Pradyuman Kumar

Pradyuman Kumar
Sant Longowal Institute of Engineering and Technology | SLIET · Department of Food Engineering & Technology

Ph.D. from IIT Kharagpur

About

151
Publications
181,660
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
2,946
Citations
Citations since 2017
58 Research Items
2508 Citations
20172018201920202021202220230100200300400500600
20172018201920202021202220230100200300400500600
20172018201920202021202220230100200300400500600
20172018201920202021202220230100200300400500600
Additional affiliations
August 2014 - present
Sant Longowal Institute of Engineering and Technology
Position
  • Professor (Full)
August 2011 - August 2014
Sant Longowal Institute of Engineering and Technology
Position
  • Professor (Associate)
January 2001 - February 2004
Indian Institute of Technology Kharagpur
Position
  • Researcher
Education
January 2001 - January 2004
June 1990 - June 1994

Publications

Publications (151)
Chapter
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...
Article
Full-text available
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...
Article
Full-text available
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....
Chapter
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...
Chapter
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...
Chapter
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...
Article
Full-text available
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...
Book
Full-text available
Well compiled collection of 2500 MCQ's, Appendices as ARS NET Questionnaires for last 10 years and institutes offering food sciences education.
Article
Full-text available
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....
Article
Full-text available
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...
Chapter
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...
Article
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...
Article
Full-text available
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...
Chapter
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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 (...
Research
Full-text available
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...
Article
Full-text available
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...
Article
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...
Article
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...
Article
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...
Chapter
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...
Article
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...
Article
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...
Chapter
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...
Article
Full-text available
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...
Article
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...
Chapter
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
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...
Article
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...
Article
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Conference Paper
Full-text available
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...
Conference Paper
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
This study was conducted to investigate the effect of fenugreek seed powder (FSP) and oat flour (OF) on the physical and functional properties of extruded snack product such as bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) using response surface methodology. All the propertie...
Article
Full-text available
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...
Conference Paper
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....
Book
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....
Book
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....
Article
Full-text available
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...
Conference Paper
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
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 condition. Quality parameters like moisture content, total plate count, firmness, cooking loss and color of developed funct...
Article
Full-text available
The optimization of beetroot juice powder was devised using Box-Behnken design to optimize the spray drying parameters of inlet air temperature (IAT) (160–180 °C), maltodextrin (MD) addition rate (5–15%) and feed flow rate (FFR) (400–600 ml/h). The experimental results were ( p p p > 0.05 except hygroscopicity. The optimum conditions were found as...
Article
Full-text available
Finger millet (Eleusine Coracana L.) also known as African millet and is commonly called “ragi” in India. It is having excellent nutritional value and even superior to other common cereals. It is richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are Oleic (49%), linoleic (25%) and p...
Article
Full-text available
Convective drying characteristics of pretreated and untreated carrot shreds were studied at 50, 55, 60, 65, and 70C with Page model providing a better fit than other models in all cases. Drying rate increased by more than twofolds when drying temperature was increased by 20 from an initial value of 50C. The moisture diffusivity varied from 6.78×10-...
Article
In present study, conventional, ultrasonic and microwave assisted extraction methods were compared with the aim of optimizing best fitting solvent and method, solvent concentration and digestion time for high yield of γ-oryzanol from rice bran. Petroleum ether, hexane and methanol were used to prepare extracts. Extraction yield were evaluated for g...
Article
Full-text available
Beetroot was processed into juice and concentrate was obtained using rotary vacuum evaporation. The study investigated the effects of concentration temperature (45C, 50C, 55C and 60C) and time (5–30 min) on total solids, betalain, color, total phenolic content (TPC), antioxidant activity and nitrate content of concentrated beetroot juices. Betalain...
Article
Full-text available
Maize or corn (Zea mays L.) is an important cereal crop of the world. It is a source of nutrition as well as phytochemical compounds. Phytochemicals play an important role in preventing chronic diseases. It contains various major phytochemicals such as carotenoids, phenolic compounds, and phytosterols. It is believed to have potential anti-HIV acti...
Article
Full-text available
In the present study finger and pearl millet grains were milled and sieved to obtain flour. The flours were evaluated for chemical composition, nutritional, antinutritional, pasting and micro structural properties. Significant difference (p < 0.05) in nutrient and antinutrient contents was found among the millet flours. Protein, ash and fiber conte...
Article
An extruded product was made based on oats and dried green pea using central composite rotatable design. Effects of incorporation level of oat fl our (OF, 15.86 to 44.14%) and dried green pea fl our (DGPF, 7.93 to 22.07%) on the physical and functional characteristics of extruded products based on composite fl our were studied using response surfac...
Article
Full-text available
The present study was aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% Finger millet flour, 12% Pearl millet flour, 4% carboxy methyl cellulose (CMC) and 64% composite flour cont...