Search Results - "Sudha, M.L."

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making by Sudha, M.L., Baskaran, V., Leelavathi, K.

“…Apple pomace, a by-product of apple juice industry, is a rich source of fibre and polyphenols. Also in view of the antioxidant property of pomace, it would…”
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Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality by Sudha, M.L., Vetrimani, R., Leelavathi, K.

“…Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre…”
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Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments by Reshmi, S.K., Sudha, M.L., Shashirekha, M.N.

“…•Quality and sensory of white and brown bread fortified with pomelo is studied.•The presence of bioactive compounds were higher in bread supplemented with…”
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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality by Sudha, M.L., Srivastava, A.K., Vetrimani, R., Leelavathi, K.

“…In order to develop low calorie soft dough biscuits, fat in the biscuit formulation was reduced from 20% (control) to 10%, 8%, and 6% levels, respectively…”
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Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri by Parimala, K.R., Sudha, M.L.

“…Effect of hydrocolloids such as guar gum (GG), arabic gum (AG), carrageenan (CG), locust bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC)…”
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NUTRITIONAL CHARACTERISTICS OF LINSEED/FLAXSEED (LINUM USITATISSIMUM) AND ITS APPLICATION IN MUFFIN MAKING by CHETANA, SUDHA, M.L, BEGUM, KHYRUNNISA, RAMASARMA, P.R

“…Flaxseed, one of the underutilized oilseeds, is a rich source of dietary fiber,ω-3 fatty acid and protein. Flaxseed powder contained 21.8% protein and 42.7%…”
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INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI by SUDHA, M.L, RAJESWARI, G, RAO, G. VENKATESWARA

“…Defatted soy flour (DSF) and whey protein concentrate (WPC) having protein content of 54.1 and 61.9%, respectively, were blended with wheat flour at 0-15%…”
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Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation by Sudha, M.L, Viswanath, P, Siddappa, V, Rajarathnam, S, Shashirekha, M.N

“…Wheat bread is a high moisture, low acid product, susceptible to spoilage by Bacillus spp., as the endospores survive the baking temperatures. Carambola…”
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Effect of extraction rate of wheat flour on the quality of vermicelli by Vetrimani, R., Sudha, M.L., Haridas Rao, P.

“…In order to develop newer varieties of vermicelli with improved nutritional quality, studies were carried out on the quality of vermicelli as influenced by…”
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Quality characteristics of wheat flour milled streams by Prabhasankar, P, Sudha, M.L, Haridas Rao, P

“…In order to develop specific quality flour for use in different bakery products, quality characteristics such as sedimentation value, flour color and oil and…”
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Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers by Thanushree, M.P., Sudha, M.L., Martin, Asha, Vanitha, T., Kasar, Crassina

“…This study investigated the impact of methods of milling and improvers on the quality characteristics and nutritional properties of buckwheat noodles made from…”
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Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage by Sudha, M.L., Soumya, C., Saravanan, M., Madhushree, P., Singh, Jivjyot, Roy, Saikat, Prabhasankar, P.

“…Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread…”
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Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition by Chaitra, U., Abhishek, P., Sudha, M.L., Vanitha, T., Crassina, K.

“…The impact of replacement of wheat flour with finger millet and pearl millet flours in Belgian waffle was evaluated for quality characteristics and nutritional…”
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Pasting characteristics of an extruded blend of potato and wheat flours by Bhattacharya, Suvendu, Sudha, M.L., Rahim, A.

“…A potato and wheat flour blend was processed in a twin-screw extruder at different moisture contents (16–21%) and screw speeds (200–400 rpm). The effect of…”
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Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making by Sudha, M.L., Soumya, C., Prabhasankar, P.

“…Whole wheat flour samples having protein content of 8.9% and 10.6% were subjected to dry and moist heat conditions to improve the functionality. Dry heat…”
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Nanoencapsulation-mediated curcumin and its incorporation in nutraceutical cookies: Cell viability, bioavailability, and anti-inflammatory activity studies by Rao, Pooja J., Sudha, M.L., P., Manoj, Mudhol, Seema, Jemimah, Kaila Nova Henna, G., Gopika, S., Ashwini, Peddha, Muthukumar Serva

“…The anti-inflammatory activity of curcumin, Curcuma longa, is known, however, its low bioavailability is a limiting factor. The nanoencapsulated curcumin was…”
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Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population by Reshmi, S.K., Sudha, M.L., Shashirekha, M.N.

“…The objective of the study was to prepare noodles using Citrus maxima fruit segments suiting diabetic populations. The texture value decreased from 138 to…”
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EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI by SUDHA, M.L., RAJESWARI, G., VENKATESWARA RAO, G.

“…ABSTRACT Wheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were blended separately with wheat flour at 0, 5, 10, 15 and 20%. The…”
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Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta by Sudha, M.L., Ramasarma, P.R., Venkateswara Rao, G.

“…Wheat bran was explored as a source of fiber in the preparation of high-fiber pasta. Ground raw wheat bran having an ash content 5.99%, crude protein 15.1% and…”
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INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURI by SUDHA, M.L, RAO, G. VENKATESWARA

“…Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on…”
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