A. K. Sahoo

Enzyme-Assisted Extraction of Anthocyanin from Kokum (Garcinia indica Choisy) Rinds

R. C. Ranveer, A. S. Nanadane, P. M. Ganorkar & A. K. Sahoo · European Journal of Nutrition & Food Safety · 2020

Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are not capable to extract anthocyanin completely. Aims: The present study was focused on the optimization of enzyme pretreatment for extraction of anthocyanin from Kokum rind. Methodology:...

Open access Research Article 10.9734/ejnfs/2020/v12i1030309

Investigation of Nutrient Content, Phytochemical Content, Antioxidant Activity and Antibacterial Activity of Inedible Portion of Pomegranate (Punica granatum L.)

K. L. S. R. De Silva, D. Y. Jadhav, R. M. U. S. K. Rathnayaka & A. K. Sahoo · European Journal of Medicinal Plants · 2014

Pomegranate is a plant with high potential to have antimicrobial and antioxidant compounds. In the present study inedible parts (peel and seed) of pomegranate, variety “Bhagawa” were examined for the presence of phytochemicals, phenolic compounds, flavonoids, anthocyanin, antioxi...

Open access Research Article 10.9734/EJMP/2014/7561

Utilization of Dairy By-product for the Development of Whey Ice Candy

D. S. Chavan, S. M. Lokhande, D. D. Patange, R. C. Ranveer & A. K. Sahoo · European Journal of Nutrition & Food Safety · 2020

Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coause environmental problem if not utilized properly. Aims: The present study aim to utilize whey in the preparation ice candy enriched with fruit pulp. Methodology: Whey candy mix was pr...

Open access Research Article 10.9734/ejnfs/2020/v12i530227