Dr.Subhajit Ray
@cit.ac.in
Associate Professor and Food Engineering &Technology
Department of Food Engineering&Technology; Central Institute of Technology Kokrajhar; Kokrajhar;Assam
I was completed my secondary and higher secondary education from Nimta High School,Kolkata,W.B;India and then my higher qualification followed by B.. in Chemistry) from Calcutta University;W.B.India and then B.Tech;M.Tech and from department of Food Technology&Biochemical Engineering;Jadavpur University;W.B.;India. My service experience are as follows
1. One year in an Industry(1991-1992)
2.Seven Years in Institute of Science & Technolgy;CCT Dharan;Nepal as Lecturer(1992-1999)
3.Four Years in Falakata (W.B;India)Polytechnic as Lecturer ( 2003-2007)
4.Ten Years in Guru Nanak Institute of Technology;sodepur;Kolkata-7001114;W.B;India as Associate Professor (2007-2017)
5. Continuing in CITK since from 23rd May 2017 to till date as Associate Professor in the Department of Food Engineering&Technology
EDUCATION
B. in Chemistry;Calcutta University;1987);B.Tech(Food Technology&Biochemical Engineering;Jadavpur University;1991);M.Tech (Food Technology&Biochemical Engineering;Jadavpur University;2001); . Jadavpur University;2006)
RESEARCH INTERESTS
Food Biotechnology, Food waste Management, Microbial Technology,Food Enzyme Characteristics
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Santosh Kumar, Sweety Kalita, Indra Bhusan Basumatary, Shrawan Kumar, Subhajit Ray, and Avik Mukherjee
Elsevier BV
Rangina Brahma and Subhajit Ray
Elsevier BV
Laky Khatun, Subhajit Ray, and Dulal Chandra Baruah
Conscientia Beam
The main purpose of this study is to explore the effect of germination and non-germination on the nutritional and functional properties of rice varieties. In this study, two types of rice—Ahu Kalogoria (germinated) and Ranjit (non-germinated)—and the husk of Ahu variety rice were chosen and described based on their accession numbers. The rice came from Goalpara, Chirang, and Kokrajhar in the Indian state of Assam. Finally, their calorific values and nutritional and functional constituents were examined. Standard and validated experimental protocols are considered for the assessment of all parameters during this study. RC-0648663 (Ranjit rice, Chirang) and LK1-0646984 (Ahu Kalogoria, Goalpara) contain higher calorific values, i.e., 361.24±1.95aKcal/100gm and 356.35±1.32aKcal/100gm, and the Husk LK1-0646984H (Ahu Kalogoria husk, Goalpara) contains 222.51±3.07cKcal/100gm. Mg was found as a potential mineral in all varieties. Optimum total flavonoid content (TFC) and total phenolic content (TPC) were found in LK1-0646984(324.75±0.58amg QE/100gm; 353.7±1.66a mgGAE/100gm), LK1-0646984H (345.82±1.57bmgQE/100gm; 440.12±0.88b mg GAE/100gm) and RC-0648663 (69.375±1.3cmg QE (Quercetin equivalent) /100 gm; 106.79±0.54c mgGAE/100gm) respectively. The DPPH (2, 2-diphenyl 1-picrylhydrazyl) radical scavenging activity of LK1-0646984, LK1-0646984H, and RC-0648663 was determined to be maximum at 63.25±0.43a%, 69.36±0.31b%, and 34.2±0.2c%. Experimental results revealed that vitamin B5 content was higher in LK1-0646984 of 6.52mg/kg in comparison to RC-0648663 (Ranjit rice, Chirang) of 0.96mg/kg. Vitamin B1 was found at its maximum (3.53mg/kg) in LK1-0646984H. Therefore, the germinated rice variety (LK1-0646984) was found to be superior in quality to the non-germinated variety based upon nutritional, functional, and energy assessments, provide significant health benefits, and gain importance in the present socioeconomic scenario.
Rangina Brahma and Subhajit Ray
Springer Science and Business Media LLC
AbstractDespite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactive components that add real value to meals, they remain underutilized due to limited commercial jackfruit production. They include a wide variety of nutrient-dense components, including as starch, fibre, phytonutrients, protein, minerals, lectins, as well as beneficial components like phenols and flavonoids. This review focuses on the significant findings regarding starch extraction techniques and different conventional and novel modification techniques and their influence on functional properties of jackfruit seed. Jackfruit seeds are primarily rich in seed starch (70–85%), which is used in food processing and other areas as thickeners, stabilizer, microencapsulating agent, coagulants, bioplastics etc. and provide significant health benefits. Applicability of jackfruit seed starch is also well established. There is a significant impact on jackfruit seed processing using different techniques in order to achieve versatile nutritional and functional components. The creation of composite films, starch, food items, bioethanol, pigments, and medical applications are the key areas of ongoing study. This paper was developed by analysing more than 150 scientific publications including recent studies of various researchers, with a primary focus on the features of jackfruit seeds. Graphical Abstract
Harsh Dadhaneeya, Prakash Kumar Nayak, Deepanka Saikia, Rajesh Kondareddy, Subhajit Ray, and Radha krishnan Kesavan
Elsevier BV
Laky Khatun, Rangina Brahma, and Subhajit Ray
University of Food Technologies - Plovdiv
The cereal food group contributes significant amounts of the major macronutrients and micronutrients, making it an essential part of a healthy diet. The primary food for nutrition, energy, and nourishment in India, especially in North Eastern India, is rice. It is rich in dietary fiber, vitamin B including niacin, riboflavin, and thiamin, in addition to minerals like phosphorus, potassium, and magnesium. Germination as a biochemical process has the ability to enhance the nutritional value of whole brown rice grains and bioactive properties of rice. It is a time-honored, cost-effective way to prepare sprouted seeds. Since, high molecular proteins break down into low molecular proteins during germination, this process impacts on product qualities including odor, bioactivity and digestibility, which is advantageous for baby nutrition. Varying steeping time or water pH causes changes in reducing sugar, free GABA, and amylase activity, however, there is a decrease in total starch content. Gamma-aminobutyric acid (GABA) inhibits leukemia cell proliferation and stimulates cancer cell Apoptosis. Therefore, the aim of this present review is to highlight the biochemical changes that occur in rice due to germination and its health benefits.
Rangina Brahma and Subhajit Ray
Elsevier BV
Rangina Brahma and Subhajit Ray
Conscientia Beam
The jackfruit (Artocarpus heterophyllus), a particular member of the Moraceae family, is abundantly found in Asia's tropical and subtropical regions, and it has been reported to have a range of useful properties that treat ailments. Jackfruit contains both edible fractions e.g. seed and inedible fractions e.g. peel, rags, latex, perianth, core which are generally disposed of into the environment directly as waste and thereby causing an environmental concern as it leads to bio-waste accumulation. The existence of multiple beneficial compounds in the discarded parts of fruit contributes to its usage as a raw material in various food products such as bread, cake, cookies, extruded products, etc and also in various other sectors such as the fuel, cosmetics, pharmaceutical industries etc. This literature analysis was conducted to gain a good comprehension of changing trends in the Jackfruit waste utilization scenario, shaping up into the formation of value added food products. This review paper is designed by considering some latest findings of several researchers in this area.
Subhajit Ray
Conscientia Beam
Kinema was prepared by using the pure culture of Bacillus subtilis by the laboratory and traditional method. Now both these two kinema were dried in a batch type of tray drier at (65-70)0C for (8-10) hours and prepared to a fine powder. The chemical analysis of kinema powder prepared by pure culture and traditional method was found as 6.79%, 21.45%, 42.91%, 4.84%, 24.01% and 7.218%, 20.624%, 41.99% and4.17%, 25.998% in terms of moisture content, fat, protein, total ash, and total carbohydrate respectively. Biscuit fortified at a level of 10% kinema flour powder of particle size 200 μm prepared by both methods showed increased thickness and increased volume. Protein, fat, total ash, moisture content, total carbohydrate, acid insoluble ash and acidity of extracted fat for kinema biscuits prepared by these two methods were found as 17.438%, 12.958%,1.377%, 4.94%, 63.287%, 0.234%, 0.501% and 17.157%, 12.458%, 1.045%, 5.00%, 64.344%, 0.248%, 0.422% respectively. Finally, kinema biscuits prepared by both these two methods showed better sensorial quality in comparison with a standard biscuit.
Subhajit Ray
Springer International Publishing