Poonam aggarwal Sachdev

• Doctor of Philosophy
• Punjab Agricultural University

Dates are usually harvested at the immature Khalal stage to combat various climatic barriers, resulting in significant wastage of this precious crop. This study highlighted the potential of using immature dates with less commercial importance for processing into nutritious dry dates. Immature dates were subjected to boiling water dip (BWD) treatmen...

Dates are naturally occurring sweetener that are rich in phytonutrients which could be used as a substitute to refined white sugars in manufacturing of functional foods. Fruit toffees contain refined sugars which could be harmful to human wellbeing. This study aimed to formulate a functional mixed fruit toffee by replacing refined sugars with date...

Citrus pseudolimon is grown in Asia and has received little attention in terms of industrial uses and research. In this study, the effect of growing location on the physicochemical, functional, and bioactive characteristics of C. pseudolimon collected from different areas of India were studied. The results regarding physicochemical parameters indic...

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Purpose The processing and harvesting of date fruit generates a substantial amount of by-product waste which has significant potential for value addition owing to its rich nutritional profile. Therefore, present study was aimed to develop and assess the effect of incorporation of date powder prepared from processing of immature dates in cake premix...

Reducing oil content by application of edible coatings of fried snacks is an alternative solution to comply with both health concerns and consumer preferences. The present research aimed at investigating the influence of different coating treatments including battered coatings (corn starch at 0–30% levels) and hydrocolloids coatings (xanthan gum an...

The study aimed to optimise the process for developing low-fat potato wedges from coloured potatoes. The process involved high-temperature, short-time blanching (85 ℃ for 3 min) of sliced potatoes followed by low-temperature, long-time blanching (65 ℃ for 2, 4, 6, and 8 min). Blanching for 8 min was identified as the optimal time, based on FTIR, XR...

Yellow carrot pomace (YCP), a byproduct of juice processing, emerges as a promising and cost- effective source of carotenoids was explored as functional ingredient in edible packaging. In the present study, lyophilized YCP was subjected to carotenoid extraction at different concentrations (15, 25, 35, and 45% (w/v) in 100 mL ethyl acetate followed...

Bauhinia variegata L. is a medicinal plant with significant bioactive and nutritional properties. The characterization and stability of bioactive compounds in Bauhinia variegata flower and bud powder were investigated to evaluate their applicability in food products. This research revealed that its flower and bud powders possess prominent techno-fu...

Citrus pseudolimon (galgal), is an underutilized citrus fruit from the Rutaceae family with promising nutritional potential. The study compared morphological, chemical, and nutritional properties of galgal cultivars from Punjab (PBG), Haryana (HRG), and Himachal Pradesh (HPG). HPG was found to have a longer length (110.18 mm), weight (333.4 g), col...

Black carrot pomace (BCP), a byproduct of juice processing, offers a cost-effective and sustainable source of polyphenols and anthocyanins for edible packaging. In this study, we incorporated BCP extract at varying concentrations of 0, 15, 25, 35, and 45% (v/v) into corn starch films blended with hydroxymethyl cellulose (HMC) and glycerol. Results...

The present study investigated the effects of different drying methods (drum and tray drying) on overall quality of potato flakes prepared from Lady Rosetta (LR) (white fleshed potato) and PP-1901 (purple potato) varieties. It was found that drum drying had more significant (p<0.05) effect in reducing the colour values of flakes. Drum dried (DD) sa...

Although sugarcane is mostly grown for sugar and ethanol production, it is commonly relished in the form of fresh juice and bites. Endogenous enzymes causing the browning of sugarcane are a major concern for its acceptability by consumers. Therefore, the current study aimed at the inactivation of peroxidase (POD) and polyphenol oxidase (PPO) enzyme...

Red carrot pomace (RCP), a juice processing by-product, is an encouraging and affordable source of polyphenols and carotenoids. In the present study, lyophilized RCP was subjected to carotenoid extraction at different concentrations (15, 25, 35, and 45% (w/v)) in 100 ml ethyl acetate followed by delivering the RCP carotenoids in lemongrass oil emul...

Citrus fruits, members of the Rutaceae family, have seen a surge in the popularity of their essential oils (EO) due to their versatile industrial applications. These EOs are primarily derived from citrus fruit peels, a practice that not only reduces waste generation but also minimizes environmental contamination. Citrus EO serves as a natural and c...

Citrus fruits, members of the Rutaceae family, have seen a surge in the popularity of their essential oils (EO) due to their versatile industrial applications. These EOs are primarily derived from citrus fruit peels, a practice that not only reduces waste generation but also minimizes environmental contamination. Citrus EO serves as a natural and c...

Frozen food industry is gaining momentum in the developing world. Rapid urbanisation and the expansion of the fast food industry have greatly contributed to the significant expansion of India's potato processing sector, particularly in relation to the popular and fast-selling food item, French fries. Despite being the world's second-largest produce...

Purpose The extraction of essential oil from citrus fruit peel is an innovative way to make use of a valuable component that is often considered waste. This research focused on extracting essential oil from three different galgal cultivars (Punjab galgal; PBG, Haryana galgal; HRG, and Himachal galgal; HPG) using various methods. The extracted oils...

The citrus residue (peel and juice sac residue) is a waste generated by the fruit processing industries and every year a large amount of citrus residue is globally produced. Thus, a process for the valorization of citrus residues has been developed aiming to formulate a candy with zero waste process. In this study, two types of citrus peel candies...

Soybean sprouts have emerged as a healthy and nutritious food alternative to be used in different forms. Soybean sprouts are rich sources of calcium, sodium, magnesium. The phenolic profile and antioxidants are also enhanced on sprouting. Sprouting process not only improves the nutritional quality but also inhibits the antinutritional factors like...

Baby potatoes are common by‐products of tuber size grading during potato processing which have high potential for valorisation due to rich bioactive profile. In this research, baby potatoes (Kufri Chipsona‐1 and Lady Rosette) were utilised for formulation of dehydrated traditional snack (papad). Five formulations were prepared utilising baby potato...

Paneer is an unripened soft cheese mainly used by Indians and Pakistans, and it does not require the rennet enzyme. It is prepared by coagulating heated milk with acid. However, fresh paneer has a short shelf life of up to 2 days at ambient temperature. In this study, paneer was prepared from lemon and amla fruit acidulants and stored at room and r...

The presence of enzymes in sugarcane that induce browning has been identified as the primary factor contributing to the deterioration of the crop’s storage longevity. Therefore, to enhance the ability of canes to be stored for longer periods, it is necessary to suppress the activity of these naturally occurring enzymes through the application of pr...

Jaggery, a natural unrefined sweetener rich in phytonutrients, could be used as a healthier substitute to develop functional foods. The present study intended to utilise liquid jaggery in place of refined sugars to develop a functional fruit snack bar. Five different formulations were prepared by varying levels (0%–100%) of liquid jaggery in conven...

Carbonated drinks are popular due to their thirst-quenching and refreshing properties; however, they are deficient in nutritional components. An attempt has been made to develop a fruit-juice-based carbonated beverage by utilizing kinnow juice concentrate at different levels (2.5, 5.0, and 7.5%) along with sugar syrup and chilled carbonated water....

Jaggery, a natural unrefined sweetener, is considered as a nutraceutical due to richness in minerals and phytochemicals. The present study intended to utilise liquid jaggery at 0–100% levels in place of refined sugar (sucrose) to develop a pumpkin‐based functional toffee. Five different formulations were prepared and impact of sugar replacement was...

Black carrot is a peculiar variety of carrot that is known for its deep purple‐black colour and its high levels of antioxidants. Black carrots were subjected to five different treatments, namely, hot water blanching, acidified water blanching, sonication and sonication combined with hot water blanching and acidified blanching. The untreated juice w...

Jaggery, due to its nutraceutical properties, can be used as a substitute to white refined sugar. Fruit toffees containing plenty of sugars can be detrimental to human health. Therefore, the present study intended to utilize liquid jaggery to develop a functional fruit toffee. Different formulations were prepared by varying the levels (0–100%) of l...

Purpose The extraction of essential oil from citrus fruit peel is an innovative way to make use of a valuable component that is often considered waste. This research focused on extracting essential oil from three different galgal cultivars (Punjab Galgal; PBG, Haryana Galgal; HRG, and Himachal Galgal; HPG) using various methods. The extracted oils...

The present investigation aimed at comparing the physicochemical characteristics, microstructural properties, and packaging attributes of powders prepared using three drying methods: microwave drying (MD), convective air drying (CD), and freeze drying (FD) for the formulation of nutraceutical tablets. FD powder demonstrated superior flowability (28...

Potatoes are a widely consumed staple food and a key ingredient in numerous food products such as French fries, chips, mashed potatoes and various snacks. The quality of potato products is heavily influenced by the processing methods employed during production. Conventional technologies such as thermal blanching, frying and drying have been widely...

Unlabelled: Two types of mayonnaise viz. eggless and egg based were prepared by substituting refined soybean oil by tomato seed oil (TSO) at varying concentrations (0-30%). Aim of the study was to utilise the potential of TSO in replaced of refined oil. With respect to oil particle distribution pattern in both types of mayonnaise, higher specific...

Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and m...

The present investigation aimed to develop and characterize fruit pomace jam prepared from different juice waste residues for rheological, morphological and biochemical properties. Five pomace jams were prepared viz. apple pomace jam (APJ), pineapple pomace jam (PPJ), guava pomace jam (GPJ), kinnow pomace jam (KPJ) and mixed fruit pomace jam (MFPJ)...

The potato processing sector contributes immensely towards global food security. Growing urbanisation and consumers’ shift to convenient ready-to-eat foods have led to tremendous growth in the Indian potato processing sector, particularly with French fries being one of the largest selling food items. India is the major producer of potato in the wor...

The present study was carried out to enhance the phytonutritional profile and bio-functional properties of pasta by utilizing variety bell pepper i.e., green, red and yellow powders at varying levels (5, 10, and 15%). Based on preliminary sensory trials and cooking quality performances, 10% incorporation levels were selected for the product develop...

Honey is a unique food owing to its rich composition. Honey consumption in the diets dates back to older times where it was used as a remedy for stomach aches, dehydration, allergies, intercellular damage, skin and hair problems, as well as for its astringent. Honey is used in several food formulations these days. The majority of population is dema...

The present study aimed at developing a process to prepare flatbreadby incorporating red bell pepper in the form of pulp, paste, and powder with extended shelf life and an improved phytonutritional profile. Both red bell pepper fresh pulp and paste were incorporated in flatbread at three different levels i.e., 10, 15, and 20%, while powder was supp...

Burfi, an Indian traditional dairy dessert is highly popular, however, its low nutritive value and poor shelf life limits commercial viability. Kinnow juice was utilized to improve the phytonutritional profile and shelf stability of burfi. To further improve the quality, pectin was added at different concentrations (1–4%). Compared to control, incl...

Industrial processing of potato produces a huge amount of waste as a by-product which has enough potential for value addition due to rich phytochemical profile. Present study was aimed to evaluate the effect of addition of industrial potato waste (peel and mash) powders on the quality of waffle premix. Potato waste powders with good bio- and techno...

Kinnow peel, a major by‐product (30%–34%) of Kinnow processing, is a rich source of dietary phytochemicals, and possesses biochemical and pharmacological properties with positive health benefits. The present study used kinnow peel powder (KPP) at 0%, 1%, 2% & 3% (on flour basis) as a functional ingredient and observed its effect on functional, baki...

The present study aimed at preparing date‐based dessert in which milk solids were replaced by date paste at 50% to 70% levels to enhance the quality of formulated dessert. Developed formulations were found rich in natural sugars, bioactive constituents, and minerals which were further confirmed using inductively coupled plasma atomic emission spect...

Java plum pomace is rich in bioactive compounds and has potential to use in numerous ways, where extraction is one of them. Ultrasound assisted extraction (UAE) using acidified aqueous ethanol (1:20 solid:liquid, w/v) acidified with 0.1% HCl was employed to optimize the extraction conditions (ultrasound power, extraction temperature, time, and etha...

The present study aimed at exploring different properties of industrial potato waste for their possible utilisation in various food formulations as a functional ingredient. Potato waste (potato peel and mash) was processed into powders and studied for various biochemical, technological, and morphological characteristics. Analysis of potato mash pow...

Nanoencapsulation technology is a promising tool for improving the functionality of various bioactive compounds. It envelops the labile bioactive within a protective covering for its protection against harsh environmental conditions and for its targeted delivery at specific sites. Number of newly emerged nanoencapsulation technologies, such as homo...

Background Nowadays people demand for healthy, convenient, and wholesome foods. Double emulsions have attracted widespread attention in the food industry owing to their capability of encapsulating the compounds, fabricating polymersomes, and acting as fat replacers or sweetness enhancers in different foods. Scope and approach In this review, prope...

Immature dates with low commercial viability are rich in bioactive compounds and have potential for value addition. The present study aimed at utilizing date paste from immature dates to develop a natural and high antioxidant fruit snack for health food markets. Pectin was added at different concentrations (1–4%) to improve the quality of formulate...

The present investigation was carried out to formulate smoothies with melons and to study the effect of different processing treatments on the storage stability of smoothie. Different combinations of smoothies were prepared. Out of which, watermelon 80%, cantaloupe 20%, lemon juice 3.5%, and gum tragacanth 0.50% were selected and herb extracts i.e....

This study aimed at drying jamun pomace; a rich source of bioactive compounds and utilising it for development of phytonutrient and antioxidant‐rich nutraceutical tablets by mixing with ultrasonically extracted pomace extract. Packing, microstructural, physico‐ and phytochemical properties of the powders produced by freeze drying, hot air drying we...

Beetroot is a root vegetable with abundant bioactive compounds like phenols, flavonoids and betalains that give the beetroot a characteristic colour. The present study was conducted to develop preserved functional foods from fresh beetroot and analyze sensory attributes, physico-chemical properties, nutritional parameters, bioactive compounds, anti...

Sensory science has witnessed increased adoption of technological advancements in recent years. Food analysis using human senses severely impacted the evaluation responses due to errors and the complexity of the assess�ment methods. Hence, the adoption of tools capable of mimicking human senses is considered a more viable approach. This article p...

Low grade kinnow have less commercial value but are rich in bioactive compounds and have enough potential for value addition. The present study aimed at utilizing kinnow juice extracted from low-quality kinnow to develop a convenient ready-to-eat phytonutrients-rich fruit bar. Pectin was added at different concentrations (1–4%) to improve the quali...

Present study aimed at utilizing potato industry waste (potato peel and mash) to improve the phytonutritional profile of chickpea flour-based snack product gathiya. Potato waste was converted into powders and studied for their respective biochemical and functional properties. Characterization of potato peel powder showed high crude fiber (13.05%),...

Syzygium cumini pomace containing numerous phytochemicals is being neglected and can be used for their extraction for efficient utilization. In the present study, three different methods of phytochemicals extraction, viz., microwave-assisted extraction (MAE), shaking water bath extraction (SWE), and conventional extraction (CE), have been explored...

Attempts were undertaken to design a quick ready-to-cook gluten-free snack utilizing finger millet and potato flour (50:50) as well as tomato pomace due to the restricted availability of gluten-free snack goods in the Indian market. The nutritional content of the food and its general acceptability, cooking characteristics, and storage stability wer...

The present study aimed to evaluate the effect of various pre-treatments viz., potassium sorbate (T2), steam process (T3) and rose-flavored syrup (T4) compared to control (T1) on the final quality of osmo-dried apple cubes. Osmo-dried apple cubes developed from each treatment had moisture content in the range of 7.3-8.6% with 0.55-0.66 water activi...

The nutritional and medicinal value of citrus fruits is well known mainly attributed to their desirable phytochemical profile. However, some citrus species are only utilized by the local folks and unknown to the other parts thus remaining underutilized. These species are abundant in bioactive compounds such as polyphenols, antioxidants, carotenoids...

Karonda (Carissa carandas L.) is an underutilized fruit shrub and is mostly grown in Indian subcontinent as economic protective hedge around orchards. Its berry like fruits are edible and are enriched in nutrients. Its intake can be a boon for the people suffering from malnutrition and iron deficiency especially residing in tribal areas who can't a...

The present study aimed at improving phytonutritional profile of traditional snack (bhujia) by incorporating variety bell pepper. The bell peppers were dried at 50 °C which resulted in 4.94‐8.16% increase in total phenols whereas, retained approximately 92.49% total carotenoids and 91.36% of the antioxidant activity in terms of DPPH radical scaveng...

The present study was conducted to study the different extraction methods, i.e., refluxing, ultrasonication (US), and supercritical fluid extraction (SFE), for their efficacy in extracting the phytochemicals from kinnow peel, grown in Punjab India. The aqueous solvent resulted in higher extraction of phenols and flavonoids by 0.5–1% in comparison t...

Commercial starch extraction is a multi-step process which requires high capital cost and infrastructure. The present study aimed at exploring a low cost process for small scale/on-farm processing of potato for isolation of starch which included potato grinding, slurry filtration, starch settling, increased number of starch washings to obtain maxim...

For many years, conventional plastics are manufactured and used for packaging applications in different sectors. As the food industries are increasing, the demand for packaging material is also increasing. Plastics have transformed the food industry to higher levels; however, conventional petroleum-based plastics are non-degradable which has create...

The honey chilli sauce was standardised using green and red CH‐27 and Punjab sindhuri chilli varieties. The samples were stored at ambient (25±2˚C) as well as refrigeration (4±2˚C) temperature and analysed for up to 8 months with 2 months interval. Honey chilli sauce with CH‐27 red was found to be significantly (p≤0.05) highest in total phenolic co...

The study was conducted to utilize kinnow residues (peel and pomace) and its peel phytochemicals extracted using supercritical fluid extraction, for the preparation of functional cookies. The Wheat flour was replaced with dried kinnow peel and pomace powder at 5, 10, 15, and 20% level of substitution while the phytochemicals extracted were added at...

The present study aimed at exploring different properties of starches, isolated from commercial and non-commercial potato cultivars and to determine their suitability for developing a non-cereal pudding mix. The physico-chemical, functional and pasting properties of extracted starches varied significantly (p < 0.05) when compared with corn starch....

Presently, there’s a great zeal for development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals. The objective of present study was to perform process optimization for the development of tea and fruit‐oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extr...

In both developing and developed countries, food quality, safety and food production is receiving maximum attention. The food production includes all the processes from receiving of the raw materials to the finished product. The food safety and quality implies a biological, chemical, and physical adulteration and other associated hazards. Quality a...

Beetroot (Beta vulgaris L.) was subjected to different blanching treatments i.e. T1 (hot‐water blanching with cold water immersion), T2 (steam blanching with cold water immersion) and T3 (steam blanching with refrigeration) for obtaining beetroot powder. Fourier transform infrared spectroscopy was used for the evaluation of functional groups in the...

Kinnow, a citrus fruit, belongs to the Rutaceae family. The fruit has bright attractive color with juicy and thirst-quenching properties. Peel, pomace, and seeds are the three components of the fruit produced after the juice extraction process. All these three components contain different bioactive components which are having beneficial properties....

Phenolic compounds are a group of compounds varying from complex polymerized compounds to simple phenols. They mainly contain hydroxybenzoic acids and hydroxycinnamic acids based on their type of structure. These compounds have been stated to show miscellaneous health benefits including anti-allergic, anti-cancer, anti-inflammatory, and anti-microb...

The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60...

Five hydrocolloids i.e. gum acacia, CMC, pectin, guar gum and sodium alginate at different levels from 0.02 to 0.5% in juice and RTS and from 0.1 to 1.0% in squash were added to analyze their effect on viscosity and suspension of kinnow juice and beverages. Juice and beverages containing CMC and sodium alginate showed significantly higher cloud sta...

5-Hydroxymethylfurfural (HMF) is synthesized by the thermal decomposition of the sugars. Numerous types of food products are having a significant amount of HMF. Besides the thermal processing, other food processing methods (drying and dehydration, roasting, baking and storage of the product) are important factors for the synthesis of the HMF. HMF p...

In this fast-changing era, everyone looks for the product that stands out of the basic nutrition boundary. Increasing pace of health problems has been proven an eye opener for the people that leads to the adoption of active lifestyle. Active lifestyle has developed healthier food choices among the population. Fruits and vegetables are essentials of...

Citrus is characterized by a rich aroma, alluring taste, and abundant bioactive compounds. Its processing leads to the generation of huge waste, like peel and pomace. Valorization of citrus waste is of utmost importance as it is rich in functional molecules having therapeutic and health benefits. Extraction of these compounds is an important step f...

Purpose The purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application. Design/methodology/approach Various informa...

Carbonated beverages are in great demand. The carbonated sugarcane beverage containing juices of kinnow, aonla, lemon, ginger and sugarcane was found to be the best among the various treatments. The pasteurization temperature of 82°C for 5 min was found optimum for blended juices and was used as base for the carbonated sugarcane juice beverage. The...