NIIR

Contents

1. INTRODUCTION

Reasons for Growth in Demand of Processed Food in India
Growth Drivers
Future of Packaged Food Industry in India: Drivers and Barriers
Importance of Food Packaging in Food Industry
Food Labeling

2. SOY FLOUR & MILK

Physical Characteristics & Chemical Composition of the Soybean
Chemical Composition
Representative Proximate Composition
Uses
Raw Material
For Soy Flour
For Soy Milk
Process Description
1. Soy Flour Process Description
2. Soy Milk Process Description
Process Flow Diagram
Soy Flour
Machinery Required for Soy Flour
Soy Milk
Machinery Required for Soy Milk

3. STARCH DERIVATIVES

Uses
Some Important Definitions
Raw Material
Process Description
General Process Flow for Starch-Derived
Sweeteners (Corn/Glucose Syrups, High Fructose Syrups, Dextrose, Fructose, Maltodextrins and Syrup Solids)
1. Glucose Syrup
Dextrose Syrup
Sorbitol

4. SACCHARIN

Properties of Saccharin
Uses in Foods and Other Products
Process Description
Chlorosulfonic Acid Synthesis Process
Sulfonation
Amination and Refining
Oxidation Process
Concentration and Crystallization
Drying and Packing Process
Recovery of Oxidizing Agent and Catalyst
Raw Material
Flow Diagram
Machinery Required

5. TOMATO PASTE

Uses
Raw Material Requirements
Raw Material
Process Description
Receiving
Sorting
Juice Extraction
Evaporation
Aseptic Filling
Machinery Required

6. EDIBLE CORN OIL

Process Description
Required Machinery

7. MALT

Standard Malt and Specialty Malt
Barley Conditioning
Malting
Malt Treatment
Process Flow Diagram
Machinery Required

8. INSTANT NOODLES

Manufacturing Process
Processing and Classification of Instant Noodles
Machinery Required

9. GARLIC OIL AND POWDER

Composition
Uses
Process Description
Process Flow Diagram
Machinery Required

10. CATTLE FEED
Raw Materials for Concentrate Feeds
Process Description
Reception of Raw Material
Storage of Raw Materials
Blending
Grinding
Process Flow Diagram
Machinery Required

11. BANANA WAFERS

Manufacturing Process
Description of Manufacturing Process
Detail Process
Process Flow Diagram

12. BISCUITS

Uses & Applications
Basic Raw Material for Biscuits
Manufacturing Process
Manufacturing Process Flow Diagram

13. BREAD

Properties
Raw Material
Formulation of Bread
Manufacturing Process
Process Flow Sheet

14. CANDY

Uses of Candy
Raw Material for Candy
Sugar
Corn Syrup/Glucose Syrup
Water
Properties of High-Boiled Candy
Candy Manufacturing Process
Process Flow Diagram

15. CHOCOLATES

Uses
Composition of Fermented Cocoa Beans
Raw Material
Sweet Dark Chocolate
Semi-Sweet or Bittersweet Dark Chocolate
Milk Chocolate
White Chocolate
Formulations
Dark Chocolate
Milk Chocolate
Manufacturing Process
1. Roasting and Winnowing the Cocoa
2. Grinding the Cocoa Nibs
3. Blending Cocoa Liquor and Molding Chocolate
Milk Chocolate
White Chocolate
Plain Dark Chocolate
Process Flow Diagram

16. POTATO CHIPS

Composition of Fresh & Fried Potato
Uses & Application Manufacturing Process
(1) Sorting, Cleaning & Washing
(2) Slicing and Washing
(3) Drying of Slices
Chip Frying
Packaging
Process Flow Diagram

17. RICE FLAKES (POHA)

Uses & Applications Composition of Rice
Manufacturing Process
Process Flow Diagram

18. CORN FLAKES

Uses and Applications Properties
Manufacturing Process
Grain Cleaning Section
Corn Grit Section
Corn Flake Section
Process Flow Diagram

19. BABY CEREAL FOOD

Uses & Applications
Properties of Cereal Food
Infant Cereals Manufacturing Process
Raw Materials
Wet Mixing Plant
Packing
Infant Milk Manufacturing Process
•   Mixing Ingredients

• Pasteurization
• Homogenization
• Standardization
• Heat Treatment or Sterilization
• Dry Blending
Packaging
Muesli Manufacturing Process
Ingredients
Process Flow Diagram

20. FRUIT JUICE
Classification of Fruit Juice
Uses & Applications
Properties
Raw Material Requirement
Manufacturing Process
Packing
Storage
Process Flow Diagram

21. MILK POWDER

Uses of Milk Powder
Composition of Milk-Powder
Property of Milk Powder
Milk Powder Production Process
• Separation/ Standardization
• Preheating
• Evaporation
• Spray Drying
• Packaging and Storage
Process Flow Diagram

22. PANEER

Various Uses
Functional Properties
Classification of Cheese
Composition of Paneer
Manufacturing Process
Process Flow Diagram

23. PAPAD

Uses & Applications
Formulation for Papad
Manufacturing Process
Process Flow Diagram

24. GHEE

Uses of Ghee
Nutritional benefits of Ghee
Properties of Ghee
n Physical Properties
n Chemical Properties
Composition of Ghee
Process
Manufacture of Ghee

25. EXTRUDED FOOD (KURKURE TYPE)

Properties of Kurkure Type Products
Formulation of Kurkure
Manufacturing Process
Manufacturing Process Flow Diagram

26. INSTANT TEA
Uses
Composition of Tea
Properties
Manufacturing Process
Process Flow Diagram

27. JAM & JELLY
Essential Ingredients
Formulation for Jams
The Manufacturing Process for Jam & Jelly
Inspection
Cleaning, Crushing and Chopping
Pasteurizing the Fruit
Cooking the Jam and Jelly
Filling the Jars
Labeling and Packaging
Process Flow Diagram for Jam Process Flow Diagram for Jelly

28. KHAKHRA
Uses and Applications
Nutrition Facts of Khakhra
Manufacturing Process of Khakhra
Process Flow Diagram

29. SOFT DRINKS
Ready-to-Drink Products
Concentrated Soft Drinks
Properties
Components of a Soft Drink
Manufacturing Process
Packing
Cold-filling
Process Flow Diagram

30. SPICES
Uses & Applications
General Manufacturing Procedure
Process Flow Diagram

31. SWEET SCENTED SUPARI

Uses and Applications
Properties
Formulation of Scented Supari
For Scented Coloured Supari
Process Description
Process Flow Diagram

32. CAKE & PASTRY

Introduction
Market Opportunities
Features
Raw Material
Cake
Pastry
Bakery Moulds
Requirements
Wheat Flour
Eggs
Milk Power
Ghee
Making Process
Flow Chart of Bakery

33. BANANA CHIPS

Introduction
Market Potential
Demand and Supply
Marketing Strategy
Selling and Distribution Overheads
Ingredients
How to make Banana Chips
Process Flow Diagram
Equipments
Requirements
Banana
Aluminum Utensils
Chips Cutter Electric Motor
Sealing Machine
Weighing Scale

34. PAPAD

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Papad Making Machine
Flour Kneading Machine

35. BESAN

Raw Materials
Manufacturing Process
Cleaning
Conditioning
Milling
Finishing
Main Machinery and Equipments
Gram Dal
Pulveriser Machine

36. PICKLES

Product
Raw Materials
Manufacturing Process
Machinery and Equipments
Pickles
Cap Sealing Machine
Serrated Slicer

37. ICE-CREAM CONES

Raw Materials
Manufacturing Process
Machinery Required
Ice-cream Cones
Cone-Making-Machine
Storage Racks

38. HONEY

Main Raw Materials
Manufacturing Process
Main Machinery and Equipments
Honey
Honey Stirrer
Weighing Balance
Heating Equipments
39. FLOUR MILL

Market Potential
Raw Materials
Manufacturing Process
Machinery and Equipments
Flour
Roller Mill Body
Weighting Machine

40. TUTTI-FRUITTI

Raw Materials
Production Process
Main Machinery and Equipments
Peeling Machine
Stainless Soaking Tanks

41. CONFECTIONERY

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Confectionery
Chips Cutting Machine
Balance Scale

42. NOODLES
Raw Materials
Manufacturing Process
Main Machinery and Equipments
Noodles
Noodle Making Machinery

43. ICE CANDY

Manufacturing Process
Raw Materials
Main Machinery and Equipments
Complete Ice-Candy Machine
Churner
Ice-Cream Mixer

44. NAMKEEN

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Namkeen
Namkeen Making Machine
Hydroextractor
45. VERMICELLI

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Vermicelli
Vermicelli Making Machine
Mixing Machine
Weighing Balance

46. MANGO PAPPAD (AAM PAPAD)

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Aam Papad
Mango Peeler Machine
Mixer
Storage Tanks

47. CHILLI POWDER

Raw Material
Manufacturing Process
The Process Flow Chart is as under
Main Machinery and Equipments
Polythene Bags
Red Chilli
Mixer

48. POPCORN

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Popcorn
Popping Machine
Sealing Machine

49. SUPARI CHIPS

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Supari Chips
Supari-Chips Cutting Machine
Balance

50. REVADI AND GAZAK
Raw Materials
Manufacturing Process
Main Machinery and Equipments
Revadi and Gazak
Big Pans
Utensils

51. MAVA

Raw Material
Manufacturing Process
Main Machinery and Equipments
Milk
Mava Making Machine
Milk Cans
Physical Balance

52. TOMATO SAUCE AND KETCHUP

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Tomato Sauce
Tomato
Tomato Charging Machine
Boiler Machine

53. ICE CREAM

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Ice Cream
Mixer
Ice Cream Chiller

54. BAKING POWDER

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Baking Powder Ribbon Blender Sieving Set

55. MOONG DAL BARI

Raw Materials
Manufacturing Process
Main Machinery and Equipments
Moong Dal
Moong Dal Bari
Utensils
Mixer

56. PACKAGED DRINKING WATER WITH PET BOTTLES

Weight Loss
Maintain Bone Health
Lower Blood Pressure and LDL Cholesterol
Reduce Chances of Kidney Stone
Process of Manufacture

57. FOOD PACKAGING & LABELLING

Importance of Packaging
Promotion
Facilitates Purchase Decision
Differentiation
Protection/ Preservation
Chemical Protection
Biological Protection
Different Types of Food Packaging
Custom Display
Plastic
Aluminum
Cardboard
Other Types of Packaging
Food Labeling
Purpose
Types of Labeling in Marketing
Branded Product Labels
Eco or Information Labels Other Product Label Types

58. GOOD MANUFACTURING PRACTICES IN FOOD INDUSTRY

Food Industry Standards
GMP Practices for Food
(i) Design and Facilities
Location
(ii) Premises and Rooms
Design and Layout
(iii) Internal Structures & Fittings
(iv) Equipment
(v) Containers for Waste and Inedible Substances
Facilities
(i) Water Supply
(ii) Drainage and Waste Disposal
(iii) Cleaning
(iv) Personnel Hygiene Facilities and Toilets
(v) Temperature Control
(vi) Air Quality and Ventilation
(vii) Lighting
(viii) Power Back up
(ix) Storage
Control of Operation
(i) Time and Temperature Control
(ii) Control of Other Specific Process Steps
(iii) Specifications
Microbiological Cross Contamination
Physical and Chemical Contamination
Incoming Materials Requirements
Packaging
Water
(i) Water, Ice and Steam in Contact with Food
(ii) Water, Ice and Steam not in Contact with Food
(iii) Water pipes & Storage Tanks
(iv) Management and Supervision
Documentation and Records
Product Recall & Traceability
Storage
Maintenance and Sanitation
(i) Pest Control
(ii) Waste Management
(iii) Personal Hygiene
Quality Control
Transportation
Product Information and Consumer Awareness
Competence & Training
Temporary/Mobile Premises, Vending Machines

59. PHOTOGRAPHS OF MACHINERY WITH SUPPLIERS CONTACT DETAILS

Washing and Peeling Machine
Paste Making Machine
Slicer Machine
Paste Filling Machine
Steam Jacketted Vesssel
Ribbon Blendor
Pulverizer
Bucket Elevator
Powder Dryer Machine
Boiler
Oil Storage Tank
Pneumatic Conveying System
Material Handling Conveyors
Air Compressor
R.O. Plant
Distillation Unit
Fruit Pulper
Liquid Filling Machine
Drum Type Blancher
Fruit Mill
Spray Machine
Weighing Machine
Packaging Machine
Oil Extraction Machine
Pollution Control Equipment
Reverse Osmosis System
Pump
Hammer Mill
Redler Conveyors
Oil Filter Machine
Blending Tanks
Sealing Machine
Carton Packaging Machine
Pouch Packaging Machine

60. SAMPLE PLANT LAYOUTS

Sample Chapters

 

SOY FLOUR & MILK

Soy beans are rich in proteins and are extensively used in

many food items in several far East and East Asian

countries since many decades. Today Madhya Pradesh is the

highest producer of soya bean. Bulk of the production of soya

beans are used for extraction of oil but other products like

soya milk, paneer, flour, curd etc. are also becoming popular,

as soya beans are high in proteins, low in fat and easy to

digest.

 

Soy proteins are available on the market in the form of

defatted flours, protein concentrate, protein isolate but

seldom as whole flour, which includes the seed oil with all

its vitamin E, phospholipids, and micro nutrients intact,

essential compounds that are rarely found in regular daily

diets. By refining soybean oil, essential micro nutrients are

eliminated extracted soybeans oil is separated from

phospholipids (lecithin) through the degumming process

and, in the deodorization process, part of the vitamin E is

also lost.

 

As soybean flour, when defatted, is very rich in protein

(50 %), its consumption alone is not recommended, since a

balanced food must contain approximately 2 - 3 g of protein

for every 100 calories. Whole soybean flour, however, is a

more balancer meal than defatted flour because oil has a

calorific value 2.2 times higher than sugar or other

carbohydrates.

Soymilk is a water extract of whole soybeans. It is an offwhite

emulsion/suspension containing the water soluble

proteins and carbohydrates, and most of the oil of the

soybeans. Soymilk has been produced traditionally in China,

and to a lesser extent elsewhere in East Asia, but was never

a predominant element in the popular diet.            

 

Physical Characteristics & Chemical Composition of the

Soybean

The shape of the soybean seed varies from almost

spherical to elongated and flat. The industrial varieties grown

for oil are nearly spherical while the elongated varieties are

the ones used as a vegetable. The color of the seed may be

yellow, green, brown or black. Industrial varieties are yellow

and the presence of seeds of other colors in a lot is considered

a defect. Seed size is expressed as the number of seeds per

unit volume or weight. Industrial soybeans weigh 18-20

grams per 100 beans. The seeds of “vegetable” varieties are

considerably larger.

Chemical Composition

The composition of soybeans may vary somewhat

according to variety and growing conditions. Through plant

breeding it has been possible to obtain protein levels between

40% and 45%, and lipid levels between 18% and 20%.

Usually, an increase of 1% in protein content is accompanied

by a decrease of 0.5% in oil. Incidentally, this negative

correlation between protein and oil is one of the reasons for

the lack of interest in high-protein varieties, since the

production of these varieties does not result in increased

income per hectare cultivated.

 

Uses

Soya bean flour is used in many products and has several

uses and is considered to be a health food. With increasing

awareness about health, there is a distinct shift towards soya

products including its flour. Its use as supplement in wheat

flour is increasing substantially in many households.

Its applications are many fold and is used in meat

products, cereal flour, ready-to-eat products, prepared

instant mixes, baby foods, confectionaries, special diet food,

high protein soups, protein concentrates, food additives,

bakeries etc. Thus, there is a vast growing market. Many

individual households have also started mixing a small

proportion of soya flour as a supplement in wheat flour.  

SACCHARIN

Saccharin is an artificial sweetener that is 300 times

sweeter than sugar. It is considered a no-calorie

sweetener because it has fewer than 5 calories per usual

serving. By 1907, saccharin was used as a replacement for

sugar in foods for diabetics. Since it is not metabolized in the

body for energy, saccharin is classified as a noncaloric

sweetener. By the 1960s it was used on a massive scale in

the “diet” soft drink industry. Saccharin is the foundation

for many low-calorie and sugar-free products around the

world. It is used in table top sweeteners, baked goods, jams,

chewing gum, canned fruit, candy, dessert toppings and salad

dressings.

Saccharin has been used as a substitute for sugar as a

sweetening agent for about ninety years. Its use was initially

limited to those unable to tolerate sugar in their diet, but

its consumption has recently been greatly increased by the

rising popularity of low-calorie foods and beverages.

Although other artificial sweeteners have been developed

and marketed, doubts have been raised as to their safety,

and saccharine has retained a dominant position in the

market. Saccharin and its salts have been used in a variety

of beverages, foods, cosmetics and pharmaceuticals. Its

primary function is to provide sweetness without adding

calories, and it is used in the following foods and beverages:

soft drinks, fruit juices, other beverages and other beverage

bases or mixes; table-top sweeteners in tablet, powder or

liquid form; processed fruits, chewing-gum and confections;

gelatine desserts, jams and toppings; and sauces and

dressings. Lesser amounts of saccharin are used in a variety

of non-food applications, as a nickel electroplating

brightener, chemical intermediate, animal feed sweetener

and anaerobic adhesive accelerator.

 

Uses in Foods and Other Products

Saccharin is used in a wide variety of foods, including

juices, jellies, chewing gum, beverages, canned fruit, salad

dressings, dessert toppings, candy, jams and baked goods.

It’s also used in non-food products, such as mouthwash,

toothpaste, lipstick, pill coatings and vitamins.

 

EDIBLE CORN OIL

Crude corn oil has a dark reddish amber color. Even after

refining, it is considerably darker than many other vegetable

oils. By applying strong bleaching treatments, however, it can

be lightened to a golden yellow color. This oil, unless subjected

to stringent deodorization action, retains the strong taste and

odor characteristics of the original corn kernel. The unrefined

oil contains relatively large amounts of phosphatides and

other non oil substances (often in excess of 2%) and its free

fatty acid content (usually above 1.5%) is higher than that

found in most vegetable oils.

The refined oil contains small amounts of waxes, which

cause a precipitate or “cloud” to form in oil held at refrigerator

temperatures unless the wax is selectively removed by a

process called winterization. The keeping quality of refined

corn oil is fairly good. The crude oil, however, is rapidly

hydrolyzed unless processing proceeds without delay. Such

degradation is hastened when the oil remains in the presence

of corn meal impurities.

Raw material for the corn oil is the maize grains originated

in Western hemisphere. Generally it is cultivated in the

America, India, and Columbus etc. Its name in European

countries is corn to distinguish from the cereals. It contains

the mainly bran, germ and endosperm. The bran 6% germ

12% and Endosperm 83%. The main composition of the maize

is:

         

INSTANT NOODLES

Many fast food items have flooded the markets but

noodles have emerged as the most popular item as it is

cheaper, very easy to make and nutritious. Urban and semiurban

markets are controlled by Maggi and other players are

Top Ramen and other brands. Instant noodles are mostly fried

noodles which are made of flour, water, alkaline salt and other

additives. The consumption of instant noodles is global due

to their characteristics such as convenience to eat, easy to

mass-produce, widely acceptable taste, preferred texture and

affordable prices. Instant noodles are dried or precooked

noodles fused with oil, and often sold with a packet of

flavoring. Dried noodles are usually eaten after being cooked

or soaked in boiling water for 2 to 5 minutes, while precooked

noodles can be reheated, or eaten straight from the packet.

 

Instant noodles are commonly sold in either a

polyethylene bag or in a Styrofoam cup or bowl with a peel

back aluminium cover. Cup instant noodles have very thin

strands to facilitate rapid rehydration and are readily served

after pouring hot water into the cup and resting for 1-2

minutes. Bag-types of instant noodles generally have medium

thickness and are square or round strands in shape.

 

CANDY

Confectionery products are universally popular among the

young and the older generations alike. With increased

access to better machinery, openness among customers to

newer tastes and flavors and affordability of required raw

materials, the confectionery industry is thriving like never

before. Candy or Sweet is the most popular type of confectionery

over the world, and there is certainly something about

this unique product that holds many mysterious qualities.

Generally candies are available in fruit based flavors or Milk

based flavor and sometimes with centre filling also. While

we often think about candy as a food for children, we all know

that adults love this delicious food as well.

There are different types of candies that are produced

today in the world. the range of candies available in today’s

market include such treats as soft and tender golden

caramels, elegant truffles and fudges, chewy licorice,

sumptuous chocolates, mouthwatering toffee and hard

candy, as well as nougats, rolls, jelly beans and gum drops.

A natural milk candy, composed mainly of milk powder, and

rich calcium and other nutrients. The milk candy represents

a great in-between meal dietary snack. It can be flavored with

chocolate, coffee and other natural flavors.

Uses of Candy

• Candy is usually liked by all age groups of people as a

confectionery

• Candies are used after meal, dinners as smooth

refresher. It drives away bad smell from mouth and

refreshes the breath. Some times it causes good

sensation while chewing.

• It is chewed by children, young people, young girls,

yound ladies etc. But mostly it is consumed by children’s

of age group below ten.

 

CORN FLAKES

 Breakfast is one of the most important meals of the day

as it replenishes our body’s energy after an all-night fast.

Corn Flakes are made from corn and are in addition fortified

with vitamins and iron. Corn flakes being one of most

nutritious foods and is consumed as breakfast food not only

in India but-elsewhere in the world. Corn flakes are food made

by combining corn with sugar, vitamins and minerals to make

them as nutritious as possible. Maize is one of the important

commercial food-grains grown abundantly in our country.

Maize provides invaluable substances, which act as nutrients

and these substances are very necessary for balance of

human diet. The various substances are proteins,

carbohydrates, starch, fat and water, proteins, carbohydrates

and starch are main nutrients of maize.

In India and many other corn flakes are mostly taken in

breakfast. Mostly it is taken with milk though it can be had

in many other ways also depending one’s taste. As a breakfast

meal, corn flakes are soaked in milk and then taken. It is

very quick meal and acts as apetizer also. Now a days people

don’t like to have chapattis or paranthas in all the four meals

which they have been having for long. Corn flakes is good

substitute for such people.

Uses and Applications

Corn Flakes are used mainly as breakfast food along with

milk. They are also used for making any delicious food by

cooking. It is also being given to patients, since it contains

carbohydrates, protein and starch. This food acts as a

stimulant for patients.

Corn flakes are mainly consumed by upper strata of

society, in hotels, hospitals, nursing homes etc. It is

economical, convenient, nutritious and flavourful food

suitable for daily consumption.

People getting modernized they need some sophistication

in their food also the need of which fulfilled by corn

flakes. The per capita consumption of corn flakes has

increased many times as compared to last decade.

EXTRUDED FOOD (KURKURE TYPE)

It is a variety of ready to eat crisp namkeen known for its

particular taste. Kurkure type extruded products are

becoming popular day by day due to change in the food habits

and convenience to use. It is a cereal (Rice, Corn and Pulses)

based convenience food with oil /fat and good source of

energy. It is being used in homes, restaurants, parties’ etc.

by almost every section of the society because of its less cost

and easy availability. Its snack smart initiative to cut out

trans-fat from its products by using rice bran oil which cuts

saturated fat by 40 per cent.

This aspect coupled with changing life styles has opened

up many new markets in many sectors including the food

processing sector. Last few years have witnessed a remarkable

change in preferences and spending habits especially of

the younger generation and youth. Extruded puffed snacks

are primarily targeted at this segment of the population. These

products find various applications like tea time snacks, as

munching during ceremonies or parties, during picnics or

outings or simply as fun products. Hence with proper publicity,

adequate placement to ensure easy availability and attractive

packaging the market can be captured, provided quality is

upto the mark.

Properties of Kurkure Type Products

1. It should be crispy and soft in the teeth.

2. It has very good flavour and taste.

3. It should not absorb moisture from whether when it is

in packed.

4. It can be transport from one place to another place

easily. When it is packed condition.

5. It may be hollow rolled cylindrical shape or curry shape.

Raw Materials Required

JAM & JELLY

Jams and jellies are made from a variety of fruits, either

singly or in combination. Most of the fruits are harvested

in the fall. The level of ripeness varies. Pears, peaches, apricots,

strawberries, and raspberries gel best if picked slightly

underripe. Plums and cherries are best if picked when just

ripe. Most jam and jelly producers develop close relationships

with their growers in order to ensure quality.

Jam is a product containing both soluble and insoluble

fruit constituents Jam and jelly are made from fruits and they

are being made since long in different forms. Jam & jelly are

made from fruits, fruit pulps or extracts. Jam is boiled fruit

pulp with sugar and preservatives and is thick. Jelly is also

made by boiling but is clear, sparkling and transparent. These

products are applied to some snacks or bread. They are also

used in making certain desserts. Jam & jelly are used in

homes as well as restaurants and other eateries. They enjoy

substantial shelf life and thus can be made available round

the year. These products can be produced in many states of

the country.

All contain the four essential ingredients needed to make

a jellied fruit product–fruit, pectin, acid and sugar. They differ,

however, depending upon fruit used, proportion of different

ingredients, method of preparation and density of the fruit

pulp. Jam is made from crushed or ground fruit. The end

product is less firm than jelly, but still holds its shape.

Essential Ingredients

Pectin is a natural plant substance that causes fruit to

gel. Fruits such as apples, crabapples, currants, grapes and

some plums contain enough natural pectin to form a gel;

others require added pectin. Follow the manufacturer’s

directions or tested recipes for each type of pectin.

Acid is needed for gel formation and flavor. The amount

of acid in fruits also varies with the fruit and degree of

ripeness. When using low-acid fruits in recipes without

commercial pectin, add 1 tablespoon lemon juice or 1/8

teaspoon citric acid for each cup of fruit.

Sugar helps form the gel, serves as a preserving agent,

firms the fruit and adds flavor. Beet or cane sugar can

be used. Brown sugar, sorghum and molasses are not recommended

because of their strong flavor and varying degree

of sweetness. Light corn syrup or mild honey can be

substituted for part of the sugar using recipes that specify

honey or corn syrup.

SWEET SCENTED SUPARI

Supari is the dehydrated betel nut sliced for direct

consumption. It is used as mouth fresher after food. It is

a typical Indian product popular with both young and old.

Sweet scented supari is used to remove bad odour of mouth

& for refresh feeling. Betel nuts are abundantly found in the

North Eastern Region and are extensively used. Conversion

of betel nut to supari confers substantial value addition to

the extent of 80% of the cost. Scented Supari is available in

many forms, but the various constituents or the main

ingredients remain nearly the same. Scented Supari may be

mixed in tobacco, Pan Masala etc. Due to its flavouring taste

children used it very enthusiastically.

Betel nuts are consumed in large quantities across the

country. The betel (Piper betel) is the leaf of a vine belonging

to the Piperaceae family, which includes pepper and kava. It

is valued both as a mild stimulant and for its medicinal

properties. It is a typical Indian habit and they are eaten by

many purely as an addiction whereas some consume it

assuming that it helps the digestive system.

Despite the name “betel nut,” the substance that people

chew in many areas of the world is usually a mixture of two

plant items and lime minerals. The nut portion is the areca

nut, which comes from the palm tree Areca catechu.

Sometimes, the nut and lime is contained inside a wrapping

of leaves from the betel vine, Piper betel. In other preparations

all the ingredients are mixed together as powder.The betel

plant is an evergreen and perennial creeper, with glossy

heart-shaped leaves and white catkin.

Uses and Applications

1. It is used to refresh the mouth.

2. It freshens up mouth and breathes with its flavour.

3. It is chewed by all age group people.

4. It is served to guests after lunch and dinner to keep

mouth fresh.

5. It helps in digestion of food after meals

6. It is served in marriages, parties or any other special

occasions.

7. It is a direct substitute of pan, pan masala etc.

8. Widely used in religious and social functions.

9. Strengthens gums and teeth.

HONEY

The best known primary products of beekeeping are honey

and wax. The products are consumed in the state.

Treditionally honey is considered the major beekeeping

product. Wax has played a considerable role in only a few

parts of the world and propolis is even less known. However,

with increasing knowledge about beekeeping and an

awareness of the beneficial aspects of many bee products,

the use and demand for other products is increasing. The

inclusion of natural bee products in cosmetics, medicines and

foods hasimproved consumer appeal. While such appeal is

not always based on scientific evidence,more and more

studies confirm at least some of the treditionally claimed

benefits of primary bee products.

TUTTI-FRUITTI

Tutti-Frutti is a processed fruit product prepared from raw

papaya. It finds wide use in bakery and confectionery

products, jellies, puddings and sweetmeats. It is used in

households commonly as a topping in sweets, cakes and

puddings. Children prefer to consume it per se as a pastime

delicacy. Having a dual market both commercial and domestic

with varying tastes and flavours, the product has gained

importance in the processing industry. It is a mass

consumption item across the country. Children & young

generation are very fond of it.

 

NOODLES

Cereals like wheat , rice, maize and millets are staple food

grain for majority of population around the world . These

are the rich source of carbohydrates and supply of calorie

and other nutrients to the consumers. Apart from value

addition by processing to traditional products from these

grains, development of Newer products offers Variety,

Convenience, Quality, Cost efficiency and Scope for increasing

nutritional value. In the developed countries many

convenience foods are prepared by extrusion process using

extruder, as it offers a large number of desired characteristic

to be incorporated in the product. Noodles are a form of pasta

that is becoming extremely popular in India even as

Continental and Italian delicacy. Instant Noodles is prepared

by means of an extrusion machine that is basically made of

an stainless steel make strips, either flat (rolled and Cut) or

Oval round (Extruded). The process is quite simple and

requires not much skilled labour. The machine itself is high

technology and provides the manufacturers to produce pasta

with several alternatives materials (like Maida, Suji, Rava,

Rice flour and so on) and in different shapes (like Spaghetti,

Fettuccini, Vermicelli, Maccaroni, Fusilli, Penne, etc.) of Pasta

and Noodles. These products can be described as Hard, Brittle

pieces, Formed into different shapes by extruding , cutting

and drying tough dough made from semolina or farina mixed

with water.

NAMKEEN

Namkeen is very popular fast food item used in day-today

life in almost all houses in the country and also in

abroad. Because of the taste and aroma of the product, the

product has secured a very good market demand. The product

is prepared in different tastes in accordance with the taste

of the people of that region. Items like masala puffed rice,

chevda, fried peas, dal-muth, roasted masala peanuts etc.

The product is packed in polythene pouches by using simple

technology.

VERMICELLI

Vermicelli is a popular instant food product. It falls under

the category of extruded product and is made from wheat

flour. At times tapioca or soybean or groundnut flour is also

added. Thus, it is rich in proteins and liked by people from

all walks of life, irrespective of age. It is basically a snack food

item and at times it is also used as a table enricher. With

changing lifestyles, greater awareness about health and

preference for instant food items have made vermicelli very

popular and an item of mass consumption.

 

ICE CREAM

Ice cream has become very popular throughout the country.

Ice Cream is the most common products but other items

like chocolate Ice Cream and mango ice cream, etc. are also

not lagging far behind. These items are consumed by people

of all age groups across the board. Indians by their very

nature and culture are passionate about food, both making

and eating, which makes it an attractive business idea for

anyone having requisite skills. Home utensils and

equipment’s can be easily used for opening your very own

ice cream parlo. Nature of these products is such that the

consumers prefer fresh items. Shelf life of ice cream is limited

and thus local manufacturers enjoy distinct advantage. In

spite of continuous increase in the consumption of these

items during last few years, the per capita consum-ption is

still very low compared to the advanced countries. There is,

thus, good scope for these items.