Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2022

A

Aleksandra, Torbica and Milos, Radosavljevic and Miona, Belovic and Tamilselvan, T. and Prabhasankar, P. (2022) Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends in Food Science and Technology, 129. pp. 194-209.

Amrita, Ray (2022) Fractionation of Quinoa (Chenopodium quinoa) Using Roller Milling for Their Nutritional Utilization in Food Product Development. Doctoral thesis, Central Food Technological Research Institute.

Anjali, Palakkeel (2022) A study on the effect of puffing on functional and nutritional properties of buckwheat. [Student Project Report] (Submitted)

Anusha, C. Kulkarni (2022) Effect of Incorporation of Inulin / Oligofructose on Stone Chakki Atta (Whole Wheat Flour) Dough Rheological Properties and Quality of Indian Flat Bread (Chapati). [Student Project Report] (Submitted)

Anuvarna, Prasad (2022) Millet Based Mexican Mint Enriched Sugar Free Muffins. [Student Project Report] (Submitted)

Aswathy, V. V. (2022) A Study on the Effect of Germination on The Functional and Nutritional Properties of Buckwheat. [Student Project Report] (Submitted)

Ayoyinka, O. Olojede and Abiodun, I. Sanni and Kolawole, Banwo (2022) Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus andWeissella confusa Strains. Fermentation, 8. p. 32.

B

Bhawna, Chugh (2022) Shelf-life stability of wheat based flat breads. Masters thesis, Central Food Technological Research Institute.

C

Cinchana, S. (2022) Development of inulin / bio-calcium enriched bi-phasic gel systems: Structural characterization and their application as fat-replacer. [Student Project Report] (Submitted)

J

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

K

Kadam Anagha, Sunil (2022) Review on Natural Sugar Replacers for Bakery Application. Masters thesis, Central Food Technological Research Institute.

Koushik, K. and Mahesh Kumar, D. (2022) Novel Functional Cream for Bakery Applications. [Student Project Report] (Submitted)

M

Manoj, U. (2022) Millet processing and its utilization in development of specialty wheat flours and bakery products. Masters thesis, Central Food Technological Research Institute.

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Namratha Pai, Kotebagilu and Shrutika, Umralkar and Lohith, Mysuru Shivanna and Indrani, D. and Asna, Urooj (2022) Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts. Journal of Food Science and Technology, 59 (8). pp. 2992-3001. ISSN 0022-1155

Nivedha, K. and Prabhasankar, P. (2022) Sesbania grandiflora as a food ingredient in pasta making: Processing, rheology, and its quality evaluation. Journal of Food Processing and Preservation, 46. e16640.

P

Pooja, M. (2022) Molecular Mechanism of Hydroxypropyl-Β-Cyclodextrin (Hpbcd) Incorporated Wheat Flour Dough and Bread. [Student Project Report] (Submitted)

R

Ram Prasad Naik, K. (2022) Starch Profiling of Wheat. Masters thesis, Central Food Technological Research Institute.

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2022) Bio active enriched cake supplemented with fruit segments of pomelo. Journal of Microbiology Biotechnology and Food Sciences, 12 (2). pp. 1-5.

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.

Rohan, A. Deshpande and Ashwin, Kumar and Manish, S. Katare and Suresh, D. Sakhare and Aashitosh, A. Inamdar (2022) Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas. Journal of Food Science and Technology, 59 (9). pp. 3600-3608. ISSN 0022-1155

S

Sangeetha, D. (2022) A study on the effect of processing on bioaccessibility of minerals in pseudocereal based products. [Student Project Report] (Submitted)

Sapna, Nandikol (2022) Studies on Stability of Buns with Natural Preservatives. [Student Project Report] (Submitted)

Shodehinde Sidiqat, Adamson and Indrani, D. and Prabhasankar, P. (2022) Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives. Journal of Food Science and Technology, 59 (5). pp. 1889-1900. ISSN 0022-1155

Sinni, Mishra (2022) Overview of Edible Oil Structuring Methods and their Application in Bakery Products. Masters thesis, Central Food Technological Research Institute.

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

Sneha, S. (2022) The Effect of Rice Bran And Wheat Bran Incorporation on the Rheological, Physical and Sensory Quality Characteristics of Wheat Bun. [Student Project Report] (Submitted)

Sudha, M. L. and Soumya, C. and Saravanan, M. and Madhushree, P. (2022) Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage. LWT - Food Science and Technology, 158. p. 113102. ISSN 0023-6438

Suhana, Rosmi (2022) Studies on pasta products from Jackfruit and Tapioca flour. [Student Project Report] (Submitted)

Suresh, D. Sakhare and Prabhasankar, P. (2022) Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour. Journal of Food Science and Technology, 59 (2). pp. 532-541. ISSN 0022-1155

T

Tamilselvan, T. and Shivani, Sharma and Pinchu Elizabath, Thomas and Kanchan, Goyal and Prabhasankar, P. (2022) Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten-free proso millet bread. International Journal of Food Science and Technology, 57. pp. 7156-7166.

Thiviya Priyaa, P. (2022) Effect of processed buckwheat groats on the nutrient contents and quality characteristics of Belgian waffles. [Student Project Report] (Submitted)

Tongbram Naocha, Singh (2022) Utilization of Bread Waste in Bakery Products. [Student Project Report] (Submitted)

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Veena, Swathy (2022) Lemongrass Flavoured Taro Added Coconut Butter Cookies. [Student Project Report] (Submitted)