Amrita Ray

About

I am a food scientist with more than 10 years’ research experience in the field of grain processing, milling and baking technology. My research interest includes characterization of food, dough rheology, product development, food fortification, stone milling operation etc. I have worked on various projects viz., quinoa germ processing, extruded (pasta) product development, amaranth fractionation, multigrain semolina, instant breakfast mixes, utilization of alternate plant protein sources, shelf-life extension with natural preservatives, wellness (low-GI) food to mention a few. I have developed technologies on quinoa germ, micronutrient fortification and product development which are commercialized. As a researcher, I have published articles in peer-reviewed journals and awards to my credit.

Employment

• North Dakota State University Milling Specialist
  2022 - Present

Education

• Central Food Technological Research Institute PhD
• University of Calcutta BSc
• University of Calcutta MSc

Projects & Funding

Projects & funding information is unavailable.

Publications (5)

• Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization
  Legume Science 2026 DOI: 10.1002/leg3.70104
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• Quinoa germ–enriched pasta: Technological, nutritional, textural, and morphological properties
  Journal of Food Science 2023 DOI: 10.1111/1750-3841.16813
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• Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies
  LWT 2021 DOI: 10.1016/j.lwt.2021.110957
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• Modulation of Carbohydrate Digestibility of North Indian Parotta Using Protein and Dietary Fiber Based Functional Ingredients
  Starch - Stärke 2018 DOI: 10.1002/star.201700269
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• Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta
  Journal of Food Measurement and Characterization 2017 DOI: 10.1007/s11694-016-9435-8
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