Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities... more
Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities for modifying themselves for different applications. The negative nutritional and physical image of the fat, especially certain saturated long chain fatty acids, trans-fats, cholesterol as well as poor spreadability and oxidative susceptibility has driven the development of technologies to produce modified fat with different physicochemical or nutritional properties. Modified fats have wide area of application. They can substitute the conventional costlier fats and can also be used in functional foods, as nutraceuticals. Moreover, one can use different fractions derived from single source of fat for different applications. Therefore, modification of fat can be considered as a tool which enhances the functionality and nutritional value of natural fats ...
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Research Interests: Chemistry, Food Science, Prebiotic, Probiotic, Lactose, and 3 moreLaxative, Bifidobacterium, and Lactulose
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The objective of this study were to standardize the protocol for cholesterol quantification in dairy based products (butter, kalakand, khoa and paneer) using enzymatic diagnostic kit (EDK) assay. Practically about 0.15-0.2 g product was... more
The objective of this study were to standardize the protocol for cholesterol quantification in dairy based products (butter, kalakand, khoa and paneer) using enzymatic diagnostic kit (EDK) assay. Practically about 0.15-0.2 g product was saponified using different methanolic KOH (2.5%, 5% and 7.5%) as well as at different saponification temperature (80 0 C, 85 0 C and 90 0 C) for 20 min. followed by extraction of unsaponifiable in hexane. An aliquot of unsaponifiable fraction was evaporated at 50 0 -65 0 C and cholesterol estimation was done using EDK. For standardization of protocol recovery trials also conducted in dairy based products at different methanolic KOH as well as at different saponification temperature. The optimized conditions for rapid saponification of Dairy products were found to be the use of 5% methanolic KOH and heating to 90 0 C for 20 min., wherein the per cent recovery in case of butter, kalakand, khoa and paneer were to the tune of 100.13±0.70; 100.25±0.58; 10...
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The integral relationship between diet and health is well established now these days;therefore the proper utilization of nutrient-rich residues from food industries for designing the value added products, is the basic target for the... more
The integral relationship between diet and health is well established now these days;therefore the proper utilization of nutrient-rich residues from food industries for designing the value added products, is the basic target for the modern food industry. Whey, is an important dairy industry waste and has been categorized to be admirable nourishment with an assortment of bioactive components. Whey protein comprises 20% of total milk protein provides a biological activity that surpasses the properties of superior quality amino acids. These proteins are one of the very few ingredients shown to modulate immune function in both in-vitro cell culture studies and in-vivo animal models. Whey proteins have proved beneficial against a wide spectrum of life threating diseases like cancer, diabetes, hypertension, obesity etc. This protein is also very useful for the recovery of exercise-injuries or skin diseases from radiations. Apart from health beneficial effects, it has several functional activities like fat replacer and emulsifier. This valuable protein is proving to be an immune-nutrient and its dietary interference to tackle life threating disease like cancer or viral diseases like COVID-19. © 2021, Narendra Publishing House, Delhi, India.
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Ghee is an anhydrous milk fat, occupies a prominent place in the Indian diet. India produces 900,000 tonnes of marketed ghee, valued at Rs. 85,000 million. Tropical country like India a lots of ghee has been spoiled due oxidative... more
Ghee is an anhydrous milk fat, occupies a prominent place in the Indian diet. India produces 900,000 tonnes of marketed ghee, valued at Rs. 85,000 million. Tropical country like India a lots of ghee has been spoiled due oxidative rancidity. In general practice synthetic antioxidant has been used but due to carcinogenic effect of these synthetic antioxidant people are more concern on health and trying to concentrate on natural antioxidant. Various spice, herbs and milk ingredients have been successfully used to prevent oxidative rancidity of ghee but main problem associated with natural antioxidants are after taste effect and colour. In this review natural antioxidant in ghee is briefly discussed.
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Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the... more
Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on t...
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Confirmation of buffalo tallow in anhydrous cow milk fat (cow ghee) is a major problem to date. In the present investigation, a novel strategy has been developed to detect and confirm the buffalo tallow in cow ghee. It involved coupling... more
Confirmation of buffalo tallow in anhydrous cow milk fat (cow ghee) is a major problem to date. In the present investigation, a novel strategy has been developed to detect and confirm the buffalo tallow in cow ghee. It involved coupling the gas liquid chromatography (GLC) of triglycerides with the rapid species-specific polymerase chain reaction (PCR) to confirm the presence of buffalo tallow in anhydrous cow milk fat. Adulteration of cow ghee with buffalo tallow at 10% level could be confirmed using the standardised protocol. The standardised protocol can help in countering the cases of cow ghee adulteration with buffalo tallow.
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It is very common in India that with low priced cow milk adulterated high priced buffalo milk. Various techniques are available in market to identify the origin of milk but all these techniques have their own limitations. Thus, DNA based... more
It is very common in India that with low priced cow milk adulterated high priced buffalo milk. Various techniques are available in market to identify the origin of milk but all these techniques have their own limitations. Thus, DNA based technologies are preferred now a days to identify the origin of food products from animal sources due to high sensitivity and specificity. Currently a PCR based method was developed to identify cow milk in raw buffalo milk. DNA was isolated from milk by DNeasy Mericon food kit (Quiagen,USA) which resulted in DNA of requisite quality for downstream applications. A bovine specific primer targeting D-loop (displacement) of mt- DNA (mitochondrial) was selected and standardized to amplify cow DNA. Specificity of primer was tested across the species in the genomic DNA isolated from both milk and blood. The protocol can be sensitive to detect upto 5% level of cow milk in the buffalo milk. Designed protocol was efficient, robust and sensitive and could be u...
Due to higher market demand of buffalo milk paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of paneer. Till date no rapid technique is available in market to ensure that paneer is made from... more
Due to higher market demand of buffalo milk paneer, lower price cow milk is often adulterated with higher cost buffalo milk for preparation of paneer. Till date no rapid technique is available in market to ensure that paneer is made from buffalo milk. Currently a PCR based method has been developed to authenticate the buffalo milk paneer. DNA was isolated from paneer by DNeasy Mericon food kit. A set of bovine specific primers (P1) targeting D-loop (displacement loop) of mt- DNA was selected and standardized to amplify cow DNA resulted 126bp amplicon. Using this PCR based approach even upto 1% level of cow milk adulteration in buffalo milk paneer could be detected.
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Ghee, the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no coloring matter or preservative has been added. Ghee has an integral relation with Indian social and culinary culture.... more
Ghee, the pure clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no coloring matter or preservative has been added. Ghee has an integral relation with Indian social and culinary culture. Ghee is one of the premium edible fat and it has so many health benefit. Demand of ghee is increasing day by day but due to supply gap especially in lean season the producers or the middle-men involved in the ghee trade, tend to adulterate ghee with cheaper oils and fats like vegetable oils, animal body fats, hydrogenated fats and sometimes even the non-edible mineral oils. Recently, the problem of adulteration has assumed a very serious dimension. Such a situation has damage the image of dairy industry. Methods presently adopted by food law enforcing agencies to ensure the quality of ghee are mainly based on the physico-chemical analysis of ghee. In this review all physicochemical analysis based approaches have been discussed in this review.
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Lycopene is a red carotenoid most notably found in tomatoes. The most common and abundant source of lycopene is tomatoes. Lycopene is a highly unsaturated open straight chain hydrocarbon. The system of conjugated double bonds allows... more
Lycopene is a red carotenoid most notably found in tomatoes. The most common and abundant source of lycopene is tomatoes. Lycopene is a highly unsaturated open straight chain hydrocarbon. The system of conjugated double bonds allows lycopene molecules to efficiently quench the energy of singlet oxygen and to scavenge a large spectrum of free radicals. The benefits of lycopene range from cardiovascular disease, male infertility, osteoporosis, cancer and diabetes. ADI of lycopene is 0.5 mg/kg body weight. Keywords: Lycopene, Tomato, Antioxidant, Free radical, Chronic disease
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Electrospraying is a process of liquid atomisation by electrical forces. It was highly charged and produces droplets, which prevents their coagulation and supports self-dispersion. This technique, also known as electro-hydrodynamic... more
Electrospraying is a process of liquid atomisation by electrical forces. It was highly charged and produces droplets, which prevents their coagulation and supports self-dispersion. This technique, also known as electro-hydrodynamic atomization has established its technique in food nanotechnology as an easy and efficient method. Electrosprayed particles having a structural and functional advantages and makes micro and nano particles by controlling some parameter such as adjusting the flow rate and voltage applied to the nozzle. So, Electrospraying technique can considered as a route of nanotechnology and it can be used for different purposes such as film coating, chocolate processing and stabilization of food ingredients, drug delivery, and especially encapsulation of nutraceuticals. This review provides basic idea and introduction about electrospraying process, principal mechanism and application in food and other industries.
Ghee (Clarified butterfat), a popular dairy product of the Indian subcontinent, develops off-flavor during storage due to autoxidation. Addition of tomato skin, a source of natural antioxidants, @ 0.4%, increased the antioxidant potential... more
Ghee (Clarified butterfat), a popular dairy product of the Indian subcontinent, develops off-flavor during storage due to autoxidation. Addition of tomato skin, a source of natural antioxidants, @ 0.4%, increased the antioxidant potential of ghee in terms of without affecting sensory and physicochemical properties. Peroxide value analysis revealed that shelf life of ghee added tomato skin was significantly higher than that of control ghee. Thus the study suggested that tomato skin could be used as a source of natural antioxidants for increase the oxidative stability of ghee.
Accepted: 02/08/2014 Abstract Ghee is an anhydrous milk fat, occupies a prominent place in the Indian diet. India produces 900,000 tonnes of marke ted ghee, valued at Rs. 85,000 million. Tropical country like India a lots of ghee has been... more
Accepted: 02/08/2014 Abstract Ghee is an anhydrous milk fat, occupies a prominent place in the Indian diet. India produces 900,000 tonnes of marke ted ghee, valued at Rs. 85,000 million. Tropical country like India a lots of ghee has been spoiled due oxidative rancidity. In general practice synthe tic antioxidant has been used but due to carcinogenic effect of these synthe tic antioxidant people are more concern on health and trying to concentrate on natural antioxidant. Various spice, herbs and milk ingredients have been successfully used to prevent oxidative rancidity of ghee but main proble m associated with natural antioxidants are after taste effect and col our. In this review natural antioxidant in ghee is briefly discussed.
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Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is... more
Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine. Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic
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A large amount of whey is being produced in India every day during preparation of chhana and chhana based sweetmeats. The drainage of the whey produced not only increases the BOD load of the environment but also causes loss of essential... more
A large amount of whey is being produced in India every day during preparation of chhana and chhana based sweetmeats. The drainage of the whey produced not only increases the BOD load of the environment but also causes loss of essential nutrients. Preparation of chhana whey based fermented beverage is one of the key processes of effective utilization of whey. In the present study two chhana whey based beverages were prepared separately by fermenting the whey with two different cultures namely Streptococcus thermophilus NCDC-74 (Beverage I) and Yoghurt culture YC-470 containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (Beverage II) by adding at 2% inoculum level. The average total solid, fat, protein and lactose content were found to be 22.30, 0.18, 0.259, 4.39% and 22.79, 0.20, 0.26, 4.31% in beverage I and beverage II respectively. The overall sensory score of both the beverages were significantly higher (P less than 0.05) than that of control sample...
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Adulteration of milk is a big problem in India especially in lean season. Fraud milk traders, for earning more money, use to adulterate vegetable oil in milk, especially those oil has same fatty acid profile like milk fat. Palm oil has... more
Adulteration of milk is a big problem in India especially in lean season. Fraud milk traders, for earning more money, use to adulterate vegetable oil in milk, especially those oil has same fatty acid profile like milk fat. Palm oil has very similar fatty acid profile with milk fat, so incidents of adulteration of palm oil is increasing day by day. In past various techniques been applied for detection of oil adulteration in milk or milk fat, but most of these protocols or technique are time consuming and tedious, so it is not possible to apply those protocol under field conditions. Considering all facts a simple DPPH based chromogenic test been developed for detection of palm oil adulteration in milk or milk fat. The said protocol able to detect 5% level of palm oil adulteration in milk. Hence this said protocol is rapid very less expensive as well as no need of skill man power, thus this protocol could be used as a rapid method for detection of palm adulteration oil in milk.
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Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the... more
Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk.
Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method.
Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed.
Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.
Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method.
Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed.
Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.