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6 articles for “Confectionery.”
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The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review
Abstract: People of all age groups enjoy chocolate however, it is often linked to health issues like obesity, hypertension, diabetes, and cardiovascular diseases. This study aimed to develop a medicinal chocolate suitable for diabetic individuals by incorporating herbal ingredients. Specifically, guava leaves (Psidium guajava), known for their rich vitamin and antioxidant content and their ability to help regulate blood sugar, were used. The chocolate formulation included guava leaf powder, coffee, and …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 12, Issue 2, 2025 · pp. 55–63 Read article
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Need for Harmonization of Standards: A Case Study on Chocolates
Abstract: For global food trade, harmonization of standards, especially for processed foods is a must. The key task, in this regard for regulators across the world is to follow harmonized Food Code System (FCS). FSSAI, the Indian regulator of food safety, has already implemented FCS by categorizing processed foods in 18 number of harmonized codes. Coding is done based on the origin and type of raw food processed as also on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 39–49 Read article
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Nutraceutical Potential and Phytochemical Screening of Buchanania Colchichinensis Fruit: A Species of Enormous Potential
Abstract: AbstractBuchanania conchichinensis commonly known as Char, achar, Chironji belonging to the family Anacardiaceae, is a non-wood tree species found in deciduous forests in major parts of India. It is upto 18 m high and has girth of 1.5 m. The first description of this plant was given by Francis Hamilton in 1798. It is used for environmental conservation and in ‘Agroforestry System’. It is used as a fuel; fodder, its …
Published in Research & Reviews : Journal of Botany · Vol. 6, Issue 1, 2017 · pp. 1–4 Read article
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Recent Trends in the Use of Chemicals in Farming and Food Processing
Abstract: Intake of food and drinks in pure form are unavoidable for the survival of life. However, there is need of serious concern towards food safety which is contaminated by the increasing environmental pollution and other ways of adulteration round the globe. Indiscriminate use of various food additives in fast growing food processing industries has created new problems instead of safeguarding the edibles. The motive behind making undue profits in these …
Published in Emerging Trends in Chemical Engineering · Vol. 7, Issue 2, 2020 · pp. 15–19 Read article
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Production and Characterization of Essential oil using the Solvent Extraction Method from Brassica nigra seeds
Abstract: The purpose of this study is the Production, Optimization and Characterization of oil from Brassica nigra seeds using the Solvent Extraction Method. The result shows no difference from the seed oil extract from the mustard plants which grows in other parts of the world. This is to create awareness to utilize the Brassica nigra seed locally grown, as a potential source of edible oil for health benefit, such as additives …
Published in Journal of Petroleum Engineering & Technology · Vol. 10, Issue 1, 2020 · pp. 5–20 Read article
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Study-based Pharmacological Appraisal of Commiphora myrrha
Abstract: Myrrh is a highly aromatic resin exuded from the bark of various species of the Commiphora genus, such as Commiphora myrrha, Commiphora molmol, and Commiphora abyssinica. The name “Commiphora” is derived from the Greek words “kommi” and “phero” meaning “gum-bearing.” These trees are mainly found in arid regions of the Middle East and Africa. The resin is harvested by making incisions in the bark and allowing the sap to dry …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 10, Issue 3, 2023 · pp. 29–38 Read article