Abstract: It is to provide a method for producing a rich-flavored green tea extract liquid by converting the ingredients by performing enzymatic treatment to raw material green tea leaves in order to improve the quality of green tea leaves and extracting the tea leaves. A green tea extract liquid with excellent flavor is produced by mixing and allowing to react ground green tea leaves, made by grinding dried green tea leaves or ground green tea leaves which have been ground during green tea manufacture process, with an enzyme solution at a weight ratio of 1:0.2 to 1:5, and then extracting with water or warm water. By performing enzymatic reaction according to the method of the present invention, the reaction can proceed dramatically, and it is possible to convert effectively the flavor ingredients by an enzymatic treatment of raw material tea leaves, which was difficult in a conventional method, and a rich-flavored green tea extract liquid with an excellent flavor can be produced by extracting the tea leaves.

Abstract: The present invention relates to a molecular press dehydrating agents for vegetative tissues comprising starch hydrolysates or their derivatives. Preferably, the starch hydrolysates of the present invention may be maltodextrin specifically, and the derivatives of starch hydrolysates may be a modified starch, main component of which is starch sodium octenyl succinate. The molecular press dehydrating agents of the present invention may comprise sodium caseinate of low molecular weight additionally. The molecular press dehydrating agents of the present invention can cause cytorrhysis phenomenon and dehydrate plant tissues by mixing them together. While the molecular press dehydrating agents of the present invention show superior dehydration and drying effect in a similar level to existing dehydrating agents, there are no limitations for food use in legal, social and economical aspect, and it can be supplied in large quantities.

Abstract: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.

Abstract: Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

Abstract: Snack foods are prepared, at least in part, from potato flakes and/or potato granules which are derivable from potatoes in which the starch has a higher than normal amylopectin content, for example, waxy potatoes. The snack foods have improved texture and appearance.

Abstract: The present invention relates to a method of manufacturing a frozen food product and to a frozen food product made thereby.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.

Abstract: The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble dietary fiber in an amount not less than 25% by mass. The water-soluble dietary fiber enriching agent contains a low-molecular weight water-soluble dietary fiber, and does not deteriorate the mouthfeel of the food obtained using the same.

Abstract: A protein-enriched food product having enhanced texture characteristics combined with ease of use, a method of its manufacture and a method of its packaging is disclosed. The protein-enriched food product comprises a coarsely granulated mixture of cereal pieces combined with a finely granulated high-protein powder mixture. The cereal mixture has a moisture level between 2% and 20% by weight, and comprises a edible fiber material so that fiber content is between 2% and 20% by weight. The protein powder mixture has a moisture level between 2% and 15% by weight, and includes about 50 to 95% by weight of protein. A novel method of manufacture and packaging disclosed permits a consistent blending of the coarsely granulated mixture of cereal pieces with the finely granulated protein powder mixture in a compact package, while maintaining the larger granularity of the cereal mixture.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: An apparatus and method for processing meat slabs into meat strips, particularly pork belly slabs into bacon strips. The apparatus includes a massager, a slab press station, a sleeve for holding the pressed slab, an oven or smokehouse, a blast chiller, a slab removable device and a spiral freezer. The method for processing the meat slab into meat strips includes massaging the slab, pressing the slabs and inserting the slabs into sleeves in the pressed condition. The sleeves are then transported to an oven for cooking and then a blast chiller. Once chilled, the slabs are removed from the sleeve and sliced to the appropriate thickness.

Abstract: A pasteurization alternative comprises starting with a fruit pomace (pulp). For example, blackcurrant pomace usually starts at about 50% water. It can either be dried first or treated directly with alcohol. If direct, the undried pomace is treated with ethanol or propanol such that there is a minimum of 20% alcohol in the volatile phase. If dried first, the pomace is dried in an air, vacuum, or freeze dryer, keeping temperatures under 45° C. (113° F.). The alcohol is then sprayed over the dried pomace, such that all surfaces will be coated with it. After 1-5 minutes contact time, the alcohol is evaporated off under vacuum and recovered for the next batch.

Abstract: According to the present invention, there are provided kneading-free Angelica keiskei tea leaves obtainable by a treatment comprising a step for roast-heating a dried material of Angelica keiskei; an Angelica keiskei tea beverage produced by using the kneading-free Angelica keiskei tea leaves; and a process for producing thereof. The Angelica keiskei tea leaves are preferably heated at a heating temperature of 100° C. to 150° C. in the roast-heating treatment, and the dried material of Angelica keiskei to be subjected to the roast-heating is preferably obtained by drying in a dried system after blanching and has a moisture content of 20% or less. Further, according to the present invention, there is also provided an Angelica keiskei chalcone function-formulated beverage comprising formulated Angelica keiskei chalcones that are components specific to Angelica keiskei.

Abstract: A food composition, comprising a beverage or a baked good which is arranged for human consumption, is prepared using a hemp derivative, for example a fibrous material from a hemp plant, a stalk from a hemp plant, a seedless portion of a hemp plant, or an entire hemp plant. The hemp derivative is dried and ground into a suitable particulate material. The particulate material in powder like form is used to prepare a beverage by passing fluid through the prepared hemp derivative in a filter or by adding the prepared hemp derivative to a fluid mixture. A baked good is prepared by mixing the prepared hemp derivative with other ingredients to form the baked good prior to baking.

Abstract: The invention relates to avocado powder and to the method of obtaining the same. Avocado powder is a novel product which enables the avocado to be preserved for an extended period of time at ambient temperature, such as to conserve the characteristic properties of the product, with the additional advantage of being 100% natural and occupying less physical storage space, thereby eliminating the post-processing cold chain. The method of obtaining avocado powder comprises a series of operations or steps that terminate in the pulverization and packing of the end product.

Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

Abstract: A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.

Abstract: A phenolic fraction of fruit obtained from the Rosaceae family and also to the process for the specific extraction of this fraction. The phenolic fraction is rich in dihydrochalcones (phloridzin and phloretin) and may be used as a cosmetic, dietary, or nutraceutical preparation.

Abstract: A process for treating tomato concentrates obtainable by concentration by evaporation, having a dry residue in percentage by weight higher than 15%, generally at least of about 18%, comprising the following steps: I) mixing of the tomato concentrate (component a)) with water (component b)); II) liquid separation by a separation solid-liquid apparatus, wherein the mass to be filtered is maintained under a slow stirring; III) addition of water and/or serum to the solid mass obtained in II).

Abstract: An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal origin, that may range from 5-50% (mass/mass, regarding the powder mass used), with drying temperature ranging between 100-400° C., thickness between 0.05-2.50 mm and vegetal film humidity between 8 and 20%; being said agglutinant compound formed only by a mixture of polymers of hydroxylated organic acids, such as lactic acid and malic acid, and it may contain agents improving its agglutinant and sensorial properties.

Abstract: Methods and apparatus for producing pieces of sweetened, dried fruit. Methods as described in the present disclosure generally include supercooling sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the supercooled fruit into pieces having an appropriate size distribution. Supercooling the fruit may be accomplished by immersing or otherwise exposing the fruit to a supercooling substance such as liquid nitrogen, liquid oxygen, or solid carbon dioxide. Breaking the fruit may be accomplished, for example, by rapidly vibrating the supercooled fruit on a screen, or by passing the supercooled fruit through a cutting device such as a centrifugal slicer, among others. A system for producing pieces of sweetened, dried fruit may include apparatus for drying the fruit, infusing it with sugar or otherwise sweetening it, immersing or otherwise exposing the fruit to a supercooled substance, and/or breaking the fruit through vibration, cutting, or the like.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract: The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar powder is prepared by concentrating persimmon vinegar to 12˜18° BX using vacuum concentrator to obtain a concentrate of persimmon vinegar; adding 15˜30 weight % of extract of persimmon leaf and 5˜9 weight % of cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1˜5 weight % of lactose, 25˜35 weight % of maltodextrin, and 5˜9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and spray drying the homogenized solution to obtain a powder.

Abstract: This invention refers to a food product and a method for the obtention thereof. It is a powder for the preparation of a fig-based drink for consumption. The process includes washing, chopping, chopping and milling the figs to obtain product to prepare and infusion, plus a method to obtain a dehydrated product to produce instant fig beverage.

Abstract: A product of vegetal origin with a high percentage of proanthocyanidines with molecular weight of greater than 6000 daltons, a very high percentage of which proanthocyanidines have a molecular weight of greater than 30000 daltons, produces a great hypercholesterolaernic effect at acceptable doses for human consumption and little astringent and anti-nutritional effects. The product of vegetal origin may be presented as medicine, pharmaceutical composition, dietary complement or food product. An industrial process is provided for preparation of the product from dicotyledons.

Abstract: A waste treatment apparatus for the treatment and processing of wet material is provided. The apparatus comprises an inlet hopper adapted for receipt of the wet material. A pre-conditioning unit is provided having an input and an output end wherein the wet material is received from the inlet hopper at the input end and is conveyed to the output end wherein the wet material is processed to reduce moisture and pathogen content. A blower is provided for providing a forced air stream to direct the flow of the wet material and for directing the flow from the output end of the pre-conditioning unit. A pre-separation cyclone is provided and is operatively positioned for receiving the wet material from the output end of the pre-conditioning unit via the air stream powered by the blower, wherein the wet material is processed under the influence of cyclonic forces that further reduce the moisture content, pathogen content, and reduce the particle size of the wet material.

Abstract: Process for preparing a composition comprising one or more steroidal glycosides, comprising the steps of: (a) harvesting Hoodia plants, (b) cutting up the harvested plants, (c) drying the cut plants, whereby exposure to UV light during the drying step is avoided, such that the total UV dose is less than about 0.5 kJ/m2 to obtain dried plant material.

Abstract: The present invention is related to feed granules comprising a feed enzyme and a copper ion donor.

Abstract: An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if necessary and adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry. Examples of suitable enzymes include pectin esterase (pectinase), depolymerase, cellulase, hemicellulase, manannase, galactosidase, xylanase and glucanase. The slurry is preferably heated and agitated.

Abstract: The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.

Abstract: The use of a dihydrochalcone-rich polyphenolic fraction in the cosmetic treatment of mammals in order to limit the weight, to improve the aesthetic appearance of the body, and to treat certain non-pathological forms of obesity. The use of a dietary or nutraceutical composition based on this phenolic fraction. A composition based on this polyphenolic fraction for use as a medicinal product in the prevention of diabetes.

Abstract: The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensitive to commercially available foods prepared with gluten-containing wheat flour.

Abstract: Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm3.

Abstract: A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein. The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140° C., after which the protein is dried using a belt/conveyor drier or a fluid bed drier.

Abstract: The present method is related to a molecular press dehydration method of vegetative tissues using water-soluble polymers in solid-phase as dehydrating agents. The molecular press dehydration method of the present invention is characterized by that dehydration is done by induction of cytorrhysis to vegetative tissues mixed with water-soluble polymers such as PEG, gum arabic, arabinogalactan, egg albumin, milk protein, soybean protein, etc. in its solid-phase. Compared to the conventional dehydration methods, the present method enables to obtain much greater dehydration effects in the amount and the rate, even though a very small amount of polymer substance is used; and the method enables to obtain excellent quality of dehydrated tissues as well as dehydrated exudates; and is environmentally friendly under favor of reduced energy consumption.

Abstract: The present invention provides a composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp which is substantially free of see, peels, carotenoids and lipids and exhibits WHC, in weight ratio, in the range of about 1:13 to 1:60. The present invention further provides the use of the composition of the present invention as a texturing, bulking, viscosity controlling or syneresis-preventing agent for food. The present invention further provides a process for preparing said composition.

Abstract: A composition useful as a hydrating beverage comprising at least one complex carbohydrate, at least one chelated electrolyte, betaine, and piperine. The composition, which may be carbonated or non-carbonated beverage compositions and beverage concentrates adapted for all administration of water, physiologically essential electrolytes and other ingredients to a subject specifically adapted for enhancing hydration; preferably with enhanced absorption after ingestion while at the same time attenuating muscle fatigue and, preferably destroying harmful free radicals.

Abstract: Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2–9. The products are shelf stable and provide high levels of fiber. The inulin bearing dried products can be added to other foods such as Ready-to-eat cereals base to provide high fiber blended products without need to altering the characteristics of the cereal base or its method of manufacture.

Abstract: Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.

Abstract: A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% and subjected to roasting. Preferably, the roasting is carried out continuously, at a lower temperature and for a shorter time than conventional processes, to a stream of said powder that is arranged in a thin and turbulent dynamic layer run along a wall in heat exchange relationship therewith, with the wall being maintained at a set temperature of at least 180° C.

Abstract: The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; and to provide processed foods produced by the process. The object is solved by establishing the process for producing processed foods which is characterized in that it comprises the steps of contacting raw food materials with a saccharide to accrete and/or penitrate the saccharide to and/or into an intact food material without blanching and then heating the resulting mixture by one or more heating methods selected from the group consisting of steaming, baking, frying, and microwaving to effectively exert the inherent flavor and taste of the food material, and to provide superior preservative stability; and processed foods produced by the process.

Abstract: A phenolic fraction of fruit obtained from the Rosaceae family and also to the process for the specific extraction of this fraction. The phenolic fraction is rich in dihydrochalcones (phloridzin and phloretin) and may be used as a cosmetic, dietary, or nutraceutical preparation.

Abstract: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively low level of phytochemicals and a relatively high level of sugars and acids. The method of the invention entails providing three juice streams. The first juice stream is passed through an ultrafiltration apparatus or some other apparatus that is capable of preferentially separating the relatively lower molecular weight compounds, e.g., sugars and acids, from the relatively higher molecular weight compounds, e.g., phytochemicals. This process creates two juice fractions: a juice fraction that is relatively enriched in sugars and acids and a juice fraction that is relatively enriched in phytochemicals.

Abstract: Quick-cooked dehydrated vegetables having a moisture content of about 12% or less which have been compressed, but maintain a substantially intact cellular structure, and which on being placed in water at a temperature of 90° C. to 100° C. are capable of rehydration substantially to their original fresh dimensions, and are of edible tenderness and texture instantly or within five minutes, are described. Also described are processes for the production of a dehydrated, rapidly rehydrating vegetable product by compression of a partially dehydrated vegetable product.

Abstract: This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables prepared by applying a surface coating of an aqueous solution of a polyhydric alcohol (preferably glycerol) prior to drying. Application of the aqueous solution of the polyhydric alcohol prior to drying appears to allow sufficient migration of polyhydric alcohol into the cellular structures, thereby plasticizing the cellular structures and minimizing damage to the cellular structures of the fruits and vegetables during and after drying and post-drying activities. The resulting plasticized product is rendered non-brittle as indicated by a drastic reduction of fines and/or broken pieces after drying and/or packaging, shipping, and storage as compared to conventionally dried fruits and vegetables.

Abstract: The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour isolates native gluten and the content of water soluble constituents such as pentosans, that one add the native gluten thus isolated and constituents isolated, such as pentosans, to the remaining feed of flour, that the feed of flour being substantially freed from native protein and soluble constituents is used as such, or is further processed such as being subjected to an enzymatic hydrolysis to obtain a glucose syrup.

Abstract: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails providing three juice streams. The first juice stream is passed through a nanofiltration apparatus or some other apparatus that is capable of preferentially removing acidic compounds from the raw fruit or vegetable juice feedstock. This process creates two juice fractions: a juice fraction that is relatively enriched in acids and a juice fraction that is relatively reduced in acids. The second juice stream is combined with the juice fraction that is relatively enriched in acids to create a juice that has a relatively high level of acids. The third juice stream is combined with the juice fraction that is relatively reduced in acids to create a juice that has a relatively low level of acids.

Abstract: An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for making the foregoing products. The methods may be used with cut or whole oats and involve adding the selected ingredients in an aqueous medium to the oat groats to increase the moisture content of the groats and to allow the selected ingredients to become adsorbed onto or absorbed within the oat groats. The methods described above may be used to treat uncooked corn endosperm as a means of adding ingredients either within the corn endosperm or onto the surface of the corn endosperm.

Abstract: The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.

Abstract: A process of improving the appearance of a dried fruit, the process comprises subjecting the dried fruit to underpressure at a value and a time period sufficient for, and effective in, improving the appearance of a dried fruit.