Browsing by Author "Ankur Aggarwal"

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A2 Milk: Status, Technology, and Limitations
(Springer Science+Business Media, 2025) M. Kumar Singh; Somaina Basumatary; Choni Das; Ankur Aggarwal; Priya Dhyani
Milk is a nutritionally and technologically unparalleled liquid food that plays a pivotal role in the rapidly expanding food industry. This chapter examines emerging trends within the A[[sup]]2[[/sup]] milk sector, focusing on the distinction between A[[sup]]1[[/sup]] and A[[sup]]2[[/sup]] milk and their respective applications. A[[sup]]2[[/sup]] milk has garnered significant attention due to its potential health benefits, particularly in mitigating issues associated with the BCM-7 peptide, thus appealing to health-conscious consumers and contributing as an alternative. However, its unique technological properties present certain challenges in dairy product manufacturing. Despite advancements, limited research exists on the effects of processing methods on A[[sup]]2[[/sup]] milk. This chapter aims to investigate the differences between A1 and A2 milk, the current status, technological progress, and the challenges associated with A[[sup]]2[[/sup]] milk, providing clarity on these topics for further exploration. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Development of herbal ice cream parameters using response surface methodology and its storage studies
(Elsevier Ltd, 2025) Shashank Shakya; Ankur Aggarwal; Dinesh Chandra Rai; Tarun S. Verma; Kunal Nagar; Aakash Singh; Balkrishna Singh
This study aimed to optimize herbal ice cream formulation using response surface methodology and evaluate its physicochemical, sensory, and microbiological properties compared to a control. Herbal ice cream was optimized by varying herbal mix (1–4 %), milk fat (4–10 %), cane sugar (10–14 %), and soy lecithin (0.2–0.6 %) levels. The optimized and control samples were assessed for physicochemical parameters, sensory attributes, and microbiological counts. A 90-day storage study was conducted on the optimized formulation. The optimal formulation contained 4.0 % herbal mix, 9.68 % milk fat, 14.0 % cane sugar, and 0.47 % soy lecithin. The optimized sample showed higher total phenolic content, antioxidant activity, protein content, and inhibitory ability compared to the control. During 90-day storage, hardness, protein content, inhibitory ability, total phenolic content, and milk fat decreased while overrun, melting time, and total solids increased. This study demonstrates the potential of incorporating herbal extracts into ice cream formulations to develop functional dairy products with enhanced health benefits. © 2025 Elsevier Ltd
Development of multi-millet edible bowls using little, kodo & barnyard: a sustainable alternative to plastic cups
(Springer, 2024) Sukriti Jaspal; Ankur Aggarwal; Tarun Verma; Arvind Kumar; Rohit Sharma; Rajshree Devpal
Plastic waste presents a significant challenge due to its non-organic nature, leading to a substantial accumulation of plastic waste globally. Plastic bowls, in particular, are widely-used in daily use, making the development of multi-millet edible bowls a viable substitute for traditional plastic options. In this study, we optimized multi-millet edible bowls using major ingredients such as little, kodo, and barnyard millet flours and compared with control edible bowls made from refined flour. The optimised multi-millet edible bowls exhibited significantly lower levels of calories, fat, moisture but higher levels of dietary fibre and protein compared to the control edible bowls. Furthermore, the multi-millet edible bowls exhibited slightly thicker structures, higher hardness but with significantly reduced water absorption properties (~ twofold) and oil absorption properties (~ threefold) in comparison to control. Scanning electron microscopy images of the multi-millet edible bowls revealed the starch granule structure offering valuable insights into their composition. High-resolution mass spectrometry analysis confirmed the presence of 3092 distinct metabolic products, comprising of 24 compounds, including primary and secondary metabolites. Additionally, preliminary soil degradation test indicated that the developed bowls were biodegradable within 42 days. In conclusion, the development of multi-millet edible bowls offers a promising, environmentally conscious alternative to traditional plastic-based bowls and biodegradability. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Formulation and quality attributes of nutrient-enriched black wheat rusks
(Academic Press, 2025) Rajshree Devpal; Tarun S. Verma; Ankur Aggarwal; Rohit Sharma
The incorporation of biofortified colored wheat particularly black wheat (BW) into bakery products has gained attention due to increasing consumer demand for healthier snack options. This study investigated the development and evaluation of black wheat rusk focusing on its physical attributes, nutritional content, functional properties, and sensory acceptance and storage stability. Black wheat rusks showed significantly higher (p < 0.05) energy content, carbohydrates, protein, and fiber compared to conventional rusks. They exhibited enhanced functional properties, including increased DPPH inhibitory activity and total phenolic content. Black wheat rusks also contained higher levels of essential minerals like iron, zinc and potassium. Sensory evaluation revealed significant variations (p < 0.05) in hardness, texture, and overall acceptability. Black wheat rusks displayed darker coloration, increased loaf weight and hardness, but decreased loaf volume. Rusks remained microbiologically stable for 80 days at 25 °C when packaged in polyethylene bags. Black wheat can successfully produce bakery rusks with enhanced nutritional value and unique sensory characteristics, offering a healthier snack alternative that meets consumer demand for nutritious bakery products. © 2025 Elsevier Ltd
High-resolution mass spectrometer-based identification of β-Casein variant (A2/A1) in the milk of Indian Holstein Friesian crossed cows
(Academic Press Inc., 2024) Manish Kumar Singh; Arvind Kumar; Ramadevi Nimmanapalli; Mohit Malik; Ankur Aggarwal; Vishal Kumar; Mahendra Kumar
Foodomics tools are ameliorating the compositional and quality analysis part of various domains of food products. The use of proteomics in the polymorphic product investigation of beta-casein (β-Cn) is intriguing because of the fast and reliable results from the accurate mass spectrometry. This study delineates the LC-MS/MS-based sequential analysis of gel fractionated β-Cn of eighteen Holstein Friesian (HF) crossed cow milk for the identification of A2 milk. The probe of genetically induced polymorphism of β-Cn milk protein in the crossed animals is essential for the quality concern and fulfilling the demand of the consumers. Several in-vivo studies have shown that proteolytic digestion of the A1 milk secreted an opioid, i.e., β-casomorphin-7 that can cause many types of non-communicable diseases. SDS-PAGE was done on 15% resolving gel and an orbitrap mass spectrometer equipped with UniProt database search was used for the detection of the genetic variants in the HF crossed cows have shown ten animals are lactating milk with A2 β-Cn (Pro67), whereas only eight animals have A1 β-Cn (His67). The high number of HF-crossed cows are producing A2 milk. Among the molecular biology methods, top-down proteomics is the most efficient, accurate, and sustainable technique of milk protein genetic variant analysis. © 2024 Elsevier Inc.
Identification of β-casein phenotypes (A1/A2) in the milk of the Indian Jersey crossbreed bovine using the high-resolution accurate mass spectrometer
(John Wiley and Sons Inc, 2024) Manish Kumar Singh; Arvind Kumar; Dinesh Chandra Rai; Ankur Aggarwal; Mohit Malik
Foodomics is an emerging probing method of phenotype investigation of the different milk proteins and their subtypes. The polymorphic nature of the β-casein (β-Cn) protein has shown fourteen different protein variants to date in bovines. The analysis of the β-Cn genetic polymorphism from the milk of the crossbred dairy animals is crucial for the quality assurance of the consumers from the various health concerns, especially those linked with the A1 phenotype which yields β-casomorphin-7 on in vivo digestion. Jersey-crossed Indian cattle have been widely utilised in dairy because of their better milk production and survival performance trait. In this investigation, an SDS-PAGE coupled with a high-resolution accurate mass spectrometry-based proteomics approach has been applied to identify the presence of specific phenotype of the β-Cn protein in the milk of the 24 Indian crossbred (Jersey crossed) animals. Amino acid sequential analysis has been done using different search modules, as MS Amanda and Sequest HT showed 17 cows are producing A2 β-Cn (Pro~67) while only seven animals yielded the A1 variant (His~67). The maximum number of Indian Jersey-crossed animals are lactating milk having A2 β-Cn. The A2 milk from the crossbred animals is free from the negative impact on health caused by β-casomorphin-7 (BCM-7) released during digestion of the A1 phenotype. Among the molecular biology techniques, top-down proteomics has been an intriguing technique for the identification of protein genetic polymorphic products. © 2023 Institute of Food, Science and Technology (IFSTTF).
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.
Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda
(Elsevier B.V., 2024) Sachin Maurya; Tarun Verma; Ankur Aggarwal; Manish Kumar Singh; Abhishek Dutt Tripathi; Ankur Trivedi
Functional dairy foods are in high demand due to their convenience, enhanced nutrition, intriguing flavors, and natural ingredients. The valorization of flaxseed by-products can potentially boost the functionality of these foods. This work involves the optimization of flaxseed meal powder (2%, 2.5%, 3%) during Peda preparation based on sensory and textural attributes. The optimized Peda (2%) exhibited significantly reduction in moisture (39.6%) and water activity (18.9%), while significantly increasing crude fiber (1.88%), protein (26.4%), fat (8%) and DPPH inhibition (274.5%) as compared to control Peda. Scanning electron microscopy of the optimized Peda revealed the surface displayed a dense, uneven texture, heavily coated with fat, and intergranular spaces filled with milk serum. Twenty-three primary compounds were recognized in high-resolution mass spectrometry (HR-MS), including 6 organic acids, 6 amino acids, 3 fatty acids, 3 other metabolite derivatives, 2 lipids, 2 bioactive components, and 1 sugar. Besides gas chromatography mass spectrometry (GC–MS) found six separate types of fatty acids. These compounds have been proven to possess various bioactivities, such as promoting brain activity, antioxidant, anti-diabetic, anti-inflammatory, cardiovascular-protective effects, etc. Flaxseed meal, as a plant-based substitute for dairy ingredients, offers a sustainable and healthy alternative, making flaxseed-incorporated Peda a functional food. © 2024 The Author(s)
Optimization and storage study of garlic (Allium sativum) incorporated herbal multi-millet sev snack
(Elsevier Ltd, 2023) Tarun Verma; Priya Dey; Ankur Aggarwal; Rajshree Devpal; Rohit Sharma
The food market is being driven by rising demand for healthy, clean-label, and convenient snacks with improved nutrition profiles, enhanced flavor, and texture, and contains natural ingredients. We developed ‘Herbal Multi-Millet Sev’ with the admixture of the flours of Bengal gram (BG), Finger millet (FM), and Pearl millet (PM) along with the incorporation of Garlic paste (GP). The study was conducted using the different variables of the BG (70-80%), FM (10-20%), PM (10-20%), and GP (5-12%). In order to determine the optimum level of various ingredients for ‘Herbal Multi-Millet Sev’, Response Surface Methodology (RSM) with the central composite rotary design was used for the sensory and textural attributes. The optimized Sev snack sample (maximum desirability∼ 0.963) contains 80g BG flour, 10g FM, and 10g PM flour mixed with 10% GP with a high score overall acceptability and textural profile. The shelf life of the optimized product is more than 200 days of storage by packaging the product in Aluminium laminated polyethylene (50μm thickness) with nitrogen gas flushing; slight microbial growth was observed during this period. Therefore, the underutilized millets may be used for the development of more nutritious and healthier herbal snack foods along with the beneficial effect of garlic. © 2023 The Author(s)
Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats
(Elsevier Ltd, 2024) Tarun Verma; Jai Singh; Ankur Aggarwal
Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G3), 20 % SCP (G4), and control burfi (G2) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G3 and G4). Results showed that the soya-fed groups (G3 and G4) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food. © 2024 The Author(s)
Optimizing fermentation condition and shelf life study of black wheat rawa idli using artificial neural network-enhanced response surface methodology
(Elsevier Ltd, 2025) Ankur Aggarwal; Tarun S. Verma
Black wheat, a nutrient-rich and underutilized pigmented wheat variety, offers significant health benefits when incorporated into plant-based foods. This study aimed to optimize the fermentation parameters for black wheat rawa idli (BWI) over a period of 2–6 h temperatures ranging from 20 to 45 °C. Key parameters, including batter volume, pH, titratable acidity, and density, were evaluated. Multi-objective optimization was performed using response surface methodology (RSM) and an artificial neural network coupled (ANN). The ANN demonstrated superior prediction accuracy (R2 = 0.98, MSE = 0.11) compared to RSM (R2 = 0.93, MSE = 0.31). Optimal fermentation conditions were identified as 32.5 °C for 4 h with 1.37 % inoculation. Scanning electron microscopy revealed a loss of structural integrity in starch granules, improved texture and enhanced antioxidant potential. The shelf life of the BWI mix stored at 25 °C in low-density polyethylene packaging was 75 days without nitrogen flushing and extended to 120 days with nitrogen flushing. These findings indicate that BWI possesses enhanced functional qualities, making it a promising and healthier dietary option. The optimization of fermentation parameters and shelf-life assessment provides valuable insights for the development of the healthier alternative to traditional rawa idli. © 2025 Elsevier Ltd
Post-COVID-19 Trends in Indian Dairy Industry: Current Challenges, Recoveries and Future Strategies
(Indian Veterinary Assocaition, 2022) Ankur Aggarwal; Tarun Verma; Dinesh Chandra Rai; Rohit Sharma
The COVID-19 outbreak and the subsequent lockdown have had a negative impact on agriculture and other allied activity i.e. food, livestock, dairy etc. The most important and essential aspect of a unsustainable turn of events due to COVID-19 is dairy sector. When it comes to supplying products to clients, dairy suppliers are facing a difficult situation. These disruptions have a sudden impact on the dairy supply chain system and the process can collapse if necessary and immediate actions are not taken. The pandemic and its associated lockdown have not only made it difficult for a large number of poor and marginal dairy farmers but have also had an impact on the livestock feed industry, dairy industry, and related supply value chains of the dairy sector. This review article features different elements of the effects, specifically decreased popularity of various products, wastage of products, supply market chains, work absenteeism due to shortage of labor, and recovery strategy taken by the authorities to recover livestock and dairy sector. This review article provides a comprehensive view of the overall situation, a methodical report gathering critical data across the country and the impact on every sub-area of the dairy sector and associated value supply chains. © 2022 Indian Veterinary Assocaition. All rights reserved.
Valorization of under-utilized whey: its effect on rheological and functional properties in black wheat idli
(Academic Press, 2025) Ankur Aggarwal; Tarun S. Verma; Kalyan Ghadei; Pralay Maiti; Rohit Sharma; Satyender Singh Yadav; S. Dasaratha Kumar; Alok Kumar; Kowtong Chen
This study focuses on the dual objectives of utilizing dairy by-products for waste valorization and the creation of functional foods. In this study, novel functional black wheat idli was developed using paneer whey (BWP), cheese whey (BWC), and whey protein concentrate (BWWPC). Whey-enriched Idli exhibited the highest protein content (g/100 g) in WPC (24.76), paneer (20.34), and cheese whey (21.03) compared with the control (18.7). The antinutritional factors were reduced with WPC exhibiting the lowest levels of phytic acid (5.52 mg/100 g) and saponin (616 mg/100 g). Rheological evaluation demonstrated that paneer whey batter exhibited the highest elasticity (G′ = 9821 Pa). Paneer whey also improved cohesiveness (0.692) and adhesiveness (−45.12 N s), while the WPC formulation provided the firmest texture. Thermal analysis indicated that cheese whey formulations had lower gelatinization temperatures (Tp = 84.19 °C), while paneer whey exhibited higher stability (Tp = 102.84 °C). Structurally, XRD analysis revealed sharper peaks in the paneer whey formulations, indicating enhanced starch crystallinity. High-resolution accurate mass spectrometry detected more bioactive metabolites in cheese whey formulations, showing higher levels of threonine and quercetin potential for enhanced nutrient bioavailability. This approach successfully demonstrates a sustainable strategy for valorizing dairy by-products by creating a novel, nutrient-dense functional food. © 2025 The Authors.