A5059403815- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Leaf Properties and Growth Measurement
- Fatty Acid Research and Health
- biodegradable polymer synthesis and properties
- Phytase and its Applications
- Heavy Metals in Plants
- Botanical Research and Applications
- Plant Physiology and Cultivation Studies
- Clinical Nutrition and Gastroenterology
- Food Science and Nutritional Studies
- Food and Agricultural Sciences
- Proteins in Food Systems
- Natural Antidiabetic Agents Studies
- Biofuel production and bioconversion
- Edible Oils Quality and Analysis
- Nutritional Studies and Diet
- Polymer composites and self-healing
- Microbial Metabolism and Applications
- Tea Polyphenols and Effects
- Freezing and Crystallization Processes
Chaudhary Charan Singh Haryana Agricultural University
2023-2024
Chaudhary Devi Lal University
2016-2023
Rice bran oil (RBO) is unique among edible vegetable oils because of its fatty acid composition, phenolic compound (γ-oryzanol, ferulic acid) and vitamin E (tocopherol tocotrienol). It has become a great choice cooking very high burning point, neutral taste delicate flavour. Non-conventional methods RBO extraction are more efficient environmentally friendly than conventional methods. Advances in using innovative strategies like super/sub-critical CO2, microwave-assisted, subcritical H2O,...
• Sorghum starch cross linked using 0.1–1.0% epiclorohydrin. Effect of linking on physicochemical and rheological properties studied. More pronounced effect morphological at 1.0% level. Cross resulted in granules with rough surface, cavities cracks. was cross-linked (CL) epiclorohydrin (EPI) different concentrations (0.1–1.0%). Degree cross-linking (DC) ranged between 49.5-89.7% (for 0.5–1.0% CL starch); the highest value observed for starch. Amylose content, swelling power, solubility...
Pearl millet is an underutilized and drought-resistant crop that mainly used for animal feed fodder. Starch (70%) the main constituent of pearl grain; this starch may be a good substitute major sources such as corn, rice, potatoes, etc. was isolated from grains modified with different physical treatments (heat-moisture (HMT), microwave (MT), sonication treatment (ST)). The amylose content swelling capacity starches decreased after HMT MT, while reverse observed ST. Transition temperatures...
Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural in vitro digestibility properties studied. Amylose content, swelling power solubility of decreased after HMT. The results showed lower pasting viscosities for HMT as compared to native starches, thereby indicating their thermostability, retrogradation capacity. G' values during heating frequency sweep Yield stress consistency index value ranged from 3.34 16.10 Pa...
Rice bran (RB) is a byproduct of the rice industry (milling). For fermentation process and to add value it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact duration on antioxidant properties studied. Total phenolic content (TPC) determined using Folin–Ciocalteu method, increased during until 4th day. activity analyzed 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) reducing power assay (RPA)...
Millets are an underutilized and important drought-resistant crop, which mainly used for animal feed. The major constituent in millet is starch (70%); represents alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate characterize the from different sources evaluate application these edible film preparation. In present study, physicochemical, morphological, film-forming characteristics were studied. amylose content, swelling power, solubility ranged 11.01%...
Wheat cultivars from Triticum aestivum L. grown at same location were chosen and classified on the basis of their protein contents into low (LPC's), medium (MPC's) high (HPC's). Protein content had a significant effect functional, pasting, color antioxidant properties. HPC's showed significantly (p < .05) higher water absorption capacity (WAC), oil (OAC), foaming capacity, emulsion activity stability as compared to LPC's. Clear difference among LPC's, MPC's was not observed for pasting...
The current investigation aimed to assess how the fermentation process impacts pearl millet starch. Two distinct fungi, Rhizopus azygosporus and Aspergillus sojae, were employed alter structure of starch granules. Fermentation led creation pores on surface A comparative examination fungal strains revealed that sojae resulted in highest number when compared azygosporus. particle size granules experienced a significant reduction following fermentation. Moreover, noticeable changes observed...
Barley bran (BB), a by-product of the milling process, is rich source bioactive compounds that have potential nutraceutical effect. Solid substrate fermentation (SSF) BB was performed for 7 days Aspergillus oryzae (MTCC 3107). Soluble free phenolic were extracted from nonfermented (NFBB) and fermented barley (FBB). SSF improved as indicated by enhanced TPC (from 1.23 to 14.32 mg GAE/g). An increase in significantly antioxidant BB. Further, more FBB than NFBB counterparts confirmed using...
The experimental work on ready to serve Kinnow-Amla beverage was conducted check the effect of storage duration sensorial, physicochemical and antioxidant properties. Experimental during present study aimed prepare based blended beverages. Kinnow Amla juice in different proportion five samples or beverage. Beverage were studied terms their pH, total soluble solids, properties, titratable acidity, sensorial parameters. Samples stored for a period 90 days parameters studied. output from...
The effect of epichlorohydrin (0.5%) as a cross-linking agent on physicochemical, rheological, morphological, and in vitro digestion properties pearl millet starches from different cultivars was studied. Degree (DC) ranged between 40.61% 89.75%, lower values DC were observed for cv.HC-10 cv.HHB-67 whereas higher cv.HHB-223 cv.GHB-732. Cross-linked starch cv.GHB-732 showed the lowest amylose content, swelling power, solubility compared to other cultivars. Rheological during heating their...