Browsing by Author "Poonam Mishra"

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Extraction, structural properties, and applications of gum tragacanth
(Elsevier, 2023) Rahul Thakur; Bharat Singh Irom; Mudasir Bashir Mir; Pooja Singha; Yumlembam Binita Devi; Tanuva Das; Rajeev Ranjan; Poonam Mishra; Bindu Naik; Vijay Kumar; Arun Kumar Gupta
There has been a growing interest in natural gum polysaccharides because of their potential use in food, water, environment, biotechnology, and medical industries. As natural gums have a wide range of structures, and remarkable properties such as nontoxicity, biodegradability, and can be chemically modified as well, their popularity among consumers and industries to replace conventional additives in food and other health-related products has skyrocketed. Gum Tragacanth (GT) is an ancient heterogeneous exudate gum that is a highly branched polysaccharide. This anionic polymer is well known for its biodegradable, noncarcinogenic, nontoxic, and nonallergenic nature. The primary goal of this chapter is to demonstrate the various strategies used by researchers to extract GT and other bioactive compounds. Furthermore, comprehensive information on the structural properties and applications of GT is discussed. The potential utilization of GT in the various sectors has been discussed, emphasizing on recent outcomes and future scope. © 2023 Elsevier Inc. All rights reserved.
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.