Browsing by Author "Umar Garba"

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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.
Antioxidant and antimicrobial potential of selected varieties of piper betle L. (Betel leaf)
(Academia Brasileira de Ciencias, 2018) Chayanika Sarma; Prasad Rasane; Sawinder Kaur; Jyoti Singh; Joginder Singh; Yogesh Gat; Umar Garba; Damanpreet Kaur; Kajal Dhawan
Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is known to possess numerous medicinal properties. Current study focuses on evaluating antioxidant and antimicrobial potential of betel leaf. For the present study, distilled water, hexane, acetone and ethanolic extracts of two varieties of betel leaves: Meetha paan and Banarasi paan were used. Biochemical tests such as proximate analysis (moisture, ash, protein, lipids, minerals viz., sodium and potassium), antioxidant activity tests (DPPH radical scavenging activity, total phenolics, ascorbic acid, reducing power) and antimicrobial test (antibacterial and antifungal susceptibility test) against four pathogens viz., B. subtilis, E. coli, A. niger and S. cerevisiae were determined. Ethanolic extract had the highest antioxidant activity (89.46% inhibition), while the aqueous extract exhibited lowest antioxidant activity (62.03% inhibition). With increasing concentration (5, 10, 25 and 50 µg/mL), the reducing power of leaf extracts also increased. The ascorbic acid was not significant in Banarasi paan (5.21mg/100 g) and Meetha paan (5.20mg/100 g). The highest antibacterial activity of ethanolic extract (Banarasi paan) may be attributed to the presence of phytosterols in the leaf varieties. Antioxidant and antimicrobial potential study will help to build a database and promote the utilization of betel leaf as a medicinal herb. © 2018, Academia Brasileira de Ciencias. All rights reserved.
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
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.