City-based CFTRI and DFRL come up with innovative products like ‘Coffee in 30 Seconds’, Nutri-rich Kokum Jelly Candy
Over 2,000 food scientists from across the country and abroad are participating in the Mega Food Convention which began on Dec.12 as part of the Eighth International Food Convention IFCoN 2018 at KSOU Convocation Hall here.
The event is organised by Association of Food Scientists and Technologists (India) (AFSTI) in association with CSIR-CFTRI (Council of Scientific and Industrial Research-Central Food Technological Research Institute) and DRDO-DFRL (Defence Research and Development Organisation-Defence Food Research Laboratory).
Food Safety and Standards Authority of India (FSSAI), New Delhi and the Union Ministry of Food Processing Industries are extending their support to the two-day food expo at CFTRI campus.
The exhibition will conclude today while the Convention will end tomorrow. Thousands of school children and residents of Mysuru are thronging the stalls to know about the latest innovations in food technologies.
COFFEE IN 30 SECONDS
Among the products that have been displayed at the exhibition is CFTRI’s “Coffee in 30 Seconds” where coffee cubes instantly get dissolved in water or milk. Interestingly, the cubes get mixed even in cold water or milk, giving that perfect taste preferred by coffee connoisseurs.
Explaining the product to a host of visitors, Dr. Pushpa Murthy, senior scientist at CFTRI said that the product that has been packed in small sachets was similar to sugar cubes and would get easily dissolved. The product captures the taste and aroma of coffee along with health benefits of green coffee extract. They are rich in dietary acids that improve immunity.
The coffee cubes are light weight, weighing up to 6 grams and are of low calories. They are pre-sweetened and are free from artificial colour and flavour. Dr. Pushpa said that the shelf-life of this instant coffee is six months. “As it is a pre-sweetened product, there is no need to add sugar. However, it is left to the choice of the consumer,” she said. One cube is enough to prepare a cup of coffee, she added. She said that her team of scientists have been working on coffee products for the past three years, as part of Science Engineering Research Board (SERB)-funded project. Instant coffee cube production is one among the five products in the making while others are Green Coffee, Carbonated Coffee, Nutri Coffee and Pro-Biotic Cold Coffee.
PREMIUM PRODUCT TO BOOST ENDURANCE
CFTRI has developed a food product that is free from preservatives and that can increase endurance levels in a natural way. The product that is ready for clinical trials can be used by athletes, sports personalities and fitness freaks to improve their strength and stamina.
The product has been prepared from naturally available food items that provide both nutritional and functional benefits. The product’s composition has not been revealed as it has to be approved by Process Development and Research Utilisation Committee (PDRUC) of the CFTRI.
CFTRI sources said that the product has anti-oxidant and anti-inflammatory properties. It must be consumed in three phases and has energy-boosting components that suits different stages — pre-workout, during workout and post-workout. The product is free from preservatives and can supplement energy soon after the physical activity.
NUTRITION-RICH JELLY CANDY
A food start-up which got CFTRI technology to prepare Kokum (Punarpuli) jelly candy launched the product at the expo. The use of Kokum extract makes the jelly nutritional and naturally safe. These candies are aimed at children whose diet requires high calories, say food scientists.
Kokum jelly candy is made from the extracts of dried kokum (garcinia indica) along with sugar, pectin, liquid glucose, and sodium benzoate. The bright colour comes from natural kokum juice. There is no artificial colour, no synthetic flavour, no synthetic acidulant and no hazardous food additives added to the jelly.
Traditionally, Kokum is used is an acidulant in many Indian dishes. It has anti-oxidant and appetite stimulant properties; helps in digestion and fights cholesterol besides improving skin health. Kokum has anti-ageing properties and helps in weight loss besides acting as a digestive product. It is a nutritionally superior and microbiologically safe jelly, scientists said.
BIO-DEGRADABLE PLASTIC AND EDIBLE CUTLERY
City-based Defence Food Research Laboratory (DFRL) has developed biodegradable plastic. Gopal Kumar Sharma, Associate Director, DFRL, said that the technology has been patented and many industries are in talks for technology transfer and absorption.
The product is made of additive mixed plastic and once used even the traces of cutlery will not remain. It will degrade into microbes as and when it is disposed. The technology had been developed for the Armed Forces stationed at high altitudes or deployed in sensitive areas. Given the exigency of the situation in these areas, clearing of accumulated waste is not a priority.
This led the DFRL to experiment and develop alternative packaging material that is biodegradable, he said.
The material that has been developed has additional additives and when exposed to sunlight and UV rays, it degrades and disintegrates to powder and allows microbes to act on it and decompose it. The technology has been already bought by nine industries, including one in Mysuru and Hyderabad and also in Tamil Nadu and two in Bengaluru.
ICE CREAM CONE FROM JACKFRUIT RIND
Indian Institute of Food Processing Technology (IIFPT), Tanjavoor in Tamil Nadu will soon introduce to the market edible ice cream cone produced from jackfruit rind, which is rich in fibre and proteins.
The ‘rind’ or exterior of the compound or aggregate fruit is green or yellow when ripe and composed of numerous hard, cone-like points attached to a thick and rubbery, pale yellow or whitish wall.
The ice cream has low glycemic index and is lactose-free and can be consumed by people with diabetes. The IIFPT had earlier introduced a non-dairy millet ice cream. While the millet-ice cream supplies nutrition, the jackfruit cone supplies fibre and protein.
Generally, only 30% of a jackfruit is used and the remaining is discarded as waste. If the rind is used to make cones, this will be beneficial to the farmers and at the same time, the product will address nutritional needs.
[Pics. by Pragathi Gopalakrishna]
This post was published on December 14, 2018 6:05 pm