भा.कृ.अ.प. - भारतीय कृषि अनुसंधान संस्थान | ICAR-Indian Agricultural Research Institute

Food Science and Post Harvest Technology      (10 scientists)

Dr Alka Joshi

   

Field of Specialisation : Food Technology, Nutritional and Functional Food Product Development by Alternate Processing Techniques, Stabilized Biocoloutants and its utilization

Dr Alka Joshi
Sr. Scientist

M.Sc. : G. B. P. U. Ag. & Tech., Pantnagar, Uttarakhand

Ph.D : G. B. P. U. Ag. & Tech., Pantnagar, Uttarakhand

Google Scholar

PG School, Faculty Disciplines : Post harvest Technology

No. of Students Guided : -    M.Sc :   06

   Ph.D :   Nil

Narola, A., Arora, B., Joshi, A., & Sethi, S. (2026). Utilization of Overripe Banana Powder for the Development of Puffed Extruded Snack., National Academy Science Letters, 1-8 (NAAS rating: 7.30)
Narola, A., Arora, B., Joshi, A., & Sethi, S. (2026). Utilization of Overripe Banana Powder for the Development of Puffed Extruded Snack., National Academy Science Letters, 1-8 (NAAS rating: 7.30)
Narola, A., Arora, B., Joshi, A., & Sethi, S. (2026). Utilization of Overripe Banana Powder for the Development of Puffed Extruded Snack., National Academy Science Letters, 1-8 (NAAS rating: 7.30)
Abarna, S., Joshi, A.*, Sethi, S., Tomar, B. S., Kumar, R., & Varghese, E. (2023). Betalains Stability and Antioxidant Activity of Beetroots: As a Function of Maturity Stage. Sugar Tech, Sugar Tech, 1-10 (NAAS rating: 8.0)
Abarna, S., Joshi, A.*, Sethi, S., Tomar, B. S., Kumar, R., & Varghese, E. (2023). Betalains Stability and Antioxidant Activity of Beetroots: As a Function of Maturity Stage. Sugar Tech, Sugar Tech, 1-10 (NAAS rating: 8.0)

Publications having NAAS rating 6 and above with first or corresponding author only

  1. Joshi, A., Rudra, S. G., Sagar, V. R., Raigond, P., Dutt, S., Singh, B. and Singh, B. P. (2015) Development of low fat potato chips through microwave processing. Journal of Food Science and Technology (ISSN 0022-1155) 53(8):3296�3303. (NAAS rating: 7.85)
  2. Joshi A, Kar A, Rudra S G, Sagar V R, Varghese E, Lad M, Khan I, Singh B (2016) Vacuum Impregnation: A promising way for mineral fortification in potato porous matrix (Potato chips). Journal of Food Science and Technology (ISSN 0022-1155). 53(12):4348�4353. (NAAS rating : 7.85)
  3. Joshi, A., Rudra, S. G., Sagar, V. R., Varghese, E., Raigond, P., Dutt, S., Singh, B. and Singh, B. P. (2016) Effective moisture diffusivity of potato chips during microwave drying. Potato Research (ISSN 0014-3065) (10.1007/s11540-016-9323-y) (NAAS rating : 6.86 )
  4. Joshi A, Sagar VR, Sharma S, Singh B (2018) Potentiality of potato flour as humectants (Anti-staling agent) in bakery product: Muffin. Potato Research (ISSN 0014-3065) (doi.org/10.1007/s11540-018-9362-7) (NAAS rating : 6.86)
  5. Pandey, A and Singh , G. 2011. Development and storage study of reduced sugar soy containing compound chocolate. Journal of Food Science and Technology 48(1): 76�82 (NAAS rating 7.85)
  6. Thippeswamy B., Alka Joshi, Shruti Sethi, Charanjit Kaur, B.S. Tomar, Eldho Varghese, Anil Dahuja Stability enhancement of beetroot betalains through copigmentation. Journal of The Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11939 (NAAS rating 9.64)
  7. Thippeswamy B., Alka Joshi, Shruti Sethi, Arora Bindvi, B.S. Tomar, Eldho Varghese, Yadav Ajay (2022) Extraction procedure of betalains pigments from hardy beetroot matrix and its stabilization. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16844 (NAAS rating 8.19)
  8. Thippeswamy B., Alka Joshi, Shruti Sethi, Anil Dahuja, Charanjit Kaur, B.S. Tomar, Eldho Varghese (2022) Chemical Additives for Preserving the Betalain Pigment and Antioxidant Activity of Red Beetroot. Sugar Tech. https://doi.org/10.1007/s12355-021-01104-0 .(NAAS rating 2022: 7.59)
  9. Joshi, A., Kaundal, B., Raigond, P., Singh, B., Sethi, S., Bhowmik, A. and Kumar, R., 2021. Low-volume procedure to determine phytate and ascorbic acid in potatoes: standardization and analysis of Indian cultivars. Journal of Food Composition and Analysis, p.103998.(NAAS rating 2022: 10.56)
  10. Abarna S, Alka Joshi, Shruti Sethi, Charanjit Kaur, Bhoopal Singh Tomar, Rajesh Kumar, Eldho Varghese (2023) Beetroot betalain and antioxidant potential: A function of maturity stage. National Academy Science Letters. DOI: 10.1007/s40009-023-01284-1. (NAAS rating 2022: 6.65)

Patent / Technologies / Methodologies / System etc. (Upto Five) :

  1. A Joshi, S Sethi, B Arora, R R Sharma, S K Sharma, VR Sagar (2016). Colour quantification of food through RGB colour cube concept. ICAR News letter. 22(4):2-4pp
  1. A process for the preparation of calcium enriched pumpkin crisp through atmospheric deep-frying technique: Filed and Published
  1. A method for developing low-fat & calcium enriched potato fries through vacuum impregnation technique : Filed and Published
  1. A Low fat iron rich potato chips: Filed and Published
  1. Associate in the development of Processable tomato variety (Pusa Prasanskrit) and Pusa Cocktail

Awards / Recognitions / Fellowship (Upto Five) :

  1. Jawaharlal Nehru Scholarships for Doctoral Studies
  1. Young Scientist award (First Prize) in International Conference Recent Advances in Food Processing and Biotechnology (5-6 April, 2016) in BHU, Varanasi
  1. Best oral presentation (First Prize) in International conference on Contemporary Issues in Integrating Health and Nutrition with the Emerging Areas of Food Technology, Agriculture, Environment and Allied Sciences� organized by Shyama Prasad Mukherji Coll
  1. Outstanding Woman Horticultural Scientist-2023 award by SHRD
  1. Fellow, Society for Horticultural Research And Development-2025