<div style="text-align: justify;">The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900&micro;m, 450&micro;m). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).</div>

<div style="text-align: justify;">Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk</div>

Background: Generally cow or buffalo milk is used for manufacture of chakka, but we use cow milk. Inulin, PHGG and psyllium are a natural source of dietary fiber derived from chicory root, gaur gum and isabgol and so it has always been part of the human diet. As per WHO the requirement of dietary fiber in human diet is 23-27 gm/day.&nbsp; In order to solve this problem, dietary fiber can be used, which can improve sensory properties of products in addition to being functional. Milk and milk products considered as a vehicle for dietary fiber would not only take care of their own role in human health but could also enhance the heath fullness of the diet as a whole.&nbsp; 
 
Methods: The process of development of fiber-enriched shrikhand was successfully optimized by using response surface methodology (RSM). The selected variables were different levels of fiber powder viz., inulin (2-6%), psyllium (0.5-1.5%) and PHGG (2.5-7.5) and constant sugar concentration (40%). The levels of these factors were three and the experimental design was set up with experimental points having 6 replicates at the center. The center points of the experimental design were defined as 4% inulin 1% of psyllium and 5% partially hydrolyzed guar gum. Flavor, color and appearance, body and texture and overall acceptability were chosen as the responses. Each response is significantly affected by independent variables (p&lt;0.05).&nbsp; 
 
Result: The process was optimized by comparing inulin to 3.93%, psyllium 0.66% and 4.62% PHGG was suggested by the design expert software based on sensory evaluation. Optimized value shows a higher impact on the pH 4.37&plusmn;0.06b, acidity 1.10&plusmn;0.02a, viscosity (cp) 54.22&plusmn; 0.06a, fat (%) 6.10&plusmn;0.08d, protein (%) 7.33&plusmn;0.07a, moisture (%) 39.05&plusmn;0.08e, ash (%) 3.48&plusmn;0.04a, total solids (%) 60.95&plusmn;0.08a, lactose (%) 2.14&plusmn;0.04e, sucrose (%) 36.33&plusmn;0.02d and TDF (%) 7.70&plusmn;0.04a.&nbsp;

InfIuence of Partially Hydrolyzed Guar Gum, Psyllium and Inulin as on Physicochemical, Characteristics of Shrikhand