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Introduction
development of Immunity boosting fruit, vegetable, cereals based food products
Developmnet of tea based beverages and fermented products
Value added products from seabuckthorn
Skills and Expertise
Current institution
Additional affiliations
August 2009 - present
Publications
Publications (89)
Post-harvest management of horticultural crops is crucial for preserving quality, extending shelf life, and minimizing losses. This chapter delves into various aspects of this process, including harvesting techniques, handling, transportation, grading, sorting, storage methods, packaging, and post-harvest treatments. These practices are essential f...
The present work focusses on eco-friendly method of aqueous extraction of biologically active compounds from corn silk, a by-product of maize production, collected at dough stage of maturity. Three methods, namely, conventional, ultrasonication and microwave, were evaluated for efficient extraction of corn silk, on the basis of total phenol content...
This study introduces ice-sonication enzymatic extraction as a novel method for preparing honey-infused ready-to-drink (RTD) black tea, optimizing bioactive compound extraction and sensory appeal. The impact of ice addition (20–60 % replacement of water) and sonication time (10–60 min) on physicochemical properties, bioactive content, tea cream for...
Kangra Orthodox tea, prized for its unique flavour and health benefits, requires optimized extraction methods to maximize its potential. This study investigated a novel cold water extraction method employing ice sonication–assisted enzymatic treatment to enhance bioactive yield, mitigate tea cream formation, and improve the organoleptic quality of...
The quest for healthier beverage options has led to the development of low-calorie alternatives to conventional sugary drinks. This study focused on the use of ultrasonication-enzymatic extraction to produce a low-calorie ready-to-drink Kangra orthodox black tea with the natural sweetener Stevia rebaudiana. By employing sonication time (9 to 45 min...
Bambara groundnut (BG) is a particularly valuable underutilized crop indigenous to Africa that has gained popularity due to its high adaptation to climate change, drought tolerance and pest and disease resistance. It is chiefly cultivated as a plant-based protein alternative (containing 18-30 % protein) to meat in rural cuisines rather than an oil-...
Spray drying, which is a cost-effective dehydration method in the food industry, excels at preserving product integrity. Still, it has problems like losing quality because of heat, not being able to control particle sizes as well as it could, wasting energy, and nozzle blockages that make bioactive compounds like vitamin C, carotenoids, flavanols,...
Sugarcane juice (SJ), known for its rich nutrients, faces challenges in processing and marketing due to rapid spoilage by microbes and enzymes. This study aimed to develop techniques to extend the shelf life of SJ. We investigated optimizing SJ’s pH to 4.00 using different acids. Based on sensory tests, orthophosphoric acid (OPA) was chosen as the...
Sugarcane (Saccharum officinarum L.) a perennial long duration crop which belongs to family Poaceae, is widely cultivated as a major crop in tropical and subtropical regions of the world. A total of 116 sugarcane varieties have been identified under All India Coordinated Research Project on sugarcane, out of which 55 varieties have been registered...
The central goal of this investigation is to optimize static brewing using response surface methodology for the preparation of static brew ready-to-drink Kangra orthodox green tea, while enhancing flavour and quality while incorporating selected sweeteners to satisfy consumer preferences and market requirements. In this study, the concentration of...
The present study highlighted the objectives to optimize the blanching time for delaying the browning and for the preparation of acidified sugarcane juice and standardize the concentration of kiwi juice. In order to evaluate the stability of sugarcane juice and storage, studies of standardized products were conducted. Standardization of concentrati...
Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae family, and is considered as a crop of economic importance. It is the second largest agro based industry involving nearly 50.00 million farmers, their dependent and a large mass of agriculture labours. It is also known as noble cane, due to its high sucrose...
The present investigation aimed to find the best process variables for microencapsulation of sugarcane juice acidified with orthophosphoric acid. Different levels of carrier agent, i.e. 8.00 to 14.00% maltodextrin, were investigated at 150 °C and 170 °C inlet temperatures. The spray drying conditions for acidified sugarcane juice were optimized at...
The study was conducted to evaluate six genotypes of chrysanthemum (Chrysanthemum morifolium Ramat.) for cut flower production and different value-added products prepared from the flowers of selected genotypes at the Experimental farm of Department of Floriculture and Landscape Architecture, Dr. Y.S. Parmar University of Horticulture & Forestry, Na...
In the present study, the effect quality characteristics of batter such as the viscosity, moisture content and density were observed on various parameters of waffle cones viz., baking loss, thickness, weight, moisture content, and crispiness. The batter density was recorded as 1.04-1.25 g/cm 3. It was observed that the water content possessed a non...
Consumer awareness of the health benefits of omega‐3 fatty acids is driving the increasing consumption of food fortified with essential fatty acids. Food fortification has been identified as the workable strategy by the WHO and FAO to decrease the incidence of nutrient deficiencies at the global level and fruit/s cereal‐based bars are one of the mo...
apple, functional, pomace, dietary fibre, waste Apple pomace is considered a major by-product of apple juice processing, which is generated in several million metric tons worldwide every year. Due to its low recovery rate, it is generally disposed of as waste, resulting in various public hazards and environmental pollution. However, it is a rich so...
Consumers nowadays are demanding for clean and safe food without disrupting the nutritional and sensory qualities of food. To extend the shelf life of food, various thermal treatments are applied during processes. However, the nutritive and sensory qualities of the commodity may suffer as a result of these thermal processes. Consumers today demand...
In current years, due to the growing global population and speedy environmental changes, various types of pathogens, microbes and extensive use of chemicals in agriculture has become the main reason for ensuring the safety of food. The presence of unsafe levels of pesticides, pathogens and microbes in food represents a serious threat to the safety...
People are focusing more on gluten free food products with minimal production costs. Maize is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion people in the world. Maize was the first plant cultivated by farmers 7000–10,000 years ago in Mexico and later spread to various parts of the world. Maize is gener...
Supercritical fluid extraction is the most effective and efficient way to extract valuable constituent botanicals. Supercritical Fluid Extraction (SFE) is the process of separating one component (extractant) from another (matrix) using supercritical fluids. Supercritical fluids are highly compressed gases, which have combined properties of gases an...
Consumers nowadays are demanding for clean and safe food without disrupting the nutritional and sensory qualities of food. To extend the shelf life of food, various thermal treatments are applied during processes. However, the nutritive and sensory qualities of the commodity may suffer as a result of these thermal processes. Consumers today demand...
Supercritical fluid extraction is the most effective and efficient way to extract valuable constituent botanicals. Supercritical Fluid Extraction (SFE) is the process of separating one component (extractant) from another (matrix) using supercritical fluids. Supercritical fluids are highly compressed gases, which have combined properties of gases an...
After the COVID-19 pandemic consumers have realised the importance of healthy diet and are more inclined into the consumption of low-fat products to decrease the risk of various chronic diseases and to maintain a healthy body. Fats play an important role in the acceptability of food by determining the texture, taste and flavour of foods. However, c...
Recently, pigmented rice red rice, black rice and wild rice) varieties have gained attention from consumers for their high bioactive compounds which include phenolic compounds that possess antioxidant, anti-carcinogenic, anti-allergic, anti-inflammatory, anti-atherosclerosis and hypoglycaemic activities. Prescribed methods were used to evaluate the...
ABSTARCT: Rice is one of the most well-known cereal foods, has been a primary food for many people around the world. Prescribed methods were used to evaluate the results at YSPHFU, Solan, Himachal Pradesh. The ash content of white paddy (Raw rice, flour and parboiled) was found between 0.54±0.015, 0.53±0.015 and 0.86±0.010 whereas in red paddy (Raw...
The study was carried out for utilization of rainy season guava fruits cv. Shweta for preparation of foam mat dried guava fruit powder. The conversion of guava fruit pulp into foam was optimized by whipping the pulp after addition of glycerol monostearate (GMS) and drying the resultant foam in dehydrator (60±5 °C) to constant moisture content. Dryi...
Microwaves and Radiowaves are the non ionizing electromagnetic radiations ranging between 300MHz to 300 GHz and 300 KHz to 300 MHz respectively. They are used in various fields, however, they are gaining marked popularity in food technology nowadays. This paper reviewed the history, basic principles, advantages, disadvantages, uses and applications...
In the present study, the effect of preservative solutions on bud opening and vase
life of rose cv. “Blush” was observed for three flowering seasons viz., MarchApril, June- July, and September- October in the year 2018- 19. The cut rose
stems (before unfurling of petals) were treated with solutions viz., T1: Control
(Distilled Water), T2: Sucrose (...
Protein isolates were obtained from defatted wild apricot press cake by isoelectric precipitation. The physico-chemical and functional properties of wild apricot protein isolate was significantly different. The wild apricot protein isolate had moisture content 12.67 per cent, ash content 5.84 per cent, crude protein 90.15 per cent, soluble per cent...
A numerous types of tree flowers are present in nature and few of them such as Rhdodendron, Bauhinia, Mahua, Gulmohar, Palash, Sesbania, Woodfordia, Simbal, etc. are being utilized traditionally as food and medicine by the localities of India. These flowers are rich in phytochemical (flavonoids, anthocyanins, phenolic acids, carotenoids, tannins, s...
Background: The purpose of this review paper was to explore the components and their respective health effects and safety aspects regarding the consumption of diet drinks (DDs).
Methods: A wide variety of the relevant publications (published before 2018) were identified through searching electronic databases (ScienceDirect, PubMed, SciELO, Google S...
Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this ble...
Apricot oil extracted from wild apricot kernels with low acid value, rich in vitamin E and fatty acid was selected as the base material for the optimization of formulations of apricot based massage cream. The massage cream was developed by different concentration of oil and was compared with the commercially available apricot cream, on the basis of...
Chayote [Sechium edule (Jacq) Swartz] is an underutilized, nutritious vegetable, which is reported to contain a variety of phytochemicals. A process was designed to increase acceptance of Chayote in a beverage using concentrations of sugarcane juice, salt, and mint and coriander herb extract using response surface methodology. The statistical desig...
In spite of good yields, high vitamin C content, nutritional and medicinal values, lime (Citrus aurantifolia Swingle is not commercially exploited due to the presence of bittering compounds. The present investigations were therefore, aimed at reducing the bitterness of juice for preparation of concentrate. Out of the different methods of juice extr...
Ginger (Zingiber officinale Roscoe) is an important spice crop in India, which is also one of the leading producer and exporter of ginger in the world. During cultivation, the crop is severely infected by various diseases of them soft rot, yellows, Phyllosticta leaf spot, storage rot, bacterial wilt, mosaic, chlorotic fleck are important. These dis...
Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the locati...
Apple pomace, an industrial by-product generated from apple juice processing industries, is a good source of pectin. The method for pectin extraction has been standardized by autoclaving apple pomace flour for time intervals of 15, 30, 45 and 60 min at 121 °C. The extraction of pectin by using autoclave at 121°C for 60 min followed by precipitation...
In the present study, pre-treatments have been standardized for the preparation of intermediate moisture products from papaya viz. osmotically dried slices and candy. Out of various treatments tried, the pretreatment consisting of blanching of fruit slices for 1 minute with 0.2% citric acid followed by dipping in 0.2% KMS for 20 minutes was standar...
Various treatments were optimized for the preparation of toffee and bar/leather from papaya fruit. Out of various treatments papaya toffee prepared in combination with apricot (50:50) and papaya bar/leather prepared using 30ºB TSS, 0.5 per cent acidity and 0.02 per cent KMS were rated the best on the basis of sensory evaluation. The papaya toffee c...
Survival of Rough Lemon (Citrus jambhiri Lush.) Seeds Under in Vitro Saline Conditions.
The effect of salinity on in vitro survivality and growth of rough lemon (Citrus jambhiri) seeds were studied. The seeds were subjected to different concentrations of salt (0.1-0.9% NaCl in MS medium) and compared with control. In all salt treatments, leaves of rough lemon seedlings showed severe injury symptoms of chlorosis and necrosis. With the...
Technology for utilization of seabuckthorn berries for preparation of fruit leather/bar was optimized by modifying the foam
mat drying technique. The conversion of seabuckthorn juice/pulp into foam was standardized by whipping the pulp after addition
of CMC @ 0–3% at 5 °C and drying the resultant foam in dehydrator (55 ± 2 °C) to a moisture content...
The quality of taro leaves, Colocasia esculenta (L.) Schott, dried in mechanical dehydrator was studied as an attempt to develop a dehydrated product from this vegetable. The effect of different blanching types (water blanching and steam blanching), time period (10 sec to 3 min) and chemical blanching (MgO, NaCl, NaHCO3 and EDTA) was also studied w...
In vitro approach was adopted to study the effect of salinity on survival and growth of rough lemon (Citrus jambhiri Lush.) seeds. North-West (Punjab) part of India has been facing a major problem of soil salinity for citrus orchards. Therefore, it is logical to study the salinity tolerance of common citrus rootstock, rough lemon (Citrus jambhiri L...
Suitability of processing of lye peeled peach halves of cultivar 'July Elberta' in A 21/2 size tin cans and 500 g glass jars in a covering medium of 40oB syrup in different proportions (10-40%) containing either peach pulp or enzymatically extracted (pectinase @ 0.5%) peach juice fortified with or without ascorbic acid (500 ppm) was evaluated on th...
The effect of salinity on in vitro survivality and growth of rough
lemon (Citrus jambhiri) seeds were studied. The seeds were subjected
to different concentrations of salt (0.1-0.9% NaCl in MS medium)
and compared with control. In all salt treatments, leaves of rough
lemon seedlings showed severe injury symptoms of chlorosis and
necrosis. With the...
This study presents nutritional and antimicrobial characteristics of seabuckthorn seed oil, extracted from berries of Hippophae salicifolia (4.3-4.9%) and H. rhamnoides (4.75-5.25%). Physicochemical analysis of seed oil gave: acid value, 4.0-4.7 mg KOH/g; saponification value, 184.3-230.2 mg KOH/g; peroxide value, 17.5-18.3 meq/kg; and unsaponifiab...
Suitability for utilization of seabuckthom berries grown in cold desert areas of Himachal Pradesh was studied for preparation of appetizer (spiced squash) and ready-to-serve (RTS) beverage. The hot break method consisting of heating berries at 90+/-2 degrees C for 5 min followed by extraction of pulp through pulper was found most appropriate in ter...
The lipids extracted from 2 species of seabuckthorn seeds (Hippophaë salidfolia and Hippophaë rhamnoides) grown in Indian Himalayas were evaluated for physico-chemical characteristics and antimicrobial properties. The oil constituted 4.6 and 5.0% of the seeds of H. salicifolia and H. rhamnoides berries, respectively. The characteristics of oil were...
Lye peeled peach halves of July Elberta canned in A21/2 size tin cans in a covering medium of 40°B in different proportions (10-40 per cent, peach pulp and enzymatically extracted peachjuice with or without ascorbic acid at 500 ppm) were evaluated for storability, nutritional value and sensory attributes. Cut-out analysis of canned fruits after 6 m...
