...Pradeep Kumar Singh; Gauri Jairath; Sanjay Yadav; Ashok Kumar Pathera; Surbhi Yadav; Ranvijay Singh; Neeraj Shrivastav; Shyamsagar Karmore Purpose In the present study, the particle size, fat level and tumbling time were optimized to develop chevon meat slices with enhanced quality attributes...

... for corn-based snacks. Design/methodology/approach Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional...

.... Findings Spray drying of soy beverage at different processing conditions resulted in powders with particle size (volume mean diameter) in the range of 86 to 156 µm. Dispersibility and wetting time of the spray-dried soy beverage powders was found to be in the range of 56 to 78 per cent and 30 to 90 s...

... laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL...