Shubhneet Kaur | Sant Longowal Institute of Engineering and Technology (original) (raw)
Papers by Shubhneet Kaur
Opportunities and Challenges, 2013
Acta Alimentaria, 2017
The utilization of potato waste liquid instead of synthetic substrates for lactic acid production... more The utilization of potato waste liquid instead of synthetic substrates for lactic acid production cannot only reduce the production cost but also makes the process environment effective. Unlike many lactic acid bacteria, lactic acid producing Rhizopus strains generates L(+) lactic acid as a sole isomer of lactic acid. Furthermore, some Rhizopus spp. are amylolytic in nature and can produce lactic acid from starchy substrates without prior saccharifi cation. This study aimed at the utilization of potato waste liquid for the production of L(+) lactic acid using amylolytic Rhizopus oryzae MTCC 8784. The effect of media components and process parameters on simultaneous saccharifi cation and fermentation of potato waste liquid by fungal strain has been studied to maximize the production of L(+) lactic acid. The results revealed that highest lactic acid production (15.5 g l-1) was obtained with potato waste liquid containing 30 g l-1 starch supplemented with soya okara hydrolysate (1.5%, v/v), calcium carbonate (1.5%, w/v), and salts. In terms of process parameters, the maximum L(+) lactic acid (18.15 g l-1) production was obtained at pH 6 with temperature 30 °C, agitation of 150 r.p.m., after incubation period of 48 h.
Encyclopedia of Food and Health, 2016
Rice plays an important role in human nutrition and in agricultural practices. There are two cult... more Rice plays an important role in human nutrition and in agricultural practices. There are two cultivated ( Oryza sativa and Oryza glaberrima ) and 21 wild species of rice. Rice grains are mainly composed of carbohydrates followed by proteins, fat, vitamins, and dietary fibers. Different processing levels categorized rice into varied forms such as paddy rice, brown rice, milled rice, parboiled rice, and enriched rice. These forms have different levels of nutritional components and consumption rate. Rice varieties are often classified into japonica, indica, aromatic, and glutinous types based on their morphological, geographic, and quality attributes. In recent times, many processing methods and technologies have been adopted to improve the quality of rice in order to meet consumer demand.
International Journal of Food Science & Technology, 2015
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained s... more The production of biodegradable polymers as alternatives to petroleum-based plastics has gained significant attention in the past years. To this end, polylactic acid (PLA) constitutes a promising alternative, finding various applications from food packaging to pharmaceuticals. Recent studies have shown that d-lactic acid plays a vital role in the production of heat-resistant PLA. At the same time, the utilization of renewable resources is imperative in order to decrease the production cost. This review aims to provide a synopsis of the current state of the art regarding d-lactic acid production via fermentation, focusing on the exploitation of waste and byproduct streams. An overview of potential downstream separation schemes is also given. Additionally, three case studies are presented and discussed, reporting the obtained results utilizing acid whey, coffee mucilage and hydrolysate from rice husks as alternative feedstocks for d-lactic acid production.
International Journal of Food Science & Technology, 2015
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained s... more The production of biodegradable polymers as alternatives to petroleum-based plastics has gained significant attention in the past years. To this end, polylactic acid (PLA) constitutes a promising alternative, finding various applications from food packaging to pharmaceuticals. Recent studies have shown that d-lactic acid plays a vital role in the production of heat-resistant PLA. At the same time, the utilization of renewable resources is imperative in order to decrease the production cost. This review aims to provide a synopsis of the current state of the art regarding d-lactic acid production via fermentation, focusing on the exploitation of waste and byproduct streams. An overview of potential downstream separation schemes is also given. Additionally, three case studies are presented and discussed, reporting the obtained results utilizing acid whey, coffee mucilage and hydrolysate from rice husks as alternative feedstocks for d-lactic acid production.
International Journal of Food and Fermentation Technology, 2014
Whey, the liquid remaining after milk fat and casein separated from whole milk, is one of the maj... more Whey, the liquid remaining after milk fat and casein separated from whole milk, is one of the major disposal problem of the dairy industry, and demands simple and economical solutions. The utilization of whey for ethanol production can not only solve the whey disposal problems but also address environmental concern effectively. In the present study, lactose in whey served as a good substrate for the ethanol production by using yeast cultures. During screening of different yeast cultures, isolated yeast strain (Kluyveromyces marxianus WIG2) gave maximum ethanol production and lactose utilization. Among the various nitrogen and salt sources tested, corn steep liquor and sodium chloride resulted in maximum ethanol production and lactose utilization. During optimization of process conditions, maximum ethanol production (1.95%) has been observed at temperature of 35°C and pH 5 after 40 hr of incubation with lactose utilization of 94.5%.
Current Opinion in Food Science, 2015
Highlights Agro-industrial waste generation Microbial sources for the production of biopigm... more Highlights Agro-industrial waste generation Microbial sources for the production of biopigments Bio-utilization of agro-industrial waste for microbial pigment production Applications of microbial pigments
International Journal of Food Properties, 2014
Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion... more Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion properties of eight different rice cultivars were studied. Basmati varieties showed higher values of amylose content, iodine absorption, blue value, hardness, cohesiveness, pasting temperature, and set back, whereas swelling power, solubility, adhesiveness, peak viscosity, and breakdown values were found to be higher in non-basmati varieties. The release of maltose from basmati rice flour (23.12-25.86 mg/g rice flour) was found to be slower as compared to non-basmati ones (27.43-28.36 mg/g rice flour). Amylose content showed significant correlations with different quality parameters at 5% level of significance.
Critical Reviews in Food Science and Nutrition, 2014
Sequencing of rice genome has facilitated the understanding of rice evolution and has been utiliz... more Sequencing of rice genome has facilitated the understanding of rice evolution and has been utilized extensively for mining of DNA markers to facilitate marker-assisted breeding. Simple sequence repeat (SSR) markers that are tandemly repeated nucleotide sequence motifs flanked by unique sequences are presently the maker of choice in rice improvement due to their abundance, co-dominant inheritance, high levels of allelic diversity, and simple reproducible assay. The current level of genome coverage by SSR markers in rice is sufficient to employ them for genotype identification and marker-assisted selection in breeding for mapping of genes and quantitative trait loci analysis. This review provides comprehensive information on the mapping and applications of SSR markers in investigation of rice cultivars to study their genetic divergence and marker-assisted selection of important agronomic traits.
Journal of Food Quality, 2011
Opportunities and Challenges, 2013
Acta Alimentaria, 2017
The utilization of potato waste liquid instead of synthetic substrates for lactic acid production... more The utilization of potato waste liquid instead of synthetic substrates for lactic acid production cannot only reduce the production cost but also makes the process environment effective. Unlike many lactic acid bacteria, lactic acid producing Rhizopus strains generates L(+) lactic acid as a sole isomer of lactic acid. Furthermore, some Rhizopus spp. are amylolytic in nature and can produce lactic acid from starchy substrates without prior saccharifi cation. This study aimed at the utilization of potato waste liquid for the production of L(+) lactic acid using amylolytic Rhizopus oryzae MTCC 8784. The effect of media components and process parameters on simultaneous saccharifi cation and fermentation of potato waste liquid by fungal strain has been studied to maximize the production of L(+) lactic acid. The results revealed that highest lactic acid production (15.5 g l-1) was obtained with potato waste liquid containing 30 g l-1 starch supplemented with soya okara hydrolysate (1.5%, v/v), calcium carbonate (1.5%, w/v), and salts. In terms of process parameters, the maximum L(+) lactic acid (18.15 g l-1) production was obtained at pH 6 with temperature 30 °C, agitation of 150 r.p.m., after incubation period of 48 h.
Encyclopedia of Food and Health, 2016
Rice plays an important role in human nutrition and in agricultural practices. There are two cult... more Rice plays an important role in human nutrition and in agricultural practices. There are two cultivated ( Oryza sativa and Oryza glaberrima ) and 21 wild species of rice. Rice grains are mainly composed of carbohydrates followed by proteins, fat, vitamins, and dietary fibers. Different processing levels categorized rice into varied forms such as paddy rice, brown rice, milled rice, parboiled rice, and enriched rice. These forms have different levels of nutritional components and consumption rate. Rice varieties are often classified into japonica, indica, aromatic, and glutinous types based on their morphological, geographic, and quality attributes. In recent times, many processing methods and technologies have been adopted to improve the quality of rice in order to meet consumer demand.
International Journal of Food Science & Technology, 2015
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained s... more The production of biodegradable polymers as alternatives to petroleum-based plastics has gained significant attention in the past years. To this end, polylactic acid (PLA) constitutes a promising alternative, finding various applications from food packaging to pharmaceuticals. Recent studies have shown that d-lactic acid plays a vital role in the production of heat-resistant PLA. At the same time, the utilization of renewable resources is imperative in order to decrease the production cost. This review aims to provide a synopsis of the current state of the art regarding d-lactic acid production via fermentation, focusing on the exploitation of waste and byproduct streams. An overview of potential downstream separation schemes is also given. Additionally, three case studies are presented and discussed, reporting the obtained results utilizing acid whey, coffee mucilage and hydrolysate from rice husks as alternative feedstocks for d-lactic acid production.
International Journal of Food Science & Technology, 2015
The production of biodegradable polymers as alternatives to petroleum-based plastics has gained s... more The production of biodegradable polymers as alternatives to petroleum-based plastics has gained significant attention in the past years. To this end, polylactic acid (PLA) constitutes a promising alternative, finding various applications from food packaging to pharmaceuticals. Recent studies have shown that d-lactic acid plays a vital role in the production of heat-resistant PLA. At the same time, the utilization of renewable resources is imperative in order to decrease the production cost. This review aims to provide a synopsis of the current state of the art regarding d-lactic acid production via fermentation, focusing on the exploitation of waste and byproduct streams. An overview of potential downstream separation schemes is also given. Additionally, three case studies are presented and discussed, reporting the obtained results utilizing acid whey, coffee mucilage and hydrolysate from rice husks as alternative feedstocks for d-lactic acid production.
International Journal of Food and Fermentation Technology, 2014
Whey, the liquid remaining after milk fat and casein separated from whole milk, is one of the maj... more Whey, the liquid remaining after milk fat and casein separated from whole milk, is one of the major disposal problem of the dairy industry, and demands simple and economical solutions. The utilization of whey for ethanol production can not only solve the whey disposal problems but also address environmental concern effectively. In the present study, lactose in whey served as a good substrate for the ethanol production by using yeast cultures. During screening of different yeast cultures, isolated yeast strain (Kluyveromyces marxianus WIG2) gave maximum ethanol production and lactose utilization. Among the various nitrogen and salt sources tested, corn steep liquor and sodium chloride resulted in maximum ethanol production and lactose utilization. During optimization of process conditions, maximum ethanol production (1.95%) has been observed at temperature of 35°C and pH 5 after 40 hr of incubation with lactose utilization of 94.5%.
Current Opinion in Food Science, 2015
Highlights Agro-industrial waste generation Microbial sources for the production of biopigm... more Highlights Agro-industrial waste generation Microbial sources for the production of biopigments Bio-utilization of agro-industrial waste for microbial pigment production Applications of microbial pigments
International Journal of Food Properties, 2014
Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion... more Grain quality attribute tests based on physicochemical, textural, pasting, and in vitro digestion properties of eight different rice cultivars were studied. Basmati varieties showed higher values of amylose content, iodine absorption, blue value, hardness, cohesiveness, pasting temperature, and set back, whereas swelling power, solubility, adhesiveness, peak viscosity, and breakdown values were found to be higher in non-basmati varieties. The release of maltose from basmati rice flour (23.12-25.86 mg/g rice flour) was found to be slower as compared to non-basmati ones (27.43-28.36 mg/g rice flour). Amylose content showed significant correlations with different quality parameters at 5% level of significance.
Critical Reviews in Food Science and Nutrition, 2014
Sequencing of rice genome has facilitated the understanding of rice evolution and has been utiliz... more Sequencing of rice genome has facilitated the understanding of rice evolution and has been utilized extensively for mining of DNA markers to facilitate marker-assisted breeding. Simple sequence repeat (SSR) markers that are tandemly repeated nucleotide sequence motifs flanked by unique sequences are presently the maker of choice in rice improvement due to their abundance, co-dominant inheritance, high levels of allelic diversity, and simple reproducible assay. The current level of genome coverage by SSR markers in rice is sufficient to employ them for genotype identification and marker-assisted selection in breeding for mapping of genes and quantitative trait loci analysis. This review provides comprehensive information on the mapping and applications of SSR markers in investigation of rice cultivars to study their genetic divergence and marker-assisted selection of important agronomic traits.
Journal of Food Quality, 2011