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The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo‐dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose–sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo‐dehydrated plum, the whole plum immersed into 500B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N‐mm2 were investigated in 500B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo‐dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo‐dehydrated whole plums prepared in 500B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 500B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo‐dehydrated plum treated in 500B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature. Peeled plum exhibited faster drying rate along with highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. The maximum values of water activity and the lowest texture were investigated in 500B sucrose treated whole plum. Osmo‐dehydrated plums prepared from the whole and peeled plum using only 5% NaCl solution resulted in less sugar and more total phenolic content. With a view to the dehydrated plum overall quality, color, and acceptability, unpeeled plum treated in 500B sucrose performed better.

In this study, an effort was made to evaluate the flowability and compressibility characteristics of moringa leaf powder (MLP) and jackfruit bulb powder (JBP) granules and tablets. Three distinct formulations (F2=63%MLP+5%JBP, F3=58%MLP+10%JBP, and F4=53%MLP+15%JBP) were developed alongside a control formula (F1=68%MLP+0%JBP) to evaluate the impact of JBP incorporation as an excipient on the tablet quality. The powders derived from Moringa oleifera leaf and jackfruit bulb underwent thorough material property analysis. JBP exhibited fair flowability regarding compressibility index (CI=17.57) and Hausner ratio (HR=1.21) while MLP demonstrated poor flowability (CI=31.33,HR=1.45). However, the incorporation of JBP, especially up to 10%, maintained the excellent flowability of the granule formulations (CI<10, HR=1-1.11) without causing any deterioration in material properties. The addition of JBP increased the lightness and reduced the greenness of the granules. Quality parameters of the formulated tablet, for example, hardness and disintegration time, consistently increased from F1 to F4, while the friability of the tablets decreased. Moreover, tablet hardness and disintegration time exhibited positive correlations (p<0.01) with JBP incorporation and negative correlations (p<0.05) with friability. In conclusion, this study advocates the incorporation of JBP, up to 10%, as an excellent binder, enhancing both the tablet's quality and nutritional value.

In this study, an effort was made to evaluate the flowability and compressibility characteristics of moringa leaf powder (MLP) and jackfruit bulb powder (JBP) granules and tablets. Three distinct formulations (F2 = 63 % MLP + 5 % JBP, F3 = 58 % MLP + 10 % JBP, and F4 = 53 % MLP + 15 % JBP) were developed alongside a control formula (F1 = 68 % MLP + 0 % JBP) to evaluate the impact of JBP incorporation as an excipient on the tablet quality. The powders derived from Moringa oleifera leaf and jackfruit bulb underwent thorough material property analysis. JBP exhibited fair flowability regarding compressibility index (CI = 17.57) and Hausner ratio (HR = 1.21) while MLP demonstrated poor flowability (CI = 31.33, HR = 1.45). However, the incorporation of JBP, especially up to 10%, maintained the excellent flowability of the granule formulations (CI < 10, HR = 1–1.11) without causing any deterioration in material properties. The addition of JBP increased the lightness and reduced the greenness of the granules. Quality parameters of the formulated tablet, for example, hardness and disintegration time, consistently increased from F1 to F4, while the friability of the tablets decreased. Moreover, tablet hardness and disintegration time exhibited positive correlations ( p < 0.01) with JBP incorporation and negative correlations ( p < 0.05) with friability. In conclusion, this study advocates the incorporation of JBP, up to 10%, as an excellent binder, enhancing both the tablet’s quality and nutritional value.

Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy-based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vita¬mins, minerals, and antioxidants and do not contain a starter culture that can compete with the nutrients. The probiotication of fruit and vegetable juices (apple, carrot, citrus fruit, pomegranate, watermelon, tomato, and pineapple) are performing as efficient probiotic bacteria carriers. This review covers the previous works that highlighted the variety of probiotic fruit and vegetable juices as well as the viability of each probiotic in various products after proper fermentation and storage. In addition, physicochemical and sensory changes that occurred during the processing and storage period have been discussed. Furthermore, strategies (microencapsulation, adding prebiotics, antioxidant addition, maintaining optimum pH, temperature, adaptation with resis¬tance, and good packaging) to improve the stability of probiotic bacteria are outlined, as it is difficult to maintain the stability of probiotic bacteria during storage. Finally, the manuscript discusses the effect of probiotic fruit and vegetable juices on human health.

The research was concerned with the enzymatic hydrolysis followed by alcoholic fermentation of corn flour. Commercial corn flour purchased from local market contained starch of 87.25%, moisture 11.86% and ash 0.70%. The kinetics of corn flour hydrolysis was performed at 50°C, 65°C and 80°C using commercial thermos table-∞-amylase and ∞-amyloglucosidase. During hydrolysis the residual starch content was decreased with increasing hydrolysis time. The line weaver- Burk plot for enzyme hydrolysis of corn starch for 2.5%, 5% and 10% flour solution showed a Km value of 2.46, 2.27 and 1.73 mg/ml and Vmax values 1.23, 1.21 and 0.96 U/ml for 50°C, 65°C and 80°C respectively. Thin layer chromatography (TLC) was used to detect the presence of dextrose in the hydrolyzates. The Rf (Retention factors) values showed that the starch was mainly composed of dextrose and depended on carrier solvent use for dextrose assessment. When 100% ethyl alcohol used as carrier solvent the Rf value was 0.72 and ethyl alcohol: ethyl acetate= 1:1 the Rf value was 0.65. Both corn flour solution and its enzymatic hydrolysates were fermented with commercial baker’s yeast. Both the cases starch content was decreased and alcohol content was increased during hydrolysis and alcohol production was 3 times more from hydrolysates. The results obtained here will be useful for further research in the production of other value added products like white vinegar from the produced alcohol from con flour.