Ministry of Education
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Soumya C

vidwan id: 182151
Female

Senior Technical Officer, Department of Flour Milling, Baking and Confectionery Technology
Central Food Technological Research Institute, Mysore

Orchid Icon 0000-0002-1529-5863 Google Scholar Icon 36444818400 Google Scholar Icon bhIZwWAAAAAJ

Expertise

  • Food Science and Technology

Publications

Total Articles 17
Books 0
Proceedings 0

Publications

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Scopus

Citations 354
h-index 8

CrossRef

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Citations 385
h-index 9
Google Scholar

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Professional Recognition

2011

CFTRI Annual Awards for Best Research Paper

CSIR-CFTRI
2019

Best Poster Award

FOOD 2019 – ITAF
2020

Best Poster Award

Innovation in Food-Tech Conference
2022

CFTRI Annual Awards for Best Research Paper

CSIR-CFTRI

Community & Membership

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Bio

Wheat Science & Technology, Rheology, Bakery products

Personal Details

  • Female
  • Senior Technical Officer , Central Food Technological Research Institute, Mysore
  • KRS Road
M.Sc.
University of Mysore 2005
Senior Technical Officer Nov 2019 – Present
Central Food Technological Research Institute, Mysore | Department of Flour Milling, Baking and Confectionery Technology
Technical Officer Nov 2007 – Nov 2007
Central Food Technological Research Institute, Mysore | Department of Flour Milling, Baking and Confectionery Technology

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Co-Authors (5)

Aashitosh

Dr Aashitosh Inamdar

Central Food Technological Research Institute, Mysore

Ashwath Kumar

Dr Ashwath Kumar K

Central Food Technological Research Institute, Mysore

Jeyarani

Dr Jeyarani Thangaraj

Central Food Technological Research Institute, Mysore

Pradeep Singh

Dr Pradeep Singh Negi

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Suresh

Dr Suresh Sakhare

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Scholarly Work

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Scholarly Publications

Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

Open Access
Article
International Journal of Food Science and Technology. Year: 2024. Volume: 59 , Issue: 1 , Pages: 160-169 .
Authors: Padmaiah M.;Kathalsar A.K.;Chandrashekhar S.;Prabhasankar P.
DOI 10.1111/ijfs.16787
1 1

Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage

Open Access
Article
Year: 2022. Volume: 158 .
Authors: Sudha M.L.;Soumya C.;Saravanan M.;Madhushree P.;Singh J.;Roy S.;Prabhasankar P.
DOI 10.1016/j.lwt.2022.113102
17 20

Multi-Fabaceae flour for gluten-free pizza base: Rheology, processing, microstructural, and physico-sensory characteristics

Open Access
article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2021. Volume: e , Pages: 16239 .
Authors: Riya Kumar, Soumya C., Ashwath Kumar K. and Prabhasankar P.
DOI 10.1111/jfpp.16239
6

Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility

Open Access
Article
International Journal of Food Science and Technology. Year: 2021. Volume: 56 , Issue: 5 , Pages: 2273-2281 .
Authors: Bharath A.P.;Kathalsar A.K.;Chandrashekhar S.;Prabhasankar P.
DOI 10.1111/ijfs.14845
7 5

Effect of partially defatted coconut flour on the rheological, physico-sensory characteristics and fatty acid profile of no-added fat rusk

Open Access
article
International Journal of Food Science and Technology. Year: 2019. Volume: 54(5) , Pages: 1769–1776 .
Authors: Soumya C., Jeyarani T. and Indrani D.
DOI 10.1111/ijfs.14072
11

Processing, storage, and quality characteristics of wheat‐based snack

Open Access
article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2019. Volume: e , Pages: 14171 .
Authors: Soumya C., Sudha M.L. and Prabhasankar P.
DOI 10.1111/jfpp.14171
5

Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives

Open Access
Article
JOURNAL OF FOOD PROCESSING AND PRESERVATION. Year: 2017. Volume: 41 , Issue: 6 .
Authors: Soumya C.;Sudha M.;Vijaykrishnaraj M.;Negi P.;Prabhasankar P.
DOI 10.1111/jfpp.13242
9 7

Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

Open Access
Article
Journal of Cereal Science. Year: 2016. Volume: 69 , Pages: 313-320 .
Authors: Sudha M.;Soumya C.;Prabhasankar P.
DOI 10.1016/j.jcs.2016.04.010
16 8