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Composition of some commercially available biscuits

Twenty five brands of glucose biscuits and seven other varieties of biscuits were analysed for moisture, fat, proteins, total sugars, ash, peroxide value, free fatty acids, sodium, potassium,…

Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

Premixes and prepared chapaties were also studied for chlorophyll content, total carotenoids,vitamins and minerals, and effect of spinach powder on the alveo-consistographic, mixographic and pasting characteristics were studied.
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Development and Evaluation of Long Shelf-Life Ambient Stable Chapaties Without The Use of Chemical Preservatives

Convenient, ready-to consume thermally processed chapaties with natural sensory attributes were developed. Chapaties were packed in indigenously developed retortable pouches and processed in an…
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Leaching of aluminium from utensils during cooking of food

The use of aluminium utensils for cooking provides an important route for aluminium metal to enter foods. Leaching of aluminium from utensils made of aluminium, indalium (alloy of aluminium),…
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A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy

The FTIR spectra justify that VCO samples after 8-h of frying found to be stable and acceptable as there was no change occurred at 1-739 cm−1 frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.
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Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)

Differential Scanning Calorimetry provided useful information regarding the nature of thermodynamic changes related to physical state of vegetable oil.
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Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants

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Effect of Barley Flour on Development of Rice-Based Extruded Snacks

ABSTRACT This study was conducted to develop a ready-to-eat extruded food using a single-screw laboratory extruder. Blends of Indian barley and rice were used as the ingredients for extrusion. The…
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Morphological, Thermal, Pasting, and Rheological Properties of Barley Starch and Their Blends

Native barley starch, as well as its blends with corn, wheat, and rice starch at different ratios of 75:25, 50:50, 25:75 were examined in terms of morphology, thermal, pasting, rheological, and…
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Quantitative and qualitative analysis of bioactive components present in virgin coconut oil

Abstract The hot and cold extracted virgin coconut oil (VCO) has been subjected to the various quality parameters. There was a no significant difference in iodine value, saponification value,…
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