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Proceedings NCAFST UGC sponsored and DBT funded National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Edited and Compiled by : Ms. Para Dholakia Ms. Saumya Chaturvedi Ms. Chaynika Verma Ms. Vandana Department of Food Technology Shaheed Rajguru College of Applied Sciences for Women University of Delhi Printed & Published by : Cherub Digimax B-1191, G. D. Colony Mayur Vihar Phase-3 Delhi - 110096 © Shaheed Rajguru College of Applied Sciences for Women, Delhi Edition : 2016 Every possilbe effort has been made to ensure that the information in this book is accurate. The publisher and author cannot accept responsibility for any errors or omissions however caused. No responsibility for loss/damage caused to any person as a result of the material in this publication can be accepted by the editor, publisher or the author. SRCASW, Delhi Foreword by Patron It is a matter of great pride and honour that Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women is hosting the UGC and DBT sponsored “National Conference on Advances in Food Science and Technology” on 16th and 17th March, 2016. The aim of this conference is to develop and motivate students towards research and innovation and provide a platform for faculty members of various institutions to exchange their expertise and ideas. This conference is a high profile event attracting students of undergraduate and postgraduate level, research scholars, academicians and industry professionals from all over the country. Such conferences play an important role in apprising the students of the latest developments in their discipline. The papers contributed for the conference are from the vast field of Food Science and Technology including emerging food processing technologies, food safety, nutrition, functional foods, gluten free bakery products, novel product development, designer foods and food packaging. The whole team of our teachers and students has worked hard with great dedication to make sure that the conference is a big success and researchers get a chance to present their ideas. The conference will be graced by the presence of honourable chief guest, Professor A. K. Srivastava, Vice chancellor of National Dairy Research Institute, Karnal, Haryana. I congratulate the students and staff of Department of Food Technology for their dedicated efforts and wish all the best for a successful NCAFST’2016. Dr. Payal Mago Principal (iii) Foreword by Editors With immense pleasure, we welcome you to the National Conference on Advances in Food Science and Technology (NCAFST’2016) This conference will provide a platform to students, research scholars, academicians and industry professionals to share their expertise, technological innovations, research findings and new insights in the area of food science and technology with others and enrich their own knowledge. Students will find it extremely valuable as the knowledge they have acquired during classroom teaching will be extended. We express our heartfelt gratitude to our Principal, Dr. Payal Mago for giving her constant support in conceptualisation, planning, implementation and execution of the conference. We sincerely thank our advisory committee for guiding us towards the right direction and extending their support in organising this conference. It is an honour for us to thank Mr. K. L. Radhakrishnan, Chief Editor, All India Food Processors’ Association, whose constant guidance, supervision and support helped us complete this arduous task. We also thank Dr. Eram Rao, Associate Professor, Bhaskaracharya College of Applied Sciences, for helping us from time to time. We would like to thank our authors for their contribution for this conference. We also acknowledge the contribution of our technical programme committee for their efforts in reviewing and selecting papers. They elevated the level of the conference with their expert views. We extend out thanks to our Chief Guest, Dr. A. K. Srivastava, Vice Chancellor, NDRI, to deliver the inaugural address and Dr. Chacko, Director, Sri Ram Institute of Industrial Research, for giving the keynote address in the conference. Our appreciation is (iv) due for all our guest speakers for sharing their knowledge with the participants. Our special thanks to our sponsors University Grants Commission (UGC) and Department of Biotechnology (DBT), Mother Dairy Fruits and Vegetables Pvt.. Ltd. and Gogia Chemicals for providing financial assistance for the conference. Our deepest gratitude is for our mentors, Dr. Ranjana Singh and Dr. Deepa Joshi for their trust and support. We will be failing in our duties if we do not mention the significant contributions made by Ms. Savitri Gupta for her constant assistance in this endeavour. Thanks to our lab staff for smooth execution throughout. We also thank Ms. Deepali Bajaj, Ms. Sonia Ahlawat and Ms. Akanksha Dhingra for their valuable inputs which made our work much easier. Last but not the least; we thank our department student council and all student volunteers who worked enthusiastically to make this event successful. Editorial Team (v) National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Table of Contents S. No. Title of the Paper / Author/s Page 1. Encapsulation of Medicinal Herbal Plants ...................................................... 1 Duhan, N. and Sahu, J. K. 2. Sustainable Utilization of Waste From Citrus ................................................ 6 Fruit Processing Industry — A Review Sabharwal, Prabhjot Kaur and Vandana 3. Preventing Nutrient Losses and Keeping Food Safe — A Study ................. 10 on Food handling Practices by Mothers of Delhi Pritwani, Richa and Mathur, Pulkit 4. Shelf Life Extension of Chicken Ham by ..................................................... 17 Combination of Packaging & Storage Condition Sinhamahapatra, Mita 5. Effect of Soaking and Drying on De-coating of Tamarind Seed .................. 22 Mohite, Ashish M.; Mishra, Anuradha and Sharma, Neha 6. Vitamin-D Deficiency : An Emerging .......................................................... 27 Epidemic— Meeting the Challenge Dholakia, Para; Unnikrishnan, Athira; Gupta, Disha; Raveendran, Kaavya; Singh, Lavika and Manchanda, Mansi 7. Soy-oat Yogurt : Preparation and its Quality Evaluation ............................... 35 Garg, Meenakshi; Wason, Surabhi; Aakanksha; Manjoor and Sadhu, Susmita Dey 8. Mycotoxin Contamination in Pseudo Cereals ............................................... 40 and their Detection Methods — A Review Gupta, Deveshi 9. Health Buddy — Mobile based Nutritional intake........................................ 45 Tracking Application for Young College Students Yadav, Asha; Bajaj, Deepali; Dholakia, Para; Jain, Bhawna; Sharma, Deeksha; Tewari, Diksha; Saxena, Dinika; Gupta, Disha; Sahni, Disha; Raveendran, Kaavya; Singh, Lavika; Manchandia, Mansi and Ray, Preetanjali (vi) S. No. Title of the Paper / Author/s Page 10. Physiochemical Properties and Sensory Evaluation....................................... 50 of Cookies prepared with Non-nutritive Sweetener Rao, E.S.; Meena, P. and Barwa, M. 11. Isolation and characterization of Streptococcuss mutans and ........................ 58 Streptococcus sobrinus from dental caries to determine its inhibition by bacteriocins of lactic acid bacteria Thapar, Parul; Malik, R.K. and Salooja, M.K. 12. Formulating Low-Calorie Dairy Foods : ........................................................ 64 Challenges and Opportunities Goel, Shikha 13. Development of Soy Fortified Traditional Snacks......................................... 71 Singh, Ranjana 14. To Compare the Efficiency of UV, Chlorination ........................................... 75 and RO Treatment given to Water Saxena, Shraddha; Gupta, Disha; Unnikrishnan, Athira; Hemlata; Yadav, Sandhya; Mehta, Shobha; Verma, Dhwani and Joshi, Deepa 15. To Investigate Microbiological and Nutritional profile ................................. 79 of Traditional Indian Mattha Ansari, Zoha and Goomer, Sangeeta 16. Thermal Techniques for Minimal Processing of Foods ................................. 85 Verma, Chaynika and Gupta, Divya 17. Accuracy of Body Adiposity Index in estimating .......................................... 91 Adiposity among Adult Indian Women Sinha, S.; Verma, L. and Nigam, S. 18. Analysis of Pesticide Residues in Grapes after .............................................. 97 Different Treatments using HPLC Vandana and Kapoor, Ragya 19. Osmotic Dehydration of Papaya — Optimization and Comparison ............ 103 Chaturvedi, Saumya; Gupta, Anchal; Arora, Srishti; Balani, Swati and Jalan, Shruti 20. Stability of Vitamin-C content in Sprouted Mung Beans ..................... 108 (Vigna radiata) stored at different temperatures Prabha, Shashi and Goomer, Sangeeta 21. Synthesis of Novel Thermoplastic Terpolyester Film .................................. 113 by Lactic Acid, Phthalic Anhydride and Ethylene Glycol Meena, Prem Lata; Barwa, Manjeet Singh and Rao, Eram S. (vii) S. No. Title of the Paper / Author/s Page 22. Development of Dehydrated Protein and Fibre rich Vegetable Chunks ....... 117 Jain, Radhika and Goomer, Sangeeta 23. Eating Habits of Teenagers & Comparison of .............................................. 120 their Dietary Intake with the Food Pyramid Tiwari, Ankita and Tripathi, Richa 24. Food Wastage — A Global Concern ............................................................ 125 Agarwal, Kritika and Singh, Ranjana 25. Microbial Analysis
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