Items where Author is "Ashwath Kumar, K."

Article

Vedika, Singh and Ashwath Kumar, K. and Naveen Kumar, J. K. and Prabhasankar, P. (2023) Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. Journal of Food Measurement and Characterization, 17. pp. 895-903.

Ashwath Kumar, K. and Vanitha, T. and Sudha, M. L. and Meena Kumari, P. and Vijayanand, P. and Prabhasankar, P. (2023) Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition. International Journal of Food Science and Technology, 58. pp. 116-12.

Sudha, M. L. and Umashankar, K. and Ashwath Kumar, K. and Giridhar, P. and Prabhasankar, P. (2023) Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent. International Journal of Food Science and Technology, 58. pp. 5134-5143.

Juhi, Agrawal and Ashwath Kumar, K. and Indrani, D. and Radha, C. (2022) Efect of Moringa oleifera seed four on the rheological, physico‑sensory, protein digestibility and fatty acid profle of cookies. Journal of Food Science and Technology, 59 (12). pp. 4731-4739. ISSN 0022-1155

Smruthi, Rao and Ashwath Kumar, K. and Indrani, D. (2022) Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics. Journal of Food Science and Technology, 59 (6). pp. 2220-223. ISSN 0022-1155

Riya, Kumar and Soumya, Chandrashekar and Ashwath Kumar, K. and Prabhasankar, P. (2022) Multi-Fabaceae flour for gluten-free pizza base: Rheology, processing, microstructural, and physico-sensory characteristics. Journal of Food Processing and Preservation, 46. e16239.

Ashwath Kumar, K. and Sudha, M. L. (2021) Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology, 58. pp. 2630-2640. ISSN 0022-1155

Bharath, A. P and Ashwath Kumar, K. and Soumya, C. and Prabhasankar, P. (2020) Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility. International Journal of Food Science and Technology.

Aruna, P and Ashwath Kumar, K. and Indrani, D. and Singh, R. P. (2020) Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. Journal of Food Science and Technology, 57. pp. 253-262. ISSN 0022-1155

Ashwath Kumar, K. and Aashitosh, A. Inamdar (2017) Skill Development Initiative- Food Industry Perspective. Indian Food Industry, 36 (3). pp. 36-46.

Student Project Report

Ashwath Kumar, K. (2012) A Study on Technical Services of a R&D Institute with Special Reference to Customer Feedback and Satisfaction. [Student Project Report] (Submitted)