Browsing by Author "Neeru Gupta"

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3D food printing: Paving way towards novel foods
(Academia Brasileira de Ciencias, 2020) Somya Singhal; Prasad Rasane; Sawinder Kaur; Umar Garba; Akshay Bankar; Jyoti Singh; Neeru Gupta
3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition. It liberates the user to identify and modify their meal according to one’s desire, matching to the very minute details. Currently, it is used in decorating and fabricating, food products such as chocolate, cookies and cakes. The process of printing foods depends on several factors such as the physical state of food (whether powder, liquid or semi-solid), size and shape of the syringes to be used and the composition of the ingredients such as carbohydrates, proteins and fats. Apart from the use of 3D food printing for fabrication, it can also play an important role in solving malnutrition by enhancing the nutritional profile of the meal. The objective of this review is to highlight the different methods used in 3D food printing, 3D food printers, benefits of 3D food printing and challenges faced while food printing. Moreover, the paper discusses the applications of 3D food printing and its scope in the near future. © 2020, Academia Brasileira de Ciencias. All rights reserved.
Effect of processing on vital chemical components of button mushroom
(Blackwell Publishing Inc., 2020) Somya Singhal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Kajal Dhawan; Sushma Gurumayum; Navneet Kaur; Neeru Gupta; Damanpreet Kaur
The processing conditions for mushroom (Agaricus bisporous) were optimized for optimal nutrient retention. Pretreatments, namely blanching (hot water, frying, microwave, and steam blanching) and osmotic dehydration were considered as variables at different temperatures and salt concentrations (5–20%). After blanching, the different times of deactivation of catalase enzyme were noted for both with and without calcium chloride (2%) treatments. Phytochemicals such as total phenolic content, ascorbic acid, flavonoids, and the free radical scavenging activity were analyzed. Microwave blanching (mushroom treated with 2% calcium chloride) at 1080 W for 30 s was found to be the most appropriate among all the other types of blanching techniques. Further, osmotic dehydration was performed at different salt concentrations and time for the microwave blanched sample. Samples with 15% sodium chloride treatment for 10 min retained, the maximum nutritional compounds according to experimental analysis. Mathematical modeling using the Peleg model was used and mushrooms treated with 10% salt concentration was found to have the least root mean square error values, which was thus chosen to be the most appropriate salt concentration. The functional components of button mushroom are thus most appropriately preserved by treating them with calcium chloride (2%), microwave blanched (1080 W, 30 s), followed by osmotic dehydration (10–15% NaCl for 10 min). Practical applications: Thermal processing of mushrooms is the most common technique used in the processing of mushrooms commercially. By understanding the best possible technique the nutritional losses to the product could be reduced extensively, adding to nutritional security. Mathematical modeling used could be used to generate the desired response economically for a variable set of conditions for mushroom processing. © 2019 Wiley Periodicals, Inc.
Mushroom cultivation, processing and value-added products: A patent based review
(Bentham Science Publishers B.V., 2019) Somya Singhal; Prasad Rasane; Sawinder Kaur; Umar Garba; Jyoti Singh; Nishant Raj; Neeru Gupta
Background: Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products. Objective: To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms. Methods: Information provided in this review is based on the available research investigations and patents. Result: Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind. Conclusion: This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food. © 2019 Bentham Science Publishers.