Optimization of process parameters on hydroxymethylfurfural content, diastase and invertase activity of coriander honey.

Floral authenticity of coriander () honey samples was confirmed by melissopalynology. Effect of temperature, time and pH on quality parameters i.e.

Optimization of process parameters for preparation of rice extrudates from short and long rice cultivars milled to varying degree of milling.

Extrusion behavior of extrudates prepared from short (PR113) and long (PUSA1121) rice cultivars milled to 0-8% degree of milling (DOM) extruded at variable extrusion temperature (150-190 °C) and feed moisture (15-19%) was studied. The physico-chemical and functional properties of extrudates prepared from both the cultivars varied significantly with variation in DOM as well as extrusion variables. DOM showed more pronounced effect for all the responses studied for both the cultivars.

Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars.

The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a∗, b∗) and cooking time (CT) decreased while L∗(lightness) increased with increase in DOM.