P
Pragati Kaushal
Researcher at Sant Longowal Institute of Engineering and Technology
Publications - 15
Citations - 628
Pragati Kaushal is an academic researcher from Sant Longowal Institute of Engineering and Technology. The author has contributed to research in topics: Colocasia esculenta & Wheat flour. The author has an hindex of 10, co-authored 15 publications receiving 480 citations. Previous affiliations of Pragati Kaushal include National Institute of Technology Agartala.
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Journal ArticleDOI
Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends
TL;DR: In this paper, the physicochemical, functional, antinutritional and pasting properties of taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA).
Journal ArticleDOI
Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects
TL;DR: The aim of present study was to highlight the processing, nutritional and functional aspects of coriander.
Journal ArticleDOI
Utilization of taro ( Colocasia esculenta ): a review
TL;DR: Tubers are important sources of carbohydrates as an energy source and are used as staple foods in tropical and subtropical countries and processing makes them digestible and palatable, extends the shelf life and reduces post-harvest losses.
BookDOI
Tropical Roots and Tubers: Production, Processing and Technology
TL;DR: This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam.
Journal ArticleDOI
Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus)
TL;DR: In this paper, the osmotically pre-treated jackfruit samples of 15% salt solution were convectively dehydrated in a tray dryer at air temperatures of 50, 60 and 70°C at constant velocity of 1.5m/s air flow in perforated trays.