sweet sweet sweet

Today after a long time as I get back to foods probe my blogging spot  I would like to give  it some really sweet start.  Wondering what its all about  "sugar cane  juice" yes as it is the season of Pongal and I hope its is the right time to talk about this delightful drink and here I would like to share a  memory  that happens every year when after the pongal Pooja  at home I and my  cousin brother usually cut sugarcane into small portions  and sit together and enjoy it and enjoy it till my mom says don't it too much in one day....ha ha ha !!! 

How many of you really like it? 

Well, I myself is a big fan of it there was a sugar cane juice shop at my college where I did my U.G  where I would stop to have my mango flavored  sugar cane juice every weekend or whenever I happen to visit java green at SRM well they were the most refreshing  evenings of my life. 

 let me start with the health aspect of  sugar cane juice / கரும்பு  சாறு / गन्ने के रस   

Health benefits of sugar cane juice

• sugarcane serves as a source of instant energy packed with natural sugars and refreshes body and mind
• folic acid or vitamin b9 help in easier conception during pregnancy and prevent any neural birth defects in the fetus 
• sugar cane juice is packed with calcium , phosphorous and whole lot of minerals which ensures healthy nails, teeth,bones and prevents us from tooth decay and bad breath and cures febrile disorders in children and replenishes lost protein.
• Its the best known juice to treat liver related disorders and improves functioning of liver.
• potassium present in the cane juice help balance PH of stomach and aids in secretion of digestive juice and acts as a digestive tonic .
• flavenoids in sugar cane prevents diseases due to free radicals
• sugar cane juice has low glycemic index and so it can be consumed by diabetic patients in considerably moderate amount.
• Vitamin C in sugar cane juice helps cure soar throat.
• sugar cane juice  helps in wound healing and strengthens body organs . sugarcane juice helps eliminate toxins from the body 
• sugarcane juice helps weight loss by reducing bad cholesterol levels in the body and boosts immunity and improves muscle power and treats acidity as well.

apply cane juice to face and washing with water after 15 mins gives glow and has anti ageing effect

• see that you drink freshly prepared cane juice within half an hour after preparing as it easily spoiled by microorganisms and do not consume more than two glasses of sugarcane juice in  a day. 

processing of sugar cane juice 

1. Reception
2.Peeling
3. Blanching
4.Pressing
5.filtration 
6. Centrifugation
7. treatment 
8. packaging 

high pressure processing 

high pressure processing is a cold pasteurization technique by which product already sealed in its final package are introduced into a vessel and subjected to a high level of isostatic pressure transmitted by water 

Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient temperature inactivate the vegetative flora (bacteria, virus, yeasts, molds and parasites) present in food, extending the products shelf life importantly and guarantee food safety.

High Pressure Processing retain the sensory and nutritional properties of food, because of the absence of heat treatment, and maintains its original freshness throughout the shelf-life 

Hpp is discussed because some abroad countries use high pressure processing for cane juice .

Don't miss out  on sugarcane enjoy it stay happy and healthy go for this natural drink this pongal 

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WHAT THE TRUE HEROES OF NATION EAT ( A small gist)

As its said what you eat makes you who you are lets see what the true saviors of our nation eat . Before world war 1 Indian soldiers got only cash allowances . The nutritive value of food given to our soldiers were totally neglected .

During  the second world war supply of rations became difficult due to the rise in the cost of living and our soldiers got affected by malnutrition the authorities recommended foods of higher nutritive value to our soldiers

After independence the Indian soldiers were supplied with food preserved by traditional methods there were difficulties in transporting ,storage, handling and packaging because these foods were prone to physical and chemical deterioration during these stages

DFRL : The defence food research laboratory Mysore was established on 28th December 1961 under defence research and development organisation to fulfill

food needs of army. navy and air-force. The prime aim is to engineer light weight convenient packaged food with longer self life that suits for varied climatic conditions .

VARIOUS FOODS DEVELOPED BY DFRL 

FOOD BARS 

Different varieties of food bar DFRL has developed array of nutritious  bars to meet the energy needs of soldiers such as compressed tasty bar, protein rich composite cereal bar,, sweet and sour tasty bar, flax oat tasty bar rich in soluble fibers, ergogenic energy rich bar , barley bar  rich in  glucan , omega 3 rich bar , cocoa delight bar rich in antioxidants and fiber , bar for high altitudes  and each bar serves a specific nutrition need  with help of a specific functional ingredient with a calorific range of 400-540 k cal with shelf life of about 6-15 months. 

BARLEY BAR

life style changes have led to decrease in intake of fibre DFRL food scientists have developed bars using barley grains in order to provide the amount of fibre content needed to be provided in individual's daily diet.

COCOA DELIGHT BAR 

The most preferred chocolate bar is developed by DFRL is made from cocoa powder butter and sugar and cocoa is rich in antioxidant and flavenoids  owing to be a healthy and tasty delight as well.

COMPOSITE CEREAL BAR 

The bar is made of a number of cereals  including barley, maize, wheat and soy and contains the essential amino acids and protein needed to a balanced nutritious diet alleviating protein energy malnutrition

COMPOSITE TASTY BAR

During emergency, survival situations . long patrol duties troops need continuous supply of energy this protein rich nutritious bar has been developed by DFRL which is light in weight, easy to carry and provides sufficient energy in the form of calories.

SOY FORTIFIED OAT BAR

The bar developed by DFRL  has a long shelf life of about 15 months the beta glucan and amino acids  known to provide health benefits

ERGOGENIC BAR

This bar is prepared by using jaggery walnut, cinnamon, pepper, ginger , turmeric powder etc known to warm the body of army troops in extreme cold conditions.

FLAX OAT TASTY BAR

This bar is prepared by using flax-seed  and oats and are rich in fibers both soluble and insoluble in the diet .

OMEGA 3 RICH BAR

This bar is made from walnut and flax seeds which are rich sources of  omega 3 fatty acids which are known to be heart healthy foods and provides calories in a healthy way increasing HDL in the body.

READY TO EAT NUTRI FOOD BAR

These bars provides fullness and is a chewy, dense nutrition rich  compressed bar prepared from readily assimlable sources of carbohydrates and proteins and serves as meal supplement in packed army rations

SWEET SOUR TASTY BAR

In order to provide change in taste sweet band soar bars are developed by DFRL and contains salt, sugar, chilli powder and nuts etc.  

FOOD BARS DEVELOPED BY DFRL

CHICKEN BISCUITS 

Chicken is a good source of readily digestible proteins,essential amino acids, fatty acids and B complex vitamins and hence help cater the protein needs of armed force at high altitudes as a high protein snack .

EGG PROTEIN BISCUITS

Protein rich biscuits has been developed from real egg solids in three known flavors vanilla, pineapple and orange. The biscuits have nearly 20%  protein and provide energy of about 475kcal/100g

HOLIBITE

DFRL has developed  this instant health oriented RTE product for emergency use after exertion. It provides 108kcal for 30g capsule and 4-6 are enough to help during emergency situation. Product contains 70% honey.

 

Performance enhancement drink : Aloevera is known to have various health benefits. Its known to improve blood circulation helping in supply of nutrients to the cells and thus enhances the nutrient absorption across the endothelial cells to blood stream. These two properties have been utilized to develop this pomegranate to enhance physical performance.

SPICED LOW CALORIE ALOE VERA BEVERAGE:

spiced  aloevcra  beverage developed by DFRL  aims to reduce blood sugar level in type 2 diabetic patients  owing to its anti- diabetic property and known to have proven health health benefits in other people.

ALOEVERA FRUIT SPREAD AND BAR 

Aloe Vera  gel with a fruit base of mango helps improve colon health and serves as a bread spread with health benefits.

APPETIZERS
Appetizers solve the problem of lack of appetite faced at high altitudes.The development of ready  to eat  appetizers with a shelf life of 8 months is a unique contribution to the field of food technology
and requirements of defense forces as well . these RTE appetizers include ginger munch, fruit munch, peeper munch, lemon munch and ajwain munch.

SHELF STABLE CHAPATIES

After extensive research DFRL has successfully developed chapaties with natural sensory attributes with extended shelf life using thermal processing with additives and flavors and are of different varieties.

Did you know : all these covenience foods which works miracle for today's working woman were first invented for 3 armed forces of our nation  .
 for more information and deeper insight do visit  dfrl official website .
  I dedicate my post to the food scientists who have went a long way in engineering foods of great comfort .

My dear readers the post contains just a few of interesting foods and it will be continued in a short while, however posts will be updated through out september and emphasise will be given on nutrition and different technologies involved in food as well until then tc and stay happy

A JOURNEY TO EXPLORE SPACE FOODS

Space foods being the first post after a new beginning of food probe I want to take all my readers on a space journey to explore space foods and the technologies involved I hope all my readers  would enjoy this journey so let us give it a start…

Have you ever wondered what astronauts in space eat?

come let’s explore together 

NASA’S the first scientist to eat food in space was John Glenn First food to be eaten in space was apple sauce however  in the second space program NASA food scientists included shrimp, cocktail, chicken, vegetables and pudding.

There are special rules for space foods

1. Minimize the crumbs

2. Minimize packaging and thrash volume

3. Minimize the weight of the food 

FOOD TECHNOLOGY AT SPACE 

RE HYRDATABLE FOODS or freeze-dried foods: Most foods in space was packaged in a dehydrated form and thus rehydrated before consumption(hot  cup noodles is one fine example ) these foods are packed in special containers to help them last longer 

dehydration or removal of water is done to prevent spoilage due to microorganisms and extend shelf life.  

The straws used for consumption of liquid food in space has a special one-way valve to prevent the liquid from escaping when not in use. (eg)soups, ravioli and even fruits and fish and eggs, chicken, cheese cereals, etc are packaged dehydrated form and rehydrated before consumption

Freeze-drying technology: freeze-drying is a process of dehydrating frozen food under vacuum condition so that the moisture content in food directly changes to gaseous form without having to undergo the intermediate liquid state through sublimation the  food product thus maintains good quality and acceptance

Meals and even ice-creams that are made available to astronauts in space are freeze-dried 

 

THERMO-STABILIZED FOODS The foods that are heated to high  temperatures to prevent bacterial growth and are packaged in bimetallic or aluminum cans or flexible retort pouches mushrooms, tomatoes, eggplant are few examples of thermostabilized foods.

INTERMEDIATE MOISTURE FOODS

These are foods that do not remove water completely but here the water is restricted to an amount to keep the food at desired texture but the percentage of water in IMF foods does not support microbial growth  and the water content in IMF foods ranges from  15 to 30 % thus the water present chemically bound to salt or sugar not available for microbial growth thus prevents spoilage due to micro-organisms dried peaches, pears and apricots are some examples of IMF foods in space

VACUUM PACKAGING Some foods are consumed in natural form but there is an interesting technology that is involved here too. Here the air is completely removed from the packaged food.  The package is sealed so that food stays fresh for a long time.

Condiments: Condiments  are made available suspended in oil or dissolved in water pepper is suspended in oil while salt is dissolved in water these liquid salt and liquid pepper are stored polyethylene bottles.

MODIFIED ATMOSPHERIC PACKAGING: Bread sandwiches are not possible in space  as the bread slices tend to float so food scientists at NASA developed tortillas - a flatbread made of wheat flour to serve the purpose they kept it fresh up to  one year by the use of oxygen scavengers which helps in removing the oxygen in the package and thus creating a modified atmosphere ethylene is an example of oxygen scavenger.

FOOD IRRADIATION  Some foods are exposed to radiation to kill mold or bacteria on food also to extend its shelf life

Exposure of ionizing radiation in the form of x rays, gamma rays and electron beam to destroy microorganisms safety limits of radiation are set according to the type of food and the purpose of irradiation. 

SPACE FOODS FOR ISRO  food scientists at  DRDO and CFTRI Mysore are exploring new technologies to make available the specialties of  Indian cuisine DRDO has created initial success in biscuits, pastries and  dried juice and lemon rice with a list of innovative technologies which are to be later discussed in the blog food scientists can formulate even chicken biriyani which is supplied to astronauts and its shelf life is up to one year.

Some more interesting facts

TANG one  of the well-known juice brands became famous when it was supplied to astronauts  in the space shuttle it served as a vitamin C  supplement

As the space shuttle is shielded from Cosmic rays the scientist does not get enough of the sunshine vitamin so special care should be taken to provide vitamin D in the diet of space scientist.

Have a look at mm a fun snack of  astronauts

This is a soap bubble which holds the chocolate candy in space

Santa to gift you the box of joy

Hi friends I wish you all a merry Christmas  let Santa grant you health wealth happiness . I am here to share something about chocolates the favorite of most people . It of different varieties , originated as royal drink,  now chocolates which are sweet are symbol of love and joy but they contribute to good heath too. But when the question of  health arises always remember the "bitter the better "health of chocolates  depends on the flavanols present in cocoa powder theobromine the poly phenol has beneficial effects  because of nothing but anti oxidants present in them. Dark chocolates according to research contributes to health so keep in mind the joyful chocolates can make you heather too . Please do have a watch on the amount of chocolates you consume every day as they contribute to calories . Further dark chocolate prevent blood platelets from clumping together and increase blood vessel flexibility . 3.5 ounce of dark chocolate is recommended per day

 My  favorite dark chocolate  my way at home
6 table spoon of cocoa powder
3 table spoon of honey
1 spoon of milk powder
4 table spoon of coconut or olive oil stir the mixture cook in low flame for 6 minutes . Wait to become warm and make balls and leave in freezer for 1 hour and you can enjoy the dark chocolate
There you go the home made dark chocolate

For food engineering students

Chocolate are of different variety

 Milk chocolates

cocoa butter , sugar , soy lecithin 

 Dark chocolate
 cocoa powder chiefly present milk solids are not present  further classified as  semi sweet and bitter sweet chocolate  based on cocoa powder content .


An image showing all the four varaities of chocolates known

Processing :`

Step 1   

 Cocoa beans are cleaned
Step 2

Roasting of cocoa beans is done to develop desired flavor , 20 to 25 mins roasting at a temperature of 250°c to 350°c  

Step 3

Winnowing is done to remove the shell and the nib - the part which is sent for further processing is separated

Step 4

Grinding

Beans are ground and sugar is added and finely ground   for 90 hours to 90 micron size which forms cocoa liquor  and desired consistency is obtained .
Step 5
Couching
Couching process involves exposing chocolate liquor to air to drive away the volatile and get the desired final product's flavor and texture.
Step 6
Tempering
It is done by tempering machine where  melted chocolate is heated to 110°F to 117°F  further cooled to 90°F where seedling  or small pieces of chocolate are added to get the uniform size of particles in the final chocolate and to give the shiny finish to mouth melting chocolate.
Step 7

Molded by pouring to trays and left for freezing in freezer where it is solidified.

 Vedio showing processing

 This is how the hersley's do 

Honey and Turmeric- the golden truth of decades 😊replenish the tradition

Honey the sweet fluid produced from honey bees derived from nectar in the flowers is 2500 years old its a reservoir of energy and because of its low ph its resistant to microrganisms so it prevents harmful  bacteria and viruses which leads to various diseases 

Honey ensures relief from cold and flu in children ,  its makes our digestive and respiratory system healthier . Helps prevent food poisoning due to Ecoli . Its one such natural food loaded with vitamins, minerals and enzymes helpful in boosting immunity . After the disaster of floods comes the fight against diseases   honey  and its antibotic properties will help to a great extent to prevent diseases and stay safe and healthy. The flavenoids and phenolic content in honey accounts for its benificial antioxidant property.  Honey helps in wound healing and  as a skin disinfectant and as a stimulant for immune system .  Honey is not recommended for infants because of clostridium which  can  cause boutilism;

Please ensure to use honey in your  preperations where ever possible  but keep in mind the quantity one spoon of honey per person  every day will ensure the benifits above mentioned .

Another ingridient is right in your kitchen but has great list of benifits  more then one can ever think of its none other than turmeric powder curcumin present in turmeric makes it the best spice for health it also plays a vital role to enhance defence system of human body with anti inflammatory and strong anti oxidants properties
It reduces arthritis  problems prevents and slows down Alzimer disase and fights disease due to free radicals and improves liver funtion and digestion , helps shrink LDL cholestrol  levels and acts as a antidepressant as well . Add a pinch of turmeric to foods when ever possible . One quick idea add honey and turmeric to your glass of warm milk after dinner . Be sure not to add honey to hot milk  stay healthy safe and informed😊

For food processing students
Processing of honey

 STEP 1 uncapping of honey combs
STEP 2 Extracting honey from the combs
STEP 3 The honey is poured into tanks and heated @ 120°F and held at this temperature for 24 hours to melt out the crystals
STEP 4 honey is flash heated @165°F and filtered
STEP 5 cooled down again to 120°F
STEP 6 Strained to remove impurities
STEP 7 Pumped into jars and bottles and sealed

Processing of  turmeric powder
Fresh turmeric is cured to obtain dry turmeric
STEP 1 boiling the rhizomes to make them soft for 45 to 60 monutes because it affects colour of final product and aroma .
STEP 2 water is drained
STEP 3 artificial drying by cross flow hot air dryers
STEP  4 polishing done by mechanical drums due to abrasion of walls
STEP 5 this is done to enhance colour of product where rhizome is sprinked with water and ground paste of turmeric
STEP 6 grinding with different mills and swifting with mesh , packaged and sold

 

Vedio section 

Roses - the pink of love helps you stay at the pink of your health

Roses are flowers rich in carotene vitamin-C and K has numerous health benifits rose petals  when mixed with honey  and left under sunlight for 3 to 5 days . We get a tasty and healthy gulkand . Roses soothen the nervous system helps relieve  stress.
It helps detoxify the body giving a cooling effect and has anti ageing  effect on the skin giving it natural glow.
Gulkand or  rose petals preperation  is rich in antioxidants & serves as energy booster .
It helps prevent anaemia  and keep body's  metabolism  healthy and fit . It helps rejenuating the body.
It helps prevent acidity.
It serves as blood purifier and good for eyesight and acts as a memory  enhancer

Home made preperation
100 grams of rose petal
5 spoons of honey
Mix well keep under sunlight in a tight jar for 3 to 5  days see that you stir the mixture every alternative day when you leave it under the sun. Than you  you can store it and  consume 10 to 12 grams everyday to get the above mentioned health benifits .
  Food processing section :
The improvised version of Gulkand is known as rose petal jelly and its processing is discussed here

Step - 1  roses are plucked
Step - 2 petals are seperated washed & dried
Step - 3 sorted where small petals are removed
Step - 4 petals are cooked in  hot water to soften the petals
Step - 5 sugar is added and cooking is continued until desired consistency
Step - 6 jelly is fed into bottles
Step -7 bottles are sterlized & labelled

 

Video  section

Sesame Oil

Sesame oil  - நல்ல எண்ணெய்  as rightly referred by in  தமிழ்  is one of the oldest  oil  known to mankind  is a nutritive oil with loads of nutrients and antioxidants like vitamin E so this oil is highly resistant to oxidative deterioration .

sesamolin , sesamin and the PUFA present in the oil helps  lower cholesterol level. Compounds including phytate and magnesium helps prevent diseases caused by free radicals.

Copper and zinc helps in production of RBC  and known to improve blood circulation , magnesium in sesame oil reduces blood pressure and sesamin in the oil helps improve liver function .

Zinc  present in the oil gives skin elasticity and slows down skin ageing and acne . Zinc , calcium and copper  the major minerals found in the oil  helps to improve bone health .

The oil is rich in essential ammio acids and protein .  Til oil also  prevents skin damage due to UV radiations . Tyrosine an amino acid in the oil helps improve blood circulation and gives a relaxed feeling.

see that you dont prefer oils which are highly refined because during refining the oil tends to lose the essential nurtients.

 For food engineering  students

major processing steps

Dehulling: removal of seed coat  is dehulling  involves soaking of seeds in water and removing hulls or by alkali treatment by using 0.6% NOAH for one minute

Roasting :  It is generally done to impart desired colour and flavour to  the oil

Extraction : it is done by hydraulic press or screw press

Refining : sesame oil does not require excessive refining ,  purification by settling , screening and filtering is all that is needed. degumming is also not needed as natural phospholipids are less in sesame oil.

  Next there will be posts on chocolates and raisins as Diwali is nearing . One more interesting post on processing of  roses  as well  will be added very soon . stay happy, healthy and informed as well.


video  section