Anju K. Dhiman

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

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Surekha Attri

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Deepika Kathuria

Graphic Era University

Preethi Ramachandran

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Caresma Chuwa

Mikocheni Agricultural Research Institute

Paul Sabas Saidia

Mikocheni Agricultural Research Institute

Anjali Gautam

Manav Rachna International Institute of Research and Studies

Abdulsudi Issa-Zacharia

Sokoine University of Agriculture

Priyanka Thakur

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Anshu Sharma

Central University of Haryana

Vanlalliani

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Cooperative Institutions

Dr. Yashwant Singh Parmar University of Horticulture and Forestry

Lovely Professional University

Maharshi Dayanand University

Amity University

Graphic Era University

National Dairy Research Institute

Chaudhary Charan Singh Haryana Agricultural University

Central Potato Research Institute

Public Works Department Buildings and Roads

Thapar Institute of Engineering & Technology

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Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (<i>cheela</i>) Mix for Children

World Journal of Food Science and Technology (2023)

Caresma Chuwa Anju K. Dhiman Paul Sabas Saidia Abdulsudi Issa-Zacharia

The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant.Refined oil was used for the preparation of pancake (cheela) mix for serving.From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation.The best recipes from each blend based on sensory evaluation were prepared and referred to as R 1 , R 2 , R 3 and R 4 .R 1 (75% rice flour+ 25% pumpkin powder), R 2 (65% rice flour +10% chickpea flour), R 3 (55% rice flour+20% soybean flour) and R 4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation.Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R 1 ) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit.The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R 3 ) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g.Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM).The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.

10.11648/j.wjfst.20230704.12

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Carotenoid Pigment: Significance as a Natural Food Colourant and Factors Affecting its Isolation

International Journal of Current Microbiology and Applied Sciences (2019)

Anshu Sharma Anju K. Dhiman Sachin Mittal Surekha Attri Neeru Dubey

Carotenoids are the valuable bio-active constituent of many fruits and vegetables and are the most abundant group of pigments which are responsible for the yellow-orange pigmentation. Carotenoids play a potential role in human body by protecting cells and tissues from the damaging effects of free radicals and singlet oxygen. Researchers have reported that carotenoids may provide a variety of potential health-promoting functions. Therefore, these pigments have been used in the prevention or protection against human health disorders. Various natural sources have been explored in recent years with high concentration of carotenoid pigment. Factors such as moisture, particle size, temperature, enzyme, solid-solvent ratio, etc. affect the isolation efficiency, yield and stability of extracted pigment. This review highlights the effect of these factors on the isolation of carotenoids.

10.20546/ijcmas.2019.802.008

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Standardization of Recipes for Preparation of Pumpkin (Cucurbita moschata) Flour and its Quality Evaluation during Storage

International Journal of Current Microbiology and Applied Sciences (2019)

Sachin Mittal Anju K. Dhiman Anshu Sharma Surekha Attri Deepika Kathuria

Pumpkin belongs to cucurbitaceae family grown widely in tropical and sub-tropical countries. Pumpkins are the sources of various functional compounds such as carotenoids, vitamins, minerals, dietary fibres, etc. Therefore, an attempt was made by drying of pumpkin for production of flour and its quality evaluation during storage. Different pre-treatments were applied to pumpkin shreds to standardize the method for preparation of pumpkin flour on the basis of chemical quality. The flour prepared from the best recipe (steam blanching for 5 minutes + dipping in 750 ppm KMS solution for 10 minutes followed by dehydration in mechanical cabinet drier (60±2 for 16-18 hours) was packed in low density polyethylene (LDPE) pouches and aluminium laminated pouches (ALP) and evaluated for quality attributes at intervals of 0, 3 and 6 months at ambient temperature. The pumpkin flour can be stored for 6 months at ambient temperature in LDPE as well as ALP with minimal changes in quality attributes. However, ALP was found to be comparatively better packaging material than LDPE pouches.

Cucurbita moschata

Blanching

Low-density polyethylene

Cucurbita

Recipe

Cucurbita maxima

Pumpkin seed

10.20546/ijcmas.2019.802.377

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Metal analysis in Citrus Sinensis fruit peel and Psidium Guajava leaf

Toxicology International (2011)

Anju K. Dhiman Sayeed Ahmad Arun Nanda

The determination of metal traces is very important because they are involved in biological cycles and indicate high toxicity. The objective of the present study is to measure the levels of heavy metals and mineral ions in medicinally important plant species, Citrus sinensis and Psidium guajava. This study investigates the accumulation of Copper (Cu), Zinc (Zn), Cadmium (Cd), Aluminum (Al), Mercury (Hg), Arsenic (As), Selenium (Se) and inorganic minerals like Calcium (Ca) and Magnesium (Mg) in C. sinensis (sweet orange) fruit peel and P. guajava (guava) leaf, to measure the levels of heavy metal contamination. Dried powdered samples of the plants were digested using wet digestion method and elemental determination was done by atomic absorption spectrophotometer. Results are expressed as mean ± standard deviation and analysed by student's 't' test. Values are considered significant at P < 0.05. The results were compared with suitable safety standards and the levels of Cu, Zn, Cd, Mg and Ca in C. sinensis fruit peel and P. guajava leaves were within the acceptable limits for human consumption. The order of concentration of elements in both the samples showed the following trend: Mg > Ca > Al > Zn > Cu > Cd > Hg = As = Se. The content of Hg, As and Se in C. sinensis fruit peel and P. guajava leaves was significantly low and below detection limit. The content of toxic metals in tested plant samples was found to be low when compared with the limits prescribed by various authorities (World Health Organization, WHO; International Centre for Materials Research, ICMR; American Public Health Association, APHA). The content of Hg, As and Se in C. sinensis fruit peel and P. guajava leaves was not detectable and met the appropriate safety standards. In conclusion, the tested plant parts taken in the present study were found to be safe.

Psidium

Citrus × sinensis

Mercury

10.4103/0971-6580.84271

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Nutritional and functional characteristics of ripe persimmon (Diospyros kaki L.) fruit

Journal of Pharmacognosy and Phytochemistry (2020)

Anjali Gautam Anju K. Dhiman Surekha Attri Deepika Kathuria

Persimmon (Diospyros kaki L), is an ornamental tree known for its delicious berry like fruits. The fruit is appreciated for its nutritional value, health benefits and rich flavor. The physico-chemical properties of the fruit are an important indicator for its quality. Persimmon fruit part varies with sufficient amount of nutritional characteristics. Therefore, fruit with and without peel had significant effect on the chemical characteristics. Hence the study was under taken to analyze the physical and nutritional characteristics of Fuyu cultivar of persimmon. On ripening, the fruit consists of 7.98 Kg/cm2 firmness with flesh content of 85.82%. In case of nutritional characteristics, the fruit with peel had greater amount of functional components like fibre (0.69%), ascorbic acid (15.90 mg/100g), β-carotene (250 mg/100g) and total phenols (3.87 mg/100g).

Diospyros kaki

Flesh

Diospyros

Ornamental plant

10.22271/phyto.2020.v9.i4ah.12138

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CHARACTERIZATION OF MICROBES IN CONTAMINATED FRUITS AND VEGETABLES

Journal of Pharmaceutical and Scientific Innovation (2016)

Jyoti Rathi Anju K. Dhiman

10.7897/2277-4572.05211

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Quality evaluation of bamboo dietary fibre enriched paneer during storage

International Journal of Chemical Studies (2019)

Vanlalliani Anju K. Dhiman Surekha Attri

Bamboo shoot is a functional food due to the presence of biochemical components like dietary fibre, polyphenols and sterols. Therefore, there exists a great opportunity especially, for the extraction of dietary fibre from bamboo shoots and its utilization in food products as therapeutic agent. The bamboo dietary fibre extracted from the shoots of Dendrocalamus hamiltonii was evaluated for chemical characteristics and used for incorporation in paneer. Fibre of various sources is added to dairy products because of its water-holding capacity and its ability to increase the production yield, reduce the lipid retention, reduce syneresis, improve textural properties and structure, and reduce caloric content by acting as a bulking agent. The bamboo dietary was added at 0% (Paneer without enrichment), 0.5, 1.0, 1.5, 2.0 and 2.5% level to the milk. The prepared paneer with different treatments were evaluated for various quality attributes. Paneer with 2.5% bamboo dietary fibre was found to be the best among the treatments with moisture content of 50.23%, protein (15.71%), total dietary fibre (1.51%), titratable acidity as% lactic acid (0.21%) and pH (5.85).

Titratable acid

Syneresis

Bamboo shoot

Dietary fibre

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Preparation of peach nectar using honey as sweetening agent.

Haryana journal of horticultural sciences (2007)

Anju K. Dhiman Meenu Kalia Surekha Attri

Sweetening

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NICKEL AND CADMIUM TOXICITY IN PLANTS

Journal of Pharmaceutical and Scientific Innovation (2013)

Asha Sharma Anju K. Dhiman

Nickel (Ni) and Cadmium (Cd) considered as an essential nutrient where plants cannot complete their life cycle in its absence and cannot be substituted with any other element. Ni was first established as an essential nutrient for the completion of the life cycle and it was reported that Ni deficiency decreases the capacity of plants to develop viable seeds because of hindrance of embryo growth. The uptake of Ni in plants is mainly carried out through the root system via passive diffusion and active transport. The ratio of uptake between active and passive transport varies with the species. It has been reported that plant species and cultivars significantly differ in the uptake of Cd and its subsequent translocation from roots into shoots. Higher Cd accumulation in roots than leaves suggest that Cd transport to the xylem is restricted and Cd is not readily translocated in the phloem. Also, Cd accumulation in root and leaf also depends on binding to the extracellular matrix due to which a significant inhibition of root elongation may be observed. In a study, it was reported that Cd was translocated from lower leaves to upper leaves, and then from upper leaves to culms and ears. Lower leaves accumulated highest Cd content during the early growth stages. However, heavy metals accumulating in the food chain pose risk for health of living being as well as cytotoxicity in plants.

10.7897/2277-4572.02213

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Quality (Physico-chemical) attributes of Fuyu persimmon (Diospyros kaki L.) fruit

Journal of Pharmacognosy and Phytochemistry (2023)

Samiksha Bisht Anju K. Dhiman Surekha Attri Deepika Kathuria

Persimmon (Diospyros kaki L.) is of Japanese origin and the most important species from nutritional point of view. It is generally recognized as outstanding source of nutritional and biologically active compounds. The fruit are enriched with different kinds of nutrients. The quality of fruits is defined by its physical and chemical characteristics. Therefore, this study examined the physico-chemical characteristics of persimmon fruit Fuyu. The fruit comprised of 7.20 Kg/cm2 of firmness and 90.23 percent of flesh content. The various bioactive compounds such as β-carotene (1.54 mg/100 g), ascorbic acid (12.40 mg/100 g) and total phenols (2.70 mg/100 g) are also present. The fruit thus is consumed to reap maximum nutrient benefits.

Diospyros kaki

Flesh

Diospyros

10.22271/phyto.2023.v12.i5b.14710

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