From The Desk Of Vicechancellor

Institute Of Food Technology

World Food Day:2004

 

FOOD: VARIETIES

R U A COFFEE SNOB?

               Manish Srivastava,(b.tech – final year)

KYA CHEESE HAI

Rruchika zadoo (b.tech – final year)

MUSHROOM

Rrajkumar(b.tech – final year)

 HEALTH

 

DANGER CAN KNOCK YOUR DOOR ANYTIME

            Vikas sengar(b.tech – final year)

WATER! SOUP OF LIFE

            Anurag mishra (director, jolley’s food and beverages)

MILK- A MIRACLE OR MENACE

            Harish kumar(b.tech – final year)

 THERAPEUTICS

 

A DROP OF LIFE

            Sonia(m.sc. fst- 1^st year)

HEALING POWER OF WINE

               Gaurav srivastava(b.tech – final year)

DR. PAPAYA

            Manoj kumar yadav(b.tech – final year)

             PROCESSING / MARKETING

 

ROLE OF FOOD PROCESSING INDUSTRY IN INDIAN ECONOMY

            Pravin(b.sc. 1^st year)

AGRICULTURAL MARKETTING

            Suchita sharma(b.tech – final year )

QUALITY ATTRIBUTES OF CHOCOLATE

            Abhishek tripathi(b.tech )

RECENT TRENDS IN FOOD TECHNOLOGY

            Tresa(m.sc. – 1^st year) 

FOOD APPLICATION OF WHEY PROTEINS

            Ankush kukreja (b.tech– final year)

     OFF TRACK

 

FOOD PLAY AS A FRIEND

            Pratap vaidhya(b.sc. – 1^st  year)

PAUSHTIKTA

            Shweta sachan(M.Sc. 1^ST year)

 

                ADVERTISER COLUMN

FOOD FAIR GALLERY

OUR MINDS ARE FINITE,

AND EVEN IN THESE CIRCUMSTANCES OF FINITUDE,

WE ARE SURROUNDED BY POSSIBILITIES

THAT ARE INFINITE;

AND THE PURPOSE OF HUMAN LIFE IS

TO GRASP AS MUCH AS WE CAN

OUT OF THIS INFINITUDE.

-------------------------------

THERE ARE THREE INGREDIENTS TO GOOD LIFE:

LEARNING, EARNING AND YEARNING

The Institute of Food Technology was established in the year 1999 at Bundelkhand university with the motto “to have a greater and meaningful linkage with the food Industries by understanding their need and expectancy,” and aims to serve the nation by pursuing the goal of becoming one of the leading centers of teaching, research and extension in the area of Food Science and Technology with total commitment to excel in its every endeavor.

       Academic Currriculum

Comprehensive reviews of postgraduate and undergraduate curricula have been undertaken to meet the requirements of the changing times, emerging challenges and opportunities. They have been integrated with multidisciplinary scientific approach of microbiology, biochemistry, biotechnology and engineering with specialization in preservation, processing, packaging and storage of Plant and Animal foods.

       Industry interaction and Training

The unique feature of the academic programme is to have an optimal mix of theoretical and practical knowledge. Therefore, Industry interaction and entrepreneurship motivation among the students is highly emphasized.

Comprehensive industrial training programmes are aimed at providing first-hand knowledge of organization handling and also for the development of scientific expertise in principle disciplines that will enable a student to take control of his future in the food industry and other related areas.

        Thesis Research

Post Graduate Research (Thesis Research) is strongly encouraged in conjunction with the Food industries, Food Institutions and Universities. It has been aimed to have better control and a more dynamic approach in several areas of Food Science and Technology, including Food Fermentation and Probiotics / Prebiotics, Enzyme application, Baking, Extrusion, Drying and Dehydration, Bioconversion processing of pulses, Spices processing, Seed sprouting and fortification, Indigenous technologies, value addition and nutritional quality of traditional foods etc.

 

ù To meet out the academic, technical and scientific human resource requirements in the relevant area of food science and technology.

ù To carry out research and development activities in the field, especially applicable for Bundelkhand Region.

 

Duration: Three years

Eligibility: 10+2 in any stream of science with 50% marks

Intake: 60

Selection: Entrance Examination

Duration: Two years (four semesters)

Eligibility: Graduation in any discipline of science with 50% marks

Intake: 40

Selection: Entrance Examination

These programs enable students in basic disciplines to gain an appreciation in technical aspects of Food preservation, processing, safety, quality assessment  and management etc.

Institute has a multi-disciplinary core team of 6 highly qualified, motivated and dedicated teachers, they make an ideal blend of the trainers required to effectively groom the prospective food technologist.

Dr. Dheer Singh, Professor

Specialization: Fruits & Vegetables  Processing, Extrusion cooking

contact #0517-2321158(O), 2321483(R)

e-mail: ift_bu@yahoo.com

 

Mr. Manoj Kumar, Lecturer

Specialization: Milk Fermentation and Probiotics

contact #0517-2450551

e-mail: manoj_pantnagar@yahoo.com

 

Dr. Shiv Kumar, Lecturer

Specialization:Bioconversion Processing of pulses.

contact #0517-2321545 (R)

e-mail: sk_katiyar@indiatimes.com

 

Dr. D.K. Bhatt, Lecturer

Specialization: Cereal Processing

contact #09415031471/0517-2321599

e-mail:

 

Mr. Subeer Chakraborty, Lecturer

Specialization: 

contact #

e-mail: 

 

Ms. Nupur Gautam, Lecturer

 

ùWell Established Laboratories with modern equipments for chemical, microbiological and sensory evaluation of food.

ùComputer laboratory with 25 Pentium- IV, IBM multimedia computers.

ùTwo national seminars:

Year 2000: Emerging trends in Food processing: Technology and value addition.

Year 2002: TROIKA - 2002 : Processed foods, processing industries and health foods.

 

ùSpecialized training to the students /entrepreneurs /farmers in the field of post harvest food handling and management, preservation, Bio processing, packaging, waste management, health foods, edible oils, and quality management.

ùFour P.G. Diploma programmes in food processing, packaging, quality management and industrial waste management.

ùEstablishment of Modern Pilot plant for bread manufacturing @ 500 loaves per hour.

ùEstablishment of microprocessor based extrusion unit.

ùDevelopment of an Analytical and Quality control laboratory with the objectives:  

Ø   To meet out the requirement of quality evaluation for various food industries in nearby area. .

Ø   To ensure the safety of food quality for human consumption in local retail market.

 

LIBRARY

LABORATORIES

COMPUTER CENTER

MEDICAL & BANKING

SPORTS & GAMES

SHOPPING CENTER

CAFETERIA

SEMINAR ROOM

HOSTEL

Job opportunities for Food Technologists exist in both government and non-government sectors. They are employed in Food companies, research organizations and universities.

Food Technologists apply their technical knowledge to the treatment of food materials and to make these materials safe, nutritious, wholesome, attractive and affordable. They use their skill in management, process technology, process design and development, quality assurance, process supervision, product development and marketing in a variety of industries; including the dairy, meat fish and horticultural processing industries, brewing and winemaking, baking and confectionery industries, as well as service enterprises, such as consultancy, packaging and ingredient suppliers.

With the open market policies of the government, Food industry has attracted participation of Nestle, Cadburys, Britannia, Kelloggs, Heritage Foods, KFC, HLL, etc. like multinational giants into the Indian market. Traditional Indian market leaders like Mother Dairy, Indana, Cremica, Priyagold Milkfood, Amul, Dalmia, Dabur, Cadburys, Vadilal, Parag, Parle, Vijaya and Milkfed (Verka) are also modernizing and diversifying their operations and exploring non-traditional channels to boost demand.

 

 

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    World Food Day Special

World Food Day is celebrated every year on 16 October to commemorate the founding of the Food and Agriculture Organization of the United Nations (FAO) in 1945. World Food Day aims to heighten public awareness of the plight of the world's hungry and malnourished and to encourage people worldwide to take action against hunger. More than 150 countries observe this event every year. First observed in 1981, each year World Food Day highlights a particular theme on which to focus activities.

 Themes from recent years are:

YEAR:2004           

YEAR: 2003 - "Working Together for an International Alliance Against Hunger"
YEAR: 2002 - "Water: Source of Food Security"
YEAR: 2001 - "Fight Hunger to Reduce Poverty"
YEAR: 2000 - "A Millennium Free from Hunger".

All the vital functions of our body depend on the presence of a proper amount of water (8-10 glasses), tissues, blood, digestive juices, urine all have higher water content and is also essential in all the metabolic processes of the body, its intake helps in maintaining strength and endurance of all the tissues in the body. Drinking enough water helps prevent urinary bladder or kidney infections as it helps flush out the toxins from the body. Water cushions, our joints and muscles by lubricating them. Thereby reducing muscle cramping and fatigue, especially while exercising. People with an unhealthy colon may experience poor digestion and irregular bowel movements easier. Obese people should have more water than others to make themselves feel less hungry.

BUT REMEMBER TOO MUCH WATER CAN CAUSE TROUBLE :

People with renal disorders should restrict their water intake otherwise it will give stress to the kidney. Some individuals, especially young girls with anorexia nervosa, a psychiatric disorder, have a compulsive water-drinking problem, they must drink 9-10 L of water daily.

 

CERTAIN TIPS-

• Drink half your body weight of water daily.
• Avoid drinks with caffeine or alcohol; they dehydrate you.
• Sipping plain hot water or with honey helps relieve sour throat and has therapeutic value.
• Soak yourself in water for immediate relaxation. Swimming can be great exercise.

 

 

SONIA

M.Sc.(1^ST YEAR)

A daily dose can have astounding health benefits , cheers !

 

“Drink a glass of wine after your soup” an old Russian proverb says, “and you steal a ruble from the doctor” it’s a sentiment that nutrition researchers now toast with a raised glass.

 

According to HARWARD UNIVERSITY scientist, WALTER WILLETT, author “ Eat, Drink and be healthy” a glass or two of wine a day can lower your risk of dying from heart disease by 30-40%.

 

But wine’s benefits go further- Researchers reported recently that moderate wine drinkers are less likely to develop muscular degeneration, an age related eye condition that can lead to night blindness. Wine may also lower risk of diabetes and gall stones. How does wine bestow its remarkable benefits? In the case of heart disease, research shows that alcohol opens up arteries and increases blood flow. Moderate drinking also increases levels of HDL cholesterol- so –called good cholesterol-which helps the body get rid of LDL- cholesterol, artery clogging form. The antioxidants abundant in red wine, can prevent LDL  cholesterol from oxidizing; this damages artery walls, setting the stage for heart disease. Other recent studies post menopausal woman, who consume moderate amount of alcohol everyday- the equivalent of one or two glasses of wine have stronger bones than nondrinkers.

 

But remember beyond two or three drinks a day, the risk begin outweighing the benefits.

 

 

GAURAV SRIVASTAVA

B.Tech.-(Final Year)

Agricultural marketing plays an important role in accelerating the pace of economic development in addition to stimulating production and consumption. Its dynamic functions are of primary importance in both agricultural and economic development.

Agricultural marketing is the study of all the activities, agencies and policies involved in the procurement of farm inputs by the farmers and the movement of agricultural products from the farms to the consumers. Thus , Agricultural marketing system is a link between farm and non farm sectors.

The ideal marketing system should aim at giving remunerative prices of produce to producers. Uninterrupted supply of goods to the consumers at reasonable prices. Accumulation of surplus for further economic development.

 

The importance of agricultural marketing in economic development is evident from the following facts:-

 

(1)   Maintaining the pace of increased production through technological  development.

 

(2)   Assurance of remunerative prices to the farmers for their products to sustain the growth of the non-agricultural sectors , resources have to be extracted from agricultural sector.

 

 

SUHITA SHARMA

B-TECH (Final year)

Roasting and blending are two of the most important aspects of creating a great gourmet coffee. The roasting process caramelizes the sugars and carbohydrates in the beans creating an oil like substance, which gives the coffee its flavour and aroma .

 

VARIOUS AVATAR OF COFFEE-

 

STRAIGHT SHOT-Or the single, is a one –ounce espresso hot extracted directly into a pre warmed demitasse (small , two-three ounce cup) .

RISTRETTO- Meaning restricted , this is a short shot that is stopped at 75% of the ounce. This restricted extraction ensures that only the best qualities of the coffee are extracted and not the bitter elements. This is the preferred straight shot in Europe.

LUNGO- Is a long shot extracted to 1.5 ounces.

DOUBLE- A Two Ounce Shot.

AMERICANO- This is really good way to enjoy a regular strength cup of coffee. Simply extracted a shot of espresso and fill the rest of the six to eight  ounce cup with hot water. This makes a smooth cup of coffee similar to drip brewed.

ESPRESSO MACCHIATO –Macchiato means ‘marked’ in Italian. Therefore this drink is a shot of espresso marked with a small amount of foamed milk dapped on top with a spoon and served in a demitasse.

ESPRESSO CON PANNA- Con Panna means ‘with cream’ so basically this drink is the same as a Macchiato except you dab whipped cream instead of foamed milk.

CAPPUCCINO- By far the most difficult coffee to prepare properly. Most of us think of a cappuccino as espresso as dry, tasteless foam spooned on top. When prepared properly, a cappuccino is made with velvety, wet foam that mixes with the pour. It’s a shot of espresso with steamed milk poured in without holding back the foam.

CAFÉ MOCHA- Is a variation of the latte but with chocolate syrup added before the steamed milk. After the milk is added , an additional stir may be required. Typically, mochas are topped with whipped cream and sometimes chocolate sprinkles.

FLAVOURED- When using flavoured syrups, add the syrup directly to the espresso and then stir thoroughly before steamed or cold milk. Some of the most common flavours that can be used as vanilla , hazelnut,  Irish crème, caramel, peppermint and better rum.

MANISH SRIVASTAVA

B.TECH( Final year)

(SOUPS, SAUCES, SPREADS, SALAD, DRESSINGS AND VEGETARIAN SAUSAGES)

 

• Whey proteins can replace or extend egg protein in sauces, reducing costs while enhancing perceived health and microbiological safety benefits.

 

• Whey protein enhances emulsification results in sauces and soups that are perceived to be creamier and more uniform.

 

• Enhances water binding capacity of sauce or soup can have significant effects on machinability by modifying the viscosity of the food; water retention also affects the texture of the foods.

 

• Whey proteins can provide fat like attributes such as opacity, lubricity and mouth-feel to low fat formulations and at the same time control moisture and same gels.

 

• Whey proteins can replace the thermal gelatin and emulsification functionalities of dehydrated eggs.

 

• Whey powder imparts a slightly sweet flavour profiles to sauces, allowing the natural spice and herb flavours of soups and sauces to come through in some very delicately flavoured soups, de-mineralized whey is an alternative ingredient that further reduces the flavour effect from whey powder. The lactic acid flavour in whey powder is use to enhance the overall sensory profile of the sauce or soup.

 

• Delivers exceptional nutritional value to salad dressing , including amino acids that are readily digestible and completely bio-available.

 

• Whey proteins enable manufacturing of vegetarian sausages resembling non- vegetarian sausages in texture, taste and nutritional values.

 

ANKUSH KUKREJA

B.Tech.( Final Year)

Papayas are rich sources of antioxidants, nutrients, minerals and fibers. In addition , papaya contain papain, an enzyme that helps digest proteins this enzyme which is used to treat sports injuries, other causes of Trauma and allergies , is specially concentrated in the fruit when it is a unripe, papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chain gums.

Papaya helps to prevent a number of diseases which are described below –

 

HEART DISEASES- Papaya may be very helpful for the prevention of atherosclerosis and diabetic heart disease. Papayas are excellent source of ‘Vitamin-C’ as well as a good source of ‘Vitamin- E’ and betacarotene , three very powerful antioxidants. These nutrients help to prevent the oxidation of cholesterol. Only when cholesterol becomes oxidized is it able to stick to and build up in blood vessel walls, forming dangerous plaques that can eventua,lly causes heart attacks or shocks.

 

CANCER- Papayas fibre is able to bind to cancer causing toxins in the colon and keep them away from the healthy colon cells. In addition, Papaya’s foliate Vitamin- C, betacarotene and ‘Vitamin- E’ have each been associated with a reduced risk of colon cancer. These nutrients provide synergistic protection for colon cells from free radical damage to their D.N.A.. Increasing your intake of these nutrients by papaya is an especially good idea for individuals at risk of colon cancer.

 

LOWERS HIGH CHOLESTROL – Papayas are also a very good source of fibre, which has been to lower high cholesterol levels. The folic acid found in papayas is needed for the conversion of a substance called homocystein. If unconverted homocystein can directly damage blood vessel walls and is considered a significant risk factor for a heart attack or stroke.

 

LOWERS THE INFLAMATION-The enzyme contained in papaya have been shown to help lower inflammation and to improve healing from burns. In addition, the antioxidant nutrients found in papaya are also very good at reducing inflammation.

SOME OTHER BENEFITS OF PAPAYA – The fiber found in papayas may also help with the symptoms of those suffering from irritable Bowel syndrome. In addition, Vitamin – C and Vitamin-A. Which is made in the body from the betacarotene in papaya, are both needed for the proper function of a healthy immune system papaya therefore be a healthy choice for preventing such illnesses as recurrent ear infections, cold and flu.

 

MANOJ KUMAR YADAV

B.TECH ( Final year)

MERACLE

 

• For children , milk contains substance that are needed for building grey matter in the brain.

 

• Milk is complete food , but lacks only iron.

 

• It contains calcium, but this can be absorbed only in the presence of Vitamin D. But milk fortified with vitamin D ensures that all the calcium is absorbed.                                                                

 

                                                                    1 GLASS                      100 GMS                100 GMS

                                                                         OF                 =         OF                           =              OF

                                                                     MILK                    CLUSTER BEANS        WHOLE GREEN MOONG

MENANCE

 

• Protein in it damages the human immune system. The protein from milk is absorbed into the  blood fully indigested, provoking an immune response. Repeated exposure to the proteins disrupts normal immune function and may eventually lead to diseases.

 

• To breakdown lactose (a sugar). We require lactase enzyme. In most Asians and Africans, there is no or very little lactase. In these cases lactose is broken down by bacterial fermentation. The side producers of fermentation include acids, carbon-di-oxide and hydrogen gas. These products lead to the symptoms of lactose intolerance, like bloating or clamps

 

(1)   Hydrolyze lactose before consumption of raw milk.

 

(2)   You can use soymilk as a alternative.

 

                       But don’t forget – “ MOTHER MILK IS BEST FOR BABY”

 

HARISH KUMAR

B.TECH (Final year)

(Living Umbrellas)

Mushrooms are basically the above ground fruiting body (the spores producing structure of a fungus). As more meat eaters start to look for a healthier vegetarian alternative and vegetarians get more adventurous, the once mysterious mushroom is coming into its own today. Containing vitamin B,C and D they are known to lower both blood pressure and serum cholesterol, it’s the health conscious eater delight replacing paneer in some cases in, and landing itself to innovation in continental cooking to, the versatile mushroom seems to be gaining mass popularity across India.COMMON VARIETIES OF MUSHROOM –

BLACK TRUMPET- The colour can vary from purple – grey to jet black. This thin –walled , funnel – shaped mushroom has thin flesh and a delicate taste drying intensifies its taste and aroma.

BUTTON – Available fresh all year round, it has a bland taste compare to other mushrooms.

CEPE – It is also known as porcini, polish, or king–bolete, this ultra perishable wild mushroom has a bulbous stem and a brown rounded cap.

CHANTERELLE- This wild mushroom has curved trumpet or vase shape, which can be bright orange or apricot gold and even impart the subtle aroma.

CREMINI-It looks like a button mushroom but is a bit larger with a dry brown cap. If allowed to grow larger , it becomes a Portobello with a heartier flavour and meatier texture.

HEDGEHOG- Pumpkin – Colored with a slightly bitter taste. Trim stems and try to leave caps whole for a pretty appearance.

MATSUTAKE- Another Japanese delicacy, it’s also known as pine mushroom. It has a spicy, woodsy flavour and is quite expensive.

MOREL- It is spongy looking , but hollow . The colour varies from tan to dark brown and the flavour is intense and earthy.

OYSTER- This cultivated mushroom is mildly flavoured and fan- shaped with a colour that varies from light tan to grey.

WOODEAR- A wild , rubbery- textured, flat mushroom with a crunchy texture and woodsy aroma from china, which is sold dried year-round.

TRUFFLES- Perigord truffles, which defeated cultivation for hundreds of years, were mastered about seven years ago in france. These are most expensive mushrooms in the world.

RAJ KUMAR : B.TECH (Final year)

FRENCH

Camembert – It is said to have been christened by Napoleon Bonaparte. It should be served at room temperature when perfectly ripe(when it oozes thickly). Choose Camembert i.e. plump and soft to the touch and avoid one with hardened edges, which may forecast over-ripeness.

Livarot-One of France’s oldest,its nick name is ‘Colonel’ because it is bounded with five strips of paper that look like a colonel’s strips. It goes great with a big red wine as well as with apple cider. Try it with bread/or fruit, especially apples and pears.

Roquefort Roquefort can be used in a wide variety of preparation from savoury breads to canape spreads Aficionados love Roquefort at the end of a meal, served only with a fine port or dessert wine .

 

ENGLISH

Cheddar  This popular cheese originated in the village of cheddar in the somerset region of England. It’s a firm, cow’s – milk cheese that ranges in flavour from mild to sharp, and in colour from natural white to pumpkin orange. It can be eaten on its own as well as in cooked dishes, including casseroles, sauces, soup and so on.

Stilton is at its best eaten by itself with a glass of port or a full –bodied dry red wine .

 

AMERICAN

MONTEREY Its also called California Jack or simply Jack cheese. It is excellent for sandwiches as well as for cooked dishes. Some versions contain flavouring such as Jalapeno pepper, garlic and dill. Aged or dry Monetey Jack bears a close resemblance to cheddar.

 

SPANISH

Manchego it is Spain’s most famous cheese made from milk an d has a mild salty nutty flavour. It is grey to sere by itself as an appetiser or with other cheeses and olives. Some people grate it and serve it on vegetarian dishes.

 

DUTCH

Edan It is second only to Gouda as Holland’s most exported cheese. It’s a great all-purpose cheese, especially good when served with dark beer.

 

RUCHIKA ZADOO

B.TECH ( Final year)

Agriculture is the back bone of India economy. About 70% of India’s population lives in the village and their livelihood is mainly agriculture.

   

Tremendously increasing population and unemployment causes the rural people to migrate to towns. Which causes increase in population and decrease in accommodation in town? The only solution to curb these problems is to create jobs in the village itself. Establishment of Food processing Industries in village is most appropriate solutionIndia stands second in the production of fruits and vegetables, but as compared to the production number of food processing industries is very low. Production of crops is more than our requirement. Since fruits and vegetables are perishable, so to reduce their damage and to utilize them efficiently food processing is the only way.

   

Beside high production of fruits and vegetables only 1% of the production is processed in India. The main reason is requirement of high capital investment and lack of good transportation and electricity. But in the new Industrial policy and the budget, food processing industries are given top priority.

    

There is a bright future prospect in this industry because our country produces 240 million tonnes of food products every year. Since it is related to agriculture so labour cost is low in this sector. If technical assistance and other basic requirements are made accessible it will definitely speed up the retarding economy. But for that basic framework should be made. Good transportation/storage required.

In the 10^th five year plan, National agricultural policy has been revamped. Tendered farming has been emphasized. Provisions has been made to increase crop production and to utilize major part of it in food processing.

Establishment of food parks is also proposed in this project. It has been decided to establish cold storages to store about 15 million tonnes of grains and other perishable items.

 

For export of Indian products in foreign markets an international level quality is inevitable. So it has been divided to open food research laboratories all over the country. So, that local people can easily get quality control certificate. To make a processed product in market, various departments like MOA, ministry of health, ISI, CFTRI and ministry of commerce are to be contacted. So , a mutual co-ordination between them will be made so that there would not be any problem at administrative level.Taxes like TOT, production tax, sale tax etc. are imposed on processed food. This causes price hike. So  provisions has been made to make these taxes  legitimate.Moreover a grant of about 20% to 33% of the capital investment in establishment of food industry has been announced .

Thus this industry can brighten the India’s future

 

PRAVEEN KUMAR,

B.Sc. FST(2^nd year)

FOOD: What is food?

Food is such a important part of living things which helps them from born till death. Human, animals, birds and all living things can not alive without healthy food and nutrition because healthy food makes their body mature and healthy. There are many type of food but in INDIA a lot of peoples have no knowledge about it. We should try our best so that everybody may get knowledge about Nutrition.

Here are some lines about FOOD.

 

When I look back at the days gone by,

I see two great friends Food and I,

Tied in ever lasting bond by hunger,

The world’s sweetest thunder.

 

               Your qualities are unique and powerful too,

               I know I’ll die without you,

               You (food) are my life and everything,

               You (milk) comforted me when I was weeping.

 

Will I ever be able to forget a friend so true,

Who filled my life with energy-hue.

 

PRATAP VAIDHYA                                            

B.Sc. ( 1^ST YEAR)

 

bhojan hamara hai, ye jo bhojan tumhara hai,

bas yahi sabke jeevan ka sahara hai ,

daal, sabzi, doodh, fal dete vitamin saara hai,

jismein surya ka prakash milta muft bechara hai,

fal, sabzi se bor hue, bachhon ka toh yahi naara hai,

junk food aur chocolate se bharta pet hamara hai,

doodh, fruit juice se ab mann darta nahin hamara hai,

kyunki ab tastefull aata packing mein saara hai,

papeetey ke β- carotene se to ab colon cancer bhi haara hai,

cereals, pulses, nuts mein milta protein saara hai,

jiske kaaran sabhi ne doctor ko nakara hai,

bhojan ki paushtikta ko janta jahaan saara hai,

bhojan ki paushtikta ko manta jahaan saara hai,

bhojan hamara hai, ye jo bhojan tumhara hai.

SHWETA SACHAN

M.Sc.- (1^st YEAR)

Crunchy, nutty-chocolate is favourite of almost all age groups. It is made up of process cocoa beans, sugar milk-solids, nut-filling, wafers etc. It can be of  various type such as, milk, white, dark etc., but one thing is common that whatever be the type of chocolate we are eating should be of good quality. Some quality attributes can help us enjoy a chocolate:

 

SIGHT- Different cocoa beans produce different coloured chocolate. The darkest coloured does not necessarily give the best chocolate.

 

TEXTURE- Even the best quality beans will taste unpleasant if they are not processed properly. The texture of the best quality chocolate should be silky and smooth.

 

TASTE- A tasteful chocolate will gradually hit the palate and then linger for a while. If the taste disappears very quickly it is sign of poor quality chocolate.

 

SMELL- Poor quality chocolate may smell rubbery, which indicates problem with fermentation of the cocoa beans. It might also have an unpleasant smoky-smell to it, this usually happen when the beans have been dried too quickly.

 

A good quality chocolate should have above quality factors.

 

ABHISHEK TRIPATHI

B.Tech. ( Final Year)

LYOPHILIZATION

 

Definition: (also known as FREEZE DRYING)

It is a process of removal of water by freezing it first and then subliming ice to vapour. It occurs at the triple point of water at which water coexists in all three states (T= 0.01ºC, P=4.48 mm of Hg).

APPLICATIONS: Enzyme preparations, pharmaceuticals, microbial cultures, mushrooms, flavor rich products (spices, condiments, herbs), delicate foods (strawberries), meat and seafoods.

RETORTABLE POUCHES

DEFINITION:This is a heat sterilizable flexible package which is subjected to retorting temperatures or autoclaving after the food is packaged in pouches. It is a substitute for cans.

ADVANTAGES: Lesser processing time, less overcooking , better compatability with food , user friendly seals , less storage space , easier transportation, no need for lacquering, etc.

APPLICATIONS:To supply rations to military, hospitals& camps, replacement for Aluminium cans, used for liquid food, meat products, cat foods and as microwaveable retortable pouches.

HFCS

(HIGH FRUCTOSE CORN SYRUP) 

DEFINITION: It is a purified, concentrated aqueous solution of nutritive saccharides obtained from edible starch in which a portion of dextrose has been isomerized to fructose using enzyme Glucose isomerase.

ADVANTAGES: High degree of sweetness, greater solubility, good humectant, improved colour, greater shelf life due to less microbial growth.

APPLICATIONS: Soft drink industry, canned products, dairy, confectionary, diabetic and dietetic foods, medicines( as crystallized fructose).

FAT MIMETICS

DEFINITION: They are compounds that help to replace the mouth feel of fat but they cannot substitute fat on pound to pound basis (in terms of energy).

TYPES: Protein based (using casein, albumin or cereal proteins, eg. Simplesse, Trailblazor, Lita), carbohydrate based (using corn, potato,or tapioca starch, pectin,eg.N-oil, Slended, Maltrin) and cellulose based (using cellulose, eg. CMC)

ADVANTAGES: Better sensory properties, baking properties (softness & texture)

APPLICATIONS: Used in diabetic and dietetic foods and for high-risk groups.

MICROWAVE

DEFINITION: Microwave processing is done by creating dipoles with microwaves (produced by magnetron) on charged particles causing oscillations at high frequency (10⁶ Hz), which results in heat generation

ADVANTAGES: Less time required due to faster heating from all directions; no scorching occurs.

APPLICTIONS: Heat preservation by use of microwavable pouches, for defrosting, dehydration, freeze drying, vacuum drying, rendering in meat, fish, poultry, pasta and fats; for household cooking and baking.

ULTRAFILTRATION

DEFINITION: It is a pressure driven cross flow membrane system which can purify, concentrate or fractionate organic molecules of a feed stream.

APPLICTIONS: Milk and whey processing, cheese making, whey treatment (evaporation, fortification or spray drying); fruit juices and beverages, biotechnology (for culture preparation and pharmaceuticals) and to obtain concentrates and isolates (of soy, sunflower, cottonseed).

IRRADIATION

DEFINITION: It is a process of food preservation using α, β & γ radiations produced by radioactive substances (uranium, radium, cobalt).

ADVANTAGES: γ radiations have good penetration, high frequency and are safer; attack DNA thereby killing cells (cold sterilization).

APPLICTION: Preservation (of fresh red meat, poultry, seafood, fresh fruits &vegetables); decontamination & disinfestations; inhibition of sprouting (in roots & tubers); to delay ripening and increase food quality.

ELECTRODIALYSIS

DEFINITION: It is dialysis with the application of current. It is a unit operation, which uses semi permeable, ion selective particles in a solution.

ADVANTAGES: Fast and controlled salt removal technique; no product dilution; compact unit ; negligible product losses.

APPLICATIONS: Table salt preparation by concentration of sea water; desalination of brackish water for production of potable water; demineralization of whey; purification of fermented products, protein fractions, polysaccharides, lipopolysaccharides, enzymes.

CRYOGENIC FREEZING

DEFINITION: It is the process of freezing with agents called cryogens (fluids which boil at ultra low temperature at atmospheric pressure; eg. H₂, He, N_2, O₂).

APPLICATIONS: Use of liquid N₂ in packaging of O₂ sensitive products; in peeling of fruits and vegetables;in homogenization of biological tissues; cryogrinding of spices.

ISO-9000

DEFINITION: ISO (International Standard’s Organization), founded in 1946, is a non-governmental worldwide federation of national standard bodies from some 100 countries. It is responsible for the promotion and development of international standards and related activities, including conformity assessments such as testing, inspection, laboratory accreditation, certification and quality assessments.

HACCP (Hazard Analysis and Critical Control Point)

DEFINITION: It is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to measuring, distribution and consumption of finished product.

ADVANTAGES: Focuses on identifying and preventing hazards from contaminated food; is based on sound science; permits more efficient & effective monitoring; places responsibility for ensuring food safety appropriately on manufacturer/distributor; effective competition among food companies in world market; reduces international trade barriers.  

TRESA                 

M.SC.-FINAL YEAR

Water is the common denominator for every living thing on the earth. Various impurities like suspended matters, bacteria’s, organics, metals, mineral salts & gases may be present in all naturally available sources of water. This contaminants can cause various diseases in human body or can create problems of scaling , corrosion, defect in the finished product, precipitation in chemical formulation or myriad or process problems.

Bundelkhand region has not yet taste the hygienic, pure without impurities safe drinking water since ages with the drastic increase in population and a shortfall in availability of safe drinking water vis-à-vis the change in socioeconomic conditions there has been a general awareness regarding the intake of pure and bacteria free water.

In this respect, we must need a general awareness regarding pure and hygienic water.

 

ANURAG MISHRA

Director,

Jolley’s food & Beverages, JHANSI  

We always try to go for fresh foods. Some people say that we must eat vegetables instead of junks, but actually NATURE is not bound in any rule, anything may happen anytime.

You cannot imagine that how infections touches and grips even you are conscious about unhygienic food. Here some ‘Major Food-Born Pathogenic Microorganism Causing Food-Born Illness’. So, beware of them-

VIKAS SENGAR

B.TECH (Final year)