Foil Pouch Research Articles

Development and Acceptability of Shelf-Stable Microbiota Directed Complementary Food Formulations.

A randomized controlled trial in Bangladeshi children aged 12 to 18 months with moderate acute malnutrition found that dietary supplementation with the microbiota-directed complementary food (MDCF-2) significantly improved weight gain and repaired gut microbiota compared to the ready-to-use supplementary food. However, the MDCF-2 formulation was made daily from locally available ingredients and the need for a packaged, nutritionally compliant, and organoleptically acceptable MDCF-2 prototype was essential for future large-scale clinical studies. The study aimed to develop and assess the acceptability of 3 alternative foil-packaged formulations of MDCF-2 in comparison to current MDCF-2. Of the 3 packaged formulations, the Jumpstart version was provided in 2 sachets, the other 2 formulations were provided in a retort-stable foil pouch extended by sterilization, and microbiological growth was monitored over 10 months. The acceptability study included 40 children aged 8 to 12 months living in an urban slum in Dhaka, and the organoleptic properties were assessed using a 7-point hedonic scale. In the 100 g distributed over the 2 sessions, children consumed 82.5 ± 7.84 g (mean ± SD) of kitchen-prepared MDCF-2, 85.4 ± 7.15 g of the "Jumpstart" MDCF-2 formulation, 85.4 ± 8.70 g of the MDCF-2 with green banana powder, and 86.2 ± 4.26 g of the MDCF-2 with sweet potato formulation. The "Jumpstart" MDCF-2 and MDCF-2 with sweet potato achieved the highest overall acceptability scores on the hedonic scale; although none of the shelf-stable formulations were significantly different from the kitchen-prepared MDCF-2. Packaged, shelf-stable prototypes of MDCF-2 exhibited comparable acceptability among Bangladeshi children aged 8 to 12 months to the original freshly prepared formulation.

Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.

Product Design of Vegetable Floss Made from Kluwih (Artocarpus camansi) Fruit

Abstract Increasing awareness of health risks encourages the development of plant-based products to replace the animal products. One of the popular snack foods is floss made from beef or chicken meat. Vegetable floss is a potential product to develop for vegetarian or kids. This study aims to provide a product design of vegetable floss made from kluwih fruit starts from formulation, characterization, scale up in small scale industry, include factory layout, calculation of cost of goods sold as well as business development model that was suitable for vegetable floss market. Notably, this study aims to make vegetable floss without using garlic or shallots in the seasoning, distinguishing it from the previous research of vegetable floss. Human-Centered Design used to match the product with the consumer’s expectations. The vegetable floss formulation and production process were successfully defined after several iteration. The best results had the characteristics of brown color, fibrous, light, and acceptable tastes. The floss had water, ash, protein, fat and carbohydrate contents of 6.05%; 2.29%; 2.07%; 27.80% and 61.79%, respectively, and organoleptic quality of its color and flavor were in the like category. Small scale production was planned with the capacity of 300 kg kluwih fruits per month using a series of machine for peeling, shredding, seasoning preparation, boiling, mixing, frying, oil draining, and packaging. Factory required a building area of 92.31 m2. The cost of goods sold was set at IDR 32,178.8 for 150 g aluminum foil pouch and IDR 12,534.6 for 50 g plastic jar packaging. Business Model Canvas showed the overall business activity of vegetable floss products. Based on the SWOT analysis and matrix, there were 12 alternative strategies that have an effect on improving the element of key partners, key activities, value propositions, customer relationship, customer segments, channels, and revenue streams.

Ultra-dry storage extends the viability of groundnut (Arachis hypogaea L.) seeds

In general, the groundnut seed possess short viability. Therefore, an experiment was conducted to extend the storability of seeds by ultra-dry moisture content. The results showed that the groundnut kernels dried to 5% moisture content, vacuum packed in aluminium foil pouch and stored at-200C, -5 0C and 50C maintained the germination above Indian Minimum Seed Certification Standards (>70%) with maximum seedling vigour for the period upto 20 months.

Life cycle assessment of experimental Al-ion batteries for energy storage applications

In this work, the analysis of environmental performance and its coherence with circular economy priorities of different variants of Al-ion battery construction was performed. Al-ion-based batteries can be considered as one of the future alternatives for currently used Li-ion-based cells when the shortage of lithium or cobalt becomes a challenge.All tested batteries were constructed with Al anodes, polypropylene foil separator, polyvinylidene fluoride + N-Methyl-2-pyrrolidone (PVDF+NMP) binder, Al collector and laminated Al foil pouch cell. WO3, Norit and carbon from potato starch (CPS) were used as a cathode material. Saturated solutions of AlCl3 dissolved in diethylene glycol dimethyl ether (DEG) and deep eutectic solvents (DES) originating from bacterial polymer polyhydroxyalkanoate were used as electrolytes.The ReCiPe impact assessment method was used in this analysis. The indicator in this study was ReCiPe Endpoint (H) V1.07 referring to Europe. SimaPro 9.4 software with Ecoinvent 3.8 inventory database were used for all calculations. The analysis included experimental production and assembly of batteries and their end-of-life processing.Based on the performed analysis it was found that the overall weighted impact of each single construction variant of an Al-ion battery is dominated by the use of electricity, no matter which variant is considered since it is related to the electricity mix in Poland and its high dependence on fossil fuels. Overall environmental impact is the smallest for CPS DEG battery, while Norit DEG and CPS DEG variants have slightly higher impacts. The share of end-of-life processing in overall environmental impacts of all analysed variants was found low compared to the Li-ion batteries. This observation indicates the Al-ion batteries as a promising direction of alternative electrochemical devices for energy storage systems while end-of-life processing and circular solution are concerned.

Effect of Zinc Oxide (ZnO) Nanoparticles on the Storability of Onion (Allium cepa L.) Seeds under Ambient Condition

Zinc oxide nanoparticles (ZnO-NPs) are considered a bio safe material for organisms. Earlier studies have demonstrated the potential of ZnO-NPs for stimulation of seed germination and plant growth as disease suppression and plant protection by virtue of their antimicrobial activity. Zinc oxide is an inorganic compound it appears in white powder. (ZnO) have a potential application as a bacteriostatic agent and can be used to control the spread and infection of variety of pathogens. These results could indicate that a low zincs concentration in seeds has an important physiological role during seed germination and early seedling growth. Zinc is a constituent of an enzyme influencing the secretion of indole acetic acid (IAA), which is a phytohormone (auxin) which significantly regulates plant growth by increasing the level of IAA, zinc gives a positive response in seed germination The lab experiment was conducted on Onion seed storage using ZnO Nano-particles under ambient conditions for 3 months at Seed testing laboratory, Department of genetics and plant breeding, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, (U.P.). The present investigation was carried out, in different concentrations of ZnO Nano particle (10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140) ppm along with control (untreated) and stored in two types of packaging materials aluminium foil pouch(P1) and tin container (P2), and onion seed variety is Pusa round. The Lab experiment was conducted in factorial CRD with 4 Replications. The Observations recorded on the storage containers of the onion seedling on physiological and biochemical parameters. The results of lab experiment revealed that Aluminium foil pouch (P1) packaging material is better in germination percent, speed of germination, first count, root length, shoot length, seedling length, fresh weight, dry weight, vigour index, seed density, dehydrogenase activity, catalase activity and exhibited moisture percent and electrical conductivity as compared to tin container at end of 3 months storage. Seeds are treated with ZnO @50 ppm (T5) for 2 hours soaking in distilled water, exhibits the better results in seed quality parameters. As compared to control followed by ZnO @70ppm (T7) at the end of 3 months of storage. The study concluded that the seed germination and seedling length is increased in lower concentrations, however showed decreased in higher concentration.

Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana.

Weaning food is a soft, easily digestible type of food other than breast milk for infants aged 6 to 24 months. The present study was conducted to develop cereal-fruit-based complementary foods for infants and evaluate the nutritional quality of such types of foods. Few researchers have focused on formulating weaning foods from locally available, nutritious, and rich ingredients without nutrient loss to reduce malnutrition and infant morbidity rates. In this study, the formulated infant food was prepared from Musa paradisiaca (Nendran banana) and Eleusine coracana (ragi). Formulated weaning food was analyzed using various standard methods, demonstrating that it could provide adequate nutrients to growing infants for their proper growth and development. The shelf life of the weaning food was also studied for a period of 3 months at ambient conditions in two different packaging materials: aluminum and plastic (low-density polyethylene or LDPE), with the aluminum foil pouch exhibiting the best shelf life. This ready-to-serve food, which is formulated and fortified with natural ingredients containing essential macronutrients and micronutrients, could be regarded as highly effective supplementary food for infants. Furthermore, this development has the potential to introduce an affordable weaning product specifically targeted at low socioeconomic groups.

Effect of titanium dioxide (TiO2) nanoparticles on the storability of onion (Allium cepa L.) seeds under ambient condition

TiO2 nanoparticles are highly stable, eco-friendly in nature, having low cost, act as a photo catalyst also having antimicrobial properties. Considering the effect of TiO2 nanoparticles on seeds, a study was conducted during March 2022 to June 2022 at Department of Genetics and Plant Breeding, SHUATS, Prayagraj (U.P). In this study onion seeds of variety Nasik Red N-53 were collected to investigate the effect of TiO2 nanoparticles on the seedling characters as well as on the biochemical characters under storage in ambient conditions. Onion seeds were treated with different concentration of TiO2 nanoparticles (10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130 and 140 ppm) along with control and stored in two containers; viz. tin container (C1) and aluminum foil pouch (C2). All the seedling parameters were evaluated every month during storage. The experiment was conducted in factorial CRD with 4 replications. The experimental result showed that the storage containers influenced the seedling characters of onion. Seeds stored in aluminum foil pouch (C2) exhibited highest germination per cent (52.93 %), speed of germination (3.76), root length (2.27 cm), shoot length (4.11 cm), seedling length (6.38 cm), fresh weight (0.176 gm), dry weight (0.0205 gm), seed density (1.025 gm/cm3), dehydrogenase activity (0.213 OD/g mL), catalase activity (0.0220 nmol/min/mg protein) and exhibited lowest moisture per cent (8.05 %) and lowest electrical conductivity (0.970 dS/m) as compared to tin container at the end of 3 months of storage. Seed treated with TiO2 nanoparticles @40ppm (T4) for 2 hours performed better in terms of seedling parameters; viz. germination per cent (58.5 %), speed of germination (4.20), root length (3.06 cm), shoot length (4.58 cm), seedling length (7.64 cm), fresh weight (0.222 gm), dry weight (0.0259 gm), seed density (1.056 gm/cm3), dehydrogenase activity (0.337 OD/g mL), catalase activity (0.0375 nmol/min/mg protein) and recorded lowest moisture per cent (8.04 %) and lowest electrical conductivity (0.951 dS/m) as compared to control after 3 months of storage. The study concluded that seed treated with TiO2 @40 ppm and stored in aluminum foil pouch can be used to expand the storability of onion seeds under ambient condition.

Development and organoleptic evaluation of value added products from gogu seeds (Hibiscus cannabinus L.)

Gogu (Hibiscus cannabinus L.) belongs to Malvaceae family identified for both its economic, horticultural and industrial importance. Gogu Seeds are rich source of protein and crude fibre. The seeds are bitter in taste, resembles cotton seed oil may used as a source of edible oil. It has high antioxidant content related to the presence of anthocyanins with potent antioxidant activity. With this concern the present research study was undertaken to develop and evaluate the value added products from gogu seeds for its organoleptic parameters along with Phenolic content and Antioxidant activity. The experimental results revealed that phenolic content of the Gogu seed was 16.4 mg GAE/100 g, The antioxidant activity was 23.7, 19 vitamin C Eq. µg/g per 100 gm. Gogu seed chikki was prepared by incorporating 20 percent of seed was best accepted in terms of appearance 7.40, texture 7.55, colour 7.85, flavour 7.25, taste 7.25 and overall acceptability. The best accepted product was kept for shelf life study by storing in aluminum foil pouch in an ambient temperature. Sensory attributes and microbial load were observed for gogu seeds chikki at the interval of initial, 10th, 20th and 30th day, revealed that from initial day to 30th, the overall acceptability scores of gogu seeds chikki was decreased from 8.05 to 5.80, having the total bacterial count of 10.33 CFU 104 /g. The products can be kept for 30 days and can be safely used. The study concludes that incorporation of Gogu parts like seeds was well accepted. Hence commercialization of the products and creation of awareness is needed to avail the nutritional benefit from Gogu. It need to be encouraged for vulnerable population because of rich in protein, energy and fat.

THC degradation does not impair the accuracy of THC doses aerosolized by the metered-dose SyqeAir inhaler: a 24-month stability trial

BackgroundAlthough the worldwide use of medical cannabis (MC) is on the rise, there is insufficient data regarding the long-term stability of phytocannabinoids in the plant material under different storage conditions. Specifically, there is insufficient data on the effect of storage conditions on the availability of (-)-∆9-trans-tetrahydrocannabinol (THC) in vaporized cannabis. The Syqe inhaler delivers metered doses of phytocannabinoids by inhalation and utilizes accurate quantities of ground cannabis inflorescence packaged in tamper-proof cartridges. We aimed to assess the stability of phytocannabinoids in ground cannabis before and after packaging in Syqe cartridges as well as the reproducibility of THC delivery in the aerosolized dose.MethodsGround MC inflorescence was stored under different temperature and humidity conditions, before or after being packaged in Syqe cartridges. Concentrations of the major phytocannabinoids therein were analyzed at different time points using ultra-high performance liquid chromatography (U-HPLC). THC doses aerosolized via the Syqe inhaler were evaluated using cartridges stored for up to 2 years at 25°C. Every vapor chip contains 13.5±0.9 mg of ground MC powder.ResultsNo significant changes were observed in phytocannabinoid concentrations in ground cannabis inflorescence after 3 months of bulk storage in a polypropylene container and sealed in an aluminum foil pouch at 5°C. In contrast, significant changes in phytocannabinoid concentrations were found when ground inflorescence was stored in the cartridges at 25°C for 2 years. Specifically, CBGA, THCA, and total THC concentrations decreased from 0.097±0.023, 2.7±0.3, and 2.80±0.16 mg/chip at baseline to 0.044±0.007 (55% decrease), 1.50±0.27 (44% decrease), and 2.20±0.083 (21% decrease) mg/chip following 2 years, respectively, while CBN and THC concentrations increased from 0.005±0.005 and 0.44±0.11 mg/chip at baseline to 0.14±0.006 (2700% increase) and 0.88±0.22 (100% increase) mg/chip following 2 years, respectively. Storage at 30°C revealed a steeper change in phytocannabinoid concentrations within an even shorter period. Despite the significant change of relative cannabinoid composition within the cartridge, the actual THC dose present in the aerosol remained relatively stable throughout this period and within the dosage range of 500mcg±25% required for pharmaceutical-grade inhalers.ConclusionsMC powder in Syqe cartridges may be stored at room temperature for at least 2 years after production without affecting the aerosolized THC dose delivered to patients by more than ±25%. Future studies should analyze additional phytocannabinoids and terpenes in the cannabis inflorescence and assess the stability of different cannabis cultivars following storage in Syqe cartridges.

PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN MODEL ARRHENIUS

Information about a product's shelf life is essential for the food industry to ensure the safety and quality of the product. Process development is needed if the product's shelf life is short-lived. This study aimed to increase the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5oBrix for 15 minutes, respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf life

Formulation of smokeless tobacco products with a wide range of pH to study nicotine pharmacokinetics and pharmacodynamics

The rate of nicotine absorption from tobacco products is a determinant of addiction potential and other detrimental health effects. Oral nicotine bioavailability from moist snuff smokeless tobacco (ST) is influenced by nicotine content, pH, flavors, and tobacco cut. For use in a clinical study testing the effect of pH on nicotine pharmacokinetics, four investigational ST products that differed only in pH were produced. A commercial ST product (Copenhagen Long Cut Original, pH 7.7) was modified with citric acid monohydrate (23 mg/g tobacco) or sodium carbonate (4.6 and 11 mg/g) to create products with pH 5.0, 8.2, and 8.6, respectively. All products – including the original product with pH 7.7 – were individually packaged (approximately 2 g) in aluminum foil pouches and stored frozen (−20 °C); pH, nicotine, tobacco-specific nitrosamines, moisture content, and mold and yeast counts were tested for up to 19 months to verify stability. Remarkable stability was demonstrated in this packaging/storage combination. For example, pH from all products were within 0.1 pH units and never exceeded 0.2 units. Nicotine concentration averaged 9.07 mg/g at baseline, maximal deviations from baseline in the four products averaged 0.30 mg/g. Similarly, TSNA, moisture content, yeast, and mold did not materially change. This study illustrates a method of investigational tobacco products formulation by manipulating a single design feature (or component) with the purpose of independently and systematically assessing its influence on nicotine bioavailability in a clinical study.

The importance of cigarillo product characteristics among young adult cigarillo users: Differences by demographics, cigarillo use and other tobacco/substance use behaviors.

IntroductionCigar products, including cigarillos, have increased in popularity in the U.S. and are disproportionately used by young adults. Cigarillo product characteristics can influence consumer perceptions and the appeal of these characteristics can vary by subgroup. The goal of this study was to examine a) product characteristics important to young adult cigarillo users and b) differences based on demographics and cigarillo and other tobacco/substance use behaviors.MethodsIn 2016, a convenience sample of 628 past-year cigarillo users rated the importance of the following cigarillo product characteristics when choosing a cigarillo to smoke tobacco: brand, tobacco filler quality, tobacco wrap quality, flavors, price, package graphic design, and number of cigars in the pack. Differences in mean importance by demographic, cigarillo use and other tobacco/substance use characteristics were analyzed using t-tests and ANOVA tests.ResultsThe most important cigarillo product characteristics were price, quality of tobacco wrap, and flavors. The least important was graphic design of packaging. There were differences in importance by demographics and/or cigar and other tobacco/substance use behaviors for all product characteristics. In particular, pack size was rated as more important among current cigarillo users, users of foil pouches (2–3 cigarillos) or cardboard/paper boxes or other packaging styles, and current users of cigarettes, blunts and marijuana. Price was rated as more important among Hispanic/Latino and lower income smokers, and current cigarette and blunt smokers.ConclusionsFindings suggest cigarillo users prioritize different product characteristics depending on their demographics or smoking behavior. Further research is needed to examine whether various cigar-related policies, such as those that ban flavors or set minimum pack sizes, could impact sub-populations of cigarillo users differently.

Packaging Characteristics of Top-Selling Cigars in the United States, 2018.

Tobacco product packaging is an influential industry marketing tool, but research on cigar packaging characteristics is limited. This study leveraged a pack archive of the top-selling, mass-market cigar products in the US and their corresponding sales data to assess the prevalence of common pack features in the marketplace. The 50 cigar products with the highest national unit sales in 2018 were identified using Nielsen's Scantrack data. A content analysis captured common packaging features within four domains: physical, textual, graphical, and promotional elements. Descriptive statistics, weighted by each pack's 2018 unit sales, documented the market share of pack characteristics overall and by brand. Products in the sample constituted 62% of all convenience store cigar sales in 2018. Black & Mild, the most popular brand, did not display warning labels on its single stick, cellophane-wrapped products, which constituted nearly all of its sales (96.3%). Resealable foil pouches were the most common packaging style across other brands, and were most often sold in predominantly red, green, or silver packaging. Common flavor categories included concept (eg, "Jazz", 32.4%), fruit (15.7%), and sweet (14.5%). Prepricing (eg, "2 for 99 cents") was a popular promotional strategy, appearing on 74% of all packs sold. Cigar packaging features such as small pack sizes, innovative materials, flavor names, bright colors, and cost-saving promotions are prevalent among the top-selling products. Stronger packaging-focused policies at the federal and local levels may help reduce appeal and potentially curb cigar use. Sales of mass-market cigars in the US have remained strong over the past decade, propelled by lax product regulations. This study demonstrated that cigar packaging features that may enhance consumer appeal, such as small pack sizes, flavor names, sensory descriptors, bright colors, and cost-saving promotions, are prevalent among the top-selling products. Stronger packaging-focused policies at the federal and local levels may help curb cigar use, reduce youth appeal, and potentially minimize existing disparities in cigar use.

Bio-Fabrication of Human Amniotic Membrane Zinc Oxide Nanoparticles and the Wet/Dry HAM Dressing Membrane for Wound Healing.

The preparation of unique wet and dry wound dressing products derived from unprocessed human amniotic membrane (UP-HAM) is described. The UP-HAM was decellularized, and the constituent proteins were cross-linked and stabilized before being trimmed and packed in sterile Nucril-coated laminated aluminium foil pouches with isopropyl alcohol to manufacture processed wet human amniotic membrane (PW-HAM). The dry type of PD-HAM was prepared by decellularizing the membrane, UV irradiating it, lyophilizing/freeze-drying it, sterilizing it, and storing it at room temperature. The UP-HAM consists of a translucent yellowish mass of flexible membranes with an average thickness of 42 μm. PW-HAM wound dressings that had been processed, decellularized, and dehydrated had a thinner average thickness of 30 μm and lacked nuclear-cellular structures. Following successful decellularization, discrete bundle of fibrous components in the stromal spongy layers, microvilli and reticular ridges were still evident on the surface of the processed HAM, possibly representing the location of the cells that had been removed by the decellularization process. Both wet and dry HAM wound dressings are durable, portable, have a shelf life of 3–5 years, and are available all year. A slice of HAM dressing costs 1.0 US$/cm2. Automation and large-scale HAM membrane preparation, as well as storage and transportation of the dressings, can all help to establish advanced technologies, improve the efficiency of membrane production, and reduce costs. Successful treatment of wounds to the cornea of the eye was achieved with the application of the HAM wound dressings. The HAM protein analysis revealed 360 μg proteins per gram of tissue, divided into three main fractions with MWs of 100 kDa, 70 kDa, and 14 kDa, as well as seven minor proteins, with the 14 kDa protein displaying antibacterial properties against human pathogenic bacteria. A wide range of antibacterial activity was observed after treatment with 75 μg/ml zinc oxide nanoparticles derived from human amniotic membrane proteins (HAMP-ZnO NP), including dose-dependent biofilm inhibition and inhibition of Gram-positive (S. aureus, S. mutans, E. faecalis, and L. fusiformis) and Gram-negative bacteria (S. sonnei, P. aeruginosa, P. vulgaris, and C. freundii).

Development and evaluation of barnyard millet instant dosa mix

Instant mixes offer great convenience to the homemakers to prepare traditional delicacies. It reduces the time and drudgery associated with the preparation. The present study aimed to at standardization of barnyard millet instant dosa mix. The impact of barnyard millet flour incorporation on sensory characteristics and shelf life of instant dosa mix was studied. Instant barnyard dosa mix with 50 per cent of barnyard millet flour was finalisedand assessed for shelf life. The particle size distribution of barnyard millet dosa mix and cooking characteristics of best accepted variation was carried out using standard procedures.The results revealed that, as millet flour increased, the thickness of dosa decreased and diameterwas increased, resulting in increased spread ratio.The nutrition composition of 100 g barnyard millet instant dosa mix contains9.50 % moisture, 12.67 % protein, 2.64 % fat, 1.81 % crude fibre,2.57 % ash, 72.62 %carbohydrates, 4.93 mg of iron, 2.21 mg of zinc and 23.94 mg of calcium. From storage study it is evident that the barnyard millet instant dosa mix stored in food grade aluminum foil pouches at ambient temperature can be stored for four and half months.

Conversion of fisheries processing by-product into salted-egg fish skin chips

Fisheries processing produces fish skin as a by-product. By using simple technology, the skin can be processed to produce high-protein snack foods, that the taste can be adjusted to the public tastes, such as chips. The economic value of these skin chips can be improved if they are packaged attractively and processed to a contemporary taste. The purpose of this study was to innovate technology in the utilization of fishery by-products to produce the salted egg fish skin chips and analyze its characteristics before and after storage. Fish skin used was tilapia fish (Oreochromis niloticus). The methods include the fish skin blanching using water at a temperature of 90°C for approximately 2 minutes, draining, and soaking in a 0.5% sodium bicarbonate solution at 21-23°C for 15 minutes, then salt 2% and garlic 2.5% (w/w) adding then deep frying with an oil temperature of 170-180°C for 75 seconds. Salted egg fish skin chips were packed in aluminum foil pouches and stored for 84 days. The parameters observed were yield, water content, ash content, protein content, fat content, and rancidity (TBA), physical tests (crispness, i.e., hardness and breaking force also aw), and microbiological analysis (total mold). The results showed that the yield of dried tilapia skin was 37.30%; water content increased during the storage and the same condition for ash content, protein content, fat content, and rancidity, but they did not change significantly. Likewise, crispness values were decreased, but aw values were increased during storage. While the total mold increased, but the value was still within safe limits. The salted egg chips from tilapia fish skin could still be developed to be accepted and safe for consumption by the consumers.

Instagram Posts Related to Backwoods Cigarillo Blunts: Content Analysis.

BackgroundInstagram, one of the most popular social media platforms among youth, offers a unique opportunity to examine blunts—partially or fully hollowed-out large cigars, little cigars, and cigarillos that are filled with marijuana. Cigarillo brands like Backwoods (Imperial Tobacco Group Brands LLC) have product features that facilitate blunt making, including a variety of brand-specific flavors that enhance the smoking experience (eg, honey, dark stout). Backwoods has an active online presence with a user-friendly website.ObjectiveThis study examined the extent to which Backwoods cigarillo–related posts on Instagram showed blunt making. Instagram offers a unique opportunity to examine blunt making as Instagram accounts will contain images reflective of behavior occurring without the prime of a researcher.MethodsData consisted of publicly available Instagram posts with the hashtag #backwoods collected from August 30 to September 12, 2018. Inclusion criteria for this study included an Instagram post with the hashtag “#backwoods”. Rules were established to content analyze posts. Categories included Type of post (ie, photo, video, or both); Blunt-related hashtags (ie, the corresponding post caption contained one or more hashtags like #blunts, #cannabis, and #weed that were identified in previous social media research); Rolling blunts (ie, the post contained an image of one or more individuals rolling a Backwoods cigarillo visibly containing marijuana); and Smoking blunts (ie, the post contained an image of one or more individuals blowing smoke or holding a lit blunt). We coded images for Product flavor reference, where a code of 1 showed a Backwoods cigarillo pack with a brand-specific flavor (eg, honey, dark stout, Russian crème) visible in the blunt-related image, and a code of 0 indicated that it was not visible anywhere in the image.ResultsAmong all posts (N=1206), 871 (72.2%) were coded as Blunt-related hashtags. A total of 125 (10.4%) images were coded as Smoking blunts, and 25 (2.1%) were coded as Rolling blunts (ie, Backwoods cigarillo explicitly used to roll blunts). Among blunt images, 434 of 836 (51.9%) were coded as Product flavor (ie, a Backwoods pack with a brand-specific flavor was visible).ConclusionsMost Backwoods cigarillo–related Instagram images were blunt-related, and these blunt-related images showed Backwoods packages indicating flavor preference. Continued monitoring and surveillance of blunt-related posts on Instagram is needed to inform policies and interventions that reduce the risk that youth may experiment with blunts. Specific policies could include restrictions on product features (eg, flavors, perforated lines, attractive resealable foil pouches, sale as singles) that facilitate blunt making.

Physicochemical and microbiological properties of Pudding Powder as a complementary food during storage

The product evaluation during storage is important because it is related to food safety. The pudding powder as a complementary food was made from skim milk powder, sugar, mocaf, and carrageenan which enriched with inulin and fortified with micronutrient premix. The pudding powder were packed in polyethylene plastic (PE) and aluminium foil (AF) pouches to evaluate the physicochemical and microbiology properties at 15°C, 30°C, and 45°C for 4 weeks. The data were analyzed using IBM SPSS Statistics 20 and analysis of variance (ANOVA) with Duncan’s means test (significance level of p<0.05). The moisture content, protein, and lightness of all pudding powder were significantly decreased, while a value and Total Plate Count (TPC) were significantly increased after storage. The storage with AF pouches were not significantly affect the weight of pudding powder after first week storage. The water activity (aw) of AF45 was the highest among others. It affects the decreasing of protein, increasing of TPC, browning and caking on this pudding powder. The best storage condition of pudding powder for both pouches was at temperature 15°C.

Effect of Packaging Materials on Storage Quality of Functional Beverage Mix

The present study aimed at development of finger millet-based functional beverage mix with 9% green banana flour and 1% ginger powder. The developed beverage mix was packed by using four different packaging materials i.e., low-density polyethylene (P1), standup pouch (P2), aluminium foil pouch (P3) and polyethylene terephthalate bottles (P4) and stored at room temperature. The changes in the physico-chemical, microbial quality were analyzed for 3 months (90 days). The results revealed that during storage, the moisture content was increased from 6.23 to 6.99%, whereas other chemical properties viz., carbohydrate (CHO), protein, fat, ash and dietary fiber were gradually decreased from 68.62 to 68.48, 15.09 to 14.99, 1.50 to 1.48, 3.74 to 3.73 and 2.78 to 2.77 respectively. There was no signifance change in calcium and phosphorus among the packaging materials during storage. The microbial load was low in P3 and P4 packed beverage mix during storage. The functional beverage mix packed in polyethylene terephthalate bottles was undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of functional beverage mix in polyethylene terephthalate bottles extended the shelf life of the product and reduced the nutrient losses during storage.