J. Bandral

Influence of Storage Conditions on Physico-Chemical Attributes of Strawberry–Aloe Vera Functional Gummies

The increasing demand for functional confectionery products has promoted the incorporation of bioactive ingredients to enhance nutritional and health benefits. In the present investigation, strawberry- aloe vera blended gummies were developed and evaluated for storage stability under ambient (25–30 °C) and refrigerated...

Effect of sweetening agents on the physical and chemical characteristics of basmati rice flour pancakes

Broken basmati rice, a by-product of the rice milling industry, has potential for value addition through its incorporation into food products. The present study was undertaken to develop pancakes from broken basmati rice flour using different sweetening agents and to evaluate their physical, proximate, microbiological...

Analytical characterization, antifungal activity and textile dyeing of blue green pigment produced by Pseudomonas aeruginosa for potential industrial application