Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …

Sorghum grain has a higher content of resistant starch (RS) than other cereals and seems to
be more slowly digestible. However, people consume foods where the grain has been …

The popping process has been widely used as a technique for obtaining snacks. This study
evaluated the effect of the popping process on the structural and thermal properties of …

This study evaluates the antioxidant potential of different varieties of corn silk at five
developmental stages. Corn silk samples of five major varieties (SWARNA, TATA7009 …

The aim of the study was to determine the effect of particle size dispersion of corn silk on
physical, techno‐functional and antioxidant properties. Corn silk (variety: G5417) was …

Amaranth (Amaranthus paniculatus) grains can be popped through intense, short, and dry
heat. This was practiced by either the traditional process or improved process for popping of …

The goal of this research was to use supercritical carbon dioxide (SC-CO2) drying as a
novel approach to generate sorghum protein concentrates with enhanced functional …

This study investigated the effects of hot air, microwave, and wet cooking methods on six
pigmented popcorn varieties, focusing on nutritional composition, starch digestibility …

The study was aimed at making the pearl millet available in ready-to-eat form to people with
some enhanced nutritional and storage properties. A bar was developed through popping …

The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is
being selected for the study. It contains 10.1% protein in milled rice as compared to 6–7 …