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Articles by Utpal Raychaudhuri
Total Records ( 2 ) for Utpal Raychaudhuri
  Satyabrata Ghosh , Runu Chakraborty and Utpal Raychaudhuri
  The Indian palm trees (Borassus flabellifer) produce palm juice which has been traditionally used for palm wine production. The fermentation process was studied in the presence of different carbon sources such as glucose, glycerol and glucose-glycerol combination as substrates. The Saccharomyces cerevisiae (NCIM 3045) mutant strains had the ability to utilize the two types of carbon sources i.e., glucose and glycerol in three different types of fermentation media i.e., glucose, glycerol and glucose-glycerol combined. Although, glucose showed high ethanol production, (63.34 g L-1) was seen after the 1st day, on the 3rd day, the yield (124.54 g L-1) was the highest. The carbon utilization rates from different sources were found to be of different magnitudes. Further, the product as well as biomass formation also varied while correlating with the carbon utilization rate. Of the two nitrogen sources used viz. urea and di-ammonium hydrogen phosphate, urea induced the cell for high rate of sugar utilization and the highest yield of ethanol was obtained as 152.20 g L-1. About 6 g L-1 of urea gave the optimum ethanol production.
  Arpita Das , Utpal Raychaudhuri and Runu Chakraborty
  Wheatgrass is a rich source of nutrient and antioxidative compound. The incorporation of wheatgrass powder in to a traditional staple food and their effect on the textural and functional properties of the product have been studied. Freeze dried wheatgrass flower at levels of 0.05-3.0% was added to the formulation mix. The results obtained from the analysis of the fermented product are discussed in terms of the effect of wheatgrass powder addition on nutritional and textural characteristics. The samples were prepared using selected strain of microorganism Leuconostoc mesenteroides and Lactobacillus plantarum. Incorporation of wheatgrass in to the batter significantly (p<0.05) increased the level of phenolic compounds (p<0.05) but decreased the volume of the batter and volume of the product. Hardness of the product is indirectly proportional to the batter volume. Sensory test panel indicated that wheatgrass flower could be incorporated into the products up to the level of 1%.
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