Impact of substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts.

has been used since hundreds of years as a natural sweetener, it is 300-450 times sweeter than sugar. The study aimed at incorporation of in traditional Indian desserts and test its sensory profile, storage properties, textural and color attributes. Carrot halwa (CH) and kesar peda (KP) were prepared with variations such as complete replacement of sugar in variation 1 (V1: CHV1 & KPV1) and 40% replacement of sugar in variation 2 (V2: CHV2 & KPV2) with stevia.

Milling interventions for the production of for Indian flat bread with low carbohydrate digestibility.

Study was aimed to produce for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki , CA (control), roller mill (RA); RA replaced with 5, 10 and 15% FM (5, 10 and 15% RAFM) were evaluated. RA and RAFM samples showed lower water absorption, higher dough stability, pasting temperature and peak viscosity than CA.

Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins.

Jaggery () is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. In order to utilise jaggery in place of sugar, muffins were prepared by replacing 84% sugar with 42, 63 and 84% jaggery. Different levels of eggs namely 42, 63 and 84% were also tried for jaggery muffins.

Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.

Green coffee extract, GCE () was used at 1.0, 1.5 and 2.