J. Prasoona

A Sensory Analysis of Sugarcane (Co86032) Blended Beverages

J. Prasoona, T. Supraja, T. Sucharitha, R. Geetha Reddy & K. Supriya · Journal of Advances in Biology & Biotechnology · 2024

Objective: The present study was intended to develop sugarcane blended beverages with fruits (Watermelon, pineapple, orange, apple), vegetables (Beetroot and carrot) and assess the acceptability through sensory evaluation. Methods: The sugarcane variety was obtained from the Rudr...

Open access Research Article 10.9734/jabb/2024/v27i91329

Development of Instant Chutney Powder with Incorporation of Blanched Carrot and Green Leafy Vegetable Powders

J. Prasoona, B. Anila Kumari, Supta Sarkar, V. Kavitha Kiran & R. Swamy · International Research Journal of Pure and Applied Chemistry · 2020

Instant chutney powder, a palatable functional food adjunct, was developed by using carrot (Daucus carota L), basella (Basella alba L) and spinach (Spinacia oleracea) leaves and other selected spice ingredients. The carrot, basella and spinach were blanched for 1 to 3 minutes and...

Open access Research Article 10.9734/irjpac/2020/v21i1330235