The modernization of food and food production techniques resulted in a major decline in the nutritional profile of food products. Fortification and enrichment are the modern solutions to consider. But to what extent will it help? Traditional food products and food production methods flourish with vital nutrients. The current study restructures the conventional approach to biscuit making, intended to prepare and evaluate the whole nutritious food made from Navathaniyam, a blend of nine grains. From the organoleptic evaluation, the combination of flours employed in trial 2 was more preferred. Incorporating the blend of nine diverse varieties of cereals and pulses will be a novel food product.

Advanced food processing techniques have drastic effects on the food, mainly on the nutritional profile; furthermore, the sedentary lifestyle led by people makes the body starve for nutrients and has a negative impact on proper growth and health. Addressing those major issues, various organic and functional foods have been widely recognised in recent times. The current work intends to prepare and evaluate a functional food made out of Aloe Vera. The health claims of Aloe Vera were uncountable. From the organoleptic profiling of the milk shake up to the 5% addition of Aloe Vera, all the sensory parameters were more satisfying. Incorporating Aloe Vera in the milkshake will be an innovative novel food product while enhancing the functional properties of Aloe Vera.

Nitrate and nitrite are the most extensively used food additives in the food industry for their multifunctional properties, and they have been in the spotlight for decades for its controversial back effects. The conversion of nitrate and nitrite to various nitroso compounds, specifically N-nitrosamine raises the question of the integrity of these additives. Nitrosamine is a well-known carcinogen and mutagen. A large number of studies demonstrate the carcinogenic effects of these salts. Are these findings credible? Nonetheless, the regulatory agencies approve its usage; is it biased? Are we feeding on the carcinogens in processed foods? The current work provides an insight into the basic and toxicological findings of the food additives -nitrate and nitrite.

The production, processing of agricultural products results in massive generation of waste, which has an environmental impact. In current study on the node of valorisation of the processed waste, orange and banana peel waste are utilized for the production of biscuits. The fortified biscuits were analysed for proximate and sensory analysis. The fibre content of the fortified biscuits increases several folds. From the sensory score the proportion of biscuits with 7.5% and 10% has undesirable quality parameters, whereas up to 5% concentration all the parameters are more desirable. Fortifying biscuits with orange and banana peel powder may be an excellent source of dietary fibre and an enhanced valorisation technique.

The main objective of this study is to compare and investigate the proximate, sensory parameters of the biscuits fortified with (1) whey protein concentrate (WPC), (2) isolated soy protein (ISP) at various proportions as a source of protein enrichment. The fortified biscuits were analysed for sensory and proximate analysis. The study evaluated and compared the effect of fortifying whey protein concentrate and isolated soy protein at various proportions T0 control (0%), T1 (5%), T2 (10%), T3 (15%), T4 (20%). The protein content in both WPC and ISP samples tends to increase, but much higher in WPC formulated biscuits. At 20% WPC the protein content peaked to 29.11%, other nutritional components such as fat, ash, fibre and moisture content of WPC samples increased significantly, whereas no such significant changes were observed and only linear increase of protein content were in ISP fortified samples. The sensory analysis of ISP fortified samples were acceptable up to 10% proportion, exceeding 10% showed unacceptable results, on comparison WPC biscuits were acceptable at all proportions, more desirable at 20% WPC. Conclusively, fortifying biscuits with either WPC or ISP might be a source of protein without any significant effect on the quality of biscuits.

Sulphites are the most widely used food additives for their versatile applications in processing; perhaps we are negligence of its shortcomings. On account of various research studies, sulphites induce serious allergic reactions and other health alignments, but still regulatory agents permit its usage. Is it a wiser choice? The purpose of this paper is to clear up ambiguity and provide a clear view on why sulphites are employed in the food industry, why its usage is restricted, and why sulphite is a toxicant