Souvenir Food Conference 2015

TEQIP-II
Sponsored
National Conference
on
Innovative Techniques in Food Product and

Processing Technologies
October 09 10, 2015
In Association With
Organized by
Department of Food Engineering and Technology,

Sant Longowal Institute of Engineering and Technology,
Longowal-148106, District Sangrur, Punjab, India
Editorial Board:
Prof. D.C.Saxena
Prof. Vikas Nanda
Er. Navdeep Jindal
Prof.C.S. Riar
Prof. Sukhcharn Singh
Published by:
Department of Food Engineering and Technology,
Sant Longowal Institute of Engineering and Technology,
Longowal-148106
District Sangrur, Punjab, India
TEQIP-II
Sponsored
National Conference
on
Innovative Techniques in Food Product and

Processing Technologies
October 09 10, 2015
Organizing Committee
Patron
Prof. V. K. Jain, Director
Chairman
Prof. D. C. Saxena, Head (FET)
Co-Chairman
Prof. Vikas Nanda
Coordinator
Er. Navdeep Jindal
Co Coordinators
Prof. C. S. Riar and Prof. Sukhcharn Singh
National Advisory Committee
Dr. A. S. Bawa, Former Director, DFRL, Mysore

Dr. B S Bisht, Former ADG, ICAR, New Delhi
Dr. R. K. Gupta, Director, ICAR- CIPHET, Ludhiana
Dr. H. Prathap Kumar Shetty, President AFST(I)
Prof. B. S. Khatkar, Dean, GJU, Hissar
Prof. Ashok Kumar, ADR, PAU, Ludhiana
Preface
It is a pleasant opportunity for the organizers to bring out the souvenir-cum abstract
book of the TEQIP sponsored National Conference on Innovative Techniques in Food
Product and Processing Technologies on Oct 09-10, 2015 at SLIET, Longowal. The
conference is focused on the innovative food products and technologies and their present
and future role in the growth of ever expanding food industry. Traditional production
methods were slowly substituted by more modern and reproducible techniques that
helped to increase the availability and safety of food. The growth of the world population,
the abundant availability of agro raw materials and energy and the integration of
knowledge from other scientific disciplines (e.g., engineering, physics, nutrition,
toxicology and biotechnology) further boosted the growth of the food and drink industry
to a robust industrial sector The main challenge for the Agro-Food industry in the coming
decades is to guarantee the availability of safe and healthy food for a growing global
population, against the background of increasing consumer demands, sustainability
concerns as well as resource demands for biobased (non-food) applications. Climate
change, the intensified competition for energy, fresh water raw materials and land, as
well as the shift in dietary patterns across the world are expected to have a major impact
on the current food supply chains. In the constantly changing global marketplace, keeping
up with new developments is important and keeping ahead of them is essential.
Consumer-driven products have kept the food industry at the forefront of technological
innovations. Novel food processing technologies have significant potential to improve
product quality and process efficiency. Commercialization of new products and processes
brings exciting opportunities and interesting challenges.
The conference will provide a comprehensive overview of innovative processing
technologies and their use to develop new or improved food products and ingredients that
meet consumers increased demands for quality and safety. It will also focus on new
products, materials, and additives that have emerged as a response to current and
emerging issues faced by the food industry.
The topics covered in the conference are:
i.
Applications of non thermal technologies for food processing and preservation
ii.
Novel food packaging techniques
iii.
Advances in food structure and functionality
iv.
Applied biotechnology for food processing
v.
Waste and energy management techniques in food processing
vi.
Mechanization and automation in food processing sector
vii.
Health, functional and nutraceutical foods
viii.
Novel processes and ingradients for conventional foods

We take this opportunity to express our sincere gratitude to Prof. V. K. Jain,
worthy Director, SLIET, Longowal and patron of Food Conference 2015 for his
encouragement and whole hearted support in organizing this conference. We also remain
thankful to national advisory board in providing guidance, motivation in organizing the
conference.
On the behalf of organizing team we welcome all the participants and wish their
meaningful and pleasant stay during these two days of Food Conference 2015.
Organizing Committee
Sant Longowal Institute of Engineering and Technology

(Deemed University: Established by: Govt. of India)
Longowal District Sangrur (Punjab)-148101

Prof. V. K. Jain
Director
Message
It is indeed a matter of great pleasure and gratification to me that a two day
TEQIP-II Sponsored National conference on one of the important and current topic
Innovative Techniques in Food Product and Processing Technologies is being
organized by the Department of Food Engineering and Technology on 9-10 October,
2015.
This occasion will provide an opportunity to review the current status and future
needs in the area of Innovations in Food Product and processing technologies and suggest
viable ways in adopting the latest developments to serve the mankind. This scientific
activity will help to bridge the gap between the young scientists and the senior
researchers working in the area as well as lead to develop industry-institute interactions
in the related industrial sector.
I wish the great success of the Food Conference and hope that the scientists,
students, teachers and the professionals participation and interaction leads to new horizon
in the development of innovative food products and technologies.
With best wishes,
Prof. V. K. Jain
Message
I am delighted to share that the Department of Food Engineering and Technology is
organizing a two day TEQIP-II Sponsored National conference on one of the important and
current topic Innovative Techniques in Food Product and Processing Technologies. The
food industry abounds with ideas for healthy and sustainable innovations but translating these
into production processes is often difficult. Breakthrough innovation comes slowly and cautiously
to the food and beverage industry. But breakthroughs continue in the R&D centers of both
ingredient suppliers and equipment manufacturers. High-intensity sweeteners were unheard of
until saccharin was synthesized in 1879 - although it took another 70 years to come into
widespread use, and then it was followed by a slew of sugar substitutes. That's about the same
time (the 1950s) that clean-in-place relieved the food industry of disassembly of equipment for
sanitizing. Some seemingly good recent ideas have failed to catch on. We need to identify
technologies that may persevere (even through initial resistance) and start to have an impact on
both the product development and plant operations sides of the food industry.
We need to develop innovative equipment to help manufacturers to more accurately
control their production processes. Mechanical engineers, physicists, industrial designers and
experts in chemistry and rapid manufacturing should work in tandem with food ingredients
experts e.g. use of inkjet technology in the food industry as an alternative to conventional spraydrying and for the encapsulation of flavours and nutrients, print-drying and the production of
microcapsules based on print technology, electro-spinning whereby food-grade materials are spun
into fibres under the influence of an electrical field. These techniques allow manufacturers to
reduce their energy consumption for processes and they are very suitable for optimizing the
processing of sensitive ingredients.
I am sure this scientific interaction will help in bridging the gap between the young
scientists and the senior researchers working in the area of food processing. The deliberations and
discussions during the two day conference will bring the scientists and industry closer for fruitful
interaction to develop projects of mutual interest.
I take this opportunity to accolade the efforts of the organizers in holding this timely
event and wish the conference a great success.
Prof. D. C. Saxena
Chairman, Food Conference 2015
SUMMARY OF TECHNICAL PROGRAMME
Friday, 09, October 2015

Registration: 9.00 10.00 AM
Inauguration: 10.00 AM 11.00 AM
Inaugural Tea: 11.00 AM 11.30 AM
(Venue: Computer Science Block)

(Venue: Mini Auditorium Computer Sci Block)
(Venue: In Front of Food & Chemical Block)
TECHNICAL SESSION I 11.30 AM 1.30 PM (120 min)
(Venue: Food & Chemical Block)
Chairperson: Prof. Savita Sharma, PAU, Ludhiana

Rapporteur: Ms. Shumaila Jan, SLIET, Longowal
TI-1
Invited Lecture Novel Food Packaging Techniques
(30 min)
Prathap Kumar Shetty H, Puducherry
TI-2
Invited Lecture Advances in starch structure and functionality
(30 min)
Kawaljit Singh Sandhu, CDLU, Sirsa
TI-3
Oral
Rice grown by organic and conventional modes of farming: A comparison of
presentation
properties of grains and starches
(15 min)
Maninder Kaur, GNDU, Amritsar
TI-4
Oral
Determination of Convective Heat Transfer Coefficient for Milk Using PCM
presentation
Based Milk Chilling System
(15 min)
Amandeep Sharma, Narender Kumar, Kulwinder Kaur, GADVASU, Ludhiana
TI-5
Oral
A Study on Convective-Cum-Microwave Dehydration of Oyster Mushrooms
presentation
Shakti, Satish Kumar, Ramya HG and Tarun Garg, PAU, Ludhiana
(15 min)
TI-6
Oral
Techniques for assessing the quality of pellets used for development of
presentation
biodegradable products
(15 min)
Kulsum Jan, Khalid Bashir, Shumaila Jan, C.S. Riar and D.C. Saxena, SLIET,
Longowal
LUNCH:
1.30 2.30 pm
TECHNICAL SESSION II
2.30 4.00 PM (90 min)
Chairperson: Prof. Dalbir Singh Sogi, GNDU, Amritsar

Rapporteur: Ms. Sangeeta, SLIET,
Longowal
TII- 1
Invited Lecture Current Approaches and Technological Advancements in Grain Processing as
(30 min)
Functional Foods
Dr. Savita Sharma, PAU, Ludhiana
TII- 2
Invited Lecture Ancestors Were the Best Food Designers
Dr. Parveen Bansal, Baba Farid University of Health Sciences, Faridkot
(30 min)
TII- 3
Oral
Effect of Papaya peel flour and Papaya seed flour on the Physical, Functional
Presentation
and Textural properties of Biscuits
(15 min)
Sanju B. Dhull, Manju V. Nehra, Simran, CDLU, Sirsa
TII- 4
Oral
Shelf Life Study of Pinni moulded by machine under different storage
Presentation
parameters
(15 min)
Gopika Talwar, Sandeeppal Kaur Brar, P K Singh, GADVASU, Ludhiana
Tea
4.00 4.15 PM
TECHNICAL SESSION III 4.15 5.45 PM (90 min)
Chairperson: Dr. Prathap Kumar Shetty H, Puducherry

Rapporteur: Ms. Suheela Bhat, SLIET,
Longowal
TIII- 1 Invited Lecture PepsiCo India: Pioneering in Renewable Energy
(30 min)
Sandeep Garg, PEPSICO, Channo
TIII- 2 Invited Lecture Waste Management Techniques in Food Processing Industries
Dalbir Singh Sogi, GNDU, Amritsar
(30 min)
TIII- 3 Oral
Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal and
Presentation
Morphological Properties of Amaranthus Starch and its solicitation as
(15 min)
Microencapsulating Agent for the Development of Nutraceutical Ingredients
Narender Kumar, Sukhcharn Singh, D. C. Saxena, Gopika Talwar and
Amandeep Sharma, GADVASU, Ludhiana
TIII- 4 Oral
Cassava: Extraction of Starch and Utilization of Flour in Bakery Products
Presentation
Kamaljit Kaur, Preeti Ahluwalia and Hira Singh, PAU, Ludhiana
(15 min)
POSTER SESSION (Evaluation)
5.50 6.30 PM
DINNER
8.00 PM
Saturday, 10th October, 2015

TECHNICAL SESSION IV 9.30 AM 11.15 PM (105 min)
Chairperson: Prof. P.S. Panesar, SLIET, Longowal

Rapporteur: Ms. Khan Nadiya, SLIET, Longowal
TIV-1
Invited Lecture
Recent Trends in Baking and Pasta Processing
(30 min)
Dr. P.Prabhasankar, CFTRI, Mysore
Isolation, Biochemical and Functional Characterization of Wheat
TIV-2
Invited Lecture
Gluten Proteins
(30 min)
Bhupendar Singh Khatkar, GJU, Hisar
TIV-3
Oral Presentation Production and Evaluation of Physico-chemical and Rheological
(15 min)
Properties of Milk Protein Concentrate77 (MPC77)
Ganga Sahay Meena, Ashish Kumar Singh and Sanket Borad, NDRI, Karnal
TIV-4
Oral Presentation Effect of Concentration on the Pigment Content and Rheology of
(15 min)
Watermelon Juice
Davinder Pal Singh Oberoi and Dalbir Singh Sogi, GNDU, Amritsar
TIV-5
Oral Presentation Effect of germination on nutritional profile of Amaranth (Amaranth spp)
(15 min)
grains
Arti Chauhan, D.C. Saxena and Sukhcharn Singh, SLIET, Longowal
TECHNICAL SESSION V 11.30 AM 1.15 PM (105 min)
Chairperson: Prof. Bhupendar Singh Khatkar, GJU, Hisar Rapporteur: Ms. Kulsum Jan, SLIET, Longowal
TV-1
Invited Lecture
Current Scenario in Post Harvest Processing and Food Engineering and
(30 min)
Future Thrusts
R. K. Gupta, CIPHET, Ludhiana
TV-2
Invited Lecture
Potato and Potato Flakes Industry in India
(30 min)
Paramdeep Singh Ghuman, Mahindra & Mahindra Agribusiness, Mohali
TV-3
Oral Presentation Retrogradation of Rice and related effects on Textural attributes of Kheer
(15 min)
Sanket G. Borad, Ashok A. Patel, Ashish K. Singh, NDRI, Karnal
TV-4
Oral Presentation Role of Computers in Food Processing Sector
(15 min)
Manminder Singh, SLIET, Longowal
TV-5
Oral Presentation Flow Properties of Food Powders for Bulk Handling & Storage
(15 min)
Shumaila Jan, Kulsum Jan, Syed Insha Rafiq and D.C.Saxena, SLIET,
Longowal
LUNCH:
1.30 2.30 PM
TECHNICAL SESSION V 2.30 PM 3.30 PM (60 min)
Chairperson: Prof. H.K. Sharma, SLIET, Longowal

Rapporteur: Ms. Romee Jan, SLIET, Longowal
TV-1
Invited Lecture
Application of Nanoemulsions, as Delivery Systems for Bioactive
(30 min)
Ingredients and Food Preservation
M.B. Bera, Rimpy Foujdar and H.K.Chopra, SLIET, Longowal
TV-2
Oral Presentation Automation in Food processing Sector
(15 min)
V. Eyarkai Nambi, CIPHET, Ludhiana
TV-3
Oral Presentation Oxalates in food: Impact on human health and nutrition
(15 min)
Sangeeta and Bahadur Singh Hathan, SLIET, Longowal
Valedictory Function: 3.30 PM 4.35 PM
Table of contents
National advisory committee
Preface
Messages
Technical Session
Section I
(Invited Talk)
S.No.
Title of abstract/author(s)
Page No.
FCIT-1

Dr. P.Prabhasankar
1-2
FCIT-2
Novel Food Packaging Techniques

Prathap Kumar Shetty H
FCIT-3
Current Scenario in Post Harvest Processing and Food 4

Engineering and Future Thrusts
R. K. Gupta
FCIT-4
Ancestors Were the Best Food Designers

Dr. Parveen Bansal
FCIT-5
Application of Nanoemulsions, as Delivery Systems for

Bioactive Ingredients and Food Preservation
M.B. Bera, Rimpy Foujdar and H.K.Chopra
FCIT-6
Current Approaches and Technological Advancements in

Grain Processing as Functional Foods
Dr. Savita Sharma
FCIT-7
Advances in starch structure and functionality

Kawaljit Singh Sandhu
8-9
FCIT-8
Isolation, Biochemical and Functional Characterization of

Wheat Gluten Proteins
Bhupendar Singh Khatkar, Nisha Chaudhary and Priya Dangi
10
FCIT-9
Waste Management Techniques in Food Processing Industries

Dalbir Singh Sogi
11
FCIT-10
Potato and Potato Flakes Industry In India

Paramdeep Singh Ghuman and Uttam Sharma
12
Section II
Oral presentations
FCOP-1
Effect of Papaya peel flour and Papaya seed flour on the Physical,
Functional and Textural properties of Biscuits
Sanju B. Dhull, Manju V. Nehra, Simran
FCOP-2
Effect of germination on nutritional profile of Amaranth 16

(Amaranth spp) grains
Arti Chauhan, D.C. Saxena and Sukhcharn Singh
FCOP-3
Retrogradation of Rice and related effects on Textural attributes

of Kheer
Sanket G. Borad, Ashok A. Patel, Ashish K. Singh
17
FCOP-4
Shelf Life Study of Pinni moulded by machine under different

storage parameters
Gopika Talwar, Sandeeppal Kaur Brar, P K Singh
18
FCOP-5
Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal

and Morphological Properties of Amaranthus Starch and its
solicitation as Microencapsulating Agent for the Development of
Nutraceutical Ingredients
Narender Kumar, Sukhcharn Singh, D. C. Saxena, Gopika Talwar and
Amandeep Sharma
19
FCOP-6
Role of Computers in Food Processing Sector

Manminder Singh
20
15
FCOP-7
Rice grown by organic and conventional modes of farming: A

comparison of properties of grains and starches
Maninder Kaur
21
FCOP-8
A Study on Convective-Cum-Microwave Dehydration of Oyster

Mushrooms
Shakti, Satish Kumar, Ramya HG and Tarun Garg
22
FCOP-9
Cassava: Extraction of Starch and Utilization of Flour in Bakery

Products
Kamaljit Kaur, Preeti Ahluwalia and Hira Singh
23
FCOP-10
Effect of Concentration on the Pigment Content and Rheology of

Watermelon Juice
Davinder Pal Singh Oberoi and Dalbir Singh Sogi
24
FCOP-11
Production and Evaluation of Physico-chemical and Rheological

Properties of Milk Protein Concentrate77 (MPC77)
Ganga Sahay Meena, Ashish Kumar Singh and Sanket Borad
25
FCPP-12
Flow Properties of Food Powders for Bulk Handling & Storage

Shumaila Jan, Kulsum Jan, Syed Insha Rafiq and D.C.Saxena
26
FCOP-13
Determination of Convective Heat Transfer Coefficient for Milk

Using PCM Based Milk Chilling System
Amandeep Sharma, Narender Kumar, Kulwinder Kaur
27
FCOP-14
Techniques for assessing the quality of pellets used for

development of biodegradable products A review
Kulsum Jan, Khalid Bashir, Shumaila Jan, C.S. Riar and D.C. Saxena
28
FCOP-15
Oxalates in food: Impact on human health and nutrition

Sangeeta and Bahadur Singh Hathan
29
FCOP-16
Automation in Food processingSector

V. Eyarkai Nambi
30
Section III
Poster presentations
FCPP-1
Nutritional and Functional Significance of Baobab (Adansonia

digitata) Grown in Tanzania
Amina Ahmed, Usha Bajwa and Rajpreet Kaur Goraya
32
FCPP-2
Germination of Food Grains: Natural Processing For Quality

Enhancement
Arashdeep Singh, Savita Sharma and Baljit Singh
33
FCPP-3
Future scope and potential applications of agricultural and agro

industrial wastes and byproducts in the development of
biodegradable and edible films
Charanjiv Singh Saini and Gireesh Kumar Shroti
34
FCPP-4
Non-Wheat Whole Grain Pasta

Dolly, Savita Sharma and Gurkirat Kaur
35
FCPP-5
Development of Maize and Chickpea based Extruded Snacks

Gagandeep Singh, Baljit Singh, Navjot Kaur and Savita Sharma
36
FCPP-6
Oxygen Scavenging Technology

Kimmy
37
FCPP-7
Comparative Evaluation of Gliadin Extraction Methods from the

Wheat Cultivars
Monika Rani and Dalbir Singh Sogi
38
FCPP-8
Technological Innovations in Third Generation Snack Foods

Neeraj Gandhi, Kamaljit Kaur, Amarjeet Kaur, Navjot Kaur and Baljit
Singh
39
FCPP-9
Bioactive Potential of Spices: Advantage Health and Disease

Rajpreet Kaur Goraya, Usha Bajwa and Amina Ahmed
40
FCPP-10
Antioxidant Activity and Certain Selected Functional Properties of

Different Flaxseed (Linum Usitatissimum L.) Cultivars
Rajwinder Kaur and Maninder Kaur
41
FCPP-11
Studies on utilization of jamun (syzygium cumini l.) powder in

papaya fruit bar
Swati Kapoor, P S Ranote and Savita Sharma
42
FCPP-12
Nutrition Facts, Functional Potential of Underutilized

Chenopodium Album And Its Applications: A Review
Romee Jan, Seema Sharma, D.C. Saxena and Sukhcharn Singh
43
FCPP-13
Silky Poha: Manufacturing and Characterization

S. Kumar and K. Prasad
44
FCPP-15
Novel Food Packaging Technologies: Innovations And Future

Prospective
Ishrat Majid, Gulzar Ahmad Nayik and Vikas Nanda
45
FCPP-16
Oats: A Functional Cereal for Combating Food Insecurity for the

Developing World
Jaspreet Kaur, Amarjeet Kaur and Amritpal Kaur
46
FCPP-17
Review: Processing of Quinoa (Chenopodium Quinoa Willd.) and its

Effect on Nutritional and Anti-Nutritional Components
Khan Nadiya Jan , P.S Panesar and Sukhcharn Singh
47
FCPP-18
Recent Advances in Osmotic Dehydration of Fruits and Vegetables

Kulwinder Kaur and A K Singh
48
FCPP-19
Optimization of Osmotic Dehydration of Apple using Response 49

Surface Methodology (RSM)
Rajni Kamboj, Vikas Nanda and Manav Bandhu Bera
FCPP-20
Physical and functional characteristics of extrudates prepared from 50

fenugreek and oats
Sajad Ahmad Wani, Khalid Muzaffar and Pradyuman Kumar
FCPP-21
Enhancement In Head Rice Recovery of Pusa Punjab Basmati 1509 51

Using Different Parboiling Methods
Chavan P, S R Sharma, T C Mittal, Gulshan Mahajan and S K Gupta
FCPP-22
Ultrasound a Green Technology for Extraction of Vegetable Oil- A 52

Review
Samridh Datt, Gagandeep Kaur and Preetinder Kaur
FCPP-23
Phytochemical, functional properties and health benefits of foxtail 53

millet (Setaria italica): A Review
Seema Sharma, Romee Jan, Charanjit S. Riar
FCPP-24
Storage Stability of Pearl Millet Flour Prepared using Low Speed 54

Mini Flour Mill
Gagandeep Kaur Sidhu, Sukreeti Sharma and Neha
FCPP-25
Waste Management in Food Industries: Current Status and Future 55

Perspective
Gulzar Ahmad Nayik, Ishrat Majid, Yogita Suhag & Vikas Nanda
FCPP-26
Nutritional Biomarkers of Specific Foods and Dietary Components

Aasima Rafiq and Savita Sharma
FCPP-27
Development of sugar free herbal mixed fruit jam and analysis of 57

its shelf life
Dharmendra Pratap Chaudhari, Prasad Rasane, Aman Chhibber
FCPP-28
Food Preservation by High Pressure Processing (HPP)

Ambreena Nazir and Monika Sood
FCPP-29
Arsenic Contamination in Food

Arshpreet Kaur Sidhu, Baljit Singh and Savita Sharma
59
FCPP-30
Bisphenols and Their Health Hazards

Ashwani Kumar, Kamaljit Kaur, Amarjeet Kaur and Vidisha Tomer
60
FCPP-31
Influence of black carrot powder incorporation on thecooking

quality and sensory properties of noodles
Jyoti Singh, Asish Choudhury and Sawinder Kaur
61
FCPP-32
Emerging Biodegradable Polymers- A Review

Bazilla Gayas, Gagandeep Kaur Sidhu and Beena Munaza Khan
62
56
58
FCPP-33
Effect of Storage and Packaging Material on Quality Parameters of

Potato Flour Made From Two Potato Varieties
Shweta Goyal and Bhupinder Singh
63
FCPP-34
Utilization of Soy Protein as Meat Analogue- A review

Birabrata Nayak, Shumaila Jan and Syed Mansha Rafiq
64
FCPP-35
Effect of Different Parboiling Methods on Milling Attributes and

Textural Qualities of Cooked Basmati Rice
Chavan P, S R Sharma, T C Mittal, Gulshan Mahajan and S K Gupta
65
FCPP-36
Evaluation of Physicochemical Properties of Starch Isolated from

Amorphophallus paeoniifolius
Jasleen Kaur Bhasin, Kartik Sidhu, Daniel Maisnam and Prasad Rasane
66
FCPP-37
Minimal Processed Foods: Innovative Approach in Product

Development
Dipak Das, R. Kaur, S. Shekhar and K. Prasad
67
FCPP-38
Methodology to Increase Yield of Protein Isolate from Brewers

Spent Grain (BSG)
Gireesh Kumar Shroti and Charanjiv Singh Saini
68
FCPP-39
Diabetes and Functional Foods

Isha Sharma, Gurdeep Kaur and Priyanka Sharma
69
FCPP-40
Cereal Starch Nanoparticles: A Potential Food Ingredient

Jashandeep Kaur, Gurkirat Kaur, Savita Sharma and Kiran Jeet
70
FCPP-41
Nutraceutical Properties and Health Benefits of Sea Buckthorn: An 71

Overview
Khalid Muzaffar, Sajad Ahmad Wani, Gulzar Ahmad Naik, and
Pradyuman Kumar
FCPP-42
Optimization of Enzymatic Hydrolysis of Pumpkin for Improved

Juice Yield Extraction Using Response Surface Methodology
Bhupinder Singh, Kiran Pannu , Sawinder Kaur, Sushma Gurumayum
72
FCPP-43
Effect of Storage Conditions on Proteolytic Activity in Soybean

Flour Blended papads using Response Surface Methodology
Manbir Singh and Poonam Rishishwar
73
FCPP-44
Gamma irradiation of food proteins to improve their functionality

Mudasir Ahmad Malik, H K Sharma, Charanjiv Singh Saini
74
FCPP-45
Quality Protein Maize for Nutritional Security

Navjot Kaur, Baljit Singh, Savita Sharma and Neeraj Gandhi
75
FCPP-46
Development and Organoleptic Evaluation of Corn Extruded

Snacks by Incorporating Bottle Gourd and Inulin
Priya Sharma, Anita Kochhar
76
FCPP-47
Effect of Guar Flour Supplementation in Muffin- Storage Studies

Priyanka Sharma, Amarjeet Kaur and Amritpal Kaur
77
FCPP-48
Anthocyanin as a natural food colorant: A Review

Rafia Rashid , Shumaila Jan, Khan Nadiya Jan and Anju Bhat
78
FCPP-49
Effects of Different Process and Machine Parameters on Physical

Properties of Extrudates during Twin Screw Extrusion cooking of
deoiled Rice Bran
Renu Sharma, Raj Kumar, Tanuja Srivastava, D.C. Saxena
79
FCPP-50
High Pressure Processing of Foods: A Green Technology

S. Kumar, P. Prity, S. Shekhar and K. Prasad
80
FCPP-51
Minimal Processing Approaches to Preserve Bioactive Compounds

in Fruits and Vegetables
Sakshi Sukhija, Farahan M. Bhat and Charanjit Singh Riar
81
FCPP-52
Key words: Bioactive compounds, minimal processing, health

benefits Biocolours for Safe Foods
Salim Ali, Preeti Ahluwalia and Baljit Singh
82
FCPP-53
Stress management through proper nutrition

Simran Pannu
83
FCPP-54
Small Scale Production and Physico Chemical Properties of

Degermed Maize Flour
Sukreeti Sharma, Gagandeep Kaur Sidhu and Surekha Bhatia
84
FCPP-55
Utilization of Horse Chestnut starch for food and non-food

applications: A review
Syed Insha Rafiq, Syed Mansha Rafiq, Shumaila Jan, Sukhcharn Singh
and D.C.Saxena
85
FCPP-56
Isolation and Characterization Of Starch and Protein Form

Defatted Wheat Bran
Tajendra Pal Singh, Gagandeep Kaur Arora, Dalbir Singh Sogi
86
FCPP-57
Studies On Colour Degradation During Drying of Red Chilli

Tarsem Chand, S. R. Sharma and S.K. Jindal
87
FCPP-58
Excipient Foods: A Step towards enhancing bioavailability of

lipophilic Nutraceuticals
Vidisha Tomer, Ashwani Kumar, Amritpal Kaur and Amarjeet Kaur
88
FCPP-59
Biocolours for Safe Foods

89
FCPP-60
Effect of blanching and chemical treatments on the quality of

dehydrated Oyster mushroom (Pleurotus spp.)
Gursharan Kaur and P S Ranote
90
FCPP-61
Enrichment of functional properties of ice cream with nonconventional ingredients
91
Usha Bajwa, Rajpreet Kaur Goraya and Amina Ahmed

FCPP-62
Development of Active Edible Films Incorporated With Clove

Essential Oil
Maitre Saikia and Laxmikant S. Badwaik
92
FCPP-63
Impact of climate change on Food Safety

H. R. Naik, A H Rather and Syed Zameer
93
FCPP-64
Some Novel Drying Techniques for Foods

Beena Munaza, Dr. Raj Kumari Kaul and Bazilla Gayas
94
FCPP-65
Sensory characterization of market samples of thandai using

principal component analysis (PCA)
Kaur Manpinder , and Chawla Rekha, Kumar Sunil, Talwar Gopika
94
Abbreviations:
FCIT: Food Conference Invited talk

FCOP: Food Conference Oral Presentation
FCPP: Food Conference Posters Presentation
Section I
Invited Talk

P.Prabhasankar
Principal Scientist, Flour Milling Baking and Confectionery Technology Department
CSIR-Central Food Technological Research Institute, Mysore 570020, India
E-mail: psankar@cftri.res.in
ABSTRACT
Recently, consumers demand has emerged for food products with improved nutritional
quality and health benefits, posing new challenges for the baking industry. In recent years,
there has been a global trend towards the use of natural substances present in foods as a source
of antioxidant and functional ingredients. Efficient utilization of food products, food wastes
and unconventional food sources of human consumption would result in increased nutritional
value of products made from available resources. Wheat based bakery products have been
regarded for centuries as popular and appealing food products both because of its relative high
nutritional value and its unique sensory characteristics.
The food industry is constant changing and developing new products according to
consumer needs. The baking industry is one of the most active, because bread is widely
consumed in most homes throughout the world. However, for people who are overweight,
obese or who have diabetes, consumption of traditional or normal bread is either prohibited or
limited because its high content of digestible carbohydrates increases the glucose level in the
blood. One alternative is to produce bread with high dietary fiber or high levels of indigestible
carbohydrates, which can be considered as healthy breads, and are also classified as
nutraceutical foods. Nutraceutical foods are defined as foods similar in appearance to
conventional foods that are consumed as a part of the normal diet and have demonstrated
physiological benefits. Patients suffering from celiac disease, an immune-mediated
enteropathy triggered by the ingestion of the cereal protein gluten, cannot tolerate products
made from wheat, rye and barley and therefore rely on gluten free alternatives. There is an
immense thrust in the direction of the development of the products free of gluten. Many
alternatives are being extensively testified to be standardized to use in formulations.
Currently wheat is used extensively in most parts or worlds diet among cereals, wheat
is one of the richest sources of protein with excellent viscoelastic properties which forms the
basic ingredient in bakery and pasta products which is imported at high prices. The
underutilized edible ingredients and other grain by-products are used to replace part of wheat
flour in preparation of bakery and pasta products, either when the wheat is in short supply, or
National Conference on Innovative Techniques in Food Product and Processing Technologies,
October 0910, 2015
Page 1
when it is desired to promote utilization of underutilized edible ingredients and their byproduct among a larger segment of the population. The bakery and pasta products prepared
from wheat flour lacks in some of the essential amino acids (lysine), minerals, vitamins and
dietary fibre. In developed countries, the bakery products are enriched with minerals and
vitamins. However, such practice is not common in developing countries.
The nutritional significance of the bakery and pasta products is well recognized and
attempts are being made to enrich the products with modified ingredients. Bakery and pasta
products are consumed in large quantities daily and they provide a convenient medium for
delivering various nutrients and other healthy compounds to consumers can serve as good
vehicle for carrying the added proteins to target populations for the use in combating the
protein malnutrition and population suffering from celiac disease. These sources include fish
protein products, whey proteins, single cell proteins, leaf proteins, and proteins and proteins
from coarse cereals and legumes, oilseeds and byproduct obtained from cereals and
vegetables. In addition to protein enrichment, the products can be manipulated to meet
specific dietary requirements such as high fibre products, high protein products, low calorie
products, gluten free products and diabetic products
Additives are used in bakery and pasta to facilitate processing, to compensate for
variations in raw materials, to guarantee constant quality, and to preserve freshness and food
properties. Different types of gums, hydrocolloids, modified starches, emulsifiers are
extensively being studied for their use in bakery industry. Dairy ingredients, too assume
important place as modified ingredients, especially whey proteins are utilized to improve the
protein quality of the final product. Shortenings are replaced in order to reduce the fatty acid
content of the final product. Use of healthy oils such as flaxseed oils, fat mimics such as
olestra is among the recent trends. Alike shortenings sugar substitutes follow the same trend.
Numerous synthetic sugar substitutes are available in market. Their feasibility and safety are
the main factors driving their usage as modified ingredients. These ingredients are quite
varied; these may range from mango kernel flour to GABA (gamma-aminobutyric acid) tea
extract and many more. Among the recent trends observed in bakery and pasta industry, one
class deals with processes like encapsulation, immobilization of specific ingredients, so that
these ingredients will provide desired effect during processing. Some workers have patented
use of encapsulated leavening agents. At international level there are numerous research and
development centers working towards the creation and modification of newer ingredients
which prove benefits to society. So there is need to explore newer ingredients and processing
techniques that are compatible with wheat based and other products.

October 0910, 2015
Page 2
Novel Food Packaging Techniques

Prathap Kumar Shetty H
Department of Food Science and Technology
Pondicherry University, Pondicherry 605014
ABSTRACT
Packaging was primarily developed to wrap the food, further evolving to act as barrier,
and to finally act as smart protector of food. While protecting and preserving food were once
perceived as the principal roles of food Packaging, facilitating convenience has quickly
emerged as equally important. Other elements of increasing importance in food packaging
include traceability, wholsomeness indication, and sustainability. Many other new and
exciting developments in food packaging are also emerging. Active and intelligent food
packaging, Controlling volatile flavors and aromas, Novel foodservice packaging, Green
packages and Nanotechnology based food packaging in addition to others. The talk will
summarise the latest developments in the field.

October 0910, 2015
Page 3
Current Scenario in Post-Harvest Processing and Food Engineering and Future Thrusts
R.K. Gupta
Director, Central Institute of Postharvest Engineering and Technology, Ludhiana, India
ABSTRACT
Main goal of food processing is loss prevention and value addition to the raw food
commodities. Food produce undergo a series of processing operations like cleaning,
sorting/grading, decortication, drying, packaging, transportation, storage and value addition
before reaching the consumer. These kind of processing and handling are being carried out at
many stages and mostly in unorganized way which leads to losses. The postharvest losses
during these operations are estimated in the range from 6 to 18%. The availability of food can
thus be increased by reducing these huge losses and preserving the quality of produce to
ensure nutritional security. Indian food processing sector is highly fragmented like grain
processing, fruits and vegetables, milk and milk products, meat and poultry, marine products,
beer and alcoholic beverages, packaged or convenience food and packaged drinks. Majority of
entrepreneurs are small and unorganized. Consumer awareness on nutritional benefits created
huge demand for value added food products, on the other side population growth forces to
ensure the food security. These challenges are forcing us to explore alternative ways, modern
techniques and approaches for enhancement of production, preservation, storage and reduction
in the postharvest losses in all agricultural commodities along with assurance of food safety
and quality.

October 0910, 2015
Page 4
Ancestors Were the Best Food Designers

Dr. Parveen Bansal
Joint Diretor, University Centre of Excellence in Research, Baba Farid University of Health
Sciences, Faridkot-India
Email: bansal66@yahoo.com
ABSTACT
Food and health had been closely associated with each other. Hippocrates 2500 years
back said that Let food be thy medicine and medicine be thy food. On scientific analysis of
foods taken by population and their therapeutic effect, it cannot be ignored that these were
having highly scientific basis. In spite of the significant progress in the development of
anticancer therapies the incidence of cancer is still on its rise worldwide. Due to limited role
of chemotherapy, radiotherapy and surgery , cancer patients who already got crippled with this
disease followed by burden of drug induced toxic side effects have now turned to seek help
from complementary and alternative medicine. Daily everybody is ingesting a cocktail of
phytochemicals from vegetables, fruits, spices etc however most of the population is unaware
about its biochemical, physiological and pharmacological therapeutic inputs. About 25000
different chemical compounds occur in fruits, vegetables and other plants eaten by man. Out
of 121 prescription drugs in use for cancer treatment, 90 have been derived from plant species.
This speech intends to showcase and focus on some of the components of daily diet that have
been shown to work on different target sites for anticancer activity. It shows that the food that
was designed by our ancestors was not only based on taste, rather it was strongly backed by
scientific knowledge at that time.

October 0910, 2015
Page 5
Application of Nanoemulsions, as Delivery Systems for Bioactive Ingredients and Food

Preservation
M.B. Bera, Rimpy Foujdar* and H.K.Chopra#
* Department of Food Engineering & Technology, # Department of Chemistry
Sant Longowal Institute of Engineering & Technology, Longowal-148106 (Pb)
ABSTRACT
Over the years there had been attempts to develop novel processing techniques to
obtain healthier and safer food products. Novel processing techniques were derived not only
from the classical techniques of food processing and preservation but used tools of
biotechnology,
material
science,
information
and
communication
technology
and
nanotechnology and emerged as cutting-edge discipline for food production and control.
Metamorphosis of nanotechnology has already begun with the development of first generation
passive nanomaterials to active nanotechnology (drug delivery) and nanosyatem (robotics).
However, applications of nanotechnology in food product development and in food
preservation are still in its infancy. The current nanotechnology applications in food science
provide the detection of food pathogens, through nanosensors, which are quick, sensitive and
less labour-intensive procedures, as a carrier/delivery of antimicrobial polypeptides in food
preservation. In our laboratory we have been able to develop nanoemulsion containing
bioactive components and investigated its possible role the extension of self life of highly
perishable food products. In this investigation, selection of suitable method of preparation of
nanoemulsion using various types of oils (short chain/medium chain/long chain fatty acids)
and process to reduce the particle size and its effect on particle dispersion index, Zeta
potential has been reported.

October 0910, 2015
Page 6
Current Approaches and Technological Advancements in Grain Processing as

Functional Foods
Savita Sharma
Department of Food Science & Technology, Punjab Agricultural University. Ludhiana
Email: savitasharmans@yahoo.co.in
ABSTRACT
Increasing awareness of consumer health and interest in functional foods to achieve a
healthy lifestyle has resulted in the need for food products with versatile health-benefiting
properties. Functional foods are defined as the food or dietary components that may provide a
health benefit beyond basic nutrition. A food can be made functional by applying any
technological or biotechnological means to increase the concentration of, add, remove or
modify a particular component as well as to improve its bioavailability, provided that
component has been demonstrated to have functional effect. The interest in developing
functional foods is thriving, driven largely by the market potential for foods that can improve
the health and well-being of consumers. Successful types of functional products that have
been designed to reduce high blood pressure, cholesterol blood sugar, and osteoporosis have
been introduced into the market. Grains are used world-wide as staple foods. In recent years,
cereals, legumes and oilseed meal and their ingredients are accepted as functional food
because of providing dietary fiber, proteins, energy, minerals, vitamins and antioxidants
required for human health. For example; cereals include dietary fibre such as -glucan and
arabinoxylan, carbohydrates such as resistant starch and oligosaccharides that act as
fermentable substrates for the growth of probiotic microorganisms. Preventing cancer and
CVD, reducing tumor incidence, lowering blood pressure, risk of heart disease, cholesterol
and rate of fat absorption, delaying gastric emptying and supplying gastrointestinal are the
protective effects of the food grains. Recently, the functional food research has moved
progressively towards the development of dietary supplementation utilizing various cereal
components, introducing the concept of probiotics and prebiotics, which may affect gut
microbial composition and activities. Food processing has become one of the most
competitive sector in recent years. With increasing consumers demands, food industry needs
to keep updating technology. In this direction, newer techniques can be whole grain concept,
germination, fermentation, multigrain, extrusion and nanotechnology for value addition.
October 0910, 2015
Page 7
Advances in starch structure and functionality

Kawaljit Singh Sandhu
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana
E-mail: kawsandhu@rediffmail.com
ABSTRACT
Starch contributes greatly to the textural properties of many foods and has many
industrial applications as a thickener, colloidal stabilizer, gelling agent, bulking agent, water
retention agent and adhesive. Starches from various plant sources, such as corn, potato, wheat,
rice and legumes have received extensive attention in relation to their structural and physicochemical properties. In recent years, glycemic index (GI) has become a useful tool for
planning diets for the patients of diabetes, dyslipidemia, cardiovascular disease, and even
certain cancers in the general population. Due to poor digestibility compared to that of other
cereals, legume starches promote slow and moderate postprandial glucose and insulin
responses, and have low GI values. The digestibility of starch in foods varies widely, therefore
a nutritional classification of dietary starch has been proposed. This proposed classification
system takes into account both the kinetic component and the completeness of the starchs
digestibility and is comprised of rapidly digestible starch (RDS), slowly digestible starch
(SDS), and resistant starch (RS). SDS is generally the most desirable form of dietary starch
and completely, but more slowly, digested in the small intestine, and it attenuates postprandial
plasma glucose and insulin levels. RS has been defined as the fraction of starch that escapes
digestion in the small intestine and has functional and nutritional properties in common with
dietary fiber.
Digestibility of starches from common legumes (black gram, chickpea and mung bean),
mango kernels and commercial normal corn starch was studied and related to functional
(amylose content, crystallinity and molecular weight) and morphological properties. The
lowest amylose content was found in mango kernel starches, followed by corn whereas the
highest was observed for legume starches. Legume starches have previously been found to
have relatively high amylose content (30-40%). Mean granule diameter of the starch granules
followed order: mango>chickpea> mung bean> black gram >corn. Granule size and shape are
related to the biological source from which the starch is isolated. The scanning electron
micrographs (SEM) of the isolated starches from different sources showed diverse size and
shape among different botanical sources. Scanning electron micrographs showed the presence
October 0910, 2015
Page 8
of polyhedral shaped granules for corn and large oval to spherical and elliptical shape granules
for mango and legume starches.
Both corn and mango kernel starches showed A-type X-ray diffraction patterns, which are
typically found in many cereal starches and strong reflections at 15o and 23o (2), and an
unresolved doublet at 17o and 18o (2). All the three legume starches showed a characteristic
C-type diffraction pattern, which actually consisted of a mixture of A and B-type crystalline
structures and diffraction peaks at 15o, 17.2o and 23.2o (2). A C-type X-ray pattern for
different legume starches has been previously reported. The relative crystallinity, which was
measured, based on diffraction intensity was the highest for mango kernel starches (35.4%),
followed by corn (30.1%), mung bean (29.1%), black gram (28.2%) and the lowest for
chickpea (27.6%). Significant differences in the molecular weight (Mw) of amylopectin and
amylose were observed between corn, legumes and mango kernel starches. Legume starches
had the highest value of Mw of amylopectin followed by corn starch and the lowest was for
mango kernel starches. Among the legume starches, chickpea starch had the highest Mw of
amylopectin (298 106g/mol) whereas, mung bean starch had the highest values for Mw of
amylose (1.83 106 g/mol). Mw of amylose followed the order: corn>mango>mung
bean>black gram>chickpea.
The digestibility of starches and starch fractions differed in digestion behavior (readily
digestible starch, RDS; slowly digestible starch, SDS; & resistant starch, RS). RDS is rapidly
and completely digested in the small intestine and is associated with more rapid elevation of
postprandial plasma glucose whereas SDS is completely but more slowly digested in the small
intestine and attenuates postprandial plasma glucose and insulin levels. Mango kernel starches
showed lower values for both RDS (5.2%) and SDS (19.2%) but very high resistant starch
(RS) content (75.6%) as compared to normal corn and legume starches. The lowest RS
(27.3%) was observed for corn starch in comparison to other starches studied. The hydrolysis
indices (HI) of starches ranged from 16.5 to 64, and the estimated glycemic indices (GI) based
on HI were between 48.7 to 74.9%. HI is a useful tool, from a nutritional point of view, for
comparison of starch digestibility. This index expresses the digestibility of the starch in foods
in relation to the digestibility of starch in a reference material, namely white bread. GI is
defined as the incremental postprandial blood glucose area after injection of the test product as
a percentage of the corresponding area after injection of an equicarbohydrate portion of the
reference product. The greater amylose content observed for legume starches in comparison to
the normal corn starch may be a major contributor to the greater resistance of the digestive
enzymes.
October 0910, 2015
Page 9
Isolation, Biochemical and Functional Characterization of Wheat Gluten Proteins

Bhupendar Singh Khatkar, Nisha Chaudhary and Priya Dangi
Department of Food Technology
Guru Jambheshwar University of Science & Technology, Hisar, Haryana, 125001, India
E-mail: bskhatkar@yahoo.co.in
ABSTRACT
Wheat is cultivated in all parts of the world except in the hottest tropical regions and
Antarctica. Wheat areas world over currently total about 230 million hectares and its
production is around 700 million tonnes per annum. Most wheat is consumed in the form of
various types of value added products such as bread, biscuits, cakes, noodles, pasta and
breakfast cereals in most countries of the world. The technological importance of wheat flour
is attached mainly to its gluten proteins, i.e. the water-insoluble complex proteins. Wheat
gluten is a complex of heterogeneous protein components that form a three-dimensional
network of linearly cross-linked glutenin subunits and gliadin components through hydrogen,
hydrophobic, and disulfide bonds. In India, hundreds of wheat varieties with specific end use
quality are available in market for direct consumption and for industrial processing. Therefore,
biochemical and molecular characterization of wheat gluten proteins for assessing the
suitability of a particular wheat variety for specific end product is essential. Incompatible use
of wheat may cause production losses and inferior quality of end product. Understanding at
molecular level for better performance of a wheat variety for a specific product will also help
scientist to evolve wheat varieties suitable for wheat based products.
A great deal of knowledge about the isolation, biochemical properties, structure and
functionality of wheat gluten proteins has been acquired through the applications of gene
sequencing, electrophoresis, HPLC/SEC techniques and dynamic rheometry. Size-exclusion
high performance liquid chromatography (SE-HPLC)/ Size exclusion chromatography (SEC)
has been used to separate the wheat storage proteins. Numerous studies have utilized this
technique considerably to evaluate the impact of gluten protein composition and their size
distribution on end-product quality. Understanding the structure of the gluten proteins, and
how they interact with themselves and other flour constituents to convert wheat flour into a
viscoelastic system still largely remains a challenging problem. While some areas have been
thoroughly studied, others still need research attention. The proteome approach offers a fresh
new look to understand the functionality of gluten. Although it is now evident that the high Mr
subunits of glutenin play a significant role in gluten viscoelasticity and product performance,
the basis of the differential effect of various glutenin polypeptides on functionality of a wheat
flour remains to be defined. Also, little is known concerning the role of low Mr glutenin
subunits and gliadin subgroups in gluten viscoelasticity and baking potential. In this paper,
these aspects of wheat gluten proteins will be discussed.
October 0910, 2015
Page 10
Waste Management Techniques in Food Processing Industries

Dalbir Singh Sogi
Professor
Guru Nanak Dev University, Amritsar
Email: sogids@gmail.com
ABSTRACT
Global sale of the processed food is about 3.2 trillion USD and global trade of the
processed food is about 192 billion USD. The world trade in food products is likely to
increase with the increase in food processing in developing countries. Food processing
generates substantial quantity of solid wastes while transforming raw material into finished
products. The edible tissues are separated from non-edible tissues during preparation
operation that produces the majority of the solid waste in the form of peel, core, seeds, leaves
etc. Second major source of solid waste is sorting that includes damaged raw material. These
biodegradable wastes pollute the environment during the course of decomposition. Different
techniques are used to reduce the waste, utilization into useful products and scientific disposal
in order to minimize the water, soil and air pollution.

October 0910, 2015
Page 11
Potato and Potato Flakes Industry In India

Paramdeep Singh Ghuman and Uttam Sharma
Mahindra Agri Business
ABSTRACT
Potato Diversified Sector in India (Innovations)
Traditional: largest sales through this channel from farms or cold stores. Material goes to
Mandi where commission agents (CA) distribute it to various hawkers or F&V shops. CA
typically charges 5-7% as commission
Retail Fresh: Growing sector, not much scope of product differentiation. Generally potato
considered as loss leader product. Supply through traders generally based in Mandi. No pack
house concept operational in India. Generally retail prices are double of what the farmer gets
Crisps: Commonly known as Chips. Supply chain operates different in different parts of
country. Contract farming prevalent in W.B., Maharashtra & U.P. through consolidators and
aggregators while direct buying from farmers in Punjab
French Fries: Companies sell the seed and get the produce from farmers through contract
farming
(direct company to farmer linkage)
Flakes: Capacity utilization about 60%, are generally the rejections of processing industry
FACTORS CRITICAL TO PRODUCE QUALITY
Before Storage:
1. Farm Mechanisation-Grader availability
2. Farmer awareness to grading
3. Size Specs/Processing Specs
4. Size/Sugar distribution
5. Cut & Crack/non retailable grade %
After Storage:
1. Size Specs/Processing Specs
2. Size/Sugar distribution
3. Cut & Crack/non retailable grade %
4. Ex Frier TPoD & Hunter Color/Appearance/Texture/Color/Taste./Sugar End-in French
Fries.
Usage of Potato Flakes are Still in the Nascent Stage in India with many untapped segments:
October 0910, 2015
Page 12
Global Application Areas of Potato Flakes: Used as an ingredient in industries like Bakery,
Fish, Meat, Snack food, dried instant soup, baby food, etc. . By Chips and French Fries
manufacturing industries like Baked Lay (Frito Lay). RAS Potato Mash (Rixona B.V
Holland), Pringles (P&G) etc. Global demand was estimated at 3,60,000 tones in 2005.
Exports opportunity in the European market, Japanese market etc.
Current Application areas in India: Application in India is very ad-hoc. Flakes are also being
marked as Aloo Tikki (with a mix ratio of 1:6). Companies like MTR consume Flakes to make
ready to eat Aloo Tikki. Limited application in most of the internationally consumed segment.
Current users in India include: A few small chips manufacturers, MTR, Vista, Mc Donalds,
Haldiram etc
Industry Map Supply Chain: In India supply chain is unorganised and Contract farming is in
first phase which is in process to grow further. Stored in a local cold storage, from where the
potato is procured. Located close to the manufacturing plant and supplied according to
demand
Critical Success factors for Flakes Industry: High Growth in Organized Retail. Being the
preferred supplier of choice to organized retailers across pan India and exports and across
timelines. Quality & Packaging is key differentiator to organised retailer. Building new
category class of peeled will add to consumer delight. Working with new varieties will add
further to success by focussing as healthy for you segment. Building critical supply chain with
farmer and delivering farm tech prosperity will be key driving strength. Maintaining off all
necessary compliances.
Scope of Potato Flakes: Development of Potato starch from high dry matters, Fortification of
potato flakes for healthy dietary foods etc.

October 0910, 2015
Page 13
Section II
Oral presentations

October 0910, 2015
Page 14
Effect of Papaya peel flour and Papaya seed flour on the Physical, Functional and
Textural properties of Biscuits
Sanju B. Dhull, Manju V. Nehra, Simran
Department of Food Science and Tech., Chaudhary Devi Lal University, Sirsa, Haryana
E mail: sanjudhull@gmail.com
ABSTRACT
Every year food processing industry is wasting a considerable amount of bio-active
material that can play a vital role to cure and prevent many diseases. Papaya peel flour (PPF)
and papaya seed flour (PSF) were analyzed for its proximate, functional and colour properties
and compared with wheat flour. Biscuits were than prepared with incorporation of 1% PSF
and different levels of PPFi.e. 5%, 10%, 15%, 20%, with wheat flour and its effect on physical
and sensory properties of biscuits were analyzed. The weight and spread ratio of biscuits was
increased while thickness was decreased with the addition of PSF and PPF. Based on sensory
evaluation, the composite biscuits with 1% PSF and 10% PPF were analyzed for its proximate
composition, total dietary fibre, soluble dietary fibre and insoluble dietary fibre and compared
with control biscuits. Ash content and crude fibre content of the composite biscuits was higher
but protein content was lower as compared with control biscuits. TDF, SDF and IDF of
composite flour biscuits were also significantly higher than the control biscuits.

October 0910, 2015
Page 15
Effect of germination on nutritional profile of Amaranth (Amaranth spp) grains

Arti Chauhan, D.C. Saxena and Sukhcharn Singh
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering
and Technology, Longowal, Sangrur, Punjab, India
ABSTRACT
Amaranth belongs to dicotyledonous class in Amaranthaceae family and widely grown by the
Aztecs, Incas and Mayas in Latin America since pre- Columbian times for millennia.
Amaranth grain is considered to have a unique composition of protein, carbohydrates, and
lipids. Grain amaranth has higher protein (12 to 18%) than other cereal grains and
significantly higher lysine content which is deficient in major cereal grains. Amaranth grain
contains about 5 to 9% oil which is generally higher than other cereals. The lipid fraction of
amaranth grain is similar to other cereals, being approximately 77% unsaturated, with linoleic
acid being the major fatty acid. The lipid fraction is unique however, due to the unusually high
squalene content (5 to 8%) of the total oil and tocotrienols (forms of vitamin E) which are
known to effect lower cholesterol levels in mammalian systems. In addition to the proteins,
carbohydrates, and lipids, amaranth grain also contains high levels of calcium, iron, and
sodium when compared to cereal grains. Germination is an inexpensive and effective way to
improve the nutritional value of cereals, pseudocereals, and legumes. Sprouted seeds have
been reported to be nutritionally superior to their respective seeds, with higher levels of
nutrients like increased protein, starch digestibility, and bioavailability of some minerals
whereas, lower levels of antinutrients (such as phytic acid, tannin, trypsin inhibitors) and
flatulence-causing sugars. The inclusion of sprouted grains in the formulation of whole-grainrich, fiber-rich, and gluten-free baked goods may provide a natural fortification and
enrichment mechanism; it may improve nutritional quality because of the increased
digestibility and bioavailability of some nutrients and the reduction of some antinutrients. The
sprouts are excellent examples of functional food defined as lowering the risk of various
diseases and exerting health promoting effects in addition to its nutritive value.

October 0910, 2015
Page 16
Retrogradation of Rice and related effects on Textural attributes of Kheer

Sanket G. Borad, Ashok A. Patel, Ashish K. Singh
Dairy Technology Division, ICAR-NDRI, Karnal
ABSTRACT
Kheer, a rice pudding, is made by cooking rice in boiling milk and sweetening with
sugar followed by flavouring with cardamom, saffron, etc. During kheer preparation, rice
grain starch undergo gelatinization upon heating followed by retrogradation upon cooling.
Retrograded starch in rice grains tends to become tough and render the product rather coarse
and less creamy. Hardening of rice grains in refrigerated kheer is a common textural defect
manifested by lowering of sensory quality. Long-life kheer prepared by in-pouch retorting has
been reported to exhibit toughening of rice grains during storage. Similarly precooked rice
mixed with sweetened concentrated milk, upon refrigerated storage has also been found to
show considerable rice grain hardening. Kheer has typically a shelf life of a few days to two
weeks under cold storage depending upon method of manufacture, but it loses its consumer
acceptance from the mouth-feel point of view. Keeping these aspects in view, the present
study was targeted to characterize the hardening of rice grains upon prolonged refrigerated
storage and its effect on the various instrumental and sensory attributes of the product. Kheer
samples prepared from Basmati CSR-30 and Parimal PR-44 were assessed for sensory
attributes along with instrumental rheological parameters. Rheological as well as sensory
studies showed the gradual increase in the hardness of rice grains whereas sensory coarseness
in serum was reported. The SEM (scanning electron microscopy) revealed amylose crystals
having >20 size in the serum that supported increased coarseness of it. Since the part of the
structure of retrograded starch is recoverable upon heating, reheating of stored kheer was
studied to minimize the toughness of native rice grains by made into kheer, which was heated
in-pouch. Reheating of kheer to 50, 60, 70 and 80C resulted in recovery of the textural
attributes of kheer in terms of hardness, coarseness and overall texture score after storage of
28 days. However, the reheating temperature had little impact on the grain softening. Thus
reheating of cold-stored kheer to 50C was adequate. The leaching of amylose from the rice
grain to kheer serum was expected to contribute to the coarseness of serum.

October 0910, 2015
Page 17
Shelf Life Study of Pinni Moulded by Machine under Different Storage Parameters
Gopika Talwar, Sandeeppal Kaur Brar, P K Singh
College of Dairy Science and Technology, GADVASU, Ludhiana
ABSTRACT
Pinni is one of the traditional and popular dairy composite product of northern India.
Pinni is prepared by roasting dal peethi (paste)/wheat flour in ghee and then adding
khoa,sugar and is moulding into round shape. The ball formation process is done byrolling the
roasted material by hand which is time consuming, unhygienic and laborious and balls result
in non-uniform weight and shape. To overcome these difficulties a prototype was developed
for ball formation of roasted material.This unit consist of hopper to hold roasted material,
screw to convey the material, knife for cutting and twin roller for rolling the cut material. The
power transmission was done by chain mechanism and power was given with 0.5 hp a.c.
motor. In addition to this pneumatic cylinder was attached to the screw which cuts the
material at a known thickness. The weight of ball coming out was set as 455 g. The
throughput capacity of machine was found to be approximately 300 balls/hour. The pinni
produced by this machine was analysed for shelf life studies. Pinni was stored in cardboard
boxes, same in which it is available in market. Pinni was stored at two different temperatures
i.e ambient temperature (25oC) with 60% RH and refrigeration temperature (5-7oC). the pinni
stored at ambient temperature was acceptable for consumption for 21 days only and had
fungal attack afterwards whereas pinni stored at refrigeration was acceptable upto 28 days of
storage.
Keywords: ball formation, pinni, tradional dairy product, composite dairy product

October 0910, 2015
Page 18
Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal and Morphological
Properties of Amaranthus Starch and its solicitation as Microencapsulating Agent for the
Development of Nutraceutical Ingredients
Narender Kumar1&2, Sukhcharn Singh1, D. C. Saxena1, Gopika Talwar2 and Amandeep Sharma2
1

& Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, INDIA
Department of Dairy Engineering, College of Dairy Science & Technology, Guru Angad Dev
Veterinary and Animal Sciences University, (GADVASU), Ludhiana, Punjab, INDIA
Email: chandla84@yahoo.co.in
ABSTRACT
Process of sonication was applied for higher yield of starch from the Amaranthus
grain. Secondly, the starch obtained was modified by applying the sonication process at a
frequency of 50 KHz for a period of 10 min. The starch modified by sonication was further
evaluated for the Particle Size Distribution (PSD), pasting (RVA), thermal (DSC) and
Morphological (SEM) Properties. In particle size analysis most of the particles have shown
starch granules size less than 2m and this reduction in particle size resulted paradigm shift in
the pasting profile. Peak Viscosity (PV) have been increased many folds, peak temperature
(Tp) have been increased as comparison to native starch as shown by DSC. Scanning Electron
Micrographs have shown that starch granule has been affected by sonication. The starch
obtained, therefore is recommended for the encapsulation purposes of functional foods.

October 0910, 2015
Page 19
Role of Computers in Food Processing Sector

Manminder Singh
Department of Computer Science & Engineering, SLIET, Longowal
ABSTRACT
Food processing is concerned with the transformation of raw ingredients into
consumer food product by chemical or physical means. Food processing industry is largest
within the manufacturing sector of the world economy. The use of computers in the food
processing sector has increased many folds in recent years due to its various applications. To
improve efficiency, to reduce cost, lead and process time of the consumer food product most
of the food processing sector has turned to computer aided manufacturing. Higher demand for
quality consumer food products along with on time delivery may be another reason for using
computers in food processing industry. Now a days computers play important role in each
and every aspect of food processing sector including planning, control, processing,
scheduling, production, distribution and marketing etc. This paper is an effort to review the
importance and role of computers in food processing sector.

October 0910, 2015
Page 20
Rice Grown By Organic and Conventional Modes of Farming: A Comparison Of

Properties of Grains and Starches
Maninder Kaur
Department of Food Science and Technology, Guru Nanak Dev University,
Amritsar-143005, India
ABSTRACT
Fertilizer has become an essential agro-chemical input for modern rice farming and
plays a key role in increasing the productivity of rice land. Excessive and inappropriate use of
fertilizers and pesticides has polluted waterways, salt build up in soils, poisoned agricultural
workers, and killed beneficial insects and wildlife. Organic farming on the other hand, is a
system which avoids or largely excludes the use of synthetic inputs such as chemical
fertilizers, pesticides, hormones, feed additives etc and to maximum extent rely upon crop
rotation, crop residues, animal manures, off farm organic wastes, mineral grade rock additives
and biological system of nutrient mobilization and plant protection. Since rice is produced by
both organic mode (OM) and conventional mode (CM) of farming, scientific research is
required to compare the properties of crop produced by both the modes. In the present study
rice grown by OM and CM of farming were studied for their physicochemical, cooking and
textural properties. Starch was isolated from both types of rice and analysed for their amylose,
swelling power, X-ray diffraction, pasting and morphological properties. Milled rice from
OM farming exhibited significantly lower bulk density and protein content but higher
thousand kernel weight and length/breadth ratio in comparison to rice from CM farming.
Cooked rice grains from OM farming showed significantly higher elongation and width
expansion ratio and lower gruel solid loss. Starch isolated from milled rice of CM farming
showed significantly higher swelling power and solubility but lower amylose content in
comparison to OM starch. Scanning electron micrographs of starches from both modes of
farming revealed the presence of smooth surfaced granules with polyhedral shape and a very
few round shaped granules. Starch, from OM rice showed significantly higher peak, final and
setback viscosity against starch from CM rice. Both the starches showed typical A-type X-ray
diffraction pattern.
Keywords: Rice; Starch; Farming; Organic; Conventional

October 0910, 2015
Page 21
A Study on Convective-Cum-Microwave Dehydration of Oyster Mushrooms

Shakti, Satish Kumar, Ramya HG and Tarun Garg
Department of Processing and Food Engineering,
COAE&T, PAU, Ludhiana, India. E-mail: satish66@pau.edu
ABSTRACT
Mushrooms are non-conventional source of food production, requiring negligible area.
It contains 20-35 % protein and are also rich source in vitamin, minerals and water content;
but, are low in calories, salt, fat and are devoid of sugar, starch and cholesterol. Medicinal
mushrooms have become important due to their antitumor, antifungal, and reducing hyper
cholesterolemia activities. Mushroom growing can be efficient means of disposal of
agriculture waste by converting it into protein rich biomass. Mushrooms are highly perishable;
therefore, need application of the best post harvest technique to enhance the shelf life.
Investigations were carried out to study the effect of drying parameters viz. loading density,
air velocity and power level on convective-cum-microwave dehydration of oyster mushroom.
Multi layer drying of commercially grown mushroom cv. Pleurotus sajor-caju was carried out
at 3 levels of loading densities (26-52 kg/m2) and air velocities, 3-5 m/s and microwave
drying was carried out at 3 power levels (270-810 W). The drying parameters studied were
drying rate, temperature and relative humidity of outgoing air, product temperature and heat
utilization factor. Quality attributes included rehydration ratio, shrinkage ratio, texture
(hardness and chewiness), colour and overall acceptability. Multi layer drying of mushroom
with an initial moisture content of 91 % wb was carried out at 60C in a mechanical drier till
the moisture content reached 27 % wb followed by drying in microwave oven to a final
moisture content of 6.89 % wb. It was observed that drying rate, relative humidity of outgoing
air and heat utilization factor decreased with drying time but opposite trend was observed for
temperature of outgoing air and product. The decline in drying rate increased with increase in
air velocities and power level whereas opposite trend was observed for loading densities.
Increase in loading density and air velocity resulted in decrease in heat utilization factor and
relative humidity however temperature of outgoing air and product showed the opposite trend.
Logarithmic model showed the highest adequacy of fit for multi layer drying and two term
exponential model for microwave drying. The effective moisture diffusivity increased with
increase in both loading density and air velocity
October 0910, 2015
Page 22
Cassava: Extraction of Starch and Utilization of Flour in Bakery Products

Kamaljit Kaur, Preeti Ahluwalia and Hira Singh#
#Department of Vegetable Science, Punjab Agricultural University, Ludhiana
ABSTRACT
The cassava (Manihot esculenta Crantz) is the third largest carbohydrate food source
in the tropical region, after rice and corn. Cassava is considered as food security crop which
can be left in the ground for extended periods of up to two years, until required. Cassava is not
a labor intensive crop and it grows well on marginal soils. Starch was extracted from cassava
by peeling, chopping, grinding with water for five minutes, filtration, decantation and drying
at 55oC for one hour. Percentage of starch obtained was 25 %. Flour was prepared from
cassava by peeling, grating, drying in hot air oven at 55oC for 24 hrs and then milling.
Percentage of flour obtained was 40% and percentage of flour after extraction of starch was 12
%. Different blends were prepared with wheat flour, soy flour, cassava flour in the ratio of
90:5:5, 85:5:10, 75:10:15 and 70:10:20 respectively and their baking quality for preparation of
cookies was evaluated. The blend with wheat flour, soy flour, cassava flour in the ratio of
85:5:10 was found to be the best with regard to baking and organoleptic quality. It was
concluded that cassava can be utilized in the form of flour in bakery products, as a
replacement of wheat flour in gluten free diets and for starch, as the demand of starch for
various food and non food purposes is increasing.

October 0910, 2015
Page 23
Effect of Concentration on the Pigment Content and Rheology of Watermelon Juice

Davinder Pal Singh Oberoia and Dalbir Singh Sogib
a
Department of Food Science and Technology, Khalsa College Amritsar, 143 002, India.
b
Department of Food Science and Technology, GNDU, Amritsar 143 005, India.
Email ID: dpsoberoi@gmail.com.
ABSTRACT
Concentration of watermelon juice is vital to increase its utilization in food products.
Watermelon juice yield of Namdhari-95, Namdhari-450 and Sugar baby cultivars was
42.9, 49.6 and 48.6g/100g while soluble solids content of juice was 6.0, 5.1 and 8.9g/100g
respectively. Juice concentrate with soluble solids content of 70g/100g had total solids,
titrable acidity and total sugars contents of 77.1-77.3g/100g, 0.34-0.35g/100g and 44.753.8g/100g respectively. Total carotenoids of watermelon juice concentrate with soluble
solids content of 70g/100g varied from to 34.9 to 86.68mg/100g whereas lycopene content
from 33.12 to 84.42mg/100g for three cultivars. Hunter L, a and b value of watermelon
juice increased as soluble solids varied from control to 20g/100g but then decrease with
further increase in soluble solids. Watermelon juice concentrates behaved like Non-Newtonian
fluid and apparent viscosity varied from 0.001-0.117, 0.001-0.284 and 0.001-0.220 Pa.s in
Namdhari-95, Namdhari-450 and Sugar baby cultivars respectively. Soluble solids have
exponential relationship with consistency index (k) but linear relation with lycopene content.
Concentration is better alternative to handle the surplus production of watermelon.
Keywords: Watermelon, juice, concentration, lycopene, rheology.

October 0910, 2015
Page 24
Production and Evaluation of Physico-chemical and Rheological Properties of Milk

Protein Concentrate77 (MPC77)
Er. Ganga Sahay Meena1, Dr. Ashish Kumar Singh2 and Mr. Sanket Borad1
1
Scientist, 3Principal Scientist, Dairy Technology Division

ICAR-National Dairy Research Institute, Karnal, Haryana-132001
*Corresponding author, Email: gsiitkgp@gmail.com
ABSTRACT
Milk Protein Concentrate (MPC) is a high protein milk powder that have been
classified as second generation, dairy ingredient containing protein in the range 4089% on
dry matter basis. Apart from other processing factors, protein content itself decides the
solubility of MPC. Poorer solubility of the MPC is a key deterrent factor in their wider
applications in food industry as compared to casein, sodium caseinates, whey protein
concentrates and isolates. Therefore, present investigation was carried out to produce better
soluble MPC77 using ultrafiltration membrane process followed by diafiltration (DF) of UF
retentate prior to its spray drying. MPC77 was analyzed for its chemical composition (fat,
protein, lactose, ash, total solids, calcium) and physical properties (solubility, nitrogen
solubility index, and insolubility index), powder properties (bulk density, wettability,
dispersibility, flowability, color values) and compared with reputed international commercial
sample of MPC85. The Ca content in MPC77 reduced significantly (p<0.01) owing to its three
time diafiltration of UF retentate with 150mM NaCl and the same resulted in statistically
significant (p<0.01) improvement in solubility of MPC77 (81%) as compared MPC85
(62.95%). MPC77 also exhibited significantly better (p<0.01) bulk density, wettability,
dispersibility and flowability than MPC85. Viscosity and flow behavior of both the samples
was also determined using Rheometer and modeled. As the solubility is the pre-requisite for
other functional properties of protein rich powders, the findings of the current study will be of
great significance during the utilization of MPC77 as a novel ingredient in various
applications in food processing.
Keywords: Milk Protein Concentrate, Ultrafiltration, Diafiltration, Solubility, Rheological
Modelling and Powder Properties.

October 0910, 2015
Page 25
Flow Properties of Food Powders for Bulk Handling & Storage

Shumaila Jan, Kulsum Jan, Syed Insha Rafiq and D.C.Saxena
and Technology, Sangrur Punjab
Email: shumailanissar@gmail.com
ABSTRACT
Food powders are the materials mostly used in industry as well as in households all
around the world and are considered among the most difficult materials to characterize.
Powders are the least predictable of all materials in relation to their flowability because of the
large number of factors that can affect their rheological properties. Much research regarding
handling and storage characteristics of bulk solids has been conducted over the years. Size and
size distribution, Particle shape, Particle surface, Angle of repose, Conveying angle, Frictional
forces, Permeability, Densities (Bulk, Tapped & Particle), Hausner Ratio, Compressibility
index, Wall friction are some of the properties which affect the flowability of powders during
bulk handling & storage. This study focuses on these properties to characterize the powder
flow.
Key Words: Powders, flow properties, bulk solids.

October 0910, 2015
Page 26
Determination of Convective Heat Transfer Coefficient for Milk Using PCM Based Milk
Chilling System
Amandeep Sharma, Narender Kumar, Kulwinder Kaur
Department of Dairy Engineering, College of Dairy Science and Technology
Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana.
ABSTRACT
An attempt has been made to estimate the convective heat transfer coefficient for
cooling of milk in a PCM based liquid chilling unit. The experiment was performed by
addition of milk in inner cavity immediately after phase change of the coolant. The
temperature of milk side and coolant side was recorded at an interval of 15 minutes. The heat
transfer coefficients for milk were calculated by empirical equations at an interval of 30
minutes, assuming that heat gain by coolant was equal to heat loss by product. The cooling
curve representing temperature of product w.r.t cooling time was plotted which showed a
rapid decline in the temperature of product at initial phase of cooling and became gradual
thereafter. Similarly, the values of convective heat transfer coefficients of milk decreased with
decrease in rate of cooling. As no agitation was given during process, the whole process of
cooling the product was based on natural convective heat transfer phenomena.
Keywords: Chilling, Heat transfer coefficient, PCM, Rate of cooling, milk.

October 0910, 2015
Page 27
Techniques for assessing the quality of pellets used for development of biodegradable
products A review
Kulsum Jana, Khalid Bashirb, Shumaila Jana, C.S. Riara and D.C. Saxenaa
a
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering & Technology, Longowal, Punjab

148106, India
b
National Institute of Food Technology Entrepreneurship and Management, Haryana-131028
ABSTRACT
The environmental impact of persistent plastic wastes is raising general global
concern. Biodegradable materials are naturally converted into something new (decomposing
into rich organic matter in the form of compost). The development of biodegradable products
is consequently an important point to reduce the environmental impact. Pellets are
increasingly being used for development of biodegradable products/composites and are
particularly suitable for further technological processing, such as injection molding. Pellets
described a variety of agglomerates produced from diverse raw materials using different
manufacturing equipments. Various techniques used for the development of pellets are viz.
Extrusion, spheronization, balling, compression, globulation etc. Assessment of quality of
pellets plays an important role in defining the production process and overall quality of the
final product. The physical and mechanical properties in terms of pellet durability index,
hardness, color, bulk density, macro-porosity, angle of repose, and coefficient of friction and
functional properties in terms of water binding capacity, water solubility index and expansion
ratio of the pellets affect the properties of the final product. Moreover, assessments of the
quality parameters of the pellets have significance in designing of hoppers, storage and
transporting structures.
Key words: Biodegradable, extrusion, functional, mechanical, physical and Pellets
October 0910, 2015
Page 28
Oxalates in food: Impact on human health and nutrition

Sangeeta and Bahadur Singh Hathan
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering &
Technology, (SLIET), Sangrur, Punjab, India, 148106, Email: ssaini.kataria@gmail.com
ABSTRACT
Oxalate in the form oxalic acid and their salt is widely distributed in the plant
kingdom. They mainly occur as end products of metabolism in a number of plant tissues and
many plant species accumulate oxalate in a range of 315% (w/w) of their dry weight. The
oxalate content of food can vary considerably between plants of the same species, due to
differences in climate, soil quality, state of ripeness, or even which part of the plant is
analyzed. Oxalates are acrid in nature and their presence results in bitterness, astringent taste
and scratching of the mouth and throat. Dietary oxalate has been known to complex with
calcium, magnesium and iron leading to the formation of insoluble oxalate salt and resulting
in oxalate stone. Oxalates also interfere with the utilization of minerals making them
unavailable or reduced in the body. Vegetarians who consume greater amount of vegetable
will have higher intake of oxalates, which may reduce calcium availability. This may also be
an increased risk factor for women, who require greater amounts of calcium in the diet. In
humans, diet low in calcium and high in oxalates are not recommended but the occasional
consumption of high oxalate foods as part of a nutritious diet does not pose any particular
problem. The soluble oxalate content influence the amount of oxalate absorbed by the
intestine much more than the insoluble part, so foods having modest total oxalate should still
be limited because of the relatively high amount of soluble oxalate present. Various
detoxification techniques are used for plant foods to render them edible for humans. Soaking,
cooking, addition of milk, and change in pH of food stuffs will reduce the oxalate content by
leaching or altering the solubility of various compounds and can help in hydrolysis of
undesirable substances.
October 0910, 2015
Page 29
Automation of Food Processing sector

V. Eyarkai Nambi
Central Institute of Post Harvest Engineering and Technology, Ludhiana, India
ABSTRACT
The food industries are lacking behind other related industries in adopting new
automated process technologies and systems. Consumer awareness on food quality and safety,
higher expectations on new products, increased demand for nutritional and health benefits
have forced the food industry to consider automation of most manufacturing processes. The
major objectives of automation of the food industry are to improve process efficiency,
productivity, product quality and profitability. Besides the unique challenges like
heterogeneity in size, shape, etc., due to biological variation, many processes in the industry
have been successfully automated.
During the past decades food industries turned
increasingly to the process control technology used in pharmaceutical and chemical

production. The new challenges are to combine and to consolidate individual process
automations into an overall plant automation. The novel promising techniques such as
computer vision, computer integrated manufacturing, flexible manufacturing systems, systems
engineering, etc., have enabled integration of many batch operations into an overall
manufacturing system design to provide on-line and continuous control capability.

October 0910, 2015
Page 30
Section III
Poster presentations

October 0910, 2015
Page 31
Nutritional and Functional Significance of Baobab (Adansonia digitata) Grown in

Tanzania
Amina Ahmed, Usha Bajwa and Rajpreet Kaur Goraya
Department of Food Science and Technology, PAU, Ludhiana- 141004 Punjab
ABSTRACT
The baobab (Adansonia digitata) belongs to bombacaceace family, consists of around
20 genera and 180 species. In Tanzania, the baobab is mostly cultivated in Dodoma and other
regions include Singida, Tabora, Iringa and Morogoro. The baobab pulp is of great importance
with respect to health and nutrition. The baobab is rich in several phytochemical compounds
having great potential for incorporation in health foods. Its pulp contains the high antioxidant
activity which is having potential to scavenge free radicals and offer protection against
damage to body cells from degenerative diseases and signs of aging. The baobab pulp contains
substantial quantities of calcium, potassium, and magnesium levelsbeing higher than
blueberries, cranberries and pomegranates. It is also rich in glutamic and aspartic acid contents
and the sulfur-containing amino acids. A 100g of baobab pulp can contain up to 500mg of
vitamin C. Also, the baobab pulp contains about 56.2 g/100g of pectin which have a
significant role in formulations as a gelling, thickening agent or stabiliser. In Tanzania, the
baobab powdery pulp is used to make sweets, ice creams, jams, jellies, sauces, juice and as
ingredient in several other recipes. In Tanzania baobab pulp is used to treat several diseases
and malnutrition cases. The baobab juice is used as antimalarial, treating anemia, vomiting,
diarrhea and skin problems. Furthermore, baobab has health potential to boost the immune
system to HIV/AIDs individuals, maintain blood sugar levels and heart function, enhance
recovery from exercise, promote mental clarity, promote healthy skin, improving sleep
patterns and reduce fatigue levels. The present paper will discuss the potential of baobab in
food applications and imparting health benefits.

October 0910, 2015
Page 32
Germination of Food Grains: Natural Processing For Quality Enhancement

Arashdeep Singh, Savita Sharma and Baljit Singh
Department of Food Science and Technology,
Punjab Agricultural University, Ludhiana, 141004
ABSTRACT
Today consumers are increasingly interested in food products with high biological and
nutritive value, excellent sensory qualities and increased shelf life. Application of germination
technique for food grains is of emerging interest, which significantly enhances the nutritional,
functional and bioactive content of grains, as well as improves their palatability in a natural
way. Germination is a natural processing technique; an alternative to genetic engineering that
can be used to improve the nutritional, functional and sensory properties of grains.
Germination requires several days and the minimal environmental conditions needed are
optimum humidity, availability of oxygen for aerobic respiration, an adequate temperature and
time for the different metabolic processes to occur.
During germination, partial hydrolysis of starch, proteins, hemicelluloses and even
cellulose occurs that eventually results into significant growth of nutritional value by
increasing the bioavailability of nutritional compounds, essential amino acids, protein
digestibility, vitamins bioavailability, bio elements, antioxidants and other biologically active
substances. Germination triggers the enzymatic activity in grain and results into breakdown of
starch, fibers and proteins; leading to an increase in the amount of digestible compounds
without any chemical modification. The level of B vitamins is 5-10 times higher than in
ungerminated grain. Also, the vitamin C, which is missing in raw grains, is synthesized. The
activity of some anti-nutritional factors like enzyme inhibitors, haemaglutinins, anti-vitamins
etc., decreases or disappears during germination, thus allowing a complete valorization of
biological compounds. Modifications in protein structure of cereals during germination
process have been reported to be largely responsible for functional changes such as foaming,
emulsification, swelling, gelling, nitrogen solubility and water/oil absorption capacity.
Therefore, germination can be a way to produce food grains enriched with health promoting
compounds and enhanced functional attributes.

October 0910, 2015
Page 33
Future scope and potential applications of agricultural and agro industrial wastes and
byproducts in the development of biodegradable and edible films
Charanjiv Singh Saini and Gireesh Kumar Shroti
Longowal-148106, Sangrur, Punjab, India
ABSTRACT
At present, there is a major problem of pollution due to agricultural and agro industrial
wastes and byproducts. Agricultural wastes when burn increases the air pollution. Agro
industries release large amount of byproducts and wastes which finally spoil in an open
environment and become one of the causes of air and water pollution. The use of wastes and
byproducts for production of packaging material is attracting research workers to this area. It
will not only remove the load from industries but will also help in reducing the pollution
which arises due to synthetic packaging material. Agricultural wastes and byproducts can be
utilized for production of biodegradable and edible film or used as a basic raw material for
development of films. The deoiled seed meal from mustard, cotton and castor can be utilized
for film formation by adding some plasticizer or gums. Films can also be prepared from rice
husk, wheat straw and legume broken. These materials can be used for the preparation of
films either individually or in composite form. In addition, essential oil compounds isolated
from fruit peels like orange peel, kinnow peel, polyphenols from used tea leaves and rice
brans are used for developing various functional properties of films.

October 0910, 2015
Page 34
Non-Wheat Whole Grain Pasta

Dolly, Savita Sharma and Gurkirat Kaur
Deptt of Food science and Technology, Punjab Agricultural University, Ludhiana
ABSTRACT
Pasta is a collective term used to describe products such as macaroni, spaghetti,
lasagne sheets or fettuccine. Pasta a staple food of Italian people is gaining popularity in Asian
market and is becoming favorite food of Indian consumers. Durum wheat is the hardest wheat
variety that produces a coarse particle called Semolina during milling which is the
traditional ingredient used for making pasta products. Due to ease of preparation, palatability,
versatility, cheapness of the product, nutritive value and long shelf life pasta is an extremely
popular product. However, it is not nutritionally balanced due to its low lipid and fiber
content, and to the low biological value of its protein, due to its low lysine content. Globally
the population is switching from refined wheat products to nutritionally more valuable nonwheat whole grain products that could bring benefits regarding health and wellbeing.
Therefore, the production of high quality non-wheat pasta by utilizing various whole grains is
a promising alternative emerging in the global market. Whole grains contain a significant
amount of functional, biologically active nutrients and phytochemicals that synergistically
contribute to their beneficial health effects. Improved productivity, availability and utilization
of various whole grains in the diet of people can help to eliminate the risk of cardiovascular
diseases, ischemic stroke, type II diabetes, metabolic syndrome, gastrointestinal cancers and
body weight management. Production of non-wheat whole grain pasta involving appropriate
additives
and
adequate
processing
conditions
not
only
aid
in
increasing whole grain consumption in the general population but it also offer a healthy option
for gluten-sensitive individuals as well.
Keywords: whole grains, phytochemicals, cardiovascular diseases, gluten-sensitive

October 0910, 2015
Page 35
Development of Maize and Chickpea based Extruded Snacks

Gagandeep Singh, Baljit Singh, Navjot Kaur and Savita Sharma
Punjab Agricultural University, Ludhiana
ABSTRACT
The present investigation was undertaken to explore the potentiality of maize and
chickpea for the development of extruded snacks. Response surface methodology (RSM) was
used to optimize the extrusion process for maize-chickpea based extruded products. Central
composite rotatable design (CCRD) was explored to evaluate the effects of independent
variables, namely feed moisture content (14-18%), screw speed (400-550rpm) and barrel
temperature (125-175C) on specific mechanical energy (SME), bulk density (BD), water
absorption index (WAI), water solubility index (WSI) and hardness. Maize and chickpea in
the ratio of 80:20 were subjected to extrusion by co-rotating twin screw extruder at varying
processing conditions as per the central composite rotatable design. All the processing
conditions had significant impact on product responses. Multiple regression equations were
obtained to describe the effects of each variable on product responses. The product responses
were most affected by changes in feed moisture content, barrel temperature and to a lesser
extent by screw speed. Feed moisture and barrel temperature had significant effect on SME.
The feed moisture was found to have negative effect on expansion ratio whereas a positive
effect of feed moisture on bulk density was observed on maize-chickpea based snacks. Barrel
temperature was found to elevate the WAI and WSI and decrease the bulk density. Hardness
of the extrudates was highly co-related with bulk density. Optimization studies resulted in
14% of feed moisture content, 170.25C of barrel temperature and 550 rpm of screw speed as
optimum variables to produce acceptable maize-chickpea snacks. The products were stored
for three months and were found acceptable at the end of three months.
Keywords: Extrusion, maize, chickpea, snacks, expansion ratio, bulk density, water
absorption index, water solubility index, hardness

October 0910, 2015
Page 36
Oxygen Scavenging Technology

Kimmy
Department of Food Engineering and Technology, SLIET, Longowal, sangrur
ABSTRACT
The best known and most widely used active packaging technologies for foods in
todays life are those which are designed to remove the undesirable substances from the
headspace of a food package. This can be done either by absorption, adsorption or by
scavenging. In the presence of oxygen a number of changes take place leading to deterioration
of food quality characteristics like color, freshness, organoleptic properties and oxidation of
food constituents, proliferation of molds, aerobic bacteria and insects. Although various
physical methods are there to eliminate oxygen from the head space which include Modified
Atmosphere Packaging and Vacuum Packaging. However, these methods do not eliminate
oxygen completely from the package. Some oxygen (0.1-2%) generally remains inside the
package. If the food is much more porous like milk powder, then this oxygen concentration
may increase. Moreover, oxygen may also permeate through the packaging film during
storage and its concentration will increase which starts degradation of food components and
microbial proliferation may proceed. Hence, oxygen scavengers are used to reduce the oxygen
concentration to less than 0.01% (Rooney, 1995; Hume and Ahvenainen, 1998; Vermeiren et
al., 1999) and to maintain this level through the storage period. An oxygen scavenger is a
substance that scavenges oxygen chemically or enzymatically and therefore, protects the
packaged food completely against deterioration and quality changes due to oxygen. The
technique which involves the use of oxygen scavengers inside the food package is known as
Oxygen Scavenging Technology.

October 0910, 2015
Page 37
Comparative Evaluation of Gliadin Extraction Methods from the Wheat Cultivars

Monika Rani and Dalbir Singh Sogi
Department of Food Science & Technology, G.N.D.U, Amritsar
Email id:sogids@gmail.com
ABSTRACT
The research was carried out to compare the different methods of gliadin extractions Osborne, Weiss and Dupont for their extraction efficiency of protein from six wheat cultivars.
As the consistency and accuracy of the protein based study depends mainly on protein
isolation, the efficiency of protein extraction was determined by the yield of gliadin as well as
lucidity in the resolution of protein bands separated on sodium do-decyl sulphate
polyacrylamide gel electrophoresis (SDS PAGE). The results revealed that the % yield of
freeze dried gliadin powder obtained by Osborne, weiss and Dupont method was varied from
5.14 to 8.83%, 1.8 to 3.27%, & 2.57 to 4.56% on wet weight basis respectively. Further the
protein content of isolated gliadin was estimated by Kjeldhal, Lowry and Bradford method.
Key words: Gliadin, Protein, Electrophoresis, yield

October 0910, 2015
Page 38
Technological Innovations in Third Generation Snack Foods

Neeraj Gandhi, Kamaljit Kaur, Amarjeet Kaur, Navjot Kaur and Baljit Singh
Punjab Agricultural University, Ludhiana-141004
Email: gandhi.neeraj@yahoo.com
ABSTRACT
Third generation snack foods or snack pellets are semi-finished expandable snacks that
are manufactured using extrusion process. These are formed at low pressure to prevent
expansion, and then dried to a final moisture content of about 10% to form a glassy pellet.
Pellets are available in multiple forms, shapes, flavors, and textures. Once dried, the pellets
may be distributed to a snack processor where they are expanded or puffed by immersion in
hot oil, heating with hot air, hot salt, infrared heating or microwaving. Hot air processing is
considered to be healthy as it avoids the use of excessive oil and the formation of acryl amide
that is a common cause for heart diseases and some specific cancers. The expanded products
then are seasoned with salt and/or various spices, packaged and sold to the consumer as a
ready-to-eat (RTE) snack. Globally, this type of snack adds new dimensions to its marketing
potential due to its long shelf life, and high density that simplifies storage and economizes the
cost of transportation. The rise in the demand for healthy and tasty savory snacks led the
manufacturers to adopt new processes and ingredients e.g. incorporation of quality protein
maize, soyabean meal, gums, the use of water-based flavouring to replace the high oil levels
added to snacks. Oil levels can be reduced to about 15% w/w without losing the sensory
appeal. The addition of proteins and fibrous materials to snacks at levels of up to 20 30% has
been explored to improve both the textural and nutritional qualities of snack foods. Value
addition of snacks has also been investigated using herbal antioxidant such as Aswagandha.
Several new raw materials with nutraceutical and functional properties are being introduced in
the market every day for snack food products. These ingredients require some thought and the
recipes and processes may need to be modified to accommodate them.

October 0910, 2015
Page 39
Bioactive Potential of Spices: Advantage Health and Disease

Rajpreet Kaur Goraya, Usha Bajwa and Amina Ahmed
Department of Food Science & Technology
Punjab Agricultural University, Ludhiana-141004. Punjab
ABSTRACT
Spices are widely used as food additives for thousands of years. Apart from enhancing
the taste and flavor of food, they exhibit several beneficial physiological and health effects
such as hypocholesterolemic, antidiabetic and anti-inflammatory. Several spices find
medicinal application, like fenugreek seeds being a rich source of minerals, vitamins, and
phytonutrients control cholesterol, triglyceride as well as high blood sugar levels (glycemic) in
diabetics due to the 4-hydroxy isoleucine which facilitates the action of insulin secretion.
Cloves contain active ingredient eugenol, used for curing toothache; turmeric has a polyphenolic compound, curcumin, possess antioxidant property along with anti-amyloid and antiinflammatory properties. Chilli active principle depletes the supply of the bodys main
neurotransmitter for pain and heat. Raw onion is helpful in reducing swelling from bee stings.
Garlic has anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. Ginger
contains zingibain that relieves stomach pain. Corianders linalool and cumins
cuminaldehyde help to stimulate the digestion. Saffron is widely used as a culinary spice for
its varied health benefits i.e treating depression, asthma, atherosclerosis and stressful
menstrual cycles. Some research studies indicate that a few compounds in saffron do promote
anti-cancer activity. These spices are used as stomachic, tonic, carminative, antispasmodic and
antihelmenthic. The digestive stimulant action of spices has been recognized for a long time
that seems to be mediated through the liver to secrete bile, vital for fat digestion and
absorption, and by enzyme activities that are responsible for digestion. The present paper will
discuss the potential of bioactive principles of enlisted and other spices in enhancing health
benefits and overpowering the adverse reactions of diseases.
October 0910, 2015
Page 40
Antioxidant Activity and Certain Selected Functional Properties of Different Flaxseed

(Linum Usitatissimum L.) Cultivars
Rajwinder Kaur and Maninder Kaur
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab
E mail: rajwindermolbio47@gmail.com
ABSTRACT
Six flaxseed cultivars were studied for their proximate composition, functional and
antioxidant properties. Moisture, fat, ash and protein contents of the flours ranged from 5.407.06%, 33.6-41.6%, 3.4-6.02%, and 17.9-26.4%, respectively. The flour of LC-2023 was
significantly different from other flours in exhibiting highest moisture, fat and ash contents.
The bulk density of all flours ranged from 0.43-0.53 g/ml. The bulk density of a food material
is important in relation to its packaging. The Water Absorption Capacity (WAC) of flours
ranged between 1.99-2.41 g/g, with lowest value for LC-2023 while highest for Baneer was
observed. The Oil Absorption Capacity (OAC) ranged between 1.22-1.83 g/g, with lowest for
Himani and highest for Nagarkot. The oil absorption capacity is a prominent factor in food
formulations because it improves flavour and increase the mouth feel of foods. Foaming
Capacity was observed to be lowest (8%) in Himani while highest (28%) in Nagarkot was
observed. The foams produced by flaxseed flours were not greater in volume but were highly
stable even after 120 mins of storage. The Emulsion Activity (EA) and Emulsion Stability
(ES) of flours were observed in the range of 11.81-14.17% and 7.07-10.19%, respectively. EA
was found to be lowest for LC-2023 and highest for Baneer whereas the ES was lowest for
Himani and highest for Baneer. Least Gelation Concentration (LGC) showed no significant
difference between different flaxseed cultivars and ranged from 14-16%. The Hunter color
values of the flours showed that the flours were darker in color (lower L* value, 64.85 to
67.42) more reddish (higher a* value, 4.74 to 5.68) and yellowish in color (higher b* value,
15.83 to 19.95). Antioxidant activity was evaluated on the basis of scavenging capacity of
2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and was observed to be in the range of
72.26%2.96 to 85.57%0.17 for flaxseed cultivars.

October 0910, 2015
Page 41
Studies on utilization of jamun (syzygium cumini l.) powder in papaya fruit bar
Swati Kapoor, P S Ranote and Savita Sharma
Deptt. Food Science and Technology,
Punjab Agricultural University, Ludhiana, Punjab 141004
E-mail: swatikapoor74@yahoo.com
ABSTRACT
Enriched papaya fruit bar was prepared by incorporating jamun powder in papaya
pulp. Freeze dried (FD) and hot air dried jamun powder was blended with papaya pulp at 1, 2,
3, 4, 5 and 6 % level for preparation of jamun powder supplemented papaya fruit bar. Colour
properties revealed decreasing L*, a* and b* values with increase in supplementation levels
resulting in darker product at highest supplementation level. Sensory evaluation scores were
observed to be highest in papaya fruit bar supplemented with 5% jamun powder and was
chosen for final product development. Blending of jamun powder with papaya fruit enhanced
bioactive components of the final product. Antioxidant activity was 56.41% higher in
supplemented bar as compared to control samples. Among the drying methods used, freeze
dried jamun powder supplemented samples had 15.96 and 11.05% higher anthocyanins and
total phenols, respectively than hot air dried jamun powder supplemented fruit bar. Storage
period resulted in slight increase of total solids, TSS, titratable acidity, reducing sugars and
decrease in total sugars of control and supplemented papaya fruit bar. Thus, jamun pulp
powder can find potential use as an ingredient in fruit bars to improve bioactive properties of
the resultant products.
Keywords: Jamun powder, Freeze drying, Hot air drying, Papaya fruit bar, Storage

October 0910, 2015
Page 42
Nutrition Facts, Functional Potential of Underutilized Chenopodium Album And

Its Applications: A Review
Romee Jan, Seema Sharma, D.C. Saxena and Sukhcharn Singh
Department of Food Engineering and Technology, SLIET, Longowal,
Email: romeejan12@gmail.com
ABSTRACT
Plant foods have been and continue to be ingested due to perceived medicinal and
health-benefiting characteristics. Plants contain the components that render beneficial
properties. Hence, currently attention is being drawn towards exploring plant sources for
substances that provide nutritional and pharmaceutical advantages to humans. Chenopodium
album is a good source of minerals such as (Fe, Zn, Mn & Cu) vitamins (vitamin E, vitamin C
& -carotene), high quality protein containing 17 kinds of amino acids including 7 essential
amino acids for the human body, carbohydrates, the total lipid, crude lipids and natural
antioxidants. It is rich source of essential fatty acid such as linoleic acid about 53. 86%.
Further it possesses the phytochemical like alkaloids, apo-carotenoids, flavonoids, phytoecdysteroids and an unusual xyloside. C. album is abundant in Limonene, -terpinyl acetate,
-terpinene and cis-ascaridole in the oil, eight acid cinnamic amides, a xyloside and eighteen
apo-carotenoids. Various bioactivities such as antifungal, antipruritic, antinociceptive and
hypotensive properties of crude and isolated compounds from the plant justified its uses in
traditional medicine.
Keywords: Chenopodium album, nutritional value, functional components, applications

October 0910, 2015
Page 43
Silky Poha: Manufacturing and Characterization

S. Kumar and K. Prasad
Department of Food Engineering and Technology, SLIET, Longowal 148106 (Pb) INDIA
Email: dr_k_prasad@rediffmail.com
ABSTRACT
Paddy (Oryza sativa L.) is major cereal crop and come after wheat with the production
of 740.90 MMT during 2013-14. India is major paddy producer, the production amounts to
one fifth of the world production. More than half of the worlds population consumed rice. As
staple food rice is second most important consumable cereal grain fulfilling nutritional needs
of three-fourth global population. De-husking of paddy grains yields brown rice and
subsequent processing results into white rice and other processed rice products. The
importance of whole grains is recognized now a day and prevailed in case of puffed or flaked
rice. During production process of Silky Poha (extra thin flaked rice, thickness ~1.15 mm),
roasted grains are passed through set of rollers to obtain desire characteristics of flaked rice.
The operating roller pressure (1455 kg/cm2) and temperature (755C) was considered to be
best for getting quality silky poha. The silky poha is characterized on the basis of physical,
chemical, optical and functional characteristics. The process of roasting during the
manufacture of silky poha is mainly responsible for the conversion of starch into resistant
starch and considered to be effective in utilizing the poha as the source of pre-biotic food
material to be used in development of breakfast cereal.
Key Words: Paddy, flaked rice, processing, resistant starch.

October 0910, 2015
Page 44
Novel Food Packaging Technologies: Innovations And Future Prospective

Ishrat Majid, Gulzar Ahmad Nayik and Vikas Nanda
Deptt of Food Engineering and Tech, Sliet, Longowal-148106
ABSTRACT
Novel food packaging technologies arose as a result of consumers desire for
convenient, ready to eat, tasty and mild processed food products with extended shelf life and
maintained quality. Recent trend of lifestyle changes with less time for consumers to prepare
foods posed a great challenge to the food packaging industry for the development of novel and
innovative food packaging techniques. The novel food packaging techniques viz, active
packaging, intelligent packaging and bio active packaging which involve intentional
interaction with the food or its surroundings and influence on consumers health has been the
major innovations in the field of packaging technology. These novel techniques act by
prolonging the shelf life, enhancing or maintaining the quality, providing indication and to
regulate freshness of food product. The advancement in novel food packaging technologies
involves retardation in oxidation, control of respiration rate, inhibition of microbial growth,
prevention of moisture migration, use of CO2 scavengers/emitters, ethylene scavengers, aroma
emitters, time-temperature sensors, ripeness indicators, biosensors and sustained release of
antioxidants during storage. The novel food packaging technologies besides the basic function
of containment increase the margin of food quality and safety. The novel food packaging
techniques thus help in fulfilling the demands throughout the food supply chain by gearing up
towards persons own life style. The main objectives of this review article are to provide basic
knowledge of different new and innovative food packaging techniques about their mode of
action, effectiveness and applicability in various types of foods.
Key words: Innovations, Shelf life, Packaging, Bio active.

October 0910, 2015
Page 45
Oats: A Functional Cereal for Combating Food Insecurity for the Developing World
Jaspreet Kaur, Amarjeet Kaur and Amritpal Kaur
Punjab Agricultural University, Ludhiana-141004, jaspau28@gmail.com
ABSTRACT
Food and nutritional insecurity have emerged as major problems in developing
countries such as India, primarily because of overdependence on two cereals-wheat and rice as
staple food. The solution to such problems lies in diversification. Grains such as oats offer
tremendous potential for use as a food crop. Their use as human food is limited to a few
countries, mainly as porridge. Oats are known to possess excellent nutritional and functional
attributes. Recent research findings on functional roles of -glucan and avenanthramides have
spurred a renewed interest in development of functional foods from oats. With technological
advancements in post harvest operations such as milling and processing treatments, oats are
now being included in several food formulations. Products developed from oats are now
gaining popularity in developing countries such as India. They are being used in traditional
popular products as well as in development of new functional foods. Innovative techniques
have made it possible to extract the functional components from oats and use them in other
products with enhanced nutritional properties and health benefits. Hence oats are ready to play
a bigger role in combating problem of food and nutritional insecurity.

October 0910, 2015
Page 46
Review: Processing of Quinoa (Chenopodium Quinoa Willd.) and its Effect on

Nutritional and Anti-Nutritional Components
Khan Nadiya Jan, P.S Panesar and Sukhcharn Singh
Email: khan14diya@gmail.com
ABSTRACT
Quinoa is the stress tolerant highly proteinaceous gluten-free plant cultivated in Andes
from 7000 years. Due to apparent increase in celiac disease, demand of gluten free products is
rising. Further processing is the source of income for many people worldwide. Quinoa is
being processed to facilitate the profitability and palatability. Variety of products can be
developed from quinoa alone or in combination with other food materials, from a protein-rich
sports drink to a snack or meal replacement, it is versatile and can be tailored to the
consumer's needs. Generally quinoa is processed before use as it inactivates the heat labile
anti-nutritional factors. Thermal processing of quinoa flour increases the total antioxidant
activity due to increase of soluble phenolic compounds released by processing and can also
result in degradation of saponin molecules. Processing also results in increased in-vitro
digestibility of proteins, reduction of lipid oxidation, and increased soluble dietary fibre.
Keywords: Quinoa, Processing, nutrition, anti-nutritional components

October 0910, 2015
Page 47
Recent Advances in Osmotic Dehydration of Fruits and Vegetables

Kulwinder Kaur1 and A K Singh2
1
Department of Dairy Engineering, Guru Angad Dev Veterinary and Animal Sciences
University, Ludhiana-141004
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana
ABSTRACT
Osmotic dehydration is gaining popularity as an emerging drying technique in the
chain of integrated food processing in the food industry. It is an operation used for partial
removal of water from high moisture foods, particularly to fruits and vegetables. The potential
advantages of this method for the processing industries include: maintenance of the food
quality, preservation of the wholesomeness of the food and less energy cost. The various
aspects of the osmotic dehydration namely the effect of operating variables, osmotic agent
employed, solutions characteristics used as well as factors affecting quality parameters are
discussed in this review. Since osmotic is an inherently slow process, there is a need to find
out the ways of increasing rate of mass transfer without adversely affecting the food quality.
Several techniques developed to enhance the performance of osmotic process, such as
application of high hydrostatic pressure, high electrical field pulses, ohmic heating, gamma
irradiation, ultrasound, vacuum and centrifugal force etc., and to determine the corresponding
values of diffusion coefficients of various foods having different size and geometry are
reviewed. This paper also presents a brief overview of the different technologies employed for
the finish drying and recommendations for future research to bridge the gap between
laboratory research and industrial applications.
Keywords: Diffusion, osmotic dehydration, preservation, quality

October 0910, 2015
Page 48
Optimization of Osmotic Dehydration of Apple using Response Surface Methodology

(RSM)
Rajni Kamboj1, Vikas Nanda2 and Manav Bandhu Bera2
1. Department of Food Technology, CDL State Institute of Engineering and Technology,
Panniwala Mota, Haryana.
2.
Department of Food Engineering and Technology, SLIET, Longowal, Punjab
ABSTRACT
Osmotic dehydration is a preservation technique in which water is removed by
immersion of water containing cellular solid in a concentrated solution of high osmotic media
for a specified time and temperature so as to give high quality products. It has advantage of
less heat damage, good blanching effect, less enzymatic browning, better retention of flavor
and energy saving because of no phase change occurs. Osmotic dehydrated fruits can be
stored and transported at reasonably low cost. For the optimization of osmotic dehydration of
apple, Response-Surface methodology (RSM) was used. The low and high levels of
temperature 45 and 65 OC, concentration of sucrose into honey 5 and 15 w/w, fruit to solution
ratio 1:1 and 1:3 w/w and process time 10 and 540 minutes respectively. The optimum
conditions for osmotic dehydration concentration of sucrose, temperature, time and fruit to
solution ratio were 100:13, 60 OC, 420 minutes and 1:2 respectively.

October 0910, 2015
Page 49
Physical and functional characteristics of extrudates prepared from fenugreek and oats
Sajad Ahmad Wani, Khalid Muzaffar and Pradyuman Kumar
Longowal 148106 (Punjab) India
Email: sajadwani12@gmail.com
ABSTRACT
This study were conducted to investigate the effect of fenugreek seed powder (FSP)
and oat flour (OF) on the physical and functional properties such as bulk density (BD),
hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility
index (WSI) using central composite rotatable design. All the properties were found to be
significantly (p<0.05) affected by proportion of FSP and OF. Result indicated that with the
increase in the content of FSP, an increase in the value of BD, HD, WAI and WSI was
noticed, whereas negative effect of FSP on LE was observed. Effect of OF showed negative
effect on HD and WSI, whereas increased effect was observed on BD, LE and WAI.
Numerical optimization results showed a mixture of 2 % FSP and 6 % OF had higher
preference levels for parameters of physical and functional characteristics and could be
extruded to produce acceptable quality extrudates.
Keywords: Extrusion, Physical, functional properties, Oat, Fenugreek

October 0910, 2015
Page 50
Enhancement In Head Rice Recovery of Pusa Punjab Basmati 1509 Using Different
Parboiling Methods
Chavan P1, S R Sharma1, T C Mittal1, Gulshan Mahajan2 and S K Gupta1
1. Department of Processing and Food Engineering, PAU, Ludhiana
2. Rice Section, Department of Plant Breeding and Genetics, PAU, Ludhiana
ABSTRACT
The parboiling process is applied to rice with a preliminary objective of hardening the
kernel in order to maximize head rice recovery in milling. Pusa Punjab basmati 1509 was
parboiled by three different methods to minimize the breakage of rice during milling. Method
1 was based on the CFTRI method of parboiling with slight difference in steaming operation
i.e. first soaking then steaming at 1.05 kg/cm2 (15 psi) for 50 min followed by drying, method
2 consisted of steaming of cleaned paddy at 1.05 kg/cm2 for 20, 40, 60 and 80 min followed
by drying, whereas method 3 consisted of pre-steaming of paddy at 1.05 kg/cm2 for 5 min
then soaking and again steaming of soaked paddy at 1.05 kg/cm2 for 20, 40, 60 and 80 min
followed by drying. In parboiling method 3, steaming for 60 min was found to be best for
Pusa Punjab basmati 1509. White rice recovery increased by 1.73% for best treatment in
comparison with method 1 whereas head rice recovery increased significantly (p>0.05) by
15.49%. Broken percentage reduced by 69.48%. Slightly increase in 1000 grain weight was
observed due to filling up of voids in grains. In best method of parboiling the lightness value
(L) reduced by 2.68% in comparison to method 1, a value increased significantly (p>0.05)
by 216.98% whereas b value reduced by 0.24%. Cooking time of parboiled rice increased by
8.71% for best method of parboiling in comparison to method 1 and also increase in the water
uptake ratio was 6.22%. Solid gruel loss decreased from 57.33%. Length-breadth ratio was
slightly decreased by 12.74% while cooking coefficient decreased significantly by 23.53%.
Keywords: cooking time, head rice recovery, parboiling method, Pusa Punjab basmati 1509,
white rice recovery

October 0910, 2015
Page 51
Ultrasound a Green Technology for Extraction of Vegetable Oil- A Review

Samridh Datt, Gagandeep Kaur and Preetinder Kaur
Department of Processing and Food Engineering, College of Agricultural Engineering and
Technology, PAU, Ludhiana, email: samridhdatt@gmail.com
ABSTRACT
Development of health issues and increasing awareness of environment related
problems due to the use of conventional oil extraction methods like solvent extraction but due
to degradation of some unsaturated compounds by thermal effects or by hydrolysis in these
conventional extraction technique have attracted the recent research attention and
improvement of novel technology.Ultrasound can be considered as emerging technology and
can be recognize for potential application in extraction of vegetable oil as alternative to
conventional oil extraction method. Ultrasound is a form of energy generated by sound waves
with frequency exceeds the limit of human hearing. Ultrasound induces compression and
rarefaction which causes cavitation effect, which generates high shear forces and micro
bubbles that enhance mass transfer which increase intracellular product into bulk medium.
This results higher yield of extracted material and faster kinetics with the lower energy
consumption. Ultrasound-Assisted Extraction (UAE) showed less thermal degradation with a
high quality and a good flavour helping to extract heat-sensitive compounds. This review
summaries the major application of ultrasound assisted oil extraction. The basic principles of
ultrasound will be highlighted, and their methods including important research result will be
presented.
Key Words: Ultrasound; cavitation; compression; rarefaction; novel technology

October 0910, 2015
Page 52
Phytochemical, functional properties and health benefits of foxtail millet (Setaria italica):
A Review
Seema Sharma, Romee Jan, Charanjit S. Riar
1

Longowal-148106, Punjab, India
ABSTRACT
The growing public awareness of nutrition and health care research substantiates the
potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial
properties. Hence, there is in need to identify newer sources of neutraceuticals and other
natural and nutritional materials with the desirable functional characteristics. Foxtail millet is
commonly known as Italian millet, German millet, Chinese millet, Hungarian millet, Dwarf
setaria, giant setaria, liberty millet, and Siberian millet. This minor millet is known for several
health benefits as it acts as anti-diabetic, antitumerogenic, atherosclerogenic effects,
antioxidant and antimicrobial properties which are attributed to its polyphenol content.
Moreover nutritionally, its importance is well recognised because of its high content of
calcium (17.43 %), dietary fibre (22.2 %) and phenolic compounds (0.33%).
Keyword: Foxtail millet, minor millet, health benefits, nutraceuticals properties

October 0910, 2015
Page 53
Storage Stability of Pearl Millet Flour Prepared using Low Speed Mini Flour Mill
Gagandeep Kaur Sidhu, Sukreeti Sharma and Neha
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana
ABSTRACT
Pearl millet (Pennisetum glaucum) is one of the most nutritious grains with a protein
efficiency ratio higher than that reported for wheat and sorghum. In the present study the
effect of milling speed on the quality and shelf life of pearl millet flour was evaluated. The
pearl millet flour was prepared using multi speed mini flour mill at 75 and 115 rpm and the
results were compared with commercial flour mill. The performance was evaluated on the
basis of recovery of flour, rise in temperature of flour after milling, time taken for milling,
particle size distribution and different quality parameters viz., moisture content, protein
content, crude fat content, ash content, fiber content, carbohydrates and free fatty acids. The
pearl millet flour was packed in high density polyethylene HDPE, low density polyethylene
LDPE and plastic jars and stored at ambient conditions for a period of 50 days. It was
observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed
although the time taken was maximum i.e. 25 minutes, but the rise in temperature during
milling was minimum (13.45oC) as compared to commercial mill (34.65oC). It was noted that
the pearl millet flour prepared at low speed was light brown in color as compared to higher
rpm which was dark brown. It was found that the moisture content, FFA content increased
whereas ash content, fat content decreased with the increase in storage period. It can be
concluded from the study that the pearl millet flour prepared at 75 rpm was good in quality
among those milled at 115 rpm and 400 rpm due to longer storage period as the percentage
decrease in the nutrients is less. Pearl millet flour prepared at low speed can be stored in low
density polyethylene LDPE packaging material of (200 gauge) for 50 days with no significant
difference in quality parameters.
Keywords: Pearl millet, pearl millet flour, flour mill, storage, Physico chemical parameters,
packaging material

October 0910, 2015
Page 54
Waste Management in Food Industries: Current Status and Future Perspective

Gulzar Ahmad Nayik, Ishrat Majid, Yogita Suhag & Vikas Nanda
Department of Food Engineering & Technology, SLIET, Longowal, Sangrur, Punjab
(148106)
ABSTRACT
Billions of tons of food wastage either solids or liquids are produced in food industries
that has been considered a serious economic and environmental problem. A major global
concern is either absence or incomplete food waste management systems which have created
huge problems related to environment and sanitary as environmental regulations have become
stringent worldwide. Soil, air and water contamination are the main reason for the
improvement and development of new strategies to minimize the food waste. Incineration,
animal feeding, anaerobic digestion, composting and landfills are five popular food waste
treatment methods utilized in developing countries. Environmental friendly methods such as
sub and supercritical fluid technologies have also been employed in reducing food waste
management. In recent years, number of methods and processes has been developed for
converting the waste materials into bio-fuels, food ingredients, and other valuable bioproducts.
Key Words: Food waste; waste management; anaerobic digestion; incineration.

October 0910, 2015
Page 55
Nutritional Biomarkers of Specific Foods and Dietary Components

Aasima Rafiq and Savita Sharma
Deptt of Food science and Technology, Punjab Agricultural University, Ludhiana
Email: aasima20@gmail.com
ABSTRACT
A biomarker is a characteristic that can be objectively measured and evaluated as an
indicator of a physiological as well as a pathological process or pharmacological response to a
therapeutic intervention. The biomarkers may be simple or complex molecules such as
metabolites, carbohydrates (e.g glucose), steroids and lipids or peptides, proteins (inulin),
enzymes, genes etc. Dietary biomarkers are being increasingly used as additional or substitute
estimates of dietary intake and nutrient status. Plasma concentrations of (n-3) highly
unsaturated fatty acids are good biomarkers of relative dietary fatty acid intakes, urine
nitrogen as a biomarker for the validation of dietary protein intake. Low serum concentrations
of vitamins B6 and B12 and selenium are biomarkers that predict delaying the disability
process in elderly persons. Alkylresorcinols are phenolic lipids present in the outer layers of
wheat, rye and barley are best candidate for biomarkers of whole grain intake. Resveratrol, a
phenolic compound used as biomarkers for wine intake may prove to be useful, as individuals
may not always accurately report alcoholic beverage consumption due to social undesirability.
Similarly, there are biomarkers for detecting caffeine, garlic, meat etc. intakes which are
useful for detecting impact of food on health. The emerging field of metabolomics may help
to advance the development of food/nutrient biomarkers. The availability of biomarkers that
estimate intake of specific foods and dietary components could greatly enhance nutritional
research targeting compliance to national recommendations as well as direct associations with
disease outcomes. However, the development of nutritional biomarkers is a demanding
process because, as with any analytical measure it needs to be reproducible, accurate, reliable
and validated. Of the thousands of biomarkers that are currently being discovered, relatively
few are being validated for further application. More research was needed for many
macronutrient biomarkers, as well as novel indicators of specific foods/dietary components
intake which could not be categorized within macronutrients.
Keywords: biomarkers, alkylresorcinols, resveratrol, whole grains, wine
October 0910, 2015
Page 56
Development of sugar free herbal mixed fruit jam and analysis of its shelf life
Dharmendra Pratap Chaudhari1, Prasad Rasane1,2, Aman Chhibber2.
1
2
Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional

University, Phagwara, Punjab 144411
ABSTRACT
Diabetes is a highly prevalent disease, threatening life styles of a large number of
population around the world. Herbs and spices used in ancient culinary and suggested in
ayurveda are traditionally used to combat these diseased conditions. A diabetes prone patient
has restricted diet and cannot feast on foods like jams and jellies. In view of this the present
study with the objective to developsugar free herbal mixed fruits jam and analyse its shelf life.
Different varieties of fruits, pineapple, apple, grapes and herbs like aswagandha (Withania
somnifera), safed musli (Chlorophytum borivilianum) and giloy(Tinospora cardifolia) as well
as natural sweetener stevia (Stevia rebaudiana) were taken for the preparation of the jam.
Shelf life study of the sugar free herbal mixed fruits jam was conducted to evaluate its quality
and storage stability. Change in colour and texture, total soluble solids, acidity and pH was
recorded during the course of the study. During storage it was observed that the total soluble
solids and acidity increasedbringing down the pH value. Decrease in the pH value had adverse
effects on the sensory as well as textural properties of herbal mixed jam, however may have
contributed to increase in shelf life of the product. To check any mould growth calcium
phosphate was added and sodium benzoate was used as a preservative to increase the shelf life
and quality of the mixed herbal jam. The shelf of the prepared herbal jam exceeded 45 days at
room temperature. The study of sugar free herbal fruits jam was compared with the market
jam, it was observed that herbal fruits jam has less sugar, high protein content and higher level
of antioxidant content owing to the herbs used in the preparation of jam.
Keywords: Sugar free, herbal, jam, ashwagandha, safed musli, stevia, giloy
October 0910, 2015
Page 57
Food Preservation by High Pressure Processing (HPP)

Ambreena Nazira and Monika Sooda
a
Department of Food Science and Technology, Sher-E-Kashmir University of Science and

Technology (SKUAST), Jammu, India, 191121
Email: Cathy catherine67@gmail.com
ABSTRACT
Food processing is imperative to food safety for extension of shelf life and maintains
quality during storage. Along with certain benefits food especially perishable commodities,
encounter a severe loss in quality during processing. High Pressure Processing (HPP) also
known as ultra high processing (UHP) is a method of food processing where food is subjected
to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000
atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter
the food attributes in order to achieve consumer-desired qualities. Food preservation using
high pressure is a promising technique in food industry as it offers numerous opportunities for
developing new foods with extended shelf-life, high nutritional value and excellent
organoleptic characteristics. It is an alternative to conventional thermal processing with added
benefits. High pressure technology acts instantaneously and uniformly throughout a mass of
food independent of size, shape and food composition. Process temperature during pressure
treatment can be specified from below 0C (to minimize any effects of adiabatic heat).
Commercial exposure time for HPP is 10 minutes however; it can be varied depending on the
type of product. Shelf life extension of high pressure processed foods has a simple technique
of killing microbes by increased pressure. Because the pressure is transmitted uniformly (in all
directions simultaneously), food retains its shape, even at extreme pressures. And because no
heat is needed, the sensory characteristics of the food are retained without compromising
microbial safety.
October 0910, 2015
Page 58
Arsenic Contamination in Food

Arshpreet Kaur Sidhu, Baljit Singh and Savita Sharma
Punjab Agricultural University, Ludhiana-141004
Email: rinnysidhu@gmail.com
ABSTRACT
The toxic metalloid arsenic (As) has long been known to man as a notorious poison. It
is one of the major global environmental pollutants because of its highly toxic and
carcinogenic properties. Abuse of arsenical pesticides in the eighteenth and nineteenth century
along with volcanic eruptions, erosion from arsenic containing rocks and from mining and
smelting ores has caused widespread contamination of soil and ground water. The intake of
arsenic by humans occurs through contaminated water and food. The epidemiological studies
show that the chronic arsenic poisoning can cause serious health effects including cancers,
melanosis, hyperkeratosis, restrictive lung disease, peripheral vascular disease, gangrene,
diabetes mellitus, hypertension, and heart diseases. Arsenic may enter the food chain via
contaminated ground water or soil, thus entering the seafood and plants. Cereals, seafood and
green leafy vegetables are the foods particularly high in As. Arsenic above permissible limit in
ground water of phreatic younger alluvium of Ganga and Ghaghara rivers along meandering
course and shallow aquifer, has reported as the main source of arsenic contamination in India.
Food processing such as steaming, boiling and refining reduce As content in various foods
whereas refrigeration and freezing tend to increase the contamination level. Both, the United
States Environmental Protection Agency (US-EPA) and the World Health Organization
(WHO) have established the As level for drinking water at 10 g/litre. In India the food
standards are given by Food Safety and Standards Authority of India and Bureau of Indian
Standards. The Bengal delta plain covering West Bengal and Bangladesh is one of the highly
affected areas. Others include Bihar, Jharkhand, Uttar Pradesh and few districts on Punjab.
Given the importance of As as a global environmental toxicant to bio organisms, various
processing technologies are available to reduce the arsenic content or eliminate it completely.
Keywords: arsenic, contamination, processing techniques
October 0910, 2015
Page 59
Bisphenols and Their Health Hazards

Ashwani Kumar, Kamaljit Kaur, Amarjeet Kaur and Vidisha Tomer
Dept of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab141004
ABSTRACT
The bisphenols are a group of chemical compounds with two hydroxyphenyl
functionalities with phenols as one of the major reactive group. Bisphenol A (BPA) is the
most popular representative of this group, often simply referred to as "bisphenol". It is widely
used chemical as the structural component of epoxy resins, polycarbonate packages and
lacquers of metal food packages all over the world. During the manufacturing process, some
of unreacted BPA retains in the polycarbonate (PC) products and may migrate to the food.
BPA is a well-known endocrine disruptor (ED) and during past few years EDs have been
attracting the attention of the scientific world because of their possible negative effects on
human health. Some of the developmental effects seen among rodents exposed to low doses of
BPA include changes in brains and behaviours; precancerous lesions in the prostate and
mammary glands; altered prostate and urinary tract development; and early onset of puberty.
It leads to feminization in male frogs and malformation of reproductive organs in birds.In
humans, BPA has been associated epidemiologically with type 2 diabetes and heart disease.
Studies have also mentioned its possible effects on human reproductive system which includes
early ejaculation, early sexual maturation and decrease in sperm count among males and
increased chances of miscarriages in females. Although The United States and European Food
safety Authority have declared that the acceptable dose of BPA is 0.05 mg/kg body
weight/day but many researchers have found its hazardous effects even at very low doses. So,
the safe limit for Bisphenol A is still controversial and further research is still needed to
demark the safe limit of Bisphenols in food.

October 0910, 2015
Page 60
Influence of black carrot powder incorporation on the cooking quality and sensory
properties of noodles
Jyoti Singh, Asish Choudhury and Sawinder Kaur
Department of Food Technology and Nutrition,
Lovely Professional University, Phagwara, Punjab
ABSTRACT
Black carrot is an underutilised root in India. It is a rich source of fibre and has good
bioactive properties such as antioxidants, anthocyanins and total flavonoids. The present study
was undertaken to develop black carrot powder incorporated noodles and check its influence
on the cooking quality and sensory properties. Noodles were prepared by blending different
ratios of wheat flour and black carrot powder (100:0, 95:5, 90:10, 85:15, and 80:20). The
cooking properties, viz. cooking time, cooked weight, gruel solid loss and water uptake
percentage were evaluated. Black carrot addition caused significant differences in the water
uptake percentage of noodle samples followed by cooked weight of noodle samples. The
noodle samples with black carrot powder addition had slight differences in the gruel solid loss
as well as in the cooking time of noodle samples. The sensory evaluation of the black carrot
noodles concluded the noodle samples containing 5% and 10% black carrot powder were
acceptable.
Keywords: Black carrot powder, cooking time, cooking weight, gruel solid loss, water uptake
percentage

October 0910, 2015
Page 61
Emerging Biodegradable Polymers- A Review

Bazilla Gayas, Gagandeep Kaur Sidhu and Beena Munaza Khan
Department of Processing and Food Engineering,
Punjab Agricultural University, Ludhiana, 141004, India
Email: bazilagayass@gmail.com
ABSTRACT
Food packaging is becoming increasingly important in the food industry where
advances in functionality such as convenience and portioning are gaining more attention. Due
to global warming and climatic changes, bio plastics have gained remarkable attention from
manufacturers to customers worldwide over past 20 years. Bio plastics are produced from
renewable resources and are recognised as a solution to environmental concerns around waste
and dependence on fossil fuels. Bio plastic films and containers are particularly interesting
due to the property of reduced carbon dioxide production and biodegradable nature, thus
reducing the amount of waste to landfills. The global bio plastics market is thought to be
growing at a rate of 20- 25% per year. Starch has become one of the most promising materials
for use in manufacturing plastics due to its biodegradability, universality, renewability and
low cost. Other biopolymers used are Polylactide acid (PLA) plastics, Polyhydroxyalkanoates
(PHA), bio based polyethylene (PE), Polypropylene (PP). PLA films have better ultraviolet
light barrier properties than low density polyethylene (LDPE). It has lower melting and glass
transition temperatures whereas PE, PP are recyclable and reusable and do not contaminate
current recycling system. Biopolymers are highly crystalline, optically active and possess
piezoelectric properties. Their production uses less energy than conventional plastics. They
generate fewer greenhouse gases and contain no toxins. In general, compared to conventional
plastics derived from petroleum, bio plastics have more diverse stereochemistry and
architecture of side chains which enable research scientists a greater number of opportunities
to customize the properties of the final packaging material.
Keywords: Food packaging, Biopolymers, Biodegradable.

October 0910, 2015
Page 62
Effect of Storage and Packaging Material on Quality Parameters of Potato Flour Made
From Two Potato Varieties
Shweta Goyal1 and Bhupinder Singh2
1
Department of Processing and Food Engineering

Punjab Agricultural University, Ludhiana
Department of Food technology
Ch Devi Lal State institute of Engineering and Technology, Panniwala Mota (Sirsa)
ABSTRACT
Potato flour prepared from two locally available varieties, Kufri Pukhraj and Kufri
Jyoti, packed in four packaging materials viz. HDPE, LDPE pouches, Al laminate and glass
bottles and then stored for three months at room temperature. Quality parameters like colour,
NEB (non enzymatic browning), flavor and moisture content were investigated at regular
interval of 15 days during storage. Significant varietal differences occurred in all the quality
parameters measured. However, storage of potato flour for 3 months did not result in any
significant changes in the flavor, except that moisture and NEB increased and color (L value)
decreased. Thus, it can be concluded that potato flour can be stored safely for three months at
room temperature in Al laminate package, without adversely affecting the quality parameters.
Key words: Quality parameters, Potato flour, Storage

October 0910, 2015
Page 63
Utilization of Soy Protein as Meat Analogue- A review

Birabrata Nayaka, Shumaila Janb and Syed Mansha Rafiqc
a
Faculty of Engineering and Interdisciplinary Sciences, Jamia Hamdard,

New Delhi-110062

and Technology, Punjab-148106
c
a
Dairy Technology Section, ICAR-NDRI, Bangalore-560030
vir4uall@gmail.com , b shumailanissar@gmail.com, c mansharafiq@gmail.com
ABSTRACT
Proteins from cereals and legumes have got a wider application in food industry.
Among legumes soybeans are considered as an important cultivated legume. Soy protein has
been utilized in food industry to function as a partial or complete replacement of animal
protein; uses include meat analogue, meat binders, soy beverages, and some ethnic foods. The
vegetarianism follows the basic concept of development of nutritious and convenient foods
which resembles the meat (animal origin) in terms of nutrition and sensory attributes, but of
vegetable origin. Meat analogue serves a typical meaty texture, appearance and the flavour.
Soy protein has been widely used in development of meat analogue by adopting proper
technological process which can promote the proper fabrication with acceptable meaty
texture, appearance, flavor etc. Soy protein meat analogue can be the better option for a
vegetarian as daily protein supplement. Moreover, soy protein meat analogue are
economically viable and nutritionally self sufficient to grab the attention of todays consumer.
Development of such meat analogue in future with modified technological developments can
fetch extreme popularity.
Key words: cereals and legumes, meat analogue, protein supplement, sensory attributes.

October 0910, 2015
Page 64
Effect of Different Parboiling Methods on Milling Attributes and Textural Qualities of

Cooked Basmati Rice
Chavan P1, S R Sharma1, T C Mittal1, Gulshan Mahajan2 and S K Gupta1
1. Department of Processing and Food Engineering, PAU, Ludhiana
2. Rice Section, Department of Plant Breeding and Genetics, PAU, Ludhiana
ABSTRACT
Parboiling is the hydrothermal treatment of paddy followed to fill the void spaces and
cement the cracks inside the endosperm, making the grain harder to improve the quality and
minimize the breakage during milling. Pusa basmati 1121 was parboiled by three different
methods to strengthen the grain against milling forces to increase head rice recovery. Method
1 was based on the CFTRI method of parboiling with slight change in steaming operation i.e.
first soaking then steaming at 1.05 kg/cm2 for 50 min followed by drying, method 2 consisted
of steaming of cleaned paddy at 1.05 kg/cm2 for 20, 40, 60 and 80 min followed by drying,
whereas method 3 consisted of pre-steaming of paddy at 1.05 kg/cm2 for 5 min then soaking
and again steaming of soaked paddy at 1.05 kg/cm2 for 20, 40, 60 and 80 min followed by
drying. Most optimum parboiling treatment was obtained by method 3, steamed for 40 min
which resulted in increased white rice recovery by 0.96% as compared with method 1 and
head rice recovery increased significantly (p>0.05) by 29.15%. Reduction in broken
percentage was 76.77% whereas slightly increase in 1000 grain weight was observed. Due to
parboiling lightness value (L) increased by 1.78%, a value increased by 136.9% whereas b
value reduced by 6.30%. Hardness value of cooked rice showed direct correlation with head
rice (R2=0.85) and increased by 6.01% with slight increase in the cohesiveness by 17.04%.
Adhesiveness of cooked rice reduced by 5.06%, whereas springiness was increased by 5.40%.
Keywords: adhesiveness, cohesiveness, hardness, head rice recovery, parboiling method,
springiness

October 0910, 2015
Page 65
Evaluation of Physicochemical Properties of Starch Isolated from Amorphophallus

paeoniifolius
Jasleen Kaur Bhasin1, Kartik Sidhu1, Daniel Maisnam1 and Prasad Rasane1
1
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara,

144806, India
ABSTRACT
The present study has been conducted with the aim to isolate the starch from
Amorphophallus paeoniifolius tubers commonly known as (Elephant Foot Yam) and to
evaluate their physicochemical properties. Starch for this study has been extracted by steeping
the tuber pieces in water containing 0.2% KMS and 0.5% Citric acid for 30 minutes followed
by wet milling, filteration, sedimentation and drying in tray drier at 25oC for overnight. The
percentage starch yield from Elephant Foot Yam was found to be 10.06%. Physicochemical
properties such as moisture content, ash content, pH, acidity, paste clarity, water absorption
capacity, oil absorption capacity, swelling power and solubility were studied. The analysis
showed the moisture content of the starch is 11.93%, ash content 0.19%, pH 7.66, acidityconfirm, paste clarity 14.25%, water absorption capacity 0.64ml/g, oil absorption capacity
0.94ml/g, swelling power 2.12g/g and solubility is 4.81%.
Keywords: Elephant Foot Yam, Paste Clarity, Swelling Power, Solubility, Water Absorption
Capacity

October 0910, 2015
Page 66
Minimal Processed Foods: Innovative Approach in Product Development

Dipak Das, R. Kaur, S. Shekhar and K. Prasad*
Department of Food Engineering and Technology, S L I E T, Longowal 148106 (Pb)
Email: dr_k_prasad@rediffmail.co)
ABSTRACT
Minimal process foods (MPF) having garden freshness are of increasingly in demand
presently. As a result, less severity in treatment and additives are required in its development.
Preparation of MPF can be achieved through direct chain and interrupted chain method.
For the first case, the product is processed, distributed, and then marketed. Whereas, related to
latter case, the product is stored before and after processing or may be processed to different
degrees at different suitable locations. Such variations in time and point of processing are
useful for evaluation of the quality and processed food shelf-life. Handling between the
production and consumption of MPF involves cleaning, washing, trimming, cutting, slicing or
shredding and several other unit operations. During these steps, increase in the metabolism,
respiration, physical damage etc may be observed basically due to cut damaged surfaces and
availability of cell nutrients provide suitable condition for the proliferation of microorganisms.
Through proper sanitation and temperature management microbial growth could definitely be
controlled. Some quality losses have been also seen, such as loss of firmness, colour, taste,
aroma etc. So, minimal processing techniques, such as high temperature short time process,
ohmic heating, high frequency heating, microwave heating are used basically to reduce these
ill effects. Related to the packaging of MPF, poly vinyl chloride (PVC), poly propylene (PP),
and polyethylene (PE) with having differing gas transmission rate can also be used.

October 0910, 2015
Page 67
Methodology to Increase Yield of Protein Isolate from Brewers Spent Grain (BSG)
Gireesh Kumar Shroti and Charanjiv Singh Saini
and Technology, Longowal-148106, Sangrur, Punjab, India
Email: shroti.gk@gmail.com
ABSTRACT
Brewers spent grain (BSG) is the byproduct of brewing industry. BSG comprises 85%
of the total byproduct of the brewing byproducts. BSG is low cost, readily available and
highly nutritive brewing byproduct. BSG has up to 24% protein, 25% cellulose and 10% lipid
content. Due to its composition, BSG has an economical importance for newly growing
industries. The protein isolate of the BSG (BSG-PI) can be utilized for various health diets.
BSG-PI is used as a growth medium for microorganisms and production of enzymes. BSG-PI
is generally extracted by alkali treatment. To scale up the yield of protein isolate, it requires
some modification. BSG-PI isolated from the wet BSG resulted in yield of 5.87%, while
protein isolate from dry BSG was 11.87 %. During protein isolation, pH was adjusted to 12,
resulting in increase in yield to 20.52%. The number of alkali extractions were increased to
increase the yield up to 28%. The alkali extraction of protein represents the alkaline isoelectric
point of the BSG-PI, thus protein obtained is alkali soluble.

October 0910, 2015
Page 68
Diabetes and Functional Foods

Isha Sharma, Gurdeep Kaur and Priyanka Sharma
Department of Food technology and Nutrition, Lovely Professional Univ., Phagwara, Punjab
ABSTRACT
Diabetes shows a wide range of variation in prevalence around the world and it is
expected to affect 300 million by the year 2025. In a prevention framework where banning
policies and educational strategies lead the interventions, functional foods (FFs) with their
specific health effects could, in the future, indicate a new mode of thinking about the
relationships between food and health in everyday life. Functional ingredients, such as
stevioside, cinnamon, bitter melon, garlic and onion, ginseng, Gymnema sylvestre and
fenugreek, have been addressed for their specific actions towards different reactions involved
in diabetes development. New strategies involving the use of functional foods should be
validated through large-scale population trials, considering validated surrogate end points to
evaluate the effect of functional foods in prevention of chronic diseases such as type 2
diabetes mellitus.Many individuals with diabetes make use of functional foods, nutritional
supplements, and/or herbal remedies to manage their disease. The functional foods olive leaf
extract, turmeric, and fenugreek are commonly used in traditional medicine systems to
manage diabetes. All of these functional foods have antioxidant and anti-inflammatory
properties as well as specific insulin sensitizing qualities. The establishment of these and other
functional foods as evidence based interventions for diabetes requires well designed,
adequately powered, and randomized controlled pivotal trials with clinical endpoints.In this
article the authors have reviewed the globalregulatory status and benefits of available
functional foodssuch as probiotics, nutraceuticals and foods enriched with micro and
macronutrients. The ultimate acceptability and extensive use offunctional foodsdepend on
proper regulation in the marketby the regulatory authorities of the country and by
creatingconsumer awareness about their health benefits through various nationwide programs.

October 0910, 2015
Page 69
Cereal Starch Nanoparticles: A Potential Food Ingredient

Jashandeep Kaur, Gurkirat Kaur, Savita Sharma and Kiran Jeet
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana141004, Email: jashan99339@gmail.com
ABSTRACT
Cereal starch is an inexpensive, biodegradable and renewable biopolymer. It is one of
the most abundant biopolymers in nature and is typically isolated from plants in the form of
micro-scale granules. It is mainly composed of amylose and amylopectin which are different
in chain structure. Raw starch has limited applications due to its innate disadvantages such as
poor solubility in cold water, tendency to retrograde and high viscosity once it is gelatinized.
Therefore, some degree of modification is required to enhance its functionality. Raw starch is
physically, chemically or enzymatically treated to change its properties. Nano-scale starch
particles could be readily prepared from starch granules, which have unique physical
properties. Chemical, enzymatic, and physical treatments are used for the preparation of starch
nanoparticles and to study their granular and molecular structures. Characterization of starch
nanoparticles on the size distribution, crystalline structure, and physical properties in relation
to the starch sources and preparation methods can be done using various characterization tools
e.g. Scanning Electron Microscopy, Transmission Electron Microscopy, Atomic Florescence
Microscopy, etc . Starch nanoparticles can be used as a food ingredient/additive as it has
adverse range of uses in food such as emulsion stabilizer, fat replacer, Thickener or rheology
modifier, as a controlled release agent etc.
Key words: Starch, Starch nanoparticles, functionality, modification, food additive.

October 0910, 2015
Page 70
Nutraceutical Properties and Health Benefits of Sea Buckthorn: An Overview

Khalid Muzaffar, Sajad Ahmad Wani, Gulzar Ahmad Naik, and Pradyuman Kumar
and Technology, Longowal 148106 (Punjab) India
Email: khalidmuzaffar76@gmail.com
ABSTRACT
Sea buckthorn (Hippopha rhamnoides L.), an ancient crop with modern virtues has
recently gained global attention, mainly for its nutritional and medicinal value of the berries
containing different kinds of nutrients and bioactive compounds including vitamins, fatty
acids, free amino acids and elemental components. This review briefly summarizes the
current literature about Sea buckthorn and discusses its potential in medicinal and therapeutic
applications. The review includes compositional data which gives recent information on
chemical and medicinally important constituents of Sea buckthorn berries of different origin
and variety. The presence of important chemicals and nutritionally important constituents in
sea buckthorn berries, gives a clear cut evidence that Sea buckthorn berry should be used as
substitute for nutritional sources in the commercial market. Sea buckthorn based preparations
have been widely exploited in folklore treatment of slow digestion, stomach malfunctioning,
cardiovascular problems, liver injury, tendon and ligament injuries, skin diseases and ulcers.

October 0910, 2015
Page 71
Optimization of Enzymatic Hydrolysis of Pumpkin for Improved Juice Yield Extraction

Using Response Surface Methodology
Bhupinder Singh1, Kiran Pannu1*, Sawinder Kaur1, Sushma Gurumayum2
1
2
Department of Food Technology and Nutrition, School of Agriculture
Department of Microbiology and Biotechnology, School of Biosciences and Biotechnology,

Lovely Professional University, Phagwara (Punjab)
ABSTRACT
Pumpkin juice is reported to be a low calorie beverage responsible for reducing fasting
blood sugar level and other health benefits, thereby making its extraction an area which needs
to be explored for commercialization. Pumpkin is usually too pulpy and pertinacious to yield
juice by normal hydraulic pressing or centrifugation. Therefore, in the present study pumpkin
juice was extracted using enzymatic treatment. The effect of pectinase enzyme concentration
(1.27 - 14.73 ml/100g pulp), incubation temperature (19.77C - 70.23C) and incubation time
(0.64h - 7.36h) on juice yield extraction was studied. Central Composite Rotatable design
(CCRD) was used to establish the optimum conditions for enzymatic hydrolysis of pumpkin
to obtain maximum juice yield. Significant regression models describing the changes of juice
yield with respect to the independent variables viz. enzyme concentration, incubation
temperature and incubation time were established. With the coefficient of determination, R 2,
greater than 0.8, the results indicated that enzyme concentration is one of the important factors
affecting the characteristics of juice as it exerted significant influence on both the dependent
variables. The optimum conditions were: temperature 44C, incubation time 4 hr and enzyme
concentration of 9.39mg/100g. Under these optimal conditions the juice yield was 89.9%.The
findings of the study revealed that the optimum conditions of enzymatic treatment were at
44C with enzyme concentration of 9.39mg/100g and for 4 hr of incubation. The juice yield
obtained at the above mentioned conditions was 89.9%. Thus processing with enzyme
treatment may be recommended to produce ready to drink pumpkin juice.
October 0910, 2015
Page 72
Effect of Storage Conditions on Proteolytic Activity in Soybean Flour Blended papads

using Response Surface Methodology
Manbir Singh and Poonam Rishishwarb
a*
Department of Food Science and Technology, Khalsa College Amritsar, 143 002, India.
Department of Microbiology, Shri Venkateshwar University, Gajurala, Amroha, Uttar

Pradesh, India, E-mail: manb_s@yahoo.com
ABSTRACT
The present investigation was undertaken to study the effect of temperature (10.79, 17,
32, 47 and 53.21C) and relative humidity (RH) (40.10, 43, 50, 57 and 59.89%) on growth of
proteolytic bacteria in soybean flour blended papads using response surface methodology.
The proteolytic count, total proteins and proteinase at different conditions were varied from
4.03-4.89 log10 cfu/g, 23.1-26.5% and 6.15 and 6.73 IU/g respectively. The regression model
obtained for proteolytic activity in papads revealed a coefficient of determination (R2) varied
between 76-90.4% with high value of R2 in proteolytic account i.e. 90.4%. The results
revealed that there was signification effect of high temperature and RH on the growth of
proteolytic bacteria which leads to high spoilage in terms of degradation of proteins by high
proteinase activity, more offensive odor, brittleness and lower organoleptic scores.
Keywords: Papads; Proteolytic activity; Food fermentation; Response surface methodology

October 0910, 2015
Page 73
Gamma irradiation of food proteins to improve their functionality

Mudasir Ahmad Malik, H K Sharma, Charanjiv Singh Saini
Department of Food Engineering and Technology, SLIET, Longowal Sangrur
ABSTRACT
Functional properties of protein depend upon physicochemical characteristics,

interaction with protein and non-protein components and environmental conditions of the food
system. The behaviour of food during preparation, processing, storage and consumption is
determined largely by the functional properties of proteins present in the food and contributes
to the quality and sensory attributes of food system. Protein may lose their functional
properties during the subsequent processing of foods such as spry drying and high temperature
sterilization and hence reduce their commercial value. Irradiation techniques have been used
as a method to modify the food protein to withstand the processing conditions along with
improvement in the functional properties. Proteins are believed to be largely responsible for
functional properties, such as foaming, emulsification, nitrogen solubility, oil and water
absorption. Therefore, changes in the physicochemical properties of protein due to irradiation
treatment may lead to modification of functional properties of whole food. Ionizing radiation
affects proteins by promoting reactions such as proteinprotein association, deamination,
cleavage of peptide and disulphide bonds and by association of aromatic and heterocyclic
residues. During irradiation primary structure is modified and results in distortions in
secondary and tertiary structure.

October 0910, 2015
Page 74
Quality Protein Maize for Nutritional Security

Navjot Kaur, Baljit Singh, Savita Sharma and Neeraj Gandhi
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana
Email: navjyot1626@gmail.com
ABSTRACT
Maize is major cereal crop after wheat and rice, in India. Maize is a rich source of
carbohydrates, fat, protein and other important vitamins and minerals, but the protein (zein)
fraction of maize is deficient in two essential amino acids mainly lysine and tryptophan. These
amino acids are essential for body maintenance. To enhance the level of these amino acids,
improved quality protein maize is developed by breeding. The discovery of mutant such as
opaque-2 to increase the nutritional quality of maize endosperm protein begins in mid-1960s,
which increases the lysine concentration of maize. The lysine and tryptophan contents are
more than twice in quality protein maize than normal maize. Quality protein maize has
balanced amino acid composition as having good lysine and tryptophan level and low level of
leucine and isoleucine. It improves the biological value of quality protein maize. But quality
protein maize is more susceptible to disease and insects and it also gives low yield. Various
products such as instant flour, weaning foods and animal feed having good nutritional value
are prepared from quality protein maize. As animal feed, it reduces the need for amino acid
supplementation from other expensive source. There is need to develop more products from
quality protein maize to address the issues of nutritional insecurity.
Keywords: Quality Protein Maize, Maize, Lysine, Tryptophan, Amino Acid

October 0910, 2015
Page 75
Development and Organoleptic Evaluation of Corn Extruded Snacks by Incorporating

Bottle Gourd and Inulin
Priya Sharma1, Anita Kochhar2
1
Priya Sharma, Department of Food and Nutrition, College of Home Science, Punjab
Agricultural University, Ludhiana, Punjab- 141004
Anita Kochhar, Professor and Head, Department of Food and Nutrition, College of Home
Science, Punjab Agricultural University, Ludhiana, Punjab- 141004
Email: sharmapriya0304@gmail.com
ABSTRACT
Snack is a convenient food that provides calories satisfying short-term hunger and
often eaten in a hurry. The extrusion technology has been employed in developing a wide
range of snacks from cereal flour, starch granules, tubers, legumes etc into semi-cooked or
completely cooked acceptable food products such as breakfast cereals, snacks, flakes, quick
cooking pasta products, texturized vegetable protein and breakfast gruel. One viable method
for utilization of fruit and vegetable by-products is extrusion processing due to its versatility,
high productivity, relative low cost and energy efficiency. The study was designed to produce
acceptable extruded snack of high nutritional quality and fiber content. The corn extruded
snacks were supplemented with bottle gourd and inulin in order to enhance nutritional
qualities of the snacks. Different extruded snacks were prepared by fortifying corn with
antioxidant rich bottle gourd and hydrocolloid inulin. The bottle gourd shreds were added to
the extruded snacks at three levels i.e. 5, 10 and 15 % whereas inulin was added at 5% level in
each combination. Organoleptic evaluation of the snacks revealed that bottle gourd and inulin
incorporated extruded snacks were acceptable till the level of 10% showing overall
acceptability of 8.18 and 8.26 respectively. This study revealed that using bottle gourd and
inulin as base ingredient incorporated with corn flour had several desirable attributes to
produce healthy new food products as well as contribute to antioxidant content significantly.
Keywords: Bottle Gourd, inulin, extruded snacks, organoleptic evaluation.

October 0910, 2015
Page 76
Effect of Guar Flour Supplementation in Muffin- Storage Studies

Priyanka Sharma, Amarjeet Kaur and Amritpal Kaur
Department of Food Science and Technology, P.A.U. Ludhuiana
Email: priyankasharma859@gmail.com
ABSTRACT
Guar bean (Cyamopsis tetragonoloba), the drought resistant legume having a status of
under explored legume as for direct consumption, it was added to cereal based bakery product
i.e. muffin. In present research work, the muffins were prepared using three different varieties
of treated guar flour i.e. G 80, Ageta 112, HG 365 at supplementation levels 10, 15 and 5 per
cent respectively, for storage studies under different conditions. The water activity (aw),
moisture content, free fatty acids, peroxide value, sensory evaluation and microbial analysis
were done at a regular interval of seven days. Water activity value increased with increase in
time period under both the storage conditions whereas the moisture content showed a gradual
reduction. Addition of guar flour to muffin had no effect on the water activity that increased
gradually upto 0.83. Guar supplemented muffins showed higher moisture content than control
and maximum in G 80 supplemented muffins. Higher rate of moisture loss were observed
under ambient conditions than under refrigerated conditions. Muffins supplemented with HG
365 showed maximum (19.19 per cent) moisture losses. Formation of free fatty acids (% oleic
acid) and peroxide value increased with increased storage period. The changes in values were
more readily pronounced at ambient temperatures. The overall acceptability was maximum for
Ageta 112 supplemented muffins however the acceptability reduced with increased storage.
The microbial analysis showed that refrigerated muffins were acceptable even at 28th day of
storage analysis while the muffins at ambient conditions showed lesser shelf life. Muffins
supplemented with HG 365 were spoiled at 21st day of storage analysis under ambient storage
conditions.
October 0910, 2015
Page 77
Anthocyanin as a natural food colorant: A Review

Rafia Rashid1, Shumaila Jan2, Khan Nadiya Jan2 and Anju Bhat1
Department of Food Science and Technology, 1Sher-e-Kashmir University of Agriculture
Science and Technology (SKUAST), Jammu (J&K)
2
Department of Food Engineering and Technology, SLIET Longowal, Sangrur Punjab

Email: rafiarashid96@gmail.com
ABSTRACT
Anthocyanins are most important pigment of vascural plants. There is an increasing
interest in anthocyanins, as natural food colorants, in food products and also in pharmaceutical
products due to their antioxidative potential. The safety of synthetic pigments has been
questioned, leading to a reduction in the number of permitted food colorants .As a result,
interest in natural colorants has increased considerably, mainly because of the apparent lack of
toxicity and eco-friendliness. Natural colors such as betalains from beetroot, carotenoids from
carrot, and anthocyanins from grape extract are some examples, which were evaluated in
various food systems and relatively good stability was observed. Anthocyanins are
glycosylated polyhydroxy and polymethoxy derivatives of 2-phenylbenzopyrylium
(flavylium) salts accounting for the colors in several fruits, vegetables and flowers.
Commercial applications of anthocyanins as food colorants include soft drinks, fruit preserves
(jams, canned fruits), sugar confectionary (jellies), dairy products (essentially yogurts), dry
mixes (acid dessert mixes and drink powders) and more rarely frozen products (ice cream) and
few alcoholic drinks. Besides their color attributes, anthocyanins have been reported to be
beneficial to health as potent antioxidants and to improve visual acuity. Natural anthocyanins
have powerful coloring properties as only small doses of anthocyanins are required to display
the color desired in several food matrixes. The interest in anthocyanin pigments and scientific
research have increased in recent years due not only to give color to products that contain
them but to their probable role in nutraceutical and health benefits mainly as natural
antioxidants.
Key Words: Anthocyanins, colorants, antioxidants.

October 0910, 2015
Page 78
Effects of Different Process and Machine Parameters on Physical Properties of

Extrudates during Twin Screw Extrusion cooking of deoiled Rice Bran
Renu Sharma, Raj Kumar1, Tanuja Srivastava2, D.C. Saxena3
1
2
Research Scholar, Deptt. of Applied Sciences, PTU Jalandhar, Punjab, India
Director, Bhai Gurdas Institute of Engineering & Technology, Sangrur, Punjab, India,
3
Professor, Deptt. of Food Technology, SLIET, Longowal, Punjab, India,

Email: renu.sharma6286@gmail.com
ABSTRACT
Extrusion cooking of rice flour, corn flour and deoiled rice bran blends was done to
prepare ready-to-eat snacks by using a co-rotating twin screw extruder. The combined effect
of feed composition, moisture content of different raw flours, barrel temperature and screw
speed of extruder on physical parameters of extrudates was studied. A five level four factor
central composite rotatable design (CCRD) of response surface methodology was used to
study the effect of different process and machine parameters on the product properties. Second
order quadratic regression model fitted adequately in the variation. The significance was
established at p0.05. It was also observed that increasing feed moisture content results in a
higher density and lower expansion of extrudates. Increasing barrel temperature and screw
speed reduced density but increased expansion of extrudates. A good agreement between the
predicted (168.28%), (0.271g/cm3) and actual values (166.01%), (0.276g/cm3) for the lateral
expansion confirms the validation of RSM model.
Keywords: Extrusion, Deoiled rice bran, Extruder, Response Surface Methodology,
Expansion.

October 0910, 2015
Page 79
High Pressure Processing of Foods: A Green Technology

S. Kumar, P. Prity, S. Shekhar and K. Prasad
Department of Food Engineering and Technology, SLIET, Longowal 148106, Punjab
Email: dr_k_prasad@rediffmail.com
ABSTRACT
Pressure as thermodynamic variable causes major affect on biological structures, reactions,

and processes in many foods. High pressure processing (HPP) is unconventional and
innovative technique for food preservation and safety of food. High pressure induces major
changes in biological subjected entity especially in morphological, bio-chemical, and genetic
aspects. Thus, found its effective use in inactivating the pathogenic and spoilage organisms. A
value of five logarithmic reduction in the food contaminated with common pathogens could be
achieved using HPP. The bacterial resistance of endospores is one of the major challenges to
this application. Further, spores pressure resistance is observed to be extremely variable and
dependent on conditions of sporulation as well as applied process of pressurization.
Endospores of bacteria could successfully been inactivated by applying the pressure in the
range of 500-700 MPa combined with heat treatment (90-110C). Spore inactivation is
greatest at near neutrality and smallest at extreme pH levels. The method of pulse and
oscillatory pressurization is reported to be more effective in spore inactivation than continuous
pressurization. Combination of pressure processing with other chemical or physical
techniques, based on the hurdle concept, has a killing effect greater than that of pressurization
alone, considering its synergistic effects. Thus, application of HPP of foods can also cause
activation, inhibition, or improvement of enzymatic activity. Considering the concept of high
pressure it was noticed that the proteolytic activity is enhanced in accelerated tenderization of
meat as an important application. The inactivation of enzymes by HPP is obtained either by
alteration of intra-molecular structures or by conformational changes especially at active sites
and/or enzyme-substrate interaction. HPP also affects various biochemical processes
especially pressure denaturation of protein which is of a complex phenomenon.
Keywords: High pressure; microorganism; spores; hurdle concept; synergistic
October 0910, 2015
Page 80
Minimal Processing Approaches to Preserve Bioactive Compounds in Fruits and

Vegetables
Sakshi Sukhija, Farahan M. Bhat and Charanjit Singh Riar
Department of Food Engineering & Technology
Sant Longowal Institute of Engineering & Technology, Longowal, 148106, Punjab, India
ABSTRACT
Bioactive compounds are the biomolecules present in foods exhibiting the capacity to
modulate one or more metabolic processes, resulting in promotion of better health. These
components also have multiple metabolic activities allowing for beneficial effects in several
diseases and target tissues. Bioactive components are predominantly present in plant foods
such as fruits and vegetables. Minimal processing of fruits and vegetables is of paramount
importance for preserving the nutritional and sensorial quality and also the bioactivity of the
constituents present in them. The novel technologies for minimal processing include pulse
electric field (PEF), microwave processing, high pressure processing (HPP) and active
packaging technique which are on verge of commercialization. Along with providing
beneficial effects on nutritional and bioactive content many of these novel technologies are
environment friendly and cost effective for obtaining the premium quality food. Studies on
minimal processing of fresh cut tomatoes, orange, guava, apple etc have been carried for
preservation of their bioactive compounds.

October 0910, 2015
Page 81
Key words: Bioactive compounds, minimal processing, health benefits

Department of Food Science and Technology, PAU, Ludhiana, Punjab-141004
ABSTRACT
Consumers are particularly aware of the health concerns regarding food additives; the
health benefits of natural and traditional foods, processed with no added chemical
preservatives, are becoming more and more attractive. Food colorants have always been target
of complaint of the consumers. The production of the synthetic colourants is economically
efficient and technically advanced but many artificial synthetic colorants, usually used in
foodstuff, cosmetics and pharmaceutical manufacturing processes, cause various hazardous
effects such as kidney diseases, cancer and other behavioural problems in children. To
counteract the negative effects of synthetic colourants, there is worldwide interest in
production of pigments and colours from natural sources. In recent years, there has been an
increased awareness about natural or eco-friendly colours. Natural colours are generally
extracted from fruits, vegetables, roots and microorganisms and called biocolours because
of their biological origin. Studies revealed unstable, largely degradable and sensitive to heat,
light, acidity and water activity as characteristics of natural colours. Improvement in stability,
safety and solubility can certainly make widespread use of microbial pigments in the food
industry. A very long and consistent effort is required. A giant leap forward in colour
production could be achieved by combining genetic manipulation and fermentation.
Microorganisms could be made to produce colorants in high yield by inserting specific genes.
Keywords: Biocolours, Natural colours, Food legislation, Food safety.

October 0910, 2015
Page 82
Stress management through proper nutrition

Simran Pannu
Department of Food Technology and Nutrition, School of Agriculture,
Lovely Professional University, Phagwara, Punjab-144411
ABSTRACT
Stress is a global problem, adversely affecting peoples physical and mental health as
well as overall growth and development of the body. It is majorly affected by pattern in
regular diet.Muscle tension, loss of focus, headache, increased heart rate, short temper, edgy
personality, irritation, eczema, loss of appetite, etc. might be the symptoms of physiological
stress. Various metabolic functions such asdigestion, absorption, transportationand
excretionare also negatively affected by stress. Literature suggests that physiological changes
caused by the stress can increase the risk of several chronic diseases such as heart and kidney
problems; inflammatory diseases of skin, eyes and joints, infections; allergies, nervous and
mental diseases, sexual dysfunctions, cancer andcompromised immune system. The foods
mainly responsible to trigger stress are caffeine, fast foods, soda drinks, refined sugar,
processed flour, salt, etc. To combat stress,variousclinicalstudies have shown that nutrients
like B vitamin (stress vitamin), protein, vitamin A and C,Mg, Zn and Cu must be optimum in
human diet.Adequate amount of fibers, fresh herbs and spices, antioxidant rich foods
andomega-3 oils must also be included in the regular diet.
Key words: Stress, Chronic diseases, Vitamins, inflammatory reactions

October 0910, 2015
Page 83
Small Scale Production and Physico Chemical Properties Of Degermed Maize Flour
Sukreeti Sharma, Gagandeep Kaur Sidhu and Surekha Bhatia
Department of Processing and Food Engg., Punjab Agricultural Univ., Ludhiana-141004
ABSTRACT
An attempt was made to study the physico chemical properties of degermed maize flour
obtained from the developed small scale maize degermer. Maize is one of the most important
cereal crop used mainly for human consumption, particularly as dough (Nago etal 1997).
Market maize flours are mainly sold as whole maize flour which is very rich in lipid, due to
presence of germ, leading to rapid increase in fat acidity that imparts an undesirable flavor to
maize flours and poor keeping quality. Therefore, the physico chemical properties of
degermed maize flour i.e. moisture content, protein content, fat content, fiber content, ash
content and free fatty acid content were determined obtained as a byproduct from the
developed machine using standard methods. Results showed that the degermed maize flour is
better in terms of keeping quality and physico chemical properties i.e. moisture content ,
protein content, fat content, fiber content and ash content of the degermed flour was 10.25%,
8.5%, 2.04%, 1% and 0.98% as compared to the commercially available whole maize flour.

October 0910, 2015
Page 84
Utilization of Horse Chestnut starch for food and non-food applications: A review
Syed Insha Rafiq, Syed Mansha Rafiq, Shumaila Jan, Sukhcharn Singh and D.C.Saxena

and Technology (SLIET), Longowal-148106 (Punjab), India
ABSTRACT
Indian Horse Chestnut or Himalayan chestnut (Aesculus indica), locally known as Han
dun belongs to shady ravines of Jammu and Kashmir, Himachal Pradesh and Uttar Pradesh.
The seeds are about 3.5 cm in diameter with a hard shining black rind from outside and lime
white cotyledons inside that are mainly consumed by wild animals in hilly areas while in
plains the seeds have no use as such and mostly go waste. Moreover, seeds also have edible
uses and have been consumed as food during famine times by various tribes of North and
North Eastern India. The seeds also possess medicinal properties, used to cure fevers, piles,
wound healing, viral infections, rheumatism, skin diseases and cardiovascular diseases. The
seeds constitute 50.5% moisture, 5.85%, sugars, 0.39% protein, 1.93% ash and about 38.3%
starch on dry weight basis. Thus, Horse Chestnut starch can be a better option for starch
substitution in products and to meet the industrial demand for starch as starch is widely used
in food and non-food industry as encapsulat5ing agent, stabilizer, binder, thickener and gelling
agent. However, the native starch has limited application and in order to extend its application,
the starch has to be modified. Starch modification involves the alteration of physical and
chemical characteristics of native starch to improve its functional characteristics that can be
used to tailor starch to specific food applications. Modification of starch is carried out to
generate novel starches which have new functional and value added properties as demanded
by the industry. Various approaches are now available to modify the starch including physical,
chemical and enzymatic methods.
Key words: Horse Chestnut, starch, utilization, modification, properties

October 0910, 2015
Page 85
Isolation and Characterization f Starch and Protein Form Defatted Wheat Bran
Tajendra Pal Singh, Gagandeep Kaur Arora, Dalbir Singh Sogi
Department of Food Science and Technology, Khalsa College Amritsar, 143 002, India
Email: tajendra.singh66198@gmail.com
ABSTRACT
Wheat bran is a good source of starch and protein. A wet-alkaline milling process was
used to isolate starch and protein wheat bran. Chemical analysis revealed that wheat bran
starch contained higher amount of purity and lower amount of protein and ash contamination.
Wheat bran starch exhibited high amylose content and increasing swelling power and
solubility index pattern on increasing temperature form 50-900C. Syneresis and light
transmittance of wheat bran gel decreased with days of storage at 40C temperature. Wheat
bran starch showed A-type X-ray diffraction pattern similar to cereal starch and A- and Btype of starch granules. Wheat bran protein had 77% purity. Wheat bran protein showed
increasing solubility pattern below and above iso-electric pH 4.0. Wheat bran protein had high
oil absorption capacity and emulsion activity. Wheat bran protein showed high foaming
capacity at pH 10.0 and foaming stability at pH 8.0. Based on the results of this study, wheat
bran can be used as a good source of starch and protein in food and pharmaceuticals industries
and other broader applications.

October 0910, 2015
Page 86
Studies on Colour Degradation During Drying of Red Chilli

Tarsem Chand, S. R. Sharma1 and S.K. Jindal2
1
2
Department of Processing and Food Engineering, PAU Ludhinana
Department of Vegetable Crops, PAU, Ludhinana, email: tarsem6972@pau.edu
ABSTRACT
Experiments were conducted to assess the colour degradation during mechanical and
sun drying of red chilli. The chilli variety Punjab Sindhuri was selected for the study. It was
observed that drying of sliced chilli was faster as compared to that of whole chilli. To reach a
final moisture content of whole chilli below 10 %, about 50 hours were required in
mechanical drying taking place at 60C. Final recovery of the powder varied from 25 to 28 %.
There was wide variability in colour of chilli at different times during mechanical as well as
sun drying.. The colour of chilli powder was uniform with highest a value (red colour unit) in
mechanically dried chopped chilli followed by whole chilli and sun dried chilli. For getting a
better red colour and good quality, mechanical drying should be preferred as longer direct
sunlight can degrade the red colour significantly.

October 0910, 2015
Page 87
Excipient Foods: A Step towards enhancing bioavailability of lipophilic Nutraceuticals

Vidisha Tomer, Ashwani Kumar, Amritpal Kaur and Amarjeet Kaur
Dept of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
ABSTRACT
Nutraceuticals act as health promoting agents and there is a large body of evidence to
support this fact. The food industry is increasingly focusing on the development of functional
food and beverages designed to improve performance, maintain wellbeing and inhibit the
onset of chronic diseases, such as osteoporosis, cancer, cardiovascular diseases and related
complications. However, the bioavailability of nutraceuticals is limited in many natural
sources due to various physicochemical and physiological processes viz., poor release from
food matrix; low solubility in gastrointestinal fluids; low epithelium cell permeability etc.
Therefore their potential benefits on long term health are not being fully realized. Past
researches in the food, nutrition and pharmaceutical disciplines has established that the
bioavailability of many bioactive agents depends strongly on the nature of the foods ingested
with them. Therefore there is considerable opportunity that bioavailability of these bioactive
agents can be improved by specifically designing food matrices that control their release,
solubilization, transport, metabolism and absorption within the gastrointestinal tract. Excipient
food is a new class of foods designed to improve the bioavailability of orally administered
bioactive agents. By analogy, an excipient food may not have any bioactivity itself, but it may
increase the efficacy of any nutraceuticals that are co-ingested with it. Nevertheless, further
research is required to better understand the role of specific excipient food ingredients on the
bioavailability of specific lipophilic bioactive agents, and to establish the influence of
ingredient interactions on bioavailability when excipient foods are consumed as part of a
complex diet that contains many other components.

October 0910, 2015
Page 88

Department of Food Science and Technology, PAU, Ludhiana, Punjab-141004
ABSTRACT
Consumers are particularly aware of the health concerns regarding food additives; the
health benefits of natural and traditional foods, processed with no added chemical
preservatives, are becoming more and more attractive. Food colorants have always been target
of complaint of the consumers. The production of the synthetic colourants is economically
efficient and technically advanced but many artificial synthetic colorants, usually used in
foodstuff, cosmetics and pharmaceutical manufacturing processes, cause various hazardous
effects such as kidney diseases, cancer and other behavioural problems in children. To
counteract the negative effects of synthetic colourants, there is worldwide interest in
production of pigments and colours from natural sources. In recent years, there has been an
increased awareness about natural or eco-friendly colours. Natural colours are generally
extracted from fruits, vegetables, roots and microorganisms and called biocolours because
of their biological origin. Studies revealed unstable, largely degradable and sensitive to heat,
light, acidity and water activity as characteristics of natural colours. Improvement in stability,
safety and solubility can certainly make widespread use of microbial pigments in the food
industry. A very long and consistent effort is required. A giant leap forward in colour
production could be achieved by combining genetic manipulation and fermentation.
Microorganisms could be made to produce colorants in high yield by inserting specific genes.
Keywords: Biocolours, Natural colours, Food legislation, Food safety.

October 0910, 2015
Page 89
Effect of blanching and chemical treatments on the quality of dehydrated Oyster

mushroom (Pleurotus spp.)
Gursharan Kaur1 and P S Ranote2
Department of Food Science & Technology, Khalsa College, Amritsar1
Department of Food Science & Technology, PAU, Ludhiana2
ABSTRACT
Mushrooms are relished as a delicacy because of their subtle flavour, nice aroma and
taste appeal. Mushrooms are an exotic food source of vegetarian protein. Freshly harvested
mushrooms are of perishable nature and they have a shelf life of less than a day under ambient
conditions. The shelf life of fresh oyster species (Pleurotus sajor-caju and Pleurotus florida)
can be prolonged many times if they are given proper blanching and chemical treatments to
inactivate the enzymes before dehydration. Mushrooms which were given the chemical
treatment with 0.5 percent sodium bisulphate and 0.25 percent citric acid for 15 minutes and
followed by blanching for 2 minutes was found to be adequately effective to inactivate the
peroxidise enzyme activity in sliced mushrooms. The two species of oyster mushrooms were
than dehydrated in cross flow hot air cabinet drier at 50oC. The dried mushrooms were ground
finely and passed through 10x mesh size sieve. The prepared powder was packed in airtight
pearl pet jars and was stored for physico-chemical changes. The pretreatments and blanching
of mushrooms produced dehydrated mushrooms with better colour, flavour and increased
shelf life. It was evident from the study that mushroom powder from untreated mushrooms
showed higher tannins (1.39mg/100g) and browning index (0.31 OD) as compared to treated
mushrooms with 1.002mg/100g tannins and 0.17 OD browning index. The prepared
mushroom powder from two varieties of oyster mushroom was found suitable for the
preparation of soup powder and can be supplemented into other traditional Indian foods as it is
a rich source of proteins with essential amino acids.

October 0910, 2015
Page 90
Enrichment of functional properties of ice cream with nonconventional ingredients

Usha Bajwa, Rajpreet Kaur Goraya and Amina Ahmed
Department of Food Science & Technology, Punjab Agricultural University
Ludhiana-141004. Punjab
ABSTRACT
The focus of enrichment has now been shifted from the provision of deficient nutrient to the
pursuit of optimal health and dietary intake. The consumers these days are more interested in
healthy foods and looking for foods that have added beneficial compounds such as
antioxidants, phenolics, phytosterols, fiber etc. Therefore, producers face the challenge of
adding such functional ingredients to food products to attract the attention of health-conscious
consumers. Frozen dairy desserts serve as good carriers of nutraceuticals because of their low
storage temperature, ability to stabilize ingredients and popularity among consumers. Hence,
these can be used successfully to deliver unique nutritional benefits to consumers. The
phenolic components of certain fruits and herbs have been shown to display antidiabetic, antioxidant, bowel regulating, anti-inflammatory, immunity improving properties and much more.
The scientists from Deptt of Food Sci. and Technology, PAU, Ludhiana have developed
several functional ice creams incorporating diifferent forms of kinnow peel (frozen, dried and
candied), red grapes, processed amla (pulp, shreds, preserve, candy and powder), processed
ginger (shreds, pulp, candy and powder), mint and basil leaves (fresh and powdered) and
baked cookies and cakes (plain and chocolate) at varying levels depending upon the type of
preparation being incorporated. The present paper will discuss the effect of such
incorporations for enrichment on physico-chemical, functional and sensory properties of ice
cream.

October 0910, 2015
Page 91
Development of Active Edible Films Incorporated With Clove Essential Oil

Maitre Saikia and Laxmikant S. Badwaik
Department of Food Engineering and Technology, School of Engineering, Tezpur University,
Napaam-784028, Assam, E-mail: laxmikantbadwaik@gmail.com
ABSTRACT
Edible films for food packaging application are an alternative approach to deal with
the problem of disposal of plastic packaging materials. The application of novel packages
based on natural polymers facilitates the reduction of the use of synthetic packages which
contemporarily pose a severe problem of environment pollution. This work aims to
characterize the mechanical and physical properties of composite edible films made from
casein, gelatin and pectin. The films were prepared by casting method and glycerol was used
as plasticizer. Nine films were prepared with varying proportions of pectin, casein and gelatin.
Water solubility, moisture absorption and water vapour permeability, thermal gravimetric
analysis, texture analysis, color analysis were done for all the nine films. The films prepared
using combination of pectin, casein and gelatin shows better performance compared to the
films prepared by single or combination of two materials. However, among all the composite
films, the film prepared with pectin, casein and gelatin in ratio of 1:1:2 showed the best
properties. The WVP, moisture absorption and water solubility of this film were reported as
2.8110g/Pa h m, 17.75%, and 40.59 % respectively and it was ahead of the other films.
Color and tensile properties of best film were acceptable and gave the high breakage strength
of 168.23.79 g. SEM analysis shows that the surface of the film was smooth and uniform,
without cracks, pores or major disturbances. However, thermal decomposition of all
composite films started above 200 C. The film incorporated with 1.5 % clove essential oil
showed the best antimicrobial property against E.coli. These composite films were
biodegradable and possessed moderate mechanical properties and a low water vapor
transmission rate.
Keywords: Casein; Gelatin; Pectin; Active Edible Film; Clove Essential Oil; Antimicrobial
Properties

October 0910, 2015
Page 92
Impact of climate change on Food Safety

H. R. Naik, A H Rather and Syed Zameer
Professor Food Technology
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar
Campus- 191121 (J &K)
ABSTRACT
Climate change and variability in environment may have impact on occurrence of food safety
hazards at different stages of food chain. There are multiple pathways through which climate
related factors may impact food safety including: change in temperature and precipitation
patterns, increased frequency and intensity of extreme weather events, ocean warming and
acidification and changes in contaminants, green house effects. Climate change may also
affect socio-economic aspects related to food systems such as agriculture, animal production,
global trade, and post harvest quality and human behavior which ultimately influence food
safety. Temperature increase and the effects of greenhouse gases are among the most
important issues associated with climate change. A rise in temperature will increase the risk of
food poisoning and food spoilage unless the cold-chain is extended and improved. The little
data that is available suggests that currently the cold-chain accounts for approximately 1% of
CO2 production in the world; however this is likely to increase if global temperature increase
significantly. Using the most energy efficient refrigeration technologies would be possible to
substantially extend and improve the cold-chain without any increase in CO2, and possibly
even a decrease. Studies have shown that the production and quality of fresh fruit and
vegetable crops can be directly and indirectly affected by high temperatures and exposure to
elevated levels of carbon dioxide and ozone. Temperature increase affects photosynthesis
directly, causing alterations in sugars, organic acids, and flavonoids contents, firmness and
antioxidant activity. Carbon dioxide accumulation in the atmosphere has direct effects on
postharvest quality causing tuber malformation, occurrence of common scab, and changes in
reducing sugars contents on potatoes. High concentrations of atmospheric ozone can
potentially cause reduction in the photosynthetic process, growth and biomass accumulation.
Ozone-enriched atmospheres increased vitamin C content and decreased emissions of volatile
esters on strawberries. Tomatoes exposed to ozone concentrations ranging from 0.005 to 1.0
micro mol /mol had a transient increase in b-carotene, lutein and lycopene contents.
Production of harmful algal blooms affecting fish production and poisoning thereof is not a
debatable subject now
October 0910, 2015
Page 93
Some Novel Drying Techniques for Foods

Beena Munazaa, Dr. Raj Kumari Kaula and Bazilla Gayasb
a
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural

Sciences and Technology Jammu. (J & K)
Department of Processing and Food Engineering, Punjab Agriculture University, Ludhiana.

beenamunaza@gmail.com
ABSTRACT
Food drying is still considered as one of the most important unit operation in food industry
and it offers a huge potential for the development of novel products. Since the drying of foods
has got a good share of research which reveals that various novel drying techniques can be
employed so as to improve the drying efficiency. Evolving advanced pre-treatment techniques
such as microwave or ultrasound assisted drying are among the recent drying approaches that
find an increased use in food industry. The ultrasound pre treatment has varying effects on
different dried fruits; it reduces the overall processing time as it greatly increases the drying
rates. At the same time microwave pre treatment also reduces the drying time and can produce
results in few minutes instead of hours. Pre treatment of fruits prior to drying has thus shown
success in reducing drying time and costs. The research in the recent past years proved these
novel techniques to be successful but needs to get standardised for commercialisation. The
present work is done in a view to emphasize recent developments in the field for optimisation
of these novel techniques which lead to enhanced quality and reduced energy consumption.
Keywords
Novel drying; Pre treatments; Ultrasound; Microwave

October 0910, 2015
Page 94
Sensory characterization of market samples of thandai using principal component

analysis (PCA)
Kaur Manpinder, Chawla Rekha, Kumar Sunil, Talwar Gopika
Department of Dairy Technology, Guru Angad Dev Veterinary and Animal Sciences
University (GADVASU), Ludhiana,
Email: mails4rekha@gmail.com
ABSTRACT
Thandai, a traditional and a popular thirst quenching beverage as amrit, is considered a
delicacy on several occasions is a hitherto undocumented traditional dairy product of Northern
India. The product bears thirst quenching property during harsh hot summers and being
traditional product, has been in preparation at household level, since long. Product preparation
involves use of homogenized milk, along with addition of optimum quantity of sugar and
various additives such as, nuts with certain flavouring additives such as saffron and
cardamom. A standardized recipe for preparation of the same in dairy based ready to drink has
not been published and is not available in market by any of dairy players so far. Thus, market
survey of the available thandai (concentrated syrup or powder form) was carried out. Samples
were evaluated for their sensory characteristics using descriptive sensory analysis (DSA)
technique on 100 point scale and analyzed statistically using principal component analysis
(PCA), employing unscrambler software (Unscrambler version 7.5 programme, Camo A/S,
Oslo, Norway 2000), to find out the extent of variability among sensory attributes and various
brands. Factor analysis was applied on the correlation matrix of different sensory attributes of
thandai means, in addition to principal component analysis in order to clarify groups of
sensory characteristics of beverage. The PCA distinguished and segregated market areas on
the basis of sensory characteristics. Results revealed that on the basis of eigenvector loadings,
first principal component with an eigen value of 9.814 was able to explain 49.07% of the total
variation whereas second PC with an eigen value 6.287 explained 31.34% of the variation and
both the PCs (PC1 and PC2) were able to explain 80.50% of the total variation.

October 0910, 2015
Page 95
AUTHOR INDEX
A K Singh 47
Bhupinder Singh 63,72
A H Rather 93
Birabrata Nayakb 64
Aasima Rafiq 56
Bhupendar Singh Khatkar 10
Aman Chhibber 57
Charanjit Singh Riar 53,73,81
Amandeep Sharma 19,28,57
Charanjiv Singh Saini 32,68,74
Amarjeet Kaur 39,46,60,77,88,93
Chavan P 51,65
Ambreena Nazir 58
Chawla Rekha 94
Amina Ahmed 32,40,91
D. C. Saxena 16 19,28,40,73,79,85
Amritpal Kaur 45,77,88
Dalbir Singh Sogi 11,24,38,86
Anita Kochhar 76
Daniel Maisnam 66
Anju Bhat 78
Davinder Pal Singh Oberoi 24
Arashdeep Singh 33
Dharmendra Pratap Chaudhari 57
Arshpreet Kaur Sidhu 59
Dipak Das 67
Arti Chauhan 16
Dolly 35
Ashish K. Singh 17,25
Farahan M. Bhat 81
Ashok A. Patel 17
Gagandeep Kaur 52
Ashwani Kumar 60,88
Gagandeep Kaur Arora 86
Asish Choudhury 61
Gagandeep Kaur Sidhu 54,62,84
Bahadur Singh Hathan 29
Gagandeep Singh 36
Baljit Singh 33,36,,39,59,75,82,89
Ganga Sahay Meena 25
Bazilla Gayas 62,94
Gireesh Kumar Shroti 34,68
Beena Munaza Khan 62
Gopika Talwar 18,19
Beena Munaza 94
Gulshan Mahajan 51,65

October 0910, 2015
Page 96
Gulzar Ahmad Nayik 45,55,71
Kulsum Jan 28,73
Gurdeep Kaur 69
Kumar Sunil 94
Gurkirat Kaur 35,70
Kulwinder Kaur 28,47,57
Gursharan Kaur 90
Laxmikant S. Badwaik 92
H K Sharma 74
Maitre Saikia 92
H.K.Chopra 6
Manav Bandhu Bera 6,49
Hira Singh 23
Manbir Singh 73
H. R. Naik 93
Maninder Kaur 21,41
Isha Sharma 69
Manju V. Nehra 15
Ishrat Majid 45,55
Manminder Singh 20
Jashandeep Kaur 70
Monika Sood 58
Jasleen Kaur Bhasin 66
Monika Rani 38
Jaspreet Kaur 46
Mudasir Ahmad Malik 74
Jyoti Singh 61
Narender Kumar 19,28,57
K. Prasad 44,67,80
Navjot Kaur 36,39,75
Kawaljit Singh Sandhu 8
Neeraj Gandhi 39,75
Kaur Manpinder 94
Neha 54
Kamaljit Kaur 23,39,60,93

Kartik Sidhu 66
Khalid Bashir 28
Nisha Chaudhary 10
P.Prabhasankar 1
Prathap Kumar Shetty H 3
Khalid Muzaffar 50,71
Parveen Bansal 5
Khan Nadiya Jan 47,78
P K Singh 18
Kimmy 37
P S Ranote 42,91
Kiran Jeet 70
P. Prity 80
Kiran Pannu 72
P.S Panesar 47
National Conference on Innovative Techniques in Food Product and Processing

Technologies, October 0910, 2015
Page 97
Parveen Bansal 5
S. Shekhar 67,80
Paramdeep Singh Ghuman 12
S.K. Jindal 87
Poonam Rishishwar 73
Sajad Ahmad Wani 50,71
Pradyuman Kumar 50,71
Sakshi Sukhija 81
Prasad Rasane 57,66
Salim Ali 82,89
Preeti Ahluwalia 23,82,89
Samridh Datt 52
Preetinder Kaur 52
Sandeeppal Kaur Brar 18
Priya Sharma 76
Sandeep Garg 13
Priya Dangi 10
Sangeeta 29
Priyanka Sharma 69,77
Sanju B. Dhull 15
R. Kaur 67
Sanket G. Borad 17,25
Rafia Rashid 78
Satish Kumar 22
Raj Kumar 79
Savita Sharma 7,33,35,36,42,56,59,70,75
Raj Kumari Kaul 94
Sawinder Kaur 61,72
Rajni Kamboj 49
Savita Sharma 7
Rajpreet Kaur Goraya 32,40,91
Seema Sharma 53
Rajwinder Kaur 41,92
Shakti 22
R. K. Gupta 4
Shumaila Jan 26, 28,64,73,78,85
Ramya HG 22
Shweta Goyal 63
Renu Sharma 79
Simran 15
Rimpy Foujdar 6
Simran Pannu 83
Romee Jan 52
Sukhcharn Singh 16,19,40,47,85
S K Gupta 51,65
Sukreeti Sharma 54,84
S R Sharma 87
Surekha Bhatia 84
S. Kumar 44,80
Sushma Gurumayum 72
S. R. Sharma 50,65
Swati Kapoor 42

Page 98
Syed Insha Rafiq 27,85
Tarun Garg 22
Syed Mansha Rafiq 64,85
Usha Bajwa 32,40,91
Syed Zameer 93
Uttam Sharma 12
T C Mittal 51,65
Vidisha Tomer 60,88
Tajendra Pal Singh 86
Vikas Nanda 45,49,55
Tanuja Srivastava 79
V. Eyarkai Nambi 30
Tarsem Chand 87
Yogita Suhag 55
Talwar Gopika 94

Page 99
LOCAL ORGANIZING COMMITTEE

Patron:
Chairman:
Co-Chairman:
Coordinator:
Co-coordinator:
Co-coordinator:
Prof. V. K. Jain, Director

Prof. D.C.Saxena, Professor & Head (FET)
Prof.. Vikas Nanda
Er. Navdeep Jindal, Assistant Professor
Prof. C S Riar
Prof. Sukhcharn Singh
1. Reception Committee
1. Prof. M.B. Bera
2. Prof. D.C. Saxena
3. Prof. H.K. Sharma
4. Prof. P.S. Panesar
2. Purchase Committee
1. Departmental Purchase Committee
i. Prof. C.S. Riar
ii. Prof. Bahadur Singh
iii. Mr. L N Singh, Technician
2. Faculty Incharge (Purchase) / Nominee of FI (P)
3. Transportation Committee
1. Prof. Bahadur Singh, Convener
2. Prof.. C.S. Riar
3. Mr. Omchand Singh, Sr. Technician
4. Accommodation Committee
1. Prof. K Prasad, Convener
2. Prof. Bahadur Singh,
3. Sri. Laxmi Narayan Singh, Technician
5. Venue Arrangement (including Audio, Video & Multimedia ) Committee
1. Dr Charanjiv Singh, Associate Prof., Convener
2. Er. N. Jindal, Asstt. Prof.
3. Ms Pragati Kaushal
4. Sri. Laxmi Narayan Singh, Technician
Page 100
6. Registration Committee
1. Prof. Vikas Nanda, Convener
2. Ms Pragati Kaushal, Asstt. Prof
3. Mr. Devender Singh, Technician
7. Hospitality Committee
1. Prof. Sukhcharn Singh, Convener
2. Mr. Charanjiv Singh, Associate Prof.
3. Mr Manoj Panday, Sr. Technician
8. Publicity Committee
1. Prof. P Kumar, Convener
2. Er. N. Jindal, Asstt. Prof.
3. Ms. Parveen Goyal, Technician
9. Technical Committee
1. Prof. D.C. Saxena, Convener
2. Prof. Vikas Nanda,
3. Mr. Devender Singh, Technician
10. Poster Sessions Committee
1. Prof. Sukhcharn Singh, Convener
2. Prof. C.S. Riar
3. Mr Manoj Pandey, Sr. Technician
11. Printing and Publication Committee
1. Prof. C S Riar, Convener
2. Er. Navdeep Jindal, Asstt. Prof.
3. Ms Pragati Kaushal, Asstt. Prof.
4. Mr. Manoj Pandey, Sr.Technician
5. Two / three PG students/Res Scholars
12. Cultural Committee
1. Prof. P Kumar, Convener
2. Ms Pragati Kaushal, Asstt. Prof.,
3. Mr. Om Chand Singh, Sr.Technician
13. Sponsorship Committee
1. Prof. D.C. Saxena, Convener
2. Prof. Vikas Nanda
3. Prof. Sukhcharn Singh
4. Prof. C.S. Riar
5. Er. Navdeep Jindal, Asstt. Prof.

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Souvenir Food Conference 2015

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TEQIP-II

Innovative Techniques in Food Product and

Department of Food Engineering and Technology,

District Sangrur, Punjab, India

Innovative Techniques in Food Product and

National Advisory Committee

Dr. A. S. Bawa, Former Director, DFRL, Mysore

Applications of non thermal technologies for food processing and preservation

Novel food packaging techniques

Advances in food structure and functionality

Applied biotechnology for food processing

Waste and energy management techniques in food processing

Mechanization and automation in food processing sector

Health, functional and nutraceutical foods

Novel processes and ingradients for conventional foods

Sant Longowal Institute of Engineering and Technology

Longowal District Sangrur (Punjab)-148101

SUMMARY OF TECHNICAL PROGRAMME

Friday, 09, October 2015

(Venue: Computer Science Block)

TECHNICAL SESSION I 11.30 AM 1.30 PM (120 min)

(Venue: Food & Chemical Block)

Chairperson: Prof. Savita Sharma, PAU, Ludhiana

2.30 4.00 PM (90 min)

(Venue: Food & Chemical Block)

Chairperson: Prof. Dalbir Singh Sogi, GNDU, Amritsar

TECHNICAL SESSION III 4.15 5.45 PM (90 min)

(Venue: Food & Chemical Block)

Chairperson: Dr. Prathap Kumar Shetty H, Puducherry

POSTER SESSION (Evaluation)

Saturday, 10th October, 2015

(Venue: Food & Chemical Block)

Chairperson: Prof. P.S. Panesar, SLIET, Longowal

TECHNICAL SESSION V 11.30 AM 1.15 PM (105 min)

(Venue: Food & Chemical Block)

TECHNICAL SESSION V 2.30 PM 3.30 PM (60 min)

(Venue: Food & Chemical Block)

Chairperson: Prof. H.K. Sharma, SLIET, Longowal

Valedictory Function: 3.30 PM 4.35 PM

Recent Trends in Baking and Pasta Processing

Novel Food Packaging Techniques

Current Scenario in Post Harvest Processing and Food 4

Ancestors Were the Best Food Designers

Application of Nanoemulsions, as Delivery Systems for

Current Approaches and Technological Advancements in

Advances in starch structure and functionality

Isolation, Biochemical and Functional Characterization of

Waste Management Techniques in Food Processing Industries

Potato and Potato Flakes Industry In India

Effect of germination on nutritional profile of Amaranth 16

Retrogradation of Rice and related effects on Textural attributes

Shelf Life Study of Pinni moulded by machine under different

Effect of Dual Stage Sonication on Particle Size, Pasting, Thermal

Role of Computers in Food Processing Sector

Rice grown by organic and conventional modes of farming: A

A Study on Convective-Cum-Microwave Dehydration of Oyster

Cassava: Extraction of Starch and Utilization of Flour in Bakery

Effect of Concentration on the Pigment Content and Rheology of

Production and Evaluation of Physico-chemical and Rheological

Flow Properties of Food Powders for Bulk Handling & Storage

Determination of Convective Heat Transfer Coefficient for Milk

Techniques for assessing the quality of pellets used for

Oxalates in food: Impact on human health and nutrition

Automation in Food processingSector