Search Results - "Prabhasankar, P."

A study on development of Gluten free pasta and its biochemical and immunological validation by Susanna, S., Prabhasankar, P.

“…The present study is aimed at the development of Gluten free pasta with enriched protein content, and evaluation of product quality and its allergenicity. The…”
Get full text

Low glycemic index ingredients and modified starches in wheat based food processing: A review by Bharath Kumar, S., Prabhasankar, P.

“…Most of the wheat products are known to have high glycemic index (GI). According to the World Health Organization prevalence of diabetes affected population is…”
Get full text

Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food by Krishnan, Murali, Prabhasankar, P

“…Pasta, a delicious meal favorite and the signature dish of many of the world's most famous chefs and a bonding comfort meal for millions all over the world, it…”
Get full text

Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour by Sakhare, Suresh D., Prabhasankar, P.

“…Increase in awareness of consumers and demand has led to the development of various fibre rich food products from different fiber source. In the present work…”
Get full text

Antioxidants in Bakery Products: A Review by Nanditha, B., Prabhasankar, P.

“…Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it…”
Get full text

Marine foods as functional ingredients in bakery and pasta products by Kadam, S.U., Prabhasankar, P.

“…Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy food ingredients and biologically active compounds as fish oils, fish…”
Get full text

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent by ML, Sudha, K, Umashankar, K, Ashwath Kumar, P, Giridhar, P, Prabhasankar

“…Summary Decalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy…”
Get full text

Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour by Vijaykrishnaraj, M., Roopa, B.S., Prabhasankar, P.

“…•Protein hydrolysates can be used as natural flavouring agents in bakery products.•Protein hydrolysates from mussel are 95% discriminately similar to the…”
Get full text

Edible Japanese seaweed, wakame ( Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation by Prabhasankar, P., Ganesan, P., Bhaskar, N., Hirose, A., Stephen, Nimishmol, Gowda, Lalitha R., Hosokawa, M., Miyashita, K.

“…Wakame ( Undaria pinnatifida) is edible seaweed rich in fucoxanthin; whilst, pasta is an important dish from nutritional and gastronomic point of view. Pasta…”
Get full text

A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics by Bharath Kumar, S., Prabhasankar, P.

“…•In vitro starch availability of rajma incorporated noodles reduced by 20%.•Overall sensory quality was acceptable even at 30% rajma.•Starch profile analysis…”
Get full text

Prebiotics: Application in Bakery and Pasta Products by PADMA ISHWARYA, S, PRABHASANKAR, P

“…The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut…”
Get full text

Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta) by Kumar, K. Ashwath, Kasar, Crassina, Vijayanand, P., Prabhasankar, P.

“…The present study evaluated the influence of food-to-food fortification of wheat flour (WF) with two varieties of Musaceae flours (MF) ( nendran (NMF) and…”
Get full text

Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition by Ashwath Kumar, K, Vanitha, T, Sudha, ML, Meena Kumari, P, Vijayanand, P, Prabhasankar, P

“…Summary In the present study, the influence of Beta vulgaris root powder (BVP) incorporated at 0%, 5%, 7.5%, 10% and 12.5% levels on the empirical and…”
Get full text

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments by Fuad, Tina, Prabhasankar, P

“…Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with…”
Get full text

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality by Rajam, R., Kumar, S. Bharath, Prabhasankar, P., Anandharamakrishnan, C.

“…Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell…”
Get full text

Impact of wastewater from different sources on the prevalence of antimicrobial-resistant Escherichia coli in sewage treatment plants in South India by Akiba, Masato, Senba, Hironobu, Otagiri, Haruna, Prabhasankar, Valipparambil P, Taniyasu, Sachi, Yamashita, Nobuyoshi, Lee, Ken-ichi, Yamamoto, Takehisa, Tsutsui, Toshiyuki, Ian Joshua, Derrick, Balakrishna, Keshava, Bairy, Indira, Iwata, Taketoshi, Kusumoto, Masahiro, Kannan, Kurunthachalam, Guruge, Keerthi S

“…The sewage treatment plant (STP) is one of the most important interfaces between the human population and the aquatic environment, leading to contamination of…”
Get full text

STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET (ELEUCINA CORACANA) AND GREEN BANANA (MUSA PARADISIACA) FLOURS by KRISHNAN, MURALI, PRABHASANKAR, P.

“…ABSTRACT The objective of this study was to use sprouted ragi flour (RF) and green banana flour (BF) to make nutritious pastas. RF and BF were substituted at…”
Get full text

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient by Bharath Kumar, S., Prabhasankar, P.

“…Low Glycemic Index (LGI) foods help to maintain blood glucose level in diabetic individuals. Pea flour (PF) is known to be one of LGI ingredients used in the…”
Get full text

Prolyl endopeptidase-degraded low immunoreactive wheat flour attenuates immune responses in Caco-2 intestinal cells and gluten-sensitized BALB/c mice by Mohan Kumar, B.V., Vijaykrishnaraj, M., Kurrey, Nawneet K., Shinde, Vijay S., Prabhasankar, P.

“…Targeted degrading Aspergillus niger-derived prolyl endopeptidase (AN-PEP) is promising in gluten hydrolysis because it specifically cleaves the proline-rich…”
Get full text

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation by Ogunsakin, A.O., Vanajakshi, V., Anu-Appaiah, K.A., Vijayendra, S.V.N., Walde, S.G., Banwo, K., Sanni, A.I., Prabhasankar, P.

“…There is an increasing prevalence of celiac disease, which is gradually encroaching into Africa and Nigeria ranks first among sorghum-producing African…”
Get full text