Ravindra Kale

• Ph.D (Food Technology)
• Associate Manager (Application Science) at Revelation Biotech Pvt. Ltd. Hyderabad

Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. The beverage industry is leveraging sc‐FOS in a variety of innovative functional drinks. However, sc‐FOS drinks are vulnerable to microbial spoilage due to the presence of free sugars and high water activity. This study explored the...

This work explores the potential of short-chain fructooligosaccharides (sc-FOS) as a sugar replacer in bakery products, particularly croissants. The effects of sucrose replacement with sc-FOS on croissant dough properties, as well as the quality of baked croissants, are studied. It was found that the changes in croissant on inclusion of sc-FOS are...

Nowadays the concept of gut health has become a major concern for the development of functional food such as prebiotics and probiotics. Prebiotics has a profound effect on the composition of the microbiota and the physiology of the gut. These are escaped from digestion in the small intestine and fermented in the colon. The selective fermentation of...

Meat and Poultry has an essential role in human diet, nutrition and dietary benefits. This book contains updated content helpful especially for students from graduate and post graduate courses, food scientists and industrial companies. Book is written in simple and lucid language to facilitate understanding among wide audience. The requirement for...

This study focuses on use of enzyme modified sweet potato starch in formulation of ice cream. The different formulation were made to standardize the level of enzyme modified sweet potato starch is mixed with khoa viz., 0:100, 10:90, 20:80, 30:70 and 40:60 respectively to replace fat. Results sensory evaluation showed that ice cream sample M1I2 rece...

This work investigated the effect of LAB starter cultures on the titratable acidity with respective incubation time and its viability during refrigeration storage in a fermented gruel from wheat flour and green gram malt mixture. The microorganisms used were Lactobacillus acidophilus and Lactobacillus plantarum. There were significant increases in...

Healthy oil profile of chia has been well established. Chia could also be a good source of gel. Chia gel is a polysaccharide based gel mainly consists of crude fiber and carbohydrate. Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent and as a stabilizer.The extracted chia gel from chia seeds w...

Turmerone is principle flavouring compound of turmeric (Curcuma longa L.). The objective of the research work was to isolate turmerone from turmeric oil and its characterization. Turmerone was extracted from turmeric oil. It was further purified with activated charcoal or preparative TLC. Turmerone shows violet spot at Rf of 0.72 with vanillin-sulf...

This investigation deals with the effect of curing and drying methods on the recovery, curcumin content and essential oil content in different turmeric cultivars. The Krishna cultivars were best among the three cultivars on the basis of physico-chemical analysis whereas, Salem and Tekurpeta had higher values for colour. The fingers cured with impro...

In present investigation the efforts have been made to prepare orange juice fortified soya milk beverage. The blends were prepared by using different proportions of orange juice and soya milk as 10:90, 20:80, and 30:70 up to 90:10. The different blends were homogenized and pasteurized at 8000 rpm for 2 min and 85°C for 10 minutes respectively. The...

Ginger (Zingiber officinale Roscoe, Zingiberaceae) is one of most important spices in India. The flavour of ginger is typically due to its essential oils characterized by warm, spicy, and woody notes, with slight lemon notes. Ginger essential oil finds in application in food and fragrance industries. However, processing conditions can cause degrada...

Yoghurt was prepared by using two different varieties of date palm paste cultivars viz. Behri and Safri at varying levels of concentration. The efforts were made to investigate the influence of different varieties of date paste on physical properties (settling time and synersis), chemical characteristics (pH, acidity, moisture, fat, protein and tot...