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Impact of microwave and sun drying on nutritional and textural properties of traditional Maharashtrian recipe carrot “Sandge” Open

Sheetal D. Deshmukh, Simran Singh, Shweta Deotale · 2025

This study evaluated the effects of microwave and sun drying techniques on the nutritional, physicochemical, and textural properties of Carrot Sandge, a traditional Maharashtrian food adjunct. Carrot Sandge was prepared using 76% grated ca…

Foaming and defoaming–concepts and their significance in food and allied industries: a review Open

Shweta Deotale, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2023

Foaming is an essential unit operation in several food processing industries. Although foaming is advantageous for a few industries, it causes huge losses in others. Foam generation as well as its stabilization is a complex phenomenon, and…

Influence of drying techniques on sensory profile and chlorogenic acid content of instant coffee powders Open

Shweta Deotale, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2022

Chemistry Materials science

To ascertain the best technique for retention of sensory properties and chlorogenic acid (CGA) in instant coffee, the present study involved several drying techniques such as spray drying, freeze drying, spray freeze drying (SFD), conducti…

Improvement of Foam Characteristics of Tea by Natural Additives Open

Shweta Deotale, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2019

Materials science Computer science Geology

Tea is one of the widely consumed beverages in the world.It is well known that conspicuous and stable foam on beverages attracts consumers.Foaming is common in coffee, beer and other beverages but of course, it is more than welcome in tea …

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