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FOOD SCIENCE RESEARCH JOURNAL

Volume 9 Issue 2, Oct. 2018

Research papers published in this issue.

S.No.Paper titlePage 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