Applied Agriculture - Research Publications
Permanent URI for this collectionhttps://kr.cup.edu.in/handle/32116/22
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Item Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review(Elsevier, 2020) Chauhan, R; Singh, N; Pal, G.K; Goel, G.Cronobacter sakazakii is an emerging foodborne pathogen, causing life-threatening infections in newborns and premature infants. Cronobacter spp. can survive under difficult processing conditions thereby contaminate the Powdered Infant Formula (PIF) during the manufacturing process. Infantile infections are associated with the consumption of contaminated PIF that was either contaminated intrinsically or extrinsically. This necessitates the development of sustainable strategies to manage the risk of Cronobacter infections. Natural methods of preservation holds promise as a viable alternative strategy to address the critical problem of emerging antimicrobial resistance and also to limit the negative effects of commonly used physico-chemical methods in food processing. The present study reviews the efficacies, potentials and developmental trends of biological antagonists and a combinatorial therapy to eliminate C. sakazakii using in vitro and in vivo methods. The mode of action of each biocontrol method has been discussed comprehensively. Most of these biocontrol agents interfere with the cell membrane integrity and its functions. However, none of the individual methods are able to eliminate the pathogen completely from the model food system i.e. reconstituted PIF. Each of the biological control strategies (agent) has its limitations in terms of their dose and method of application. A synergistic effect has been observed between the biological agent and physico-chemical treatments that may have the potential to ensure pathogen-free foods. Future research studies should evaluate the synergistic activities of these methods for their implication in infant foods as well as to understand the mechanisms of inactivation. 2020 Elsevier LtdItem Pulse proteins: secondary structure, functionality and applications(Springer, 2019) Shevkani, Khetan; Singh, N; Chen, Y; Kaur ,A; Yu, L.Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure–function relationship and current applications of different pulse proteins in the food industry. © 2019, Association of Food Scientists & Technologists (India).Item Effect of chickpea and spinach on extrusion behavior of corn grit(Springer, 2019) Shevkani, Khetan; Singh, N; Rattan, B; Singh, J.P; Kaur, A; Singh, B.The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack. © 2019, Association of Food Scientists & Technologists (India).Item Enzymatic Browning of Fruit and Vegetables: A Review(Springer, 2018) Kanchan, Balwinder Singh; Suri, Kanchan; Shevkani, Khetan; Kaur, Amritpal; Kaur, Amarbir; Singh, NarpinderEnzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and slicing and in pulped states, mechanical damage during transportation, and thawing of frozen or cold stored foods. Polyphenol oxidase (PPO) and peroxidase (POD) are the main enzymes responsible for browning. PPO is classified as an oxidoreductase enzyme with four atoms of copper as a prosthetic group. It catalyzes the oxidation of functional OH group attached to the carbon atom of the benzene ring of monohydroxy phenols (phenol, tyrosine, p-cresol) to o-dihydroxy phenols (catechol, dopamine, adrenalin) and dehydrogenation of o-dihydroxy phenols to o-quinones. The oxidation of phenolic compounds to quinones and production of melanin give rise to a dark color in the foods. The POD is thermostable enzyme that belongs to a group of oxidases that use H2O2 as a catalyst for oxidation of phenolic compounds. The POD is related to undesirable changes in flavor, texture, color, and the nutritional quality of foods. The level of PPO and POD varies in fruits and vegetables and their content changes with maturity and senescence depending upon the ratio of bounded and soluble enzymes. Change in color of fruits and vegetables by enzymatic reactions is a major problem during harvesting, transportation, storage, and processing. Color deterioration, off-flavor, and loss of nutritive value in foods are unacceptable to the consumers. The purpose of this chapter is to provide information available in the literature on PPO and POD in different fruits and vegetables, their role in browning/color changes, and available prevention methods.Item Prioritization for Monitoring and Evaluation (PME) of Agribusiness Projects(Bioinfo Publications, 2018) Reddy, S. Vijayachandra; Patil, Chidanand; Reddy, B. S.Agribusiness is the key for sustainable development in agriculture. The growth of both agriculture growth and industrialization can be achieved from Agribusiness enterprises alone. Agriculture continues to support numerous downstream linkages with industry by becoming a supplier of vital industrial raw material. Due to higher dependency on agriculture country such as India will be always associated potential economic growth for Food processing Industry, which will establish better linkages between end user and agriculture. Government also has accorded a high priority to the sector and has provided many fiscal incentives.Item Virgin Coconut Oil as Functional Oil(Elsevier, 2018) Srivastava, Yashi; Semwal, Anil D; Sharma, Gopal KVirgin coconut oil (VCO) is the freshly obtained mature kernel of the coconut, by mechanical or natural means, with or without the use of heat and without undergoing chemical refining. When compared to copra coconut oil (CCO), marginal differences exist with respect to iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content. VCO has many health benefits, such as preventing the oxidation of low density lipoprotein lipid increasing the antioxidant enzymes. Additionally, total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in VCO samples are different from CCO samples. In vivo studies on Wistar albino rats prove that VCO samples are better in reducing hypercholesterimia and diabetes. VCO was found to be good frying oil in terms of stability and acceptability after 8 h of frying of soaked Bengal gram dhal. Blends of VCO were found to be stable for up to 12 months of storage in various flexible and rigid packaging systems, at varying temperatures. After VCO extraction, the resulting residual material obtained, termed as virgin coconut meal (VCM), has been used to make different traditional Indian sweets (ladoo & burfi) as well as baked goods (biscuit & cake).Item Recent Trends and Advancements in Agricultural Research: An Overview(Society of Pharmacognosy and Phytochemistry, 2018) Sharma, Mohit; Patil, ChidanandDo you know the most precious thing happening in Indian Agriculture? Few keywords such as food, organic farming, climate change and improved farming techniques may strike to your mind. But the recent improvements in agriculture are way more advanced. These advancements along with the increase in urbanization are major drivers for the evolution of agricultural research. Recent trends in the area of Agricultural Research comprise of Eco-Agro-tourism, Big Data Analytics, Climate Smart Agriculture, Advanced Marketing Linkages, Integrated Farming System, etc. These trends are important not only from the research context but also from the policy point of view towards ambitious goal of doubling farmers’ income by 2022. In today’s’ era technology plays a very important role in encouraging farmers to take up entrepreneurial ventures and agro-based industries. Recent research has also spoken about combining Agriculture technology with the Information technology for improving the agricultural output. Traditional farming approach need to be replaced with the modern farming approaches like Integrated Farming System, Vertical Farming, Forward and Backward integration, etc. With the increase in population and limited resource availability, research related to Urban Agriculture is being emphasized which encourages the urban population to go for organic cultivation for healthy and safe produce. With the increase in per capita income, consumers are willing to spend more on quality products which is impacting backward linkages towards farmers to adopt good practices at production level. For mitigating the environmental challenges, research is focusing on Climate Smart Agricultural Techniques like DSR (Direct Seeded Rice) which reduces the water usage by about 50 to 60 percent and methane gas emission to a large extent ultimately helping the farmers to earn more carbon credits. In nutshell, it can be stated that along with coping up the major challenges such as climate change, boosting farmers’ income and feeding the billions, above stated trends in agricultural research are seen as ray of hope for sustaining Indian agriculture.Item Growth and Performance of Indian Tourism Industry(New Centuary Publications, 2018) Patil, Chidannd; Chaitra, G. B.Item Wheat starch production, structure, functionality and applications-a review(Blackwell Publishing Ltd, 2017) Shevkani, Khetan; Singh, Narpinder; Bajaj, Ritika; Kaur, AmritpalStarch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch).Item Wheat starch production, structure, functionality and applications :a review(Blackwell Publishing Ltd, 2017) Shevkani, Khetan; Singh, 2 Narpinder; Bajaj, Ritika; Kaur, AmritpalStarch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch). ? 2016 Institute of Food Science and Technology