Publications from 2021 to 2026
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Saturated Steam-assisted Texturized Plant Protein as a Sustainable and Physicochemically Comparable Alternative to Boneless Chicken Breast
Inulin and β-glucan fortified Alphonso mango juice serves as a sustainable and effective probiotic delivery vehicle for Pediococcus pentosaceus
25Future trends in plant-based meat: Consumer perception, market growth and health benefits
New Perspectives in Intelligent Food Packaging
2Chapter 19 - Degradation of polysaccharides during food processing
Plantation Crops and Products
Postharvest Handling, Packaging and Storage of Fruits and Vegetables
15Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch
12Optimisation of lactic acid production using cost effective agro residue for food applications
Sustainable lactic acid production using sugarcane bagasse.
1Kinetic modelling and accelerated oxidation studies of groundnut (Arachis hypogaea L.) varieties for their shelf stability
The present investigation aims to evaluate the oxidative stability of different high oleic and conventional groundnut varieties of Indian origin. A total of 6 groundnut varieties, including two high oleic varieties (Girnar-4 and Girnar-5) and four conventional varieties (GJG-22, GIG-HPS-1, GJG-31, KL-9), were analysed for fatty acid profiles, oxidative stability (accelerated oxidation), total phenols, antioxidant activities and prediction of their shelf life. Among the studied varieties, Girnar-4 and Girnar-5 had higher Oleic/Linoleic (O/L) ratios viz. 20 and 12, respectively. The induction times (IT) were significantly (P <0.05) reduced with the increase in temperatures (120, 130, and 140°C). Higher induction times were observed in Girnar-4 and Girnar-5; the lowest were in GJG-31. The highest activation energy (E a ) of 107.05±0.15 kJ/mol was observed in Girnar-4. In addition, it was also found to have the longest predicted shelf life of 321.5±22 days at 37°C. Higher total phenols content and antioxidant activity were observed in Girnar-5. In conclusion, the high oleic varieties (Girnar-4 & Girnar-5) have shown greater oxidative stability, good phenolic content, and antioxidant activity. The higher oxidation resistance potentiality of these high oleic groundnut varieties ought to help in the development of value-added products with better stability.
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