Ravinder Kaushik | Shoolini University (original) (raw)

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Papers by Ravinder Kaushik

Cyta Journal of Food, Jan 26, 2015

The objective of the present study was to investigate the effect of calcium fortification on heat... more The objective of the present study was to investigate the effect of calcium fortification on heat stability and thermal properties of toned milk (cow:buffalo 1:1). Four calcium saltscalcium chloride, calcium acetate, calcium hydroxide, and calcium citratewere used for the fortification of milk. Upon the addition of calcium salts, there was a marked change in milk pH and acidity except when calcium citrate was added. Sensory scores were highest for calcium citrate fortified milk. The heat stability of calcium citrate fortified milk was higher in comparison to the control milk and other calcium fortified milks. Calcium fortified milk showed a negative test to 75% alcohol, except calcium chloride. Viscosity was higher in calcium fortified milk in comparison to the control. The glass transition temperatures decreased with the addition of calcium citrate; however, this difference was non-significant which indicated the suitability of calcium citrate for the preparation of calcium fortified milk.

High pressure processing (HPP) is a non-thermal or cold pasteurization technique to preserve vari... more High pressure processing (HPP) is a non-thermal or cold pasteurization technique to preserve various food products. High pressure in range of 100-1000 MPa affects size, shape and conformation of various milk proteins. Casein micelles having primary conformation are not affected under low pressure, but disintegrate at high pressure (300 MPa). β-lactoglobulin (β-lg) is one of the most pressure-sensitive proteins and αlactalbumin (α-la) is one of the most pressure resistant. Bovine serum albumin, lactoferrin and immunoglobulins are not much affected by high hydrostatic pressure (HHP). It has been observed that to achieve the shelf-life of thermally pasteurized milk of 10 days at 10 °C, a pressure treatment of at least 400 MPa for 15 min or 500 MPa for 3 min is required.

Four wheat (Triticum aestivum) cultivars PBW-343, WH-147, WH-283 and RAJ-3765 were evaluated for ... more Four wheat (Triticum aestivum) cultivars PBW-343, WH-147, WH-283 and RAJ-3765 were evaluated for morphological and physico-chemical characteristics. Wheat cultivars were milled and gluten was extracted from obtained flour. Wet gluten yield, gluten index, dry gluten yield and moisture content of wet gluten and dry gluten were determined. The water and oil absorption capacity of gluten was determined. The wet gluten yield, gluten index and dry gluten yield was lowest for PBW-343 and highest for RAJ-3765. The oil and water absorption capacity was highest for PBW-343.

International Journal of Dairy Technology, 2015

International Journal of Dairy Technology, 2014

The influence of milk fat on physico-chemical properties of calcium and vitamin D-fortified milk ... more The influence of milk fat on physico-chemical properties of calcium and vitamin D-fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory scores, whereas a significant increase was observed in curd tension and viscosity. The TBA value of fortified milk was significantly lower than that of the unfortified milk. The rennet coagulation time of milk increased significantly with addition of calcium phosphate, whereas calcium citrate fortification had no significant effect. All milk samples were stable to alcohol.

Journal of Food Science and Technology, 2014

In order to assess the effectiveness of different drying methods on physicochemical and reconstit... more In order to assess the effectiveness of different drying methods on physicochemical and reconstitution properties of wheat gluten, four wheat cultivars were selected and milled. Gluten was extracted and its wet and dry gluten content and water holding capacity were estimated. The washed starch and other flour constituents were dried. Isolated gluten was dried using three treatments viz. oven drying, vacuum drying and freeze drying. Dried gluten of four wheat cultivars were characterized for its water and oil absorption properties and thermal properties. The dried gluten and washed and dried flour constituents were then reconstituted and this flour was checked for flour quality (SDS volume, texture analysis and falling number). Only reconstituted flour using freeze dried gluten showed no significant difference to control flour in SDS volume and dough strength. In Falling number all reconstituted flour samples showed significant difference to control flour. Keywords Gluten . Water and oil absorption properties . DSC . SDS volume Abbreviations (F) Freeze dried gluten (O) Oven dried gluten (V) Vacuum dried gluten

Asian Journal of Dairy and Food Research, 2014

CyTA - Journal of Food, 2014

LWT - Food Science and Technology, 2014

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Journal of Food Science and Technology, 2015

This e-offprint is for personal use only and shall not be self-archived in electronic repositorie... more This e-offprint is for personal use only and shall not be self-archived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".

Journal of Food Science and Technology, 2013

Iron fortified Gouda cheese manufactured using ferrous sulphate and whey protein chelated iron wa... more Iron fortified Gouda cheese manufactured using ferrous sulphate and whey protein chelated iron was evaluated for sensory and physicochemical attributes to understand the impact of iron fortification. pH and titratable acidity followed an increasing trend during ripening in control Gouda cheese. However, in case of iron fortified Gouda cheese pH followed a decreasing trend and titratable acidity increased during ripening. Sensory scores of the iron fortified samples were comparatively lower than control Gouda cheese. Physicochemical attributes evaluation demonstrated higher moisture content in whey protein chelated iron fortified Gouda cheese and hence lower ash, protein and fat content in comparison with control and ferrous sulphate fortified Gouda cheese. Salt content of whey protein chelated iron fortified Gouda cheese was higher than ferrous sulphate and control cheese. Higher lactose retention was observed in case of iron fortified Gouda cheese when compared with control. Fatty acid profile of all the cheese samples followed a similar trend of increase in lower, middle and higher chain fatty acids during ripening whereas decrease in unsaturated fatty acid (C18:2) content.

Food Chemistry, 2014

The objective of the present investigation was to determine bioavailability of calcium and vitami... more The objective of the present investigation was to determine bioavailability of calcium and vitamin D 2 from milk fortified with either calcium or vitamin D 2 alone or when both were used for preparation of multiple micronutrient fortified milk and also to study its interaction with iron and zinc bioavailability. 32 weanling male rats (aged 21-28 days) were assigned into four groups and were fed milk and milk fortified with calcium, vitamin D 2 and calcium + vitamin D 2 . Vitamin D 2 increased calcium bioavailability. In multiple micronutrient fortified milk, the bioavailability of both calcium + vitamin D 2 increased in comparison to single fortification. Calcium fortification decreased, whereas vitamin D 2 increased the absorption of iron and zinc. However, calcium and vitamin D 2 when fortified in combination, the iron and zinc bioavailability was similar to control group. There was positive association between bioavailability of calcium and vitamin D 2 .

A simple and rapid method has been developed for the isolation and determination of vitamin D 2 i... more A simple and rapid method has been developed for the isolation and determination of vitamin D 2 in fortified milk samples by HPLC. The advantage of the proposed method is that sample preparation time is reduced and both crystalline and encapsulated forms of vitamin D 2 can be estimated. The developed protocol involves a few extraction steps and requires less amounts of reagents. The HPLC separation of vitamin D 2 was carried out on a reverse phase C 18 column with photo diode array detector at 254 nm. Some additional steps were required for extraction of microencapsulated vitamin D 2 for breaking down coating material in comparison to crystalline vitamin D 2 . The recovery of vitamin D 2 in fortified toned milk by the proposed method ranged from 96.46% to 99.05%. Non significant degradation was observed in vitamin D 2 during seven days storage and also under light exposure (1485 lux) for 32 h.