G.K. Rajesh

Evaluating the Impact of Compound Milk Chocolate Enrobing on Butter Cookies: A Physicochemical and Sensory Assessment

V. Haritha, G.K. Rajesh, K.P. Sudheer, M.V. Prince & R. Sreeja · Journal of Scientific Research and Reports · 2024

Enrobing is a process where confections or snacks are coated with a layer of chocolate or a chocolate-based coating. This technique significantly enhances snacks quality by improving flavour, retaining moisture, improving visual appeal and extending shelf life. The present study...

Open access Research Article 10.9734/jsrr/2024/v30i122672

Optimization of Spray Drying Parameters for Passion Fruit Juice Powder: Physicochemical and Quality Evaluation

K.S. Fathima, P. Fathima Rinshana, G.K. Rajesh, N.P. Shamna & K.K. Ajeeshkumar · Archives of Current Research International · 2025

Passion fruit is rich in juice and valued for its pleasant flavour, aroma, and nutritional profile, but its high perishability limits direct utilization. In this study, spray drying was employed to convert yellow passion fruit juice into a stable powder using a maltodextrin–corn...

Open access Research Article 10.9734/acri/2025/v25i91513