https://fasj.org/index.php/fasj/issue/feed Food and Agriculture Spectrum Journal 2021-09-08T00:38:07+0530 Onkar K. Suryawanshi editor@fasj.org Open Journal Systems <p>&nbsp;</p> <p>The Genesis of Science Research and Literature Foundation (Reg. No. NSK/0000118/2021) Publishes&nbsp;<strong>Food and Agriculture Spectrum Journal (FASJ)&nbsp;</strong>ISSN- 2582-7545<strong>&nbsp;</strong>as open access, peer-reviewed international journal dedicated to the promotion of research in Food, Agriculture sciences, and allied fields.</p> <p>We define Open Access journals as journals that use a funding model that does not charge readers or their institutions for access.</p> <p><strong>The journal publishes</strong></p> <ul> <li class="show">Food Science and Postharvest Technology</li> <li class="show">Agricultural Engineering</li> <li class="show">Agronomy</li> <li class="show">Entomology</li> <li class="show">Food Science and Postharvest Technology</li> <li class="show">Horticulture (Fruit and Fruit Technology)</li> <li class="show">Molecular Biology and Genetic Engineering</li> <li class="show">Plant Breeding &amp; Genetics</li> <li class="show">Plant Pathology</li> <li class="show">Seed Science and Technology</li> <li class="show">Soil Science &amp; Agricultural Chemistry</li> <li class="show">Biochemistry and Crop Physiology</li> <li class="show">Agronomy</li> <li class="show">Horticulture</li> <li class="show">Agricultural engineering</li> <li class="show">Agricultural economics</li> <li class="show">Animal science</li> <li class="show">Agribusiness management</li> <li class="show">Farm management</li> <li class="show">Agriculture and consumer protection</li> <li class="show">food microbiology, food chemistry</li> <li class="show">Biotechnology food science and technology</li> <li class="show">Food engineering &amp; processing</li> <li class="show">SENSORY ANALYSIS</li> </ul> https://fasj.org/index.php/fasj/article/view/73 Evaluation of jam from combination of Gooseberry and Aloe Vera 2021-09-08T00:38:01+0530 Gurupriya.A Suresh bhavanam (Mundakatharyil) gururpriyaajitha@gmail.com <p>The fruits of the gooseberry bush are small, weighing around 0.1-0.2 ounces (3-6grams) each. They may vary in colour and can be green, red, yellow white. Amla provides an eclectic mix of flavours that could not be compared to any of the common fruit types.it has a sour, astringent taste combined with a sweet and bitter undertone. Aloevera is a stem less or very short-stemmed plant growing to 60-100cms (24-39inches) tall, spreading by offsets. The leaves are thick and fleshy, green to grey-green, with some varieties showing white flecks on their upper and lower stem surfaces. Jams are made by combining sugar, pulp, and/or puree from one ore more types of fruit, water, and jelling agents due to the increasing number of health problems occurring in society, caused by obesity, metabolic syndrome and diabetes, the demand for the products with reduced calorie content as increased on the market. There for particularly low-sugar jams in which some of the sucrose as been replaced by sweeteners (e.g., cane sugar, jaggery, honey), are valued by consumers. Honey is a natural sweetener, which, apart from there sweetening properties, exhibit antimicrobial, antioxidant and also acts as a preservative.</p> 2021-09-06T00:07:29+0530 Copyright (c) 2021 Food and Agriculture Spectrum Journal https://fasj.org/index.php/fasj/article/view/86 A Review on Process of Freeze Drying Technology 2021-09-08T00:38:03+0530 Shreyas Mondhe shreyasmondhe@gmail.com <p>From various methods of Drying, In this article has mentioned only “Freeze Drying”. Sublimation is the basic principle of Freeze Drying Technology. Freeze Drying is the method mainly used for drying thermolabile materials. Lyophilization or Cryodessication is another name for Freeze Drying, it is a low-temperature dehydration method that involves freezing the product, lowering the pressure, and removing the ice by sublimation.</p> 2021-08-29T13:36:27+0530 Copyright (c) 2021 Food and Agriculture Spectrum Journal https://fasj.org/index.php/fasj/article/view/85 Current Trends in Dairy Analogues: Functional Food 2021-09-08T00:38:03+0530 Gayathri Devi M K gdkrishnan97@gmail.com <p>In recent decades, functional food and novel products has risen dramatically in the food sector associated with massive increase in shifting towards healthy diets. Milk is a complete food that provides nutrient dense diet among other food products. However, some drawbacks are deficiency of some minerals and also with some health issues such as milk allergy and lactose intolerance, have exacerbated certain population groups to seek dairy alternatives that are much more superior to conventional dairy products. At present, dairy analogues are available commercially and different types of dairy analogs are discussed in this review such as imitation milk, non-dairy fat, cheese analogs and non dairy dessert. These products are considered as a functional food, which provides health promoting substance beyond their natural nutrients. Dairy analogues are prepared from soybean, oat, coconut, multigrain etc., which are subjected to some pre treatments to ensure their functional compounds. Plant-based dairy alternatives would endow a convenient option to dairy products when they are postulated into broadly appealing and highly nutritious products.</p> 2021-08-31T00:00:00+0530 Copyright (c) 2021 Food and Agriculture Spectrum Journal https://fasj.org/index.php/fasj/article/view/71 EMPIRICAL STUDY OF MORINGA LEAVES POWDER 2021-09-08T00:38:04+0530 SURAJ RAGHOJI raghojisuraj11@gmail.com <p>Moringa oleifera (drumstick)is a plant that is commonly recognize as supernatural tree, the multipurpose tree. The moringa has been used from hundreds of years considering its healthy beneficiary (medicinal) use, the leaves, cases, blossoms and numerous pieces of moringa oleifera, is loaded with the wide scope of photochemical and have been generally utilized as food and medication. the leaves are reasonable utilized and richly accessible, however are generally underutilized and are frequently disposed of this investigation pointed toward assessing the organization of moringa oleifera leaves and on detailing esteem added moment items that can be effectively burned through. New leaves were obtained, conceal dried and ground to homogenous combination and afterword put away in sealed container .the MO has antifungal, anti-depression, flame preventing features in it along with that MO trees each and every part full of so many essential nutrients that our body needs generally on daily basis. They are full source of vitamins, minerals, amino acids and so on, sometimes the leafy portion of moringa can be applied directly to fungal infected area (dandruff) in case.. in one study they indicates that the richly accessible and exceptionally nutrition however to great extent underutilized in different food definitions to improve the health benefits and more extensive acknowledgment and utilization. This research study pointed towards assessing the structure of Moringa Oleifera leaves and planting esteem added moment items that can be effectively devoured. The resultant MO leaves powder was read for general creation, minerals (ca, fe, p) and cancer preventing agent rummaging movement.</p> <p>&nbsp;</p> 2021-09-05T19:37:09+0530 Copyright (c) 2021 Food and Agriculture Spectrum Journal https://fasj.org/index.php/fasj/article/view/90 Microgreens: a Multimineral Superfood 2021-09-08T00:38:06+0530 Shivani Ojha shivani19ojha@gmail.com Shantanu Rajguru shantanurajguru01@gmail.com Shubham Chavan chavanshubham8558@gmail.com <p>Microgreens have gained traction recently in the food industry not only because of their colour and appearance but also a diversified nutritional profile and sensorial properties. They are edible seedlings of vegetables and herbs which are predominantly used in the culinary industry to enhance flavour, appearance and nutritional value of food since the late 20<sup>th</sup> Century. Microgreens come under the category of functional foods. They are a rich source of many vital nutrients such as minerals, vitamins, antioxidants and bioactive compounds and meet up to the nutritional demands of individuals when consumed in a small amount. The nutritional value of microgreens is quantifiably high when compared to mature and fully grown vegetables. The main focal point of this review is to study the production, cultivation, post-harvest techniques and packaging and nutritional benefits of microgreens.</p> 2021-09-08T00:19:19+0530 Copyright (c) 2021 Food and Agriculture Spectrum Journal