Deepak Mudgil

Deepak Mudgil
Mansinhbhai Institute Of Dairy And Food Technology · Department of Dairy and Food Technology

PhD Food Technology

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66
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Publications (66)
Article
The number of people being diagnosed with cancer is increasing rapidly worldwide. Cancer remains the greatest cause of death worldwide. Whey has attracted much attention in recent years as a natural source because of its significant applications to health benefits. Nowadays, whey is mostly utilised as an energy source for sports beverages and medic...
Chapter
The dairy and food processing sectors as well as researchers have been attempting to find suitability to utilize by-products of the dairy industry in recent years. The effectiveness of the final product and the conversion process are key factors in whether this attempt is successful. Whey is the main source of lactose but isolation of lactose from...
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Historically, humans are aware of the positive potential of different herbs and spices to prevent pathogenic and spoilage microflora. Herbal foods are valued for their antimicrobial, antioxidant, nutritional, and medicinal properties. Due to the current corona pandemic, people worldwide have become more conscious about their health. Herbs and spice...
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Maize is one of the very important cereals which contains major nutrients, carbohydrates, proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides, and resistant starch. Maize contains various bioactive components like phenolic acids, flavonoids, carotenoids, and phytosterols. These effectively prevent and cure d...
Chapter
Locust bean gum (LBG) is a galactomannan-based natural biopolymer. LBG is extensively used commercially in food and other industries. Besides being a high value additive that brings about desired functional attributes upon usage, it is reported to have several health benefits as well. Processing of seed coat is required to separate the gum from ger...
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Herbal nutraceuticals are playing an important part in the nutraceutical market where global demand for nutraceutical products is increasing at a high rate ever before. Herbal products containing phytochemicals such as carotenoids, lutein, phenolic compounds, plant-based sterols, etc., provide numerous health benefits to human health beyond basic n...
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Butter is a dairy product that is trendy among consumers because of its uncommon taste and aroma. Table butter involves the addition of common salt (NaCl) during its processing. Thus, its daily consumption leads to a high intake of sodium which is not good for health. Excessive sodium level in daily diet is associated with an increase in blood pres...
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Mass production of packaged food has been enabled by technological innovations in food production, processing and logistics with packaging playing a key role. Packaging assists the preservation of the world’s resources through the prevention of product spoilage and wastage, and by protecting products until they have performed their function. Recent...
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The use of coating agents is an effective way to reduce oil absorption in fried products. The present study was undertaken to analyze the effect of two hydrocolloids-gum acacia and guar gum as coating agents at concentration 0.25, 0.5 and 1%, on the oil uptake by the shakarpare. The fat content of shakarpare decreased with the increase in concentra...
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The dietary requirement depends upon various factors such as age, occupation, location, and health condition. With an ever-changing lifestyle and increasing food safety issues, coronary heart diseases, diabetes, obesity, hypertension, and several other health conditions are increasing. However, as observed by doctors and nutritionists, the consumpt...
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Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective...
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Naturally, milk & milk products are devoid of dietary fiber hence there is scope of dietary fiber fortification of dairy products. In the present study, sweetened strained yoghurt was fortified with dietary fiber using partially hydrolyzed guar gum (PHGG). PHGG is prepared by enzymatic hydrolysis of guar gum & exhibit low viscosity & molecular weig...
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Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc. Exudate gums are plant gums which ooze...
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Butter is value added fat rich dairy product having unique aroma and flavour. Table butter is very firm and has low spreadability at refrigerated conditions and needs thawing before consumption. In the present study, table butter was prepared via incorporation of low melting fat fractions from ghee after triple fractionation at 25°C, 20°C& 15°C. Al...
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The effect of partially hydrolyzed guar gum fortification on physicochemical, textural and sensory characteristics of yoghurt was investigated. Fiber fortification was done at 1-5% levels to study the effect of soluble fiber fortification on the quality of yoghurt. Fiber addition significantly influenced the textural characteristics of yoghurt such...
Chapter
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Guar gum is a galactomannan obtained from the endosperm portion of seed of the plant Cyamopsis tetragonolobus. Guar gum is used as thickener and stabilizer in food industry due to its high viscosity in aqueous solution. The partial hydrolysis of the guar galactomannan leads to production of partially hydrolyzed guar gum (PHGG) which is similar in s...
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Partially hydrolyzed guar gum was prepared via enzymatic hydrolysis of native guar gum. Partially hydrolyzed guar gum (PHGG) thus obtained after enzymatic hydrolysis contained 80.04% soluble dietary fiber and 83.1% total dietary fiber. In present study, the effect of process variables such as PHGG level (1–5%), water level (30–40%) and mixing time...
Article
Guar galactomannan was enzymatically hydrolyzed to obtain partially hydrolyzed guar gum which can be utilized as prebiotic source. In present study, growth of probiotics (Lactic Acid Bacteria strains) were studied with glucose, partially hydrolyzed guar gum and native guar gum. All the six strains were galactose &/or mannose positive using the API...
Article
Effect of partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on texture profile of yogurt was studied using response surface methodology. The fortification of partially hydrolyzed guar gum in yogurt decreased the firmness and gumminess while it increased the adhesiveness, cohesiveness and springi...
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Dietary fiber has been extensively studied in last few decades for their physiological health benefits. Depending on its solubility, dietary fibers are classified in two groups-soluble and insoluble dietary fibers. Soluble dietary fibers include β-glucan, galactomannan, pectin, psyllium, inulin, and resistant starch, whereas insoluble fibers includ...
Article
The aim of the study was to investigate the effect on physical and sensory quality of cookies on supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1–5%. The effect of PHGG level, water level and baking time were studied on cookie spread factor, cookie hardness and overall sensory acceptability. The second order...
Article
There is an increasing interest in development of functional bakery products having therapeutic value other than nutrition. In present study, partially hydrolyzed guar gum (1e5%) was added to wheat flour to study its effect on dough rheology and bread quality. The effects of PHGG level along with varying water level in the bread dough were studied...
Article
Cultured buttermilk is an ancient dairy beverage with high nutritive and therapeutic value. In the present study, a novel cultured buttermilk beverage was formulated using Aloe vera juice fortification. The developed cultured buttermilk was analyzed for viscosity, phase separation, acidity, pH and sensory properties. Cultured buttermilk fortified w...
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Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverage was developed using fibre fortification. Acidity, pH, viscosity, whey separation and sensory properties were studied. Fortification with fibre (1-5%) showed nonsignifican...
Article
Guar gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50°C temperature. Hydrolyzed guar gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of nati...
Article
In the present study, micro-structural, thermal and rheological changes in the gluten network upon addition of gliadins at 5 and 10 per cent levels were investigated using scanning electron microscopy (SEM), thermo gravimetric analysis (TGA), differential scanning calorimetry (DSC) and dynamic rheometry. The addition of gliadins decreased the peak...
Article
Four wheat varieties were selected to study the contribution of gliadins and glutenins to the dough rheological parameters, pasting profile and bread quality. The results showed that gliadins, glutenins and Gli/Glu ratio had appreciable effects on the dough stability, dough development time, peak viscosity, breakdown viscosity, bread specific volum...
Article
Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the pr...
Article
Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallin...
Article
Two wheat varieties ‘C 306’ and ‘WH 542’ were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch valu...
Article
Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecul...
Article
Guar gum is a polysaccharide obtained from guar seed endosperm portion. Enzymatically hydrolyzed guar gum is low in viscosity and has several health benefits as dietary fiber. In this study, response surface methodology was used to determine the optimum conditions for hydrolysis that give minimum viscosity of guar gum. Central composite was employe...
Article
Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecul...
Article
Abstract Gliadins account for 40-50% of the total storage proteins of wheat and are classified into four sub-categories, α-, β-, γ- and ω-gliadins. They have also been classified as ω5-, ω1, 2-, α/β- and γ-gliadins on the basis of their primary structure and molecular weight. Cysteine residues of gliadins mainly form intramolecular disulfide bonds,...
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Purpose – The purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the cookie quality. Design/methodology/approach – Ten different wheat varieties were analyzed for the flour physicochemical characteristics, gluten composition and rheological properties. The different flours were baked into cookies. The co...
Article
The glutenins and gliadins were added to the base flour at varying concentrations of 2, 4, 6, 8, and 10 g/100 g flour, respectively. The addition of glutenins remarkably improved the mixing characteristics of the flour, while gliadins resulted in decreased dough stability and increased softening of the dough. The pasting characteristics varied with...
Article
Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ability to form hydrogen bonding with...
Article
In last few decades, indigestible carbohydrates as dietary fiber have attracted interest of food scientists and technologists due to its several physiological benefits. Dietary fibers are generally of two types based on their solubility i.e. soluble and insoluble dietary fiber. Significant physicochemical properties of dietary fiber include solubil...
Article
Abstract Purpose – The purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the cookie quality. Design/methodology/approach – Ten different wheat varieties were analyzed for the flour physicochemical characteristics, gluten composition and rheological properties. The different flours were baked into cookies...
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Synthetic milk is not milk but an artificial imitation of natural milk with a high degree of adulteration to increase the volume of milk and thereby the profit. Main components of synthetic milk are water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea. Most of these components such as urea, neutralizers and detergents...
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Fortification of bakery products with dietary fibre is attracting interest of food scientists and technologists. Present study involves the investigation of possibility of using guar gum soluble fibre in cookies. In last few decades, research studies evidenced that partially hydrolysed guar gum is useful in heart diseases, diabetes and digestive pr...
Article
Process variables for maximum viscosity reduction of guar gum were studied using response surface methodology. Central composite design with four independent variables: pH, temperature, reaction time and enzyme concentration was used to study the response variable i.e. viscosity. The experimental values of viscosity ranged between 14 and 348 cPs. T...
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The use of hydrocolloids as coating agents is an effective way to reduce oil absorption in fried products and an alternative solution to comply with both health concerns and consumer preferences. The present research was undertaken to analyze the effect of namely two hydrocolloids-gum acacia and guar gum as coating agents at four different concentr...
Article
Nutrigenomics is the science that examines the response of individuals to dietary compounds, foods and diets using post-genomic and related technologies. It aims to determine the influence of common dietary ingredients on the genome. This new understanding of health and disease will lead to innovative developments in human medicine, agricultural bi...
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Coffee is the most widely consumed beverages in the world. It is a complex chemical mixture composed of several chemicals. It is responsible for a number of bioactivities and a number of compounds account for these effects. The results of epidemiological research suggest that coffee consumption may help prevent several chronic diseases, including t...
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The manufacture of confectionery is fast becoming a specialized industry. This article discusses briefly the additives being employed in the manufacturing of confectionery. Chiefly, sweeteners, coloring agents, flavoring agents, emulsifiers, gelling agents, stabilizing agents and pH controlling acidulants and salts are used in the preparation of va...
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The effect of two hydrocolloids guar gum and xanthan gum at varying concentration was studied on the yield, viscosity, serum loss and sensory characteristics of tomato ketchup. The yield of tomato ketchup increased substantially from 33% to 48.05% upon the addition of hydrocolloids. The increase in yield followed the order control < xanthan gum (0....
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Genetic engineering is a revolutionary new technology. Genetically-modified foods have the potential to solve many of the world's hunger and malnutrition problems. Genetically modified crops are being produced that are more resistant to pests, tolerant to herbicides and more nutritious. However, there are concerns about the safety of genetically mo...
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Trans fats are created industrially through the partial hydrogenation of plant oils. They are commonly found in vegetable shortenings, some margarines, many crackers and cookies, snack foods, candies, baked and fried goods. High consumption of trans fat has been linked to the risk of coronary heart disease. The consumption of trans fats has been as...

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