[PDF][PDF] Optimization of flaked rice dry roasting in common salt and studies on associated changes in chemical, nutritional, optical, physical, rheological and textural …
Flaked rice (Avalakki, Atakulu, Poha, Chirwa) is a flattened carbohydrate rich edible food
obtained on processing of paddy (Oryza sativa L). It is considered to be more nutritious as …
obtained on processing of paddy (Oryza sativa L). It is considered to be more nutritious as …
Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear.
Chickpea (Cicer arietinum L.) flour (CF) is the basic raw material used in the form of
dispersion in varied concentrations for making promising oriental sweets and snacks in the …
dispersion in varied concentrations for making promising oriental sweets and snacks in the …
Sorption isotherms modeling approach of rice-based instant soup mix stored under controlled temperature and humidity
Moisture sorption isotherms of rice-based instant soup mix at temperature range 15–45° C
and relative humidity from 0.11 to 0.86 were determined using the standard gravimetric static …
and relative humidity from 0.11 to 0.86 were determined using the standard gravimetric static …
Optimization of dietary fiber enriched chicken nuggets for different cooking methods
The objective of the study was to evaluate the effect of ingredients on quality characteristics
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens
This study attempted to evaluate dry, semi dry and wet grinding methods on flour
characteristics of Pusa 1121 basmati rice brokens. The flour obtained through grinding …
characteristics of Pusa 1121 basmati rice brokens. The flour obtained through grinding …
[HTML][HTML] Effect of egg albumen, vegetable oil, corn bran, and cooking methods on quality characteristics of chicken nuggets using response surface methodology
Response surface methodology was used to study the effect of egg albumen (5–15 g),
vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and …
vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and …
[HTML][HTML] Functional beverages: recent trends and prospects as potential meal replacers
Increased consciousness for health, well-being, and changes in eating habits, such as a
shift towards veganism among the masses, has resulted in rapid growth in the functional …
shift towards veganism among the masses, has resulted in rapid growth in the functional …
Temperature Dependent Dehydration Kinetics and Effective Diffusivity of Spinach Leaves
K Prasad, P Ankita - Biotechnol Ind, 2013 - researchgate.net
The drying of spinach leaves was investigated in a laboratory dryer maintained at different
isothermal temperatures ranging from 50 C to 90 C with an interval of 10 C. The effect of …
isothermal temperatures ranging from 50 C to 90 C with an interval of 10 C. The effect of …
[PDF][PDF] Lovina and Shekhar, S. 2019. Development of albumen rich ready to eat coagulated egg product
K Prasad - Journal of Postharvest Technology - jpht.in
Development of albumen rich RTE coagulated egg product was carried out using blends of
albumen with yolk and different spices at optimum temperature and time combination of …
albumen with yolk and different spices at optimum temperature and time combination of …
[PDF][PDF] Ashok K. Pathera, CS Riar, Sanjay Yadav, DP Sharma, Yogender S. Yadav
M Kumar - researchgate.net
The objective of the study was to evaluate the effect of ingredients on quality characteristics
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …