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INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING

(Volume 11 Issue Special, April 2018)

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S.No.	TITLE	PAGE NO.
1	DEEP FAT FRIED CARROT POWDER INCORPORATED WHEAT, RICE AND GRAM FLOUR BASED SNACK FOOD– KRISHNA KUMAR PATEL, S.A. LIAQUATI AND YASHWANT KUMAR PATEL	1
2	FORMULATION AND QUALITY ASSESSMENT OF PROTEIN RICH SESAME CHIKKI - INDIGENOUS ENERGY BAR– SNEHAL D. PANDE AND SHRUTIKA K. DEO	11
3	STUDIES ON EFFICIENT REHYDRATION OF DRIED GREEN PEAS (PISUM SATIVUM)– SHWETA SALONI, SINDHU,SUJATA AND ADITI SINGH	15
4	DEVELOPMENT OF LOW CALORIE RTS BEVERAGE RICH IN NUTRACEUTICALS AND ANTIOXIDANTS FROM CACTUS FRUIT AND KOKUM FRUIT BY BLENDING WITH COCONUT WATER– VASUNDHRA DEVIDAS MORE, SINDHU, SHWETA SALONI, SUJATA AND VIPUL JAGLAN	22
5	FORMULATION OF LACTO-FERMENTED ORANGE JUICE WITH INCORPORATION OF DAIRY WHEY– SHRUTIYADAV,KURSHEED ALAM KHAN AND VIJAY AGRAWAL	29
6	PREPARATION AND QUALITY EVALUATION OF INDIGENOUS GLUTEN-FREE SWEET DUMPLING (MODAK) ENRICHED WITH ASPARAGUS RACEMOSUS– SHRUTIKA K. DEO, SNEHAL D. PANDE AND POONAM S. PATIL	37
7	OPTIMIZATION OF ANTIOXIDANT RICH INDIGENOUS FOOD PRODUCT “BURFI” RECIPE USING RESPONSE SURFACE METHODOLOGY AND ITS STORAGE STUDY– VIKAS BANSAL, MONICA PREMI AND KHURSHEED A. KHAN	41
8	STUDIES ON STORABILITY OF MAIZE-MILLET BASED SOY FORTIFIED EXTRUDED SNACKS– CHANDRAHAS SAHU, S. PATEL AND D. KHOKHAR	46
9	EFFECT OF BIOTRANSFORMATION ON PATCHOULI OIL USING GC-MS– NAVNEET KHARE, DHARMENDRA KHOKHAR, SOUMITRA TIWARI, YASHWANT KUMAR AND YOGESH KUMAR	53
10	APPLICATIONS OF COMPOSITE FLOUR IN DEVELOPMENT OF BAKERY PRODUCTS– S.D. DALAL AND H.P. BOBADE	65
11	HIGH HYDROSTATIC PRESSURE FOOD PROCESSING: AN OVERVIEW–ROHIT SHARMA AND KHURSHEED ALAM KHAN	70
12	NEW WAY OF COOLING BY DESICCANT COOLING SYSTEM– AKANKSHATIWARI, SHRADDHA SAHU,YOGESH KUMAR AND SOUMITRA TIWARI	76
13	REFINING OF PALM OIL: A REVIEW ON PALM OIL REFINING PROCESS, 3-MCPD ESTERS IN REFINED PALM OIL, AND POSSIBLE REDUCTION TACTICS FOR 3-MCPD ESTERS– PRATIK VISPUTE AND SUREKHA DABHADE	81
14	UTILIZATION OF BANANA PSEUDO-STEM IN FOOD APPLICATIONS– R.L. THORAT AND H.P. BOBADE	86
15	APPLICATION OF PEARL MILLET IN FUNCTIONAL FOOD– PRITI G. KALE AND PRAVIN R. VAIRAGAR	90
16	STUDIES ON CAULIFLOWER LEAVES POWDER AND ITS WASTE UTILIZATION IN TRADITIONAL PRODUCT –SHIVANI A. PANKAR AND DEEPAK T. BORNARE	95
17	COMPARATIVE STUDY ON THE EXTRACTION OF NATURAL DYE BY CONVENTIONAL MAGNETIC STIRRING AND ULTRASOUND-ASSISTED EXTRACTION TECHNIQUES FROM CARROT– CHANDA BRAMHANKAR, ARCHANA KHARE, PRANALI NIKAM, MEHARAFROZ QURESHI AND Y.K. NAIK	99
18	UTILIZATION OFMORINGA OLEIFERA LEAVES POWDER AS A FUNCTIONAL FOOD INGREDIENT IN TRADITIONAL FOOD PRODUCT– S.M. SHINDE AND K.P. BABAR	102
19	ENHANCEMENT OF MARKET PRICE OF RICE BY VALUE ADDITION AND ENTREPRENEURSHIP– O.P. SURYAWANSHI	105
20	ACRYLAMIDE IN PROCESSED FOOD – ANITA LAGHULKAR AND HANUMAN BOBADE	110
21	HOLISTIC HEALTH PROMOTING FOOD PREPARATIONS FROM AYURVEDA– VIVEK KUMAR DUBEY, MANAS RANJAN HOTA AND SEEMA PANDEY	116
22	DEVELOPMENTS IN MECHANIZATION OF ROOT AND TUBER CROP PEELING MACHINE– ISHWAR SHINDE, HANUMAN BOBADE AND SACHIN PATIL	121
23	STUDY OF IMMATURE BANANA POWDER AND ITS UTILIZATION IN KURDAI– K.G. CHAVAN AND K.P. BABAR	127
24	LACTOSE DERIVATIVES: THEIR PROPERTIES AND APPLICATIONS – CHANDA BRAMHANKAR, ARCHANA KHARE, PRANALI NIKAM, RAGHAV PANDEY, MEHAR AFROZ QURESHI AND Y.K. NAIK	131
25	EFFECT OF GAMMA IRRADIATION ON INDIGENOUS FRESH PRODUCE– LILESH PUSTODE, DEEPAK BORNARE AND HANUMAN BOBADE	137
26	NON THERMAL TECHNIQUES FOR DAIRY FOOD PROCESSING APPLICATIONS– SHWETA SALONI, VIPUL JAGLAN, SINDHU AND VAIBHAV VYAS	142
27	JACKFRUIT SEED FLOUR: PROCESSING TECHNOLOGIES AND APPLICATIONS– PRAJAKTA MANDAVE, HANUMAN BOBADE AND SACHIN PATIL	149
28	DRYING STUDY ON BRYOPHYLLUM PINNATUM LEAVES POWDER AND ITS FORTIFICATION IN FOOD PRODUCT– SHITAL R. PAWAR AND SUREKHA B. DABHADE	155
29	WOOD APPLE-ITS NUTRITIVE VALUE AND MEDICINAL BENEFITS– TRIPTIYADAV, DEEPAK VISHWAKARMA, SHWETA SALONI, SOUMITRA TIWARI AND SINDHU	159
30	CONVENIENCE FOODS FROM FOXTAIL MILLET AND GARDEN CRESS SEED– S.M. RODGE AND H.P. BOBADE	164
31	INDIGENOUS KARIL (BAMBOO SHOOT) PROCESSING– YOGESH KUMAR, SOUMITRA TIWARI, YASHWANT KUMAR AND NAVNEET KHARE	169
32	OYSTER MUSHROOM-A VIABLE INDIGENOUS FOOD SOURCE FOR RURAL MASSES– VARSHA SATANKAR, V. MAGESHWARAN, P. JAGAJANANTHA AND KHURSHEED ALAM KHAN	173
33	LITTLE MILLETS: PROPERTIES, FUNCTIONS AND FUTURE PROSPECTS– SHWETA SALONI, SINDHU, SUJATA, SUSHMA KUMARI AND SANDHYA SUMAN	179
34	SENSORY ANALYSIS OF WHEY BASED MANGO BEVERAGE USING BETEL LEAVES DISTILLATE– ASHWINI MUGALE, YUGAL NAIK, SUDHIR UPRIT AND B.K. GOEL	182
35	STUDIES ON BRYOPHYLLUM PINNATUM LEAVES POWDER AND ITS FORTIFICATION IN SNACK PRODUCT– SHITAL R. PAWAR AND SUREKHA B. DABHADE	185
36	STUDIES ON DEVELOPMENT AND STANDARDIZATION OF STERILIZED CARROT KHEER– MEHAR AFROZ QURESHI, B.K. GOEL, P.K. KHAN, ARCHANA KHARE AND S. UPRIT	193
37	STUDIES ON DEHYDRATION OF MORINGA OLEIFERA LEAVES BY USING DIFFERENT METHOD AND ITS UTILIZATION IN PARATHA– S.M. SHINDE, K.P. BABAR AND D.T. BORNARE	197
38	DEVELOPMENT OF NUTRITIONAL BAKARWADI WITH INCORPORATION OF CAULIFLOWER LEAVES POWDER– SHIVANI A. PANKAR AND DEEPAK T. BORNARE	207
39	SOYMILK- VERSATILE OILSEED MILK–REWA KULSHRESTHA, SOUMITRA TIWARI AND YASHWANT KUMAR	216
40	LUFFA ACUTANGULA : AN OVERVIEW– PRERNA GANJEER AND YASHWANT KUMAR PATEL	220