Monika Sood

Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu | SKUAST · Post Harvest Management

Bread is one of the staple foods and largely consumed throughout the globe. Seabuckthorn (Hippophae rhamnoides L.) is rich in nutrients and bioactive compounds possess numerous health benefits. Spirulina also known as ‘Food of the future’ is source of good quality protein, fiber and other nutrients. The aim of the study was to develop bread from en...

Spread is a nutritious and flavourful alternative to the jams and butters. The current study's goal was to create a functional spread based on apples by adding beetroot pulp and evaluating its physico-chemical, microbial and sensory properties under ambient storage conditions. The control spread was made exclusively of apple pulp. The remaining fiv...

Rice bran can serve as both a food ingredient and a source of oil to meet the increasing demands. However, the lipase enzyme present in bran comes into contact with fat during milling process and causes hydrolysis of fats to free fatty acids (FFAs) and glycerol leading to the development of hydrolytic rancidity which is responsible for off-flavour...

This study investigates the effects of incorporating microwave-stabilized wheat bran into tortilla chips, focusing on nutritional, sensory, and storage-related characteristics. Tortilla chips were developed with varying wheat bran levels (0–30%) and evaluated for sensory attributes, moisture content, water activity, lipid stability, and microbial l...

This study investigates the effect of incorporating microwave-stabilized wheat bran (SWB) into tortilla chips on their physical, functional, and nutritional properties. Wheat bran, a byproduct of wheat milling rich in dietary fiber, minerals, and bioactive components, was stabilized via microwave treatment to reduce rancidity and improve shelf life...

Bioactive Compounds including polyphenols, alkaloids and carotenoids

Broken rice is fragmented but it cannot be considered as defective because it has same nutritional value as unbroken rice contains. Also, if the broken rice contains all germ and bran, then it has nutrition as brown rice, otherwise it has nutrition as white rice. In the present investigation, protein and fiber rich noodles were prepared by incorpor...

This study was conducted over two growing seasons (2022-2023 and 2023-2024). Using a randomised block design, 16 treatments consisted of combinations of vermicompost, biochar, jaggery, poultry manure, farmyard manure, cow urine, and neem cake, and three replications were used in the study. The objective was to assess how these organic amendments af...

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...

Gluten- free products are indispensable for people with celiac disease because till date the only treatment is to follow a gluten-free diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. The present investigation was therefore, carried out toformulate gluten-free cookies and...

The present investigation was carried out with the objective to assess the nutritional and organoleptic quality of brown rice based nutri-bar during storage period of 90 days. Varied percentages of brown rice, oats and flaxseeds were mixed together to form seven different treatment combinations. For the development of nutri-bar brown rice, oats and...

The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:10, 85:15, 80:20, 75:25 and 70:30 and were packed in laminate pouches a...

Authentication is the process of confirming the characteristics listed on a product's label as well as assessing the extent to which food has been tampered. Food adulterations and frauds have skyrocketed in the last few years. A range of methodologies that offer analytical signals about the food's composition in a non-selective manner are officiall...

Nectar is a refreshing beverage consisting of 15°B TSS, at least 20% juice and not more than 1.5% acidity. Nectar is a ready-to-drink type of product which is prepared via pulp or juice of fruits, vegetables or both along with water and sugar. Present study was undertaken to evaluate various nutritive and organoleptic qualities of bottle gourd base...

The objective of the current research was to formulate the instant khichdi mix from processed brown rice (IBR) and dehulled mungbean (IDM) and to evaluate its minerals, bioactive components, microbiological and organoleptic parameters during storage of 90 days. Six composite instant khichdi mixes were formulated by taking different proportions of p...

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)

In the vast and colourful universe of candies, there is a type that stands out for its unique texture, mouth-watering flavours, vibrant colour, appealing shapes and endless variety-Gummy candies. When it comes to sweet treats that evoke nostalgia and bring joy to both young and old, gummy candies take the lead. Enjoyed by people of all ages, these...

Broccoli is a nutritious green vegetable that is known for its green, tightly clustered flower heads, which are edible. It is a rich source of vitamins, minerals, and other dietary fiber, making it a healthy addition in human diet. Broccoli is a versatile vegetable, and various by-products can be produced from different parts of the vegetable.

Physico-chemical and Microbiological Analysis of Brown Rice Based Instant Porridge Mix during Ambient Storage

The present investigation was undertaken with the objective to determine the best stabilization method which would safely preserve the wheat bran. For the stabilization of wheat bran, different methods (microwave heating (2450 MHz for 3 minutes), hot air oven (120℃ for 10 minutes), autoclave (121℃ at 15 psi), roasting (190℃ for 10 minutes) and chem...

The present investigation was undertaken with the objective to determine the best stabilization method which would safely preserve the wheat bran. For the stabilization of wheat bran, different methods (microwave heating (2450 MHz for 3 minutes), hot air oven (120℃ for 10 minutes), autoclave (121℃ at 15 psi), roasting (190℃ for 10 minutes) and chem...

Green extraction technology and it's application in food industry

Broken basmati rice, green leaf powder, water absorption index, fryums, overall acceptability The greatest challenge to the food sector has been the development of new products incorporating unexploited vegetables with minimal impact on their predetermined structures and adding nutritional quality. In order to add value and develop better alternati...

An experiment was carried out for preparation of blended toffee from pumpkin-mango at Division of FST, SKUAST-Jammu. Pumpkin and mango pulp were blended in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50 and 100% pumpkin toffee as control. The prepared toffees were wrapped in butter paper followed by coloured polypropylene sheets and then packed in...

An experiment was carried out for preparation of blended toffee from pumpkin-mango at Division of FST, SKUAST-Jammu. Pumpkin and mango pulp were blended in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50 and 100% pumpkin toffee as control. The prepared toffees were wrapped in butter paper followed by coloured polypropylene sheets and then packed in...

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...

Seabuckthorn (Hippophae rhamnoides L) belongs to the family Elaegnaceae is an economically and ecologically important plant of Ladakh. Seabuckthorn is a Super Healthy Fruits rich in bioactive compounds viz., vitamins, antioxidant and minerals. Seabuckthorn exhibits antibacterial, antifungal, antiviral, anticancer activity and several other health b...

The lab experiment on development and evaluation of osmo-dried peel sticks from galgal was laid out with six treatment combinations i.e. dipping concentration of sugar and jaggery solution of 30, 40 and 500Brix with three replications. The experiment was conducted by using factorial completely randomized design. The osmo-dried galgal peel sticks we...

Gels is a soft, solid, semi-solid material that retains large amount of water in their system or in simple words can be defined as solidified liquids. Gels can be classified on the basis of their bonds into two main types: physical and chemical gels which can be distinguished by the nature of bonds i.e physical gels are linked non covalently wherea...

Introduction:

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FLAXSEEDS

Artificial intelligence (AI) has represented the newest technology in the food industry for decades, with increasing demand for food due to a growing world population. Artificial intelligence refers to development of human-like intelligence in a machine that can learn, plan, recognize and process natural language. Artificial intelligence is helpful...

The present investigation was carried out with the objective to study the effect of drying methods on physico-chemical composition of instant brown rice. Regardless of any drying technique (hot air oven and microwave drying), the instant dried samples demonstrated a significant increase in carbohydrates and energy content but decrease in moisture a...

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...

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...

Browning, an important reaction generally occurring during processing and storage of food. Sensory and nutritional qualities of fruits and vegetables are degraded and even consumer’s purchase of fresh-cut products are discourages due to browning. Depending on the food type, quality of food is affected either positively or negatively by browning...

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...

Roasting is a process of dry heat treatment which involves high temperature and short time which lead to an increase in characteristic aroma, colour and texture in the food grains. The present study was undertaken to investigate the effect of roasting on the physico-chemical properties and bioactive components of brown rice, oats and flaxseeds. The...

Roasting is a process of dry heat treatment which involves high temperature and short time which lead to an increase in characteristic aroma, colour and texture in the food grains. The present study was undertaken to investigate the effect of roasting on the physico-chemical properties and bioactive components of brown rice, oats and flaxseeds. The...

Cow's milk has been regarded as a necessary diet for many years due to its nutritional qualities. However, due to lactose intolerance and allergies, as well as changing lifestyles, the demand for plant-based milk substitutes (PBMAs) has surged in recent years. There has been an expansion of milk alternative beverages originating from plant-based...

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...

The present investigation was carried out with the objective to study the changes in quality of bottle gourd based herbal nectar during storage period. Varied percentages of bottle gourd (75 to 100%), mint (5 to 20%), basil (5 to 20%) and lemon juice (5%) were blended to form nine treatment combination. Prepared nectar was packed in 250 ml glass bo...

Keywords: ABSTRACT Bael, jam, processing, storage Bael fruit is one of the most nutritious among the various underutilized fruits. The importance of bael fruit lies in its curative properties which makes the tree as one of the most useful medicinal plants of India. The present study was undertaken to investigate the effect of sugar concentration on...