Search Results - "Satyanarayana, Akula"

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct by Rao, Pamidighantam Prabhakara, Rao, Galla Narsing, Mala, Kripanand Sathiya, Balaswamy, Karakala, Satyanarayana, Akula

“…Flax ( Linum usitatissimum L . ) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other…”
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Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.) by Galla, Narsing Rao, Pamidighantam, Prabhakara Rao, Karakala, Balaswamy, Gurusiddaiah, Math Rudrayya, Akula, Satyanarayana

“…Spinach (Spinacia oleracea L.) leaves were dried in a cabinet tray dryer at 55°C and ground to pass through 220µm mesh to obtain spinach powder (SP). Fresh…”
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Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita by Galla, Narsing Rao, Pamidighantam, Prabhakara Rao, Akula, Satyanarayana, Karakala, Balaswamy

“…► Roe protein hydrolysates were produced from roes of channa and labeo using alcalase. ► Yields of hydrolysates were 24.15% in channa and 12.45% in labeo with…”
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Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer by Galla, Narsing Rao, Karakala, Balaswamy, Akula, Satyanarayana, Pamidighantam, Prabhakara Rao

“…► Channa and Lates roes yielded 20.7% and 22.5% of roe protein concentrates. ► Protein content of concentrates was found to be 90.2% (Channa) 82.5% (Lates). ►…”
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Chemical, amino acid and fatty acid composition of Sterculia urens L. seed by Galla, Narsing Rao, Pamidighantam, Prabhakara Rao, Akula, Satyanarayana

“…The chemical, amino acid and fatty acid compositions of Sterculia urens seeds are reported. The cotyledons were found to be rich in protein (30.88%) and lipids…”
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Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products by Sathiya Mala, Kripanand, Prabhakara Rao, Pamidighantam, Prabhavathy, Manda Babu, Satyanarayana, Akula

“…Annatto is often used to add color to dairy products such as butter, cheese, or puddings. In India usage of annatto is restricted to butter and cheese, however…”
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Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum by Prabhakara Rao, Pamidighantam, Narsing Rao, Galla, Jyothirmayi, Tummala, Satyanarayana, Akula, Karuna, Mallampalli Sri Lakshmi, Prasad, Rachapudi Badari Narayana

“…Bixa orellana L. seeds possess a resinous lipid (6.3 %), which has a pungent and spicy odour. The seed is known for its medicinal properties such as…”
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Preparation, chemical composition and storage studies of quamachil (Pithecellobium dulce L.) aril powder by Rao, Galla Narsing, Nagender, Allani, Satyanarayana, Akula, Rao, Dubasi Govardhana

“…Quamachil aril powder samples were prepared and evaluated for chemical composition and sensory quality by packing in two packaging systems during storage for…”
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Influence of source and quality on the color characteristics of annatto dyes and formulations by Satyanarayana, Akula, Rao, Pamidighantam Prabhakara, Rao, Dubasi Govardhana

“…Annatto dyes containing different strengths of bixin, norbixin and their formulations such as water-soluble liquid, and oil soluble liquid were measured for…”
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STUDIES ON EFFECT OF SHEETING METHODS ON THE EXPANSION OF PAPADS DURING DEEP FAT FRYING USING SCANNING ELECTRON MICROSCOPY by VELU, VEERAPUTHIRAN, NAGENDER, ALLANI, SATYANARAYANA, AKULA, RAO, DUBASI GOVARDHANA

“…Scanning electron microscopy (SEM) studies were used to evaluate the distribution/alterations of the cellular matrix of the deep-fat-fried papads, which are…”
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STUDIES ON EFFECT OF SHEETING METHODS ON THE EXPANSION OF PAPADS DURING DEEP FAT FRYING USING SCANNING ELECTRON MICROSCOPY by VELU, VEERAPUTHIRAN, NAGENDER, ALLANI, SATYANARAYANA, AKULA, RAO, DUBASI GOVARDHANA

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