Engineering, Food Science, Agricultural and Biological Sciences, General Agricultural and Biological Sciences
4
Scopus Publications
Scopus Publications
Quinoa (Chenopodium quinoa Willd.): Paving the way towards nutraceuticals and value-added products for sustainable development and nutritional security Sagar M. Chavan, Abhijit Khadatkar, Muzaffar Hasan, Dilshad Ahmad, Vishal Kumar, N.K. Jain Applied Food Research, 2025 • Engineering and biochemical properties of quinoa • Pre and post-harvest operations for quality grain of quinoa • Quinoa has enormous nutritional property to facilitate the development of the value added food products Quinoa ( Chenopodium quinoa Willd.) is often referred to as pseudo-cereal grain, possesses high nutritive value than other food grains; high content of various vitamins, minerals, etc.; and also has high compositions of most vital amino acids, particularly lysine. Due to its premises properties and high genetic variability, it is considered a superfood for nutritional security among the rural population. It also has a remarkable balance of vital amino acids. These grains are ignored in wealthy nations and have lost favor because of their coarse texture, despite their many health advantages. In order to investigate this neglected crop, characterize it, and value it for use in food applications, research and development efforts are expanding. From the perspective of nutritional security for rural populations around the world, this review emphasizes the remarkable nutritional, functional, and agronomical qualities of quinoa. Excellent information about the agronomical, functional, and nutritional qualities of quinoa, research gaps, and technical advancements for its production, pre-processing, and post-processing unit activities is also included in this review. Planning innovative research for the effective utilization of these underutilized grains will benefit greatly from this information.
Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh-rind drinks Vishal Kumar, Sanjay Kumar Jain, Anupam Amitabh, Sagar Madhukar Chavan Journal of Food Process Engineering, 2022 The effect of thermal treatments on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks was evaluated. An attempt was made for the by‐product utilization of watermelon rind as one of the major ingredient. Three different blends of watermelon flesh and rind juices (T1(100:0), T2(90:10), and T3(80:20), respectively) were pasteurized by ohmic and thermal heating (80 ± 1°C for 3 min) and were stored at refrigerated condition for 90 days. It was found that, thermal treatments and storage induced a significant change in all the quality parameters and ohmic heating for pasteurization was effective in obtaining superior quality watermelon drinks. TSS, pH, reducing sugar, total sugar, viscosity, and overall acceptability, showed a significant difference between the two heating methods while nonsignificant effect was observed for titrable acidity and browning index and citrulline content at 5% level of significance. The microbial counts were lower for ohmic heated pasteurized watermelon juices than thermal pasteurization during entire storage period. Ohmically pasteurized treatments T2 and T3 were microbiologically safe while T2 was best organoleptically. Ohmically pasteurized drink T2 treated with @1.00% beetroot and @2.00% fennel extract was acceptable in respect of all quality parameters up to 90 days under refrigerated storage.
