Editor: Dr. Swati Nakhale

ISBN: 978-81-971828-5-3

DOI: https://doi.org/10.59646/fvap/163

Publication: April 2024

About the Book

Food is the one of the basic need of living beings. India has emerged as world leader in the production of a variety milk, cereal, pulses, fruits, vegetables, oilseeds, etc. The food sector in India is vast and diverse, encompassing agriculture, food processing, distribution, and consumption. The food processing industry in India is growing rapidly, driven by increasing urbanization, changing consumer preferences, and government initiatives to promote food processing and reduce food wastage.  The food sector in India faces several challenges, including inadequate infrastructure, post-harvest losses, food safety issues, and supply chain inefficiencies. There are significant opportunities for growth and investment in the Indian food sector, particularly in areas such as food processing, cold chain infrastructure, and value-added products. The food sector in India is regulated by the Food Safety and Standards Authority of India (FSSAI), which sets standards for food safety and hygiene. The aims and objectives behind the book is to explore the unnoticed foods available in our surrounding. Despite of their lower cost we intend to exposed the importance of these uncommon food in the form of their nutritive value, health and medicinal benefits. The students are encouraged to standardized, formulate and developed modified products by using food which are usually ignored on daily basis. In this book the different uncommon food converted into category of  Bakery, Confectionary, Beverages, Preserves , Ready To Cook Premixes, Snacks, Pickle food items, which were further analyzed for its sustainable acceptance with consumer preference and nutritive value. This book encourage the adoption of modern technologies in food processing, packaging, and distribution to improve quality, safety, and efficiency.

CHAPTERS

Chapter 1 (DOI: https://doi.org/10.59646/fvapc1/163)

Exploring the Nutritional Potential of Sesbania Grandiflora Flower (Hadga Flower) Thalipeeth: A Novel Blend of Bajra and Jowar Flour

Author: Tejashri Harish Khatawkar, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 2 (DOI: https://doi.org/10.59646/fvapc2/163)

Standardization, Formulation and Development of Foxtail Millet Appam Premix: A Nutritious and Healthy Breakfast

Author: Pallavi Nimbaji Gaikwad, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 3 (DOI: https://doi.org/10.59646/fvapc3/163)

Standardization, Formulation and Development of Instant Soup Premix of Cashews and Water Chestnut Fruit

Author: Lodh Divya Dwarka, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 4 (DOI: https://doi.org/10.59646/fvapc4/163)

Exploring the Potential Health Benefits and Flavour Profile of Passion Fruit Squash: A Comprehensive Review

Author: Prerna Anand Masi, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 5 (DOI: https://doi.org/10.59646/fvapc5/163)

Exploring Tamarind Leaves as a Nutrient-Rich Resource: To Enrich Diets and Improve Health

Author: Shaikh Fariha Gohar, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 6 (DOI: https://doi.org/10.59646/fvapc6/163)

Fig-Incorporated Cupcakes: Investigating the Blend of Cereal and Millet for Enhanced Health and Taste

Author: Syeda Mubashira Anjum Syed Saleem, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 7 (DOI: https://doi.org/10.59646/fvapc7/163)

Formulation of Nutrient-Rich Horsegram Laddu: A Traditional and Nutritious Indian Snack

Author: Supriya Kamaji Bhadange, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 8 (DOI: https://doi.org/10.59646/fvapc8/163)

Exploring the Botanical Marvel: Elephant Creeper: Development and Standardization of Vadi

Author: Prachi Pravin Wankhede, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 9 (DOI: https://doi.org/10.59646/fvapc10/163)

Development and Optimization of Ash Gourd Kheer Premix: Formulation, Process, and Quality Evaluation

Author: Naveera Nahdi, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 10 (DOI: https://doi.org/10.59646/fvapc11/163)

Unveiling The Health Benefits of Marmalade: A Culinary and Nutritional Analysis

Author: Khan Masira, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 11 (DOI: https://doi.org/10.59646/fvapc12/163)

Standardization, Formulation and Development of Instant Soup Premix using Beetroot leaves

Author: Shaikh Mariya, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 12 (DOI: https://doi.org/10.59646/fvapc112/163)

Power Bites: Fulfilling an ideal nutrient balance these protein and fibre rich chocolate raisin bars

Author: Talia Aiman, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 13 (DOI: https://doi.org/10.59646/fvapc13/163)

Standardization, Formulation and Development of Instant Thalipith Premix

Author: Monika Jagtap, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 14 (DOI: https://doi.org/10.59646/fvapc14/163)

Formulation and Nutritive Analysis of Wood Apple and Sapota Jam

Author: Patel Saima Moin, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 15 (DOI: https://doi.org/10.59646/fvapc15/163)

Delicious Innovation: Formulation of Wild Sweetsop Infused Shrikhand

Author: Shaikh Saniya Ayyub, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 16 (DOI: https://doi.org/10.59646/fvapc16/163)

Formulation and Analysis of Aliv Seeds Oatmeal Premix: A Nutritious and Convenient Breakfast Solution

Author: Umme Rahin Jagirdaar, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 17 (DOI: https://doi.org/10.59646/fvapc17/163)

Innovative Use of Stinging Nettle in Crackers: A Culinary and Nutritional Approach

Author: Khan Fariha, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 18 (DOI: https://doi.org/10.59646/fvapc18/163)

Preservation Perfection Exploring the Culinary Tradition and the Art of Cluster Fig Pickle Production

Author: Hadole Amruta Ashok, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 19 (DOI: https://doi.org/10.59646/fvapc19/163)

Tulsi Mint Buttermilk: A Refreshing Beverage with Potential Health Benefits

Author: Quadri Ifra Fatema, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.

Chapter 20 (DOI: https://doi.org/10.59646/fvapc20/163)

Nutritional Enrichment of Crackers with Moringa Powder: A Novel Approach for Functional Food Development

Author: Mugdha Avinash Khekale, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India.