C. D. Pawar

Effect of Storage on Chemical Composition and Microbial Count of Carbonated Ready to Serve (RTS) Beverage from Jamun (Syzygium cumini L.)

O. U. Gawade, C. D. Pawar, A. S. Sarangkar, M. M. Kulkarni, J. J. Kadam & M. C. Kasture · Advances in Research · 2024

The experiment was undertaken at Fruit and Vegetable Processing Unit of College of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist-Ratnagiri (Maharashtra State) during the period of May 2023 to January 2024. This study aims to evaluate the effects of car...

Open access Research Article 10.9734/air/2024/v25i51171

Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Quality of Wine During Storage

Apeksha B. Kamble, C. D. Pawar, M. H. Khanvilkar, J. J. Kadam & M. C. Kasture · European Journal of Nutrition & Food Safety · 2024

The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars a...

Open access Research Article 10.9734/ejnfs/2024/v16i101565

Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Fermentation of Wine

Apeksha B. Kamble, C. D. Pawar, M. H. Khanvilkar, J. J. Kadam & M. C. Kasture · Journal of Advances in Biology & Biotechnology · 2024

A Completely Randomized Design (CRD) was employed to assess nine different treatment combinations, varying in juice ratios and fermentation conditions. The study aimed to evaluate the effects of blending cashew apple and aonla juices on the quality and fermentation characteristic...

Open access Research Article 10.9734/jabb/2024/v27i91411