Saiprasad Sawant

Development of Dried Pasta Fortified with Pink Perch Nemipterus japonicus Meat Powder

Samruddhi Dorlekar, Ajay Desai, Jayappa Koli, Saiprasad Sawant, Bharat Yadav, Dabir Pathan, Asif Pagarkar, Panchakarla Sedyaaw, Priyanka Randapkar, Aishwarya Bhalekar & Mathivanan A · Asian Journal of Biotechnology and Bioresource Technology · 2025

Aims: The study aimed to develop dried pasta fortified with pink perch meat powder (5–12.5%) to enhance nutritional quality. Pasta samples with control were packed in HDPE and M-PET-PE and stored at ambient temperature for 120 days. Place and Duration of Study: Department of Fish...

Open access Research Article 10.9734/ajb2t/2025/v11i4254

Effect of Blanching and Drying Methods on the Quality of Jawala Shrimp during Ambient Storage

Charushila Jarag, Surendra Patange, Pravin Dalavi, Rahul Ranveer, Ishwar Pardeshi & Saiprasad Sawant · Journal of Advances in Biology & Biotechnology · 2025

Acetes is a little shrimp from the family Sergestidae, genus Acetes. In India, a large number of this group, known locally as 'Jawala' or 'Kolim,' catch is landed along the northwest coast of Gujarat and Maharashtra. Currently, it is consumed locally in either fresh or dried form...

Open access Research Article 10.9734/jabb/2025/v28i92906

Effect of Incorporating Fish Protein Hydrolysate into Pasta: Impact on Protein Digestibility, Starch Digestibility, Amino Acid, and Fatty Acid Profiles

Martina Laishram, Dabir Pathan, Anil Pawase, Suhas Wasave, Asif Pagarkar, Shrikant Sharangdher, Jayappa Koli, Saiprasad Sawant, Vinayak Vishawasrao, Bhavik Parmar & Ajay Desai · European Journal of Nutrition & Food Safety · 2024

The incorporation of fish protein hydrolysate (FPH) with the concentration of 5, 10, 15 and 20% prepared from fish waste using 1% pepsin enzyme was found beneficial in semolina-based pasta. The In-vitro protein and starch digestibility of the FPH incorporated pasta were studied....

Open access Research Article 10.9734/ejnfs/2024/v16i111587