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Sukumar Debnath

Central Food Technological Research Institute

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Featured researches published by Sukumar Debnath.

Food Chemistry | 2002

Moisture sorption studies on onion powder

Sukumar Debnath; J. Hemavathy; Kodangala Keshava Bhat

Moisture sorption studies were conducted on three samples of onion powders, i.e. freeze-dried, vacuum shelf-dried and through flow-dried onions. The data obtained for texture (flowability) and per cent moisture were used in determining critical moisture levels. The monolayer moisture contents, corresponding to Brunauer Emmett Teller (BET) theory were taken as the safe minimum moisture levels in onion powder. The moisture content values (moisture-free basis), which correspond to a monomolecular layer of adsorbed water computed by BET equation, were 2.09, 1.96 and 1.94%, for freeze-dried, vacuum shelf-dried and through flow-dried onion powders, respectively. This study on initial and critical moisture levels of dehydrated onion powders helps in the selection of the packaging materials for storage.

Lwt - Food Science and Technology | 2003

Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food.

Sukumar Debnath; Kodangala Keshava Bhat; Navin K. Rastogi

Journal of Food Science and Technology-mysore | 2014

Quality characteristics and stability of Moringa oleifera seed oil of Indian origin

Babatunde Sunday Ogunsina; T. N. Indira; A. S. Bhatnagar; C. Radha; Sukumar Debnath; A. G. Gopala Krishna

Food and Bioproducts Processing | 2004

Rehydration Characteristics of Osmotic Pretreated and Dried Onion

Sukumar Debnath; J. Hemavathy; Kodangala Keshava Bhat; Navin K. Rastogi

Journal of Food Science and Technology-mysore | 2015

Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity.

Niharika Shanker; Sukumar Debnath

Journal of the Saudi Society of Agricultural Sciences | 2016

Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures

M. Maneesh Kumar; Kamlesh Prasad; T. Sarat Chandra; Sukumar Debnath

Journal of Food Science and Technology-mysore | 2014

Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ

R. Baby Latha; Sukumar Debnath; C. V. Sarmandal; J. Hemavathy; Sakina Khatoon; A. G. Gopala Krishna; Belur R. Lokesh

Journal of the American Oil Chemists' Society | 2016

Molecular Finger Printing of Nutra-Coconut Oil with Improved Health Protective Phytoceuticals and its Efficacy as Frying Medium

Sheema Faiza; Nasirullah; Sukumar Debnath

Journal of Food Science and Technology-mysore | 2016

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

Praneeth Juvvi; A. Chakkaravarthi; Sukumar Debnath

Journal of Food Science and Technology-mysore | 2017

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra -coconut oil

M. Maneesh Kumar; Sheema Faiza; Sukumar Debnath; Nasirullah

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J. Hemavathy

Central Food Technological Research Institute

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Kodangala Keshava Bhat

Central Food Technological Research Institute

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Nasirullah

Central Food Technological Research Institute

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A. G. Gopala Krishna

Central Food Technological Research Institute

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M. Maneesh Kumar

Central Food Technological Research Institute

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Navin K. Rastogi

Central Food Technological Research Institute

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Sheema Faiza

Central Food Technological Research Institute

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A. Chakkaravarthi

Central Food Technological Research Institute

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A. S. Bhatnagar

Central Food Technological Research Institute

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Belur R. Lokesh

Central Food Technological Research Institute

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