Výsledky vyhledávání - "C. L. Sharon"

Moringa Oleifera - Proximate and Anti-nutritional Composition

Autor: K. A. Athira, Berin Pathrose, P. S. Lakshmi, E. R. Aneena, C. L. Sharon, K. Surendra Gopal, Seeja Thomachan Panjikkaran

Publikováno v: The Indian Journal of Nutrition and Dietetics. :390-397

Proximate and anti-nutrient composition of leaves, young shoots, flowers and pods of Moringa were analysed. The KAU released Moringa variety Anupama were selected for analysis. High moisture content of more than 80 % was observed in all parts of Mori

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ef6140433ad011235e5064c06d9bac6
https://doi.org/10.21048/ijnd.2021.58.3.27629

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Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

Autor: Seeja Thomachan Panjikkaran, E. R. Aneena, C.R. Rajeesha, P.S. Lakshmy, C. L. Sharon, E.M. Nivya, K. Rammya Molu

Publikováno v: Asian Journal of Dairy and Food Research.

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. He

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e5d981e9adaa90928b912e260686776
https://doi.org/10.18805/ajdfr.dr-1662

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Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink

Autor: Seeja Thomachan Panjikkaran, Saji Gomez, P.S. Lakshmy, E. R. Aneena, C. L. Sharon, P.M. Meera

Publikováno v: Asian Journal of Dairy and Food Research.

Background: The functions of food has extended from satisfying hunger and providing nutrients to the body, health maintenance, well being and prevention of diseases. Probiotics are such functional food and when they are incorporated to locally availa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf567b0d225bdbd03b0b92995176394b
https://doi.org/10.18805/ajdfr.dr-1617

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Standardization and Quality Evaluation of Jackfruit based Low Fat Yogurt

Autor: Seeja Thomachan Panjikkaran, P. R. Remya, E. R. Aneena, C. L. Sharon, E. Shahanas

Publikováno v: Asian Journal of Dairy and Food Research.

The state fruit of Kerala, jack, is a miraculous fruit due to its nutrient profile, health benefits and greater potential for value addition. It can be better utilised if consumer acceptable products are prepared from this fruit. The growing demand f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::862011392608bc2c696c61804ff80933
https://doi.org/10.18805/ajdfr.dr-1457

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Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp

Autor: E. R. Aneena, Seeja Thomachan Panjikkaran, C. L. Sharon, K. T. Suman, E. Shahanas

Publikováno v: Asian Journal of Dairy and Food Research.

Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d4d8322a8d9c6e92b0224ba3ac5ae675
https://doi.org/10.18805/ajdfr.dr-1427

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Physico Chemical Properties of Chocolates and its Variability with Process Conditions

Autor: C. L. Sharon, E. Shahanas, E. R. Aneena, J. S. Minimol, Seeja Thomachan Panjikkaran, B. Suma, P. R. Remya

Publikováno v: The Indian Journal of Nutrition and Dietetics. 57:73

Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b2e604fa3ce41950de7090fbae703c0
https://doi.org/10.21048/ijnd.2020.57.1.24195

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