CSIR − CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE

ಸಿಎಸ್ಐಆರ್ − ಕೇಂದ್ರಿಯ ಆಹಾರ ತಾಂತ್ರಿಕ ಸಂಶೋಧನಾಲಯ

सीएसआईआर − केन्द्रीय खाद्य प्रौद्योगिक अनुसंधान संस्थान

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH
MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA, MYSURU − 570 020

 

TECHNOLOGIES

  • Beverage mix from Malted Ragi
  • Cereal flakes jowar
  • Composite lentil chips
  • Composite vermicelli based on ragi flour
  • Convenience flour from ragi suitable for stiff porridge (mudde)
  • Decortication of RAGI
  • Expanded Horse Gram
  • Fermented & dehydrated Dosa & Idli mix
  • Finger millet (ragi) based murukku mix
  • Finger millet based multigrain semolina for preparation of upma, kesari bhat and alike products
  • Flaked Jowar RTE low fat SWEET & SAVORY snacks
  • Flaking Foxtail Millet
  • Flaking of Ragi
  • Food for Diabetics
  • Improved maize flour
  • Instant moringa leaf products
  • Instant moringa leaves soup mix
  • Instant Traditional food - Imli poha
  • Instant Traditional food - Pongal
  • Instant Traditional food - Rasam & Sambar
  • Instant Traditional food - Urd bhath
  • Instant Traditional foods - Pongal, Urd bhath, Imli poha
  • Instant Traditional foods - Puliogre, Bisibele bhath, Sambar & Rasam.doc
  • Legume based ready to fry snacks
  • Low fat expanded green snack using Moringa
  • Maize Chips
  • Malted Ragi Flour - enzyme rich
  • Millet based cookie
  • Moth Bean Dhal Puff
  • Multigrain based fortified snack
  • Multigrain instant semolina
  • Multigrain Sweet Mix
  • Paushtik atta
  • Processed besan (bengal gram) suitable fo sev and boondi
  • Protein rich ragi vermicelli
  • Puffed moth bean based sweet & savour snacks
  • Pulse based papads
  • Quick cooking, germinated and dehydrated pulses
  • Ragi based papads
  • Ready to eat low fat maize snack from Milled maize grits
  • Ready to eat low fat snack like - Chakli & Tengolal
  • RTC Multigrain whole mix for drink - porridge
  • RTE snack mix from puffed coarse cereals and legumes
  • Shelf stable jowar flour
  • Shelf stable optimally milled brown rice
  • Shelf stable roti from non wheat cereal and millet
  • Snacks - Flacked Spicy Maize Snack
  • Fruits & Vegetables dehydration: Grapes, Banana, Onion, Potato, Peas & green chillies
  • Oyster Mushroom: dehydration - Details
  • Post Harvest Technology Protocols for Export of Mango Var. Alphonso in Reefer Container by Ship
  • Technology protocol for export of banana variety dwarf cavendish by ship
  • Curried vegetables: canning
  • Fruit jams & jellies : preparation - Details
  • Tutti–fruity (papaya /carrot)
  • Swallow root candy
  • Fruit toffees
  • Fruit & vegetables: canning of
  • Pickles & Chutneys
  • Osmo–air dried: Amla segments (sweet and salted)
  • Osmo–air dried: Jackfruit
  • Osmo–air dried: Pineapple
  • Osmo–vac dried mango slices
  • Potato flour
  • Tomato products - Details
  • Jamoon fruit products: (squash, RTS beverage, syrup, carbonated beverage)
  • Dehydrated drumstick powder
  • Instant dehydrated vegetables curry mixes (Cauliflower, Cabbage, Beans & Carrot)
  • Amla spread
  • Modified atmosphere packaging of minimally processed vegetables
  • Value added products from Figs (Ficus carica L) - Details
  • Dehydrated bitter gourd
  • Dehydrated whole lime
  • Instant mushroom soup mix - Details
  • Dipping oil formulation for grapes
  • Bio-preservation of ready–to–eat sugarcane chunks
  • Amla paste - Details
  • Date Syrup Concentrate
  • Mangosteen Fruit Products - Details
  • Value added products from custard apple (shelf stable pulp, micro–filtered beverage & jelly)
  • Products from pear fruit (dehydrated fruit, juice & powder) - Details
  • Biosensor for Glucose and Sucrose
  • Microbial production of Fructo–oligo saccharides (FOS)
  • Kit for the detection of aflatoxins by improved Dot–ELISA technique
  • Kit for the detection of deoxynivalenol by Improved Dot–ELISA technique
  • Cultivation of Dunaliella, β–carotene rich micro algae
  • Cultivation of Botryococcus braunii
  • Tea Biosensor
  • Mass propagation of Vanilla by tissue culture technique
  • Mass propagation of Banana by tissue culture technique
  • Preparation of wine from Garcina Xanthochymus
  • Annatto dye: preparation
  • Processing of cocoa beans to: Cocoa mass, Cocoa butter, Cocoa powder
  • Compounded Asafoetida
  • Garlic powder
  • Mustard powder
  • Making superior quality White pepper
  • Dehydrated of Green pepper
  • Plant growth promoter: n–triacontanol
  • Spice oleoresins: Turmeric, Chillies
  • Tamarind: juice concentrate & powder
  • Processing of cocoa (Theobroma cocoa pods to dried cocoa beans)
  • Desiccated coconut
  • Ready spice mixes (Rasam & Pulao)
  • Zink – EDTA Chelate
  • Garlic paste
  • Ginger paste
  • Gravy paste for different Indian Cuisine
  • Spray dried coconut milk powder
  • Sugarcane juice spread
  • Green pepper in brine
  • Green tamarind spice mix – paste & powder
  • Removal of smoky odor from bhatti cured large cardamom capsules
  • Preparation of cashew apple candy
  • Faster curing of vanilla beans
  • Preparation of radical scavenging conserve from tea leaves – normal / coarse / pruned
  • Chlorogenic acid rich coffee conserve from green coffee beans
  • Preparation of Water Soluble Turmeric Colourant (odourless) formulation (WTCF)
  • 2–hydroxy–4 methoxy benzaldehyde, a natural flavourant from Swallow Roots (Decalepis hamiltoni) Wight & Arn
  • Coffee flakes based mouth freshener
  • Production of coconut spread based on Mature coconut water concentrate and coconut dietary fibre
  • Virgin Coconut oil preparation
  • Marigold Oleoresin preparation
  • Preparation of dehydrated green pepper without chemicals
  • Mustard/rape seed integrated processing
  • Sesame: dehulling (dry & wet processes)
  • Rural based biotechnological production of spirulina
  • Full fat Soya flour: edible (improved process)
  • Minimizing the drip loss in frozen peeled & de–veined shrimps
  • Low cost Nutrient supplement for malnourished children
  • Low fat high protein snack foods
  • Bland soy protein concentrate
  • High protein soya cereal ready mix for the preparation of kesari bhat, upma, porridge and others
  • Energy food: New formulation
  • Dehulling of Niger seeds
  • "Nutro crispo" – sweet & savoury
  • Heat resistant white Sesame seeds
  • Groundnut butter
  • Soya Protein Hydrolysate
  • Preparation of Beta Carotene and mineral fortified Bun
  • Stabilized edible rice bran