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)

(Venue: Food & Chemical Block)

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)

(Venue: Food & Chemical Block)

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)

(Venue: Food & Chemical Block)

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)

(Venue: Food & Chemical Block)

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)

(Venue: Food & Chemical Block)

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

Recent Trends in Baking and Pasta Processing Dr. P.Prabhasankar

1-2

FCIT-2

Novel Food Packaging Techniques Prathap Kumar Shetty H

3

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

5

FCIT-5

Application of Nanoemulsions, as Delivery Systems for Bioactive Ingredients and Food Preservation M.B. Bera, Rimpy Foujdar and H.K.Chopra

6

FCIT-6

Current Approaches and Technological Advancements in Grain Processing as Functional Foods Dr. Savita Sharma

7

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 Salim Ali, Preeti Ahluwalia and Baljit Singh

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

Recent Trends in Baking and Pasta Processing P.Prabhasankar Principal Scientist, Flour Milling Baking and Confectionery Technology Department CSIR-Central Food Technological Research Institute, Mysore 570020, India E-mail: [email protected] 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 world’s 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 09–10, 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 by- product 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.

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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.

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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.

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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: [email protected]

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.

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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.

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Current Approaches and Technological Advancements in Grain Processing as Functional Foods Savita Sharma Department of Food Science & Technology, Punjab Agricultural University. Ludhiana Email: [email protected] 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 β-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. National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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: [email protected] 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 starch’s 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 National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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. National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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: [email protected] 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. National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 2015 Page 10

Waste Management Techniques in Food Processing Industries Dalbir Singh Sogi Professor Department of Food Science and Technology Guru Nanak Dev University, Amritsar Email: [email protected] 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.

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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: National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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.

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Section II Oral presentations

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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: [email protected] 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.

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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.

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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 µ 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 80°C 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 50°C was adequate. The leaching of amylose from the rice grain to kheer serum was expected to contribute to the coarseness of serum.

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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 45±5 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

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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

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, INDIA

2

Department of Dairy Engineering, College of Dairy Science & Technology, Guru Angad Dev Veterinary and Animal Sciences University, (GADVASU), Ludhiana, Punjab, INDIA Email: [email protected]

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 2µm 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.

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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 day’s 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.

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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

National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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: [email protected] 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 60°C 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 National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 2015 Page 22

Cassava: Extraction of Starch and Utilization of Flour in Bakery Products Kamaljit Kaur, Preeti Ahluwalia and Hira Singh# Department of Food Science and Technology #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.

National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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: [email protected].

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.

National Conference on “Innovative Techniques in Food Product and Processing Technologies, October 09–10, 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: [email protected] 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 40–89% 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