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Articles by K.S. Premavalli
Total Records ( 2 ) for K.S. Premavalli
  T.K. Majumdar , D.D. Wadikar , C.R. Vasudish , K.S. Premavalli and A.S. Bawa
  Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combinations was used to optimize the product. The surface plots are used to represent the effects of variations in the ingredient levels. The physico-chemical, microbiological safety and sensory characteristics of the bottlegourd-basil blended juice in glass bottle were evaluated during 6 months at room temperature (28+2°C). There were no remarkable changes in pH, total soluble solids, total acidity (as citric acid) and sensory scores of the juice during storage. Loss of vitamin C and β-carotene were 74 and 57%, respectively after 6 months of storage. The result revealed that the blended juice was acceptable for 6 months and was microbiologically safe.
  Prachi Gupta and K.S. Premavalli
  In-vitro experiments were conducted to provide predictive indices for the hypoglycemic effect of ashgourd, radish, pea peel, and cardamom peel fibers and its action of particle size and pH (related to human physiology) on the major functional properties. Ashgourd and radish fibers demonstrated significantly (p ≤ 0.05) higher water binding capacity and swelling capacity in stomach pH, i.e., 1.8; whereas pea peel and cardamom peel fibers exhibited higher hydration capacity at duodenal pH, i.e., 8.7. Ashgourd fiber (30 mesh) showed higher glucose adsorption capacity (452.1 μm/g) and exhibited maximum retarding effect on the flow of glucose across the dialysis bag for 12 h in comparison with other fiber sources. The 30 mesh (250−380 μm) and 60 mesh (150−230 μm) fiber particles showed better hydration properties as well as hypoglycemic effect as compared to 100 mesh (40−110 μm) particles. These fibers showed an excellent performance in relation to functional properties and hypoglycemic effect thus can be incorporated as low calorie bulk ingredient in high fiber foods to reduce calorie level and to help in controlling blood glucose concentration.
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