Ramesh V.

Effect of Carbonation on Physicochemical Characteristics of Tomato Based Beverage

Ashish Dixit, Manoj Kumar Jaipal, Ramesh V. & Manju G. · Archives of Current Research International · 2025

Tomato based carbonated beverage was developed using optimization techniques of response surface methodology. Effect of carbonation on tomato-based beverage was also investigated. Three independent variables were taken into account: tomato juice (A; 10–30%), sugar solution (B; 12...

Open access Research Article 10.9734/acri/2025/v25i21078

Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

Ashish Dixit, Harsh Bhayani, Rajnik Hirpara, Krina Vala, Manoj Kumar Jaipal & Ramesh V. · European Journal of Nutrition & Food Safety · 2024

RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar respon...

Open access Research Article 10.9734/ejnfs/2024/v16i81498