Soft wheat flour (SWF) is a low-moisture food ingredient in many ready-to-eat foods. Foodborne illnesses and outbreaks from consumption of multiple low-moisture foods heightened the importance of its microbiological safety. Traditional thermal processing methods take a long time...
Open access
Research Article10.9734/cjast/2020/v39i3231004
The physico-chemical properties of four popular groundnut (peanut) varieties namely Trombay-Akola Groundnut-24 (TAG-24), Kadiri-6 (K6), Kadiri-9 (K9), and Kadiri-Harithandra (KH) were determined by following the standard measurement methods. The average geometrical mean diameter...
Open access
Research Article10.9734/cjast/2020/v39i3431034
The equilibrium moisture content (EMC) of food material is defined as the moisture content of the material after it has been exposed to a particular environment for an infinitely long period of time. Equilibrium moisture characteristics of Egg White Powder (EWP) was studied at hi...
Open access
Research Article10.9734/cjast/2020/v39i3030980
The present research work focused on developing Biodegradable tableware composed of rice straw and plasticizers like sorbitol, polyvinyl alcohol (PVA). In the manufacture of the concentration of sorbitol used was 20%, 30%, 35%, and 40% and PVA used was 2%, 5%, and 10% by weight d...
Open access
Research Article10.9734/ijecc/2023/v13i92537
Jafra (Bixa orellana L.) seed which is also known as a “annatto” or “achiote” at different parts of the world has the various applications as a natural dye, and condiment in food preparations. During the course of its utilization, jafra seed undergoes various processing operation...
Open access
Research Article10.9734/cjast/2022/v41i333948