Browsing by Author "Somya Singhal"

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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.
Artocarpus lakoocha roxb. And artocarpus heterophyllus lam. flowers: New sources of bioactive compounds
(MDPI AG, 2020) Arun Kumar Gupta; Muzamil Ahmad Rather; Avinash Kumar Jha; Abhinay Shashank; Somya Singhal; Maanas Sharma; Urbi Pathak; Dipti Sharma; Andrea Mastinu
Artocarpus heterophyllus Lam. (AH) and Artocarpus lakoocha Roxb. (AL) are two endemic plants that grow on the Asian continent. To date, their applications have been aimed at using their fruit as a food source or for some of their therapeutic virtues. In this study, attention was given to the flowers of AH and AL. Initially, the cytotoxicity of the phytoextracts was assessed, and the content of minerals, phenols, and flavonoids was determined. Furthermore, some antioxidant components were identified by HPLC. Furthermore, the ability of AH and AL extracts to modulate the gene expression of some targets involved in the antioxidant response was studied. The results obtained highlighted the nutritional and antioxidant value of the AH and AL flower extracts. This study will contribute to enhancing the use of AH and AL flowers as potential supplements in human nutrition. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
Cactus cladode polysaccharide as cryoprotectant in frozen Paneer (Indian Cottage Cheese)
(Blackwell Publishing Ltd, 2020) Anirban Dey; Prasad Rasane; Somya Singhal; Vikas Kumar; Sawinder Kaur; Jyoti Singh; Umar Garba; Navneet Kaur; Mehak Arora
The study investigated the optimisation of freezing conditions for Paneer (Indian cottage cheese) incorporated with cactus cladode polysaccharide as cryoprotectant. The freezing rate of both natural and commercial cryoprotectant-containing samples varied significantly. The optimised (2% natural cryoprotectant) Paneer sample had about 44% moisture content, 14% protein, 16% carbohydrate and 22% fat. Freezing time of optimised Paneer sample packed in metalised polyester was 40 min. The study concluded that Paneer incorporated with 2% cactus cladode polysaccharide, packaged using metalised polyester and frozen with packaged immersion freezing method, had the least freezing time (40 min) and retained better texture during freezing. © 2019 Society of Dairy Technology
Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes
(Czech Academy of Agricultural Sciences, 2019) Anirban Dey; Somya Singhal; Prasad Rasane; Sawinder Kaur; Navneet Kaur; Jyoti Singh
Opuntia ficus-indica (Linnaeus) Miller more usually known as fodder palm or nopal belongs to family Cactaceae. In the present study, the drying behavior of the O. ficus-indica cladodes was observed. The study concentrates on comparatively studying two types of commercial drying methods viz., forced convective drying (tray drying) and vacuum drying to dry nopal cladodes at three different temperatures viz. 40, 50 and 60°C. The equilibrium moisture contents for forced convective drying was achieved at 540-720 min and for that of vacuum drying at 600-840 min. Three mathematical drying models for thin layer drying viz. Page, Lewis and Henderson-Pabis model were evaluated for both convective drying and vacuum drying. Statistical parameters such as the coefficient of determination (R 2 ), root mean square error and reduced χ 2 were used to fit the models. Page model was found to be satisfactory for both forced convective and vacuum drying of the nopal cladodes at 40 and 50°C respectively. Among these, two drying methods, forced convective drying method was found to be more suitable than the vacuum drying method for nopal cladodes on the basis of drying time and statistical parameters. © 2019 Czech Academy of Agricultural Sciences. All rights reserved.
Conotoxin
(CRC Press, 2022) Avinash Kumar Jha; Muzamil Ahmad Rather; Mukesh S. Sikarwar; Subhamoy Dhua; Panchi Rani Neog; Rajeev Ranjan; Somya Singhal; Abhinay Shashank; Arun Kumar Gupta
Conotoxins are produced by cone snails as an assemblage of venom peptides which are targeted for defending and prey capturing purposes. They are made up of peptide precursors, which are made up of three significant regions: a propeptide region, a mature peptide region, and a conserved signal peptide area. Because these peptides target a wide range of G protein-coupled receptors, enzymes, ligand- and voltage-gated ion channels, and neurotransmitter transporters, they have piqued the interest of researchers and drug designers. The conotoxins or cone snails may, thus, act as a key for the development of next-generation potent analgesic drugs, and a possible treatment for neurological disorders, cancers, etc. It is estimated that cone snails secrete about 7,000 conotoxins but only less than 1% of them are pharmacologically characterised. In this chapter, we highlight the structural diversity, distribution, biology, and toxicity of conotoxins. We also discuss the mechanism of action, safety, and precautionary measures along with their broad-spectrum applications in therapeutics. © 2022 selection and editorial matter, Gulzar Ahmad Nayik and Jasmeet Kour; individual chapters, the contributors.
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.
Indigenous products of the indian subcontinent containing cereals and dairy: From tradition to commercialization
(Bentham Science Publishers, 2019) Prasad Rasane; Somya Singhal; Sawinder Kaur; Jyoti Singh; Chayanika Sarma
Background: Traditional cereal based indigenous foods play a vital role in contributing to the livelihoods and diet of the population in the Indian subcontinent. A comprehensive account of these products and their traditional and mechanized production is however lacking. The current review aims to integrate this information in a systematic manner. Methods: The socioeconomic importance, traditional production methods, their mechanization and industrial production in India are documented. Their standards and regulations are depicted and potential research areas are identified. Results: Numerous cereal based milk products are consumed in India and are also becoming increasingly popular in the global market. These traditional products are nutritionally rich, and given proper exposure, are capable of countering global malnutrition problems. Challenges in their shelf life have now been taken care of with the help of novel technologies and these indigenous traditional products seem ready to overcome the international trade barriers. Conclusion: Extensive research on process standardization and optimization has been carried out on cereal based milk products such as kheer, dalia, Payasam and phirni in addition to their variants in the past decade. Novel products with modern technologies mimicking the traditional products have been developed to satisfy the nutritional and medical requirements and even the taste buds of the consumers. Wide scope in research applications still exists and still needs to be explored. © 2019 Bentham Science Publishers.
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.
Snacks and snacking: Impact on health of the consumers and opportunities for its improvement
(Bentham Science Publishers, 2020) Mehak Arora; Somya Singhal; Prasad Rasane; Jyoti Singh; Sawinder Kaur; Vikas Kumar; Ashwani Kumar; Ananya Mishra
Snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Snacking has a dual impact on human health. It helps in controlling hunger and may help reduce excess calorie intake. On the otherhand, it can lead to obesity, dia-betes, cardiovascular diseases and hypertension, if consumed uncontrolably and prepared with unhealthy ingredients. Thus, understanding the role of snack and development of healthy snack is equally necessary to determine the appropriate status of snack and snacking product in the human di-et. The present review aims to classify the various types of snacks into different categories based on the ingredients and techniques used. It also highlights the impact of snacks on human health and research progress made to develop healthy snacks. © 2020 Bentham Science Publishers.