Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix

Autor: Ghan Shyam Abrol, Amit Kumar Singh, Ranjit Pal, Ashwani Kumar, Priyanka Sharma, Gaurav Sharma

Publikováno v: Heliyon, Vol 9, Iss 8, Pp e18533- (2023)

Bottle gourd pomace, a waste from vegetable processing industry was used to prepare instant kheer (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two pa

Externí odkaz: https://doaj.org/article/dc478472204a451f88b8dd75aef80c70

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

Autor: Ghan Shyam Abrol, Ashwani Kumar, Ranjit Pal, Amit Kumar Singh, Priyanka Sharma, Gaurav Sharma

Publikováno v: Brazilian Archives of Biology and Technology, Vol 66 (2022)

Abstract The effect of three independent variables i.e. blanching time (3- 7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach- lemon- tulsi ready-to-serve (RTS) beverage. The process was optimize

Externí odkaz: https://doaj.org/article/0a56a958547247ab91a0c6eb2760c11e

Effect of initial total soluble solids on physico-chemical, antioxidant and sensory properties of mulberry (Morus indica L.): Wine

Autor: Ghan Shyam Abrol, Krishan Datt Sharma, Sanjeev Kumar

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 19, Iss 5, Pp 228-232 (2015)

Influence of initial total soluble solids (TSS) levels on physico-chemical, antioxidant and sensory attributes of mulberry fruit wine was investigated and is reported here. Mulberry fruits contained medium acid (Titratable acidity: 0.73 ± 0.16% as m

Externí odkaz: https://doaj.org/article/4f8a55903d55443493051d251d6df992

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

Autor: Ghan Shyam Abrol, Ashwani Kumar, Ranjit Pal, Amit Kumar Singh, Priyanka Sharma, Gaurav Sharma

Publikováno v: Brazilian Archives of Biology and Technology v.66 2023
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR

The effect of three independent variables i.e. blanching time (3- 7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach- lemon- tulsi ready-to-serve (RTS) beverage. The process was optimized using B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10f67d0fa494920fd5ee48250c5cf9b7
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100502

Effect of Drying on Physico-chemical Properties of Fig Fruit (Ficus carica L.) Variety Dinkar

Autor: A. K. Pandey, Ghan Shyam Abrol, S.K. Sharma, Ranjit Pal

Publikováno v: International Journal of Food and Fermentation Technology. 9

Fig is an underutilized fruit in-spite of having several health benefits. The most simple and practical approach for extending the shelf-life of fig fruit is by drying. For this purpose, the fruits were halved and quarter as per oven and oven dried f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::999a3a0e6cd3bfc12f42dfe7edfb63a3
https://doi.org/10.30954/2277-9396.01.2019.7