Dr. N. S. Rajendran’s research focuses on the development of a low-sugar fruit jelly using pectic substances extracted from Melia azedarach leaves, with potential benefits for diabetic individuals and rural entrepreneurship. The study was published in the Carpathian Journal of Food Science and Technology and highlights an innovative, environmentally sustainable food product.
Alathur: Sree Narayana College, Alathur, proudly congratulates Dr. N. S. Rajendran on the successful publication of his research work in the internationally reputed Carpathian Journal of Food Science and Technology.
The research presents an innovative approach to the development of a low-sugar fruit jelly utilizing pectic substances extracted from the leaves of Melia azedarach, a plant that is abundantly available in nature. The study explores the potential of these naturally derived compounds as eco-friendly gelling agents and demonstrates their effective application in producing healthier food products.
The findings reveal that the developed fruit jelly possesses desirable textural and rheological properties while containing reduced sugar content, making it particularly beneficial for individuals with diabetes and those requiring specialized dietary options. The research also emphasizes the environmental advantages of utilizing naturally available plant resources that do not require dedicated cultivation, thereby promoting sustainable food production practices.
Beyond its scientific significance, the study highlights the possibility of creating livelihood opportunities in rural communities through the commercial production of value-added food products based on locally available resources. The work reflects a strong commitment to addressing contemporary health challenges through innovative and sustainable scientific solutions.
The Management, Principal, IQAC, faculty members, students, and staff of Sree Narayana College, Alathur, extend their heartfelt congratulations to Dr. N. S. Rajendran on this notable academic achievement. His accomplishment further strengthens the institution’s growing reputation for quality research, innovation, and societal impact.
The college community wishes Dr. Rajendran continued success in his future research endeavors and applauds his valuable contribution to the fields of food science, nutrition, and sustainable development.
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