K. C. Mahajan

Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology

K. C. Mahajan, S. K. Garg, Shivbilas Maurya, Mahendra Daheriya & Swati Singh Maravi · International Journal of Environment and Climate Change · 2023

Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger...

Open access Research Article 10.9734/ijecc/2023/v13i82065

Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour

Shivbilas Maurya, S. S. Shukla, K. C. Mahajan & B. L. Sahu · International Journal of Environment and Climate Change · 2023

The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of...

Open access Research Article 10.9734/ijecc/2023/v13i102904

Advances in Multi-Fruit and Vegetable Grading: A Comprehensive Review

Mahendra Daheriya, D. K. Verma, Eresh Kumar Kuruba, K. C. Mahajan & Neerav U. Joshi · International Journal of Environment and Climate Change · 2023

Grading fruits and vegetables has become essential for cross-border trade. There are various methods and technologies used for grading fruits and vegetables. In India, fruit growers mainly rely on manual grading, which is costly, labour-intensive, and affected by seasonal labour...

Open access Research Article 10.9734/ijecc/2023/v13i92351