Author Archives: Mansi Srivastava

pH Of Yogurt – Is It Basic Or Acidic?

By | April 18, 2018

Yogurt, a delicious fermented milk product, is loved by most of the people.Yogurt has occupied a major position in the meals especially breakfast. In ancient times there were not much medicines to cure diseases. Well many few of us know that yogurt has been used as a medicine since very long period of time. It… Read More »

Why Pumpkin Is Orange In Color?

By | April 16, 2018

Since the school times we have been taught that colour of a object will be the color which the object reflects except that  all other colors are absorbed. This might answer the question why pumpkin is orange in colour, but looking deep into science as to what contribute  solely to the color of pumpkin, we… Read More »

Ever Thought Why Bread Turns Golden Brown?

By | April 12, 2018

Bread, a staple food prepared from flour, water and yeast is one of the most loved food product. Over the ages, people are either consuming it as it is or by making delicious dishes out of it. You might have observed that when we toast a bread it turns golden brown and also it become… Read More »

Commonly Used Food Preservation Methods In Food Industry

By | April 12, 2018

When you open a packet of chips or a canned food have you ever wondered that how months older manufacturing keeps the food product safer and delicious without hampering its nutritional quality. The food which we prepare in our homes get spoiled within a day or 2 (until and unless some preservation techniques are applied)… Read More »

Does Honey Expire? Is It The Food That Can Last Forever?

By | April 12, 2018

Honey, a delicious,  viscous, highly nutritious fluid secreted by honey bees on vomiting. We all are aware of numerous health benefits of honey. Essentially it plays a major role in wound healing and as a natural sweetener. Since population of diabetic patients is increasing tremendously, more number of people are opting for honey instead of… Read More »

Difference Between Fast Freezing And Slow Freezing

By | April 5, 2018

Ice creams! A dessert that we all are fond of .Well  we all have that one favourite ice cream or kulfi which makes our summer beautiful. Its not about only ice cream , while going to grocery shop for purchasing our daily use food products we see lot of frozen products kept in the freezer.… Read More »

Difference Between Moisture Content And Water Activity

By | April 3, 2018

Both moisture content and water activity are the critical measurements done by food processors and manufacturers in order to ensure food quality and safety. All the food preservation techniques implies reduction in moisture content and so does water activity. Generally people think that if the moisture content of a food commodity is reduced obviously the… Read More »

Difference Between CAP and MAP – CAP vs MAP

By | April 1, 2018

Drying ,Chilling, Freezing ,Sterilisation, Pasteurisation are some of the methods which we have heard many a times as methods of food preservation.Food industries  are heavily dependent upon these  but there is a major drawback in these methods which are ignored most of the times and that is  “loss of essential nutrients and organoleptic properties” There… Read More »

Proven Methods To Improve Shelf Life Of Food Products

By | March 23, 2018

Before green revolution the ultimate aim of the country was food security but now when our country is secure in terms of availability of food, the concern has shifted towards increasing the shelf life of commodity so that the consumers can enjoy it for longer period of time.The shelf life is the period of time… Read More »

How Is Ice Cream Made With Flow Chart

By | March 19, 2018

Icecream (derived from iced cream or cream ice) is a sweetened frozen food which is typically eaten as a dessert.It is usually made from dairy products such as milk and cream, combined with fruits and nuts, flavourants, stabilizer, emulsifiers, colorants.The mixture is stirred to incorporate air and cooled below the freezing point of water to… Read More »