Pradyuman KumarSant Longowal Institute of Engineering and Technology | SLIET · Department of Food Engineering & Technology
Pradyuman Kumar
Ph.D. from IIT Kharagpur
About
174
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Introduction
Encapsulation of bioactive compounds and their uses in food
Additional affiliations
August 2011 - August 2014
January 2001 - February 2004
August 1997 - August 2011
Education
January 2001 - January 2004
July 1994 - July 1996
June 1990 - June 1994
Publications
Publications (174)
The “convenience and ready-to-eat (RTE) food revolution” has grown worldwide in the last three decades as a large percentage of these formulations are expected to move from kitchen to processing plants. The current economic situation, emerging globalization, nuclear double-income families, increase in the per capita income of many households and an...
The recent market shift towards ready-to-eat (RTE)-based food products has flooded the fast moving consumer goods (FMCG) market with its different types. There are various categories for which RTE foods are constantly developed with the help of different research-based outcomes. These categories list out drinks, foods, take-away meals, quick hunger...
In the present study, composite film was prepared by blending neem leaf extract with a selected concentration of nanocomposite silver and zinc and its characterization. Silver nitrate and zinc oxide were used as precursors for the nanocomposite of Ag-Zn synthesis. Neem leaves consist of various phytochemicals, polyphenols, and quercetin which help...
The ultrasound-assisted extraction (UAE) of total polyphenols from black bean seed coat (BBSC) was optimized using artificial neural network (ANN) and response surface methodology (RSM). The parameters evaluated included extraction temperature (X1: 30–50 °C), extraction time (X2:20–40 min), and solvent-to-solid ratio (X3: 10–30 mL/g) with ethanol e...
Globally, population consume energy dense wheat-based foods and highly processed products due to their superior propensities like viscoelastic approach, minimal cost and nutritional characteristics. This leads to the suffering of people with various gluten related disorders, like, wheat allergy, celiac disease and non-celiac gluten sensitivity. How...
Recently, the discovery of active components of the Tinospora cordifolia plant and their biological function in disease control has piqued the curiosity of scientists all over the world. As a result, the current study sought to assess the nutritional and biological efficacy of T. cordifolia stem. The proximate composition, mineral profile, total ph...
In recent years, there has been increasing demand of biodegradable, edible, and antimicrobial-based packaging materials depicting a significant role and are one of the most preferred promising technologies. In this study, two components, chitosan (C) and corn starch (CS) based film incorporated with pomegranate peel extract (PPP-Ex) and silver nano...
This study focused on the fenugreek seed powder extract (FSP-Ex) obtained using four selected solvents based on polarity differences (acetone, ethanol, hexane, and petroleum ether). The FSP-Ex properties were studied through pH, color, antioxidant, flavonoid and phenolic content. Phase transition by DSC and FTIR spectrum was performed to get more i...
Fenugreek seeds are a rich source of bioactive compounds, such as diosgenin, which is one of the most crucial steroidal sapogenins emerging in the field with its spectacular health benefits. Plant-based diosgenin is bitter in taste and has remarkably low consumption levels, making it unable to fulfil the role of improving health benefits. Diosgenin...
The present study aimed to prepare and characterize edible composite films. The edible composite films were made from a mixture of guar gum/chitosan with the loading of zinc oxide nanoparticles (ZnONPs) and roselle calyx extract (RCEx). The incorporation of RCEx and ZnONPs improved the antioxidant and mechanical properties of films. Based on yiel...
The scanty usage of natural steroids in food matrices is showing an improper utilization of food’s medicinal properties. The different compounds and co-products from natural and manmade sources have been used as wall material for the encapsulation of natural bioactive compounds that could be delivered as functional foods. Low cost, easy availabilit...
The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is g...
Fenugreek also called as Trigonella foenum graecum, belong to Fabaceae family. It is one of the most common Indian spices that are particularly recognized for its culinary, medicinal, and aromatic properties. Fenugreek is more pronounced for its health-promising properties such as antiinflammatory, antiulcer, antidiabetic, and anticancer activities...
The occurrence of natural bioactive compounds is increasingly involved with pharmaceutical industries' exploring more source matrices. Diosgenin is a lot of delved bioactive compound naturally occurring in Trigonella foenum graecum, Dioscorea alata, Smilax china, etc, and utilized in the preparation of several steroidal drugs and acts as a hormone...
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen...
The consumption and composition of food in daily life predict our health in long run. The relation of diabetes to sweets is quite popular. Diabetes hampers the glucose and insulin regulation in the human body by damaging pancreatic β cells. Diabetes has a strong potential towards altering cellular mechanisms of organs causing unlawful performance....
The science of packaging always attracted new consumers towards food products. The package is the only visible material that contains necessary information about the inside food product. The various emerging ways to generate more and more attractive and intelligent packaging created a boom in the food industry. Along with the attractiveness, there...
Lowering food loss and wastage leads to the conservation of energy and resources, and ensures a sustainable global diet. Food loss and wastage indicates an overall loss of both macro- and micronutrients. Food waste is the result of negligence or a conscious decision to throw food away. This food loss or waste happens in all segments of the food cyc...
After water, coffee and tea are the second most squandered drinkables in the world. Coffee and tea are a consumed drink for caffeine intake by adults, although their popularity depends on the country along with regional locations (USA, NCA, 2014). Coffee and tea intake in small amounts become habitual for adults, middle, and old age people (Bhatti...
The present study was accomplished with the isolation of fenugreek seed protein. Effect of extraction parameters on the isolation of fenugreek seed protein from defatted fenugreek seed powder and characterization of the isolated protein was done. The pH (10, 11, 12, and 13), time (15 and 20 min), and rpm (7500 and 8000) were used to extract fenugre...
Well compiled collection of 2500 MCQ's, Appendices as ARS NET Questionnaires for last 10 years and institutes offering food sciences education.
The present study involves use of size reduction operation at different intervals of time on particle size distribution of carrot powder. Grinding is an energy driven process and involves generation of heat that significantly affects the heat liable components at molecular as well as macro level. A decrease in carotenoid content of around 1.5 to 7....
The utilization of nutraceutical products is enhancing widely due to upcoming diseases. Consumption of bitter food is remarkably less irrespective of their health benefits. From ancient times fenugreek and its bioactive compound diosgenin is quite popular. Diosgenin is providing health benefits by controlling cellular mechanisms in view of differen...
Fenugreek (Trigonella foenum graecum) is an annual crop that falls under the fabaceae family and is recognized as the queen of forage and sometimes called as queen of forage. Its major recognition
belongs to its medicinal, culinary, and aromatic properties since ancient times. The fenugreek seeds, leaves and forage have their utilization potential...
This work aims to encapsulate the fenugreek seed oil (FGSO) to musk the bitter taste as it has various health benefits using maltodextrin and fenugreek mucilage as the wall materials by spray drying. The highest powder yield was 68.23% at 1.5% oil, 2% mucilage, and 10% maltodextrin. The powder moisture content ranged from 4.5 to 6.8%.
The bulk dens...
To endure respective research for cancer via common food ingredients has become more prominent with preferably minuscule toxicity. Spices are emerging as a new source of bioactive compounds which have the potential to cure cancer. Fenugreek is rich in diosgenin that has curative and preventive potency toward various cancers. Cancer is invading vari...
Fenugreek seeds were germinated, soaked and roasted and were evaluated for nutritional properties. Raw and processed fenugreek seeds were used to develop snack product. Snacks were examined for the sensorial, functional, antinutritional properties and in vitro digestibility. Using sensory analysis, 5% level of substitution of raw and processed fenu...
Giloy (Tinospora cordifolia L.) is a perennial shrubby creeper which belongs to Menispermaceae family and found in the many tropical regions of the worldwide including India. T. cordifolia is one of the most important among medicinal plants due to its properties which have been used recommended as a potential solution for human health welfare and m...
Consumer demands for biocompatible, minimally processed and eco-friendly foods have in-creased drastically and are currently trending. Polysaccharides derived from various plant seeds exhibiting structure conformational diversity are among such foods and used for the development of edible films. In this study, the physical properties of flaxseed, p...
The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water va...
From the recent market trend, there is a huge demand for the bioactive compounds from various food matrices that could be capable enough to combat the emerging health effects in day-to-day life. Fenugreek is a well-known spice from ancient times for its medicinal and health benefits. In the present study, two methods of green extraction microwave (...
Extrudate snacks were prepared from base material (rice and corn) and optimized combination of ingredients were analyzed for effects of extrusion cooking on physical, functional, fatty acid profile, total dietary fiber, structural properties, and glycemic index. Physical and functional properties differ significantly (p ≤ 0.05). Increase in total d...
Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX‐12). Soya chunks, alfalfa sprouts and wheat flour were used as base ingredients. Preliminary screening for their levels subjected to numerical model...
Fenugreek (Trigonella foenum-graecum) a native to Southern Europe, Mediterranean region and Western Asia has been used as a spice all over the world to increase the sensory quality to the food. It is also known for its medicinal properties such as anti-diabetic, anti-carcinogenic, hypocholesterolemic and immunological activities and can also be use...
Banana starch has drawn considerable attention these days owe to its commercial competitive potential and functional features in terms of human well being. Nowadays it emerges as a recent trade commodity with a broad range of suitability to many commercial aspects except its restricted exploitation by food industries only. As an additive, starch fr...
Bananas are a valuable crop that are embedded with various micronutrients. Unripe bananas are of interest because they are used by commercial interests as a source of starch. These starches can be modified to resistant forms to slow digestibility and lower glycemic index. In this context, they are of interest in diabetes, obesity, and cardiovascula...
Pomegranate is a pome fruit that is cultivated throughout the world with various varieties. The most common varieties that are cultivated in India are Ganesh and Bhagwa. The fruit contains around 50–52% arils and 48–50% peel, pith, and carpellary membrane. Each part of the fruit contains various phytochemicals, viz. ellagitannin, gallotannins, ella...
Tuber and root crops are matured as fundamental food crops universally especially in tropical and subtropical regions. Among them, Taro (Colocasia esculenta) considered as 5th chief root crop due to its medicinal, ornamental and food formulation facets. Competitively it holds a considerable amount of starch even more than that to potato, sweet pota...
Background: Plants have been used to treat health disorders and prevent diseases since antiquity in all civilizations including the Indian and Chinse civilizations. Giloy (Tinospora cordifolia L.) is one of the most important medicinal plants in Indian folk medicine and is commonly known as the “Heart-leaved Moonseed” or “Guduchi”. Giloy is a peren...
Fruits and vegetables have an abundant source of carotenoids, anthocyanins, antioxidants and vitamins in them. These fruits and vegetables are usually subjected to a huge number of processing operations before consumption for example apart from fresh fruit consumption fruits are usually subjected to juicing, canning and drying, while vegetables are...
In this study, optimal process parameters were assessed for selection of storage‐specific packaging material for gluten‐free biscuit by means of Taguchi’s, L27 orthogonal array (Qualitek‐4). An optimized blend of minimally preprocessed foxtail millet, amaranth, and copra meal flour were baked to biscuits, packed in metalized biaxially oriented poly...
Background: The extrusion cooking is mostly used process so the development and consumption of extruded snack products having health and nutritious benefits would help to increase the health status of the population.
Objective: The aim of this study was to investigation the effect of storage days on physical, microbial activity and sensory charact...
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods disc...
Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that w...
The spray drying process is considered a conventional method to convert fruit juices to powder form. Process of spray-drying consists of three basic steps, including atomization, droplet-hot air contact and moisture evaporation, and separation of dry product from the exit air. Spray drying of fruit juices involves the use of drying aid which minimi...
An investigation on the effect of extrusion processing conditions of moisture content (12–16%), barrel temperature (90–110 °C) and screw speed (100–200 rpm) on the total phenolic content (TPC), antioxidant activity (AOA), structural and pasting properties were studied. A decrease in the TPC with the increase in barrel temperature and screw speed wa...
Fenugreek (Trigonella foenum-graecum) is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities like antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, immunological Activity etc. Beside its medicinal value, it is also used as a part of various fo...
Flour premix of copra meal 15% with germinated foxtail millet 85% blended with amaranth in 60:40 proportions to get gluten free, calorie deficient composite mix for biscuits. Attempts were made for obese and diabetics as target population with maltodextrin and acesulfame‐k to find the extent of possible partial replacement of bakery fat and table s...
Convenience and palatability make the pasta more popular worldwide and very recently it is gaining popularity among the common man in India too. This traditional cereal based food is a result of dough or moisture enriched flour, shaped into various forms. Spaghetti, macaroni and vermicelli are the popular pasta forms. Normally, this product is high...
A B S T R A C T The present study was carried out to determine the changes in various quality characteristics of pomegranate juice concentrate at refrigerated storage (4°C). Effect of refrigerated storage on anthocyanin, ascorbic acid, total phenolic content and antioxidant activity of pomegranate juice concentrate was determined for 42 days of sto...
A B S T R A C T
The present study was carried out to determine the changes in various quality characteristics of pomegranate juice concentrate at refrigerated storage (4°C). Effect of refrigerated storage on anthocyanin, ascorbic acid, total phenolic content and antioxidant activity of pomegranate juice concentrate was determined for 42 days of st...
The aim of this work was to study drying kinetics and to analyze effect of drying temperature on different quality attributes of functional pasta. Drying characteristics of developed millet based pasta were investigated at a temperature range of 50–80 °C in a convective tray drier at constant air velocity of 0.05 m s⁻¹. Results indicated temperatur...
The present study was aimed to evaluate the nutrient composition, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder (TPP). Proximate composition of TPP showed 2.62% moisture, 21.69%, protein, 3.64% crude fiber, 1.69% ash, 70.28% carbohydrate and 0.08% fat. Mineral analysis revealed high potassiu...
The present study was aimed to study the total phenolic content, antioxidant activity and pasting properties of maize flat bread supplemented with asparagus bean flour. Flat bread was prepared from maize-asparagus bean composite flour wherein maize flour was supplemented with 15% asparagus bean flour. Total phenolic content of composite flat bread...
Giloy (Tinospora cordifolia L.) is one of the non-controversial and extensive herbs which is known as potential source of various kinds of phytochemicals which employed to sort out numerous diseases. The experiment conducted to evaluate the proximate analysis and mineral content of T. cordifolia stem. The proximate analysis and mineral content were...
Maltodextrin (MD) with a dextrose equivalency of 10 and 20 (10DE and 20DE) and Arabic gum (AG) were used as encapsulating materials for beetroot juice by spray drying. The produced encapsulates were evaluated in terms of encapsulation yield, moisture content, hygroscopicity, bulk density, color parameters (L*, a*, b* and TCD), radical scavenging ac...
Tamarind pulp powder (TPP) was produced using optimum spray drying conditions, packed in two different packaging materials viz., aluminium laminated polyethylene (ALP) and 4-ply laminate pouches (polythene-aluminium-polythene-paper) and stored under accelerated conditions (40 ± 1 °C temperature, 90 % relative humidity). The powder was analyzed for...
Present work investigated the comparative effect of adding biopolymers [maltodextrin (MD), gum Arabic (GA), and whey protein concentrate (WPC)] as drying carriers on physical and structural properties of spray dried beetroot juice concentrate (BJC). Powder yield, hygroscopicity, bulk density, a* value, morphology, crystallography, and glass transit...
The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the prepar...
Chips are the most popular variety of snacks and they are consumed round the year by people
of all age groups. A central composite face cantered design was applied to determine the effects
of chips thickness (mm), frying temperature (°C) and frying time (min) on moisture content,
fat content, hardness, color and overall acceptability. A second-orde...
Purpose
The purpose of this study was to look at the application of ellagitannin (ETs) powder in sherbet (sugar syrup based drink) as an additive to produce a polyphenol enriched drink. ETs is an important polyphenol extracted from pomegranate peel (an underutilized juice industry waste). ETs is known for many functional properties such as antioxid...
Prunus armeniaca L. also known as ‘apricot’ or ‘khubbani’ belongs to family Rosaceae. Being temperate fruit these are grown in regions with favorable environmental conditions and having well differentiated seasons. Among stone fruits apricot occupies a distinct position due to its potentials functional properties Fruit size ranges from 20 to 60 g....
Prunus armeniaca L. also known as ‘apricot’ or ‘khubbani’ belongs to family Rosaceae. Being temperate fruit these are grown in regions with favorable environmental conditions and having well differentiated seasons. Among stone fruits apricot occupies a distinct position due to its potentials functional properties Fruit size ranges from 20 to 60 g....
Prunus armeniaca L. also known as ‘apricot’ or ‘khubbani’ belongs to family Rosaceae. Being temperate fruit these are grown in regions with favorable environmental conditions and having well differentiated seasons. Among stone fruits apricot occupies a distinct position due to its potentials functional properties Fruit size ranges from 20 to 60 g....
Drying as preservation technique is an old process involving simultaneous heat and mass transfer resulting in reduction of moisture to levels to lower water activity levels. The removal of unbound moisture by dehydration lowers down the water activity levels. Present study determines the effect of microwaves on dehydration characteristics (operated...
Extrusion technology is an exciting technique for the manufacturing of various products in food industry, since it is the process of mixing, cooking and forming. A wide variety of food products such as breakfast cereals, snacks, pasta and many others in different shapes are produced using extrusion technology. Extrusion has attracted attention beca...
Fenugreek has been recognized as the most important medicinal plant. The presence of diosgenin in fenugreek seed is known to have promising health benefits. In the present work the extraction of diosgenin from the fenugreek seed was performed and its supplementation in cookies was done. The ultrasound-assisted extraction (UAE) and microwave-assiste...
The aim of the present study was to evaluate different portions of carrot for their nutritional and bioactive characteristics. The carrots were grouped on size basis and their individual cortex and core sections were studied for carotenoid content, antioxidant activity, phenolics, and other attributes. Identification of plant varieties with relativ...
An effort was made to find out the acceptability of fenugreek seed flour (FSF) and leaf powder (FLP) for the development of extruded snack product and to check the effect of different levels of ingredients of oats flour (OF), dried green pea flour (DGPF), FSF and FLP on the physical, antioxidant activity, total phenolic content, nutritional and pas...
The aim of this study was to evaluate the storage stability of millet pomace based functional pasta in two different packaging material LDPE (low density polyethylene) and BOPP (bioxially oriented polypropylene) at accelerated c