and government incentives for value addition) were appearing at the bottom of the ISM structural model and also in the driving quadrant of driver-dependent diagram. Therefore, they are the significant enablers for vertical integration of AVSC to enhance the rural employability in the context of Rajasthan, India.

The interactions among enablers are not statistically validated. However, the empirical analysis and total interpretive structural modeling may be used for this purpose.

The outcomes of the study will provide the guidelines for implementation of vertical integration at the village level to enhance rural employability in the context of Rajasthan, India in specific.

Although a few studies have been reported in the literature related to value-addition process (vertical integration), but the modeling of enablers to segregate and identify the appropriate enablers for vertical integration of AVSC for enhancing employability at the rural areas is unique.

This paper aims to prevent cotton textiles from fungi damage using eco-friendly aloe vera leaf extract, which was applied at a minimum amount, and cost-effective material.

Batch extraction method using methanol solvent; phytochemical analysis was investigated and three-level factorial design of experiment and analysis of variance (ANOVA) was used for the optimization of 27 test runs. The finish was applied by pad-dry-cue at distinct concentrations, and the chemical property after treatment was studied. Colorfastness and coordinates are analyzed. Cotton fabrics were cultured with Fusarium oxysporum fungi and the anti-fungal property was examined and reported according to AATCC 30–2004 standard.

The maximum yield of extract was at an optimum volume of 200 ml, 65 °C for 120 min. The effective antifungal fabric was achieved with minimum concentrations. There was significant strength loss in warp and weft direction. The treatment results in yellow-colored cotton fabric with fastness grade 3. The antifungal effect is durable until fifteen washes as the tensile strength losses were less than 1%.

The findings of this work were based on samples considered in the laboratory. However, it can be reproducible at the factory production scale the treatment has the potential of yielding yellow dyed cotton fabric with multifunctional finishing.

The treated fabric is against Fusarium oxysporum Fungi which is one of the vital antimicrobial properties of textile apparel products for various areas of application.

The natural extract material applied to a textile material is eco-friendly effective against microbes of cotton seeds during cultivation and apparel end-uses.

The work application of fungi resistance on cotton fabric using aloe vera active component was original; this work provides extraction of the active agent from aloe vera leaf, which is optimized statically and successfully applied for anti-fungal activity on cotton fabric.

Rice is an important grain in Indian scenarios, and the purpose of the research work is to identify the attributes which can be the possible barriers in the traditional rice supply chain network.

A multilevel conceptual model is developed based on the literature review, and a field study is conducted by administering a questionnaire from the experts. Fuzzy logic methodology and a ranking score method is applied to identify the rice supply chain performance and the barriers of the traditional rice supply chain network.

The rice supply chain performance index for the traditional rice supply chain network is obtained, and the performance of the existing rice supply chain is found to be “fair”. The “information flow” is the attribute that can be a critical weak attribute in the traditional rice supply chain network. A proposed model of the blockchain technology-enabled rice supply chain network is developed as a solution for the “information flow” barrier.

The present research work is focussed on the generalized rice supply chain model of the Indian scenario, and more detailed studies can be carried out based on the regional issues.

The rice supply chain plays an important role in Indian economic development, and hence the current research paper focusses on identifying the barriers and the performance of the existing rice supply chain network.

In order to discover a new adsorbent that can be used to purify dye wastewater in the textile and apparel industry, a novel type of graphene oxide/gluten composite material using an improved acid bath coagulation method was synthesized, which can remove methylene blue in an aqueous environment.

After experimentally compounding different ratios of graphene oxide and gluten, the graphene oxide/gluten composite material with 20% graphene oxide content and superlative adsorption effect was chosen. The synthesized material was characterized by different techniques such as FT-IR and SEM, indicating the microstructure of the material and the success of the composite. Various factors were considered, namely, the influence of temperature, dosage, pH and contact time. The isotherms, kinetics and thermodynamic parameters were successively discussed.

The qmax value of 214.29 mg/g of the material was higher compared to the general sorbent, thus, the graphene oxide/gluten composite material was a suitable sorbent for methylene blue removal. Overall, the graphene oxide/gluten composite material can be considered as an effectual and prospective adsorbent to remove methylene blue in the textile and apparel industrial effluent.

Graphene oxide is a potentially excellent sorbent. However, the high dispersibility of GO is detrimental to adsorption, it disperses rapidly in an aqueous solution making separation and recovery difficult. The high load capacity and recyclability of gluten as a colloid make it a suitable carrier for fixing GO. Studies on the combination of GO and GT into composite adsorption material and for the removal of dyes from dyeing wastewater have not been reported. The composite material research on GO and GT can provide new ideas for the research of these kinds of materials and contribute to its wider and convenient application in wastewater treatment.

This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA) values of Redplum and Sahiwal-based milk smoothies stored under refrigeration.

The smoothies were developed by incorporating optimum level of natural antioxidants, fresh red plum and Sahiwal milk. They were aerobically packaged in low-density polyethylene pouches and stored under refrigeration (4 ± 2°C) till its spoilage. These smoothies were assessed for various storage quality parameters like sensory parameters, microbiological quality and TBA values at regular interval of two days.

Smoothies made without using natural antioxidants were in good condition for four days, and treated smoothies were stored well for six days. The microbial profile showed significant (p < 0.05) increase in SPC and psychrophilic counts on advancement of storage days. However, no coliform and yeast and mould were detected in all variants of smoothies during storage. TBA values were also increased during storage. But microbial counts and TBA both were under the prescribed limit as described by various organizations. Smoothies treated with Tulsi were found best followed by lemongrass- and aloevera-treated products.

Amino acid and fatty acid profiling may be incorporated to known how the exact nutritional value.

Developed milk smoothies using natural antioxidants may serve the purpose of functional food.

As per the authors, today, world is seeking for health providing components with longer product shelf life. Therefore, the product may serve the purpose.

The paper has demonstrated that the Sahiwal milk and red plum-based smoothies were of high acceptability. Their shelf life was found best when treated with Tulsi, Lemon grass and Aloevera natural antioxidants. It was better in all spectrums like lower microbial counts, higher sensory attributes and lower TBA counts as compared to untreated products.