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- Professor and Dean Research & Outreach
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Publications
Publications (38)
The study investigated the impact of three processes—curd-butter (CD), cream-butter (CM) and fermented cream-butter (FC) on fatty acid composition and volatile profiles of clarified butter (ghee) obtained from two cow breeds, Deoni (DN) and Holstein Friesian (HF). Gas chromatography-mass spectrometry (GC–MS) identified 26 fatty acids in ghee. There...
Triphala is a traditional Ayurvedic herbal formulation composed of three fruits: amla (Phyllanthus emblica), bibhitaki (Terminalia bellerica), and haritaki (Terminalia chebula). Triphala is a potent Ayurvedic remedy that promotes digestion, detoxification, and overall wellness, while also providing antioxidant benefits through its trio of nutrient-...
Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the United Nations declared 2023 as the International Year of Millets (IYOM) to promote their reintroduction into global food systems. Millets offer benefits lik...
The scientific view on dairy fats is undergoing a change. While at one time they were associated with negative health effects, recent scientific research has provided new insights into the functional benefits of dairy fats and their fatty acids. This changing scientific view on dairy fats is also resulting in a scientific interest in Ghee, the clar...
This article narrates the potential role of sesame oil-based Anu taila for respiratory health and the prevention of COVID-19. Ayurveda recommends the use of sesame oil and A. taila as a part of daily routine (dinacharya) for oral gargling and transnasal application (Nasya) for preventing upper respiratory tract infections. Recent studies on COVID-1...
This study explored the use of millets flours as a secondary ingredient with soy protein isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets (sorghum, pearl millet, and finger millet) with three incorporation levels (10%, 20%, and 30%) were extruded at 60%, 65%, and 70% moisture content. The results showed that millet...
The study investigated the effect of process parameters on the system and textural properties of soy-based high-moisture meat analogues (HMMA) produced using a twin-screw extruder and compared the resulting properties to those of real meats. The span of values obtained for the various textural properties of the HMMA varied widely, with hardness, ch...
The millets can be good additions as they are the good source of protein, minerals and vitamins. The nutrition quality of the dietary protein is assessed by various methods one of them being Protein Digestibility Corrected Amino acid Score (PDCAAS, FAO, 1991). The study gives different formulations with millets to be explored for developing new pro...
Millets are resilient crops. They guarantee food on the plate under stressed environment conditions that most other food plants cannot withstand and have therefore been part of the traditional food systems of arid and semiarid landscapes. However, as irrigation networks expand millets find themselves marginalized in the diets of the masses. Several...
Ayurvedic Medicine, or Ayurveda, is a traditional Indian health care system. Research into the medicinal plants utilised in Ayurveda is becoming a global endeavour, and large pharmaceutical companies are investing in novel drug discovery from Ayurvedic sources as a number of clinical studies have demonstrated efficacy of natural products from Ayurv...
Ayurvedic Medicine, or Ayurveda, is a traditional Indian health care system. Research into the medicinal plants utilised in Ayurveda is becoming a global endeavour, and large pharmaceutical companies are investing in novel drug discovery from Ayurvedic sources as a number of clinical studies have demonstrated efficacy of natural products from Ayurv...
The textural range achievable for twin-screw extruded, high moisture meat analogues using soy-based protein blends over a wide range of operating parameters was studied. This range was compared to the textural parameters of real meats to understand the gaps between the two and identify the challenges to address through further research for whole-me...
The global pandemic of COVID-19 caused by SARS-CoV-2 (also known as 2019-nCoV and HCoV-19) has affected many countries worldwide. Emerging strains of SARS-CoV-2 exhibit dynamic genomic and structural patterns gradually, where the development of a suitable vaccine has become more challenging. Identification of novel compounds that control the viral...
Infusion profiles, partitioning property and spectrophotometric correlations for different components present in tea have been discussed in the present work. The infusion profiles of four different marketed tea brands were studied over 50-100°C. The results obtained from the studies show the direct relationship of infusion profiles with brewing tem...
The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle si...
Mathematical model to predict tea infusion kinetics which accounts for swelling kinetics of tea granules is presented. Swelling kinetics of tea granules has never been taken into account for models developed so far. Differential equations (DEs) for concentration of tea constituents inside tea granule with respect to radius and time were derived. So...
In this study, the swelling kinetics of individual tea particles as well as bed of tea granules were investigated for different types of teas. The swelling experiments involved image analysis and volume measurements of tea particles. Each individual particle shows different swelling characteristics. Separating funnels and cylindrical columns of var...
Two different types of CTC (Crush, Tear and Curl) teas were used for infusion kinetics study. Infusion kinetics for these and their ground and sieved fractions were studied over a 15-min period at 60°C and 80°C. Samples were analyzed using UV-Vis spectroscopy. Results of infusion have been interpreted in terms of gallic acid equivalence (GAE). Frac...
The present work describes the possibility of using pervaporation to recover the tea aroma compounds from tea aroma condensate generated in the manufacturing of tea or instant tea, as well as directly from tea extract. Eight compounds that make a significant contribution to tea aroma, namely, trans-2-hexenal, linalool, cis-3-hexenol, 3-methylbutana...
Hairy root cultures of Beta vulgaris L grown in a bubble column reactor were permeabilised by exposure to B5 medium of pH 2.0. The roots released 39% of their total pigments on a 10 min exposure to B5 medium of pH 2.0 followed by return to standard 135 medium. The pigments released in the extracellular medium were recovered on an adsorption column...
Enhancing yields of phytochemicals is a crucial step in the development of bioprocesses for their production from plant cell and tissue culture. The yield of secondary metabolites related to defense pathways in plants can be enhanced by elicitation. Though successful application of this technique to cultures of various species has been demonstrated...
Great potential exists in the use of Plant Cell and Tissue Culture (PCTC) technology for the production of food ingredients. Tremendous progress has been made in recent years in the basic understanding of plant metabolic pathways and regulatory mechanisms, in the developments of processes for increasing yields and in the design and operation of bio...
Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled...
Brief exposure of Beta vulgaris root cultures to acidic medium resulted in release of betalain pigments while the capability for regrowth and continued pigment
accumulation was retained. A 10-min exposure to pH 2 followed by return to standard growth medium (pH 5.5, 1.1 mM PO4) resulted in release of 0.59 mg pigment/g dry weight over the subsequent...
The ability of methyl jasmonate (MeJa) to induce sesquiterpene production in root cultures of Hyoscyamus muticus has been studied. Although MeJa alone could not induce sesquiterpene in unwounded culture, MeJa added in the presence of
wounding displayed a dose-dependent response, saturating at 50 µM. The ability to respond to MeJa declined with an i...
The power inputs, oxygen mass transfer, and mixing requirements during inoculation, growth, and production phases all have implications for scale-up of plant cell culture reactors.
The strength of binding of a fungal elicitor derived from Rhizoctonia solani to Agrobacterium-transformed root cultures of Hyoscyamus muticus is assessed. Two techniques are used to estimate the equilibrium binding constant: (1) a dose response, which involves the measurement of sesquiterpene formation in the presence of different amounts of elicit...
