Author Archives: Guest Post

Food Trends that you are probably going to see in 2018 – The Food Trends 2018!

By | November 15, 2017

Foodies!!!! Be prepared. Various surprising dishes are waiting for you in 2018. We are few days away from 2018 and experts are curious about what will be the food trends in the next year? Whole Foods Market, the high –end grocer acquired by Amazon, forecasted several food trends for the upcoming year. The forecasters, industry… Read More »

Making Biscuits – Biscuits From Scratch With Flow Chart

By | November 13, 2017

Sweet or salty, Soft or crunchy, Simple or exotic! Yes, it is the biscuit, one of the important snack used in every household. Today, though they are known by different names the world over, people agree on one thing – nothing beats the biscuit!  The history of biscuits is very old, and the recipe was… Read More »

How Is Rum Made With Flow Chart

By | November 10, 2017

“If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel.” – R.L.Stevenson. Rum is not just an alcoholic drink but a way of life which continues to influence the entire world in much the same way reggae music has.The making of rum involved the ancient art of distillation… Read More »

Hurdle Technology For Milk Products | Indian Dairy Products

By | September 14, 2017

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as “hurdles” the pathogen has to overcome if it is to remain… Read More »

Estimation Of Ash Content In Food

By | August 8, 2017

Ash refers to the inorganic residue remaining after either ignition or complete oxidation of organic matter in a foodstuff. A basic knowledge of the characteristics of various ashing procedures and types of equipment is essential to ensure reliable results. Two major types of ashing are used: dry ashing, primarily for proximate composition and for some… Read More »

Jam Production Process With Flow Chart

By | August 5, 2017

India ranks second in terms of fruits and vegetable production in the world, As per National Horticulture Database published by National Horticulture Board, during 2014-15 India produced 86.602 million metric tonnes of fruits.Fruits containing high moisture contents and nutrients are perishable in nature. Due to improper cold chain infrastructure, about 16 percent of fruits of… Read More »

Kjeldahl Method – Estimation Of Protein In Food

By | July 30, 2017

The protein content of foods can be determined by numerous methods. The Kjeldahl method and the nitrogen combustion (Dumas) method for protein analysis are based on nitrogen determination. Both methods are official for the purposes of nutrition labeling of foods. While the Kjeldahl method has been used widely for over a hundred years, the recent… Read More »

Meat Byproducts And It’s Utilization In Food Processing Industries

By | May 7, 2017

Livestock sector is one of the most important components of agriculture in India. The value of the output from livestock and fisheries sectors together stood at about Rs. 148,954 crores (US $ 31,000 Million) during 1998-99 (Rs. 123,076 crores, equivalent to US $ 28,000 Million, for Livestock sector and US $ 59,00 Million for fisheries),… Read More »

Fish Byproducts And Uses In Food Processing Industries

By | April 28, 2017

Fish in India is mostly consumed fresh and some are also preserved in the form of pickles or papad and India’s marine fish production has now crossed one million tone marks. Of this, Trash fishes constitute more than 40 %. These are either thrown back into the sea immediately after their catch or utilized wholly… Read More »

What happens when we put marshmallows in vacuum chamber?

By | January 30, 2017

According to IS 1008 sugar boiled confectionery sold as hard boiled sugar confectionery, pan good confectionery and toffee is a processed composite food article made from sugar with or without doctoring agents, such as liquid glucose and/or cream of tartar by a process of boiling whether panned or not with or without the addition of… Read More »