No abstract

No abstract

Given the economic squeeze world over, search for what we call frugal grassroots innovations in Honey Bee Network, has become even more urgent and relevant in the recent years. And, to shape this search, models and concepts like open innovation, reverse innovation (GE, Market-Relevant Design: Making ECGs Available

In this study, the effects of different carrier agents like maltodextrin, whey protein isolate, and soy protein isolate on the laboratory preparation of spray-dried bottle gourd powder were studied. The effects of addition of each carrier agent, used them both singly (5−15%) and in combination, on physical, flow, functional, morphological, and reconstitution properties were also investigated. The finished product (powder) was characterized using a laser diffraction particle size analyzer for particle analysis. The glass transition temperature was determined using a differential scanning calorimeter to understand the shelf life stability of bottle gourd powder. Bottle gourd powder showed a glass transition temperature (T g ) range of 89.63−110.39 °C and a particle size range of 95.99−102.99 μm of 50% powder particles, when all of the carrier agents under study were used in combination. Morphological analysis revealed the formation of a spherical block combining smaller blocks of powder particles produced with a combination of all three carrier agents, maltodextrin, whey protein isolate, and soy protein isolate, in a ratio of 10:10:15.

No abstract