The world is facing the global challenges of insecurity, poverty and climate change, which
can impede food availability, production and nutritional security. Due to these factors, the …

In this research communication, taro starch and fenugreek mucilage were used, in four
combination ratios, 1: 1 (T1), 1: 2 (T2), 1: 3 (T3), 2: 1 (T4), one pure taro starch (To) and one …

In this study, the selected engineering properties of tendu fruit (ripe and unripe) and drying
of behavior of tendu fruit slices in different dryers at two temperature levels were …

Tamarind seed powder (TSP) is a natural hydrocolloid source with an intended vast
application in food industry. Different milling processes and moisture content found to affect …

This study reported the effect of different drying methods, that is, TD (tray drying)(55° C), VD
(vacuum drying)(55° C), at 500 mm Hg) and FD (freeze‐drying)(− 40° C, 0.006 bar) on …

Engineering properties of tamarind seeds were evaluated on the basis of different moisture
content along with whole and split seeds. Tamarind seeds at a moisture content (8.24% db) …

In the current study, the effect of wet processing, which included soaking, fermentation,
germination and germination-fermentation, on the grinding characteristics and functional …

Legumes are one of the most potent sources of starches. However, soybean has a
comparatively low content of starch as compared to other legumes. This study was …

The present study was aimed to investigate drying of loquat slices in tray dryer at different
temperatures Drying was conducted at 45 C, 55 C, and 65 C at constant air velocity of 0.5 …

Tendu fruit is one of the important forest fruit found in major part of India. Originally, plant is
well known for its leaves as Bidipatta for making bidi in tribal areas of India. Since, the tendu …