eChapters

In India the problems of protein energy malnutrition, anemia, and vitamin A deficiency are more prevalent among children and adolescents (Udayasree, Manjula, & Sowjanya, 2013). To overcome these problems, the need of nutritional compositions rich foods came into existence. One of such foods which constitute the most significant attention of nutrients is “Spirulina”. Spirulina is a common name for supplements derived mainly from two Cyanobacteria species, i.e. Arthrospira maxima and Arthrosepira platensis, which are human and animal.

The proposal presented takes into account the rationale of using natural source of immunity, discarding any preservatives or artificial flavors and additives. Collection of fresh produce followed by processing of fruits and vegetables, in the form of a veggie mix slushy which is ready to eat, ready to cook and easy to digest, through the use of sustainable retorting technology. The proposal takes into account the major problems regarding food for the elder like lack of digestion, in sufficient appetite, lack of value in terms of vitamins and minerals of food, also targeting the notion of feeling sick by taking multi vitamin and immunity tablets on a regular basis.

Diverse categories of Food Products such as canning, preservation of fruits and vegetables, processing of poultry products, dairy goods and many more present different challenges for wastewater disposal and regular use of water. A significant source of environmental pollution is the dissipated water generated from food product development and other agricultural tasks. This waste is being considered the most strenuous and requires a high amount of capital to convert this waste into reusable waste and the main reason behind this is different nutritional components such as inorganic and organic carbon compounds, nitrogenous elements, suspended and dissolved solids, high amount of biochemical and chemical oxygen demands (BOD & COD).

As a result of a number of health advantages provided by functional foods, a substantial rise in their popularity has been seen in recent years (Keservani et al., 2010).

Drying is basically the unit operations which is used in many of the food industry nowadays. It can be desirably known as the process of removing moisture to relent a hard products. It is the transfer of energy source, mostly it derives heat from the outer environment to the dryer in which the food products is placed.

Most of the starch sources are cereals (40 to 90%), tubers (65 to 85%), roots (30 to 70%), legumes (25 to 50%) which contain nearly 70% of starch on dry basis (Santana & Meireles, 2014). Major application of starch is seen in food production, where it is used as a thickening agent, for stabilization, adsorption, gelling, for binding aromatic compounds and as a film forming agent as well (Subaric et al., 2007). About 0.8-3.2 tons of CO2 per ton of plastic can be saved by using starch-based plastics (Patel 1999).

In India after rice wheat (Triticum aestivum L.) is the second most important cultivated food crop belonging to family poaceae. Total production of wheat was 760 million tons in India during 2016-2017 (FAOSTAT, 2017) which is second largest in the world after china. In India highest producing state of wheat is Uttar Pradesh followed by Punjab, Haryana, Madhya Pradesh, Rajasthan etc. Wheat is categorize into seven commonly known wheat classes those are hard red spring, hard red winter, soft red winter, hard white, soft white, durum and mixed wheat (Khamis, 2014). 

Probiotics have been newly defined as ‘live microbes which passage the gastrointestinal tract and in doing so benefit the health of the consumer differing from the earlier definitions which focused on probiotic interfaces with original intestinal microbes (Fuller, 1989). These definitions of probiotic bacteria generally agree that probiotic bacteria should be living organisms toward consult health benefits. Probiotics have been reported to play a therapeutic role by modulating immunity, lowering cholesterol, improving lactose tolerance and preventing some cancers (Kailasapathy and Chin, 2000).

A number of quality management tools are being used in food processing industry. Often selection of such tools are tough as it involves several factors for decision-making. The problem of choice of quality management and tools can be solved by selection on the basis of the objective decision making process rather than on the opinion of the decision makers (Sukkarn and Thawesaengskulthai, 2015).

Food preservation methods are important in order to avoid glut or shortage of food in the market. In addition it helps to increase the shelf life, maintain the nutritional and sensorial quality, facilitate transportation and improve the overall value of the commodity. Even though various methods of food preservation are available now. Most of the conventional methods are thermal preservation methods which may result in the loss of volatile nutrients and flavour, different sensorial modifications, microbial spread with or without gas production, damage to the microstructure, rupture of coating or packaging surfaces and microbial recontamination caused by non-hermetic closure.

Food and nutrition are necessary for all living beings to maintain good health[1]. Thermal treatment is commonly used for preservation of food. Although application of thermal treatment can ensure food safety, it may cause undesirable changes in the nutritional, sensory and functional properties of food products[2]. Due to growing awareness of connection between the diet and the health, there is an increase in demands for fresh-like, palatable, additive-free and microbiologically safe food products with high nutritional value and quality[3].

Jamun (Syzygium cuminii L. Skeels) is an evergreen tropical tree which belongs to family ‘Myrtaceae’. It is commonly known as java plum, jambul, jamun, black plum, faux pistachier, Indian blackberry, doowet and jambolan. Jamun is native to the subtropical Himalayas, India, Sri Lanka, Malaysia and Australia. Its fruits are delicious and have great importance in folk medicine (Ayyanar and Subash, 2012).

Studies have shown that modified atmosphere packaging (MAP), and controlled atmosphere storage have the ability to delay quality losses and thus extend shelf life of fresh or minimally processed or fresh-cut produce (Church 1994; Gil et al. 1996a, b; Lee et al. 1995). Modified atmosphere packaging of fruits can result in reduction of respiratory activity, delay in softening and ripening and a reduced incidence of various physiological disorders and pathogenic infestations (Artés 1993).

Abstract

The objectives of the study is to help to create self-employment and provide proper information for different conventional milk based products. Traditional dairy foods have always played a crucial role in preservation of precious milk nutrients and promotion of its use among masses. The demand for milk and milk products is increasing with increasing of world's population. To meet these needs, high-end technology is needed for emerging the capability of milk production and preserving it by producing high quality milk products. The dairy industry is highly localized owing to perishable nature of milk products. Approximately 50% of the total milk produced in India has been projected to be processed into a variety of conventional milk products, such as khoa, chhena, paneer, dahi, ghee, kalakand and a wide range of sweets in rural areas mostly by the rural citizens. Therefore, setting up a milk-based food production system and updating conventional technologies to manage milk-based products on a commercial scale is very important.

Dehydration (or drying) is defined as ‘the application of heat under controlled conditions to remove the majority of the water normally present in a food. The main purpose of dehydration is to extend the shelf life of foods by a reduction in water activity. This inhibits microbial growth and enzyme activity, but the processing temperature is usually insufficient to cause their inactivation. Therefore any increase in moisture content during storage, for example due to faulty packaging, will result in rapid spoilage.

Wood apple (Feronialimonia) commonly known as Bael in various Indian sub-continent languages is the most under-utilised fruit despite of its aromatic flavor, high nutritional components and important medicinal values. Reason may be due to challenge in harnessing the pulp from the fruit. It is considered under seasonal fruit but it has long duration of shelf-life as compared to other fruits.The physic-chemical characteristics revealed that it has high shell weight of 55.67% as compared to pulp weight of 43.77% (Devi et al. 2018).

Cellulose is a homopolymer of β (1–4) glucose linkage. It is the most abundant polymer present on the surface of the earth, which is mainly produced by the vascular plants (Sharma et al., 2019; Dayal et al., 2013; Sheykhnazari et al., 2011). Cellulose obtained from higher vascular plants has been employed for making textile and papers.

Developing a nutraceutical or functional food is becoming mandatory as looking at the current nutritional status of the population over the world. Nutraceutical foods are proven to cause several health benefits to people. Hence the basic aim behind developing the nutraceutical chocolate bar was to fulfill the nutritional demands and provide some additional benefits to people. The product mainly contains two key ingredients that are, Drumstick (Morings oleifera) which has the most qualities to call a Superfood” and Quinoa (Chenopodium quinoa) which is referred to as “Mother of all grains”.

Quinoa (Chenopodium quinoa Willd.) is a part of “Chenopodiaceae” family. Up to 250 species of Chenopodium have been identified to date. Quinoa is a South American grain that has been farmed in the Andes for thousands of years, particularly in Peru and Bolivia. It is considered as a sacred plant because of its abundance in protein and essential amino acids (Jancurova et al., 2009). Quinoa is distinguished by its excellent adaptability to a diverse variety of land and environmental variables. Both leaves as well as the grains are considered as the edible parts. However, the quinoa grains have been extensively studied and economically explored (Rocha, 2008).

Snack foods have become an essential part of the diet throughout the World and they are prepared from natural ingredients or components to yield products with specified functional properties. Extrusion cooking technology getting more popularity over other traditional processing technologies because extrusion shows continuous efficient cooking, mixing and forming process.

Cooking oil when heated there will be some changes like its colour, flavour, smoke formation etc. One change is the change in total polar compounds (TPC). TPC is used to measure the quality of oil. The TPC value increases with the reheating of oil, higher TPC value means the oil having high contain of peroxide and hydro peroxide. FSSAI fixed the value of TPC at 25%, beyond of this value the cooking oil can causes health issues like hypertension, atherosclerosis, Alzheimer’s disease , liver disease even liver cancer.

Vegetable oils and fats play a very important role in our diet. They provide essential fatty acids which are precursors of important hormones such as prostaglandins. They control many physiological factors such as blood pressure, cholesterol and reproductive system [1]. Coconut oil is a popular vegetable oil obtained from kernel of fruit coconut (Cocos nucifera). It is liquid at room temperature and bland in taste. Coconut oil is extensively used in cooking purpose in coastal tropical regions although it has been used in abundance for its medicinal properties.

Millets are essential grains that help developing nations in Asia and Africa’s semi-arid tropics, particularly India, Nigeria, and Niger, achieve food and nutrition security.They are grown on soils that are usually too weak for any other crop to grow. They can withstand drought, minimal fertiliser treatment, and temperature swings better than other cereal crops, and their short growing season makes them exceptional. Millets are all-season crops that can be grown all year and provide several security benefits (food, feed, health, nutrition, livelihood, and the environment), making them the most cost-effective agricultural security crop. Sorghum (Great millet), Bajra (Pearl millet), small millets such as Korra (Foxtail millet), Ragi (Finger millet), Kodo millet, Proso millet, Little millet and Barnyard millet are all important millet crops grown in India.

Since shrimps live and grow in water, water quality has an impact on their growth and survival. Water of good quality means that the parameters influencing shrimp growth and survival rates are within the optimal range of shrimp requirements. Each water quality parameter can have a direct impact on the health of the animals. Shrimp suffer from stress and disease when exposed to improper levels of dissolved oxygen, ammonia, nitrite, or hydrogen sulphide. Water quality parameters, however, influence each other in the complex and dynamic environment of aquaculture ponds. 

The presence of humic acids, fulvic acids, metallic ions, suspended matter, plankton, weeds, and industrial effluents all contribute to the colour of natural water.

Salinity is a measure of the total concentration of dissolved solids, which is usually expressed in parts per thousand (ppt). Chloride, sulphate, bicarbonate, and bromide are anions (- charged). Cations that are positively charged are sodium, magnesium, calcium, potassium, and strontium. The main solids are sodium and chloride.

Although it is the fourth most abundant element in the earthís crust, it is found in very low concentrations in surface waters and the ocean. It is found in many enzymes that are involved in energy transformations, making them necessary for bacteria, plants, and animals.

Phytoplankton populations are important in shrimp ponds because they aid in shrimp nutrition and the removal of excess nutrients from the pond environment. They can be beneficial or have potentially negative consequences, depending on how they are managed.

The preservation methods used for water samples differ depending on the experiment to be performed, and they are as follows:

Interactions of different chemical components affect water quality in shrimp ponds.

Many chemistry principles are abstract (for example, carbonatebicarbonate buffering) and difficult to grasp. However, a fundamental understanding of the concepts and chemistry underlying the interactions of pH, CO2 , alkalinity, and hardness is required for an effective and profitable pond management. It is impossible to avoid; water quality is water chemistry.

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The word physiology initially meant for that branch of biology which deals with the function of living organisms.Physiology can be defined as the study of mechanisms of body functions. Physiology is concerned with the way the various systems of the body function and the way each contributes to the functions of the body as a whole.Thus, physiology not only seeks to define the functions of living organisms like feeding, digestion, respiration, transport of gases in the blood, circulation and functions of the heart, excretion and kidney functions, muscle and movement, reproduction etc but also seeks to answer to ‘why’ and ‘how’ all these functions are regulated.

Blood is the fluid pumped by the heart that circulates throughout the body via the arteries, veins, and capillaries . Blood is a body fluid in animals and human beings that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells. Hematology is the science or study of blood, blood-forming organs and blood diseases.

The heart is a muscular structure that contracts in a rhythmic pattern to pump blood. The heart functions as a pump to provide a continuous circulation of blood throughout the body.The blood vessels that take blood from the heart to the various tissues are called arteries.Arterioles open into a network of capillaries which constitute the microcirculation. Circulation of blood in the body is important for the transport of nutrients to all parts of the body and for the transport of gases and waste products. The primary function of the heart is to transfer sufficient blood from the venous system to the arterial side of the circulation under sufficient pressure to maintain the circulatory needs of the body.

Transport systems are crucial to survival. Unicellular organisms rely on simple diffusion for transport of nutrients and removal of waste. Multicellular organisms have developed more complex circulatory systems. The circulatory system is responsible for the transport of the various essential compounds and other factors around the body, as well as the removal of the metabolic wastes that accumulate in the tissues from body activities to places of elimination.

The muscular system allows movement and necessary functions such as circulation, digestion, and breathing. It is made up of muscles and connective tissue, such as tendons. The muscular system also helps provide support and shape. In the body, muscles have primary functions to provide motion, maintain posture, and generate heat.

A neuron is the basic unit of nervous tissue. It is specialized for the function of reception, integration and transmission of information in the body. The nerve cells are excitable, i.e. capable of generation of electrical impulses at their membranes. The electrical impulses generated in the excitable tissues, in most instances, can be used to transmit signals along the membranes.

Detection of sensations allow the body to be aware of changes (or stimuli) that occur in the environment or inside the body. These senses permit the central nervous system to produce reactions for the stimuli and maintain body homeostasis. Somatic senses (“soma” means body) detect touch, pain , pressure, temperature, and tension on the skin and in internal organs. Special senses detect the sensations of taste, smell, hearing, equilibrium, and sight, only in special sense organs in the head region. All senses are detected by sensory receptors, and after integration and processing being done in the central nervous system, motor nerves produce a response.

Digestion is the process by which food is converted into substances that can be absorbed and assimilated by a living organism. In most animals it is accomplished in the digestive tract by the mechanical and enzymatic breakdown of foods into simpler chemical compounds. Digestion usually consists of two elements: a mechanical/ physical stage, e.g. mastication, churning, emulsification, in which no chemical bonds are broken and no enzymes are required; and a chemical stage requiring enzymes in which complex food molecules are broken down by hydrolysis into a state in which they can be absorbed.

The primary role of the respiratory system is to provide O2 to the tissues for metabolic needs and remove the CO2 formed by them. Body needs oxygen to oxidise the food nutrients and derive energy. In this process carbon dioxide is produced in the body, which is toxic and must be removed quickly and efficiently. The oxygen utilization & carbon dioxide production takes place within the mitochondria of cells of the various tissues.

Substances which are in excess of the body and/or are harmful need to be removed constantly. This function is carried out by the excretory organs which include skin, gastrointestinal tract and kidney. Skin excretes water and salts in the form of sweat. Gastrointestinal tract removes undigested food material as well as some heavy metals in the form of faeces. Kidneys are the main excretory organs which together with a pair of ureters, a urinary bladder and urethra constitute the excretory system. Renal function is essential for homeostasis.

A large proportion of the body of mammals including domestic animals, is made up of water. This water is an essential attribute for the life of the animals. Animals deprived of food but provided water will survive much longer than the animals provided with food but deprived of water. Water is the basis of the liquid environment of the cells, which Claude Bernard called the milieu interieur, and Cannon the fluid matrix.

Animal body contains several fluids other than blood and lymph which have specialized functions for specific organs. Two of these fluids are cerebrospinal fluid and synovial fluid. The cerebrospinal fluids protects and supports brain and spinal cord function. Synovial fluid protects the functioning of the movement of the body by bone-muscular joints.

Endocrine glands are organs which secrete chemical substances called hormones into the bloodstream. Hormones are chemical substances that are produced in one tissue, released into the bloodstream, and carried to other tissues, where they act through specific receptors to bring about changes in cellular activities. The term hormone is derived from the Greek root meaning to excite.

Reproduction is essential for the survival of the species but not for the survival of the individual. The female reproductive system is entrusted with the responsibility to produce female gametes ie ova and hormones that regulate and integrate the functional activity of the female reproduction.

The male reproductive system consists of a pair of testes that produce sperm (or spermatozoa), ducts that transport the sperm to the penis and glands that add secretions to the sperm to make semen. The adult mammalian testis performs two important functions, spermatogenesis and male sex hormone production. It is an organ structurally designed to produce the haploid male gametes from diploid postnatal germ-line stem cells, i.e. type A spermatogonia.