Browsing by Author "Rai D.C."
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Item A comprehensive review on donkey milk and its products: Composition, functionality and processing aspects(Elsevier Ltd, 2024) Meena S.; Meena G.S.; Gautam P.B.; Rai D.C.; Kumari S.Demand of donkey milk is globally increasing because of its important nutritional characteristics, functional properties and pleasant sensory attributes. Donkey milk is highly appreciated for its low energy value, higher content of polyunsaturated fatty acids, essential amino acids and lactose content compared to other (human, bovine and buffalo) milks. Strikingly, donkey milk possesses lower cholesterol, casein to whey protein ratio, higher Ca to P ratio and taurine content than bovine milk. Functional and health promoting attributes of donkey milk in terms of infant nutrition, cholesterol reduction, hypertension minimization, antimicrobial, immunomodulating activities and hypoallergenicity have been meticulously discussed. Apart from it, the scarce information and limited studies on the thermal and non-thermal processing of donkey milk have been clubbed for reader's convenience. In particular, the technological interventions for the formulation of different donkey milk-based products have been highlighted. Thus, donkey milk can be used as a substitute to human milk for infant nutrition and milk protein allergy. The literature review also lays emphasis on the nutritional and functional qualities of donkey milk, which can be retained to a better extent with non-thermal processing than its counterpart. � 2024 The Author(s)Item Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential(Wiley-Hindawi, 2024) Jakha K.H.; Goyal C.; Dhyani P.; Rai D.C.; Saharan B.S.; Dhull S.B.; Duhan J.S.The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research. This study investigated the nutritional and functional attributes of dried mango peel powder (MPP) of Langra cultivar and its putative potential to act as a prebiotic in the presence of two probiotic strains Lacticaseibacillus rhamnosus NCDC347 and Limosilactobacillus fermentum NCDC143 @ 2.5 & 5% after 24 to 48 h fermentation. Proximate analysis revealed that the MPP contains 6.45 % moisture, 6.34 % protein, 3.88 % fat, 2.50 % ash, 32.86 % crude dietary fiber, and 47.97 % of total carbohydrate content. MP displayed substantial antioxidant potential with 54.6% DPPH inhibitory activity, 15.67 mg GAE/g TPC, 8.88 mg QuE/g TFC, OHC of 1.47 g oil/g, and a WHC of 4.7 g water/g. MPP could selectively stimulate the growth of two probiotic strains over enteric bacteria. It was revealed that a combination of MPP @5% with L. fermentum NCDC143 after 24 h fermentation had the best in vitro prebiotic activity score of 3.35 and 3.53 against Escherichia coli ATCC 25922 and Enterococcus faecalis NCDC114, respectively. The prebiotic activity score of MPP was better than commercial prebiotic malto-dextrin for all combinations of probiotic and enteric strains tested. The percentage DPPH inhibition activity of MPP increased during fermentation with L. fermentum NCDC143, highlighting its role as a source of antioxidants. These findings contribute to the formulation of synbiotic products that are able to maintain selected healthy microbiota in the human gut. � 2024 K. Hinokali Jakha et al.Item Development and characterization of probiotic Ragi-based composite dairy product(Springer, 2024) Kumari S.; Dhyani P.; Mishra A.; Goyal C.; Rai D.C.; Saharan B.S.; Duhan J.S.This study aimed to develop and optimize a ragi-based probiotic dairy beverage (RPDB) using two probiotic strains, Limosilactobacillus fermentum NCDC143 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG). The ragi amount and fermentation duration were optimized through laboratory-scale trials based on sensory characteristics and antioxidant activity. The final optimized product, fermented with either strain, was acceptable to consumers, with average sensory scores above 7 on a 9-point hedonic scale. Proximate and physicochemical analyses were performed. Both fermented beverages (RPDB-LGG & RPDB-LF) showed significantly higher (p < 0.05) 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition activity (44% & 46%), Total Phenolic Content (359.83��g GAE/ml & 374.94��g GAE/ml), and Total Flavonoid Content (14.58�mg QE/ml & 15.36�mg QE/ml) compared to the non-fermented control. Fourier transform infrared spectroscopy (FTIR) analysis characterized the functional groups in the samples. Ultra-high performance liquid chromatography-quadrupole high-resolution accurate mass spectroscopy (UHPLC-Q-Orbitrap-HRAMS)-based metabolomics revealed important biologically active metabolites in the probiotic beverage. Shelf-life analysis showed both beverages maintained recommended viable probiotic counts (at least 6�7 log CFU/ml) for 21 days at 4��C. Notably, RPDB-LF exhibited better microbiological stability than RPDB-LGG during storage. � The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.Item Development of Chhana Spread by Incorporating Moringa (Moringa oleifera L.) Leaves Extract as a Source of Antioxidants and Phenolics(Agricultural Research Communication Centre, 2024) Singh B.; Yadav M.P.S.; Yadav P.; Prakash V.; Rai D.C.; Rathaur A.Background: Herbs are abundantly grown throughout India in all the states, which encourages the development of herbs incorporated products that provide health advantages in addition to flavour and taste to functional dairy products. Hence, the present study was undertaken to develop functional chhana spread by incorporating moringa leaves extract as a source of antioxidants and phenolics. Methods: The chhana spread was formulated with incorporation of moringa leaves extract at different incorporation levels of 4%, 6% and 8% levels. The developed moringa chhana spread was investigated for its sensory characteristics, physico-chemical, antioxidant and phenolic properties against control. Result: The moringa leaves extract with 6% incorporation level in chhana showed higher overall acceptability than others. Among the physico-chemical properties, there were no significant differences in moisture and lactose percentage between control and treated groups. As extract levels in the chhana increased, protein, fat and ash percentages were significantly increased. Antioxidants and phenolic contents were found significantly higher in 8% of moringa leaves extract group and lowest was found in control group. Consequently, moringa leaves extract could be used as a natural antioxidant and phenolic ingredient to develop a novel chhana spread. � 2024 Agricultural Research Communication Centre. All rights reserved.Item Growth performance, meat quality and hematological parameters of broiler chickens fed safflower seed(Springer Science and Business Media B.V., 2024) Rathaur A.; Rai D.C.; Yadav A.K.; Upadhyay P.K.; Patel V.; Singh U.P.The aim of the current study was to determine the effects of dietary supplementation of safflower seed (SS) on the growth performance and hematological parameters of broiler birds along with the physicochemical, textural and sensory attributes of chicken meat. A total of 200 male chickens (7-days-old) were distributed into 5 groups (40 chickens in each) with 5 replicates of 8 chicks in a 42-day experiment. Each group was allocated to one of 5 dietary treatments, i.e., 0, 2.5, 5, 7.5, and 10% SS. The experimental diets were formulated for starter (7 to 21 days) and finisher (22 to 42 days) phases. Inclusion of SS in the diet improved growth performances in treatment groups between 7 and 42 days. The highest and lowest body weights were observed at the 5% SS and 0% SS levels, respectively. The physicochemical attributes of breast and thigh meat were found (P > 0.05) except for crude fat. The crude fat was significantly (P < 0.05) increased with increasing levels of SS in the diet. The inclusion of SS in the diet did not negatively impact the textural properties, i.e., hardness, cohesiveness, springiness, gumminess, chewiness, and shear force of breast and thigh meat. There was no significant difference in the sensory parameters of cooked chicken meat with increasing levels of SS in the diet. The results demonstrated a significant (P < 0.01) improvement in hematological parameters in the blood samples of broiler chickens fed diet supplemented with various levels of SS for five weeks. These findings suggest that, SS may be used as an oil seed for broiler chicken feed. � The Author(s), under exclusive licence to Springer Nature B.V. 2024.Item Identification of ?-casein phenotypes (A1/A2) in the milk of the Indian Jersey crossbreed bovine using the high-resolution accurate mass spectrometer(John Wiley and Sons Inc, 2024) Singh M.K.; Kumar A.; Rai D.C.; Aggarwal A.; Malik M.Foodomics is an emerging probing method of phenotype investigation of the different milk proteins and their subtypes. The polymorphic nature of the ?-casein (?-Cn) protein has shown fourteen different protein variants to date in bovines. The analysis of the ?-Cn genetic polymorphism from the milk of the crossbred dairy animals is crucial for the quality assurance of the consumers from the various health concerns, especially those linked with the A1 phenotype which yields ?-casomorphin-7 on in vivo digestion. Jersey-crossed Indian cattle have been widely utilised in dairy because of their better milk production and survival performance trait. In this investigation, an SDS-PAGE coupled with a high-resolution accurate mass spectrometry-based proteomics approach has been applied to identify the presence of specific phenotype of the ?-Cn protein in the milk of the 24 Indian crossbred (Jersey crossed) animals. Amino acid sequential analysis has been done using different search modules, as MS Amanda and Sequest HT showed 17 cows are producing A2 ?-Cn (Pro~67) while only seven animals yielded the A1 variant (His~67). The maximum number of Indian Jersey-crossed animals are lactating milk having A2 ?-Cn. The A2 milk from the crossbred animals is free from the negative impact on health caused by ?-casomorphin-7 (BCM-7) released during digestion of the A1 phenotype. Among the molecular biology techniques, top-down proteomics has been an intriguing technique for the identification of protein genetic polymorphic products. � 2023 Institute of Food, Science and Technology (IFSTTF).Item Process Optimization for the Development of Ashwagandha Root Extract Enriched Shrikhand Using Response Surface Methodology(United Scientific Group, 2024) Yadav A.K.; Rai D.C.; Rathaur A.Response surface methodology (RSM)'s central composite rotatable design (CCD) expert tool was used to optimize the "Ashwagandha root extract (ARE) enriched shrikhand" process. Different levels of chakka, powdered sugar and ARE for manufacturing of functional shrikhand has been optimized. The optimized input variables found were 0.742% for ARE, 29.16% for powdered sugar and 69.48% for chakka. Different sensory parameters were optimized by numerical approach methods and found to be 7.74 for color, 7.38 for flavor, 8.15 for sweet-ness and 7.97 for overall acceptability. The desirability of the selected finished product was found to be approximately 80.1%. The physico-chemical properties of ARE enriched shrikhand was 60.45% moisture, 8.40% protein, 15.92% fat, 60.26% total sugar, 0.79% ash, 1.4% acidity with pH 4.4. The optimized product has 81.40% DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition, 73.25% ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) activity, 53.68 mg/100 g total phenolic content (TPC) as gallic acid equivalent (GAE), 45.85 g firmness, 1000.97 consistency, 30.28% cohesiveness and 66.77 index of viscosity. � 2024 Yadav et al.Item Study on curcumin fortification to improve the physicochemical properties and anti-oxidative potentialities of butteroil (ghee)(Elsevier B.V., 2024) Meena S.; Raj A.; Meena J.; Reddy B.K.; Rai D.C.; Duary R.K.; Singh G.P.The potentiality of curcumin supplementation (3 mg Kg-1 bw d-1) to address various health-related issues has expanded study areas. In the present study, the prepared butter oil was supplemented with curcumin at different levels ranging from 0.1 % to 0.4 %. The water activity of curcumin-supplemented butter oil ranged between 0.50 - 0.59. The amount of total free fatty acids decreased on curcumin supplementation. The curcumin solubility in fat ranged from 59.26 % to 98.13 %. The antioxidant activity (DPPH inhibition) of the 0.4 % curcumin supplementation was marked to be high i.e. 72.91 � 2.43 % in comparison with the other samples. The prepared samples showed the Total Phenolic Content (TPC) ranging between 0.35�0.38 mg GAE g-1 and the highest was observed in the 0.4 % of curcumin supplemented sample respectively. The highest colour value (L* value � 44.82) was observed for the highly curcumin-supplemented sample (0.4 %). The melting point of the fat rose with a subsequent increase in the level of curcumin concentration in the samples. The standard plate count (SPC) was in the range of 11 � 40 CFU mL-1 while coliform count was absent in all the samples. Fourier Transform Infrared Spectroscopy confirmed the presence of functional groups of both butteroil and curcumin. The thermal analysis using Differential Scanning Calorimetry (DSC) observed several endothermic and exothermic peaks due to the complicated composition and structure of molecules. � 2024 Elsevier B.V.
