Informatics Publishing Limited

G. M. Machewad ¹, B. A. Jadhav ², A. G. Lamdande ², P. V. Wadkar ²

Affiliations
1 Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN
2 Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, M.S., IN

Abstract

Safflower is mostly cultivated for its petals; it produces red and yellow pigments. Carthamin (safflower yellow pigment) was used in pedha at 5 per cent and 10 per cent. The most accepted concentration of carthamin in pedha associated with overall quality of pedha is of 10 per cent. It is concluded from the present study that the pedha containing 10 per cent carthamin was found better than 5 per cent carthamin added pedha and control sample.

Keywords

Carthamin, Fortification, Pedha

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M. S. Satpute ¹, A. G. Lamdande ¹, V. D. Kadam ², S. R. Garud ³

Affiliations
1 Aditya College of Food Technology, Beed M.S., IN
2 College of Food Technology, Naigaon, Nanded M.S., IN
3 alias ‘Kaku’ College of Food Technology, Beed M.S., IN

Abstract

Life cycle assessment is an effective tool in assessing the environmental performance of product or process or service. Life cycle assessment is a "cradle-to-grave" approach for assessing industrial systems. It means that assessment starts from the extraction of raw material from the ground and end at a point where final waste or used product is returned to the ground; therefore cradle-to-grave approach avoids 'problem shifting'. Global warming is a serious and far-reaching challenge facing us. Global temperature is increasing and human activities are the primary cause. The food industry is one of the world's largest industrial sectors and hence, a large consumer of energy which leads to environmental pollution. It is, thus, essential to evaluate the environmental impact and the utilization of resources in food production and distribution systems for sustainable consumption. The review involves the identification of best available practice in establishing a database for the life cycle inventory phase, and a list of environmental impact categories and accompanying factors to address these impact categories.

Keywords

Life Cycle Assessment, Environmental Impact, Inventory Phase

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A. G. Lamdande ¹, S. R. Garud ², V. D. Kadam ³

Affiliations
1 Aditya College of Food Technology, Beed M.S., IN
2 alias ‘Kaku’ College of Food Technology, Beed M.S., IN
3 College Of Food, Technology; , Naigaon; Nanded , M.S., IN

Abstract

This review presents current knowledge on types, preparation techniques and industrial application of edible coating. Use of biodegradable packaging materials in foods due to increased environmental awareness has resulted in a new era for edible films and coatings. Edible films/coatings have become the focus of such study not only due to their potential for solid disposal problem, but also for maintaining quality and shelf-life of the product. Application of edible films on the food products could also be utilized as a protective coating to extend the shelf life. As research in this area is somewhat limited and involves the most important functionalities of an edible film or coating such as control of mass transfer, mechanical protection, sensory appeal, maintaining purity of fruits, providing functionality, controlling adhesion, cohesion, barrier properties and extending shelf life. In view of the extensive applications of edible coating the review was attained.

Keywords

Edible Coating, Mechanical Protection, Edible Film, Applications

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