Food Science, Health Policy, General Health Professions, Agricultural and Biological Sciences
1
Scopus Publications
129
Scholar Citations
5
Scholar h-index
4
Scholar i10-index
Scopus Publications
Process development and formulation of multi-cereal and legume cookies P. Vasanthakumari, R. Jaganmohan Journal of Food Processing and Preservation, 2018 The aim of this work is to prepare high protein cookies from multi-cereal and legume flour and to investigate its physical, nutritional, and functional quality characteristics. The formulated cookies prepared from 100% multi-cereal and legume flour which includes Kodo millet (Paspalum scrobiculatum), Parboiled rice (Oryza punctata), Sorghum (Sorghum bicolor), Foxtail millet (Setaria italica), Green gram (Vigna radiata), Bengal gram (cicer arietinum), Black gram (Vigna mungo), Cow pea (Vigna unguiculata), and Soyabean (Glycine max). Multi-cereal and legume blend revealed reduced water and oil absorption capacity when compared with control. Reduced lightness, increased redness, and hardness were observed for formulated cookies with the increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the multi-cereal and legume cookies by the consumers was increased. Overall analysis disclosed that the cookies prepared from multi-cereals and legume flour proved acceptable not only in quality characteristics but also fulfills the demand of functional foods in preparation of cookies. Practical applications Multi-cereal and legume is valuable source of protein which is a significant component of human diet and is massively endorsed for its combination in food industry for the production of protein-rich products, which accomplishes higher marketability among the health-sensitized population. The blend of cereal and legume promotes the utilization of indigenous raw material. However, the victory of making the sensorial quality of combined products identical to that of undeveloped products though incomplete in wholesome nutrition is still a challenge in the food market. The cookies produced from the multi-cereal and legume combination is very less which can improve the desired functional properties of end product but also to improve nutritional composition. Regular intake of multi-cereal and legume is one of the ways to a healthy life.
RECENT SCHOLAR PUBLICATIONS
Green modification of elephant foot yam starch: physicochemical and structural effects of ultrasonication and microwave treatments T Medha, CK Reddy, K Kumarakuru, PV Kumari, R Vinayagam Journal of Food Science and Technology, 1-12 , 2026 2026
Effect of Foxtail Millet Isolates on the Quality Parameters of Reconstituted Yogurt RB P. Vasanthakumari1, V. Padma1 Asian Journal of Dairy and Food Research 1, 1-7 , 2025 2025
Enhancing starch properties through dual modification: Ultrasonication and acetic acid treatment of non-conventional starches Ultrasonics Sonochemistry 115 , 2025 2025 Citations: 21
Quality evaluation of innovative chocolate cookies enhanced with black turmeric powder (curcuma caesia) as a value-added functional component SDPV Kumari* JOURNAL OF BIORESOURCES , 2024 2024
Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet) * Simra Mariam, Vasantha Kumari Asian Journal of Dairy and Food Research , 2024 2024 Citations: 2
Nutritional profile, antioxidant capacity and physicochemical properties of processed Labeo bata K Kumarakuru, V Paarree, K Sundar, A Javith Hussain Research and Innovation in Food Science and Technology 13 (1), 27-36 , 2024 2024 Citations: 4
Comprehensive evaluation of nutrient and phytochemical profile of bok choy (Brassica rapa subsp. chinensis) at different growth stages M Gattani, V Kumari Sustainability, Agri, Food and Environmental Research-DISCONTINUED 11 , 2023 2023 Citations: 4
The Efficacy of Virtual-based Nutritional Interventions on Knowledge, Attitude, and Practices of Individuals with Hypertension: A Comparative Study Analysis P Vasanthakumari, K Kumarakuru, N Yousuff Journal of Mid-life Health 14 (3), 184-190 , 2023 2023
The effect of Nigella sativa oil on physicochemical, antioxidant properties, and shelf life of savory cake VP Kumari, S Fathima Research and Innovation in Food Science and Technology 11 (4), 367-382 , 2023 2023 Citations: 3
The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake P Vasantha Kumari, S Fathima Food Science and Technology 11 (4), 367-382 , 2023 2023
QUALITY CHARACTERISTICS OF SET CURD SUBSTITUTED PENNISETUM TYPHOIDEUM DEHYDRATED POWDER PVKS K.Kumarakuru International Journal of Creative Research Thoughts (IJCRT) 9 , 2021 2021
Processing of Banana Peel - Power-full Booster for Health BMV Kumari International Journal of Green and Herbal Chemistry 10 (3), 206-230. , 2021 2021
Impact of Thermal Process on Quality Characteristics of Instant Squid Mix VMKS K. Kumarakuru, P. Vasanthakumari American Journal of Food Technology 15 (1), 35-42 , 2020 2020
Process development and formulation of multi‐cereal and legume cookies P Vasanthakumari, R Jaganmohan Journal of Food Processing and Preservation 42 (12), e13824 , 2018 2018 Citations: 21
Formulation and quality evaluation of multi cereal and legume extrudates PV Kumari, N Sangeetha Journal of Advanced Research in Food Science and Nutrition 1 (1), 25-29 , 2018 2018
Effect of processing and drying methods on the nutritional characteristic of the multi-cereals and legume flour. PV Kumari, N Sangeetha 2017 Citations: 5
Chickpea- A boon to human health P R. Jagan Mohan and Vasantha Kumari Food Ingredients South Asia , 2017 2017
Nutritional significance of cereals and legumes based food mix-A review PV Kumari, N Sangeetha International Journal of Agricultural and Life Sciences 3 (1), 115-122 , 2017 2017 Citations: 51
Effect of Multilegume Flour Addition on Pasta Processing and Quality Evaluation PNS Vasantha Kumari Ind. J. Nutr. Dietet.,, 183 , 2014 2014
Value Addition Of Multicereals And Legumes In Tertiary Processed Foods P Vasantha Kumari 2014
MOST CITED SCHOLAR PUBLICATIONS
Nutritional significance of cereals and legumes based food mix-A review PV Kumari, N Sangeetha International Journal of Agricultural and Life Sciences 3 (1), 115-122 , 2017 2017 Citations: 51
Enhancing starch properties through dual modification: Ultrasonication and acetic acid treatment of non-conventional starches Ultrasonics Sonochemistry 115 , 2025 2025 Citations: 21
Process development and formulation of multi‐cereal and legume cookies P Vasanthakumari, R Jaganmohan Journal of Food Processing and Preservation 42 (12), e13824 , 2018 2018 Citations: 21
Effect of processing techniques on the physical and nutritional properties of extruded product using multicereal composite mix PV Kumari, N Sangeetha IOSR J. Environ. Sci. Toxicol. Food Technol. 5 (4), 08-16 , 2013 2013 Citations: 12
Effect of processing and drying methods on the nutritional characteristic of the multi-cereals and legume flour. PV Kumari, N Sangeetha 2017 Citations: 5
Process development and evaluation of quality characteristics of multilegume pasta. PV Kumari, NS Narayanasamy Sangeetha 2014 Citations: 5
Nutritional profile, antioxidant capacity and physicochemical properties of processed Labeo bata K Kumarakuru, V Paarree, K Sundar, A Javith Hussain Research and Innovation in Food Science and Technology 13 (1), 27-36 , 2024 2024 Citations: 4
Comprehensive evaluation of nutrient and phytochemical profile of bok choy (Brassica rapa subsp. chinensis) at different growth stages M Gattani, V Kumari Sustainability, Agri, Food and Environmental Research-DISCONTINUED 11 , 2023 2023 Citations: 4
The effect of Nigella sativa oil on physicochemical, antioxidant properties, and shelf life of savory cake VP Kumari, S Fathima Research and Innovation in Food Science and Technology 11 (4), 367-382 , 2023 2023 Citations: 3
Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet) * Simra Mariam, Vasantha Kumari Asian Journal of Dairy and Food Research , 2024 2024 Citations: 2
Utilization of Cereals and Legumes in Traditional Food Products PV Kumari, N Sangeetha children 38 (5), 480-483 , 2010 2010 Citations: 1
Green modification of elephant foot yam starch: physicochemical and structural effects of ultrasonication and microwave treatments T Medha, CK Reddy, K Kumarakuru, PV Kumari, R Vinayagam Journal of Food Science and Technology, 1-12 , 2026 2026
Effect of Foxtail Millet Isolates on the Quality Parameters of Reconstituted Yogurt RB P. Vasanthakumari1, V. Padma1 Asian Journal of Dairy and Food Research 1, 1-7 , 2025 2025
Quality evaluation of innovative chocolate cookies enhanced with black turmeric powder (curcuma caesia) as a value-added functional component SDPV Kumari* JOURNAL OF BIORESOURCES , 2024 2024
The Efficacy of Virtual-based Nutritional Interventions on Knowledge, Attitude, and Practices of Individuals with Hypertension: A Comparative Study Analysis P Vasanthakumari, K Kumarakuru, N Yousuff Journal of Mid-life Health 14 (3), 184-190 , 2023 2023
The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake P Vasantha Kumari, S Fathima Food Science and Technology 11 (4), 367-382 , 2023 2023
QUALITY CHARACTERISTICS OF SET CURD SUBSTITUTED PENNISETUM TYPHOIDEUM DEHYDRATED POWDER PVKS K.Kumarakuru International Journal of Creative Research Thoughts (IJCRT) 9 , 2021 2021
Processing of Banana Peel - Power-full Booster for Health BMV Kumari International Journal of Green and Herbal Chemistry 10 (3), 206-230. , 2021 2021
Impact of Thermal Process on Quality Characteristics of Instant Squid Mix VMKS K. Kumarakuru, P. Vasanthakumari American Journal of Food Technology 15 (1), 35-42 , 2020 2020
Formulation and quality evaluation of multi cereal and legume extrudates PV Kumari, N Sangeetha Journal of Advanced Research in Food Science and Nutrition 1 (1), 25-29 , 2018 2018
