Browsing by Author "Priya Dey"

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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.
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)