Browsing by Author "Anil Chauhan"

Now showing 1 - 3 of 3

Flavonoids consumption and the heart
(Nova Science Publishers, Inc., 2016) Arunporn Itharat; Ekasit Onsaard; R.B. Singh; Anil Chauhan; R.P. Singh; Meenakshi Singh; Omar Shehab
[No abstract available]
Millet starch: A review
(Elsevier B.V., 2021) Palak Mahajan; Manab B. Bera; Parmjit S. Panesar; Anil Chauhan
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry. © 2021
Standardization and Storage Study of Whey Protein Concentrate (WPC-70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology
(Blackwell Publishing Ltd, 2017) Ashwani Kr. Rathour; Veena Rathore; Bhavbhuti M. Mehta; Sunil M. Patel; Anil Chauhan; K.D. Aparnathi
The present study was planned to standardized technological parameters of whey protein concentrated-70 and studied the storage effect at different temperature on various properties of WPC-70. The optimum feeding temperature and pH of whey to UF was 20C and 5.2, respectively. The WPC-70 stored at 37C, 25C and 7C and various parameters viz. moisture, fat, ash, calcium, chloride, total whey proteins, Nonprotein nitrogen (NPN), denatured whey proteins, pH, acidity, solubility index and bulk density were measured. The sensory evaluation of this product was also carried at the various storage temperatures. Considering the overall sensory quality, the shelf-life of the product was 8, 14 and 16 month at 37C, 25C and 7C, respectively. Practical Application: The whey protein concentrate (WPC-70) can be prepared from buffalo milk using ultrafiltration membrane technology. The preparation of WPC can solved the whey disposal problem to the dairy industries. Membrane technology provides a solution to remove bulk of water from whey with less energy than an evaporation process. WPC represent a protein source of excellent nutritional and functional importance. Moreover, storage study of the product gives the idea about the shelf-life of the product at various temperature and this can be useful in deciding the expiry date of the product on label. © 2016 Wiley Periodicals, Inc.