Browsing by Author "Mehak Arora"

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Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)
(Blackwell Publishing Ltd, 2020) Anirban Dey; Prasad Rasane; Somya Singhal; Vikas Kumar; Sawinder Kaur; Jyoti Singh; Umar Garba; Navneet Kaur; Mehak Arora
The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant-containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing. © 2019 Society of Dairy Technology
Snacks and snacking: Impact on health of the consumers and opportunities for its improvement
(Bentham Science Publishers, 2020) Mehak Arora; Somya Singhal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Ashwani Kumar; Ananya Mishra
Snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Snacking has a dual impact on human health. It helps in controlling hunger and may help reduce excess calorie intake. On the otherhand, it can lead to obesity, dia-betes, cardiovascular diseases and hypertension, if consumed uncontrolably and prepared with unhealthy ingredients. Thus, understanding the role of snack and development of healthy snack is equally necessary to determine the appropriate status of snack and snacking product in the human di-et. The present review aims to classify the various types of snacks into different categories based on the ingredients and techniques used. It also highlights the impact of snacks on human health and research progress made to develop healthy snacks. © 2020 Bentham Science Publishers.