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  1. No Access

    Article

    A novel approach to increase calcium and fiber content in pasta using kadamb fruit (Neolamarckia cadamba) powder and study of functional and structural characteristics

    Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP). The...

    Tarak Chandra Panda, Samuel Jaddu… in Journal of Food Science and Technology (2024)

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    Article

    Sustainable environmental practices of tea waste—a comprehensive review

    Tea, the major beverage worldwide, is one of the oldest commercial commodities traded from ancient times. Apart from many of its advantages, including health, socio-economic, climatic, and agro-ecological valu...

    Dibyakanta Seth, Mondita Athparia… in Environmental Science and Pollution Resear… (2023)

  3. No Access

    Article

    Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder

    Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20,...

    Dibyakanta Seth, Kshirod Kumar Dash… in Journal of Food Science and Technology (2018)

  4. No Access

    Article

    Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

    Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10–40 %), feed moisture content (12–24 %) and extruder barrel temperature (100–140 °C) on the characteristics o...

    Dibyakanta Seth, Laxmikant S. Badwaik… in Journal of Food Science and Technology (2015)