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FOOD SCIENCE RESEARCH JOURNAL

(Volume 9 Issue 2, Oct. 2018)

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S.No.	TITLE	PAGE NO.
1	EVALUATION OF PHYSICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF COOKIES DEVELOPED WITH BIO-FORTIFIED PEARL MILLET–PRITI G. KALE, K. P. BABAR, D. T. BORNARE AND P. R. VAIRAGAR	223
2	NUTRITIONAL STATUS OF PRE-SCHOOL CHILDREN RESIDING IN URBAN AREAS OF BIKANER CITY–SURBHI SHEKHAWAT AND MADHU GOYAL	231
3	FOOD SECURITY FOR SUSTAINABLE AGRICULTURE DEVELOPMENT: A PERCEPTION OF WOMEN EMPOWERMENT IN RAJASTHAN, INDIA–AISHWARYA DUDI AND M.L. MEENA	238
4	ACCEPTABILITY OF INCORPORATION OF JACKFRUIT SEED FLOUR IN CAKES–C. LALCHHANDAMI, CH. NGANTHOIBI AND NATASHA R. MARAK	245
5	STANDARDISATION AND DEVELOPMENT OF ANTIOXIDANT RICH FOOD: PRODUCT USING BROCCOLI AND MUSHROOM –MAMTA JAISWAL AND NEELAMYADAV	250
6	CONSEQUENCES AND PREVALENCE OF IRON DEFICIENCY ANEMIA IN ADULT WOMEN OF SULTANPUR DISTRICT–KIRAN AGRAHARI AND ARTI YADAV	254
7	ACCEPTABILITY SENSORY EVALUATION OF PRODUCTS BY USING WASTE PORTION OF VEGETABLES AND FRUITS– ARCHANA SINGH AND ANCHAL SRIVASTAVA	259
8	ASSESSMENT OF THE NUTRITIONAL STATUS AMONG RURAL (6 -12 YEAR) SCHOOL GOING CHILDREN– SUMIL AMETA	263
9	IMPACT OF NUTRITION COUNSELING ON KNOWLEDGE, ATTITUDE AND PRACTICE OF PRE-OBESE EMPLOYEES OF UNIVERSITY OF AGRICULTURAL SCIENCES, BENGALURU– P. SIDDARODHA, B. DESHPANDE, D. VIJAYALAKSHMI AND M.T. LAKSHMINARAYAN	269
10	NUTRI DRINKS AS A SUPER HEALTH FOOD: PRODUCT DEVELOPMENT AND SENSORY EVALUATION–KIRAN AGRAHARI AND VARSHA	274
11	VALUE ADDITION TO TRADITIONAL PRODUCTS FOR IRON SECURITY–SEEMA KARVA AND PUSHPA BHARATI	278
12	HERBAL FORTIFICATION AND SENSORY EVALUATION IN BREAD–S. PRIYA, A. MANGALA GOWRI AND V. PERASIRIYAN	285
13	DEVELOPMENT OF TEXTURED VEGETABLE PROTEIN (TVP) BASED ON RAW JACKFRUIT–H. L. ANILA AND SUMA DIVAKAR	289
14	EFFICACY AND ENRICHMENT OF THE PRODUCTS BY USING MUSHROOM–KIRAN AGRAHARI AND PRIYA JAISWAL	294
15	ASSESSMENT ON QUALITY ATTRIBUTES OF MOSAMBI EXTRACT IN OHMIC HEAT PROCESS–V. PERASIRIYAN	298
16	FORMULATION OF READY-TO-COOK (RTC) MALTED LITTLE MILLET BASED COMPLEMENTARY HEALTH FOOD–K.B. SURESHA, H.M. JAYAPRAKASHA AND K.G. RAMYA	304
17	PROCESS STANDARDIZATION AND DEVELOPMENT OF HONEY BASED AONLA (PHYLLANTHUS EMBLICA) CANDY–S. D. KATKE, P. S. PATIL AND G. R. PANDHARE	311
18	DARK CHOCOLATE AS A ANTIOXIDANT FOOD: PRODUCT DEVELOPMENT AND SENSORY EVALUATION–KIRAN AGRAHARI AND RITIMA BARANWAL	318
19	IMPACT OF NUTRITION COUNSELLING ON FOOD ADEQUACY OF EXPECTANT HYPERTENSIVE AND DIABETIC PATIENT– ASHFEEKA ISLAM, RUMA BHATTACHARYYA AND PRANATI DAS	322
20	GERMINATION AND FERMENTATION EFFECT ON COMPOSITIONAL AND FUNCTIONAL CHARACTERISTICS OF SORGHUM FLOUR– A.V. GAWANDE, K.P. BABAR AND D.T. BORNARE	327
21	OPTIMIZATION AND QUALITY EVALUATION OF NUTRITIOUS SOUP MIX–NIVEDITA AND RITA SINGH RAGHUVANSHI	336
22	PROCESS OPTIMIZATION FOR ENZYMATIC HYDROLYSIS OF WHEY PROTEIN CONCENTRATE–MAHADEVAIAH, H. M. JAYAPRAKASHA AND K.B. SURESHA	341
23	NUTRITIONAL EVALUATION OF BUCKWHEAT GENOTYPES AND ITS UTILIZATION IN THE PREPARATION OF SUPPLEMENTED BISCUITS– Y. S. DHALIWAL AND RANJANA VERMA	347
24	UTILIZATION OF IMMATURE BANANA POWDER IN DEVELOPED KURDAI–K.G. CHAVAN AND K.P. BABAR	353
25	DEVELOPMENT OF VALUE ADDED GREEN MANGO-MINT-TULSI SQUASH BY USING HONEY AS SWEETNER–S. R. ZANWAR	359
26	ASSESSMENT OF NUTRITIONAL STATUS OF RURAL CHILDREN (2-5 YEARS) IN UDAIPUR DISTRICT–JAISHREE DADHICH AND SHASHI JAIN	368
27	QUALITY EVALUATION OF TRADITIONAL STYLED MEAT PICKLE PREPARED FROM NATIVE DESI CHICKEN MEAT–M. ANNA ANANDH AND R. ANNAL VILLI	375
28	SENSORY, KEEPING AND NUTRITIONAL QUALITIES OF SOYALADOO BEFORE AND AFTER STORAGE–N. S. GHATGE	381
29	DEVELOP DIFFERENT NUTRITIVE RECIPES USING CHIKOO AND KIWI PEEL POWDER AND PERFORME SENSORY EVALUATION – ISHA SACHDEVA AND SWATI SHARMA	385
30	STUDIES ON DEVELOPMENT AND QUALITY EVALUATION OF COMPOSITE FLOUR COOKIES – S. D. KATKE, G.R. PANDHARE AND P.S. PATIL	390
31	DEVELOPMENT AND PHYSICO-CHEMICAL EVALUATION OF SPAGHETTI ENRICHED WITH JACKFRUIT SEED FLOUR–H. MANDAVE PRAJAKTA, K. P. BABAR AND D. T. BORNARE	396
32	NUTRITIONAL AND ANTI NUTRITIONAL ANALYSIS OF IRON RICH FLOUR DEVELOP BY USING OF GARDEN CRESS SEEDS–KHUSHBU GURJAR AND RENU MOGRA	402
33	EVALUATION OF ACCEPTABILITY OF LIME JAM AND SCOPE FOR ENTREPRENEURSHIP DEVELOPMENT–PREMA B. PATIL	409
34	ASSESSMENT OF NUTRITIONAL STATUS OF RURAL ADOLESCENT GIRLS (13-15 YEARS)–T. N. KHAN, J. P. NERLEKAR AND A. M. BHOYAR	412
35	QUALITY CHARACTERISTICS OF RUSK PREPARED FROM SOYBEAN AND OAT BASED COMPOSITE FLOUR–S. D. DALAL, S.B. DABHADE, D.T. BORNARE AND K.P. BABAR	418
36	DEVELOPMENT AND QUALITY EVALUATION OF ANTIOXIDANT RICH STAR FRUIT BEVERAGES (AVERRHOA CARAMBOLA)– ANAMIKA GAUTAM AND SHASHI JAIN	426
37	REJUVENATING MILLETS THROUGH VALUE ADDITION–PREMA B. PATIL	431
38	STUDIES ON COLOUR KINETICS AND TEXTURAL CHARACTERISTICS OF SUGAR AND JAGGERY BASED PAPAYA LEATHER–DEVENDRA KUMAR AND R.N. SHUKLA	434
39	NANOTECHNOLOGY IN FOOD PRESERVATION–PRIYANKA SINGH	441
40	AN APPROACH TOWARDS FORTIFICATION OF RICE–KIRAN DABAS AND KHURSHEED ALAM KHAN	448
41	EFFECT OF WITHANIA SOMNIFERA EXTRACT ON ADIPOSE TISSUE DERIVED PROGENITORS–A. MANGALA GOWRI, S. PRIYA AND D. BASKARAN	452