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INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING

Volume 11 Issue Special, April 2018

Research papers published in this issue.

S.No.Paper titlePage 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