Browsing by Author "Verma, Tarun"

Now showing 1 - 5 of 5
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    Biocomposites from Fruit and Vegetable Wastes and Their Applications
    (Springer Nature, 2022) Paul, Veena; Tripathi, Abhishek Dutt; Yamini, S.; Paswan, Vinod Kumar; Patil, Tejaswini; Verma, Tarun; Darani, KianoushKhosravi
    A considerable amount of food waste is generated with increased food production. A sustainable approach is needed to manage this waste generation for the proper valorization and value addition of food wastes. The fruits and vegetables processing sector generates a large amount of waste, approximately more than 42% of total food wastes. Fruits and vegetable wastes are an ideal substrate for the production of biocomposites. These fruits and vegetable wastes can be utilized as sustainable raw materials to produce biocomposites using green technology that is economical, sustainable, and environment friendly. This chapter focuses on synthesizing biocomposites using fruit and vegetable wastes, their application, and environmental sustainability. � The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2022.
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    Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a source of Phenolics and Antioxidants
    (Enviro Research Publishers, 2021) Yadav, Neha; Kumari, Aparna; Chauhan, Anil Kumar; Verma, Tarun
    The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed that it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type. � 2021 The Author(s). Published by Enviro Research Publishers.
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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) Verma, Tarun; Aggarwal, Ankur; Dey, Priya; Chauhan, Anil Kumar; Rashid, Summya; Chen, Kow-Tong; Sharma, Rohit
    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.
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    Optimization and storage study of garlic (Allium sativum) incorporated herbal multi-millet sev snack
    (Elsevier Ltd, 2023) Verma, Tarun; Dey, Priya; Aggarwal, Ankur; Devpal, Rajshree; Sharma, Rohit
    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 (50?m 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)
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    Post-COVID-19 Trends in Indian Dairy Industry: Current Challenges, Recoveries and Future Strategies
    (Indian Veterinary Assocaition, 2022) Aggarwal, Ankur; Verma, Tarun; Rai, Dinesh Chandra; Sharma, Rohit
    The COVID-19 outbreak and the subsequent lockdown have had a negative impact on agriculture and other allied activity i.e. food, livestock, dairy etc. The most important and essential aspect of a unsustainable turn of events due to COVID-19 is dairy sector. When it comes to supplying products to clients, dairy suppliers are facing a difficult situation. These disruptions have a sudden impact on the dairy supply chain system and the process can collapse if necessary and immediate actions are not taken. The pandemic and its associated lockdown have not only made it difficult for a large number of poor and marginal dairy farmers but have also had an impact on the livestock feed industry, dairy industry, and related supply value chains of the dairy sector. This review article features different elements of the effects, specifically decreased popularity of various products, wastage of products, supply market chains, work absenteeism due to shortage of labor, and recovery strategy taken by the authorities to recover livestock and dairy sector. This review article provides a comprehensive view of the overall situation, a methodical report gathering critical data across the country and the impact on every sub-area of the dairy sector and associated value supply chains. � 2022 Indian Veterinary Assocaition. All rights reserved.