Rita Narayanan

Isolation, Characterization, Probiotic Potential and Safety Evaluation of Lactic Acid Bacteria from Curd

Ramasamy D, Rita Narayanan, B. Samuel Masilamoni Ronald, P. Selvan & G. Sujatha · Archives of Current Research International · 2025

Lactic Acid Bacteria (LAB) are widely recognized as beneficial microorganisms that play a crucial role in the production of various fermented foods. They contribute to improving food flavor and inhibiting the growth of pathogenic and spoilage microorganisms in these products. Thi...

Open access Research Article 10.9734/acri/2025/v25i81394

Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour

V. Anusha, M. Kirthy Reddy, M. Poorvitha & Rita Narayanan · Archives of Current Research International · 2025

The aim of this study is to develop a functional pasta by partial substitution of refined wheat flour with corn flour and jackfruit seed flour. The impact of replacing refined wheat flour with jackfruit seed flour on the functional properties of pasta was examined. RWF: CF: JFSF...

Open access Research Article 10.9734/acri/2025/v25i81453