T. Kamalaja

Effect of Pomegranate (Punica granatum) and Mosambi (Citrus limetta) Peel Powder Fortification on Cooking and Hydration Properties of Noodles

D. Sravanthi, T. Kamalaja, T. Supraja, CH. Shilpa Chakra & A. Dhandapani · Journal of Advances in Biology & Biotechnology · 2026

This study examined the use of pomegranate and mosambi peel powders as functional ingredients in noodle preparation with the aim of improving cooking performance while encouraging sustainable utilization of fruit processing by-products. Fruit peels are often treated as waste, yet...

Open access Research Article 10.9734/jabb/2026/v29i23622

Nutritional Composition of Little Millet Flour

K. Srilekha, T. Kamalaja, K. Uma Maheswari & R. Neela Rani · International Research Journal of Pure and Applied Chemistry · 2019

Modern man is facing a large number of dreadful diseases and disorders which were not known even known to ancient man. Dietary patterns were solely responsible for this ruinous situation. Hence replacement of empty calorie foods with nutritious grains- Millets helps to reduce the...

Open access Research Article 10.9734/irjpac/2019/v20i430140

Development and Evaluation of Prebiotic-Enriched Instant Dosa Mix: Acceptability, Physical Characteristics and Storage Stability

Siriveru Moulika, Janaki Srinath Puskuri, T. Kamalaja & V. Kavitha Kiran · Journal of Advances in Biology & Biotechnology · 2026

Prebiotic-enriched instant foods offer a promising approach to improve dietary fibre intake while providing convenient and acceptable alternatives to traditional fermented products. The present study was undertaken to standardise a prebiotic-enriched instant dosa mix for its pote...

Open access Research Article 10.9734/jabb/2026/v29i104466