International Journal of Processing and Post harvest Technology https://www.i-scholar.in/index.php/Ijppht <div id="i-scholarabout">International Journal of Processing and Post Harvest Technology is an official publication of the HAS. It features the original research in all branches of Processing and Post Harvest Technology and other cognate sciences of sufficient relevance. The journal publishes three types of articles. i.e. Review/Strategy/Case study (exclusively by invitation from the personalities of eminence), Research paper and Research Note. The manuscripts should be submitted in tTiplicate with CD in all respect to the Editor, International Journal of Processing and Post Harvest Technology</div> Hind Agri-Horticultural Society en-US International Journal of Processing and Post harvest Technology 0976-5638 Functional and Nutritional Properties of Mango Stone Kernel Flour https://www.i-scholar.in/index.php/Ijppht/article/view/203289 Worldwide production is mostly concentrated in Asia, accounting for 75 per cent. India is the largest producer of mango followed by China (4.3 Million MT), Thailand (2.6 Million MT) and Indonesia (2.13 Million MT). During the year 2013-14, the area under mango in India was 2516 thousand ha. With production of 18431.3 thousand MT and productivity was 7.3 MT/ha. After consumption or industrial processing of mangoes, approximately 40 to 60 per cent waste is generated during processing of mangoes; 12 to 15 per cent consists of peels and 15 to 20 per cent of kernels. According to mango varieties, the seed represents from 10 to 25 per cent of the whole fruit weight. The kernel inside the seed represents from 45 to 75 per cent of the seed and about 20 per cent of the whole fruit (Karunanithi et al., 2015). After processing of mango fruits, the by-product available is peel and seed. The mango seed has oil and other nutritive content. It is an important source of sugars and minerals. The deoiled mango seed flour can be used further for preparation of value-added products. Mango seed kernels contain on an average 6.0 per cent protein, 11 per cent fat, 77 per cent carbohydrate, 2.0 per cent crude fibre and 2.0 per cent ash. Mango seed kernels were shown to be a good source of polyphenols, phytosterols as campesterol, -sitosterol and tocopherols. The functionl properties include bulk density, oil absorption capacity, water absorption capacity and wettability. The properties such as moisture, protein, fat, carbohydrate and energy are included in nutritional properties. P. N. Patil S. P. Sonawane S. P. Divekar 2020-06-01 2020-06-01 11 Study of Onion Dehydration https://www.i-scholar.in/index.php/Ijppht/article/view/203290 Dehydration of onion is prime important processing operation. The matured white onions with uniform size were selected for experiment. Onion rings were used for dehydration. Effect of various temperatures (600C, 700C and 800C) on the onion rings were observed for moisture loss at 30 minute interval until the moisture content of the sample reached to 4 % (wb). Various drying characteristics, dehydration ratio of onion rings were studied for desired temperatures. The onion rings dehydrated at 600C temperature had more overall acceptability (6.54) as compared to others and onion rings rehydrated at 600C temperature had maximum overall acceptability (5.87). A. P. Chaudhari Ku. Vrushali Jadhav A. B. Kshetre 2020-06-01 2020-06-01 11 Development of Commercial Products from Cluster Beans https://www.i-scholar.in/index.php/Ijppht/article/view/203291 Cluster bean is a very familiar produce in the Indian vegetable markets. Eighty per cent of the world’s cluster bean is cultivated in our country, as the crop can tolerate both frequent rainfalls and arid conditions. However, this vegetable is comparatively less used in conventional cuisine. The promotion of cluster bean consumption through development commercial products would have great scope in the market. Three commercial products of cluster beans were developed namely bread spread, chutney powder and ready-to-cook curry mix. Five different formulations were worked out with various ingredients in different proportions. The best formulations were selected with respect to parameters such as appearance, colour, flavour texture, taste and overall acceptability by a sensory panel comprising of ten members. The products have scope to be commercialised in urban markets. L. Aiswarya Suma Divakar 2020-06-01 2020-06-01 11