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12
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Introduction
Dr. R. B. Tiwari is Principal Scientist in the Division of Post Harvest Technology and Agricultural Engineering at ICAR-IIHR Bengaluru, with research experience of over 28 years. main research emphasis has been development of fruits and vegetable based snack food, nutrient retention and evaluation of quality during processing through, dehydration, osmotic dehydration, vacuum assisted osmotic dehydration and freezing from fruits like mango, pineapple, papaya, guava, aonla & blended fruit bars
Current institution
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November 1991 - present
Publications
Publications (12)
Optimization of process parameters is a critical requirement in food processing and food product industries for the development of highly acceptable product. Quantification of mass transfer kinetics under different processing conditions is essential step for optimizing the osmotic dehydration process. A Box-Behnken Design (BBD), adopted from respon...
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic browning and antioxidant activity of guava fruit leather. The total free amino acids, ascorbic acid a...
Effect of Different Levels of Whey Protein Concentrate ( WPC) on Protein Bioavailability, Nutritional, Microbial, and Sensory Qualities of Alphonso Mango
R B Tiwari*, K. Ranjitha, Shamina Azeez, Pushpa Chethan Kumar, G C Sathisha
The variation in esters, monoterpenoids, sesquiterpenoids, aldehydes and ketones among treated (AOD, VOD and VPOD) samples were due to infusion of sugar syrup having ripe juice into porous pineapple tissues with application of high pressure and vacuum as pre-treatment with longer duration of treatment, this observation is supported by findings of R...
Osmotically dehydrated guava slices were evaluated for their sensory qualities in the present investigation. The various osmotic pretreatments significantly affected the sensory score for colour and it was highest (23.79) in treatment T 8 (70° Brix syrup for 18 hours) followed by T 9 and T 3 while the minimum value (17.48) was obtained for control...
ABSTRACT
Osmotically dehydrated guava slices were evaluated for their sensory qualities in the present
investigation. The various osmotic pretreatments significantly affected the sensory score for colour and it was
highest (23.79) in treatment T8 (70° Brix syrup for 18 hours) followed by T9 and T3 while the minimum value
(17.48) was obtained for c...
Indian gooseberry (Emblica officinalis L.), an important fruit crop, is being grown on commercial scale in
different parts of India. There is a great demand for aonla fruits and its products owing to their nutritional, medicinal properties and delicacy. The present investigation aimed at finding out suitable packing material and storage conditions...
Banana is one of the most important fruit crops of India with an annual production of 264.7 lakh tonnes having great socio-economic significance. It is a highly perishable fruit suffers from high post harvest losses to an extent of about 20 to 40 %. Therefore, it is necessary to develop shelf stable value added products and the osmotically dehydrat...
Osmotic dehydration has received greater attention in recent years as an intermediate step in drying of several fruits and vegetables. Being a simple process, it has potential advantages for the processing industry for dehydration of tropical fruits with longer shelf life. It also results in quality improvement in terms of colour, flavor, texture,...
