R. S. Roopa Bai

Utilization of Tomato Powder as a Technological Functional Ingredient in Bakery Products: A Review

H. N. Ramya, Shivabasappa Kandkur, A. Ashwini & R. S. Roopa Bai · International Journal of Plant & Soil Science · 2023

The present review aimed to investigate and analyze the use of Tomato powder as a fortification ingredient in different types of bakery foods. Tomatoes are known to be a rich source of vitamins, minerals and carotenoids, especially vitamin C, phosphorus, potassium, and lycopene ,...

Open access Research Article 10.9734/ijpss/2023/v35i183279

Drying Induced Changes in Engineering Properties of Cherry and Parchment Coffee

T. N. Sandeep, Sharanagouda Hiregoudar, T. N. Gopinandhan, Udayakumar Nidoni, R. S. Roopa Bai, P. Vijayakumar & Mahadevaswamy · Journal of Scientific Research and Reports · 2026

Engineering properties of coffee are important for the efficient design of drying, handling, storage, and processing equipment in post-harvest operations. This study investigated the effect of drying on the physical and frictional properties of arabica and robusta coffee cherries...

Open access Research Article 10.9734/jsrr/2026/v32i54203