Dadasaheb Wadikar - Academia.edu (original) (raw)

Papers by Dadasaheb Wadikar

Research paper thumbnail of Ricebean

Research paper thumbnail of Optimization of rice bean cooking parameters for the production of instant/convenience foods using response surface methodology

Journal of Food Processing and Preservation

Research paper thumbnail of Coleus aromaticus: a therapeutic herb with multiple potentials

Journal of Food Science and Technology, 2016

AbstractThe herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by num... more AbstractThe herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported. The herb has carvacrol and thymol as the major components responsible for the flavour; while chlorogenic acid, rosmarinic acid etc. as the phenolic components. The herb has been used in therapeutic and medicinal applications as well as in culinary preparations.

Research paper thumbnail of Rice bean: nutritional vibrant bean of Himalayan belt (North East India)

Nutrition & Food Science, 2016

Purpose The purpose of this paper was to analyse the present status of the information available ... more Purpose The purpose of this paper was to analyse the present status of the information available on rice bean [Vigna umbellata (Thunb.)] cultivars with respect to its nutritional and functional characteristics. It is one of the non-conventional and under-utilized beans of South and Southeast Asia. In northeastern regions of India, it is an important crop for shifting cultivation or kitchen garden which is consumed as vegetable (tender pod) and pulse. The information gaps filling could be useful for several work proposals and for consumers and cultivators to know the nutritional strength and varied usability of the grain which in-turn can help in its commercialization. Design/methodology/approach The approach to information collection was emphasized on nutritional strength of the grain compared to other beans of Vigna family and the varied usability among the rice bean varieties of the Himalayan Belt. Findings The average carbohydrate, protein, fat, crude fibre and ash content of 75 ...

Research paper thumbnail of Beverage from Coleus aromatics reduce leptin levels and improve appetite rating in human volunteers

Objective Coleus aromaticus, commonly called as Country borage or Indian borage is a perennial he... more Objective Coleus aromaticus, commonly called as Country borage or Indian borage is a perennial herb grown throughout Indian subcontinent. Traditionally, the leaves of the plant are used for cold, cough and fever as well as against skin irritations. However, the appetizing potential of the herb was unexplored. After the encouraging results of animal studies, the study was taken up to establish appetising potential of Coleus aromaticus in humans by evaluating its ready-to-drink beverage. Research Methods & Procedures A homogenous and healthy group of volunteers was selected. Ready-to-drink beverages based on the herb Karpurvalli (Coleus aromaticus) containing three different concentrations [12 (sensorily optimised level), 18 & 24%] of the herb juice and a placebo beverage was evaluated with human volunteers. The fasting and post-prandial levels of the plasma-leptin were measured as well as the appetite rating on structured visual analogue scale was obtained. Results The study revealed...

Research paper thumbnail of Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Nutrition & Food Science, 2015

Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the ... more Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their...

Research paper thumbnail of A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus : Its Development and Shelf Life Evaluation

Journal of Food Processing, 2014

Antioxidant rich products are valued due to their health benefits and appetizers are required in ... more Antioxidant rich products are valued due to their health benefits and appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C stor...

Research paper thumbnail of Beverage from Coleus aromaticus reduces leptin levels and improves appetite rating in human volunteers

Nutrition, 2014

Coleus aromaticus, commonly called country borage or Indian borage, is a perennial herb grown thr... more Coleus aromaticus, commonly called country borage or Indian borage, is a perennial herb grown throughout the Indian subcontinent. Traditionally, the leaves of the plant are used as a cure for cold, cough, and fever as well as to relieve pain from skin irritations. However, the appetite-enhancing potential of the herb was unexplored. Based on the encouraging results of animal studies, this study was taken up to establish the appetite-enhancing potential of Coleus aromaticus in humans by evaluating its ready-to-drink beverage. A homogenous and healthy group of volunteers was selected. Ready-to-drink beverages based on the herb karpurvalli (Coleus aromaticus) containing three different concentrations (12% [sensorily optimized level], 18%, and 24%) of the herb juice and a placebo beverage were evaluated with the volunteers. The fasting and postprandial levels of plasma leptin were measured, and the appetite rating on a structured visual analog scale was obtained. The study revealed a significant reduction in leptin levels with 12% juice, whereas a significant increase was seen after consumption of the beverage containing 24%. A similar pattern was obtained with the structured ratings. The appetite-enhancing effect of the beverage was best when it contained the sensorily optimized level of karpurvalli juice and confirms the results obtained in animal study. To our knowledge, this is the first study validating the appetite-enhancing potential of the herb.

Research paper thumbnail of Optimization of Ginger-Based Ready-To-Drink Appetizer by Response Surface Methodology and Its Shelf Stability

Journal of Food Processing and Preservation, 2012

ABSTRACT Ginger is traditionally used in culinary for its flavor and pungency. It is also used as... more ABSTRACT Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONSThe appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

Research paper thumbnail of Effect of appetizer administration on plasma leptin level in human volunteers

International Journal of Food Sciences and Nutrition, 2011

The present study aimed at evaluating the effect of appetizer administration on plasma leptin lev... more The present study aimed at evaluating the effect of appetizer administration on plasma leptin levels of human volunteers. The ginger-based appetizers, namely ginger munch, fruit munch, jeera munch and appetizer drink, developed in the Defence Food Research Laboratory were used for 45 volunteers. Leptin was analyzed using the BioSource enzyme-amplified sensitivity immunoassay kit. The fasting plasma leptin level for men and women ranged between 0.5 and 19.5 ng/ml and between 2 and 36 ng/ml, respectively. The decreased (6-16%) plasma leptin levels after consumption of appetizers indicated their appetizing effect.

Research paper thumbnail of Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

International Journal of …, 2011

Ginger is well known as gastric stimulant and the curd is consumed for its probiotic properties. ... more Ginger is well known as gastric stimulant and the curd is consumed for its probiotic properties. Based on these two functional ingredients, an appetizer drink mix has been developed and optimized for its ingredient composition with the help of response surface methodology. The appetizer mix is cold water reconstitutable and provides 77 kCal per serving of 100 ml. The dry appetizer mix was modified by replacing the curd powder with fresh curd and was processed at 95 °C for 30 sec and aseptically packed as a ready-to-drink beverage. The product has a shelf-life of 6 months at ambient conditions in both forms. The product was very well accepted during field trials at army units.

Research paper thumbnail of Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

Research paper thumbnail of Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Research paper thumbnail of Lipid profile of finger millet (Eleusine coracana) varieties

Research paper thumbnail of Development of ginger based ready-to-eat appetizers by response surface methodology

Research paper thumbnail of Development of shelf stable pepper based appetizers by response surface methodology (RSM)

LWT-Food Science and …, 2008

... destalked, cleaned, washed, chopped into small (1–2 cm) pieces and blanched in boiling water ... more ... destalked, cleaned, washed, chopped into small (1–2 cm) pieces and blanched in boiling water containing 0.1/100 g sodium bicarbonate, 0.05/100 g magnesium oxide and 0.2/100 g potassium metabisulphite for 2 min (Premavalli, Majumdar, & Madhura, 2001) and dehydrated ...

Research paper thumbnail of Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice

American Journal of Food Technology, 2011

Research paper thumbnail of Development, stability and sensory acceptibility of cucumber-basil juice blend

African Journal of Food, Agriculture, Nutrition and Development, 2010

Research paper thumbnail of Ricebean

Research paper thumbnail of Optimization of rice bean cooking parameters for the production of instant/convenience foods using response surface methodology

Journal of Food Processing and Preservation

Research paper thumbnail of Coleus aromaticus: a therapeutic herb with multiple potentials

Journal of Food Science and Technology, 2016

AbstractThe herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by num... more AbstractThe herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported. The herb has carvacrol and thymol as the major components responsible for the flavour; while chlorogenic acid, rosmarinic acid etc. as the phenolic components. The herb has been used in therapeutic and medicinal applications as well as in culinary preparations.

Research paper thumbnail of Rice bean: nutritional vibrant bean of Himalayan belt (North East India)

Nutrition & Food Science, 2016

Purpose The purpose of this paper was to analyse the present status of the information available ... more Purpose The purpose of this paper was to analyse the present status of the information available on rice bean [Vigna umbellata (Thunb.)] cultivars with respect to its nutritional and functional characteristics. It is one of the non-conventional and under-utilized beans of South and Southeast Asia. In northeastern regions of India, it is an important crop for shifting cultivation or kitchen garden which is consumed as vegetable (tender pod) and pulse. The information gaps filling could be useful for several work proposals and for consumers and cultivators to know the nutritional strength and varied usability of the grain which in-turn can help in its commercialization. Design/methodology/approach The approach to information collection was emphasized on nutritional strength of the grain compared to other beans of Vigna family and the varied usability among the rice bean varieties of the Himalayan Belt. Findings The average carbohydrate, protein, fat, crude fibre and ash content of 75 ...

Research paper thumbnail of Beverage from Coleus aromatics reduce leptin levels and improve appetite rating in human volunteers

Objective Coleus aromaticus, commonly called as Country borage or Indian borage is a perennial he... more Objective Coleus aromaticus, commonly called as Country borage or Indian borage is a perennial herb grown throughout Indian subcontinent. Traditionally, the leaves of the plant are used for cold, cough and fever as well as against skin irritations. However, the appetizing potential of the herb was unexplored. After the encouraging results of animal studies, the study was taken up to establish appetising potential of Coleus aromaticus in humans by evaluating its ready-to-drink beverage. Research Methods & Procedures A homogenous and healthy group of volunteers was selected. Ready-to-drink beverages based on the herb Karpurvalli (Coleus aromaticus) containing three different concentrations [12 (sensorily optimised level), 18 & 24%] of the herb juice and a placebo beverage was evaluated with human volunteers. The fasting and post-prandial levels of the plasma-leptin were measured as well as the appetite rating on structured visual analogue scale was obtained. Results The study revealed...

Research paper thumbnail of Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Nutrition & Food Science, 2015

Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the ... more Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their...

Research paper thumbnail of A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus : Its Development and Shelf Life Evaluation

Journal of Food Processing, 2014

Antioxidant rich products are valued due to their health benefits and appetizers are required in ... more Antioxidant rich products are valued due to their health benefits and appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C stor...

Research paper thumbnail of Beverage from Coleus aromaticus reduces leptin levels and improves appetite rating in human volunteers

Nutrition, 2014

Coleus aromaticus, commonly called country borage or Indian borage, is a perennial herb grown thr... more Coleus aromaticus, commonly called country borage or Indian borage, is a perennial herb grown throughout the Indian subcontinent. Traditionally, the leaves of the plant are used as a cure for cold, cough, and fever as well as to relieve pain from skin irritations. However, the appetite-enhancing potential of the herb was unexplored. Based on the encouraging results of animal studies, this study was taken up to establish the appetite-enhancing potential of Coleus aromaticus in humans by evaluating its ready-to-drink beverage. A homogenous and healthy group of volunteers was selected. Ready-to-drink beverages based on the herb karpurvalli (Coleus aromaticus) containing three different concentrations (12% [sensorily optimized level], 18%, and 24%) of the herb juice and a placebo beverage were evaluated with the volunteers. The fasting and postprandial levels of plasma leptin were measured, and the appetite rating on a structured visual analog scale was obtained. The study revealed a significant reduction in leptin levels with 12% juice, whereas a significant increase was seen after consumption of the beverage containing 24%. A similar pattern was obtained with the structured ratings. The appetite-enhancing effect of the beverage was best when it contained the sensorily optimized level of karpurvalli juice and confirms the results obtained in animal study. To our knowledge, this is the first study validating the appetite-enhancing potential of the herb.

Research paper thumbnail of Optimization of Ginger-Based Ready-To-Drink Appetizer by Response Surface Methodology and Its Shelf Stability

Journal of Food Processing and Preservation, 2012

ABSTRACT Ginger is traditionally used in culinary for its flavor and pungency. It is also used as... more ABSTRACT Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONSThe appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

Research paper thumbnail of Effect of appetizer administration on plasma leptin level in human volunteers

International Journal of Food Sciences and Nutrition, 2011

The present study aimed at evaluating the effect of appetizer administration on plasma leptin lev... more The present study aimed at evaluating the effect of appetizer administration on plasma leptin levels of human volunteers. The ginger-based appetizers, namely ginger munch, fruit munch, jeera munch and appetizer drink, developed in the Defence Food Research Laboratory were used for 45 volunteers. Leptin was analyzed using the BioSource enzyme-amplified sensitivity immunoassay kit. The fasting plasma leptin level for men and women ranged between 0.5 and 19.5 ng/ml and between 2 and 36 ng/ml, respectively. The decreased (6-16%) plasma leptin levels after consumption of appetizers indicated their appetizing effect.

Research paper thumbnail of Development of a ginger-based appetizer in the form of ready-to-reconstitute mix and ready-to-drink beverage

International Journal of …, 2011

Ginger is well known as gastric stimulant and the curd is consumed for its probiotic properties. ... more Ginger is well known as gastric stimulant and the curd is consumed for its probiotic properties. Based on these two functional ingredients, an appetizer drink mix has been developed and optimized for its ingredient composition with the help of response surface methodology. The appetizer mix is cold water reconstitutable and provides 77 kCal per serving of 100 ml. The dry appetizer mix was modified by replacing the curd powder with fresh curd and was processed at 95 °C for 30 sec and aseptically packed as a ready-to-drink beverage. The product has a shelf-life of 6 months at ambient conditions in both forms. The product was very well accepted during field trials at army units.

Research paper thumbnail of Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

Research paper thumbnail of Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

Research paper thumbnail of Lipid profile of finger millet (Eleusine coracana) varieties

Research paper thumbnail of Development of ginger based ready-to-eat appetizers by response surface methodology

Research paper thumbnail of Development of shelf stable pepper based appetizers by response surface methodology (RSM)

LWT-Food Science and …, 2008

... destalked, cleaned, washed, chopped into small (1–2 cm) pieces and blanched in boiling water ... more ... destalked, cleaned, washed, chopped into small (1–2 cm) pieces and blanched in boiling water containing 0.1/100 g sodium bicarbonate, 0.05/100 g magnesium oxide and 0.2/100 g potassium metabisulphite for 2 min (Premavalli, Majumdar, & Madhura, 2001) and dehydrated ...

Research paper thumbnail of Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice

American Journal of Food Technology, 2011

Research paper thumbnail of Development, stability and sensory acceptibility of cucumber-basil juice blend

African Journal of Food, Agriculture, Nutrition and Development, 2010