Gitanjali Behera
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View article: Effect of rice, chickpea flour, and mango peel powder on functional, nutritional, structural, and sensory characteristics of gluten-free pasta
Effect of rice, chickpea flour, and mango peel powder on functional, nutritional, structural, and sensory characteristics of gluten-free pasta Open
The present work investigated the effect of rice, chickpea flour, mango peel powder, and guar gum addition on nutritional and functional properties of gluten-free pasta. Experiments were conducted to formulate protein-fortified gluten-free…
View article: Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus)
Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus) Open
Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, m…
View article: Comparative Evaluation of Drying Kinetics of Carrot Slices in Hot air and Microwave Drying
Comparative Evaluation of Drying Kinetics of Carrot Slices in Hot air and Microwave Drying Open
Carrot is most the important vegetable grown throughout the World. It is also a very good source of βcarotene, α-carotene and zeaxanthin. The post-harvest losses because of having high moisture content limit the utilization of carrot. In t…
View article: Development of Accelerated Soaking Method for Mustard using Microwave Assisted Heating
Development of Accelerated Soaking Method for Mustard using Microwave Assisted Heating Open
Mustard seeds are generally undergone the soaking process before use in any food application. But soaking mustard in water takes lots of time and energy. Therefore, the present investigation was carried out to study the soaking characteris…
View article: Comparative Evaluation of Soaking Characteristics of Chickpea using Ambient water, Hot water and Microwave-assisted Heating
Comparative Evaluation of Soaking Characteristics of Chickpea using Ambient water, Hot water and Microwave-assisted Heating Open
Aims: Soaking followed by cooking is the main aspect of chickpea processing which reduces the time consumption in the cooking process for achieving the desired cooking texture and nutritional qualities. But soaking chickpea in ambient wate…
View article: Comparative evaluation of the quality characteristics of the osmo-dehydrated star fruit slices using hot air, solar and sun drying
Comparative evaluation of the quality characteristics of the osmo-dehydrated star fruit slices using hot air, solar and sun drying Open
The star fruit (Averrhoa carambola) belonging to family Oxalidaceae is one of the earliest known tribal fruit being grown in abundance in India. It is a multipurpose, drought resistant evergreen tree which is gaining lot of importance for …
View article: Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit
Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit Open
Star fruit (Averrhoa carambola L.) is one of the underutilized tropical fruits and is a good source of vitamins and minerals. Peroxidase (POD) is the most heat stable enzyme which is used as an indicator for adequacy of blanching process. …
View article: Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder (Curcuma Longa L.)
Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder (Curcuma Longa L.) Open