Publications by authors named "Thulasimani Krishnakumar"
Background: Pomegranate peel is a by-product from the pomegranate processing industries and is a rich source of dietary fibers and bioactive compounds. It has good antioxidant and antimicrobial properties. In the present study, the effects of substitution of refined wheat flour with pomegranate peel powder (PPP) at a rate of 2%, 4%, 6%, 8% and 10% on the physico-chemical and sensorial properties as well as on the oxidative and microbial stability of muffins were investigated.
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- - Vacuum frying technology effectively produces healthier snack options by retaining more beneficial compounds and reducing fat content, particularly for purple sweet potato chips.
- - The study used a Box-Behnken design to optimize frying conditions, finding that frying at 105°C for 7.08 minutes under 14.79 kPa pressure yielded the best results in terms of moisture, oil content, and anthocyanin levels.
- - Results revealed that vacuum fried chips maintained 86% of their anthocyanin content and had 35.6% less oil than traditional deep-fried chips, making them a promising snack choice for health-conscious consumers.