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Your search keyword '"Majhi, Manoja K."' showing total 5 results
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5 results on '"Majhi, Manoja K."'

2. Contributors

Author

Allam, Jaya Prakash, primary, Anis, Arfat, additional, Ari, Samit, additional, Arya, B., additional, Banerjee, Indranil, additional, Barui, Ananya, additional, Bharti, Deepti, additional, Bhattacharyya, Saugat, additional, Boreyko, M., additional, Borkar, Pranjali, additional, Chaikovsky, I., additional, Chakravarty, Sumit, additional, Chowdhary, Rashmi, additional, Dhananjay, B., additional, Emrani, Zahra, additional, Etehadtavakol, Mahnaz, additional, Frolov, Yu., additional, Kazmirchuk, A., additional, Liu, Chen, additional, Majhi, Manoja K., additional, Malhotra, Anvita Gupta, additional, Mohanty, Satyapriya, additional, Nayak, Suraj K., additional, Nedayvoda, I., additional, Ng, E.Y.K., additional, Pal, Kunal, additional, Popov, Anton, additional, Pradhan, Bikash K., additional, Primin, M., additional, Qaisar, Saeed Mian, additional, Ravikanth, Chavali, additional, Raza, Haider, additional, Sahu, Deepak K., additional, Samantray, Saunak, additional, Sarkar, Angana, additional, Sarkar, Preetam, additional, Singh, Sarman, additional, Sivaraman, J., additional, Venkatesh, N. Prasanna, additional, and Wilczynski, Slawomir, additional

Published
2023
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5. Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality.

Author

Yadav, Vikas, Singh, Pratik, Kumar, Krishan, Sahu, Deblu, Majhi, Manoja K., Kim, Doman, Yang, Deng, Nelappu, Bala Chakrvarthy, Jarbzebski, Maciej, and Pal, Kunal

Abstract

This study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) (p < 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) (p < 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g (p < 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life. [ABSTRACT FROM AUTHOR]

Published
2024
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