Hemrajsinh Chhasatiya

• Master of Technology in Food Technology
• Sr. Officer at Balaji Wafers Pvt Ltd

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...

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...

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...

Bio-based packaging is a type of next-generation packaging that promotes the use of natural polymers rather than traditional plastics. Bio-based packaging uses biodegradable and biocompatible packaging materials to preserve food. In order to create bio-based packaging several nanomaterials have been utilized in food packaging. Nanotechnology has en...

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 dairy industry could take advantage of camel milk to use the animals for milk production rather than as cargo carriers. The powder is a good way to increase the shelf life of milk, and by using camel milk powder, camels may be used and a source of milk other than cow and buffalo can be obtained by the dairy. Additionally, camel milk has a numbe...

The protein component gluten, which is present in wheat, rye, and barley, is a crucial one for the creation of dough. The main function of gluten is to form the structure of a dough. However, some people struggle to adequately digest gluten, which might result in a serious sensitivity to it. This presentation provides a concise overview of gluten s...

The Isochoric Freezing in the food industry was briefly understood and a poster presentation was given at National Tech Fest ADROIT 2021 under the theme of emerging food prices technologies, which was awarded best poster and won the first prize.