T. R. Thirumuruga Ponbhagavathi

Effect of Rennet Casein and Whey Protein Concentrate on Extrusion Behavior of Maize Flour

T. R. Thirumuruga Ponbhagavathi, Ashish Kumar Singh, P. Narender Raju & Neelam Upadhyay · Current Journal of Applied Science and Technology · 2020

The present study was carried out to find out the effect of blending of maize flour (MF) with varying levels of Rennet casein (RC 6, 8%) and Whey protein concentrate-70 (WPC-70  4, 8%) at different feed moisture content (12,14%) on the physico-chemical characteristics (pasting pr...

Open access Research Article 10.9734/cjast/2020/v39i3331014

Integration of Oyster and Milky Mushroom Flour to Underutilized Pulses for the Development of Mushroom Analogues

T. R. Thirumuruga Ponbhagavathi, S. Kanchana, G. Hemalatha, S. Vellaikumar & K. Kalpana · European Journal of Nutrition & Food Safety · 2020

Mushrooms are considered to be a healthy food as they are low in fat, high in protein with good biological value and antioxidant properties. Mushrooms also contain appreciable amounts of dietary fiber. But their quality starts deteriorating immediately after the harvest. On the o...

Open access Research Article 10.9734/ejnfs/2020/v12i130179