Deepika Kathuria

• Bachelor of Science (Food Technology) Master of Science (Food Technology)
• PhD Student at Dr. Yashwant Singh Parmar University of Horticulture and Forestry

The genetic diversity in agronomic, grain (physical) and whole wheat meal (WWM) (physicochemical and pasting) properties from sixty-one old and new wheat lines were evaluated. Furthermore, the rheological and functional properties of chapatti and deep fried puffs prepared from sixty-one old and new wheat lines were also evaluated. Statistical analy...

Drought and heat are major challenges for crop growth and food production, aggravated by climate change. These stresses possess complex and cumulative impact on various aspects of plants, including their appearance, physiology, biochemistry, and genes, ultimately affecting their ability to perform photosynthesis. These environmental challenges are...

A substantial portion of the worldwide population relies on wheat as a foundational dietary staple. However, the increased occurrence and severity of drought and heat stress events due to climate change pose significant threats to wheat production. The physiological and biochemical responses of wheat to drought and heat stress (HS) varied and had u...

The present study is to investigate amino acid compositions and protein characteristics of gluten extracted from different varieties of wheat and their influence on the pasting properties of starch. The starch and gluten are isolated separately from 12 wheat varieties categorized by grain hardness, i.e., hard (HW), medium hard (MHW), and soft (SW)w...

Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This tec...

The field of metabolomics has undergone substantial growth, particularly in its application to cereals and their derived products. This comprehensive analytical technique offers insights into the complex and dynamic metabolic profiles of cereals and their derivatives, thereby contributing to a deeper understanding of the composition, quality, and n...

Foodomics is an omic technique that integrates with the study of food and nutrition. The technique delves into the composition, functions, and expression outcomes of genomics, transcriptomics, proteomics, and metabolomics, shedding light on how nutrients influence gene and protein expression. It enables the understanding of cellular processes, func...

Food plays a significant role in human existence. It is necessary to reduce food wastage, and enhance both food management and safety protocols. The growing prevalence and advanced nature of computational networks have empowered modern industrial and logistical frameworks. These networks continuously generate data from sensors, systems, intelligent...

Triticale is a man-made cross between rye and wheat, which was developed in the late nineteenth century. Europe had the largest area and production under triticale cultivation followed by Asia and America in the year 2021. On a global level, Poland is the leading country covering the largest area under triticale cultivation (33.45%) with a producti...

Fruit is a crucial component of our diet, and breeding to produce nutrient‐rich cultivars necessitates a thorough examination of their metabolite composition. Fruit contains hundreds of different chemicals, including both primary and secondary (or specialised) metabolites. The structural diversity of health promoting and sensory attributes impartin...

Persimmon (Diospyros kaki L.) is of Japanese origin and the most important species from nutritional point of view. It is generally recognized as outstanding source of nutritional and biologically active compounds. The fruit are enriched with different kinds of nutrients. The quality of fruits is defined by its physical and chemical characteristics....

Persimmon is also known as Japaniphal (Diospyros kaki L.) used for preparing dehydrated persimmon slices. Among different pre-treatments (blanching, potassium metabisulphite, citric acid, ascorbic acid) used prior to drying, the steam blanching for 3 min + KMS (300 ppm) + citric acid (0.3 %) immersed for 20 minutes in water found to be highest sens...

Changes in techno‐functional properties of buffalo milk were evaluated due to variation in calcium content. Decalcification resulted in significant variation in ζ‐potential, casein size, colour and η app . However, calcium addition only influenced ζ‐potential of milk. In case of acid gelation, the time and temperature required for coagulation decre...

The microbiota of the gastrointestinal tract is one of the most intricate ecosystems found in nature. More than a thousand different bacterial species have been identified in the gut microbiome, the majority of which belong to the phyla of Firmicutes (31.1%), Proteobacteria (29.5%), Actinobacteria (25.9%), or Bacteroidetes (7.1%). There is a symbio...

Changing lifestyle and maintaining good health status has encouraged the demand for inexpensive functional food products. Sprouting is considered one of the best conventional techniques for improving the availability of nutrients that are beneficial to human health. Although germination is an efficient traditional approach, unfavourable ecological...

Significance of fruits intake and reduction of non-communicable diseases

Soybean is a natural source of isoflavone. Its extract has a bitter and astringent taste and undergoes through oxidative deterioration. The study aimed at encapsulation of isoflavone extract using different carrier material through freeze drying. Maltodextrin, β-cyclodextrin, and tapioca starch were employed in 1:3 while sodium alginate and carboxy...

This research was carried out to assess processing methods on the nutritional composition of ripe pumpkin (C. moschata). Thermal processing (steam blanching and drying) was used to prepare pulp and powder. Pumpkin slices of treatment T6 were steam blanched for 4 minutes, soaked in potassium metabisulfite (KMS) for 15 minutes and awarded the highest...

The study aimed at evaluation of β-galactosidase activity for lactose hydrolysis (DH) and galactooligosaccharide (GOS) formation at 7 °C. β-galactosidase derived from K. lactis was more effective than B. lichenformis for DH and GOS formation in 16 % lactose solution. β-galactosidase from K. lactis exhibited 96.61 % DH and 7.28 % GOS production afte...

Bamboo shoot is a functional food due to the presence of biochemical components. Therefore, there exists a great opportunity especially, for the preparation of bamboo shoot powder and its utilization in food products as therapeutic agent. The bamboo shoot powder and extracted bamboo dietary fibre were incorporated in cookies at 0 % (Cookies with 10...

The investigation deals with development of soymilk and tofu and their enrichment @ 50mg of isoflavone/250mL of milk or 100 g of paneer in the form of extract or encapsulated extract. The incorporation of isoflavone had significantly (p <0.05) enhanced the value for all the functional characteristics in product. The particle size distribution of so...

Background Sous vide is a low-temperature long-time technique performed under vacuum conditions. This technique is being followed for various food products such as fruits, vegetables, meat, seafood, etc. These foods contain different naturally present components having nutritional, functional and phytochemical properties that act as a good source o...

Purpose Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as trypsin inhibitor, phytic acid, etc. The present study aimed at evaluation of Harit soya seeds of different treatments such as soaking, dehulling, germination, soaking+r...

The major objective of this investigation was to extract isoflavone from Harit soya seeds to increase the aglycone form. The isoflavone was extracted using different method viz. water, solvent and ultrasonic‐assisted method by varying solvent concentration, extraction pH, temperature and time. The maximum quantity of isoflavone content was obtained...

Aim: Utilization of bulk availability of low cost ripe pumpkin into processed products with high nutritional and functional characteristics. Place and Duration of Study: Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP, India, between the years 2015-2017. Methodology: A fruit bar was...

Malnutrition is a broad concept that includes both under- and over-nutrition. It is the most serious public health problem and the leading cause of child mortality. About a third of children in developing countries are either underweight or stunted. Micronutrient shortages affect more than 30 percent of the world's rising population. Under nutritio...

Persimmon fruit (Diospyros kaki L.) is a highly nutritious fruit with bestowed antioxidant properties. But due to its perishable nature, it is produced for a very shorter period of time. Preservation of fruit in the form of pulp acts as a suitable method to provide availability of the fruit throughout the year. The main objective of this investigat...

Purpose The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit ( Siraitia grosvenorii ), which are associated with its bioactive constituents. Design/methodology/approach Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditiona...

A ready-to-serve (RTS) beverage was developed using pulp, extracted by the cold and hot pulping method. Among different combinations of TSS (10, 12, 15 °Brix), pulp concentration (10, 15, 20 %) and acidity (0.2, 0.3, 0.4 %) beverage developed in which treatment T5 at 10°Brix using cold extracted pulp and in treatment T2 at 12 °Brix using hot extrac...

Persimmon (Diospyros kaki L), is an ornamental tree known for its delicious berry like fruits. The fruit is appreciated for its nutritional value, health benefits and rich flavor. The physico-chemical properties of the fruit are an important indicator for its quality. Persimmon fruit part varies with sufficient amount of nutritional characterist...

The study aim at utilization of bulk availability of low cost ripe pumpkin into processed products possessing health benefits. A fruit bar was developed using pumpkin (Cucurbita moschata) at 40°Brix, 1.5% citric acid and 2% pectin by varying cooking method (with and without cooking of ingredients; with and without cooking of ingredients using conce...

The present study was investigated for the development of osmo dried pumpkin cubes. For osmotic dehydration of pumpkin, combination involving soaking of cubes in 60 °B sugar solution for 6 h at 50 °C prior to dehydration was found to be the best on the basis of sensory evaluation. For storage, four different treatments were given to cubes to mainta...

The aim of this research was to extract starch from potatoes using physical, enzymatic and alkaline method and to compare the best method on starch yield and recovery. The different parameters were investigated in both raw potatoes and starch. The physico-chemical characteristics were weight (281g), size (5.21cm), edible portion (93.59%), volume (6...

Siraitia grosvenorii (formerly known as Momordica grosvenorii) is an herbaceous perennial vine, belongs to a family Cucurbitaceae. The fruit is native to southern China which is being characterized for its sweet taste. The fruit is often called as luo han guo (China), la han qua (Vietnam) and more popularly in English as arhat fruit, Buddha fruit,...

Bioactive compounds are important constituents of the food that provide health benefits beyond basic nutrition. The animal products contain health promoting substances possessing antioxidant, antithrombotic, anti- inflammatory and anti-carcinogenic properties. In the last two decades, there is enormous increase in the production and consumption of...

Starch is a polysaccharide insoluble at room temperature, highly challenging for enzymatic hydrolysis and lack specific functional properties which ideally make it unsuitable for application in different food products. To derive the benefits of functional properties and expand its utilization, starch needs to be modified by derivatization. Modifica...

In the 19 century, pioneers such as Nicholar Appert and Louis Pasteur developed the concept of food packaging and preservation that still maintain relevance today. Increase in the economy of many countries, increased the demand of processed food, over staple food. This has forced food packaging industries to investigate newer and more advanced pack...