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Project | 03
Microbial Production of Levan from Coconut Inflorescence Sap and its Application in Food


Dr. K. Suresh Kumar

Professor and Head

Department of Food Biotechnology

FSSAI Referral & NABL Accredited Laboratory 

Indian Institute of Food Processing Technology, Thanjavur

Tamil Nadu Agricultural University

Description: Achieved the maximum production of levan through optimization of fermentation conditions including temperature, initial pH and shaking speed using response surface methodology. Optimized downstream processing by varying pH and with varied ratio of different solvents. Structural elucidation and confirmation of levan through Fourier Transmission Infrared Spectroscopy (FTIR) and Nuclear Magnetic Resonance Spectroscopy (NMR). Molecular weight was measured using Gel Permeation Chromatography (GPC). Characterised levan by studying various physicochemical and functional properties including water holding capacity, water solubility index, hemolytic activity, antioxidant activity, anti-inflammatory activity, foaming and emulsifying capacity. Designed and conducted sensory studies to evaluate cake cream made with levan as a replacer for icing sugar.

Project | 02
Development of Ready to Cook Sesame Meal and Moringa Leaves Curry Mix




Dr. Ch. V. V. Satyanarayana

Professor and University Head

Department of Food Engineering

College of Food Science and Technology, Bapatla

Acharya N.G. Ranga Agricultural University

Description: Formulation of the ready to cook pack containing sesame meal and dried moringa leaves for curry preparation. Achieved optimized color and nutritive value of dried moringa leaves using various dryers including Ezidri food dehydrator, solar dryer, microwave dryer and shade drying at room temperature.  Designed and conducted a sensory evaluation for the curry was prepared with sesame meal and dried moringa leaves in different combinations to know the best acceptable ratio. Studied nutritive value of the sesame meal and dried moringa leaves.

Project | 01
Formulation and Development of Flax Seed Chutney Powder



Dr. Vimala Beera

Assistant Professor

Department of Food and Industrial Microbiology

College of Food Science and Technology, Bapatla

Acharya N.G. Ranga Agricultural University

Description: Formulated two different chutney powders with Flaxseed, Groundnut and Black gram. Sensory study was conducted to know the formulation with higher overall acceptability. Studied nutritive value of formulated chutney powders.

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