Anil Dutt Semwal

Defence Research and Development Organisation | DRDO

Globalization of food business and enhanced consumer awareness makes food safety a crucial aspect for food business operators. Therefore, food safety is given prime importance to safeguard the human health. Food quality needs to be maintained through proper monitoring along the food chain. With technological advancements the food quality monitoring...

The optimization of hydration temperature and duration were determined in six basmati and non-basmati paddy cultivars varying in grain size, shape, and amylose content based on kinetic parameters and effect of hydration temperature on physical, milling, textural and color attributes. Based on higher R2, lower Chi square and RMSE values, Peleg model...

Effect of hot water hydration treatments at 70, 75 and 80 °C were studied on physical and engineering properties in 13 rice varieties differing in physico-chemical characteristics. Results revealed considerable effects of hydration temperatures on expression of traits understudy. Maximum percent change of the attributes over the control was observe...

Effect of hot water hydration treatments at 70, 75 and 80 °C were studied on physical and engineering properties in 13 rice varieties differing in physico-chemical characteristics. Results revealed considerable effects of hydration temperatures on expression of traits understudy. Maximum percent change of the attributes over the control was observe...

Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemica...

The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ≤ 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) value...

The rapidly increasing global population reached 8 billion on November 2022 which is further projected to reach 9.7 billion by 2050. The question of how to sustainably feed the growing...

A study was undertaken to optimize the process of preparation of aquafaba powder mix and ingredient composition for preparation of pulse-based spread, using combinations of garbanzo bean flour, aquafaba powder and fat (olive oil and hydrogenated fat). The aquafaba powder, garbanzo bean flour, and spices were the solid phase while the olive oil, hyd...

Deep fat frying is a popular cooking method that can significantly alter the physico-chemical properties of edible oils. This unit operation is very common both in civil as well as institutional level training, recreational and feeding centres owing to the high liking of fried products among all age groups. Frying is a high-temperature process wher...

Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs. Though, the process is desirable in terms of nutritional and textural properties for some starchy foods, it tends to exhibit many undesirable effects on st...

The study was conducted to develop an instant curry mix that not only fulfils the requirements of a busy lifestyle but is a rich source of nutritional components. Vacuum-assisted microwave drying is one of the most suitable technologies for heat-sensitive materials due to its faster drying rate, better rehydration qualities, and retention capabilit...

Chapati is unleavened flat bread originated from Indian sub-continent and is considered as staple product in everyday meals. Its quality attributes are dependent on number of factors including the wheat used, ingredients added and processing parameters. The study was aimed to observe the effect of yeast addition on functional, rheological, and sens...

The present study was undertaken to develop a legume-based tikki as the protein source and effect of the preservative method on the quality. A total of 3 treatments were used after optimisation of tikkis. Steam under pressure at 15 psi for 15 and 20 min (t1), hot air treatment at 90°C for 120 min (t2), and pasteurisation at 85°C for 15 min (t3). Va...

Color is one of the most essential and important sensations of life. In nature, pigments and natural colors are abundant in plants, microorganisms and animals. Colors have been a part of food and impart a significant quality for food choice and eating desires. Natural colors contribute to the most important attributes of food and tend to give poten...

The temperate extrusion-assisted flaking process for the production of ricebean flakes has been optimized by using the response surface methodology. The developed flaking techniques could overcome the non-uniform product quality, loss of thermal sensitive nutrients, and prepare multigrain flakes. The process parameters studied were moisture content...

Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, on...

The hydro-alcoholic extract of raw and processed Macrotyloma uniflorum seeds, an underutilized food legume was analysed for its bioactive compounds, Type-II diabetes enzyme regulation and antiurolithiatic potential. The study aimed to establish and promote the introduction of these new grains and enlarge the market of novel functional foods. The se...

The concept of “smart food factory” is also known as “food industry 4.0” or “connected food industry” which relies on the up-gradation of existing facilities to modern technologies and their integration with the internet, cyber physical system, artificial intelligence, big data, cloud computing, etc. Smart food industry is a digitally connected, au...

Irradiation effect on the physico-chemical characteristics and shelf stability of pointed gourd was investigated in research. It was estimated that moisture content, total phenol and total carotenoids was significantly (p≤0.05) decreased while physiological loss in weight, total soluble solids, lutein and α-cryptoxanthin were increased during the c...

The contamination of food and potable water with microorganisms may cause food-borne and water-borne diseases. The common contaminants include Escherichia coli (E. coli), Salmonella sp. etc. The conventional methods for monitoring the water quality for the presence of bacterial contaminants are time-consuming, expensive, and not suitable for rapid...

The present study aimed at the development of a groundnut-based dehydrated paneer type product which could serve as an instant vegan protein source. In the process of preparing groundnut paneer, a ratio of 1:5 of groundnut to water and 2.0% calcium chloride (CaCl2) solution was used for the preparation of groundnut paneer and the product was evalua...

Soy paneer is a highly nutritious dairy alternative made of soybean (Glycine max), having high water content (above 75%), thus, making it highly perishable and impossible to consume for a longer period. Therefore, to sustain their availability in the market, dehydration is the most favorable method which increments the shelf life of the product to...

Probiotics are known to impact positively on one’s health, but this statement may have many concerns and challenges especially when it comes to military dining. The purpose of this review is to determine whether there is scientific research based justification to the recommend promotion of probiotic containing food(s) for service personal consumpti...

Truffles are the most expensive edible mushrooms refer to genus tuber which grows symbiotically in plant roots such as oaks and hazels. Truffles are underground mushrooms also known for their characteristic earthy flavor which is the major reason for their special place in the culinary. Their characteristic intense aroma helps them in reproduction...

The whole milk spiked with sulfamethazine was treated under thermal and pulsed electric field processing for maximum reduction. The low-temperature long-time (LTLT, 62.5 °C for 30 min), high-temperature short time (HTST, 72 °C for 15 s) pasteurization and ultra-high temperature processing (UHT, 138 °C for 2 s) resulted in the reduction of sulfameth...

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The tomato soup (TS) was prepared and dried by using different drying methods; namely, hot air drying, vacuum drying, and vacuum-microwave drying, to increase the shelf life by lowering the moisture content. The drying characteristics and lycopene degradation of TS were studied through kinetics and modeling. The effective moisture diffusion (Deff)...

PurposeThe presence of residues of veterinary drugs in animal-derived food is one of the major problems for food safety. The consumption of milk containing antibiotic residues can evoke allergic reactions in hypersensitive individuals, disorders of intestinal flora and produces the risk of emerging antibiotic resistance microorganism.Methods In thi...

It will useful for those, who want to work on new product development using horse gram as one of the major ingredients

Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies – autoclaving, microwave, micronizati...

Development of multigrain soup-sticks using composite flours and optimization of levels of flours was done using Response Surface Methodology. The factors such as White wheat flour, Foxtail millet flour, and Great millet (Jowar) flour; while the responses Sensory score, TPA, & TBA were studied with the help of Box-Behnken Design. The formulation wi...

Instant foods are a great convenience in today’s fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central...

Starch nanocrystals (SNC) are having the potential to control the retrogradation of starch; however, their efficacy to control retrogradation in starch was not fully understood. In this investigation, starch nanocrystals (SNC) were synthesized from rice (RS) and wheat (WS) starches, and their influence on short and long-term retrogradation properti...

The review aims to focus on the processing and economic challenges of these oil industries (lack of organized cultivation, collection, processing, research, and market linking) and fetch the attention towards the application of green technology. The present article provides a systematic view to open a new sphere of understanding for unconventional...

This study was undertaken to optimise the vitamin C content during processing of Indian gooseberry (candy). Indi-an gooseberries were blanched (70-90 o C for 5-15 min and pressurised condition), syruped and then dried (cabinet and microwave) for candy processing. Blanching temperature of 80 o C for a time period of 20 min was found to be sufficient...

Seaweeds are microalgae growing in coastal regions and resistant to salinity. Seaweeds are rich resources of natural nutrients some of which cannot be obtained from terrestrial plants. Bioactive compounds of seaweeds such as sulphated polysaccharides, peptides, minerals, phlorotannins, carotenoids and sulfolipids have proven health benefits against...

Native buckwheat starch was extracted and modified by heat-moisture treatment (HMT) with different treatment time (15, 30 and 45 min) to investigate its effect on physicochemical, morphological, functional properties, starch profile (rapidly digestible starch, RDS; slowly digestible starch, SDS and resistant starch, RS fractions) and expected glyce...

Study was conducted to determine the influence of different cooking methods namely pressure, flaking, infra-red, microwave and extrusion processing on rate of oxidative stability, fatty acid profile and functional properties of horse gram. The rate of auto-oxidation was significantly (p < 0.05) affected during storage and found maximum at 0.00 aw a...

Adequate nutrition is very essential for Armed Forces in terms of maintaining the nutritional status. In the present review it was complied about dietary habit and required diet for Service personnel to become fit and control the life style disease such as diabetes, obesity, cancer, hypertension and cardiovascular disease etc. It also focuses on fu...

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Bacteria produce Poly γ‐glutamic acid (γ‐PGA), a polymer of L or D ‐ glutamic acid as a defense response and have gained importance due to their applications in food and pharmaceutical industry. In the present investigation, production of γ‐PGA using cost effective carbon substrate, characterization of the produced polymer and its application as cr...

The study was conducted to determine the engineering properties of horse gram varieties namely GPM-6, PAYIUR-2, and BHK as a function of moisture content in range of 10–30%. The average length, width, thickness, geometric mean diameter, arithmetic mean diameter, thousand kernel weight, sphericity, porosity and angle of repose ranged from 5.43 to 6....

Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expan...

An investigation was carried out to determine acrylamide content in 51 popular snacks food of India by using High Pressure Liquid Chromatography (HPLC) Instrument with UV detection method. The method entails acetone extraction of acrylamide, clean up by solid extraction cartridges, isocratic elution with mobile phase of HPLC grade water, acetonitri...

White and red varieties of quinoa were germinated and studied for the changes in nutritional, anti-nutritional and rheological characteristics. Germination has significantly (p≤0.05) enhanced protein and crude fibre with the significant (p≤0.05) reduction in carbohydrate contents in both the varieties. Anti-nutritional factor like phytic acid was d...

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Processing conditions (potato level, frying temperature and frying time) were optimized for the development of buckwheat based chips using response surface methodology (RSM). Moisture content, oil uptake, color values, hardness and overall acceptability (OAA) were used as indices of product quality. The polynomial regression model was fitted with R...

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The objective of this paper is to investigate the instrumental visualization of food microstructure and application of this micro-structural information on food processing and quality control. Food microstructure is the arrangement of its architectural elements into organized structure either naturally or through processing. The visualization of fo...

Four Horse gram varieties GPM-6, Hebbal Hurrali-1, BHK and Paiyur-2 from southern region of India were studied for various physical, mechanical, aerodynamical and cooking properties. These parameters were often utilized to design and develop more economical and efficient agricultural produce processing machinery and equipment especially during post...

The blends were prepared of virgin coconut oil with refined soyabean oil (VCO-RSOY) and refined safflower oil (VCO-RSAFF). Blending with VCO improved the fatty acid composition which increased the shelf stability of 20:80 VCO-RSOY and VCO-RSAFF up to 12 months in different packaging systems such as low density polyethylene, linear low density polye...

The four different multigrain mixes were developed by combining whole cereals (barely, sorghum, maize, oats,wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) and millets (finger millet, pearl millet) to get mutual supplementation benefits. The protein content of different mixes ranged from 22.91 to 27.84 % and dietary fiber ranged f...

The hot and cold extracted virgin coconut oil (VCO) has been subjected to the various quality parameters. There was a no significant difference in iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content of hot extracted virgin coconut oil (HEVCO), cold extracted virgin coconut oil (CEVCO), an...

Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery products consumed by all age groups and a better vehicle for fortification and enrichment with micro and macro nutrients. In the present study, buckwheat and chia seed flours were used to prepare composite wheat flour in order to improve the protein, fibe...

Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardne...

Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. The MGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger...

2015) Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM). Food and Nutrition Sciences, 6, 747-756. http://dx. Abstract In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya fl...

Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously developed retortable pouches and processed in a stea...

The aim of the experiment was to optimize barrel temperature (122 to 178 ± 0.5 °C) and red kidney bean flour percentage (KBF) (12 to 68 ± 0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (...

Instant wheat porridge (Dalia) mix based on precooked broken wheat, sugar, skim milk powder and flavouring agents was developed using response surface methodology and central composite rotatable design. Stability of instant wheat porridge (Dalia) mix packed in polypropylene (PP) and metallised polyester (MP) pouches was evaluated. Instant porridge...

The hypolipidemic effect of cold extracted virgin coconut oil (CEVCO) and hot extracted virgin coconut oil (HEVCO) compared to commercially available coconut oil (CCO) was studied using male wistar rats. Groups were designated as control, hypercholesterimic control (HC Control), HC+10% (CEVCO), HC+15% (CEVCO), HC+10% (HEVCO), HC+15% (HEVCO) and HC+...

Effect of spinach powder on the physico-chemical, rheological, nutritional and sensory characteristics on chapati premixes was studied by incorporating spinach powder at different concentrations from 1 % to 10 % based on wheat flour. Addition of 5 % of spinach powder to wheat flour was found to be optimum for chapati preparation. Effect of incorpor...