Manju Nehra
Verified @cdlu.ac.in
Associate Professor, Department of Food Science and Technology
Chaudhary Devilal University
DOB: August 2, 1981
Working as Associate Professor in Department of Food Science and Technology, Chaudhary Devilal University, Sirsa (Oct., 2007 to till date)
Chairperson, Department of Food Science and Technology, Chaudhary Devilal University, Sirsa
Director Youth Welfare, Chaudhary Devilal University, Sirsa
Director, Consultancy Cell, Chaudhary Devilal University, Sirsa
Nodal Officer, Rozgar Portal, Chaudhary Devilal University Sirsa
Member, IQAC, Chaudhary Devilal University Sirsa
Member, Academic Council, Chaudhary Devilal University, Sirsa
Chairman, PG and UG board of Studies, Department of Food Science, Chaudhary Devilal University Sirsa
Chairman, DRC and DRAC Food Science and Technology, Chaudhary Devilal University, Sirsa
Field(s) of Specialization
Nutrition and dietetics, Industrial microbiology, Beverage Technology, Fruits and Vegetable Processing
EDUCATION
Food Technology)
RESEARCH INTERESTS
Food and Nutrition, Nutraceuticals and Functional Foods
Scopus Publications
Scopus Publications
Archana Sinhmar, Somesh Sharma, Ashok Kumar Pathera, Manju Nehra, Rahul Thory, Vikash Nain, and Sachin Kumar Godara
Wiley
AbstractThe present study is based on the comprehensive characterization of starches from pearl millet, sorghum, mango kernel, and water chestnut. The starches are analyzed to observe the difference in physicochemical, pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) properties. The amylose content from diverse sources ranges from 17.3 to 26.3%. The swelling power and solubility of the starches are influenced by the increase in temperature. It is observed that an increase in temperature results in increased swelling power and solubility. At 90 °C, mango kernel starch shows the highest swelling power while pearl millet starch shows the lowest. The botanical sources influence the pasting and rheological properties, and a significant difference (p < 0.05) is observed in all the parameters recorded. The peak viscosity (PV) of starches ranges from 1256 to 2101 cP. All the starches possess almost similar and typical starch FTIR spectra. The starches from all sources show prominent peaks at 15.2, 17, 18.3, and 23 (2θ), corresponding to a typical A‐type starch crystallinity organization.
Baljeet Singh Saharan, Neel Kamal, Prerana Badoni, Ramesh Kumar, Mayuri Saini, Dharmender Kumar, Deepansh Sharma, Swati Tyagi, Poonam Ranga, Jagdish Parshad,et al.
Wiley
AbstractPolymers have been used in various industries over the past few decades due to their tremendous applications. Among these, polyhydroxyalkanoates and poly(lactic acid) are easily biodegradable biopolymers derived from bacteria, including recombinant Escherichia coli, Alcaligenes eutrophus, Alcaligenes latus, Azotobacter vinelandii, methylotrophs and Pseudomonas. Conventional petroleum‐derived polymers have become potentially harmful to the environment due to their complex degradation process. The nonbiodegradability of synthetic polymers has become a global issue of concern. There is an urgent need for a substitute to tackle the increasing environmental stress. Microorganisms are small factories for producing different types of polymers during their growth cycle. Various features like biodegradability, biocompatibility, nontoxicity and wide substrate spectrum make such microbial polymers highly reliable. Biopolymers such as alginate, cellulose, cyanophycin, levan, polyhydroxyalkanoates, xanthan, poly(lactic acid) and poly(γ‐glutamic acid) can be obtained from different microorganisms like Aureobasdium pullulans, Acetobacter xylinum, Bacillus thermoamylovorans and Cupriavidusnecator. These are extensively used in various fields like food, medicine, wastewater treatment, biofuel production, packaging and cosmetics. Despite being advantageous in several ways, the biopolymer market still faces several hurdles. This review mainly emphasizes the different types of biopolymers, production by microorganisms and various applications of these biopolymers in different fields. The main drawback limiting the development of these polymers is the high production cost and low efficiency of the microbial strains. Genetic recombination is an efficient technique to enhance the microbial yield and to expand the biopolymer market size. © 2023 Society of Chemical Industry (SCI).
Manju Nehra, Vikash Nain, and Amanjyoti
CRC Press
Ravinder Kumar, Manju Nehra, Dharmender Kumar, Baljeet Singh Saharan, Prince Chawla, Pardeep Kumar Sadh, Anju Manuja, and Joginder Singh Duhan
MDPI AG
Chemical fungicides are the backbone of modern agriculture, but an alternative formulation is necessary for sustainable crop production to address human health issues and soil/water environmental pollution. So, a green chemistry approach was used to form guar gum nanoemulsions (NEs) of 186.5–394.1 nm containing the chemical fungicide mancozeb and was characterized using various physio-chemical techniques. An 84.5% inhibition was shown by 1.5 mg/mL mancozeb-loaded NEs (GG-1.5) against A. alternata, comparable to commercial mancozeb (86.5 ± 0.7%). The highest mycelial inhibition was exhibited against S. lycopersici and S. sclerotiorum. In tomatoes and potatoes, NEs showed superior antifungal efficacy in pot conditions besides plant growth parameters (germination percentage, root/shoot ratio and dry biomass). About 98% of the commercial mancozeb was released in just two h, while only about 43% of mancozeb was released from nanoemulsions (0.5, 1.0 and 1.5) for the same time. The most significant results for cell viability were seen at 1.0 mg/mL concentration of treatment, where wide gaps in cell viability were observed for commercial mancozeb (21.67%) and NEs treatments (63.83–71.88%). Thus, this study may help to combat the soil and water pollution menace of harmful chemical pesticides besides protecting vegetable crops.
Archana Sinhmar, Ashok Kumar Pathera, Somesh Sharma, Manju Nehra, Rahul Thory, and Vikash Nain
Wiley
Prafull Chavan, Archana Sinhmar, Somesh Sharma, Alain Dufresne, Rahul Thory, Maninder Kaur, Kawaljit Singh Sandhu, Manju Nehra, and Vikash Nain
Wiley
Manju Nehra, Jogender Duhan, Mohsin Khan, Kawaljit Sandhu, Amanjyoti, and Mohammad Javed Ansari
Elsevier
Manju Nehra and Suresh Kumar Gahlawat
CRC Press
Vinita Sharma, Maninder Kaur, Kawaljit Singh Sandhu, Shamandeep Kaur, and Manju Nehra
Elsevier BV
Kawaljit Singh Sandhu, Anil Kumar Siroha, Sneh Punia, Lalit Sangwan, Manju Nehra, and Sukhvinder Singh Purewal
Elsevier BV
Prafull Chavan, Archana Sinhmar, Manju Nehra, Rahul Thory, Ashok Kumar Pathera, Antony Allwyn Sundarraj, and Vikash Nain
Elsevier BV
Harleen Gujral, Archana Sinhmar, Manju Nehra, Vikash Nain, Rahul Thory, Ashok Kumar Pathera, and Prafull Chavan
Elsevier BV
Sneh Punia Bangar, Anil Kumar Siroha, Manju Nehra, Monica Trif, Vandana Ganwal, and Sumit Kumar
MDPI AG
Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.
Sneh Punia Bangar, Manju Nehra, Anil Kumar Siroha, Michal Petrů, Rushdan Ahmad Ilyas, Urmila Devi, and Priyanka Devi
MDPI AG
Pearl millet is an underutilized and drought-resistant crop that is mainly used for animal feed and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be a good substitute for major sources of starch such as corn, rice, potatoes, etc. Starch was isolated from pearl millet grains and modified with different physical treatments (heat-moisture (HMT), microwave (MT), and sonication treatment (ST)). The amylose content and swelling capacity of the starches decreased after HMT and MT, while the reverse was observed for ST. Transition temperatures (onset (To), peak of gelatinization (Tp), and conclusion (Tc)) of the starches ranged from 62.92–76.16 °C, 67.95–81.05 °C, and 73.78–84.50 °C, respectively. After modification (HMT, MT, and ST), an increase in the transition temperatures was observed. Peak-viscosity of the native starch was observed to be 995 mPa.s., which was higher than the starch modified with HMT and MT. Rheological characteristics (storage modulus (G′) and loss modulus (G′′)) of the native and modified starches differed from 1039 to 1730 Pa and 83 to 94 Pa; the largest value was found for starch treated with ST and HMT. SEM showed cracks and holes on granule surfaces after HMT as well as MT starch granules. Films were prepared using both native and modified starches. The modification of the starches with different treatments had a significant impact on the moisture, transmittance, and solubility of films. The findings of this study will provide a better understanding of the functional properties of pearl millet starch for its possible utilization in film formation.
Rahila Nazir, Mohd. Mohsin, Manju Nehra, and Tariq Omar Siddiqi
Springer Singapore
Manju Nehra, Anil Kumar Siroha, Sneh Punia, and Sunil Kumar
Enviro Research Publishers
In present study, the effect of incorporation of pearl millet (PM) flour (10, 20, 30, 40%) on quality and sensory characteristics of bread were studied. Ash, fat, fiber and carbohydrate content were increased with the incorporation of PM flour. For wheat flour (WF) the values of water absorption capacity (WAC) and oil absorption capacity (OAC) were observed 1.90 g/g and 1.54 g/g, while flour blends varied from 1.78-1.87g/g and 1.48-1.52g/g, respectively. After the incorporation of PM flour peak (PV), trough TV, setback (SV) and final viscosity (FV) were decreased as compared to WF. Antioxidant properties of WF and PM flour were observed 20.3% and 15.1%, and varied from 18.10% to 19.23%, respectively for flour blends. Antioxidant characteristics of breads increased as compare to their flours. Physical parameter i.e. loaf weight increases after addition of PM flour while reverse was observed for loaf volume. Bread prepared up to 30% addition of PM flour into WF showed a satisfactory sensorial score for bread further addition of PM flour, breads were not acceptable quality. Results of present study provide a better understanding of functional properties of WF, PM flour and their blends for their possible applications in preparation of gluten free products.
Kawaljit Singh Sandhu, Anil Kumar Siroha, Sneh Punia, and Manju Nehra
Elsevier BV
Mohd Kashif Kidwai and Manju Nehra
Springer Singapore
CONSULTANCY
Associated with many industries for providing consultations regarding processing and preservation of food products( Swasthik Agro Products, Keshav Polypacks, Deepam Industries)