Trishna Borpuzari

Development of Dietetic Misti Dahi (Indian Yoghurt) Using Natural and Artificial Sweeteners

Priyanka Bania, Trishna Borpuzari, Rajendra Nath Borpuzari & Rashmi Rekha Saikia · European Journal of Nutrition & Food Safety · 2024

Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural swee...

Open access Research Article 10.9734/ejnfs/2024/v16i101569

Flavour Profile of Ghee by Gas Chromatography Mass Spectrometry (Gc-Ms): A Mini Review

Rashmi Rekha Saikia, Rajendra Nath Borpuzari, Trishna Borpuzari, Masuk Raquib & Kushal Jyoti Thakuria · Archives of Current Research International · 2025

Ghee, a clarified milk fat, is known for its rich and complex flavour, which arises from a diverse array of volatile compounds formed during heat clarification. This article explores the flavour profile of ghee using Gas Chromatography-Mass Spectrometry (GC-MS) and identifies key...

Open access Research Article 10.9734/acri/2025/v25i61270