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CSIR-CFTRI develops slew of products ready for industry use
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Thursday, 31 October, 2024, 08 : 00 AM [IST]
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Nandita Vijayasimha, Bengaluru
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The CSIR-CFTRI (Council of Scientific and Industrial Research - Central Food Technological Research Institute) has been active in developing a range of innovative products tailored for industry applications. These developments often focus on food processing, preservation, and nutrition enhancement.
These innovations not only support industry needs but also contribute to public health and sustainability goals. Recently the Mysuru-based CFTRI unveiled its probiotic carrot nectar which is a vegetable-based beverage developed by incorporating the probiotic bacterium Lactiplantibacillus plantarum MCC5231 in carrot nectar. Delivery of the probiotics through a non-dairy-based food system is a favourable option due to the problems associated with dairy-based products, such as lactose intolerance and milk allergies. This vegetable-based carrot nectar supplemented with L. plantarum is a novel concept meeting the FSSAI’s nectar specification criteria and fulfils more than 50% of daily requirement of Vitamin A. The product was developed by Aditi Goel under the guidance of Attar Singh Chauhan and Prakash M Halami and was funded by DBT, New Delhi.
For the development of gluten-free bread premix with a combination of proso millet, foxtail millet and barnyard millet, the institute targeted small- and large-scale bakeries. The premix includes all the essential ingredients for producing bread hence offers convenience for both small- and large-scale bread production. The gluten-free bread produced from the premixes offers superior nutritional profile as compared to many gluten-free products in the current market. The technology caters to the growing demand for gluten-free products as well as promotes millet utilisation.
The work was funded by Ministry of Food Processing Industries and executed by the team lead by Dr P Prabhasankar as Principal Investigator and Soumya C, Tamilselvan T, Crassina Kasar, Sudha ML and Matche RS as team members from CSIR-CFTRI.
The food researchers also devised the know-how for multigrain waffles. These are wheat-based baked product which can be taken as a bread variant for breakfast, snack or as desserts with variety of toppings. They often have high calorie with low dietary fibre and essential minerals. In order to improve the nutritional quality, the multigrain waffle has been formulated using whole wheat, pearl millet and finger millet flours with optimal amount of sugar and fat. It is produced by baking the batter in the waffle machine. The multigrain waffle has desirable textures and taste with higher dietary fibre, minerals and lower calorie value as compared to the commonly available waffles in the market.
Waffles can be marketed as a quick snack or dessert through bakeries, departmental stores and restaurants. The popularity of bread variants such as waffles is increasing. Attempts are being made to formulate multigrain waffle from locally available ingredients. It will serve the growing consumer demand for healthy yet convenient foods. The technology can cater to the domestic sector for home baking as well as commercial sectors.
Another was the Instant Masala Tea Premix which is crafted with natural ingredients, including stabilised tea flavour and a curated mix of aromatic spices such as cardamom, ginger, cloves and cinnamon. The tea is packaged in single-serving sachets, allowing for quick and easy preparation. Catering to diverse tastes and dietary preferences, Instant Masala Tea is available with a variety of sweeteners, including regular sugar, jaggery, low-calorie sweeteners, and sugar-free options. The research and development team had Sachin R. Chaudhari, Rajeshwar S. Matche and Anisha Biswas as its members.
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