Shumaila Jan
@niftem.ac.in
Assistant Professor and Food Science and Technology
National Institute of Food Technology Entrepreneurship and Management Kundli
EDUCATION
PhD Food Engineering and Technology- SLIET Longowal Punjab
M.Tech Food Technology- Jamia Hamdard New Delhi
B.Tech Food Technology- IUST Awantipora
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Food Science, Food Science, Agricultural and Biological Sciences
Scopus Publications
Scopus Publications
Tahreem Kausar, Khalid Bashir, Shumaila Jan, Zulfiquar Rashid Azaz Ahmad Azad, Kulsum Jan, Yogesh Kumar, D. C. Saxena, and Tayyaba Fatma
Springer Science and Business Media LLC
Iqra Qureshi, Khalid Bashir, Shumaila Jan, Ayon Tarafdar, Mehvish Habib, and Kulsum Jan
Hindawi Limited
Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-based products. These products carry immense benefits for consumers and for widespread popularity; it is essential that the roasting of sattu for further processing be investigated for improving the properties of sattu while reducing its antinutritional factors. In this study, the impact of sand roasting on the physicochemical, sensory, antinutritional, thermal, functional, and antioxidant properties on sattu was investigated. Chickpea grains were roasted in sand for different time periods (3–17 min) and temperature combinations (171–228°C). Results revealed that samples treated at 180°C for 15 min had maximum sensory score (3.99) followed by the samples treated at 200°C for 10 min and at 228°C for 10 min. Overall sattu roasted at 180°C for 15 min was found suitable for further application.
Sheetal Handu, Ashutosh Upadhyay, and Shumaila Jan
Wiley
AbstractBengal gram flour is in great demand and has extensive application due to its nutritional, functional, and sensory properties. The study summarizes the characteristics and compared the flow behavior of two varieties of Bengal gram flour (P372 and P3043) with commercial Barik sample with respect to chemical composition, wettability, physical properties, shear properties, compressibility, and dynamic properties, along with particle size and shape. The result showed that the median particle size distribution of the Bengal gram flour samples ranged between 53.59 and 63.46 μm. More fine particles were found in commercial Barik sample (11.09 μm), and larger particles were found in P372 (118.07 μm) and P3043 (116.47 μm). Similarly, the particle shape (circularity) was found higher in P372 (0.84) and P3043 (0.73) as compared to the commercial Barik sample (0.65). The chemical composition of mainly fat (%) and protein (%) was higher and lower in commercial Barik sample, respectively, compared to P372 and P3043 Bengal gram flour. Wettability (contact angle) determined the solid–liquid interaction of Bengal gram flour, where the commercial Barik sample showed a higher contact angle compared to P372 and P3043. The flow properties of Bengal gram flour, that is, compressibility, shear, and dynamic measurements were analyzed using an FT4 powder rheometer. The results indicated better flow behavior of the two varieties P372 and P3043 compared to commercial Barik sample.Practical ApplicationsThe flow properties of Bengal gram flour are essential during the handling, processing, transportation, mixing, compression, and packaging. The consistent flow of flour without excessive dust generation and spillage during handling is of great concern in the food industry. The flow properties of flour characterize its behavior during handling, conveying and storage. It is crucial for the design of storage and conveying systems such as hopper and silos in order to maximize the use of discharge units to their design capacity to prevent expensive downstream handling problems. The practical application obtained from the comparative study would be useful to determine the effect of various environmental conditions on the flowability of Bengal gram flour. Thus, it provides critical factors in optimizing the processing, designing of equipment, hoppers, and silos used to produce Bengal gram flour in the food industry.
Kulsum Jan, Sidra Kazmi, Aayasee Nanda, Khalid Bashir, Ab Lateef Khan, and Shumaila Jan
Springer Nature Singapore
Falak Habeeb, Khalid Bashir, Kulsum Jan, Shumaila Jan, and Ab Lateef Khan
Springer International Publishing
Manibhushan Kumar, Ab Lateef Khan, Kulsum Jan, Khalid Bashir, and Shumaila Jan
Springer International Publishing
Sheetal Handu, Shumaila Jan, Komal Chauhan, and D.C. Saxena
Functional Food Center
The need for food fortification arises because of the close relationship between humans, health, and food. The problem of the prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focuses on the importance of vitamin D in the present pandemic situation and the techniques used for fortification. Stability and bio-accessibility are the biggest question in the food fortification process as a large proportion of vitamin D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen, and light. Vitamin D is an important micronutrient required for the prevention of respiratory disorders, neurodegenerative diseases, cardiovascular diseases, cancer etc. which make it essential in enhancing immunity against COVID-19. Food fortification is the most efficient and safest method recognized by the WHO. The present review is an update on vitamin D, considering its role and importance and fortification techniques adopted. Among all the techniques, nanoencapsulation is found to be an efficient one with the increasing demand.Keywords: Vitamin D, COVID-19, SARS-CoV-2, Fortification, Microencapsulation, Nanoencapsulation, Emulsification
Khalid Bashir, Kulsum Jan, Sweta Joshi, Shumaila Jan, and Z. R. Azaz Ahmad Azad
Springer International Publishing
Shumaila Jan, Vikram Karde, Chinmay Ghoroi, and D.C. Saxena
Elsevier BV
Ruchi Verma, Shumaila Jan, Savita Rani, Kulsum Jan, Tanya L. Swer, Kumar S. Prakash, M.Z. Dar, and Khalid Bashir
Elsevier BV
M Zuhaib Dar, Km Deepika, Kulsum Jan, Tanya L Swer, Pradeep Kumar, Ruchi Verma, Kush Verma, Kumar S Prakash, Shumaila Jan, and Khalid Bashir
Elsevier BV
Shumaila Jan, Chinmay Ghoroi, and Dharmesh Chandra Saxena
Wiley
AbstractBACKGROUNDFlours are often unstable in relation to their flow performance, which is evident when a free‐flowing material ceases to flow and the processing, handling, and production parameters depend on the inherent powder characteristics and their bulk behaviour. The present study was conducted to compare the flowability of basmati and non‐basmati rice flour affecting bulk handling, which could be related to its particle size, shape and surface roughness (measured by atomic force microscopy) as well as bulk and shear properties, depending upon the processing conditions.RESULTSParticle size (171.1–171.9 μm) of both samples was not significantly different. However, the flowability of the non‐basmati rice flour was significantly affected by its particle shape (circularity 0.487), surface roughness (124.23 nm) and compressibility (25.32%) in comparison to basmati rice flour (circularity 0.653, surface roughness 113.59 nm and compressibility 21.09%), making it more cohesive than basmati rice flour. Also, basic flow energy was significantly higher in non‐basmati flour, thus requiring more energy (147.54 mJ) to flow than basmati rice flour (130.15 mJ).CONCLUSIONOverall, flowability was analysed by applying three different pressures (3, 6 and 9 kPa), among which non‐basmati rice flour was found to be less flowable (flow function coefficient (FFC) 2.33 at 9 kPa) in comparison to basmati (FFC 3.35 at 9 kPa), making bulk handling difficult. This study could be useful in designing processing equipment, hoppers and silos for rice flour handling. © 2017 Society of Chemical Industry
Pradeep Kumar, Kumar S. Prakash, Kulsum Jan, Tanya L. Swer, Shumaila Jan, Ruchi Verma, Km Deepika, M. Zuhaib Dar, Kush Verma, and Khalid Bashir
Elsevier BV
Shumaila Jan, H. A. Pushpadass, D. C. Saxena, and R. P. Kingsly Ambrose
Springer International Publishing
Shumaila Jan, Chinmay Ghoroi, and D.C. Saxena
Elsevier BV
Shumaila Jan, Chinmay Ghoroi, and D.C. Saxena
Elsevier BV
Shumaila Jan, R. P. Kingsly Ambrose, and D. C. Saxena
Springer Science and Business Media LLC
Kulsum Jan, Shumaila Jan, CS Riar, and DC Saxena
EDP Sciences
Deoiled rice bran, paddy husk, cashew nut shell liquid and glycerol were extruded into pellets and further pressed into composites. Processing and plasticizer type had significant effect on physico-chemical, functional, rheological and morphological properties of pellets and composites. Specific mechanical energy of the pellets containing cashew nut shell liquid as plasticizer was higher than those containing glycerol. The maximum hardness and bulk density were obtained for pellets prepared from cashew nut shell liquid. Water binding capacity and water solubility index of both pellets and composites were highest for samples containing glycerol as plasticizer. A significant change in functional properties during processing was observed among raw materials, pellets and the final product (composite sheets).
Shumaila Jan, Kulsum Jan, and DC Saxena
EDP Sciences
This review covers conventional and new methods used to measure flowability of rice flour. Powder flowability is inherently complex due to many physical and environmental variables that determine how it responds to being moved. Investigating flowability requires a high specification powder rheometer having exceptional sensitivity and repeatability of measurement. This study shows how rice flour can be characterized regarding flowability in relation to flow rate, compaction and other factors.
RP Kingsly Ambrose, Shumaila Jan, and Kaliramesh Siliveru
Wiley
AbstractFlow difficulties during handling, storage, and processing are common in cereal grain‐based powder industries. The many studies that focus on the flow properties of powders can be classified as flow indicators, shear properties, and dynamic flow properties. The non‐uniformity of physical and chemical characteristics of the individual particles that make up the bulk solid of cereal grain‐based powders adds complexity to the characterization of flow behavior. Even so, knowledge of flow behavior is critical to the design of productive and cost‐effective equipment for handling and processing of these powders. Because many factors influence flow, a single property/index value may not satisfactorily quantify the flow or no‐flow of powders. For powders of biological origin, chemical composition and environmental factors such as temperature and relative humidity complicate flow characterization. This review focuses on the specific flow characteristics that directly affect powder flow during handling, processing, and storage. © 2015 Society of Chemical Industry