A5088565165- X-ray Diffraction in Crystallography
- Crystallization and Solubility Studies
- Microencapsulation and Drying Processes
- Food composition and properties
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Postharvest Quality and Shelf Life Management
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Plant Surface Properties and Treatments
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Food Waste Reduction and Sustainability
- Food Science and Nutritional Studies
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Crystallography and molecular interactions
- Polysaccharides and Plant Cell Walls
- Botanical Research and Applications
- GABA and Rice Research
- Bioeconomy and Sustainability Development
- Leaf Properties and Growth Measurement
- Animal Diversity and Health Studies
- Peanut Plant Research Studies
National Institute of Technology Rourkela
2021-2024
Tezpur University
2012-2020
Assam Agricultural University
2018
Indian Statistical Institute
2011
Kodo millet is an underutilized crop that could be used as a new starch source. Raw has many flaws must modified through treatment. Cold plasma well-adopted nonthermal technology for modification. In the current study, was treated in reactor at different voltages of 10 kV, 20 and 30 kV duration min, min. The effects treatments on their hydration, structural, physicochemical properties were explored. Water absorption oil capacities increased from 1.43 to 1.55 g/g 1.01–1.34 respectively. On...
Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge interest, with non-thermal plasma garnering particular attention. Cold exhibits promising outcomes, including enhanced germination, improved functional rheological properties, microorganism destruction. This has sparked increased exploration across various domains, notably hydration properties creating new products. review underscores the manifold benefits of applying...
Summary Response surface methodology (RSM) based on a five‐level‐three‐factor central composite rotatable design (CCRD) was employed for optimisation of formulation production soy‐fortified millet‐based extruded snack. Effects amount ingredients such as ragi (40–50%), sorghum (10–20%) and soy (5–15%) the physical properties like bulk density, expansion ratio, water absorption index solubility snacks were investigated. Significant regression models that explained effects different percentages...
The influence of spray-drying conditions on functional and reconstitution properties sweetened yogurt powder was studied. Twenty experiments with different (140–180°C inlet air temperature, 0.3–0.6 L/h feed rate 500–1000 kPa atomization pressure) were performed according to central composite experimental design. Analysis data solubility dispersibility revealed negative correlation temperature pressure. Solubility significantly (p < 0.05) affected by rate. Wetting time increased 0.001) the...
Abstract The present work evaluated the influence of different thermosonication conditions on quality improvement elephant apple ( Dillenia indica ) juice. juice was processed under at temperatures (30–50°C) for time periods (15–60 min). results sonication treatments were compared with fresh and thermally treated juices. objectives research to determine effect attributes such as pH, titratable acidity (TA), total soluble solids (TSS), phenolic contents (TPC), flavonoid (TFC), antioxidant...
The trend towards using bioactive compounds in nutraceuticals and functional foods recent years has increased due to their recognized health effects. However, these face challenges vulnerability various environmental factors. Encapsulation methods offer a solution challenges, with electrohydrodynamic (EHD) encapsulation emerging as an assuring technique for enhancing stability. Despite advantages, the production of encapsulated products on large scale is still challenging needs further...
Abstract This study investigates the impact of atmospheric cold plasma on locust bean gum (LBG) rheology using a multi‐pin configuration. LBG undergoes treatment at 30 kV for durations 10, 20, and min. Evaluation color attributes total difference revealed enhancements in post‐plasma treatment. The linear viscoelastic region, determined 0.5% strain, demonstrated improved storage modulus (G′) loss (G″) concerning frequency compared to control. Additionally, viscosity shear stress displayed an...
A low-fat flavoured probiotic yogurt consisting of Lacticaseibacillus rhamnosus , mango pulp and water chestnut starch as a fat replacer together with prebiotics was formulated better shelf life (15 days), technological sensory properties.
Abstract The objective of this study was to optimize the spray drying conditions in developing a sweetened yoghurt powder using response surface methodology. Results indicated that corresponding model sufficient describe and predict characteristics terms moisture content (% db), bacteria survival ratio ( N/No ), acetaldehyde retention (%), overall sensory score with R 2 98.24, 98.44, 98.57, 97.85%, respectively. Under optimal (inlet air temperature 148 °C, feed rate 0.54 L/h, atomization...
Abstract BACKGROUND The consistency of sweetened yoghurt ( misti dahi ) is a desired characteristic which attributed to the casein protein network formation during fermentation. Unfortunately, this property lost in reconstituted (RSY) due irreversible nature denaturation spray drying. Therefore, study aimed increase RSY using different hydrocolloids. RESULTS effects addition guar gum, pectin, κ ‐carrageenan and gelatin (0.1%w/v each) on physico‐chemical, microbial, rheological sensory...
The present investigation was aimed at studying the physico chemical, organoleptic and microbial characteristics of spray dried banana powder across storage produced by Response Surface Methodology. Physico chemical parameters conducted on optimized three types packaging materials revealed that moisture content increased significantly 60 days (F=9.50) 90 (F=15.05) 5% probability level. Reducing sugar depicted a non-significant increase in all materials. Total significant (F=4.08). Acidity...
Response surface methodology was employed to determine the optimal conditions of time and temperature for fermentation a local North East Indian rice beer. The same were then applied prepare beers from cassava (Manihot esculanta) plantain (Musa ABB). Saccharomyces cerevisiae, Aspergillus oryzae Lactobacillus plantarum used carry out process. Thirteen experimental runs, based on two-factor five-level design carried according central composite rotatable design. independent variables (24–216 h)...
Abstract Kadamb fruit ( Neolamarckia cadamba ) is considered as an underutilized in the world despite its nutritional and therapeutic values. This research work emphasized on determination of some engineering, structural, thermal properties Kadam fruit. Moreover, mass was predicted based measured physical using linear, quadratic, power models. has arithmetic mean diameter 49 mm sphericity 0.97 which inferred spherical shape. The angle repose found to be 59.53° coefficient friction galvanized...