Soumya C

Female

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

0000-0002-1529-5863 Google Scholar Icon

36444818400 Google Scholar Icon

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Expertise

Food Science and Technology

Publications

Total Articles 17

Books 0

Proceedings 0

Publications

Scopus

Citations 354

h-index 8

CrossRef

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)

Dr Aashitosh Inamdar

Central Food Technological Research Institute, Mysore

Dr Ashwath Kumar K

Central Food Technological Research Institute, Mysore

Dr Jeyarani Thangaraj

Central Food Technological Research Institute, Mysore

Dr Pradeep Singh Negi

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Dr Suresh Sakhare

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Scholarly Work

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Scholarly Publications

Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

Open Access

Article

Journal of Food Measurement and Characterization. Year: 2016. Volume: 10 , Issue: 4 , Pages: 762-772 .

Authors: Jyotsna R.;Soumya C.;Swati S.;Prabhasankar P.

10.1007/s11694-016-9361-9

Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains

Open Access

Article

Journal of Food Measurement and Characterization. Year: 2015. Volume: 9 , Issue: 2 , Pages: 135-142 .

Authors: Rajiv J.;Soumya C.

10.1007/s11694-014-9218-z

Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread

Open Access

Article

Journal of Food Science and Technology. Year: 2015. Volume: 52 , Issue: 11 , Pages: 7218-7226 .

Authors: Sowbhagya H.;Soumya C.;Indrani D.;Srinivas P.

10.1007/s13197-015-1824-1

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

Open Access

Article

Journal of Food Science and Technology. Year: 2014. Volume: 51 , Issue: 12 , Pages: 4108-4113 .

Authors: Sakhare S.D.;Inamdar A.A.;Soumya C.;Indrani D.;Rao G.V.

10.1007/s13197-013-0939-5

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

Open Access

Article

Food Hydrocolloids. Year: 2012. Volume: 29 , Issue: 2 , Pages: 363-373 .

Authors: Manisha G.;Soumya C.;Indrani D.

10.1016/j.foodhyd.2012.04.011

Effect of replacement of wheat flour with finger millet flour (Eleusine corcana) on the batter microscopy, rheology and quality characteristics of muffins

Open Access

Article

JOURNAL OF TEXTURE STUDIES. Year: 2011. Volume: 42 , Issue: 6 , Pages: 478-489 .

Authors: Rajiv J.;Soumya C.;Indrani D.;Venkateswara Rao G.

10.1111/j.1745-4603.2011.00309.x

Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread

Open Access

Article

LWT - Food Science and Technology. Year: 2011. Volume: 44 , Issue: 3 , Pages: 719-724 .

Authors: Indrani D.;Swetha P.;Soumya C.;Rajiv J.;Venkateswara Rao G.

10.1016/j.lwt.2010.11.017

Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake

Open Access

Article

JOURNAL OF TEXTURE STUDIES. Year: 2011. Volume: 42 , Issue: 5 , Pages: 377-386 .

Authors: Kumari R.;Jeyarani T.;Soumya C.;Indrani D.

10.1111/j.1745-4603.2011.00297.x

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