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FOOD PROCESSING

CSIR scientists develop processing technique to ensure crispier fruit
Wednesday, 29 May, 2019, 08 : 00 AM [IST]
Khyati Das, Mumbai
Scientists at the Council of Scientific and Industrial Research (CSIR), Palampur, have developed a fruit processing technique to ensure that the fruits become crispier and can be eaten as snacks.

The technique will increase the shelf life of the fruits by four months, and also benefit the fruit growing farmers across the country in various ways . Moreover, it will have no side effects.

The processed fruits would have no weight and will be crispy like snacks. Their colour, shape and taste will be the same, but their form will change.

Sanjay Kumar, director, CSIR, said, “Right now, what we are eating as chips and potato wafers are harmful for consumption, and may also lead to cancer, as they contain acrylamide, a cancer-causing agent. Other snacks and namkeens available in the market are not good for health as they are made from oil which is heated several times.”

Kumar added, “We have many local fruits which we have never seen in the market. We tend to promote these through the technology, which is used to convert fruit into healthy snacks. We had working on this technology for years, and now it is finally done.”

He said, “The main aim of this technology is to provide quality food, which is high in nutritional value and easy to carry.”

“This technology supports the Prime Minister’s vision of doubling farmers’ incomes by 2022,” Kumar stated.

The scientists are yet waiting to sell this technique to the enterpreneurs across the world, and claims that this technique would be first time introduced in the Indian market.
 
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