Jagmohan Singh

Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu | SKUAST · Food Science and Technology

Cake is a form of food that is baked and usually sweet in taste. It provides fats, carbohydrates and body building protein. The aim of the present study was to develop carrot blended cake and to assess its quality characteristics during ambient storage conditions. For the development of carrot blended cake, refined wheat flour, whole wheat flour an...

Proteins are an essential macronutrient that has been trending positively in the minds of consumers, with demand increasing for both plant and animal protein sources. Plant proteins are preferable as animal proteins can have negative health consequences on humans. Plant-based proteins are more economical and consequently greater value for money. Nu...

Role of preservatives in preservation of fruits and vegetables

terpenoids: a review

The goal of the present study was to develop cookies with mixed wheat-bael powder. The following ratios of bael powder to wheat flour were used: T1 (100:0: WF: BP); T2 (95:05: WF: BP)

Green extraction technology and it's application in food industry

Melatonin (N-acetyl-5-methoxytryptamine) is a nontoxic biodegradable molecule produced naturally in a pineal gland of animals and different tissues of plants. It is an indispensable signaling molecule, involved in plethora of biochemical mechanism in plants. Melatonin can be used as eco�friendly safe substance for maintaining plant growth and de...

The present study was conducted out to develop nutritionally enriched noodles by supplementing wheat flour with mushroom and chickpea starch at different concentrations and its effect on physico-chemical, bioactive, cooking, microbial and sensory properties, morphological and textural properties has been investigated. The prepared noodles contained...

The objective of the current research was to develop nutritionally enriched cookies by combining protein-rich mushroom flour (MF) with barley flour (BF). In this study, BF was substituted with various concentrations of MF (10%, 20%, 30%, 40%, and 50%) to produce nutritional gluten-free cookies. All samples were analyzed for physicochemical, color,...

In this study, the physicochemical properties of freeze dried oyster mushroom powder were analyzed. The proximate composition result showed that oyster mushroom contains moisture content 4.98%, protein content 22.97%, crude fat 3.17%, total ash 7.54%, fiber content 25.44% and carbohydrate content was found to be 61.34%, respectively. The bulk densi...

Lavender.....

Tamarind is a nutritive and bioactive rich fruit with various health benefits. The seeds from tamarind are the major waste of tamarind fruit. The presence of tannins and other pigment constituents present in seed test can make seed unfit to consume, however it is edible after processing like soaking and boiling in water. Tamarind by-products can...

Recently, there has been a huge global demand for natural plant-derived pigments, which are enriched with antioxidant potentiality and can replace artificial pigments, especially in the food, pharmaceutical and cosmeceutical�based industries. Majority of the petroleum based or synthetic pigments are reported for their ill-effects on human heal...

Germination significantly increased the nutrient composition, total phenolic content, and antioxidant activity of the chickpea flour cultivars studied (GNG-469 and GNG-1581). Protein and starch digestibilities were significantly improved in germinated chickpea flour. Germinated chickpea flour formed gels that had a shear modulus about 60% that of t...

Fruit and vegetable wastes from the agri-food industry are produced in vast quantities and, due to their high moisture content and microbial load, can cause significant environmental contamination. The bioactive chemicals present in the leftovers can be employed as pharmaceutical excipients, food additives, or incorporated into pharmaceutical f...

Plant and plant-derived natural products have a protracted and huge records in conventional medicinal drug everywhere in the world. The use of plant and plant-derived natural products for medicinal, spiritual and beauty functions have a history dating back to the emergence of humanity. Medicinal vegetation are rich sources of bioactive compound...

The concept of nutraceutical evidence based medicines was started from a survey held in United Kingdom, Germany and France which concluded that diet is rated more highly by consumers than exercise or hereditary factors for achieving good health. Nutraceutical, a portmanteau of the words "nutrition" and "pharmaceutical", is a food or food product th...

This study was conducted in the division of the food science and technology SKUAST-Jammu in which the physicochemical analysis of the fruit of persimmon (Diospyros kaki L) was done in year 2020. The colour values L * , a * ,b * values, crude protein content, crude fat content, solubility per cent, crude fibre, TSS, and ash per cent, total sugars pe...

In the last few years, there has been a growing concern on Nutritional security as consumer need high quality food that are clean, safe and healthy altogether. This can be accomplished by employing more innovative technology like ozone treatment that ensures quality and safety of products. It can be successfully applied in purification of water, Sa...

In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated wit...

To explore the drying process, the effect of freeze drying and cabinet drying method on physico-chemical properties, colour parameters, bioactive compounds and structure of button mushroom were investigated. The moisture content and water activity (5.09% and 0.533) were low in freeze dried mushrooms than cabinet dried mushrooms (7.60% and 0.674), w...

Natural Polysaccharides have been considered to be the most promising materials in recent years because of their numerous advantages including their accessibility, non-toxic, biocompatible, biodegradable, and ease of modification.Natural substanceswith pharmacotherapy potential are currently viewed as a promising future alternative to conventional...

Instant noodles were prepared by supplementing wheat flour with mushroom and chickpea starch at different concentrations (100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20:: wheat flour: mushroom powder: chickpea starch). In present study, the further assessment was undertaken to assess the effect of value addition of mushroom powder and chickpea starc...

In this research, two common apple seed cultivars Viz: ‘Golden Delicious’ (GD) and ‘Red Delicious’ (RD) of Northern Himalayan region were characterized for physical, techno-functional, microstructure, thermal, and rheological properties. Seeds showed a significant difference in width, arithmetic, and geometric mean diameters, volume, and surface ar...

The current health scenarios describe growing public health problems, such as diabetes, hypertension, and cancer. Therefore, researchers focused on these health issues are interested in bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of multifunctional biological activit...

The study examined the physical, morphological, thermal, techno-functional, and rheological properties of two apple seed cultivars viz: red delicious (RD) and golden delicious (GD). Physical properties showed that red delicious seeds were significantly (p≤0.05) different in width, geometric mean diameter, arithmetic mean diameter, volume, and surfa...

In this study, the structural, antioxidant, antidiabetic, antiobesity, and antimicrobial properties of two himalayan apple seed varieties (red delicious (RD) and golden delicious (GD) was investigated. The morphological characterization of seed flours revealed starch granules of varying shapes and dimensions with agglomerated protein bodies. XRD sh...

Color is the prime attribute with a large impact on consumers’ perception, selection, and acceptance of foods. However, the belief in bio-safety protocols, health benefits, and the nutritional importance of food colors had focused the attention of the scientific community across the globe towards natural colorants that serve to replace their synthe...

Consumer unprecedented demand for high quality proteinaceous food and food products, and their associated health benefits has increased rapidly in recent years. Protein quality can be defined as the presence of all essential amino acids in appropriate proportion in protein molecule and is usually assessed through many analytical techniques. Consequ...

The main purpose of this study was to prepare a delicious value added product from the osmo-dried eureka lemon peel flakes which otherwise is a wastage material. The peels of eureka lemon were used to prepare flakes. Plain water was used for washing of flakes, thereafter after washing these were blanched for five minutes and dipped in sugar and jag...

Amlok (Diospyros lotus L.) fruit is growing in the hilly areas of jammu region of Jammu and Kashmir India. It is locally known as amlok. This fruit has black color and small in size and astringent taste. Analysis of the fruit was done quantitatively and qualitatively for various secondary metabolites such as total phenols, quercitin, flavonoids, al...

Nowadays, the consumers' understanding of the relation between diet and health has bought a profound change in their dietary pattern and lifestyle transformation. They aspire more to natural and health-full food products with desired quality and functionality. The emergence of this consciousness among consumers has become one of the driving factors...

A study was performed to assess the stability of sun dried persimmon (Diospyros kaki L) fruit slices during storage in various packaging materials viz wax paper, rice paper, aluminium foil and 150-gauge polypropylene bags and control sample in the Food Science and Technology division, SKUAST Jammu. Assessment was made for changes in chemical attrib...

The aim of the study was to investigate the effect of germination time on physical and cooking properties of chickpea grain, and physico-chemical, functional, pasting, rheological, structural and electrophoretic properties of chickpea flour. The study showed that with increase in germination time, L* and b* values, bulk density, cooking time and gr...

The physicochemical, functional, thermal, spectroscopic, rheological and electrophoretic characteristics of protein isolate extracted from native (ungerminated) and germinated chickpea cultivars (GNG-469 and GNG-1581) and their noodle making quality were studied. Protein isolates from native and germinated chickpea significantly (p≤0.05) increase t...

The osmo-dried peel flakes were developed from the peels of Eureka lemon, the peel flakes were washed with plain water, blanched for 5 min and dipped in sugar and jaggery syrup concentrations (50, 55, 60, 65, 70, 75 oBrix) for 24 h. After one day, the syrup was drained out and osmo-dried peel flakes were dried in cabinet tray drier (60oC) for 4...

Gluten free noodles were developed from rice flour with enhanced protein content through incorporation of protein isolate (2, 4, 6, 8, and 10%) from two germinated chickpea cultivars (GNG 1581 and GNG 469). Dynamic rheology suggested that protein enriched rice dough showed pseudoplastic behavior. The elastic and viscous moduli of dough increased wi...

Food producers gradually demand for effective quality control procedures to satisfy and regulate the requirements of consumer to enhance the production feasibility, automation, quality sorting and decreases time and cost of production. Also, there is the requirement for rapid and efficient techniques to identify the allergens and pathogens present...

Background and objectives Noodles from rice are consumed in most of the Asian countries due to ease in preparation and good consumer acceptability. So, the present study was designed to develop protein‐enriched noodles from rice flour and chickpea (germinated flour from 7% to 30% and protein isolate from 3% to 10%) and to investigate their physicoc...

A lab experiment was conducted during 2015-16 at Division of FST, SKUAST-Jammu. In the present study, intermediate moisture beetroot cubes were prepared by soaking the beetroot cubes in the soaking solution containing sugar:glycerol/sorbitol in the ratio of 100:00, 90:10, 80:20, 70:30, 60:40, 50:50 and 40:60. Fresh beetroot had moisture, total solu...

Microencapsulation is a procedure in which dynamic substances are covered by very little cases that has been broadly utilized in the food and pharmaceutical enterprises. This system can be utilized to decrease the expense of creation, to expand the solidness of mixes, to cover unwanted tastes, and to enhance the discharge properties of mixes in foo...

The present investigation was carried in Division of Food Science and Technology, SKUAST Jammu during the year 2015-2016. In the present study, phalsa pulp and pear juice were blended in the ratio of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50 for the preparation of crush as per FPO specifications. The processed...

The recent food-borne microbial outbreaks in the world have led to the search for more innovative ways to inhibit microbial growth in foods that will maintain their quality, freshness, and safety. One of the options, that provides an increased margin of safety and quality in food products is the use of antimicrobial packaging. The next generation o...

The present investigation was carried out with the objective to develop value added products and to assess the quality parameters of osmo air dried peach slices. The peach slices were dried by osmo air drying method. Dehydrated peach (Prunus persica (L) Batsch.) slices prepared were stored under ambient conditions in polythenepacks and subjected to...

The present study was undertaken to find out most suitable cultivar of aonla (Emblica officinalis Gaertn.) for development of value added products, i.e. osmo-air dried slices from four aonla cultivars, viz. Banarasi, Chakaiya, NA7 and Desi. The osmo air dried slices were prepared using sugar syrup of 700 Brix, citric acid for 24 hrs and dried at 60...

The three different cultivars of fresh peach viz. Shan-e-Punjab, Flordasun, Early Grande, were dried by different drying methods viz. sun drying, solar drying, oven drying and osmo air drying. Sensory evaluation of dehydrated peach slices revealed that Early Grand (Osmo air drying) recorded highest scores for colour (8.18), taste (7.81), texture (7...

Purpose of review : This article focuses on the use of active and intelligent packaging in the food industry and highlights areas where these techniques are being applied for the storage of fresh produce. Findings: Active and intelligent packaging are of great importance to the storage of fresh produce and several types of active packages are comme...

Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grain...

Aonla fruit is one of the most important fruit of tropics and subtropics. Being very astringent in taste, it less relished as a raw fruit by the consumers hence processing becomes essential. A comparative study was done to evaluate the most suitable cultivar from Banarasi, Chakayia, NA-7 and Desi for development of sauce using sugar and raw sugar a...

Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO components have been identified as effective antibacterial, e.g. carvacrol, thymol, eugenol, cinnamaldehyde and ci...