STM Journals Peer-reviewed research from Consortium e-Learning Network

5 publications

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    A Novel Protease Identified in the Latex of Ficus longifolia

    By Silpa Somavarapu, I. Bhaskar Reddy

    Abstract: AbstractA proteolytic enzyme has been extracted from the latex of the plant Ficus longifolia. The optimum pH and temperature for the activity of the enzyme have been determined as 9 and 70°C respectively. It was activated by cysteine and β-mercaptoethanol. Its activity was inhibited strongly and reversibly by PCMB (Para Chloro Mercury Benzoate), which revealed that the latex protease is a cysteine protease. It is a novel plant latex protease.Keywords: …

    Published in Research & Reviews : Journal of Herbal Science · Vol. 8, Issue 3, 2019 · pp. 13–19 Read article

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    A Study on Correlation Between Dietary Habits and Obesity and Development of a Healthy Product

    By Silpa Somavarapu, A. Jagadeeswari

    Abstract: AbstractBackground: Major dietary pattern changes are leading causes of obesity in the present day.Aim: The objective of the present study was to evaluate the association between obesity and eating habits and nutritional knowledge among population of Nellore district, Andhra Pradesh, India. After establishing the correlation, an attempt was also made to develop a healthy product (snack). Method: Information on eating habits and knowledge concerning nutrition was obtained by utilizing a …

    Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 32–49 Read article

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    Development and Standardization of Iron-Rich Ladoo

    By Silpa Somavarapu, B. Suryam

    Abstract: AbstractThe objective of this study was to prepare an iron-rich palatable snack (ladoo) and find out the acceptability of iron-rich ladoos containing five different combinations of ragi flour, bajra flour, soy flour and jaggery. Five different iron-rich garnishing were used. Acceptance was assessed using a 9-point hedonic scale. It was noticed that a combination of ragi flour, bajra flour, soyflour and jaggery in the ratio of 1:1:1.5:1.5 with raisins for …

    Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 23–31 Read article

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    A Consumer Survey on Preferences of Soft Drinks in Different Stages of Adolescence

    By Silpa Somavarapu, B. Mubeena

    Abstract: The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by Parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like Pepsi and Coke. Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions, etc. These soft drinks give feeling …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 54–73 Read article

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    Preference for Restaurant Foods Over Home Made

    By G. Radha Krishna, Silpa Somavarapu

    Abstract: Food has special meaning and significance for human beings throughout the history. Foods meet physiological needs for human beings in order to survive. However, restaurant foods are often high in calories, and lack of enough essential nutrients. Gaining knowledge in how people make food choices on a daily basis is a first good step in being able to address public health issues that relate to food. Objective: This study aims …

    Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 32–48 Read article

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