Food and Agriculture Spectrum Journal https://fasj.org/index.php/fasj <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> The Global Society of Research and Literature en-US Food and Agriculture Spectrum Journal 2582-7545 Development, Processing, Packaging, Storage and Quality Evaluation of Multigrain Instant Kothimbir Vadi Mix https://fasj.org/index.php/fasj/article/view/4 <p>Instant mixes are more popular as it requires little preparation time and gives uniform quality attributes. Considering the today’s busy life style and need of instant food in every family, the multigrain instant <em>kothimbir vadi</em> mix was considered the utmost important. In the multigrain as cereals flours (sorghum, wheat, pearl millet, finger millet and brown rice), pulses flours (<em>dals</em> of bengal gram, <em>moong</em>, and<em> urad</em>) and spices (dried coriander leaves, powders of turmeric,<em> dhania</em>, cumin seed, ginger, garlic, and green chilli), sesame seeds, asafoetida and salt were used. The flours and powders were prepared in the laboratory. Seven different treatments were maintained. The most acceptable treatment was screened out by sensory quality evaluation panel members. Amongst, the most acceptable treatment (T7) was selected (highest score) and further used for bulk preparation, then the flour mix was packed in standy pouches and stored under ambient conditions for studying the changes in quality attributes such as proximate constituents, microbial count (TPC) and sensory quality parameters for a period of 60 days storage by following sampling protocol on every 15<sup>th</sup> day. From the results, it was observed that the instant mix had exhibited the values of proximate constituents 0 day analysis, moisture (5.4%), protein (11.73%), fat (0.93%), carbohydrates (78.74%), crude fibre (6.8%), ash (3.2%) and energy value (370 Kcal) per 100g. The same constituent values analysed on 60<sup>th</sup> day and compared with that of the 0 day values did not show any significant statistical differences. Similarly, the microbial count (TPC) estimated on 0 day and that of on 60<sup>th</sup> day storage did not show any significant differences at various dilutions. Likewise, for the sensory quality evaluation, the store sample (instant mix) was converted into <em>vadi </em>on each sampling day and then given to the 20 semi-trained panel members using 5-point hedonic scale. The means of mean score of the sample evaluated on 0 day and that of on 60<sup>th</sup> day storage did not show any significant changes in the overall sensory quality attributes (colour, texture, aroma, taste, appearance and overall acceptability). From the results, it is concluded that the multigrain instant <em>kothimbir vadi </em>mix was found to be remained in good condition for a storage period of 60 days under ambient conditions without showing any sign of spoilage.</p> MADHURA SHAH S.M. Naikare Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-28 2020-12-28 2 01 50 55 Weather Monitoring System using ESP8266 https://fasj.org/index.php/fasj/article/view/62 <p>Internet of Things (IoT) is an optimized and efficient solution for connecting and exchanging data with other devices over the Internet. As IoT interact and communicate with each other, the human effort that saves time is minimized. IoT technology is used in the framework proposed in this article. This system basically is the solution for monitoring various parameters like heat index, soil moisture, temperature, and humidity. Using IoT and respective sensors, the above-mentioned parameters are measured. The weather analysis is made available on the desktop through the website. The user will be able to access the updates through the website where he/she can view the information in the form of statistics.</p> Manaswi Vichare Saiba Uberoi Sakshi Thorat Sheetal Khedekar Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-29 2020-12-29 2 01 35 37 Development And Sensory Evaluation Of Dried Lentil Dumplings https://fasj.org/index.php/fasj/article/view/54 <p>In the present study, a variation of dried lentil dumplings has been made through the utilization of cauliflower. Several trials coded from T1 to T7 were performed. Sensory parameters such as colour, odour, taste, texture and overall acceptability were evaluated for samples using a 5-points hedonic scale. Sensory evaluation revealed the most acceptable sample as T2 with 85g and 15g of moong dal and cauliflower respectively. It was observed that sensory scores varied significantly in terms of odour while slight changes were noted for other attributes.</p> <p>&nbsp;</p> Vyshnavi Railla Valentina Prasad SUCHARITHA NARUKULA MADHULIKA KIRANKUMAR Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-31 2020-12-31 2 01 1 6 PLANT BASED BUTTER NAD NOVEL ALTERNATIVES https://fasj.org/index.php/fasj/article/view/59 <p>Plant based butter is one of the great alternatives to dairy butter and most sustainable food. Replacement of dairy butter with plant source is also an environmental friendly approach and helps to avoid several lifestyle diseases like diabetes, hypercholestermia, obesity and coronary heart diseases so on. Plant based butter is mostly from oilseeds, nuts and seeds also from fruit like avocado that contains higher fat level which contains certain antioxidants and bioactive compounds which acts as antifungal, anticarcinogenic and cytotoxic activities. Recently, there are many finding and researches that works on the complete replacement of butter with the use of vegetable oils and emulsifiers. This review article presents some of seed and fruit butters and novel oleogels which are used as dairy fat replacers with desirable rheological and textural properties.</p> Dharani Muthusamy Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-29 2020-12-29 2 01 25 34 Utilization of Whey Protein as Whey Ice Candy Produce Bioactive Peptides and Reduce Its Antigenicity https://fasj.org/index.php/fasj/article/view/66 <p>In this study, reduce the antigenicity of whey protein using the digestive enzyme it’s the way whey ice candy has been preparing. Pepsin enzyme was used for hydrolysis and produce bioactive peptide-like ACE-inhibitor, an opioid peptide which is beneficial for cardiovascular health, nervous system, improve digestibility system, increases metal-binding ability, anti- appetizing and boost immunity. It is containing fruit juices and sugar which will increase the palatability of whey candy. According to the consumer acceptability test of whey, ice candy was successfully accepted in the market<strong>.</strong></p> Ravi Viradiya Copyright (c) 2021 Food and Agriculture Spectrum Journal 2021-03-30 2021-03-30 2 01 67 70 Orange Peel, Preservation, Health effective, Waste utilization. https://fasj.org/index.php/fasj/article/view/69 <p>A number of Ago-industrial by-products or wastes like citrus pulp, citrus meals, citrus seed meal, citrus molasses and citrus peels are generated from fresh citrus after the main products of interest have been removed or extracted during processing or peeled for direct human consumption as in the case of developing countries. The waste utilization of orange peel is the most important aspect of this study.</p> <p>The Present Study was undertaken to prepare orange peel pickle by using different preservatives and to assess its shelf life and overall acceptability of pickle in sensory evaluation. The study was conducted to note down the efficacy of preservatives on the shelf life of pickle. Sensory evaluation was done in order to see the acceptability of product for parameters color, flavor, aroma, texture and overall appearance. In the first treatment pickle was prepared with sugar. In second treatment pickle was prepared with jaggery. Both combinations were observed majorly for taste and shelf life. Treatment 1 (T1) showed best result in terms of shelf life and Treatment 2 (T2) showed best result in terms of sensory.</p> <p><strong>&nbsp;&nbsp;</strong></p> ketaki patil Copyright (c) 2021 Food and Agriculture Spectrum Journal 2021-05-02 2021-05-02 2 01 An insight to protein energy malnutrition https://fasj.org/index.php/fasj/article/view/28 <p>Malnutrition refers to the receipt of any nutrients for too little or too many .Health complications, including impaired growth, eye problems, diabetes and heart disease, can lead to this. Worldwide, hunger affects many individuals. Depending on their weather, way of life and finances, some populations have a high chance of developing some kinds of malnutrition. Malnutrition is a disease arising from lack or overconsumption of nutrients. People who are malnourished often have vitamin and mineral deficiencies. Micronutrient deficiencies can also occur due to over consumption, though. One can be be overweight or obese due to excessive calorie intake but not get enough vitamins and minerals simultaneously. This is because food products that contribute to over-nutrition are high in calories and fat, but poor in other nutrients, such as snacks that are loaded with refined sugar or fried snacks.</p> Sanaya Shelke Tejas Dongare Deepti Chaudhari Sameer Kumar Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-28 2020-12-28 2 01 7 12 Nutritional Deficiency Disorders https://fasj.org/index.php/fasj/article/view/30 <p>Nutrients are the most essential factors in the human body responsible for growth. Carbohydrates, fats, proteins, minerals and vitamins are examples of nutrients, water and fiber are also some of them. All these nutrients have to be present in the meal in specific percentages. The imbalance of these percentages leads to the lack of some nutrients and overconsumption of others. This leads to certain negative health conditions.</p> Rucha Boralkar Abhishek Sharma Sandip Gaikwad Tejas Dongare Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-28 2020-12-28 2 01 56 66 EMERGENCE OF DIFFERENT SOURCES FOR THE PRODUCTION OF NATURAL FLAVORS https://fasj.org/index.php/fasj/article/view/57 <p><strong><em>Flavor compounds are incorporated into food products to impart significant flavor rather than the nutrition. This belongs to many different structural classes of chemicals which are either present in various plant and animal sources naturally or can be chemically synthesized.&nbsp;Since humans have an innate sense of attachment to natural things therefore, if we look a large segment of public, they have a strong preference for natural flavors but most available flavor compounds are now produced via chemical processes&nbsp; or extraction because they are more economic.&nbsp; Though they pose a limitation by the formation of undesirable racemic mixtures and at the same time the growing reluctance of the consumer towards chemical is an added factor to shift the industrial interest towards naturalness of the product. So, there are so many researches and studies going on to find out various approaches and ways for producing natural flavors which are briefly reviewed in this paper.</em></strong></p> Shivani Chourasia Pallavi saxena Prachi Gautam Shriya Singh Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-29 2020-12-29 2 01 13 19 A Short Review on ‘Food Addiction’ https://fasj.org/index.php/fasj/article/view/58 <p><strong><em>“Food addiction” has now become field of research &nbsp;for scientist&nbsp; striving&nbsp; to explain various&nbsp; operations and/or behaviors contributing&nbsp; towards the increasing obesity. Ambivalency&nbsp; related to different foods like chocolate arouses which is highly palatable but must &nbsp;be eaten with control. Attempting&nbsp; to regulate its intake, however,it makes it more desirable for chocolate to become more striking , This experience is than&nbsp; categorized &nbsp;as a craving .Although many&nbsp; researchers has&nbsp; discussed&nbsp; &nbsp;on “food addiction” is in its emerging stage, it has potentially many&nbsp; important suggestions for&nbsp; &nbsp;prevention and treatment &nbsp;strategies. This is to be anticipated , as addictive drugs always spout into the same type of&nbsp; processes &amp; systems&nbsp; evolving &nbsp;to stimulate &amp; control compatile behaviours,that includes eating.Analysing&nbsp; food addiction symptoms in nascent stage &nbsp;may help &nbsp;in reducing the probability that neurotic &nbsp;food consumption patterns end up with obesity &amp; weight gain . Methodological considerations are discussed.This mini review is based on the recent studies on Food addiction and its relation with Food craving &amp; obesity. </em></strong></p> Shreya Bhardwaj Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-29 2020-12-29 2 01 20 24 Are Bacteriocins an alternative to Antibiotics https://fasj.org/index.php/fasj/article/view/63 <p>Antibiotics provided a major breakthrough in tackling diseases in 20<sup>th</sup> century. It helped a lot in controlling morbidity and mortality in humans. However, due to emergence of antimicrobial resistance, the current cure is not enough to control morbidity and mortality so scientists are looking for novel therapeutic approach to control diseases and bacteriocins, which are small antimicrobial peptides that are potential alternatives of antibiotics, if not a complete replacement in future. In this paper, we will focus on various types of bacteriocins and their role in controlling morbidity and mortality in humans.</p> Avishek Shaw Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-29 2020-12-29 2 01 38 41 Space Food And Beverage https://fasj.org/index.php/fasj/article/view/65 <p>Many people wonder how and what the astronauts eat, drink and consume during their space missions at the space station. Space food and beverage are the variety of food products that are consumed by the astronauts in the outer space. Many space missions are carried out to bring about different trends in the space foods and the beverages. Various parameters are such as the food preaparations,characteristics,preservations,packaging,innovations,processed food products and different case study aspects are taken into considerations .Space food and beverage study also includes its types, innovations ,challenges and the&nbsp; applications. This study includes the nutritional diet of the astronauts in the space station. space food and beverages also include advancement in the techniques to prolong the shelf life and to the nutritional requirements of the astronauts during the missions. Space food and the beverages should be easy to prepare and easy to clean up in the micro gravity. Space beverages also include study on the different requirements and the experiments on the alcoholic and the non-alcoholic and the way of their consumption in the space station. Menu selection and diet items are have been tremendously evolved from the mercury mission. This study involves the actual food system in the space stations.</p> Neha Phadtare Onkarganesh Phad Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-12-29 2020-12-29 2 01 42 48