Devatha S M

@avinuty.ac.in

Department of Food Science and Nutrition
Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India

Devatha S M


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https://researchid.co/devathamanivel
S.M. Devatha, a UGC-JRF Fellow pursuing a Ph.D. in Food Science and Nutrition, is deeply passionate about the field of Edible Packaging. Her research focuses on developing edible cutlery and crockery using major millets, with a particular emphasis on enhancing their functionality. Her work aims to not only create sustainable alternatives to traditional packaging but also to explore innovative ways to improve their utility and performance in various applications.

EDUCATION

I have completed B.Sc., Home Science with Gold Medal and M.Sc., Food Science and Nutrition with first class distinction from The Gandhigram Rural Institute - Deemed to be University, Gandhigram, Tamil Nadu, India.
I am Currently pursuing Ph.D., in Food Science and Nutrition in Avinashilinagm Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India.

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science
32

Scholar Citations

4

Scholar h-index

1

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery
    D Manivel, R Paramasivam
    Journal of Nutrition and Food Security , 2025
    2025.0
  • Sustainable biodegradable tapioca starch films enhanced with basil oil, carboxymethyl cellulose, and citric acid for functional food packaging applications
    P Raajeswari, D Manivel, ACTA Dhanapal, M Menkinoska, G Pavlovska, ...
    Frontiers in Sustainable Food Systems 9, 1610769 , 2025
    2025.0
    Citations: 4
  • Optimizing edible Sorghum bowls: Effects of roasting and edible flower powder enhancement on technological, nutritional, antioxidant, and functional properties
    D Manivel, R Paramasivam, S Roy
    International journal of food science 2025 (1), 1771084 , 2025
    2025.0
    Citations: 3
  • Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors.
    DMR Paramasivam
    Biomass Conversion and Biorefinery , 2024
    2024.0
    Citations: 12
  • A comparative study on characterization of processed and unprocessed sorghum flours
    SM Devatha, R Paramasivam
    The Journal of Research ANGRAU 52 (1), 76-84 , 2024
    2024.0
    Citations: 2
  • Nutrient profile, antioxidant activity and property analysis of selected edible flowers.
    SM Devatha, PA Raajeswari
    Sustainability, Agri, Food and Environmental Research-DISCONTINUED 12 (2) , 2024
    2024.0
    Citations: 5
  • Formulation and Quality Assessment of Edible Cups from Sorghum bicolor
    RPA Devatha S. M.
    The Indian Journal of Nutrition and Dietetics 60 (4), 539-549 , 2023
    2023.0
    Citations: 5
  • Characterization and Property Analysis of Starch from Broken Parboiled Rice
    PA Raajeswari, SM Devatha, R Pragatheeswari
    Sustainability, Agri, Food and Environmental Research-DISCONTINUED 11 , 2023
    2023.0
    Citations: 1
  • FORMULATION, STANDARDIZATION AND QUALITY EVALUATION OF EDIBLE WAFFLE CUPS ENRICHED WITH FRUITS AND SPICES
    DPARRMAS S.M.Devatha
    TRENDS FOR FUTURISTIC DEVELOPMENT IN: HOME SCIENCE RESEARCH AND INNOVATION … , 0

MOST CITED SCHOLAR PUBLICATIONS

  • Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors.
    DMR Paramasivam
    Biomass Conversion and Biorefinery , 2024
    2024.0
    Citations: 12
  • Nutrient profile, antioxidant activity and property analysis of selected edible flowers.
    SM Devatha, PA Raajeswari
    Sustainability, Agri, Food and Environmental Research-DISCONTINUED 12 (2) , 2024
    2024.0
    Citations: 5
  • Formulation and Quality Assessment of Edible Cups from Sorghum bicolor
    RPA Devatha S. M.
    The Indian Journal of Nutrition and Dietetics 60 (4), 539-549 , 2023
    2023.0
    Citations: 5
  • Sustainable biodegradable tapioca starch films enhanced with basil oil, carboxymethyl cellulose, and citric acid for functional food packaging applications
    P Raajeswari, D Manivel, ACTA Dhanapal, M Menkinoska, G Pavlovska, ...
    Frontiers in Sustainable Food Systems 9, 1610769 , 2025
    2025.0
    Citations: 4
  • Optimizing edible Sorghum bowls: Effects of roasting and edible flower powder enhancement on technological, nutritional, antioxidant, and functional properties
    D Manivel, R Paramasivam, S Roy
    International journal of food science 2025 (1), 1771084 , 2025
    2025.0
    Citations: 3
  • A comparative study on characterization of processed and unprocessed sorghum flours
    SM Devatha, R Paramasivam
    The Journal of Research ANGRAU 52 (1), 76-84 , 2024
    2024.0
    Citations: 2
  • Characterization and Property Analysis of Starch from Broken Parboiled Rice
    PA Raajeswari, SM Devatha, R Pragatheeswari
    Sustainability, Agri, Food and Environmental Research-DISCONTINUED 11 , 2023
    2023.0
    Citations: 1
  • Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery
    D Manivel, R Paramasivam
    Journal of Nutrition and Food Security , 2025
    2025.0
  • FORMULATION, STANDARDIZATION AND QUALITY EVALUATION OF EDIBLE WAFFLE CUPS ENRICHED WITH FRUITS AND SPICES
    DPARRMAS S.M.Devatha
    TRENDS FOR FUTURISTIC DEVELOPMENT IN: HOME SCIENCE RESEARCH AND INNOVATION … , 0