Browsing by Author "Pallawi Joshi"

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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).
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.
Plasma treatment: An alternative and sustainable green approach for decontamination of mycotoxin in dried food products
(Elsevier B.V., 2023) Rajeev Ranjan; Arun Kumar Gupta; R. Pandiselvam; Anil Kumar Chauhan; Saamir Akhtar; Avinash Kumar Jha; Pratiksha; Tabli Ghosh; Soumya Ranjan Purohit; Muzamil Ahmad Rather; Dhan Prakash; Rajesh Singh; Shubhendra Singh; Pallawi Joshi; Vijay Kumar; Bindu Naik; Sarvesh Rustagi; Manpreet Singh Preet
In the realm of food safety, dried foods have traditionally been perceived as having a lower risk profile. However, recent reports have highlighted concerning levels of mycotoxin contamination in dried food products, such as dried fruits, vegetables, and spices, exceeding permissible limits. This contamination not only compromises shelf life but also poses a significant threat to consumers, while depleting the bioactive components of these products. The food industry grapples with considerable challenges arising from the substantial risk of mycotoxin contamination in dried foods. To meet the demands of a disc; erning food market, there is an imperative need for sustainable mycotoxin-degrading technologies. These technologies must be non-thermal and chemical-free, minimizing thermal damage to treated food to preserve essential nutrients, ultimately enhancing food quality and safety. Developing non-thermal decontamination technologies for dried foods holds enormous economic and public health significance. This review centers its focus on the decontamination of dried foods, proposing a green approach through the utilization of Cold Plasma Technology (CPT). We delve into the working principles and applications of CPT in dried foods, highlight the influential factors affecting its efficacy, and acknowledge the limitations of this innovative technique. Furthermore, we pinpoint and explore emerging research opportunities in the decontamination of dried foods, particularly in conjunction with other complementary methods. CPT, an evolving and environmentally friendly technology, exhibits promising capabilities in controlling pathogens in dried food products and extending their shelf life. Critical determinants encompass the parameters of cold plasma, operational conditions, food-related variables, and microbiological factors, which collectively influence the efficacy of CPT. We advocate for future research dedicated to assessing the impact of CPT on various mycotoxins, food composition, and its interaction with food-related factors. In this vein, it is imperative to emphasize the scaling up of this technology for practical commercial applications, addressing the growing need for enhanced food safety in dried products. © 2023
Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, And Textural Properties
(Enviro Research Publishers, 2023) Shubhendra Singh; Anil Kumar Chauhan; V.P. Aparnna; Ravi Prakash; Pralay Maiti; Rajeev Ranjan; Pallawi Joshi
This study aimed to investigate the impact of different levels of fat content on the microstructure, rheology, and textural characteristics of Quarg cheese. Quarg is a soft unripened cheese variety made by the addition of mesophilic starter cultures (Lactococcus lactis subsp. lactis, Leuconostoc citrovorum) and a trace of rennet. The fat levels of cheese were; 6.0 ± 0.01 (QC1), 3.5 ± 0.03 (QC2), 1.5 ± 0.03 (QC3), and 0.5 ± 0.02 (QC4). Statistically significant changes (p< 0.05) were observed in the values of textural parameters. Furthermore, rheological investigations indicated a positive correlation between the reduction in fat percentages and an increase in the hardness of the cheese. The characterization of the sample was conducted using Fourier Transform Infrared (FTIR) and Ultraviolet-Visible (UV-Vis) spectrophotometric techniques. The microstructure of quarg cheese was analyzed using fluorescence microscopy and helped depict the distribution of fat and protein in the cheese matrix. Sensorial properties were superior in cheese samples with higher fat percentages as a virtue of fat content. © 2023 The Author(s). Published by Enviro Research Publishers.