Browsing by Author "Rajshree Devpal"

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Development of multi-millet edible bowls using little, kodo & barnyard: a sustainable alternative to plastic cups
(Springer, 2024) Sukriti Jaspal; Ankur Aggarwal; Tarun Verma; Arvind Kumar; Rohit Sharma; Rajshree Devpal
Plastic waste presents a significant challenge due to its non-organic nature, leading to a substantial accumulation of plastic waste globally. Plastic bowls, in particular, are widely-used in daily use, making the development of multi-millet edible bowls a viable substitute for traditional plastic options. In this study, we optimized multi-millet edible bowls using major ingredients such as little, kodo, and barnyard millet flours and compared with control edible bowls made from refined flour. The optimised multi-millet edible bowls exhibited significantly lower levels of calories, fat, moisture but higher levels of dietary fibre and protein compared to the control edible bowls. Furthermore, the multi-millet edible bowls exhibited slightly thicker structures, higher hardness but with significantly reduced water absorption properties (~ twofold) and oil absorption properties (~ threefold) in comparison to control. Scanning electron microscopy images of the multi-millet edible bowls revealed the starch granule structure offering valuable insights into their composition. High-resolution mass spectrometry analysis confirmed the presence of 3092 distinct metabolic products, comprising of 24 compounds, including primary and secondary metabolites. Additionally, preliminary soil degradation test indicated that the developed bowls were biodegradable within 42 days. In conclusion, the development of multi-millet edible bowls offers a promising, environmentally conscious alternative to traditional plastic-based bowls and biodegradability. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
Formulation and quality attributes of nutrient-enriched black wheat rusks
(Academic Press, 2025) Rajshree Devpal; Tarun S. Verma; Ankur Aggarwal; Rohit Sharma
The incorporation of biofortified colored wheat particularly black wheat (BW) into bakery products has gained attention due to increasing consumer demand for healthier snack options. This study investigated the development and evaluation of black wheat rusk focusing on its physical attributes, nutritional content, functional properties, and sensory acceptance and storage stability. Black wheat rusks showed significantly higher (p < 0.05) energy content, carbohydrates, protein, and fiber compared to conventional rusks. They exhibited enhanced functional properties, including increased DPPH inhibitory activity and total phenolic content. Black wheat rusks also contained higher levels of essential minerals like iron, zinc and potassium. Sensory evaluation revealed significant variations (p < 0.05) in hardness, texture, and overall acceptability. Black wheat rusks displayed darker coloration, increased loaf weight and hardness, but decreased loaf volume. Rusks remained microbiologically stable for 80 days at 25 °C when packaged in polyethylene bags. Black wheat can successfully produce bakery rusks with enhanced nutritional value and unique sensory characteristics, offering a healthier snack alternative that meets consumer demand for nutritious bakery products. © 2025 Elsevier Ltd
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)