Papers by Hridyesh Pandey
COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY ANAND, 2018
Indian gooseberry (Emblica officinalis Gaertn. Syn. Phyllanthus emblica L.) fruit commonly known ... more Indian gooseberry (Emblica officinalis Gaertn. Syn. Phyllanthus emblica L.) fruit commonly known as aonla is the oldest minor fruit of India. It belongs to the family Euphorbeaceae and is native of India, Srilanka, Malaysia, and China [1]. The main varieties of aonla grown in India are Banarasi, Chakaiya, Hathijhool, Bansi red, Pinki-tinged, NA7, Anand Aonla – II, Krishna, etc. The aonla gets ready for harvesting during November – January. The fruit, due to its sour and astringent taste, has very limited table value. The fresh fruits are generally not consumed due to their high astringency but it has got great potential in processed forms. Aonla fruits are highly perishable in nature and hence its storage in atmospheric conditions after harvesting is very limited [2]. The fruit is used in the preparation of various ayurvedic tonics like chavanprash, triphala, etc. However, aonla fruits are processed into a number of food products like preserve, jam, jelly, candy, toffee, pickle, sau...
Agricultural Reviews, 2011
With the advancements in the field of biotechnology and genetic engineering a totally new dimensi... more With the advancements in the field of biotechnology and genetic engineering a totally new dimension have been developed. It had become possible, by genetic manipulation of genes obtained from one species to another to produce transgenics -having resistance to both biotic and abiotic stresses, which have been also proved to yield higher crop productivity. Proper standard to regulate the genetically modified foods have not been developed yet, although bioengineers have begun creating hundreds of new genetically engineered crops. Their impact on human being and environment had not been scientifically carried out. This review paper provides some aspects of genetically modified foods with their benefits, hazards and future prospects.
Experiments in food process engineering , Experiments in food process engineering , مرکز فناوری ا... more Experiments in food process engineering , Experiments in food process engineering , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی
Indian Journal of Biotechnology, 2008
International Journal of Dairy Technology, 2003
Soft ice-cream samples were prepared with different proportions of cream and skimmed milk powder ... more Soft ice-cream samples were prepared with different proportions of cream and skimmed milk powder (SMP) and were examined for quality by physico-chemical parameters and sensory attributes. The specific proportions of cream and SMP were designed using the central composite rotatable design (CCRD). Response surface analysis indicated that sensory flavour, texture and overall acceptability (OAA) scores of soft ice-cream varied from 7.12 to 8.86, 6.66 to 8.03 and 6.90 to 8.45, respectively. The differences in the sensory scores for respective attributes were highly significant (P ≤ 0.01). The soft icecream containing a minimum level of 3.24% cream and 4.94% SMP resulted in a product having a minimum of 4.3% fat, 5.7% lactose and 33% total solids, with a minimum OAA score of 8. The derived mathematical second-order polynomial models against cream (X) and SMP (Y) were found to be adequate as coefficients of multiple determinants (R 2) were more than 80% except for melting resistance.
Agricultural …, Jan 1, 2011
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Papers by Hridyesh Pandey