Browsing by Author "Anil Kumar Chauhan"

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A Comparative Study of the Extraction of Pectin from Kinnow (Citrus reticulata) Peel Using Different Techniques
(Springer, 2023) Muskan Kumari; Shubhendra Singh; Anil Kumar Chauhan
Fruit waste has considerable potential for valorization as a pectin source. This research work concentrated on assessing the ability of kinnow (Citrus reticulata) peel as a raw material for pectin isolation. Pectin was isolated from kinnow peel through conventional methods (aqueous extraction and acid-assisted extraction) and novel green methods (microwave and ultrasound-assisted extraction). The pectin obtained with these techniques was analyzed and compared in terms of yield and physicochemical properties. The pectin yield ranged from 18.57% (aqueous extraction) to 30.59% (ultrasound-assisted extraction). The isolated pectin contained methoxyl (5.8 to 7.2%), anhydrouronic acid (57.6 to 73.4%), degree of esterification (55.7 to 80%), and galacturonic acid (64.5 to 68.2%). Structural analysis by Fourier transform infrared spectroscopy and X-ray diffraction showed that the pectin extracted was pure, crystalline, and of high methoxyl in nature. The scanning electron microscopy result showed that the ultrasonic treatment affected the pectin matrix, thus causing the disruption of bonds between pectin molecules. According to the result of characterization, it can be concluded that novel green technologies provide better pectin in terms of yield and quality in comparison with conventional techniques. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques
(Springer, 2025) Divya Tripathi; Muskan Kumari; Anil Kumar Chauhan; Dinesh Kumar; Madhukiran R. Dhondale
Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry. © Association of Food Scientists & Technologists (India) 2024.
A sustainable technology for enhancing the oxidative stability of edible oils using jackfruit (Artocarpus heterophyllus lam.) peel extract as a natural antioxidant
(Elsevier Ltd, 2025) Rupali Koundal; Anil Kumar Chauhan; Rahul Das
Jackfruit peels, often discarded as waste, represent a valuable source of polyphenols that enhance the resistance of soybean and sunflower oils to oxidation at frying temperatures. The JPE exhibited total polyphenolic content (16.32 mg GAE/g), flavonoid content (0.66 mg QuE/g), antioxidant capacity (0.20 mg/mL), and DPPH scavenging activity (5.65 μg/mL). FTIR analysis confirmed the presence of polyphenols, primary and secondary alcohols, and other functional groups, while HRAMS analysis identified 64 bioactive compounds with antioxidant properties. JPE demonstrated excellent antioxidant activity, particularly under refrigerated (5 °C) and dark conditions. Oils subjected to frying temperatures (150–180 °C) were analyzed for oxidation parameters, composition of fatty acids, and color. The incorporation of JPE significantly (p < 0.05) reduced acid value, peroxide value, TOTOX value, p-anisidine value, total polar compounds, fatty acid degradation, and color changes compared to control samples. Sensory evaluation revealed that polyphenol-enriched sunflower and soybean oils had higher overall acceptability than fresh oil samples. © 2025 Elsevier Ltd
Antibacterial coatings: current applications and its future prospects
(Elsevier, 2024) Shubhendra Singh; V.P. Aparnna; Anil Kumar Chauhan; Pankaj Kumar Chaurasia; Shashi Lata Bharati; Abhishek Konar; Sunita Singh
Antibacterial coatings are surface coatings with the potential to kill or inhibit bacterial growth. Concerns over the excessive use of disinfectants, mostly owing to cost and environmental impact, and the advent of an increasing number of antibiotic-resistant bacterial strains have shifted the focus toward antibacterial coatings. Antibacterial coatings find their application in a variety of fields, including healthcare, food packaging, textiles, water purification, and manufacturing. New interventions in the field of antibacterial coatings include strategies such as controlled release, multipronged approaches, the development of multiproperty coatings, and multirelease coatings. The inability to provide sufficient stimuli in some contexts and the complexity of developing coatings to regulate the antibacterial activity or preserve long-term efficacy are some of the challenges that must be surmounted before these ideas can be implemented in the real world. The purpose of this chapter is to explore recent improvements in antibacterial tactics, as well as smart antibacterial coatings with long-term stability, including their future problems and potential. © 2025 Elsevier Ltd. All rights reserved.
Consumption of Green Chilli and Its Nutritious Effect on Human Health
(Springer Singapore, 2020) Mohammed Alsebaeai; Anil Kumar Chauhan; Arvind; Poonam Yadav
Chilli (Capsicum annuum L.) is the most widely consumed spice and used in the cuisine of all countries. Green chilli has widespread acceptance around the world as a food and source of spices. They provide essential antioxidant and vitamins A, C and E for most of the world population. They are considered to be a good source of various nutritional compounds, such as flavonoids and mineral elements. Green chilli also produces high amounts of vitamins B1 (thiamine), B2 (riboflavin) and B3 (niacin). Green chilli showed antioxidant and antimicrobial properties. The group of pungent components is called capsaicinoids; the most commonly found in food are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin. These compounds have strong physiological and pharmacological properties. Chillies are widespread as a neuropharmacological component in medical products due to its high content of capsaicin, protein, fixed oil, thiamine and ascorbic acid. Chilli, generally used as fresh and also in dried or powders form either whole or crushed or ground. The fresh fruit is also used in salad, pickle and canned product. It is an important ingredient for flavouring meat and meat products and vegetable soups. Chilli oleoresins and oils are also used for preparation of snack foods. © Springer Nature Singapore Pte Ltd. 2020.
Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a source of Phenolics and Antioxidants
(Enviro Research Publishers, 2021) Neha Yadav; Aparna Kumari; Anil Kumar Chauhan; Tarun Verma
The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed that it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type. © 2021 The Author(s). Published by Enviro Research Publishers.
Development of water spinach powder and its characterization
(Springer, 2021) Pallawi Joshi; Aparna Kumari; Anil Kumar Chauhan; Meenakshi Singh
The study was performed on water spinach (Ipomea aquatica), a hidden gem with lots of nutritional attributes and medicinal properties. To check its feasibility as an ingredient in other food products and to know its nutritional attributes, powders were made by drying the leaves and stems of the plant using different drying techniques such as sun drying, freeze-drying, and tray drying. The physicochemical analysis of powder was done to get a comparative result, in which the freeze-dried powder showed the most significant result. The physicochemical analysis revealed that lyophilized water spinach powder has a good amount of carbohydrates (58.15%), ash (12.39%), protein (4.01%), and fat (4.46%) content. The powder also possessed a high antioxidant property of 77.25% and a total phenolic content of 32 µg/ ml. SEM and XRD results showed that the water spinach powder was amorphous in nature. © 2021, Association of Food Scientists & Technologists (India).
Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink
(2013) Anil Kumar Chauhan; Vaibhav Patil
Mango milk powder (MMP) was obtained after recirculatory convective drying, conditioning and grinding. The physico-chemical characteristics of fresh canned mango pulp and those of the finished product were estimated. The microbiological quality of the beverage showed the presence of low number of cfu (colony forming unit) as 2.5×103 and ymc (yeast and mold count) as 3 per gram. The product was free from coliform bacteria. MMP was packaged in pouches of high density polystyrene, tin can, metalized polyesters and four ply laminates polythene aluminum foil-polythene-paper. The shelf life of mango milk powder was predicted on the basis of free flowability of product under controlled storage condition and was found to be maximum in tin containers (10 and 11months, respectively) at 30±1°C and 5±1°C. © 2013 Elsevier B.V.
Effect of Probe Ultrasonication, Microwave and Sunlight on Biosynthesis, Bioactivity and Structural Morphology of Punica granatum Peel’s Polyphenols-Based Silver Nanoconjugates
(Springer Science and Business Media B.V., 2021) Rimpi Foujdar; Harish Kumar Chopra; Manav Bandhu Bera; Anil Kumar Chauhan; Palak Mahajan
Abstract: Biosynthesis of silver nanoconjugates using agro-waste has drawn the attention of the researchers in recent years due to eco-friendly and low-cost methods. A comparative study on various techniques (sunlight, probe ultrasonication, and microwave irradiation) of silver-bio-nanoconjugate production was carried out using lyophilized pomegranate peel polyphenols. Polyphenols from pomegranate peel extract were identified by LC–MS. The reaction time of each technique for the synthesis of pomegranate peel’s polyphenols-based silver nanoconjugates was optimized by UV–visible spectroscopy, dynamic light scattering, and antioxidant activity. Further, they were characterized by FT-IR spectroscopy, XRD, FESEM–EDX, elemental mapping, TEM, and zeta potential. UV-spectroscopy and DLS results showed that the sunlight, probe ultrasonication, and microwave irradiation technique could reduce silver (Ag+) ions to silver nanoparticles (Ag0) at λ max ~ 420 nm with Z-average diameters 51.63–94.76, 40.51–61.47, and 43.40–66.52 nm, respectively. The antioxidant activity was maximum at 50 s of microwave irradiation treatment followed by 15 min of probe ultrasonication and 20 min of sunlight exposer. However, TEM analysis revealed that the probe ultrasonication treated nanoconjugates were spherical, smaller, and less aggregated. FT-IR spectra confirmed the involvement and conjugation of various functional groups from pomegranate peel polyphenols. Probe ultrasonic-assisted-silver nanoconjugates showed good antibacterial activity against S. aureus and E. coli as compared to microwave-assisted silver nanoconjugate. Graphic Abstract: [Figure not available: see fulltext.] © 2020, Springer Nature B.V.
Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder
(Springer, 2022) Arshya Singh; Aparna Kumari; Anil Kumar Chauhan
The present pandemic situation has increased demand for functional foods that enhance all aged groups' people immunity against COVID-19. This factor has led to innovation in snack market because healthy and good quality snack products are lacking. In this study, attempt has been made to develop functional snack bar that is beneficial for malnourished population from various combinations of amaranth grain, oat, and banana peel powder. Among various combinations amaranth grain (60%), oats (25%) and banana peel powder (15%) was found better than other combinations in respect to organoleptic and nutritional quality. Oat and banana peel powder addition increased the contents of protein, mineral, β-glucan, dietary fibre, essential amino acid, phenolic, and antioxidant activity of functional snack bar. TGA analysis shows that active components present in it were stable even at high temperature which adds benefit to its functional property. Microbial studies of FSB revealed it could be stored up to 60 days without microbial contamination and acceptable by consumer. The cost of a functional snack bar was 9.57 per bar, which was less than market snack bar. This study showed that developed functional snack bar snack increases market's revenue and enables snack market to develop new type snack bar. © 2021, Association of Food Scientists & Technologists (India).
Gut Microbiome and Functional Foods: Health Benefits and Safety Challenges
(Wiley Blackwell, 2015) Abhai Kumar; Smita Singh; Anil Kumar Chauhan
Advances in molecular techniques comprising DNA sequencing, computational biology establishes the presence of bacterial phyla, which remains in symbiosis within human gut and is named the Gut Microbiome. The genetic composition of gut microbiome is 100 times larger than human genome. The critical involvement of gut microbiome in bioconversion of functional foods induces change in physiology, metabolism, and immunity of human. The mechanistic study on this emerging area holds key promises for novel therapeutic options beneficial for healthcare sector as compared to conventional methods. The current review focuses on gut microbiome symbiosis and role of functional food in treatment of metabolic disorders, chronic diseases onset due to imbalance in gut microbiota. Future challenges in development of functional food with potential health benefits of consumers' choices are also emphasized. © 2015 by John Wiley & Sons, Ltd. All rights reserved.
Investigating the effect of combined radiofrequency cold plasma (RF-CP) treatment on techno-functional attributes of Cashewnut
(Elsevier Ltd, 2024) Rajeev Ranjan; Anil Kumar Chauhan; Arun Kumar Gupta; Rajesh; Dhanprakash; Shubhendra Singh
In the realm of food safety, dried foods often find themselves on the favourable side of the risk spectrum, enjoying the reputation of being relatively safer. However, dried food products are reportedly contaminated by microorganism beyond permissible limits, thus, depleting their quality, shelf-life, etc. and pose a threat to the consumers. This study aims to explore the effect of radiofrequency low-pressure cold plasma (RF-CP) processing on cashew nuts, using four gas combinations: Nitrogen (N2), Argon (Ar), N2+O2, and Ar + O2. Dried cashew nut kernels underwent RF-CP treatment at six different power options (60, 90, 120, 150, 180, and 210 W), at four distinct time (5, 10, 15, and 20 min). Following the treatment, the samples underwent proximate analysis, microbial load reduction, sensory analysis, peroxide value, and texture analysis. The findings exhibited a direct relationship between plasma power and treatment duration, indicating that an escalation in both parameters induced proportional enhancement in the reduction rate of microbes, with a maximum reduction of over 99% in total plate count, yeast and mould count at 120 W for 20 min and 150 W for 15 min for N2+O2 and Ar + O2 gas combinations, respectively. No statistically significant difference was observed in the sensory, nutritional, and peroxide value between the treated and untreated samples (p > 0.05). However, the moisture content of treated sample decreased, and firmness increased with an increase of power and RF-CP exposure time. This research demonstrates the feasibility of using RF-CP to decontaminate cashews by inactivating microbes, extending shelf life, and altering surface properties, which may enhance texture and appearance. However, it may also induce oxidative changes in lipids and proteins, potentially affecting flavor, nutritional quality, and allergenicity. It is an emerging and alternative to high-temperature processing for disinfecting products like nuts, spices, aromatic plants, and other delicate and luxurious foods. © 2024 Elsevier Ltd
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
(Springer, 2022) Aparna Kumari; Anil Kumar Chauhan
Abstract: Iron deficiency anemia (IDA) is a global health concern that is affecting all age groups significantly. Among many of the existing methods, the fortification of foods with iron salts is the best and most cost-effective strategy for targeting large-scale populations to provide nutritional security. The fortification of foods with iron salts is a challenging task because most iron complexes (ferrous sulfate, ferrous chloride) used in fortification are highly water-soluble, which impart unacceptable organoleptic changes in food vehicles and also causes gastrointestinal problems. However, insoluble iron salts (ferric pyrophosphate) do not cause unacceptable taste or color in food vehicles but low bioavailable. Nanosized iron salts can overcome these concerns. The particle size of iron salts has been reported to play an important role in the absorption of iron. Reduction in the particle size of iron compounds increases its surface area, which in turn improves its solubility in the gastric juice leading to higher absorption. Nanosized iron compound produces minimal organoleptic changes in food vehicles compared to water-soluble iron complexes. Thus nanosized iron salts find potential applications in food fortification to reduce IDA. This paper focuses on providing a complete review of the various iron salts used in IDA, including their bioavailability, the challenges to food fortification, the effects of nanosized iron salts on IDA, and their applications in food fortification. [Figure not available: see fulltext.] Graphic abstract: Fortification of foods with water-soluble Fe salts imparts unacceptable organoleptic changes in food vehicle and adverse impact on health. However, insoluble iron salts do not cause unacceptable taste or color in food vehicles but low bioavailable. Using Nano-sized iron compound produces minimal organoleptic changes in food vehicles compared to changes produced by water-soluble iron complexes, improves Fe absorption in the gastrointestinal tract and does not cause any health issues. © 2021, Association of Food Scientists & Technologists (India).
Isochoric freezing: An innovative and emerging technology for retention of food quality characteristics
(John Wiley and Sons Inc, 2022) Aparna Kumari; Anil Kumar Chauhan; Prachi Tyagi
Freezing is a well-established and long-term food preservation method. The most commonly used conventional freezing method follows isobaric (constant pressure) approach, which causes number of irreversible nutritional, mechanical, sensorial, and microstructural changes that make food unacceptable to consumer. The current pandemic has increased demand for food products with higher nutritional and physicochemical properties. These factors have led to the development of an isochoric freezing system. Isochoric freezing has great potential to retain the quality properties of food. Understanding the concept and application of the isochoric freezing system in the food industry is necessary to investigate its effect on various quality characteristics. Thus this review presents an outline of the working principle and impact of isochoric freezing on retention of nutrients, physicochemical and bioactive compounds of food products, and highlights current challenges and future needs by considering research published in previous years. A special section also shows the applications of isochoric freezing in medical field. Practical applications: Isochoric (constant volume) freezing has emerging application in the food industry because of protects preserved food from ice damage maintains its quality properties, reduces up to 70% energy consumption, has less operating cost, and is environmentally friendly. Fewer temperature fluctuations will also experience in food products stored in the isochoric system as temperature increases continuously, resulting in ice melting inside the chamber rather than heating the food product. In conclusion, the isochoric freezing system has enormous potential in food industries in retaining nutrient and bioactive compounds compared to conventional freezing techniques. © 2022 Wiley Periodicals LLC.
Kodo Millet (Paspalum scrobiculatum): Bioactive Profile, Health Benefits and Techno- Functionality
(CRC Press, 2023) Rajeev Ranjan; Shubhendra Singh; Subhamoy Dhua; Poonam Mishra; Anil Kumar Chauhan; Arun Kumar Gupta
Originally from Africa, kodo millet was domesticated in India a few thousand years ago, and it is a drought-resistant plant that can be produced in dry regions. It is one of the world’s oldest grains. African and Asian nations produce this millet crop in dry and semi-arid environments, where it serves as a main food crop for their people. Indian kodo millet is mostly cultivated in the Deccan area, with cultivation extending all the way up to the foothills of the Himalayas. It is also planted in other parts of the world. Besides being abundant in dietary fiber and minerals such as iron, kodo millet is also an excellent source of antioxidants. The phosphorus content of kodo millet is lower than that of any other millet, and its antioxidant potential is much higher than that of any other millet and all of the other cereals taken together (including wheat). However, while processing procedures such as parboiling and debranning have an impact on the mineral content and fiber content of the grain, they have a beneficial impact on antinutritional components such as phytate, according to the USDA. The addition of kodo flour to a range of meals that are either fully or partially prepared from different cereal and legume flours has been shown to increase the nutritional content, palatability, and functionality of traditional Indian cuisines. © 2024 selection and editorial matter, Rajan Sharma, Vikas Nanda and Savita Sharma.
Mechanization in Pre-harvest Technology to Improve Quality and Safety
(Springer, 2023) Aparna Kumari; Shubhendra Singh; Aparnna V. P; Pallawi Joshi; Anil Kumar Chauhan; Meenakshi Singh; S. Hemalatha
Crops provide proteins, carbohydrates, organic acids, vitamins, and minerals which are a major part of human nutrition and health. However, improving crop quality and shelf-life is a challenge in the context of the global horticultural food supply. Mechanization plays a vital role in securing the future of crop growers in developed countries. The demand for sustainable mechanization and services will continue to rise naturally with increase in demand of growing population for food, feed and biological industrial raw materials from agriculture. Mechanization increased productivity per unit area, improved the quality of work and products and reduced drudgery in farming activities, thereby making farm work more attractive. So adaption of mechanization in the pre-harvest stage is important that improves the product’s quality and safety. This chapter focuses on exploring the importance of mechanization, reasons behind the adoption of mechanization and its impact on the power availability, costs, labour and yield at pre-harvest stage to improve the quality and safety of horticultural produce. It also focuses on various pre-harvest factors such as genetic, environmental and cultural practices which affect the quality of produce and recent advanced practices to reduce the effect of pre-harvest factors that improve quality and safety parameter. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review
(Frontiers Media S.A., 2023) Tarun Verma; Ankur Aggarwal; Priya Dey; Anil Kumar Chauhan; Summya Rashid; Kow-Tong Chen; Rohit Sharma
Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic. Copyright © 2023 Verma, Aggarwal, Dey, Chauhan, Rashid, Chen and Sharma.
Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology
(Springer Singapore, 2020) Poonam Yadav; Anil Kumar Chauhan; Mohammed A. Al-Sebaeai
Lipids are considered as one of the most elemental nutrients for humans. Lipid metabolism generates many bioactive lipid molecules, which are fundamental mediators of multiple signaling pathways, and they are also indispensable compounds of cell membranes. Omega-3 fatty acids are also found in smaller quantities in nuts, seeds, and soy products, as well as beans, vegetables, and whole grains. They are also involved in inflammatory processes in the body. The three types of omega-3 fatty acids involved in human physiology are α-linolenic acid (ALA) (found in plant oils) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (both commonly found in marine oils). It is important for vegetarians to include foods that are rich in omega-3 fatty acids on a daily basis. Alpha-linolenic acid is found in many vegetables, beans, nuts, seeds, and fruits. The best source of alpha-linolenic acid is flaxseeds or flaxseed oil. For those seeking to increase their intake of omega-3 fatty acids, more concentrated sources can be found in oils such as canola (also known as rapeseed), soybean, walnut, and wheat germ. Omega-3 fatty acids can be found in smaller quantities in nuts, seeds, and soy products, as well as beans, vegetables, and whole grains. Fortification and encapsulation are the most common methods used for addition of omega-3 fatty acids to food products such as yogurt, juices, grains, nuts, fresh produce, oil, and baby food. © Springer Nature Singapore Pte Ltd. 2020.
Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants
(Academic Press, 2020) Prachi Tyagi; Anil Kumar Chauhan; Aparna
Tinospora cordifolia is a medicinal plant regarded as treasure from nature as it is salutary in various ways to the human being. The present study was carried out by incorporating the Tinospora cordifolia stem powder into the cookies at the level of 2%, 4%, 8%, 10%, and 12%. Sensory studies of cookies indicated that 8% incorporation of TC was acceptable without causing any adverse effects. The addition of TC increases contents of iron, zinc, dietary fibers, proteins, and antioxidants such as phenolics (especially flavonoids) of the cookie. HPTLC fingerprinting demonstrated the presence of spots of the bioactive compounds of TC was noticed in optimized cookies. The peak of Rf value corresponds to 11 hydroxymustakone, N-formylannonain, and yangambin in the extract of TC and TCC. FTIR analysis confirms that the bioactive functional compounds (berberine) of TC are present within the TC cookies after baking. TGA analysis found that TC is thermostable up to 250 °C. When TC was combined to form cookies, then the stability was found to be around 220 °C. This study revealed that Tinospora cordifolia stem powder can be used to produce nutritionally improved cookies with acceptable sensory characteristics. © 2020 Elsevier Ltd
Optimization of guava milk chocolate using response surface methodology
(Oriental Scientific Publishing Company, 2016) Diwakar Mishra; Anil Kumar Chauhan; Rashmi Bhardwaj; Pramod Kumar; Devbrat Yadav
Chocolate is a luxury food. It is not only popular among children, but also consumed by youth and old age persons. The present project was taken up to develop vitamin-C enriched guava milk chocolate. The purpose of addition of guava powder was to enhance nutritional and sensory qualities of chocolate. Guava is a very rich source of soluble dietary fiber and vitamin-C (an excellent antioxidant). The effect of various ingredients like guava powder, milk powder and cocoa powder on sensory characteristics of the prepared chocolate was studied and their levels were optimized using Response Surface Methodology (RSM) using regression equation model. Optimization of the product was done by maximising the score for sensory characteristics while keeping the hardness of the chocolate in range. The optimised guava milk chocolate constituted 14.13 percent guava power, 15 percent milk powder, 15 percent cocoa powder, 30 percent sugar and 30 percent cocoa butter.