Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables.

The objective of the present research was intended to formulate multigrain premix powder which could be utilized for the development of nutritional rich products. The multigrain premix was prepared by blending the seeds of pumpkin, jackfruit, and mango with barley, pearl millet, finger millet, sorghum, and other ingredients such as cardamom, and sugar. Before optimizing the composition of premix flour, around 8 combinations of each flour and seed powders were made to obtain the preeminent quality premix with high nutritional value.

"Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder".

The baked balls (traditional Indian snack litti) were formulated along with the standardization and optimization of different ingredients and recipe. The optimization was done by using response surface methodology. Box behnken model was selected for the optimization in which wheat flour (40-80%), roasted bengal gram flour (10-50%), and pumpkin peel powder (2.

Extraction process optimization of leaf extracts and antioxidant properties.

The study was intended to optimise the process variables such as extraction time and solvent concentration to maximize the yield of leaf extract and total phenolic content using response surface methodology. The experimental design was conducted for independent factor such as acetone, ethanol, methanol (20-80%) and time (20-100 min). The optimal conditions as the quadratic model were retained through central composite design.