Publications by authors named "R Chetana"
Unlabelled: A spread was prepared using blends of virgin coconut oil (VCO), trans-free fat (TFF), whey powder, coconut fiber, emulsifiers, and flavors. Curcumin was added in micro quantities to provide a natural color. The samples formulated were tested for their spreadability, texture, and phase separation.
View Article and Find Full Text PDFUnlabelled: Bifidobacteria are widely acclaimed probiotic bacteria, however, the fragile nature of the bacteria has rendered its delivery through food products a challenge. The aim of the present study was to develop probiotic dark chocolate by incorporating NCIM5671. The probiotic chocolate was prepared by adding to dark chocolate at the final tempering stage.
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- Three different drying methods were studied for Indian white button mushrooms: hot-air-drying, dehumidified drying, and freeze drying, with dehumidified drying proposed as a quality-improving alternative.
- Dehumidified drying produced mushroom powder with high nutritional content, including 33.29% protein, good antioxidant properties, and ergosterol, a Vitamin D precursor.
- Incorporating 20% mushroom powder into a green gram-based chilla mix enhanced its protein, dietary fiber, and mineral content, resulting in a shelf-stable product for three months.
Effect of four different cultivars and salt pretreatment on drying of ) gratings were studied. Quality attributes namely, ascorbic acid, total phenolic content, antioxidant activity and colour were evaluated for dried (using Cabinet tray dryer at 55 ± 2 °C for 8 h) and stored (refrigerated, ambient and accelerated condition) samples of four cultivars (- and ). Salt pretreated dried samples showed better retention of nutrients and colour as compared to untreated.
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