@erp.iitkgp.ac.in
Research Engineer in Department of Agricultural and Food Engineering
IIT KHARAGPUR, WEST BENGAL
PhD in Food Process Engineering
Food Science, Chemistry, Agricultural and Biological Sciences, General Biochemistry, Genetics and Molecular Biology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Pawade Mohit Manoj, Jenekar Rahi Mohan, Bhosale Yuvraj Khasherao, Rafeeya Shams, and Kshirod K. Dash
Elsevier BV
Savvy Sharma, Ghumika Pandita, and Yuvraj Khasherao Bhosale
Elsevier BV
Ghumika Pandita, Yuvraj K. Bhosale, and Pintu Choudhary
American Chemical Society (ACS)
P. Thivya, N. Bhanu Prakash Reddy, K. Bhosale Yuvraj, and V. R. Sinija
Springer Science and Business Media LLC
Sindumathi Gurusamy, C.S. Vidhya, Bhosale Yuvraj Khasherao, and Akalya Shanmugam
Elsevier BV
P. Thivya, Y.K. Bhosale, S. Anandakumar, V. Hema, and V.R. Sinija
Elsevier BV
Shery M. Varghese, Yuvraj Khasherao Bhosale, U. K. Aruna Nair, V. Hema, and V. R. Sinija
Springer Science and Business Media LLC
Nitthya Kochadai, Bhosale Yuvraj Khasherao, and Vadakkepulppara Ramachandran Nair Sinija
Springer Science and Business Media LLC
Yuvraj K. Bhosale, Thivya Perumal, Shery M. Varghese, Hema Vincent, and Sinija Vadakkepulppara Ramachandran
Walter de Gruyter GmbH
Abstract Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.
P. Thivya, Y.K. Bhosale, S. Anandakumar, V. Hema, and V.R. Sinija
Elsevier BV
P. Thivya, Y. K. Bhosale, S. Anandakumar, V. Hema, and V. R. Sinija
Springer Science and Business Media LLC
Yuvraj Khasherao Bhosale, Shery Manakunnel Varghese, Perumal Thivya, Vincent Hema, and Vadakkepulppara Ramachandran Sinija
Hindawi Limited
Pulses for health and their varied ways of processing and consumption in India-a review Bhosale Yuvraj Khas...
S Gurusamy, CS Vidhya, BY Khasherao… - Applied Food …, 2022 - Elsevier
In India, pulses have been cultivated for millennia and served as an essential part of diet
owing to its nutritional quality in terms of protein content. Apart from protein, there are …
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Effect of aril browning on physicho‐chemical properties of pomegranate Bhosale Yuvraj Khas...
K Darsana, K Bhosale Yuvraj… - International Journal of …, 2016 -
India is one of the major producer of pomegranate but the quantity which is been is exported
is very low due to lack of quality in fruit and lack of technology for sorting internally defective …
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Effect of shallot waste (Allium cepa L. var. aggregatum) and their extracts on quality of developed pasta Bhosale Yuvraj Khas...
BY Khasherao, V Hema, VR Sinija - 2021 -
Onion is one of the major food commodity that is cultivated and consumed throughout the
world. Shallot onion is a variety that is distinctly known for the pungency and the flavor. The …
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Effect of different treatment on the quality attribute of composite flour from kodo millet & almond used in the development of pellet through compression moulding … Bhosale Yuvraj Khas...
PA Murlidhar, BY Khasherao, V Hema - 2021 - thepharmajournal.