Kerone

The world   production of coconut   (Cocos nucifera L.) was about 60 million tons in 2008 [1] — 85% in Asia, 8.5% in America, 2.9% in Africa and 3.2% in Oceania. Some of the coconut-based products are coconut oil, coconut water, copra and shredded coconut. Coconut products can also be found in beverages, cosmetic and toiletries products. The fresh or industrialized coconut water is much appreciated as a natural isotonic in Brazil. Its demand reaches 1.4% of soft drink market. A serious environmental problem has come up due to the inappropriate disposal of the husks. It is estimated that 350 million liters of green coconut water are consumed in Brazil every year and this consumption produces approximately 2 million tons of green coconut husk. 70% of the waste generated in Brazilian coastal urban centers is green coconut husk. Green coconut husk is an excellent bio-material for the adsorption of Indigo Blue from textile industries. Other studies showed that the young pulp, in its very ea

  The  blanching   method is utilized to scald vegetables in boiling water or steam for a particular quantity of your time. It stops enzyme actions which may cause a loss of flavor, color, and texture once the food is frozen or dehydrated. It’s also called parboiling. Blanching helps to rid of the surface of food from dirt and organisms, it brightens the color and helps retain vitamins. Some vegetables are extremely fibrous and taking the time to blanch them wilts, or softens them, in order that they can dry quicker or be easier to package for freezing. Blanching time is crucial and varies with the vegetable and size. Under- blanching vegetables  will stimulate their enzymes and is worse than no blanching. When water blanching, be careful and use the suggested times. Overdoing the blanching time can cause loss of flavor, color, vitamins, and minerals; therefore you’ll primarily transfer all the nutrients from the food to the boiling water. These vegetables can continuously need blanchi

  In India, the sand roasting technique is widely used by street food vendors, villagers and cottage industries for making various value-added   food products   from different cereals, millets and legumes. The traditionally produced sand-roasted products are commonly utilized as ready to eat snacks or for the preparation of various other snacks. The techniques of  sand roasting and baking  are gaining importance as cheap, effective, oil-free, healthier ways of cooking. However, further studies are needed on micronutrient availability and functional food development for community nutritional disorders. Also, the residual silica levels and difficult working environment mandates the development of energy-efficient and high-output-orientated technologies such as continuous, microwave, and fluidized bed roasters. In terms of health benefits, minimally processed foods are better than the processed foods. Among the minimal processes, sand roasting is a traditional, rapid food processing metho