Tahiya Qadri

Tahiya Qadri
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir | SKUAST-K · Department of Post Harvest Technology

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58
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Introduction
Skills and Expertise

Publications

Publications (58)
Article
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This study explored the impact of three packaging materials (wooden boxes, corrugated fiber boxes, shrink-wrapped boxes) combined with two ethylene scrubbers (1-MCP, KMnO4) on the shelf life of Golden Delicious apples. While previous research has extensively studied the effects of packaging and ethylene inhibitors independently, the novelty of this...
Article
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Traditional manual practices of walnut dehulling and washing are tedious, laborious, and time consuming. Power-operated and manual-operated walnut dehuller-cum-washers were designed, developed, and evaluated in comparison to existing manual methods. The performance parameters evaluated in the present study differed significantly (p<0.05) in all thr...
Article
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Aquaculture, a rapidly expanding global food sector faces challenges like pathogenic infections, water quality management and sustainability. Silver nanoparticles (AgNPs) have emerged as promising tools in aquaculture due to their antimicrobial, antiviral and antifungal properties. AgNPs offer alternatives to traditional antimicrobial agents. Their...
Article
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Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray drying of syrups and juices is encountered which leads to product loss. The main solution to reduce adhesion is using drying aids. Besides, control of spray drying operating parameters (inlet air temperature and fee...
Article
Aquaculture has witnessed an excellent growth rate during the last two decades and offers huge potential to provide nutritional as well as livelihood security. Genomic research has contributed significantly toward the development of beneficial technologies for aquaculture. The existing high throughput technologies like next-generation technologies...
Article
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Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extr...
Article
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Chia and basil seeds have comparable nutritional profiles, bioactive components, and phytochemistry, which make it difficult for consumers and researchers to choose between the two. Thus, an in-depth study was conducted to compare the physiochemical, nutritional and bioactive profile of these seeds in order to obtain complete database regarding nut...
Article
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High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on...
Article
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Kiwifruits were dried with convection drying, microwave drying and hybrid drying methods (hot air + microwave). Effect of different drying treatments-convection drying (CD), microwave drying (MD) and hybrid drying (HD) on physicochemical, nutritional and anti-oxidant properties of kiwifruits were investigated. The hybrid drying technique significan...
Article
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Qualitative analysis of the spray dried apple powder (SDAP) was carried out which revealed slightly higher moisture content (2.91%) and water activity (0.217) as compared to the apple powder available in market (MP). Solubility, dispersibility and sinkability of SDAP was comparable to MP while significantly (p < 0.05) high wettability values were r...
Article
Purpose The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology. Design/methodology/approach In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rota...
Article
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A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. Although apples are mostly processed into single-strength juice and concentrate in J&K, there is a need to introduce new apple-based products. Thus, a study was conducted to d...
Article
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Walnut is one of the high yielding fruit crops grown in union territory of Jammu and Kashmir (J&K) in India. However, processing of walnuts in J&K is being carried out manually, which is very tedious, troublesome, and time and labor consuming. Thus, the present work was undertaken with an aim to develop a single mechanized continuous system for pos...
Article
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The aim of the present study was to investigate the effects of osmo-dehydration using four anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4-HR) on physico-chemical, color and browning phenomenon in commonly consumed fresh cut kiwis (var. Hayward) of Kashmir region. Osmo-dehydration was carried out using 60 %...
Article
Full-text available
The aim of the present study was to investigate the effects of osmo-dehydration using four anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4-HR) on physico-chemical, color and browning phenomenon in commonly consumed fresh cut kiwis (var. Hayward) of Kashmir region. Osmo-dehydration was carried out using 60 %...
Chapter
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Fig fruit is a well known nutritious and delicious fruit of the Indian subcontinent. Its cultivation is restricted and done locally, which makes it an underutilized fruit crop. Fig fruit is attractive, energy dense and rich in nutritive value. It is consumed in fresh or dried form. Dried figs have sweet, and chewy taste. Figs are relished as dried...
Chapter
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Cultivation and consumption of fruits is an age-old tradition and several fruits find mention in various pre-historic and religious manuscripts. Fruits are a rich source of vitamins, minerals, and various other micronutrients. Advancement in science and technology has shown that fruits consist of several components which are biologically active and...
Chapter
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Mulberry, Ramulus Mori or Sangzhi, is a native of China. India is the second largest cultivar of mulberry in terms of acreage. The fruit is relinquished for its delicious taste, pleasing colour, low-calorie content and high nutrient value and has been in use as folk medicine for thousands of years for treating sore throat, anemia, and tonsillitis....
Chapter
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Walnut is an edible drupaceous nut recognized worldwide for nutritious and health beneficial properties. The nut is botanically classified under angiospermic Juglandaceace family and is of prime commercial importance for the state of J&K. Walnut kernel being highly nutritious constitute a part of balanced and health-promoting diet. It has unique fl...
Chapter
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The velvety fruit, apricot, is native to China and is known for its characteristics taste and appearance. The fruit is relatively high in carbohydrates and proteins but low in fats. Apricot is known to contain selenium, an element of huge medicinal importance due to its active participation in selenoprotein formation. Apricots have analgesic, anthe...
Chapter
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Pomegranate, often referred to as a fruit of heaven, finds mention in various holy manuscripts. Globally, India is the largest producer of pomegranates. Pomegranate is a nutrient dense fruit; however, the presence of hard rind limits its consumption. It is a good source of carbohydrates, fibre, proteins, vitamin E, vitamin K, selenium and magnesium...
Chapter
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Guava, one of the most gregarious fruit, is popular throughout the world. Botanically, guava is a berry of the family myrtle and genus Psidium. Guava fruit is often regarded as “Queen of fruits” due to presence of higher amount of several nutrients. It is considered as high proteins, fibre rich and no cholesterol fruit. Like other fruits, guava are...
Chapter
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Kiwifruit or Chinese Gooseberry, have gained tremendous commercial importance in recent years due to its immense therapeutic effects. China is the leading producer of kiwi while India has started its cultivation a decade back. A lot of research work needs to be done on locally grown kiwis as it is the most nutritious underutilized crop of state. Th...
Chapter
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Pear is second to apples in terms of consumption and production. The fruit is a rich source of retinol, ascorbic acid and iron. The high fructose content of fruit leads to low spike in glucose level upon its intake. The presence of almost all amino acid makes the fruit nutritionally superior to others. Pears are known to exhibit anti-carcinogenetic...
Chapter
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Agriculture has largely impacted the people of J&K. Among agriculture, horticulture sector plays an extremely pivotal role in upliftment of the people of Jammu and Kashmir, India. Agriculture in general and horticulture sector in particular together provides jobs to large section of society including female folk and children. However, horticulturis...
Chapter
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Citrus is the umbrella term used for fruits belonging to family Rise (Rutaceae) which is the largest genus in any fruit family. It is the most traded horticultural product in the world. The economically important species of this genus are lemon, lime, sweet orange, sour orange, tangerine, grapefruit, citren and shaddoch. Among all species, sweet or...
Chapter
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Grapes have been cultivated from times immemorial and are considered an important horticultural produce commercially. Grapes are low in fat, cholesterol and sodium but high in ascorbic acid, retinol, phosphorus and caffeic acid, a strong cancer-fighting agent. Resveratrol, biologically active and well-characterized constituent of grape, which is pr...
Chapter
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Seabuckthorn, also known as sand thorn or sea-berry, is a deciduous aromatic shrub with a peculiar characteristic of growing in all lithospheric conditions ranging from sea coasts to mountains, arid deserts and semiarid plateaus. It is naturally found in Ladakh region and is considered as a valuable plant for economic sustainability of locals. The...
Chapter
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Almonds, one of the earliest domesticated trees, although a nut is botanically categorized as drupes of the Rosaceae family and sub-genus amygdalus. The fruit is a major crop of the state of J&K. FDA have listed almonds as nutrient dense food because of its rich nutritive profile and are thus considered healthiest and most nutritious. They are devo...
Chapter
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Mango is commercially most important and desirable fruit and is rightly called king of fruits. It is widely acceptable on account of its unique exotic flavour, taste and nutritive value as well. Mango is nutritional and is a good source of carbohydrates, soluble fibre, vitamins, minerals and antioxidants. It contains polyphenols and carotenoids in...
Chapter
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Apple is economically and commercially most important temperate fruit. Jammu and Kashmir (J&K) is the highest producer of quality apples. The fruit is known for its immense health benefits due to its rich nutritional composition and phytochemistry. It is being continuously termed as “miracle fruit” because of the involvement of its several componen...
Chapter
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Cherry is a temperate fruit crop of high economic value and limited shelf-life. It is a low-calorie fruit with profuse amount of nutrients and bioactive compounds such as fibre, polyphenols, carotenoids, vitamin C and potassium. In addition, it is also a good source of tryptophan, serotonin and melatonin. Cherry intake is related to reduction in se...
Article
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This book discusses different fruit crops and provides first-hand information on the nutritional composition of commercially important, as well as unexplored fruits, which are grown in Jammu, Kashmir and Ladakh. A detailed nutritional profile of each fruit is presented in the book. The potential health implications against cardiovascular diseases,...
Article
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Flour of five Indica and three japonica rice cultivars, widely cultivated under temperate condition in highland Himalayas were evaluated for nutritional, pasting and thermal properties and were subsequently subjected to structural characterization. Out of different cultivars, highest peak viscosity (3990 cP), breakdown viscosity (2015 cP), final vi...
Article
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A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using central composite rotatable design (CCRD), and their ef...
Article
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The present study was undertaken to study the effects of blanching and drying methods on two different coriander varieties viz local variety (V1) and hybrid variety (V2). Sun and cabinet drying were employed post blanching which was carried out at 85°C for 3.5 min. Blanching decreased the total chlorophyll, chlorophyll b, total phenol, total carote...
Article
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Purpose The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF). Design/methodology/approach Five blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified...
Article
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Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water che...
Article
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The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes and glycemic response of muffins. The resistant starch content of final product (43.5%) was...
Article
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The present review provides a comprehensive summary on the quality parameters and pharmacological effects of mulberry species. It has a unique nutritional profile that makes it a promising natural functional tonic. Mulberry fruits possess properties such as antioxidant, anti-atherosclerotic, anti-obesity, hypolipidimic and anti-hypertensive. Mulber...
Article
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A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables – BRF (10–40%), carboxymethyl cellulose (CMC) (1–3%), and shortening (5–12%) – produced 20 different combinations. Response surface methodology was used to study the effect of different level...
Article
Nutrition is a critical part of health and development. Better nutrition is related to improved health, stronger immune systems, lower risk of non-communicable diseases such as diabetes and cardiovascular disease and longevity. Today, nearly one in three persons globally suffers from at least one form of malnutrition: wasting, stunting, vitamin and...
Article
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Hunger means dietary intake that does not provide the kind and quantity of food that is needed for growth, activity and the maintenance of good health. Hunger comes in many guises, four of which (i.e. starvation, undernutrition, micronutrient deficiency and nutrient depleting diseases) serve as indices of hunger in compiling global estimates. Micro...

Network

    • Defence Research and Development Organisation
    • ICAR Central Institute of Temperate Horticulture Srinagar Jammu and Kashmir India
    • Central Food Technological Research Institute
    • Sant Longowal Institute of Engineering and Technology
    • National Institute of Food Technology Entrepreneurship and Management
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