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
  • 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