Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate Awanish Singh, Nandan Sit Journal of Food Process Engineering, 2026 The present study investigated the kinetics of moisture loss and fat absorption in texturized protein‐based meat analogs developed from Manila tamarind seed protein, a novel, underutilized plant‐based protein source. The texturized protein samples were deep‐fat fried at three distinct temperatures (150°C, 160°C, and 170°C) and various time intervals (30, 60, 90, 120, 150, and 180 s). Moisture‐content, fat‐content, cooking‐yield, cooking‐loss, textural properties, color, and in vitro protein digestibility were among the properties analyzed. The moisture‐content decreased significantly ( p < 0.05) with increasing frying time and temperature, while the fat‐content exhibited a corresponding increase. The First‐order kinetic model effectively described the moisture loss, with the highest moisture diffusivity observed at 160°C (2.67 × 10 −7 m 2 /s). Textural analysis revealed a significant increase in hardness (from 614.9 to 1908.82 g) and a slight decrease in springiness (0.97 to 0.89) during frying. The color analysis showed a progressive decrease in lightness ( L* ) (from 52.46 to 34.5), redness ( a* ) (from 7.6 to 1.5), and yellowness ( b* ) (from 13 to −0.5) values, with the total color change (ΔE) increasing (0 to 21) with frying time and temperature. The in vitro protein digestibility improved significantly during frying, with the highest value (84.98%) observed at 170°C after 180 s. Microstructural analysis showed that frying created irregular pockets and fragmentation, transforming the initial uniform structure. These findings offer a novel framework for optimizing frying parameters to reduce oil uptake during deep‐fat frying of plant‐based meat alternatives to enhance their quality and nutritional value, thus providing a practical tool to food manufacturers.
Pomegranate Mohit Singla, Awanish Singh, Ditimoni Dutta Minor Fruits Nutritional Composition Bioactive Potential and their Food Applications, 2025 India is the largest producer of pomegranate (Punica granatum L.) in the world. It is an ancient fruit having excellent biological properties such as flavor, nutritional value, and pharmacological activities and has good potential for processing and value addition due to its attractive characteristics. The edible part (arils) of the pomegranate is a good source of polysaccharides, vitamins, fatty acids, minerals, organic acids, soluble solids, dietary fibers, anthocyanin, vitamin C, phenolics, and tannins. It is widely used in the food and process industries as a raw material for the manufacturing of secondary products like jellies, dyes, and cosmetics, due to its good nutritional and health value. It has also been used in folk medicine as a cure for various diseases such as dysentery, ulcers, hemorrhage, diarrhea, microbial infections, acidosis, and respiratory tract infections. The fruit being rich in bioactive compounds contains bio-waste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications such as incorporation into bio-plastics and edible coatings for food packaging. The food industry’s demand for antioxidants and antimicrobials from natural sources and the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials) have been studied extensively in various types of food products with satisfactory results. This chapter congregates about pomegranate fruit, its nutritional composition, nutraceutical potential, and their food application and value addition in different food products.
Amla Awanish Singh, Ditimoni Dutta, Mohit Singla Minor Fruits Nutritional Composition Bioactive Potential and their Food Applications, 2025 Amla (Emblica officinalis Gaertn) commonly known as Aonla or Indian gooseberry. The amla is an underutilized and traditional fruit with wide nutraceutical potential. The fruit shows geographical distribution in the Asian continent including India, Sri Lanka, Pakistan, China, Malaysia, and Nepal. Numerous varieties of amla are cultivated in various regions of India. Amla is used in ayurvedic and unani medicine formulations to improve overall digestive performance, reduce fever and purify blood, relieve asthma, cough, and improve cardiac activity. It is a powerhouse of vitamin C, phytochemicals, and minerals. Several clinical studies have proven that amla possesses superb antidiabetic, anticancer, antipyretic, and analgesic properties, and provides hepatoprotective, cardioprotective, and immuno-modulatory effects. Additionally, it rectifies dermal and dental-related issues, and aids in enhancing hair growth and mental power. Certain value-added products can also be manufactured from amla like preserves, candy, pickles, jam, sauce, beverages, and powder. The increasing utilization of the fruit for various food and beverage applications is anticipated to boost the expansion of the amla market in the near future.
Physicochemical and functional properties of starches isolated from different millets Ashim Dey, Ditimoni Dutta, Awanish Singh, Nandan Sit Measurement Food, 2024 The current investigation aimed to investigate the physicochemical, morphological, and functional properties of starches from four millet varieties, namely foxtail millet, finger millet, pearl millet, and sorghum and compared them with rice starch. The morphological characteristics of starch were analysed using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FTIR). The study found that the solubility (2.2 ± 0.01 % to 11.30 ± 0.05 %) and swelling power (2.54 ± 0.25 % to 9.63 ± 0.21 %) of starches increased with an increase in temperature. Foxtail millet had the lowest syneresis (3.98 %) over a 5-day cycle compared to other varieties. The pasting properties of all millet varieties, except for finger millet, displayed higher setback values, indicating lower retrogradation properties. The FTIR analysis confirmed the carbohydrate nature of the starch samples, and the microstructure analysis of millet starches revealed symmetrical, round-shaped granules with smooth surfaces. This research is significant in promoting the utilization of millet starches, distinguishing them from other cereals and tubers. The findings are expected to contribute to the evaluation of starch quality for potential applications in various industries, including bio-film production, thereby enhancing the overall value of the product.
Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots Smriti Basumatary, Bhaswati Sarkar, Awanish Singh, Nandan Sit Journal of Food Process Engineering, 2024 Osmotic dehydration (OD) of carrots was studied by varying the OD conditions (ultrasound as pretreatment [USP], ultrasound‐assisted OD [USOD], and OD without ultrasound [no treatment]), solute concentration (50, 60, and 70°Brix) and solid‐to‐solution ratio (1:3, 1:4, and 1:5). The osmotically dehydrated carrots obtained from the different combinations were then analyzed for solid‐gain (SG) and water loss. Color and texture measurements along with carotenoid content were also studied. Among the different solid‐to‐solution ratios (1:3, 1:4, and 1:5), samples dehydrated with 1:4 yielded the best result for different tests. USOD samples (1:4) gave significantly (p < 0.05) better results for water‐loss (68.74%) and SG (16.57%) as compared to SG of USP (12.46%) and SG of non‐treated samples (11.6%). USOD samples underwent the least amount of color change but had significantly higher values of hardness (240.38 N) than other treatments. The yield of total carotenoids was also significantly (p < 0.05) higher in the USOD samples (22.30 mg/100 g) when compared with USP (18.27 mg/100 g) and non‐treated samples (13.94 mg/100 g). The better quality of products from USOD treatment in terms of color, texture, and nutrition can make it a popular choice in the food industry for various applications.Practical applicationsOsmotic dehydration (OD) is a useful technique to preserve the nutritional and sensory qualities of carrots and extend its shelf life. OD is a time‐consuming process and the rate of mass transfer from foods can be increased when OD is combined with other processes. Ultrasound (US) processing is a non‐thermal process that can be used to increase the mass transfer rate during the OD process. In the present work, US was applied as a pretreatment before carrying out the OD process and during the OD process, that is, US was applied in the osmotic solution after putting the carrot slices to see which method was better in increasing the mass transfer rate and preserving the quality of the dehydrated carrots. The findings will help in deciding the proper way for US to be applied for the OD process for carrots and can be extended to other fruits and vegetables.
Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread Rekhashree Devi, Awanish Singh, Ditimoni Dutta, Nandan Sit Efood, 2024 In the present study, starch was isolated from barley and the physicochemical and functional properties of the starch were examined. Then the starch was used to prepare bread by substituting wheat flour at three different levels, namely 5%, 10%, and 15%. The rheological properties of the dough and the texture and sensory properties of the prepared breads were investigated. The moisture, protein, starch, fat and ash content of the barley starch (BS) were 10.39 ± 0.03%, 0.08 ± 0.02%, 94.30 ± 0.02%, 0.12 ± 0.03%, and 0.09 ± 0.04%, respectively, whereas the amylose content of the BS was 18.68 ± 0.01%. The rheological study showed the pseudoplastic nature of BS. The elastic moduli values were higher than viscous moduli values for the control dough, and dough prepared by substituting 5% and 10% BS. But in the case of 15% substitution, the elastic moduli values were lower than viscous moduli values. The texture and sensory evaluation studies also showed that bread prepared by substituting wheat flour with BS has better texture and consumer acceptability than the control sample. It can be concluded that wheat flour can be substituted with BS by up to 10% to improve the texture of the bread.
Fungi-based meat analogs Awanish Singh, Nandan Sit Handbook of Plant Based Meat Analogs Innovation Technology and Quality, 2024
Thermal behaviour of pure rice bran oil, safflower oil and their model blends during deep-fat frying Journal of Food Science and Technology, 2007
RECENT SCHOLAR PUBLICATIONS
Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate A Singh, N Sit Journal of Food Process Engineering 49 (4), e70451 , 2026 2026
Physicochemical, textural and sensory properties of nuggets prepared from meat analogue developed using protein isolated from Manila tamarind seeds A Singh, N Sit Journal of Food Measurement and Characterization 20 (3), 2833-2853 , 2026 2026 Citations: 1
Quantification and Characterization A Singh, N Sit Edible Flowers: Source of Phytonutrients, Valorization and Technological … , 2025 2025
Quantification and Characterization of Edible Flowers A Singh, N Sit Edible Flowers: Source of Phytonutrients, Valorization and Technological … , 2025 2025
Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization A Singh, N Sit International Journal of Gastronomy and Food Science 39, 101095 , 2025 2025 Citations: 11
Pomegranate M Singla, A Singh, D Dutta Minor Fruits, 85-108 , 2025 2025
Amla A Singh, D Dutta, M Singla Minor Fruits, 27-47 , 2025 2025
Development of plant-based meat analogues from Manila tamarind (Pithecellobium dulce) seeds A Singh Tezpur University , 2025 2025
Advanced oxidation processes for energy production D Dutta, A Singh, N Sit Innovative and Hybrid Advanced Oxidation Processes for Water Treatment, 53-79 , 2025 2025
Physicochemical and functional properties of starches isolated from different millets A Dey, D Dutta, A Singh, N Sit Measurement: Food 15, 100188 , 2024 2024 Citations: 25
Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots S Basumatary, B Sarkar, A Singh, N Sit Journal of Food Process Engineering 47 (3), e14585 , 2024 2024 Citations: 3
Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread R Devi, A Singh, D Dutta, N Sit Efood 5 (1), e132 , 2024 2024 Citations: 17
Fungi-based meat analogs A Singh, N Sit Handbook of plant-based meat analogs, 99-119 , 2024 2024 Citations: 18
Dual modification of manila tamarind protein isolate by ultrasonication and autoclaving and their characterization A Singh, N Sit Food and Bioprocess Technology 16 (12), 2947-2960 , 2023 2023 Citations: 24
Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel M Singla, A Singh, N Sit Journal of Food Process Engineering 46 (6), e14119 , 2023 2023 Citations: 32
Meat analogues: Types, methods of production and their effect on attributes of developed meat analogues A Singh, N Sit Food and bioprocess technology 15 (12), 2664-2682 , 2022 2022 Citations: 92
Pseudocereals proteins-A comprehensive review on its isolation, composition and quality evaluation techniques AM Malik, A Singh Food chemistry advances 1, 100001 , 2022 2022 Citations: 59
Food chemistry advances AM Malik, A Singh Elsevier Ltd. , 2022 2022 Citations: 3
Primary nutrient content and its uptake in finger millet (Eleusine coracana) as influenced by different nutrient management and seed priming R Kumar, SS Sengar, V Patel, AK Singh, RK Singh, NK Rastogi, ... International Journal of Chemical Studies 8 (4), 1920-5 , 2020 2020 Citations: 1
NRM interventions for enhanced mango productivity and quality SK Chaudhari, A Singh World 3, 9-29 , 2019 2019 Citations: 6
MOST CITED SCHOLAR PUBLICATIONS
Meat analogues: Types, methods of production and their effect on attributes of developed meat analogues A Singh, N Sit Food and bioprocess technology 15 (12), 2664-2682 , 2022 2022 Citations: 92
Pseudocereals proteins-A comprehensive review on its isolation, composition and quality evaluation techniques AM Malik, A Singh Food chemistry advances 1, 100001 , 2022 2022 Citations: 59
Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel M Singla, A Singh, N Sit Journal of Food Process Engineering 46 (6), e14119 , 2023 2023 Citations: 32
Physicochemical and functional properties of starches isolated from different millets A Dey, D Dutta, A Singh, N Sit Measurement: Food 15, 100188 , 2024 2024 Citations: 25
Dual modification of manila tamarind protein isolate by ultrasonication and autoclaving and their characterization A Singh, N Sit Food and Bioprocess Technology 16 (12), 2947-2960 , 2023 2023 Citations: 24
Fungi-based meat analogs A Singh, N Sit Handbook of plant-based meat analogs, 99-119 , 2024 2024 Citations: 18
Fertigation scheduling for horticultural crops M Hasan, B Singh, MC Singh, AK Singh, SV Kaore, Tarunendu, N Sabir, ... IARI and IFFCO , 2010 2010 Citations: 18
Physicochemical properties of barley starch and effect of substitution of wheat flour with barley starch on texture and sensory properties of bread R Devi, A Singh, D Dutta, N Sit Efood 5 (1), e132 , 2024 2024 Citations: 17
Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization A Singh, N Sit International Journal of Gastronomy and Food Science 39, 101095 , 2025 2025 Citations: 11
Horticulture based plasticulture cum covered cultivation for livelihood security AK Singh, N Sabir, K Noopur Indian Horticulture 62 (5), 68-74 , 2017 2017 Citations: 11
NRM interventions for enhanced mango productivity and quality SK Chaudhari, A Singh World 3, 9-29 , 2019 2019 Citations: 6
Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots S Basumatary, B Sarkar, A Singh, N Sit Journal of Food Process Engineering 47 (3), e14585 , 2024 2024 Citations: 3
Food chemistry advances AM Malik, A Singh Elsevier Ltd. , 2022 2022 Citations: 3
The Future Prospects of Fruit Biotechnology—An Indian Perspective A Singh, AK Singh Horticulture for Food and Environment Security, 67-71 , 2012 2012 Citations: 3
Physicochemical, textural and sensory properties of nuggets prepared from meat analogue developed using protein isolated from Manila tamarind seeds A Singh, N Sit Journal of Food Measurement and Characterization 20 (3), 2833-2853 , 2026 2026 Citations: 1
Primary nutrient content and its uptake in finger millet (Eleusine coracana) as influenced by different nutrient management and seed priming R Kumar, SS Sengar, V Patel, AK Singh, RK Singh, NK Rastogi, ... International Journal of Chemical Studies 8 (4), 1920-5 , 2020 2020 Citations: 1
Induced pluripotent stem cell (iPSC) reprogramming protocols A Singh, V Verma, CB Yadav, N Tabassum, M Kumar, A Kumar Stem cells from culture dish to clinic. Nova Science Publishers, Inc , 2017 2017 Citations: 1
Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate A Singh, N Sit Journal of Food Process Engineering 49 (4), e70451 , 2026 2026
Quantification and Characterization A Singh, N Sit Edible Flowers: Source of Phytonutrients, Valorization and Technological … , 2025 2025
Quantification and Characterization of Edible Flowers A Singh, N Sit Edible Flowers: Source of Phytonutrients, Valorization and Technological … , 2025 2025
