Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2025

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Abhirami, E. M. (2025) Development of anthocyanin-rich noodles from composite flour of wheat and black rice. [Student Project Report] (Submitted)

Adheena Valsan, U. V. (2025) A Study on the Effect of Sourdough on Mineral bioaccessibility of chapatti (Indian Flatbread). [Student Project Report] (Submitted)

Arsha Vinod, A. (2025) Development of speciality flours by selecting the roller flour mill fractions: impact in bread making and its physicochemical sensory attributes. [Student Project Report] (Submitted)

Aryananda, Babu (2025) Physicochemical and rheological properties of onion and garlic peel incorporated wheat flour and biscuit quality. [Student Project Report] (Submitted)

Asheeqha Hussain, M. (2025) Development of instant premix of ladoo for lactating women. [Student Project Report] (Submitted)

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Faiha, Ismail (2025) Efficacy study of developed lactation food products. [Student Project Report] (Submitted)

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Jessica, Majaw and Pinchu, Elizabath and Pichan, Prabhasankar (2025) Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies. Journal of Food Science and Technology. pp. 1-11.

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Kalyana Babu, Bayye (2025) Development of sugar free chocolate coated waffle. [Student Project Report] (Submitted)

Kaneez, Haleema and Suresh Sakhare, D. (2025) Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes. Journal of Food Science and Technology, 62. pp. 841-852.

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Maddipudi Vinay, Kumar (2025) Development of millet based cookie for ice cream sandwich. [Student Project Report] (Submitted)

Madhumathi, R. and Harish Prashanth, K. V. and Aashitosh Ashok, Inamdar (2025) Effect of nutrient‑rich quinoa fraction composite wheat flour on product development. Journal of Food Science and Technology, 62. pp. 134-143.

Madhumathi, R. and Harish Prashanth, K. V. and Inamdar Aashitosh, A. (2025) Fractionation of roller‑milled quinoa: evaluation of functional and nutritional properties of different fractions. Journal of Food Measurement and Characterization, 19. pp. 4191-4202.

Minna Miriya, Cemarajh (2025) Aroma and nutritional profile of black rice-based rice analogue. [Student Project Report] (Submitted)

Muhammed Muneer Bilal, M. K. and Amrita, Ray and Suresh Sakhare, D. (2025) Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein. Journal of Cereal Science, 123. pp. 1-8.

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Nahitha, P. A. (2025) Development of biodegradable cutlery from tea waste. [Student Project Report] (Submitted)

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Pallavi, B. V. and Harish Prashanth, K. V. and Aashitosh, A. Inamdar (2025) Impact of different milling techniques towards vitamin D3 fortification in wheat flour. Journal of Food Science and Technology, 62. pp. 751-762. ISSN 0022-1155

Poornima, H. S. (2025) Deamidation of wheat gluten using natural deep eutectic solvent (nades) and its impact on emulsion gel based fat replacers in bakery products. Masters thesis, Central Food Technological Research Institute.

Praveena, Saji (2025) From kitchen waste to sustainable material: The role of boiled rice water in biodegradable cutlery development. [Student Project Report] (Submitted)

Purabi, Thakur (2025) Development of bar for lactation support. [Student Project Report] (Submitted)

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Raniya, Rasheed (2025) Study on the effect of the increased protein content in the lactation cookies. [Student Project Report] (Submitted)

Roja Priyalini, Kondeti (2025) A study on the standardization of black-rice incorporated semi-dried noodles and evaluation of the bioactives during processing. [Student Project Report] (Submitted)

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Sakshi Sandipkumar, Kadbane (2025) Effect of sourdough on the nutritional properties of indian flatbread (chapatti). Masters thesis, Central Food Technological Research Institute.

Snehal, Mahajan and Ashwin, Kumar and Jyotsna, Rajiv and Aashitosh Inamdar, A. and Suresh Sakhare, D. (2025) Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base. Journal of Food Science and Technology. pp. 1-10.

Sree Nivetha, B. B. and Madanagopalan, Saravanan and Pinchu Elizabath, Thomas and Vijayaraj, P. and Prabhasankar, P. (2025) Development of chitosan based oleogel using emulsion template approach:Characterization and application as fat-replacer in cookies. International Journal of Biological Macromolecules, 292. pp. 1-14.

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Development of novel process for production of high-protein soybean semolina and its functionality. Food Research International, 203. pp. 1-11.

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions. Journal of Food Chemistry, 485. pp. 1-9.

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Tandel Tirth, Dharmesh (2025) Development of nutritious crumpet: formulation, processing & quality evaluation. [Student Project Report] (Submitted)

Theertha, D. P. and Suresh Sakhare, D. (2025) Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum. Journal of Cereal Chemistry, 102. pp. 641-652.

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Veeranna, Hitlamani and Aashitosh Ashok, Inamdar (2025) Effect of milling methods on acrylamide levels in chapatti and poori. Journal of Food Chemistry, 490. pp. 1-13.

Veeranna, Hitlamani and Hemraj, T. M. and Aashithosh Inamdar, A. (2025) Optimizing fatty acid composition in cookie formulation using vegetable oil blends: impacts on dough rheology, physical properties, and sensory qualities. Journal of Food Measurement and Characterization, 19. pp. 2461-2475.

Veeranna, Hitlamani and Ram Prasad Naik, K. and Aashitosh Inamdar, A. (2025) Wheat starch modification by hydrothermal treatment combined with spray drying: physicochemical characterization and impact on bread-making. Journal of Food Measurement and Characterization. pp. 1-15.