
Govind Pradip Tagalpallewar- Professor (Assistant) at Anand Agricultural University
Govind Pradip Tagalpallewar
- Professor (Assistant) at Anand Agricultural University
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23
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Publications (23)
This study successfully developed a dietetic version of sweet Boondi by replacing traditional sugar syrup with a balanced blend of natural sweeteners, including stevia and polyols like mannitol, maltitol, sorbitol, and fructooligosaccharides (FOS). Through a detailed market survey and sensory analysis of the market sweet Boondi samples, the Boondi...
This study concentrated on the complete physico-chemical characterisation of paras variety fresh Jamun (Syzygium cumini L.) leaves, which are a rich resource in traditional medicinal and culinary uses. Physical parameters such as dimensions (length, width, thickness), mass, bulk density and colour (L*, a*, b*) were measured, yielding dimensions ran...
Cryogenic milling, a method that utilizes extremely low temperatures to grind materials, shows great potential for the processing of spices within the food industry. This article offers an examination of cryogenic milling in the context of spice processing, emphasizing its possible advantages and obstacles. Through the preservation of the aroma and...
Essential oils are concentrated extracts that capture the natural fragrance, beneficial properties of various plants including flowers, leaves, stems, bark, and roots, by extracting it can be used for properties like antimicrobial and antioxidant to extend the shelf life and possessing various bioactive components with potential benefits for food....
Chemical preservatives, which are added to food to increase shelf life and to guard against diseases that can spread through food borne bacteria, are drawing an increasing amount of criticism from the general public. Alternatives to present preservation methods are being sought to meet customer desires for healthier meals. In contrast to convention...
The “Boriavi” variety of ginger was evaluated for its phytochemical and nutritional composition. The proximate composition was found to be 86.30 ± 0.11% moisture content (% wet basis), 2.70 ± 0.06% protein content, 0.60 ± 0.01% fat content, 1.30 ± 0.07% fiber content, 1.88 ± 0.02% ash content, and 7.20 ± 0.11% carbohydrate content. The ascorbic aci...
The current study was designed to study the effect of microwave heating on the concentration and detoxification of Aflatoxin B 1 of deoiled groundnut cake as well as to study the changes in Aflatoxin B 1 concentration during its three month storage study. Besides untreated sample, the samples were treated in microwaves for 2, 4, 6, and 8 minutes an...
Jamun fruit (Syzygium cumini L.) has an important medicinal properties used for different conventional practices and treatment. There are different varieties cultivated and its harvested in all over India. Jamun fruit paras variety is bountiful in mineral content like calcium, magnesium, phosphorus, iron, potassium, zinc, sodium and copper as well...
Jamun (Syzygium cumini L.) is a popular indigenous fruit. Characterizing fruits is an important process that explains the individual characteristics of the different cultivars, as well as the features that influence the handling and development of the product. Improving the Jamun stock benchmark can increase their attention and prepare them to be m...
Aims: Food Safety Standards Authority of India (FSSAI) in 2011 has adopted a conventional IS-5887 (Part-I) 1976 and IS-5401 Part-1 (2012) protocol for monitoring of E. coli and coliforms in dairy products respectively. These methods are time consuming and sometimes requires further isolation and confirmation to finalize the true contaminant. The cu...
Camel milk is relatively new product for consumption for many people. Camel milk has the potential to contribute to human nutrition in hot and dry places of the world, since it plays a key role in the desert ecosystem. All of the key elements found in other milk are present in camel milk. Camel milk, both fresh and fermented, has been used for huma...
Background: Several bacteriological broths and solid media are available for growth of coliforms. Many are generalized and some of them works as selective. Now a days, in this category with development of chromogenic and flourogenic media, enumeration and detection have work become very easy. Despite the fact most of the countries are using approve...
Background: Food Safety and Standard Authority of India has adopted conventional IS-5887 (Part-I) 1976 and IS-5401 Part-1 (2012) protocol for monitoring of E. coli and coliforms in dairy products respectively. These methods are time consuming, relying on bacteriological media and sometimes require further isolation and confirmation to finalize the...
Camel milk is a relative newcomer to both Indian and as well to international milk markets. The recent processing technology emergence has coincided with a variety of processed products based on technology established for milk from other dairy animals. Technical improvements, on the other hand, have to be tailored to functional food products with a...
As the technological development is proceeding consumers' need for quick, ready-to-eat, tasty, mild processed food products with longer shelf life and sustained quality has increased. Food packaging innovations helps meeting this increasing market demands and also reduces negative impacts on environment. The life style has certainly changed, which...
Camel milk is a relative newcomer to both Indian and as well to international milk markets. The recent processing technology emergence has coincided with a variety of processed products based on technology established for milk from other dairy animals. Technical improvements, on the other hand, have to be tailored to a functional food product with...
The experiments were conducted to optimized the processing parameters i.e. temperature, pressure, dynamic time and static time for maximum essential oil yield from Ajwain seeds (Trachyspermum ammi L.) and shelf life evaluation of essential oil at College of Food Processing Technology and Bio-energy, Anand Agricultural University Anand Gujarat. A Re...
The ice cream is considered as vehicle for
incorporating health promoting ingredients to mitigate the various
types of deficiency diseases. The objective of this study was to
develop the carotene rich ice cream fortified with pumpkin
(Cucurbita maxima) powder and to analyze its quality
characteristics. The standard methodology of ice cream making
w...
Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasti...
Analytical technology based on biosensor is an extremely broad field which has impacts on food and dairy sector as the online quality control is essential in food and dairy industry and efficient quality assurance is becoming increasingly important. Food producers are increasingly asking for efficient quality control methods to satisfy the consumer...