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Thesis
2021-09
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

In the present study, apple seed flour was found to be rich source of protein (47.98%), fat (25.31%), dietary fibre (4.23%), minerals such as potassium (590 mg/100g), calcium (220 mg/100g), iron (26.0 mg/100g), and exhibited good thermal stability (Tp = 102.17°C) and antioxidant activity of 49.2-86.9% DPPH inhibition, 29.8-58.2% ABTS scavenging activity and 38.2-...

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Thesis
2021-12
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

Instant dry soup mix is the one of the traditional food which can be classified as an appetizer. Instant soup hasbecome an alternative food for breakfast because of its high energy and nutrient content, ease of preparation and minimum serving time. As the formulation and development of nutritious complementary foods prepared from locally and readily available raw m...

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Thesis
2021-06
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

India is referred to as the fruit basket of the world and occupies top position among mango growing countries of the world and produces 40.48 per cent of the total world mango production. Mango fruit is one of the most popular, nutritionally rich fruit with unique flavor, fragrance, taste and health promoting qualities, making it unique among new functional foods, ...

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36390 Sajad Ahmad Sofi PHD Thesis j14d227a.pdf.jpg
Thesis
2019-01
Sher-e-Kashmir University of Agricultural Science and Technology of Jammu, Jammu

In the present study, noodles as extruded product were developed from rice flour with flour and protein isolates from germinated GNG 469 and GNG 1581 chickpea cultivars. The GNG 469 and GNG 1581 chickpea cultivars were subjected to different germination periods viz., 0, 12, 24, 36 and 48 hours. The chickpea seeds from GNG 469 and GNG 1581 cultivars with different p...

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Thesis
2020-01-08
FOOD SCIENCE AND TECHNOLOGY Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, Main Campus, Chatha, Jammu

Plum (Prunus salicina L.) fruit is highly perishable in nature and has very short shelf life. Due to its high moisture content and acidic nature it is not palatable, hence processing is essential. Osmotic dehydration of the fruits by dipping in hypertonic solution thought to be a convenient alternate for utilizing them in some value added dried fruits which will be...

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Thesis
2021-12
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

In the present study karonda fruits are subjected to osmotic dehydration by dipping in hypertonic solution. Karonda is acidic and astringent, cannot be used for table purpose. Osmotic dehydration increases its palatability and shelf life. Karonda slices dipped in sugar and jaggery syrup of different concentrations (50, 60 &70°Brix) for 24 hours. After dipping, the ...

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Thesis
2021-12
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

The present investigation was carried out for the development of wheat-bael powder blended cookies. Bael powder was blended with wheat flour at different levels in the ratio of viz., T1(100:00::WF:BP); T2(95:05::WF:BP); T3(90:10::WF:BP); T4(85:15::WF:BP); T5(80:20::WF:BP); T6(75:25::WF:BP); T7(70:30::WF:BP). Physico-chemical analysis of fresh bael its powder and ...

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Ankita Choudhary, M.Sc, J-15-M-417.pdf.jpg
Thesis
2018
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

Baking industry has been increasingly engaged in production of fibre enriched biscuits with the aim to offer such product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fi...

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Nusrat Chowdhary Msc Thesis J17M491.pdf.jpg
Thesis
2020-01
Sher-e-Kashmir University of Agricultural Sciences andTechnology of Jammu, Jammu

The present investigation entitled “Effect of foaming agents and drying temperature on quality characteristics of garlic powder” was carried out in the division of Food Science and Technology, SKUAST- Jammu during 2018-2019. Garlic was peeled and converted into paste with the addition of foaming agents viz. Glycerol monostearate and Xanthan gum. The study comprised...

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Thesis
2021-02
Sher-e-Kashmir University of Agricultural Sciences and Technology Jammu, J&K

The leafy vegetables, namely amaranthus (Amaranthus viridis) and bathua (Chenopodium album) are a good source of nutrients and minerals but they also contain some anti-nutritional factors i.e. oxalate, saponins and nitrates. In the present study, leafy vegetables were blanched conventionally and by microwave for different time interval to reduce anti-nutritional fa...

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36311 Shafiya Rafiq PhD Thesis.pdf.jpg
Thesis
2018-07
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu

Encapsulated powder was developed from citrus peel extract (CPE) using maltodextrin (MD) and whey protein concentrate (WPC) as encapsulating agents in the ratios of 100 :: CPE, 85 : 15 :: CPE: MD, 70 : 30 :: CPE: MD, 55 : 45 :: CPE: MD, 85 : 15 :: CPE: WPC, 70 : 30 :: CPE: WPC and 55 : 45 :: CPE: WPC by spray drying and freeze drying techniques. The developed powd...

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Thesis
2021-10
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

In the present study, six underutilized fruits viz; bael, custard apple, jamun, karonda, phalsa and wild pomegranate were analyzed for physico-chemical characteristics. Among the selected fruits, jamun and bael were found to possess maximum polyphenols and dietary fibre and thus, used for development of antioxidant-dietary fibre rich blended value added products. T...

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