Ravi Vishal

• Development and characterization of hydrocolloids infused strawberry fillings and their application in cookies

Designed and formulated strawberry fillings using various hydrocolloids (XG, GG, LBG, CMC) to enhance texture, stability, rheological and functional properties. Characterized the fillings for syneresis, Baking Stability Index (BSI), antioxidant activity (DPPH, TPC, TFC), and sensory attributes. Successfully incorporated the fillings into cookies, evaluating their performance during baking and overall product quality.

• GPA: 8.96

• Development and characterization of an Edible Film using corn starch
• Preparation of Jeera Cookies using Refined Wheat flour with varying vanilla flavor and their impact due to varying baking temperatures

conducted a research project focused on formulating biodegradable, edible films based on corn starch. Optimized film properties such as thickness, tensile strength, water vapor permeability, and transparency. Evaluated the impact of plasticizers and other additives on film performance, with the goal of enhancing sustainability and reducing plastic waste in food packaging.

• GPA: 9.10

• Preparation of lemon Honey jelly

Developed a natural jelly product using lemon juice and honey as key ingredients. Standardized the formulation and processing parameters to achieve optimal texture, flavor, and shelf stability. Evaluated physicochemical properties, including pH, Brix, and gel strength, and ensured product quality through sensory analysis

• GPA: 9.07