DEPARTMENT OF FOOD ENGINEERING & TECHNOLOGY 234 I Institute of Chemical Technology I Annual Report 2016-17 F to students the at levels all department imparted training members faculty to inthe all great satisfaction and pride companies. It is amatter of national and multinational placement encompassing research as well campus as good inacademics, time a good Department. M.Tech students working inthe are 64Ph.D. fellows and 47 and/or Currently books. there and international journals 55 publications innational year, the During we have had explore newer areas of research. from diverse backgrounds and toscience attract students Ph.D.started program infood responsegood to recently WE are now getting very nowhas been well established. program biotechnology infood interdisciplinary masters andscience technology. The emergingthe areas of food requirement industry the in madewhich able them to meet ABOUT THEDEPARTMENT (FETD) have witnessed Technology Department Engineering and ood Professor of Food Technology and Head of Department B. Tech., (Tech)., M.Sc. Ph.D. (Tech). PROF. U. S.ANNAPURE biotechnology. restructured been as food fermentation has technology present course the times, in as well. To keep up with the onhas engineering focused 12+ 4pattern, department the graduate the all programs as 21stthe Century, afteraligning Technology Department’. In ‘Food and Fermentation departmentthe was christened Technology was initiated and program infermentation country, inthe time masters In 1963,again for first the Food Technology was started. B.Sc Tech. degree course in Later in1949,afull-fledged of and foods chemistry drugs. Bachelor of (Tech) Science in in1943offering UDCT then The FETD was established in • • transformation” through socio-economic India a developed country educationtechnical to make driven, and value-based quality excellence to provide demand “Establishing acenter of MISSION VISION To produce trained sciences. fundamental and applied and functionality employing terms of nutrition, safety Indian traditional in foods, To improve especially food, faculties who have who faculties assisted us in plant training, visiting the to all for mandatory the 6-week in- accommodating our students grateful houses to industry for scholarshipsregularly. We are have generously sponsored Kamani Industries Oil who to PFNDAIthankful and year. In addition we are also scholarship of Rs25,000/-per has Dr. P.J. Dubash- AFST undergraduate students. FETD needy andthe meritorious cum-means scholarship for in instituting merit- several work.their ICT active has been conferences and showcasing and inattending faculty facilitatedtoo many students program. Support from TEQIP fellowships under SAP the support by way of Ph.D. Status (CAS-I) and continued Centerthe of Advanced Studies We are to UGCfor thankful • biotechnology. and & technology food fieldthe engineering of food and industry the society, in standards for benefit the of personnel of highest India. towards economic growth of to direct overall activity andtechnology engineering andfood biotech sciences, innovations and solutions in areas of education, research, To provide leadership in Food Engineering and Technology I Institute of Chemical Technology I 235 seats No. of of No. 16 10 of enzymes / metabolites / metabolites enzymes of & natural Nutraceuticals pigments Nutrigenomics culture tissue Plant MAJOR INSTRUMENTAL / / INSTRUMENTAL MAJOR FACILITIES PROCESSING unit, blast and fluidized freezer, fluidized freezer, and blast unit, modified pasta machine, making dough packaging, atmosphere IR dryer, and tray sheeter, fermentor, fluidized bed dryer, homogenizer, highpressure and RO processor, ultrasonic dryer, spray unit, ultrafiltration extraction unit, supercritical twin screw extruder. and many FETD alsohouses The as such instruments analytical GC, GCMS, HPTLC, HPLC, Hunter spectrophotometers, supercritical colorimeter, lab extraction unit, dioxide carbon Brookfield analyzer, image Haake texturimeter, rheometer, unit, electrophoresis viscometer, system, purification protein PCR thermal RT- cyclers, scanning PCR, differential and (DSC). calorimeter • • • Infrastructure structured well is FETD The for required equipments with include that food processing processing extruders, retort Comments AICTE Approval in 2008 and NBA NBA in 2008 and Approval AICTE 2013 in accreditation AICTE Approval in 2002 and later in 2008 (12 later in 2002 and Approval AICTE + 4) Pattern. Fermented foods Fermented production Fermentative processing downstream and Chemistry & technology of foods traditional enzyme Enzymology, of modification applications, enzymes / process product Food food instant development; premixes analysis quality Food vegetable and Fruits processing Cereal science & technology RESEARCH ACTIVITIES ACTIVITIES RESEARCH INSTRUMENTAL AND LAB FACILITIES / AVAILABLE: Fermentation Technology & Technology Fermentation Food Biotechnology • • • • • • • Award (Prof.D.V. Rege- (Prof.D.V. Award Chapter-2011 Mumbai AFST Endowment). Interests Research Major include CAS under areas Thrust Chemistry & Carbohydrate Technology • respectively at international international at respectively biotechnology on conference Tampa at tomorrow better for S.S. Arya awarded was USA.Dr. (I), AFST by Scientist Young as Annapure U.S. Mysore.Prof. the Best Teacher received Degree B.Tech. B.Tech. & Technology) Engineering (Food M.Tech. & Technology) Engineering (Food Sr. No. 2 1 PROGRAMS OFFERED PROGRAMS OFFERED paperawards-oral papers papers paperawards-oral Chitpawan Mahasangha.Also Mahasangha.Also Chitpawan for prize the first received best invited and best paper Zoka” Zee Marathi National National Zee Marathi Zoka” Achiever Woman and Award AkhilBharatiya by given Award This year there is a long list of list is a long year there This faculty and our by achievemnts Prof. few, highlight To students. Maaza the “Unch Lele received under endowment lectures and and lectures endowment under TEQIP. under thought provoking lectures by by lectures provoking thought universities other faculty from industry as personnel well as are indeed blessed to receive indeed receive blessed to are wishers, well our from support the friends of and alumni also had We department. International collaborations collaborations International research as well as in teaching We in theFETD. continue body, Association of Food Food of Association body, Technologists and Scientists (I). The AFST or (India) leading role in co-curricular role leading as ICT activities at extension well professional also through and Department of Food Food of Department Technology and Engineering also in playing takes pride have spared valuable time in valuable spared have M.Tech our theses of evaluating doctoral students. and conducting our coursesdespite coursesdespite our conducting and time constraints, severe who allto the examiners 236 I Institute of Chemical Technology I Annual Report 2016-17 *At Institute level RESEARCH OUTPUT DEGREES AWARDED DURING 2015-16 & 2016-17 CURRENT STUDENTS : 4 3 No of Paper Published No. of Patents Assignments No. of consultation No. of Research Project Ph.D. (Sci) Ph.D. (Tech) M.Tech. (FET &FBT) B.Tech Post doc, (all) PGDCTM Ph.D. (all) (Sci) Ph.D. (Tech) (all) Masters years) (both Ph.D. (Food Science) Ph.D. (Biochemistry) Ph.D. (Biotechnology) Technology) Ph.D. (Tech) (Bioprocess Ph.D. (Tech) (Food Biotechnology) and Technology Ph.D. (Tech.) (Food Engineering Technology course) Fermentation(Restructured (Food Biotechnology) M.Tech. Name of Degree Course Course National Obtained Applied Private Govt.

22[including 1M.Tech (BPT)] 17 2015-16 3 1 29 37 46[including 5M.Tech (BPT)] 2015-16 4 8 - - - 4 4 3 As availability per of seats AICTE Approval in2008. 2015-16 No. of Students No. of Students - 3 22[including 3M.Tech (BPT)] 16 2016-17 4 - 29 35 47[including 7M.Tech (BPT)] 2016-17 - - - 4 4 3 2016-17 10 Food Engineering and Technology I Institute of Chemical Technology I 237 FACULTY 55+ 5 Book55+ 5 Chapters 10 4 >2830 non-alcoholic) Expert, UGC-DSA of University Programme, Mysore. Association Member, Life and Scientists Food of (India). Technologists of Association Member, Life and Chemists Carbohydrate Biotechnology, Government Government Biotechnology, India. of Expert Subject Member, on (SEC) Committee & Technology Engineering scheme WOS-A (ET), Scienceand of Department Delhi. New Technology, Scientific panel Member, Delhi, FSSAI, New of Additives, i) Food on Aids processing Flavouring, in Contact Materials and ii) Water and Food, with water) flavoured (including and (alcoholic beverages and • • • • • 51* 55 + 3 Book Chapters+2 Review3 Book55 + Chapters+2 Paper 7 2 >2515 Member, Expert group Expert group Member, secondary of in the area of Department agriculture, Member,Editorial Board, Board, Member,Editorial Polymers, Carbohydrate Elseviers, UK Selection Member, promotions, for committee Mumbai. BARC, H-INDEX: H-INDEX: ACTIVITIES PROFESSIONAL SPONSORED PROJECTS SPONSORED AWARDS/HONOURS: • International - 1 International 12195 citations: June, per on google*As scholar 2017 • • National- 9 National- – 140 Proceedings Conference Book 36 chapters- - 1 granted (till date) Patents 2 applied and – 5(completed) Private – 4 (completed) Government - 5 National PROFESSOR R. S. SINGHAL PROFESSOR Ph.D.(Tech.) M.Sc.(Tech.), B.Sc.(Hons.), Sciences of Academy Maharshtra - Fellow, (India) Technologists and Scientists Food of Association - Fellow, (BRSI) Society Research India of the Biotech of - Fellow ICT - Dean, RCRM, Technology Food of - Professor

International National International No. of Conference Conference of No. Presentations Citations* PUBLICATIONS PUBLICATIONS RESEARCH STUDENTS RESEARCH SUBJECTS TAUGHT SUBJECTS International- 303 International- Masters (ongoing) – 7 (ongoing) Masters – 1 (completed) Post-docs – 4 (ongoing) Post-docs Ph.D. (completed) –29 (completed) Ph.D. – 17 (ongoing) Ph.D. – 93 (completed) Masters of biomolecules, Traditional Traditional biomolecules, of foods. development, Food processing, processing, Food development, production Fermentative processing downstream and Food quality, Food chemistry, chemistry, Food quality, Food chemistry Lipid Biopolymers, product Food technology, and of food analysis, Modern Modern food analysis, of in food analysis, techniques toxicology and safety Food INTERESTS RESEARCH Current topics in food science topics Current Nutraceuticals technology, and functional foods, Principles and Food additives and ingredients, ingredients, and additives Food *from the google scholar for the calender year 2017 the calender year for the google scholar *from 238 I Institute of Chemical Technology I Annual Report 2016-17 • • their applicationstheir inthe and modifications their and to polysaccharidesparticular of biopolymers in infoods, contributions area inthe has made outstanding Professor Singhal Rekha • • IMPACT WORK AND DONE ITS HIGHLIGHTS OF RESEARCH TEN BEST REPRESENTATIVE PUBLICATIONS/PATENTS 04 03 02 01 No. Sr. Sr. some universities inIndia Examiner, Ph.D thesis at and bioprocess technology and science food technology, Referee, journals in Several of India Biotechnology, Government BIRAP, Department of SBIRI, SPARSH and Member, BIPP, BIG, ACCT (I). Research, published by Trends inCarbohydrate Member, Advisory Board, Technologists, India. rheological aspects rheological interactions: Functionality and Starch-galactomannan starch material as wall and maltodextrin amodified of blends of gumArabic, cardamom oleoresin: Evaluation Microencapsulation of Glucose oxidase—An overview Resistant starch-a review Title and microbial metabolites is pharmaceutical constituents dioxide of extraction food/ work on supercritical carbon among many others. Her curdlan, scleroglucan) polysaccharides (schizophyllan, polylysine), and microbial interest (polyglutamic acid, polymers of industrial varied acid), enzymes (glutaminase), zeaxanthin, gamma-linolenic (lycopene, ubiquinone, cyclosporin), neutraceuticals therapeutics (clavulanic acid, industrial biomolecules such as and downstream processing of to fermentative production alternative to import substitutes; microencapsulation as an indigenous raw materials for explored of use the and flavours. She successfully oleoresins, neutraceuticals constituents such as spice of numerous sensitive food area of microencapsulation Food Chemistry Carbohydrate Polymers Biotechnology Advances Safety andin Food Science Food Comprehensive Reviews Journal 1996, 55(3):259-264 2005, 61(1):95-102 2009, 27(4):489-501 2006, 5(1):1-17 Year, Vol.: Page No. content of foods deep-fat fried hydrocolloids for reducing oil received laurels. Her work on its and country kindinthe has Indian was first the foods of intraditional acrylamide her work on investigating authenticity.the In particular, qualitytheir and establishing with anfoods aim to improving including traditional Indian and science food technology worked infrontier areas in noteworthy. she has Besides, undertaken. on work the journals based has publications instandard toxicology and biofuels, and of mutual interest such as food Finland; IITChicago) on topics and abroad (Aalto University, in Indiaboth (BARC, NIIST) has collaborated with scientists authority in India (PFA). She permitted additives by legal the catalyzed acceptance their as andattracted industry food the 3.334 3.479 9.599 5.053 (5 year) Journal impact impact factor Food Engineering and Technology I Institute of Chemical Technology I 239

4.750 3.479 2.579 3.479 2.276 2.414 RESEARCH PUBLICATIONS RESEARCH Masters (completed) – 65 (completed) Masters – 8 (ongoing) Ph.D. – 6 (ongoing) Masters 103 International- 8 National- 25 Proceedings– Conference 5 chapters Book / chapters– 2008, 99(8): 3166- 3173 1996, 29:33- 35 2008, 41(3): 266-273 2008, 2006, 66(4): 521-527 2007, 79(3): 892-898 2009, 44(8): 939-943 Carbohydrate Polymers Carbohydrate Journal of Food Food of Journal Engineering Biochemistry Process Technology Bioresource Biochemical Engineering Engineering Biochemical Journal Polymers Carbohydrate RESEARCH STUDENTS RESEARCH treatments. – 26 (completed) Ph.D. development, fruit and fruit and development, based dehydrated vegetable product nutritious / wet fruit wines, development, effluent biological and B.Chem.Engg. M.Chem.Engg., Ph.D. (Tech.) Ph.D. M.Chem.Engg., B.Chem.Engg. Sciences of Academy Maharshtra Fellow, (BRSI) Society Research India of Biotech Fellow, Engineering Biochemical of & Professor Registrar PROFESSOR S. S. LELE PROFESSOR hydroxypropylmethylcellulose hydroxypropylmethylcellulose oil of in reduction additives as based deep-fat in batter content fried boondis Use of metabolic stimulators stimulators metabolic of Use enhanced for inhibitors and and ☐-carotene of production trispora Blakeslea by lycopene 2896 NRRL 2895 and and Carboxymethylcellulose Supercritical carbon dioxide dioxide carbon Supercritical oil cottonseed extractionof silver of Biosynthesis aqueous using nanoparticles the compactin extract from fungal strain producing fermentative production of of production fermentative scleroglucan the for optimization Process succinyl octenyl of synthesis and waxy corn of derivative amaranth starches Comparison of artificial of Comparison (ANN) and neural network surface methodologyresponse media in fermentation (RSM) of Case study optimization: 10 09 08 07 06 05 RESEARCH INTERESTS RESEARCH SUBJECTS TAUGHT SUBJECTS Food product/process product/process Food Fundamentals of Food Process Process Food of Fundamentals in Food Advances Engineering, Engineering, Introduction to food to Introduction Engineering, Food systems, 240 I Institute of Chemical Technology I Annual Report 2016-17 International –1 National –12 2(Ongoing) – Government 02 (granted), 02(applied) • • • • • • • • • 2017 scholar*As google on per June, citations: 2683 PROFESSIONAL ACTIVITIES H-INDEX: AWARDS/HONOURS: SPONSORED PROJECTS PATENTS College ofCollege Engineering, Board, KJSomaiya Member, Examination 2013-18. university,dev Amritsar – Technology), Gurunanak SAP-UGC (Food Sci& committeeadvisory of Member, UGCexpert 2016). committeereview (2014- Member, DBT Star college BRSI 2015-2017. Member, of Board Governor, International Journals in Referee of several MCCAI, Pune (2015-2018) Transfer RGSTC- Cell, Member, Technology (2015-18) Board, NAFARI, Pune, Member, Technical Advisory Programme (BITP) 2015-16 Industrial Training committee, DBT-Biotech Member, selection 2016). FSSAI, New (2013- Delhi chain of Food the Authority; on contaminants in food Member,panel Scientific Mumbai. SomaiyaVidyavihar, 24*

9(completed) trained as problem solvers 100 research students were endeavours. over this, During into commercially successful root problems resulted which onwas also solving grass train students, the focus the on fundamental to science research theme. While working “processes and products” as her developing and fruit vegetable working field inthe of Prof. Smita has Lele been • • • lakh per year acre per per fromlakh a farmers’the income to Rs2 of Satara area has increased nearly 120farmers invicinity Backward integration of wine making etc.)fruit (dehydration, retort processing, trained on processing food approximate 650persons are various technologies where 10 hands on trainings on the Prof. has Lele conducted about processing units. In addition, and have own their started entrepreneurship spirit and developed some also IMPACT WORK AND DONE ITS HIGHLIGHTS OF RESEARCH science SNDTscience Mumbai. recognition committee food Member, research New Delhi. biotechnology, DBT BCIL, committee MTech food Chair person, syllabus AMI, BRSI, IIChE, UAA. Women Scientists, AFST, &TechnologyScience and relatedin activities to professional engaged bodies national and international Life member of anumber of Engineering. Biotechnology and Food been set up set inremotebeen areas of upA few start units have processes developed. to multipurpose multi product processing Unit sustains due crop at rate. higher Yet the go to market the and their sell farmers the rises, are to free but market the incase rate for fresh produce is committed manner where assured price with farmers the inapositive PA. The agreement is signed meagre figure of only Rs.30,000 Her recent project of making population.Diabetic medicine /nutraceutical for Product as sold to be a Dry dehydrated and converted as pomacethe are and seeds making beverages or wine, After getting Jamun juice for viability of projects. these E.g. sustainability and commercial / vegetable has resulted into complete utilization of fruit “Wholistic” approach of butLast not least, the recently. product demo plant up is set wine and other nutraceutical Chiplun where non-grape fruit Sawarde, inDahiwali, expected kind of job generation is near Sajjan-gad, Satara. Similar one plant at Ambawade Gaon generated is about 1000with fields. The indirect employment employed plant inthe and in day and at least 100women are now she gets up to Rs.200per was only for 4months whereas fieldsin the soyof jobtheand only Rs.25as daily the wage example –awoman was paid population.rural To site one livelihood is generated for the and Konkan region) where Maharashtra (Western Ghats Food Engineering and Technology I Institute of Chemical Technology I 241 year) impact Journal Journal factor (5 factor 5.172 2.653 3.648 3.691 3.525 5.172 5.172 5.172 5.172 2.984 no. Year, Vol.: page Vol.: Year, barn is converted as food, as converted barn is jobs all 12 months, have farmers affordable will have consumer society food and in novel willgeneral benefit. 2892-2896. (2007) 98 (2): 247-252. (1981) 36: 955 - 956 (2000) 67 (4): 424-434. (1992) 49 (2): 89-105 (2013). 110 (2013). 44–50 (2007) 98 (4): 775-780. (2008) 99 (9): 3600-3608. (2009). 100 (3): 1082-1086. (2007). 98 (15): (2013). 77 49– 57 Journal Name of the of Name Science Technology Bioresource Technology Bioresource Technology Bioresource Technology Chemical Engineering Bioengineering Chemical Engineering Journal and Separation Purification Technology Bioresource Technology Bioresource Biochemical Biochemical Engineering Journal Biotechnology and to “Wholistic” approach and and approach “Wholistic” to the rice jobs for generating who have farmers grower With 8 months. jobs for no this novel of implementation foodidea gradewasted – rice Title Phase transfer catalysis in extraction catalysis transfer Phase in reaction fast by accompanied film diffusion Denitrification of high strength nitrate nitrate of highstrength Denitrification waste. Application of response surface response of Application for methodology cell immobilization to palatinose of the production Chlorellavulgaris biomass. Chlorellavulgaris and carbon of removal Simultaneous bioreactor airlift in an nitrate Kinetic and equilibrium modeling modeling equilibrium and Kinetic on (VI) biosorption chromium of platensis/ Spirulina spent and fresh isolate white by decolorization dye Synthetic sp. Ganoderma fungus, rot Three Phase Partitioning of Partitioning Phase Three an by ☐-galactosidase produced acidophilus indigenousLactobacillus Optimization of mass transfer with with transfer mass of Optimization operational designrespect and to parameters to rationally tailor biocatalytic biocatalytic tailor rationally to polytransesterification. fluidized bed: air-lift of Modelling submerged fermentation in a stirred in a stirred fermentation submerged tank bioreactor. reactor a batch-stirred of Use Kinetic modeling and implementation implementation and modeling Kinetic for strategies process superior of beta-galactosidase during production Sr. No. 10 9 8 7 6 5 4 3 2 1 TEN BEST REPRESENTATIVE PUBLICATIONS / PATENTS / PUBLICATIONS REPRESENTATIVE BEST TEN at one location that could be could that location one at rice bran recovering used for way innovative another is oil) Biscuits from rice bran (which rice bran from Biscuits in Konkan wasted completely is quantity insufficient to due area 242 I Institute of Chemical Technology I Annual Report 2016-17 Conference Proceedings –67 National- 9 International year)-14 (this International- 61 Masters (ongoing) –9 Ph.D. (ongoing) –17 Masters (completed) –53 Ph.D. (completed). –8 biomolecules enzymes, antioxidants, and Downstream processing- biomolecules enzymes, antioxidants, and Downstream processing- applications processing, infood development, Enzyme - Product and technology plant gums, Traditional foods of minor grains, tubers and and technology – Chemistry Development, Carbohydrates Technology and Product Nutraceuticals –Chemistry, and Technology,- Chemistry product Development, Frying processing –process and Food Procesing, Extrusion PlasmaCold Technology for and Technology Lab, Carbohydrate Chemistry and Technology, Microbiology Current topics inFood Science of Fruits, Vegetables and Tubers, Preservation,Technologyfood Food Chemistry, Principles of RESEARCH PUBLICATIONS RESEARCH STUDENTS RESEARCH INTERESTS SUBJECTS TAUGHT Professor of Food Technology and HOD B. Tech., (Tech)., M.Sc. Ph.D. (Tech). U.DR. S. ANNAPURE • • 2017 scholar*As google on per June, citations: 866 National -01 Private –1(ongoing) Private –2(completed) Government –02(completed) ChapterBook –1 Patents- 2 • • • PROFESSIONAL ACTIVITIES H-INDEX: AWARDS/HONOURS SPONSORED PROJECTS (IIFPT,Tanjavur). processing Technology Indian Institute of food committee,advisory Member, Research Shivaji University Kolhapur. of Assistant Professor at committee for appointments Member, Selection 17. university Kolhapur, 2016- and at technology Shivaji in subject of science food Recognition Committee Member, Research and University), Pune. Technology (Deemed Institute of Advanced Technology at Defence for Food (BoS) M.Sc. Member, of Board Studies 16 and 2016-17. Mumbai Chapter for 2015- Vice President of AFST (I), 17 • capable of modification surface non-thermal process is which as plasma a used Cold can be • • • • • • • • IMPACT WORK AND DONE IT’S HIGHLIGHTS OF RESEARCH technology. areathe and of science food and international in journal Referee, for various national Chapter 2016. from AFST (I),Mumbai TeacherRegeBest Award Recipient of Prof. D.V. Association. Life Member, Alumni UDCT (ISFE), USA. of Food Engineering Society Member, International (BRSI). of IndiaResearch Society Life Member, Biotech (ACCTI). and Technologists of India of Carbohydrate Chemists Life Member, Association (I)]. Technologists, India [(AFST of Food Scientists and Life Member, Association New Delhi. BUREAU of Indian standard committee (FAD 28)at products food sectional Member, Test for method various universities inIndia. Examiner for Ph.D thesis of Food Engineering and Technology I Institute of Chemical Technology I 243 Journal Journal (5 year) impact factor impact factor 4.92 3.66 3.67 3.92 5.11 11.85 4.92 4.92 no. in food systems as stabilizers, stabilizers, as in food systems modifying texture and viscosity are gums plant Few agents. their food for established well focus is our but applications the explore identify and to lesser known from gums edible isolated The plants. indigenous their willgums for be studied not but includes characteristics rhelological viscosity, to limited food applications. and properties Year, Vol.: Page Page Vol.: Year, 2009, 113(4), 1165–1168 2008, 93:123-132 2017,77, 187-191 2017,102, 266-271 2017,157,1723- 1731 2011, 29 418–435 2011, 127 (4), 1668-1672 2010, 120(3), 805- 809 Journal Plant Cell, Tissue Cell, Tissue Plant Organ and Culture Food ChemistryFood ChemistryFood ChemistryFood International International of Journal Biological Macromolecules Carbohydrate Polymers Biotechnology Advances Food Control utilized for extrusion as well as as well as extrusion utilized for to willthere be addition value grains. these indigenous used beingcommonly are Gums foods. The process is well is process foods. The thecommon with studied a as legumes few and cereals laboratory our In material. raw the possible the focus on is grains indigenous of utilization the locally so legumes that and be can material raw available Title of ☐-carotene fromDaucuscarota. fromDaucuscarota. ☐-carotene of formation in papads formation surface methodologyResponse in production for media optimization (papadkhar) and its substitute substitute its and (papadkhar) (2:1 sodium carbonate:sodium acrylamide on bicarbonate) wheat flour based Indian traditional traditional Indian based flour wheat pooris and chapattis staples, an alkalineof salt Effect irradiated stored potatoes stored irradiated on starch of damaged Effect in whole acrylamide formation pharmacological applications pharmacological in fried chips Acrylamide content non- and irradiated from prepared Cyclosporin A — A review Cyclosporin production, fermentative on and processing downstream Functional and rheological and Functional treated plasma cold of properties rice starch nilotica exudate gum and acacia gum and nilotica exudate gum growth and aflatoxins production production aflatoxins and growth groundnuts on Acacia of study Comparative Influence of cold plasma on fungal plasma of cold Influence Sr. No. 8 7 6 5 4 3 2 1 TEN BEST REPRESENTATIVE PUBLICATIONS/PATENTS REPRESENTATIVE BEST TEN grains. Extrusion being commonly is sncak of manufacture used for chemical changes occur during changes chemical their and treatment plasma the of quality overall on impact morphology. The objectives of objectives The morphology. but include may these studies the physico- study to limited not and surface sterilization. The The surface sterilization. and food grains of processing plasma in surface lead changes to may 244 I Institute of Chemical Technology I Annual Report 2016-17 nutritional products, Food enzymes,development of novel edible coating, plant based such as ultrasonication and processing and preservation Novel of methods food peptides,protein hydrolysates, metabolites, Bioactive Natural pigments, Microbial phytoconstituents,beneficial Nutraceuticals/ health purification, Enzymology, technology,Extrusion Protein CAP/MAP technology, and vegetable processing, Low Fruitfoods, GIfoods, Traditional Foods, Fermented industry nutrition, food Enzymes inthe Human Nutrition, Advances in Food Biotech lab, of Basics Principles of Food preservation, and science food technology, packaging, Current topics in plantation products, Food Nutrition, Technology of of constituents, food Chemistry RESEARCH INTERESTS SUBJECTS TAUGHT 10 9 deep-fat fried product.deep-fat fried reduction inoil content of amodel Screening of hydrocolloids for flavouring compound, vanillin. starches for entrapment of model screening of granule small sized Starch-based spherical aggregates: Associate Professor, Coordinator MTech (Food Biotechnology) B.Sc. (Hons.),M.Sc. (Tech.), Ph.D.(Tech.) ANANTHANARAYANDR. LAXMI International year)-10 (this International- 44 Masters (ongoing) –7 Ph.D. (Completed) –2 Masters (completed) –73 Ph.D. (ongoing) –16 safetyfood and quality. industries, food of scale small testing by proteomics, problems authentication/ allergenicity adulteration/ contamination/ • • 2017 scholar*As google on per June, citations: 2057 /chapters-Book 01 Peer-reviewed-33 National –02 HIGHLIGHTS OF RESEARCH PROFESSIONAL ACTIVITIES H-INDEX: RESEARCH PUBLICATIONS RESEARCH STUDENTS Alumni Association. Life Member, UDCT Technologists (India). of Food Scientists and Life Member, Association Fett/Lipids Polymers Carbohydrate 12 221 1998, 6(101),217- 2003, 53,45-51 exploitation of novel methods She has investigated the nutraceutical richingredients. from legume sources and allergens, isoflavonesbased as bioactive legume peptides, nutritional of such foods aspects She explored has also various of producers sector. inthis attractedhas also attention the stabilization and preservation her workwhile on batter idli manufacturersto by scale small widely and recognized referred of staling inchapatti has been etc. Her work on prevention healthy foods, snacks, extruded properties, foods, functional nutritional improved with fermentedfoods, foods foods, worked area inthe of traditional and biochemistry. She has technology, biotechnology food and technology, bioprocess on topics varied of science food outcarried extensive research Dr. Ananthanarayan Laxmi has IMPACT WORK AND DONE ITS 2.26 5.15 Food Engineering and Technology I Institute of Chemical Technology I 245 year) impact Journal Journal factor (5 factor 4.115 4.115 11.85 1.123 1.123 1.596 2.927 2.9 no. topics of research interest for for interest research of topics Laxmiundertaken has Dr. her. in exploring research extensive purification the production, various of characterization and such metabolites microbial and pigments enzymes, as antimicrobials. Year, Vol.: Page Page Vol.: Year, 2009, 2(4): 391- 399 2009, 2(4): 344- 352 2009, 27(4):489- 501 2014, Article in Press 2013, 50(6): 1114- 1121 2013, 47: 149- 155 2011, 7(2):8 2010, 878 (19): 1549-1554 Name of the Journal of Name Advances Journal of of Journal B: Chromatography Analytical Technologies and in the Biomedical SciencesLife Bioprocess and Food Technology Bioprocess and Food Technology Biotechnology Journal of Food Science Food of Journal Technology and Biology Computational Chemistryand of Journal International Engineering Food Journal of Food Science Food of Journal Technology and area of food safety. She has has She food safety. of area in also undertaken research characterization of the area fruitbased of deactivation and inhibitors. enzyme and enzymes based sources plant Natural based plant and pigments of also activities are enzyme Title niger fermentation for the for fermentation niger glucose oxidase of production overview - An oxidase Glucose ragi (Eleusine coracana) by by coracana) ragi (Eleusine use as its and chromatography ligand affinity an by lycopene of Purification chromatography phase reverse Aspergillus of Optimization oxidase-catalase: Optimization Optimization oxidase-catalase: parameters immobilization of the immobilization improve to yield bifunctional of a Purification from inhibitor amylase/protease batter batter and putative of Identification chickpea cross-reactive potential allergens (Cicer arietinum) in silico approach an through glucose of Co-immobilization rice flour on physicochemical physicochemical on rice flour ready-to-eat of properties snacks expanded in vitro and Characterization lactic of evaluation probiotic idli from acid bacteria isolated Effect of extrusion process process of extrusion Effect pregelatinized and parameters Sr. No. 8 7 6 5 4 3 2 1 TEN BEST REPRESENTATIVE PUBLICATIONS/PATENTS REPRESENTATIVE BEST TEN based on proteomics and has has and based proteomics on in the undertaken research etc. She has shown interest interest shown has She etc. methods for in developing food adulteration of detection of food processing for food for food processing of edible as such preservation MAP ultrasonication, coatings, 246 I Institute of Chemical Technology I Annual Report 2016-17 Downstream processing of Fermented indigenous foods, utilization of waste, food gluten formulations, free low glycemic index foods, legume products health - product development, Cereal – chemistry, and technology development, Nutraceuticals andtechnology product Traditional –chemistry, foods product development, Indian processing –process and and chemistry Cereal laboratory analysis-I,II, Food technology analysis Technical (Chemical), Food processing (I),Food biotechnology and genetics, technology, Advances infood and of science Basics food and science in food technology, plantation crop, Current topics microbiology, Technology of legumes and Food oilseeds, Technology of cereals, RESEARCH INTERESTS SUBJECTS TAUGHT 10 9 based snack food based south Indian cereal-Legume- fermentation of popular idli-A Effect of -amylase addition on aqueous environment stabilizationAqueous and non- Enzyme stability and Assistant Professor of Food Technology B.Tech., M.Tech, Ph. D(Tech.) DR. S. ARYA Book /Monograph-Book 1 Conference Proceedings –34 National- 15 year)-10(this International –42 Masters (ongoing) –8 24 – (completed) Masters Ph.D. (ongoing) –6 biomolecules. • • 2017 scholar*As google on per June, citations: 527 ) (Completed -3 Private Government -3(Completed ) SPONSORED PROJECTS RESEARCH PUBLICATIONS RESEARCH STUDENTS PROFESSIONAL ACTIVITIES H-INDEX: (BRSI), India. of IndiaResearch Society Life Member, Biotechnology Chapter Technologists (I),Mumbai of Food Scientists and Member, Association Executive CommitteeLocal and Technology LWT -Food Science Process Biochemistry 12 International 1059 2008, 41(6):1053- 43(10):1019- 1032 2008, technology, extension staling, characterisation, and chemistry nutritional improvement and and standardisation, such as product development on variousis focused aspects naan and kulcha. Her work thalipeeth, thepla, khakhara, suchfoods as chapatti, phulka, staple cereal based in particular area of Indian traditional foods, worksDr Shalini inthe Arya • • • • AND IMPACT ITS RESEARCH WORK DONE HIGHLIGHTS OF Mumbai Association (CPAA), Member, CFT-PBN Alumni (ISFE), Pullman, USA. of Food Engineering Society Member, International London. Industry (SCI), Chemical Member, of Society Technologists of India. Carbohydrate Chemists and Life Member, Association of 3.107 2.983 Food Engineering and Technology I Institute of Chemical Technology I 247 Journal Journal (5 year) impact factor impact factor 0.450 3.107 1.123 0.450 0.463 3.334 no. cost nutritious premixes. nutritious cost low glycaemic index using using index glycaemic low locally and available cost low this to addition In ingredients. been has Shalini helping Dr. food industries multinational food traditional developing for e.g. for technologies product instant bhaji, paratha, chapatti, helped has food She mixes. low developing for industries formulation, index glycaemic paratha fibre high soluble atta high protein premixes, low healthy other and premix Year, Vol.: page Vol.: Year, 2008, 32(3): 378- 403 2014, 5 (2): 614–619 201452(5), pp. 2833-2841 2014, 38 :1198– 1206 2009, 5 (3) :1-19 2009, 112 (4): 1010-1015 Name of the Journal of Name International Journal Journal International Engineering Food of ChemistryFood Food of Journal and Processing Preservation LWT- Food Science Food LWT- Technology and Food of Journal Scienceand Technology Food of Journal and Processing Preservation India unfortunately becoming becoming unfortunately India diabetes country for capital affected cardiovascular and developing thus and population product effective cost very is technologies necessary. research her and Dr Shalini Indian developed have group having food products traditional industry waste into value added value into industry waste peptides bioactive products, seeds, underutilised plant from glycemic low of development foods,index functional food and peanuts from products gluten of improvement quality bread. free flat Title Inhibition of staling in chapatti in chapatti staling of Inhibition bread) flat unleavened (Indian flat bread flat surface response of Use the methodology investigate to of milling conditions effects dough starch, damaged on quality chapatti and stickiness preparation of hypoglycaemic hypoglycaemic of preparation unleavened thepla-Indian bread flat vegetable on dough gum of guar Effect in staling and stickiness unleavened Indian chapatti–an on physicochemical and sensory and physicochemical on functional bread of properties of dryingstorage Effect and of components bioactive on wood apple and jambhul in the fruits by-products of Use Effect of flaxseed flour addition of flaxseedEffectflour addition Sr. No. 6 5 4 3 2 1 TEN BEST REPRESENTATIVE PUBLICATIONS/PATENTS REPRESENTATIVE BEST TEN under cereal category. She also She category. cereal under food of utilisation on works recognised during international international recognised during and conferences national and prize first with awarded was that are regularly consumed by by consumed regularly are that the locals. was chapatti on work Her health in India and that too that and health India in are that based the resources on food staples and locally available etc) for these products, all of all of these products, for etc) reaching far have whichwould public in improving significance of shelf life using various various using life shelf of oxygen (MAP, technologies freezing chemical, scavenger, 248 I Institute of Chemical Technology I Annual Report 2016-17 citations: 58 ChapterBook –2 Conference Proceedings –1 International- 5 Masters (ongoing) –3 Masters (Completed) –3 Technology, Waste Management Food Biotechnology, Bioprocess Technical Analysis Lab Technology, Lab, Biochemistry Processing, Fermentation Waste Management inFood Principles of Food Analysis, Food Biotechnology, H-INDEX: RESEARCH PUBLICATIONS RESEARCH STUDENTS RESEARCH INTERESTS SUBJECTS TAUGHT 9 8 7 solving safety food issues Role of novel nanomaterials in unleavened flat bread) Staling of chapatti (Indian flat bread) I- part hydrocolloids of chapatti (Indian unleavened whole wheat dough and quality characteristicsrheological of Influence of additives on 4* UGC Assistant Professor B.Pharm., M.Tech, Ph. D(Tech.) DR. JYOTI S.GOKHALE • • *As Scopus per on June, 2017 efficacy of efficacy manydrug products key factor safety inthe and synthesisin drug and is a It it of utmost importance ubiquitous concept innature. development. is Chirality a and producttechnology food management, fermentation of chiral resolution, waste Dr. Jyoti works area inthe IMPACT WORK AND DONE IT’S HIGHLIGHTS OF RESEARCH PROFESSIONAL ACTIVITIES (BRSI), India. of IndiaResearch Society Life Member, Biotechnology Life Member, UAA. Safety of Nutrition &Food European Journal Food Chemistry Food Hydrocolloids 317. 2014, 4(4):301- 2007,101: 113-119 2007, 21:110-117 unconventional sources. food isolation of proteins from fermentation and technology frommetals polluted water, on biosorption of heavy Currently she is working and fine industry.chemical value inpharmaceutical pure products of commercial synthesize enantiomerically in non-aqueous to media worked on of use the enzymes pharmaceutical market. She has significant force global the in continue drugs Chiral a to be pharmaceuticalthe industry. increasingly important in intermediates has become single enantiomers of drug and thus production the of - 3.334 3.525 Food Engineering and Technology I Institute of Chemical Technology I 249 0.52 2.64 -- -- Journal impact impact Journal year) (5 factor 2.738 2.98 0.759 extension, Sensory extension, analysis, Legume optimization, Process Enzyme rich functional bread, based time-temperature indicator 2013, 5(9), 1025- 1033 2014, 3, 27-34 ISBN: InTech, 980-953-307- 968-9 5: Municipal Vol Pg Solid Waste, 290-308 Year, Vol.: page page Vol.: Year, no. 739- 2011, 86(5), 748 2011, 50, 12975- 12983 2011, 9, A77, 1-15 Current Catalysis Current Biodegradation/ Book 1 Enviromental Scienceand Engineering Industry and Engineering Chemistry Research Journal International Chemical Reactor of Engineering Science Natural Name of the Journal of Name Chemical of Journal and Technology Biotechnology RESEARCH INTERESTS RESEARCH Food Process Engineering, Engineering, Process Food food, of processing Nonthermal Shelf-life modeling, Kinetics processing lab I lab processing DR. SNEHASIS CHAKRABORTY DR. SNEHASIS D (Tech.) Ph. M. Tech, B.Tech., B.sc., Technology Food Professor, Assistant Environmental Protection in Protection Environmental Scenario Indian using Novozyme 435 Novozyme using and Separation for Methods Biodegradation Recycling of Products Holistic Viridiplantae: Security Food for and Approach Optimization and kinetic and Optimization catalyzed lipase of modeling 2-octanol in of resolution chiral media non-aqueous of Synthesis Assisted Microwave Acetate 2-(4-aminophenyl) Ethyl Catalyzed Enantioselective Enantioselective Catalyzed (RS)-2-pentanol of resolution Chiral of Optimization (R,S)-1- of Resolution Statistical by Phenylethanol Methods modeling of lipase catalyzed catalyzed lipase of modeling of N-acetylation enantioselective under (±)-1-phenylethylamine irradiation microwaves Statistical and modeling Kinetic Lipase of Optimization Title kinetic and Optimization 7 6 5 4 3 2 No. 1 Sr. SUBJECTS TAUGHT SUBJECTS and technology of plantation plantation technology of and food lab, food analysis crops Food engineering, advances in advances engineering, Food topics food current engineering, technologyin food science and TEN BEST REPRESENTATIVE PUBLICATIONS/PATENTS REPRESENTATIVE BEST TEN

250 I Institute of Chemical Technology I Annual Report 2016-17 Peer-reviewed- 6 chapter: 3 Book /Monograph-Book 4 International year)- (this 03 19 International- Masters (ongoing) –03 • • • *As Scopus per on June, 2017 Citations: 165 Private -1(Ongoing) (Ongoing) -1 Government PROFESSIONAL ACTIVITIES H-INDEX: SPONSORED PROJECTS RESEARCH PUBLICATIONS RESEARCH STUDENTS TEN BEST REPRESENTATIVE PUBLICATIONS/PATENTS 2 1 No Sr. Sr. Research Society of IndiaResearch Society Life Member, Biotechnology (AFSTI). Technologists, India of Food Scientists & Life Member of Association Chapter. Technologists (I),Mumbai of Food Scientists and Member, Association Executive CommitteeLocal Mishra, H.N. Knorr, D., & S., Baier, D., Chakraborty, H.N. & Mishra, N., Rao, P.S., S., Kaushik, Chakraborty, Author 6* mixed with sugar. puree in strawberry polyphenoloxidase and pectinmethylesterase polygalacturonase, inactivation of High pressure purees and juices. applications on fruit on its recent enzymes: Areview inactivation of High-pressure Title in Food Process Engineering. Kharagpur during his master’s & Food Engineering, IIT Department of Agricultural and topper Departmental in was Institute the Silver Medalist by processing parameters. He qualityfood parameters affected and mathematical modelling of processing of beverages fruit young academician working on Snehasis is a Chakraborty 2015.Dr.since October Technology,Chemical Mumbai Technology, Institute of of Food Engineering and Professor in Department is working as an Assistant Dr. Snehasis Chakraborty • IMPACT WORK AND DONE ITS HIGHLIGHTS OF RESEARCH Mumbai Chapter (2016-17). Technologists, India – of Food Scientists & Treasurer of Association (BRSI), India. Comprehensive Processing and Bioproducts Journal of Food Food Safety andScience inFood Reviews Journal 95 13(4) Vol Science CentreScience (Narodowe reviewer inNationalan expert chapters.book as He served research papers, one 6 book, He has published 20referred Thesis 2017 by ICAR, India. Jawaharlal Nehru Outstanding IIT Kharagpur received the pineapple puree conducted at pressurehigh processing of Fellowship. His PhD thesis on at Germany through DAAD on processing of beverages fruit He had hands on experience pulsed lightpulsed processing. treatmentlike thermal and differenttreatment conditions and modeling kinetic the under on developing beverages fruit His research team focus basically nonthermal processing of food. His research area on focusses Elsevier, Springer and Wiley. of international journals from reviewer as an expert served Poland. In addition, he also NaukiCentrum - NCN), 281-291 578-596 Page 2015 2014 Year 2.687 4.903 Impact Factor Food Engineering and Technology I Institute of Chemical Technology I 251 1.649 3.445 2.997 2.997 2.997 2015 2015 2015 2015 2015 E1763- E1775 117-127 1-9 57-68 10-21 80(8) 211 28 27 28 Innovative Innovative ScienceFood & Emerging Technologies Science International Food of Journal Microbiology Innovative Innovative ScienceFood Emerging and Technologies Food of Journal Innovative Innovative ScienceFood Emerging and Technologies in pineapple in pineapple (AnanascomosusL.) high- during puree processing. pressure High of Effect Processing Pressure Physicochemical on Properties Bioactive and in Litchi Compounds based Fruit Mixed Beverage optimization of of optimization parameters process of fuzzy analysis and sensory high of data pressure-temperature pineapple treated puree. model Empirical based Weibull on distribution the describing destruction kinetics microbiota natural of pressure and thermal and pressure treatments. of combined Effect high pressure- temperature color on treatments and nutritional attributes quality pineapple of L.) (Ananascomosus puree surface Response Kinetic modeling of of modeling Kinetic polyphenoloxidase peroxidase and inactivation in pineapple L.) (Ananascomosus high during puree Jayachandran, Jayachandran, L. E., Chakraborty, S. P. S., & Rao, S., Rao, P.S., & P.S., S., Rao, H.N. Mishra, Chakraborty, Chakraborty, N. Chakraborty, Chakraborty, S., P. S., Rao, H. & Mishra, Mishra, H.N. Mishra, Chakraborty, Chakraborty, & P.S., S., Rao, Mishra, H.N. Mishra, Chakraborty, Chakraborty, & P.S., S., Rao, 7 6 5 4 3 252 I Institute of Chemical Technology I Annual Report 2016-17 • • • TECHNOLOGY) ENGINERING AND B.TECH (FOOD VISITING FACULTY 9 8 10 4B, Annapurna, Dr. Smita Kandar, Hiranandani enclave, tilak 602, Ms. Tirtha Gala, Mumbai Ravindra Zende, Technology Division, BARC, Research Group, Food Officer,Meat Technology Dr. S.P.Chawla, Scientific Anushaktinagar, Mumbai. S., &Rao, P. S. Chakraborty, L. E., Jayachandran, Mishra, H.N. S., Rao, P.S., & Chakraborty, Mishra, H.N. S., Rao, P.S., & Chakraborty, beverage mixed fruit based processed litchi pressurein high resistant enzyme of most the baro- Inactivation kinetics treatmentsthermal high-pressure and in pineapple during of bromelain fruit inactivation kinetics Modeling the puree during storage (AnanascomosusL.) processed pineapple and thermally of pressure high quality attributes Changes in • • BIOTECHNOLOGY) AND (FOOD TECHNOLOGY) ENGINEERING AND M.TECH. (FOOD Veterinary College, Paral. & Management, Bombay Dept Livestock Production Dr. S.T. Hande, Asst. Prof. , Mumbai mandir road, parle vile (e), BARC, Trombay, Mumbai – Dr. Jayant Bandekar, R. Technology Bioprocess Food and Technologies and Emerging Food Science Innovative Technology Bioprocess Food and 33 9(5) 9(7) • • • 10-18 768-791 1135-1147 Mumbai NirmalaScience, Niketan, Professor, of College Home Dr. Veena Yardi, Associate Mumbai. Vastu Park, Malad West, Dr. Joseph C-602, ILewis, Nagar, Thane (W). Pokhran Rd.No.1 Samta Post, Near Raymonds, Gagangiri Avenue, J.K.Gram Dr. Motey, Rashmi 403, 400 085 2016 2016 2016 2.997 2.574 2.574 Food Engineering and Technology I Institute of Chemical Technology I 253 Laboratory Assistant Assistant Laboratory Mr. Shashikant Magdum Magdum Shashikant Mr. P.M. received the first the first received P.M. and best paper for prize awards- paper best invited at respectively papers oral conference international better for biotechnology on USA. Tampa at tomorrow campus, Mysore. campus, S. S. Lele received Prof. research sponsored DBT in mushrooms on project Teri. with collaboration received Annapure U.S. Prof. Award the Best Teacher Rege-AFST (Prof.D.V. Chapter-2011 Mumbai 2016. Endowment) S.S. Arya selected as Dr. Life 2016 ILSI-International Malaspina ScienceInstitute scholar. International Shanooba LeleS. S. and Prof. ¾ ¾ ¾ ¾ UNDERGRADUATE UNDERGRADUATE ¾ ¾ ¾ ¾ by (Women (Women Mr. Chitra B. Koli B. Chitra Mr. Laboratory Attendant Attendant Laboratory Mrs. Pramila P. Pawar Pawar P. Pramila Mrs. Laboratory Assistant Laboratory , 2016. Best paper award Best paper award Young Scientist Award 2016 Award Scientist Young (I) CSIR, CFTRI AFST India” to the paper “A Review “A the paper to India” Carbon Alternative on Biological for Sources Waste”. Nitrate of Treatment received Waghmare Ashish “The at the best award poster Conference 7th International Biofuel Algal biomass, on organized Bioproducts”, and Elsevier by in Miami, June, 18-21st US, on Florida, 2017. S.S. Arya selected as Dr. National Award Award National “UnchamazaZoka – in Science for Achiever by society given category) Zee Marathi “Sri S. Lele S. received Prof. Ram prize memorial Ganga -2016” Engineers of the “Institution ¾ ¾ ¾ ¾ ¾ ¾ Laboratory Assistant Laboratory Mr. Santosh J. Rajam Rajam J. Santosh Mr. Laboratory Attendant Laboratory Ms. Sangita R. Dhakne Ms. Sangita Prof. S. S. Lele received S. S. Lele received Prof. Science Corner in Marathi Science Corner in Marathi radio, FM Rainbow on 2017. January, April 2017. April S. S. Lele Delivered Prof. 3 talks, on 90 mins total Prof. S. S. Lele Interviewed Prof. ParleKatta, at mins 90 for interview, Jubilee Diamond given by Akhil Bharatiya Akhil by Bharatiya given Mahasangha, Chitpawan 2017. April June 2017. June S. S. Lele Received Prof. Award Achiever Woman across the country given the country given across Council of Indian by in Research Agricultural Dr. S. Chakraborty received S. Chakraborty received Dr. in award Best Thesis PhD Engineering Agricultural ¾ ¾ ¾ ¾ ¾ Mr. Ganesh S. Bhagat Ganesh Mr. Laboratory Attendent Attendent Laboratory Laboratory Technician Technician Laboratory SUPPORT STAFF SUPPORT HONOURS HONOURS MAJOR AWARDS / AWARDS MAJOR ¾ ¾ ¾ ¾ ¾ Mrs. Sagarika S. Jadhav S. Jadhav Sagarika Mrs. 254 I Institute of Chemical Technology I Annual Report 2016-17 • SEMINARS & PROJECTS AND POSTGRADUATE 5. 4. 3. 2. 1. B. ENGINEERING TECH.(FOOD &TECHNOLOGY) PROJECTS 16. 15. 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. B. ENGINEERING TECH.(FOOD &TECHNOLOGY) SEMINARS No. Sr. Sr. M.Tech student presents a B.Tech student and first year studentevery of final year As of apart curriculum, the Chandrima Shrivastava WavareDarshan Rushabh Gowardipe Kolte Dipti Mahesh Dudhal Piyusha Patil Prathamesh Kudalkar Narang Medha Dhwani Mistry Batul Hussain Montica Sawant Shaikh Anas Bansal Shashank PathakAmeya Moksha Chib Manjari Mukherjee Chandrima Shrivastava Shashank Bansal Shashank PathakAmeya Moksha Chib Manjari Mukherjee Student Vegetables/ Plant Milk Preservation of nuts and –science technology Products Enzymes inBakery applications Quorn: chemistry, technology, processing and inactivation enzymes of based fruit Recent studies and inthermal non-thermal Waste utilisation from coffeebeans Value addition to tropical-exotic waste fruit Fermented cereal/legume multigrain products sourcesInsects as food Cloud point of bioactives extraction food processing, applications and benefits health chemistry, seeds: Quinoa technology, concentrates FractionationDry of Indian legume protein Tea beverage Sugar Indian free confection beverage Development tropical of based RTS whey fruit Mix Fruit leather fermented pulse-protein Developmentof bread functional using Micrencapsulation using extrusion processing light treatmentPulsed of products fruit Trehalose -AFood Additive quantification of adulterants systems in food Recent techniques for identification and (B. Tech.) and postgraduate guiding undergraduate the FETD actively participate in The faculty members of formin the of aseminar. submits awritten review topictechnical specific and Title (* Indicates women student) arewhich tabulated below: activities other curricular seminars, project reports and (M. Tech.) students for their S. Chakraborty U.S. Annapure L. Ananthnarayan S. Chakraborty S.S.Arya S. Chakraborty U.S. Annapure S. Chakraborty U.S. Annapure L. Ananthnarayan U.S. Annapure S.S. Lele J.S. Ghokhale RSS L. Ananthnarayan S.S. Lele S. Chakraborty S.S.Arya R.S.Singhal S.S.Arya S.S.Arya Guide Food Engineering and Technology I Institute of Chemical Technology I 255 S.S.Arya S. Chakraborty Ghokhale J.S. Annapure U.S. S.S. Lele S. Chakraborty S.S. Lele S.S.Arya R.S.Singhal L. Ananthnarayan Annapure U.S. Annapure U.S. S. Chakraborty S.S. Arya R.S.Singhal S.S. Lele Annapure U.S. S. Chakraborty S.S.Arya Annapure U.S. R.S.Singhal Ghokhale J.S. S.S.Arya L. Ananthnarayan S.S. Lele R.S.Singhal Ghokhale J.S. S.boulardii polyphenol-recent update polyphenol-recent Algal beta-glucan to overviewagriculture An from Cashewapple: food processing in the cerevisiae sacchromyces of Applications & enzymes proteins of production on allergen effects Processing process in fermentation rate transfer Oxygen vegetables fruits and Fermented probiotic gum on plant of potential Probiotic Physicochemical, functional and nutritional nutritional functional and Physicochemical, for flour wheat whole of characterization recent bread: be to used in flat suitability its updates Aerogels management & stress Nutrient of gums Modification food during interaction Protein-carbohydrate processing legumes kinetics of Swelling fruit/fruit of waste kinetic study Degradation Functional bread from basil seed from bread Functional idli mix instant Improved and oilseed juice clarified Papaya jiggery with Chyawanprash its and Sangri from gums Extraction of in foods application seed and beverage oil Pomegranate (TTI) indicator integrator Time-Temparature in bakery products industry Multigrain Development of low-calorie antioxidant rich antioxidant low-calorie of Development sapodilla jam Quinoa from alternatives Healthy powder juice Lemon Ginger Jaggery with formulations bar Chocolate seeds using bar snack of Development Mukesh Kumar Patel Kumar Mukesh Sukhdev Sangle Nitin Chauhan Prabhat Alisha Sukhija Alisha Bharwani Jagdish Harsha Rishab Dhar Goyal Shubham Awasthi Sneha Saee Nikam Kapil Rai Kishori Balu Panmand Krutika Anil Bhangale N.V. Nivedita Abisheka Pandian T. Pandian Abisheka Harshal Pegu Kakoli Mahesh Dudhal Mahesh Dipti Kolte Gowardipe Rushabh Darshan Wavare Batul Hussain Batul Mistry Dhwani Medha Narang Kudalkar Prathamesh Patil Piyusha Anas Shaikh Sawant Montica 5. 2. 3. 4. M.TECH. (FOOD BIOTECHNOLOGY) SEMINARS M.TECH. (FOOD BIOTECHNOLOGY) 1. 11. 9. 10. 7. 8. 5. 6. 4. 2. 3. 16. SEMINARS & TECHNOLOGY) M.TECH. (FOOD ENGINEERING 1. 15. 12. 13. 14. 9. 10. 11. 7. 8. 6. 256 I Institute of Chemical Technology I Annual Report 2016-17 (FBT) / BIOPROCESS TECHNOLOGY (BPT)] PH.D. (TECH.) ENGINEERING [FOOD AND TECHNOLOGY (FET)/ BIOTECHNOLOGY FOOD RESEARCH TOPICS (THESIS WORK) 9. 8. 7. 6. 4. 3. 2. 1. 4. 3. 2. 1. M. TECH.(BIOPROCESS TECHNOLOGY) 10. No. Sr. Sr. SAP) Giri Shital* (UGC (UGC SAP) Rahul Rathod (UGC SAP) Bawane Amruta* (UGC SAP) Jadhav Manisha* Research Scholar Research Scholar Shyam Mewada Vasudha Borkar Niddhi Kulkarni Vaibhav Kalokhe Sumita Kumari Gaikwad Shubham Bharat Shraddha Srinivasan Shaikh Lubna Bagum Shaikh Jameel Sana & Sponsors & SLIET, Punjab LIT, Nagpur ICT, Mumbai SLIET, Punjab Previous Previous Institute Collagen fromCollagen non animal sources CHO line cell Upstream production of denosumab from as well as substrate Method fermentation-methanol as aproduct lipase enzyme immobilization and industrial application of of downstreaming aspects General produced by acidbacteria lactic Food and benefits health of exopolysaccharides Marine nutraceuticals components Counteracting hangover with food vegetables Recent trends inpackaging of & fruits state fermentation Food products &processes involving solid products on based food extruded Development of (FET) glycemic index foods development of low Studies in product (FET) food extruded Development of (FET) during extrusion of constituents added Studies on stability sorghum (FET) Project Title June 2011 July 2011 April 2014 2010 Sept Registration Date of L. Ananthanarayan L. U. S.Annapure S.Singhal R. U. S.Annapure Amit Pratap L. Ananthnarayan S.S.Arya R.S.Singhal S.S. Lele L. Ananthnarayan Dandekar Prajakta R.D. Jain A.M. Lali Guide Food Engineering and Technology I Institute of Chemical Technology I 257 U. S. Annapure U. L. Ananthanarayan L. Ananthanarayan S. S. Arya L. Ananthanarayan S. S. Arya R. Singhal S. R. S. Singhal S. S. Arya December 2012 July 2012 July 2012 July 2013 July October 2012 2013 July July 2011 July 2012 April 2013 July Studies on functional on Studies foods (FET) on Studies and production of characterization bread flat gluten-free (FET) effect on Studies plasma cold of on processing rice of properties varieties (FET) commonly commonly in India consumed (FBT) in Studies biotechnological aspects food of (FBT) allergens Chemistry and cereal- technology of basedlegume Indian food traditional (FET) downstream downstream and processing of applications cutinase microbial (BPT) bio- Extraction of valuable and oil from products (BPT) microalgae bioactive on Studies peptides from selected legumes Fermentative and production downstream of processing (BPT) zeaxanthin Fermentative production, ICT, Mumbai ICT, Mumbai ICT, MAU, Parbhani D.Y.Patil, Navi Navi D.Y.Patil, Mumbai MAU, Parbhani ICT, Mumbai ICT, Navi D.Y.Patil, Mumbai ICT, Mumbai ICT, Mumbai ICT, SAP) T. Rohit (UGC (UGC Rohit T. Patil Sonal* Patil (UGC SAP) Tupe Rupesh Rupesh Tupe (UGC SAP) (UGC-SAP) Gaikwad Sonali* Gaikwad Kulkarni Anuja* Anuja* Kulkarni (UGC-SAP) (DBT) Bhaskar Bincy* Bhaskar Waghmare Waghmare (UGC Aashish SAP) Choudhari Choudhari (UGC Sandeep SAP) Joshi Chetan Chetan Joshi (UGC SAP) 13. 12. 11. 10. 9. 8. 7. 6. 5. 258 I Institute of Chemical Technology I Annual Report 2016-17 15. 14. 23. 22. 21. 20. 19. 18. 17. 16. *(DBT) Sweta Deshaware (UGC SAP) Arekar Chetan (UGC SAP) Sonawane Sachin (UGC SAP) Purohit Pulkit Shantaram* Nagavekar Nupur Rajkumar Bhushette Pravin Mukund Mihir Desai Shah Nirali Nitin* Baburaj Regubalan (UGC SAP) K. V. Umesh ICT, Mumbai Chennai Campus, AICT University, Anna ICT, Mumbai Delhi University, Amity Coimbatore University, Karunya ICT, Mumbai Nadu IICPT, Tamil ICT, Mumbai Jalgaon UICT, NMU, Jalgaon UICT, NMU, modification of Hydrophobic batter (FET) preservation of idli improvement and nutritional characterization, Studies inmicrobial nutraceuticals (FBT) bioavailability of Enhancing glycosides (FBT) for debittering of and approaches Indian population receptor gene inan TAS2R38 bitter taste polymorphism of Study on genetic wines (FBT)fruit Studies intropical preservation (FET) application infood and pepties itsseed Studied on fruit barsfruit (FET) utilization incereal/ andfruits their jamun and karwand Characterization of ingredients (FBT) for novel food technologies Extraction exudate gums (FET) Study on new (FET) meals deoiled indigenous oils and Studies on biopolymers (FET) July 2013 July 2013 2014 February May 2014 2013 October 2013 September May 2014 2013 September 2012 December July 2012 S. Lele S. Arya S. Lele R. S.Singhal R. U. S.Annapure S. Lele S.Singhal R. Ananthanarayan L. S.Singhal R. S.Singhal R. Food Engineering and Technology I Institute of Chemical Technology I 259 U. S. Annapure U. R. S. Singhal R. S. Singhal S. Annapure U. R. S. Singhal R. S. Singhal R. S. Singhal L. Ananthanarayan S. S. Lele S. Annapure U. 2015 2015 April May 2014 May 2014 January 2015 April 2013 July September 2015 September October 2013 2014 May October 2013 Modification Modification proteins of enhanced for functionality(FBT) and Processing of stability storage in added vitamins food(FET) in coconut Studies (FBT) processing processing and and processing of applications acrylamidase (BPT) of Development films biopolymer agricultural using biomass new seed on Study gums(FET) Process(BPT) In utilization of of utilization and sativum Nigella Lepidiumsativum seed (FBT) cake Enhanced production of (FBT) glutathione Fermentative production, downstream Studies in Studies fermentative production microbial of Transglutaminase (FBT) on Studies Jalgaon North Maharashtra University, Jalgaon Matunga ICT, North Maharashtra University, TNAU/ Cornell University degree joint North Maharashtra University, Jalgaon Matunga ICT, Shri Ramaswami Memorial University, Chennai Mumbai ICT, UICT, NMU, NMU, UICT, Jalgaon Mumbai ICT, Sachin Adsare Sachin Seema Bajaj* Abhijit Muley Abhijit Ketan Ketan Mulchandani Chaudhari Bhushan Sreedath Tulamandi Tulamandi Kashinath Bedade Dattatray Bedade Dattatray Singhu Singhu Bhupender Kadam DeepakKadam Sunil Sorde Kaurna Kaurna Sorde Liladas* 33. 32. 31. 30. 29. 28. 27. 26. 25. 24. 260 I Institute of Chemical Technology I Annual Report 2016-17 35. 34. 6. 5. 4. 3. 2. 1. SCIENCE (FS)] PH.D. SCIENCE [BIOTECHNOLOGY (BT)/ BIOCHEMISTRY FOOD (BC)/ (UGC SAP) Jayshree* Subramaniam Sowmya S. R. Anu Ahlawat* SAP) M.(UGC Bilal MominRahman (UGC SAP) Insulkar Prajakta* *(UGC SAP) VaishaliBagul (CSIR) Datta Suprama* (UGC SAP) Dabir Mugdha* Nashik College, KTHM Mumbai Birla College, NMU, Jalgaon Mumbai Ruia College, Coimbatore university, Karunya University Indraprasth GGS Mumbai of Science, Institute Kalyan Birla College, downstream production and fermentative Studies in boulardii (BT) Saccharomyces and profiling of Characterization enzymes (BC) based deactivation of fruit characterization and Studies in fucoxanthian (BT) processing of downstream production and Fermentative food(FET) health applicationtheir in grown plants and from hydroponically of phytonutrients characterization extractions and Studies on beverages(FBT) of based milk development Studies in arginase (BT) processing of dowmnstream production and Fermentative application (BT) biotechnological organisms and their from haloroterant of exopoly saccharide Study of production (BT) acid docosahexanoic processing of In process In process July 2013 In-process August 2013 July 2013 June 2013 Aug 2010 U. S.Annapure Ananthanarayan L. U. S.Annapure S. Lele U. S.Annapure U. S.Annapure Ananthanarayan L. S.Singhal R. Food Engineering and Technology I Institute of Chemical Technology I 261 R. S. Singhal L. Ananthanarayan L. Ananthanarayan L. Ananthanarayan S. S. Lele U. S. Annapure S. U. S. Annapure U. S. Annapure U. S. S. Lele September September 2013 December 2012 December 2012 December 2012 September 2013 December 2012 December 2012 December 2012 2013 July stability (FS) stability characterization of of characterization occurring isoflavones in commonly Indian consumed (BC)legumes breads: flat Indian and physicochemical aspects nutrituional (FS) with iron of Chelates and acids amino improved for sugars and bioavailability during ripening and and ripening during life shelf extended (BC) of Development methods biochemical of detection for in adulteration legume-based food traditional (BC) products Biochemical and studies development (BT) development in probiotics Studies (BT) isolation on Study characterization and allergens tomato of (BT) Biochemical of characterization selected indigenous fruit varieties Development Development phage-based of (BT) biosensor in traditional Studies foods:process technology and SNDT SNDT University, Mumbai of University Mumbai K.J. Somaiya Somaiya K.J. College, Mumbai SIES College,Sion K.J. Somaiya Somaiya K.J. College, Mumbai SASTRA University, Tamilnadu College, Ruia Mumbai Dept. of of Dept. Microbiology, of University Pune Shivaji University, Kolhapur Janve Madhura Madhura Janve Pramod * Bannerji * Amit Anamika Anuradha *(UGC Anuradha SAP) Deorukhkar Deorukhkar (UGC SAP) Amane Amane * Dhanashree (UGC SAP) Vishwasrao Vishwasrao Chandrahas Jamakhani (UGC Majeed SAP) Bhagwat Ashlesha Ashlesha Bhagwat * (UGC SAP) (UGC SAP) SAP) Aarti * Ghanate Vaidya Vaidya Aniruddha (UGC 15. 14. 13. 12. 11. 10. 9. 8. 7. 262 I Institute of Chemical Technology I Annual Report 2016-17 18. 17. 16. 26. 25. 24. 23. 22. 21. 20. 19. Pathan Fayaz Latif Dash Pratipanna * * Raosaheb Salve Akshata Mishra * Rachna Girish * GayatriBakshi Bhat Mohmad Sajeed Santosh Pradhan Sota* Riddhi Karangutkar* Amruta Sandesh Marathe Jayant * Vernekar Manvi College, Pune Furgusson Mumbai Ruia College Rahuri MPKV, Mumbai University of Mumbai University of Allahabad University of Mumbai University of SLIET, Punjab Kalina University, Mumbai College, Sion LTMM Matunga College, Khalsa functionality(BT) for enhanced polyphenols of sugars and biotransformation Enzymatic (BT) acid metabolism polyunsaturated fatty interaction of gene-diet-disease Elucidating the (FS) properties of legumes on physicochemical plasma processing Studies on effect of hydrolysates (BC) of protein and characterization protein hydrolysis Studies on enzymatic (FS) foods functional of peanut based Development In Process(FS ) (FS) fruits in selected associated inhibitors enzymes and Studies inpectinase In Process(FET) and products(BC) commoditiesin food degradation of AFB, andDetection (BC) polyphenol oxidase Studies on enzyme natural pigments(FS) & stabilization of characterization , purification, Studies on extraction 2013 October 2013 September In process 2013 September In Process April 2017 In Process 2015 September 2017 November 2012 December May 2014 L. Ananthanarayan L. S. Arya U. S.Annapure Ananthanarayan L. S.S.Lele Ananthanarayan L. Ananthanarayan L. Ananthanarayan L. S.Singhal R. S.Singhal R. U. S.Annapure Food Engineering and Technology I Institute of Chemical Technology I 263 R. S. Singhal U. S. Annapure U. S. Annapure U. S. S. Lele L. Ananthanarayan S. S. Lele R. S. Singhal S. Annapure U. S.S.Arya S.S.Arya L. Ananthanarayan April, 2016 April, April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, In Process In process In process In 2016 April, 2016 April, beverages on Studies of development bread functional flat with incorporated flaxseed of guar Modification clodecerulgum using anhydride succinic treatment on on treatment gums commercial isolation on Studies physiochemical and of characterization gum exadates plant Rosella on Studies food its and applications in the Studies of development healthfull fruit functional food Development Multi-Grain of functional beverage the study To of cereal effect ingredients flour rheological & on tectural effect on Studies plasma cold of In Process(FS) In process(FS) In Development sesame basedof UAS, UAS, Bangalore Amity University, Delhi Shoolini Shoolini university, Himachal Pradesh Tezpur University, Assam Jadhavpur University, Kolcatta Dapoli Karunya University Patel A.D. Institute of technology UAS, Bangalore Ruia College, College, Ruia Matunga Delhi University Agri Dapoli University, Niharika Soni* Niharika Divya M* Swarnali Das* Swarnali Vardan Singh Vardan Aroshi Sharma* Aroshi Bulbul Vij* Bulbul Vrushti Shah* Vrushti Cheryl Fernandes Sadawarte Sumankumari Sumankumari Maurya* Prajakta Nitisha Naik* Nitisha M.TECH. (FOOD ENGINEERING & TECHNOLOGY) & ENGINEERING (FOOD M.TECH. 8. 7. 6. 5. 4. 3. 2. 1. 28. 29. 27. 264 I Institute of Chemical Technology I Annual Report 2016-17 1. 9. 1. 10. 9. 8. 7. 6. 5. 4. 3. 2. M.TECH (BIOPROCESS TECHNOLOGY) M. TECH. (FOOD BIOTECHNOLOGY) Deepanshu Garg Vaishali Mishra* Sanjogita Gosavi* Sontakke* Shraddha Ashwini Kumar Thakre Bhupendra Thanakudan* Sruthy Priyanka Sawant* Haripurkar* Rutumbara Pratiksha Avhad* Saaylee Danait* Joardar* Manjusha Kolhapur KIT College, Kolhapur KIT College, Mumbai D.Y.Patil, New kolcatta technology, university of West bangal Ludhiana PAV, University Banasthali college, pune Sihgad University Banasthali Assam University, Tezpur M.P. university, singh gour Dr. hari Mumbai College, S.I.E.S. Mumbai College, Sahani Thadomal caratenoids from ofExtraction boulardii saccharomyces melatonin from of production Isolation and peanuts on Effect of processing productsfood biotechnology in Integration of prosopisoneraria product using food a functional Development of processing Studies on beer bread novelfunctional flat Studies on fermented regulators plant growth Non-conventional application functionality &its formulation Studies on oleogels: industrial waste bourlaraii using food saccharomyces fromcellulose Production of sourdough breads development of Studies inthe ofoil flaxseed aqueous extraction Enzyme assisted applications plant sources and its April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 April, 2016 U. S.Annapure S.S. Arya S.Singhal R. S.Singhal R. U. S.Annapure Ananthanarayan L. S.Singhal R. Ananthanarayan L. U. S.Annapure S.S. Arya S. Lele J.S. Gokhale Food Engineering and Technology I Institute of Chemical Technology I 265 Guide R. S. Singhal R. S. Singhal R. S. Singhal R. S. Singhal Guide S.S.Arya Gokhale J.S. R. S. Singhal Annapure U.S. S.S. Arya R. S. Singhal Annapure U.S. S.S.Lele April, 2016 April, 2016 April, Project Title Project Evaluation of the role the role of Evaluation as nutraceuticals of oral of bioenhancers anti- of bioavailability drugs cancer of fermentation Microbial Tea of evaluation Toxicological & biologically chemically nanoparticles synthesized Process In Title Computational anaerobic of studies process and digester optimization Extraction of Extraction of from carotenoids algae the with micro point cloud of help extraction method. Institute Previous Studies on peanut meal incortor meal incortor peanut on Studies bread Studies on protein co-precipitates protein on Studies co-precipitates protein on Studies for development & process Product Dill herb(Anethum of utilization pods Drumstick and graveolens) of functional properties of Study co-precipitate protein and in isolation Studies gum plant of characterization exudates Tirupati of University Mumbai North Maharashtra Jalgaon university, CFTRI, Mysore Sri Venkateswara Sri Venkateswara University, Meerut Shivajirao Jondhale College of , engineering Dombivali Sardar vallabhbhai patel of university agriculture and technology, Name of the Student of Name Post-Doctoral Fellow Fellow Post-Doctoral Shankar Ghorpade Dhananjay Dhananjay Ghorpade Mohurle Ashwini Devidas Ashwini Mohurle Kashiram Sunil Jondhale Bhat Yuga Narayan* Yuga Bhat Das Rahel Suchinita* Sidhant Banura Chhanwal Narayasing Chhanwal Hemant P. Borse P. Hemant Kriti Kumari Dubey* Kumari Kriti Dr. D. S. Kothari PDF) S. Kothari D. Dr. Sadineni Varakumar (UGC- Varakumar Sadineni Rathi Sushilshrinivas Gyanendrakumar Gyanendrakumar Gautam Sr. Sr. No. No. 6. 4. 5. 3. 1. 2. M. TECH. (FOOD ENGINEERING & TECHNOLOGY) M. TECH. (FOOD ENGINEERING 4. 3. 2. 1. 3. 2. DEGREES AWARDED DEGREES POST-DOCTORAL FELLOWS RESEARCH PROJECTS RESEARCH FELLOWS POST-DOCTORAL 266 I Institute of Chemical Technology I Annual Report 2016-17 10. 9. 8. 7. 1. BIOTECHNOLOGY (FBT)/ BIOPROCESS TECHNOLOGY (BPT)] Ph.D. ENGINEERING (TECH)[FOOD ANDTECHNOLOGY (FET)/ FOOD 3. 2. 1. M.TECH. (BIOPROCESS TECHNOLOGY) 9. 8. 7. 6. 5. 4. 3. 2. 1. BIOTECHNOLOGY)M. TECH.(FOOD Kazi Mustafa Khuzema Tiwari Shweta* Pal Himadri* Monika Rani* Dargah Krati M.K.* Meshram Sonakshi Milind* HimanshuChaudhary Jain Rahul Palamthodi Shanoba * Shinde Priyanka* Farah Naz* Vikrant Bansode Jadhav Sunayana* Singh Pankhuree* Sutar Swapnil Arun Dhaliwal Harleen Kaur* Meera Chandru* peanut meal Fermented probiotic from drink multigrain Functional prebiotic beverage from flour imfestationinsect on whole wheat treatment on enzyme activity & Studies on effect the of cold plasma batterlegume based Studies on safety food of cereal products for maternal nutrition Development of food healthful Studies on vinegars fruit Studies on symbiotic Tea products Nata and Wine Studies on fermented mango india fermented food during course the fermentation of Studies inbiomolecule profiling sweet biscuit with flaxseeds semi- Omega-3 functional Enriched traditional foods Studies on development of Indian applicationsfood Enzyme active grain flour in novel dehydration of wheat-grass Studies on microwave processing and applications gourd, for biotechnological their emphasiswith special on bottle Studies on gourd family vegetables chemopreventive potential its application for improving Production of tannase and saccharomyces boulardii characterization of lipase from Isolation,purification and meal purificationfrom proteinpeanut concentrationExtraction, and L. Ananthanarayan L. S. Arya Ananthanarayan L. Ananthanarayan L. S.S.Lele S.S.Lele J. S.Gokhale U. S.Annapure S. Arya S. Arya S. Arya U. S.Annapure S.Singhal R. Ananthanarayan L. U. S.Annapure S.Singhal R. S.S.Lele Food Engineering and Technology I Institute of Chemical Technology I 267 Co- investigator ------Principal Principal Investigator Dr. Shalini S. Arya Shalini Dr. S. Arya Shalini Dr. U.S.Annapure R. S. Singhal Principal Principal Investigator Professor S. Lele Smita Snehasis Dr. Chakraborty Professor S. Lele Smita Amount 2,30,000/- 3,00,000/- Amount Duration Rs.2.71 lakhs 48 Lakhs Rs.67.27 lakhs 2017 2016-17 Duration April 2017 – April 2020 Mar 2014-2017 2015-2017 Studies in traditional fermented fermented in traditional Studies foods production, Fermentative and processing downstream betaine glycine of application Title Title Usage study of Fortified Wheat Wheat Fortified of study Usage and Monitoring Development of fruit leathers of Development processing of of processing using beverage under-utilized fruits: value process addition, & optimization extension life shelf & goa to to & goa commericialised their nutraceutical & pharmaceutical potential Pulse light of mushroom mushroom of bank germplasma coast western for with india of special emphasis Maharashtra on Exotic tropical tropical Exotic fruit wines- microbrewery plant demo Developing Kar Jayaranjan Surve Vedprakash Sponsor Sponsor Government of of Government Maharashtra, India Mumbai, Faraway Foods, Foods, Faraway Mumbai and Trust Tata DST-SERB (RGC) of Govt DBT India Science and Science and Technology Commision Rajiv Gandhi Gandhi Rajiv 3. 2. PRIVATE AGENCIES PRIVATE SPONSORED PROJECTS SPONSORED GOVERNMENT AGENCIES GOVERNMENT 268 I Institute of Chemical Technology I Annual Report 2016-17 PROFESSOR REKHA S. SINGHAL RESEARCH PUBLICATIONS DETAILS OF NATIONAL AND INTERNATIONAL COLLABORATIONS Mfg Co Ltd,Mfg Co India &BoyceGodrej India Ltd., Bangalore, IndiaBühler Pvt genetic algorithm techniques ATCC 21588using hybrid Paracoccus zeaxanthinifaciens of zeaxanthin production by Modelling and optimization protein puree, gelatin, and defatted soy papayabased packagingon film A biodegradable and edible Mathematical modelling study Paracoccus NBRC 101723: ofextraction astaxanthin from Supercritical carbon dioxide Paul Ehrlich Institute, Langden Ireland University,Queens Belfast, Pune National Laboratory, Chemical Bombay Hospital, Mumbai BARC, Mumbai BARC, Mumbai BARC, Mumbai Collaborating University/Collaborating Institute Title developing cooking aids analysis process inthe of Parametric study and data development of besan characterization and product Physical, chemical, nutritional Studies on legume allergens saccharomyces boulardii Characterisation and profiling of cutinase processing and applications of microbial Fermentative production, downstream polyunsaturated fatty acid Elucidating interaction gene-diet-disease the of glycosides population and approaches for debittering of bitter taste receptor gene inan Indian Study on genetic polymorphism of TAS2R38 Development of phage-based biosensor legumes commonly consumed inindia Studies on bioactive from peptides selected Chetan Joshi, S.Singhal, Rekha Narayana Chandra Saha Sanjay Kr. Chattopadhyay, S.Singhal, Rekha S.H. Rizvi, Visvanathan Rangarajan, Syed Sreedath Tulamandi, S. Singhal, R. Chavan, P. V., Patravale, V. B., & Chougle, J. A.,Bankar, S.B., Author Topic of Investigation 2017 September April - 2016-17 (2016) Biotechnology, 8:228-235 Biocatalysis and Agricultural 10: 60-71(2016) Food Packaging and Shelf Life, 1080/01496395.2016.1178288 01496395.2016.1178288. doi:10. Technology, 6395(May) (2016), Separation and Science 2 lakhs 2 4,33,125/- Journal S.Chakraborty Annapure/Dr. Prof. Uday S. Dr. Shalini S.Arya Vaidya Bhaskar Bincy Anuja kulkarni Suprama Datta Choudhary Sandeep Manvi Vernekar Deshaware Sweta Aniruddha Student Food Engineering and Technology I Institute of Chemical Technology I 269 International Journal of of Journal International 98, Macromolecules, Biological 610-621(2017) pp. Food Chemistry, 216, pp. 27- 216, pp. Chemistry, Food 36(2017) food processing journal of 41(1), preservation and e12739(2017) 11, pp.152- Gene, Meta 156(2017) and Carbohydrates Bioactive 1-9(2017) pp. Dietary Fibre,10, Bioprocess and Food 940- 10(5), pp. Technology, 948(2017) International Journal of Food Food of Journal International 19: 2510-2521 Properties, (2016) engineering biochemical 117, pp.121-128(2017) journal, biochemistry and applied 772- 181(2), pp. biotechnology, 783(2017) Kulkarni, N.G., Kar, J.R., J.R., N.G., Kar, Kulkarni, R.S.Singhal, J.R., N.G., Kar, Kulkarni, R.S.Singhal, Mulla, M.Z., Annapure, M.Z., Annapure, Mulla, Singhal, V.R., U.S.,Bharadwaj, R.S. Amarapurkar, M., Vernekar, R. Singhal, K., D.,Joshi, Wallenius, D.U., Bhotmange, S.S. R.S., Shamekh, J.H.,Singhal, Bedade, D.K., Singhal, Singhal, Bedade, D.K., Deska, J., O., R.S.,Turunen, S. Shamekh, Umesh, S., Varakumar, R.S. K.V.,Singhal, Jayaranjan R. Kar, John E. John R. Kar, Jayaranjan Rekha S. and Hallsworth Singhal Chaudhari, M.P., Kamble, G.D. R.S.,S.A.,Singhal, Yadav, cutinase from solid state solid state cutinase from carrier free by broth fermented aggregates enzyme cross-linked A strategic approach for direct direct for approach A strategic stabilization and recovery SAC1 ICT sp. Fusarium of Supercritical Carbon Dioxide Dioxide Carbon Supercritical Surface Response Using Methodology Extraction of FlaxseedExtraction of Oil: of Study A Comparative and Partitioning Three-Phase and characterization of of characterization and Tuber from polysaccharide aestivum and the increased risk of of the risk increased and disease liver fatty nonalcoholic extraction Enzymatic desaturase enzymes of of enzymes desaturase acid fatty polyunsaturated adiponutrin and metabolism Acrylamide Formation in Acrylamide Formation Chips Banana of Gene polymorphisms using enzyme-assisted three three enzyme-assisted using partitioning phase of the Kinetics on a Study Enhanced extraction of extraction of Enhanced (Zingiber ginger from oleoresin powder rhizome officinale) Tuber maculatum Mycelium Mycelium maculatum Tuber Submerged Under Produced Fermentation SAC1 Characterization Biochemical Cellulase Extracellular of from irradiation and enzyme catalysis catalysis enzyme and irradiation (R,S)-1- of in kinetic resolution cutinase from by phenylethanol ICT Fusarium isolate novel sativum L.) during blanching blanching L.) during sativum storage frozen and microwave of Synergism Glycine betaine-mediated betaine-mediated Glycine peas of (Pisum protection 270 I Institute of Chemical Technology I Annual Report 2016-17 PROFESSOR S. S. LELE CHAPTERS:BOOK produced from Actinopolyspora glycine and betaine trehalose modeling, and purification of production,Pilot scale kinetic Quality and Sensory of Its Post-Storage Finish Frying Frozen Samosas and Evaluation Development of Par-Fried adsorption on bottle gourd peel Optimization of reactive dye (idli, chapatti).foods Indianselected traditional gum on glycemic index of guarenzymatically modified Effect of addition of sativa seedcake bioactive properties of Nigella characterisationExtraction, and StudyLife: ACase in Mango Burfi to Increase Shelf Complete Khoya Replacement Bioactives ofExtraction Enzyme-Assisted and vegetables Fermented fruits and antioxidant activity India, its separation extractive resveratrol from North East An untapped bioresource of roxb.:Artocarpus lakoocha effluent industry Adairy acid whey: halophila (MTCC 263)using Title Title Rekha S.SinghalRekha Nirali N.Shah and and S.Singhal Rekha Sandip B. Bankar Swati B. Jadhav, Sandesh J. Marathe, Authors Singhal, Swapnali Hazarika Hirok Jyoti Rekha Borah, Singhal Jayaranjan Kar R. and S. Rekha Raj, T., Kar, J.R., Singhal, R.S. Lele Shanooba Palamthodi and SS AnanthanarayanS. Lele, Laxmi Shital Giri, Anamika Banerji, S. Kadam,D., Lele, S.S. Shanooba PM Smita Lele, Tripti Pandey and Publishing AG, Switzerland (2017). 8, pp. 171-201,Published by Springer International 51637-0 (Print) Chapter 978-3-319-51639-4(Online), Applications, edited by Munish Puri,ISBN: 978-3-319- andFood Bioactives: Extraction Biotechnology B.Elseviers, V. (2017). 978-0-444-63666-9, Chapter 3,pp 45-89,published by Carlos and Ricardo Claude-Gilles Soccol Dussap, ISBN: Ashok Pandey, Guocheng Du, Maria Angeles Sanroman, Bioengineering Food and Industry, Beverages edited by Current Developments inBiotechnology and Author Reference 95:75-82 (2017). 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(2016) DOI: 10.1002/jib.379 Research Food International 1538- 24(4), pp. Journal, 1544(2017) food processing journal of 41(1), e preservation, and 12739(2017) Author R.R., Annapure, U.S. R.R., Annapure, Sadhu, S., Thirumdas, R., Sadhu, R.R.,Annapure, Deshmukh, U.S. Yamuna C., Sarangapani, Devi, R., Thirumdas, R., (...), R.R.,Deshmukh, Annapure, U.S. Thirumdas, R., Devi, Y., Deshmukh, C., Sarangapani, Rathod, R.P., Gaikwad, S.B., S.B., Gaikwad, Rathod, R.P., U.S. Annapure, S.T., Mhaske, U.S. Annapure, Rathod, R.P., U.S., S., Annapure, Datta, D.J. Timson, Annapure, U.S. Annapure, U.S., Annapure, M.Z., Mulla, R.S. V.R.,Singhal, Bharadwaj, A., Trimukhe, Thirumdas, R., R.R.,Annapure, Deshmukh, U.S. D., Thirumdas, Kadam, R., U.S. Annapure, Reena M, Chetan Arekar, S. S. Reena Arekar, Chetan M, Lele A., Rathod, R.P., Maitre, Title Influence of cold plasma on plasma of cold Influence aflatoxins and fungal growth groundnuts on production black gram black (Vigna radiate) (Vigna properties Physico-chemical treated plasma low-pressure of Influence of cold plasma plasma of cold Influence activity the enzymatic on beans mung in germinating Different specificities of two of specificities Different from dehydrogenases aldehyde var. cerevisiae Saccharomyces boulardii stability of lentil-orange peel lentil-orange of stability extrusion in an blend powder process products and activity Antioxidant compound polyphenolic dough prepared with lentil lentil with prepared dough moistures at different flour extruded of production for Technology for the Starch the Starch for Technology Modification Rheological of analysis properties of cold plasma plasma cold of properties rice starch treated Alternative Cold an Plasma: Acrylamide Formation in Acrylamide Formation Chips Banana rheological and Functional extrusion behavior of pearl of behavior extrusion millet grits of the Kinetics on A Study Effect of hydrocolloids and and hydrocolloids of Effect the on parameters process acuminate. acuminate. Exotic tropical fruit wines tropical Exotic Musa and indica Garcinia from PROF. U. S. ANNAPURE S. U. PROF. 272 I Institute of Chemical Technology I Annual Report 2016-17 DR. LAXMI ANANTHANARAYAN by using extrusion processing preparedof noodle lentil based protein and starch digestibility Physicochemical properties, boulardii Saccharomyces cerevisiae var. of probiotic the yeast metaboliteglobal screening Antioxidant properties and foods (idli, chapatti)foods Indianselected traditional gum on glycemic index of guarenzymatically modified Effect of addition of treatment processing and ultrasonication of byextract fruit heat peroxidase(bael) incrude studies of Aegle marmelos Comparative inactivation jwala) (Pusa of Finger Hot Indian Pepper Harvest Extension of Shelf-Life of Methyl for Cellulose Post- Edible Composite Coating composite edible coating zapota L.var. Kalipatti with associated changes inManilkara Delayed ripening- post-harvest Activity and Vitamin C on Custard Apple Peroxidase Ultrasonication Treatment Effect of Heat Processing and beans of minimally processed cluster combinationtheir on quality modified atmosphere and Effects of hydrogenperoxide, gum exudatenilotica gumand acacia Comparative study of Acacia Title C.,Ananthanarayan, L. Chaple, S.,Vishwasrao, Ananthanarayan, L. Vishwasrao, C., Dabir, M.P., Ananthanarayan, L. U.S. Waghmare, R.B., Annapure, Bhushette, P.R., Annapure, U.S. R.P.,Rathod, Annapure, U.S. Annapure, U.S. Datta, S.,Timson, D.J., S.S.,Ananthanarayan, L. Giri, S.,Banerji, A.,Lele, Dabir, M.P., Ananthanarayan, L. Author Journal of and Food Science 102, pp. 266-271(2017) Biological Macromolecules, International Journal of 130(2017) Technology, 80,pp. 121- LWT and -Food Science 3049(2017) and agriculture, 97(9),pp. 3039- ofjournal of science the food Dietary Fibre,Dietary 11,pp. 1-8(2017) Bioactive Carbohydrates and 417-422(2017) and Characterization, 11(2),pp. Journal of Food Measurement e12807(2017) and Preservation, 41(2), Journal of Food Processing 542(2017) and Agriculture 97(2),pp.536- Journal of of Science the Food 13(1),20150209(2017) of Food Engineering, International Journal 3665(2017) Technology, 54(11),pp. 3658- Journal Food Engineering and Technology I Institute of Chemical Technology I 273 Journal (2016).. Journal of of (2016).. Journal and food measurement 10 (2), 327- characterization, 0.286) 335.(IF: S290-S305(2017) Measurement Food of Journal Characterization11(2), and 768-775 (2017) food measurement of Journal characterization(2016),D and OI:10.1007/s11694-016-9345-9 Processing Food of Journal Preservation(2017),41(4) and e12993 2, 146-156 (2016). Bioethanol Bioprocessing, and Bioresource 3:16(2016) Journal of the Science of Food Food the Science of of Journal 97(11), pp. Agriculture, and 3568-3575(2017) Measurement Food of Journal 11(4), pp. Characterization, and 1623-1629(2017) of Journal International pp. 20, Properties, Food Author Waghmare AG and Arya and SS AG Waghmare K. Manoj G. Waghmare, Ashish Shalini LeBlanc, Guy Jean Salve, S. Arya S. Arya Shalini Patil, Sonal P. Shalini Arya,Shalini Laxmi Lambert Ananthanarayan, Waghmare Rodrigues, Ashish S Arya Shalini Sonali Gaikwad, Giri, S., Banerji, A., Lele, A., Lele, S., Banerji, Giri, L. S.S.,Ananthanarayan, S Gaikwad, J., Badgujar, Vishwasrao, C., Chakraborty, C., Chakraborty, Vishwasrao, L. S.,Ananthanarayan, L. Ananthanarayan, M.P., Dabir, Title rheology and quality of Thepla: Thepla: of rheology quality and flatbread unleavened Indian an proteins from Chlorella Chlorella from proteins pyrenoidosa on dough of additives Influence of bio-ethanol of and Concentration microalgae of characterization pancake chips banana of Utilization production for industry waste functional, nutritional, sensory nutritional, functional, of properties textural and multigrain thalipeeth: Indian and chapatti quality chapatti and ingredients of Optimization on formulations process and Fractionation and and Fractionation wheat whole of reconstitution dough on its effect and flour Low Glycemic Index Bhakri: Index Glycemic Low unleavened -sorghum Indian Bread Flat of added ingredients of Starch digestibility and and digestibility Starch selected of index glycaemic foods: Effects traditional Indian methylesterase activities and on on activities and methylesterase in custard compounds bioactive juice apple sapota (Manilkara zapota) (Manilkara sapota of thermosonication Effect pectin peroxidase, on inactivation kinetics of kinetics of inactivation polyphenol and peroxidase Kalipatti from isolated oxidase Partial purification, purification, Partial thermal and characterisation DR. S. S. ARYA 274 I Institute of Chemical Technology I Annual Report 2016-17 BOOK CHAPTERSBOOK DR. SNEHASIS CHAKRABORTY surface methodology surface using D-optimal response dough and chapatti quality Impact of fibre mixture on protein hydrolysates activity ofZiziphus jujube seed Functional and antioxidant of Fruit Juice and Puree High Pressure Processing Compounds inFruit Purees Treatments on Bioactive Pressure-Temperature Combined Effect of High beverage mixed fruit pressure processed litchi based baro-resistant enzyme inhigh Inactivation of kinetics most the and treatments thermal pineapple during high-pressure stability of bromelain fruit in Empirical describing model the during storage (AnanascomosusL.) puree processedthermally pineapple of pressure high and Changes inquality attributes bread chapatti: unleavened Indian flat microstructural quality of on bioactive constituents and Effect bananaof powder peel flours seed lanatus and Limoniaacidissima characteristics of Citrullus Thermal and Structural Nutritional, Functional, Title Title H. N. Kaushik, N.,&Mishra, Chakraborty, S., & Rao, P.S. Hulle, Jabeen, N.R., K., Chakraborty, S.,Swami Jayachandran, L.E., Mishra, H.N. Chakraborty, S.,Rao, P.S., & Mishra, H.N. Chakraborty, S.,Rao, P.S., & Waghmare, Shalini S.Arya. Sachin K.Sonawane, Jyotsna S. Kurhade,Ankeeta Patil, Sonal LeBlanc, J.G., S. Arya Sonawane, M.B., S.K.,Bagul, Sonawane sachinK Shalini SArya, Sonawane, Shalini S.Arya Ketaki D. Kanbargi, Sachin K. Chakraborty, S.,&Rao, P. S. Authors Author India Publishing Agency, New India. Delhi, Addition and Shelf Life Extension. New Products and Process Technologies: Value In H.N.Mishra (Ed.), (2016)Novel Food 131(2016) CRC Raton. Press, Boca Bioactive Compounds, Chapter 5, pp. 105- Processing Technologies for Foods with In Jorge Moreno (Ed.), Innovative 79(2016) & characterization10(1) 72- Journal of measurement food 5(5). Sciences(2016), Biotechnology and Food Journal of Microbiology, 235.(IF: 0.286) characterization, 10(2),226- measurement and (2016),Journal of food 10.1007/s11947-016-1702-5. Technology(2016), doi: Food and Bioprocess 33, 10-18. Emerging Technologies(2016), Innovative and Food Science 791. Technology(2016), 9(5),768- Food and Bioprocess (1), 31-41.(IF: 0.286) and characterization(2016), 10 Journal of measurement food Reference Journal Food Engineering and Technology I Institute of Chemical Technology I 275 Institute LevelInstitute Responsibility In H. N. Mishra (Ed.), Novel Food Products Products Food Novel (Ed.), H. N. Mishra In Addition Value Technologies: Process and India New Extension. Life Shelf and Delhi, India. New Agency, Publishing Vigilance squad committee Member, Member, Member, Member, squad committee Vigilance Committee, Activity Cultural committee Hostel Member, Committee Anti-Ragging Member, Governors Board of Body, Senate Member, 3 No. Hostel Warden & catering Canteen Member, Member, Anti-Ragging Committee Committee Anti-Ragging Member, Committee Accreditation AICTE Member, SC/ST for Committee Standing Member, Review (DTE) Committee Institute Member, Committee Handbook ICT Member, Officer – TEQIP Nodal Academic - Office Welfare District Social Officer, Nodal Cell Equal (EOC) Opportunity Member, and in Examinations Means Unfair Member, Registrar Member, Legal Cell, Appellate Comitee Comitee Legal Cell, Appellate Member, Registrar related Exam other and Registrar. as several others and Committees consultancy) and (Reaserch Dean, ICT coordinator, TEQIP Welfare Students’ Member, Activities Faculty Chair, Committee UG Admission Co-Chair, Committee Warden Responsibility Shajie, D., Upadhyay, Upadhyay, D., Shajie, S., & R., Chakraborty, N. H. Mishra, Department Level - - Co-ordinator, Co-ordinator, Food Biotechnology course : Co-ordinator Departmental Activities Summer Training Training Summer (IPT Campus and Placement and cell) Departmental TEQIP coordinator FETD Head, Faculty Name Faculty Chakraborty Dr.Jyoty S. Gokhale Dr.Jyoty Snehasis Dr. Dr Shalini S. AryaDr Shalini Dr. Laxmi Dr. Ananthanarayan Annapure Singhal S. Dr .Uday Professor Rekha S. Professor Professor Smita S. Smita Professor Lele Sr. No. 6. 7. 5. 4. 3. 2. 1. Formulation and Shelf Life Life Shelf and Formulation Evaluation Mathematical Models and and Models Mathematical Product for Methodologies FACULTY IN-HOUSE COMMITTEES RESPONSIBILITIES & IN-HOUSE 276 I Institute of Chemical Technology I Annual Report 2016-17 • • • • • • DR. UDAY S. ANNAPURE PROFESSOR S. S. LELE SEMINARS/CONFERENCES ATTENDED PRESENTATIONS OR WINTER TRAINING SCHOOLS ATTENDED/ORAL OR POSTER SEMINARS/LECTURES/CONFERENCES/WORKSHOP/SUMMER 2016. vegetable processing Dec 4th Delivered lecture on & fruit India: Role of S&T”. “Sustainable development scientist association on conference of Indian woman XIII Triennial national 2017, university Mumbai. bioprocessingfood March 1 and challengeup of in scale refresher course, Bioreactors Resource person inUGC Mumbai. Peninsula grand, Andheri, February, 2017at hotel by worldbank held on 15th tequip program supported toscience business under seminar nutraceuticals- Prof. D.V. Rege memorial Attended aseminar on analysis of biochemicals Preparative processing and Attended aseminar on Bhopal on 27feb 2017 of university agricultural centralICAR, institute training(CAFT) at for advance faculty processing” at centre programme on “Extrusion Attended atraining Bhopal on 27feb 2017 of university agricultural at central ICAR, institute training(CAFT)faculty food” at centre for advance processingthermal of programme on “Non Attended atraining • • • • • • DR. SHALINI S ARYA ANANTHANARAYAN LAXMI DR. Mumbai. on March, 6th 2017at ICT, surfactants technology, ICT, of and Oleochemicals Oils, TEQIP IIorganized by Dept. Care Products supported by Surfactants And Personal Trends In Oleochemicals, Conference on Innovative Attended aNational grand, Andheri,Mumbai. 2017 at hotel Peninsula heldBank on February, 15th program supported by World to business under tequip nutraceuticals-science D.V. Rege memorial seminar Attended aseminar on Prof. auditorium, ICT. March,18th 2017at KV World held Bank on 14- program supported by center under TEQIP-II organized by DBT-ICT and biopharmaceuticals Attended aWorkshop Mumbai, Aug 12,2016 (Mumbai Chapter), ICT by FETD, ICT &AFSTI Development" organized Food Entrepreneurship Attended aWorkshop on method aflatoxin detection by elisa at icrisat, hyderabad on Attended training program Annapurna-FICCI safetyfood arranged by Attended a conference on • • • • CHAKRABORTY SNEHASIS DR. D.V. Rege memorial seminar Attended aseminar on Prof. 27,2016. Sep Maharashtra, ICT Mumbai Processing Opportunities in on Fruits and Vegetable 2016. Longowal on 7-8 october, optimization” at SLIET, intokinetics process products:fruit Integrating pressure pasteurization of systems(TSFS-2016), “high in sustainable food onSeminar Technologies Attended aNational January, 2017. Research at Pune, on 20-21 Pharmaceutical and science by D.Y.Patil Institute of plant foods” based organized “Nutraceutical potential of Challenges & Opportunities, onSeminar Nutraceuticals- Attended aNational 2017 at KVauditorium, ICT. heldbank on March, 14-18th program supported by world center under TEQIP-II organized by DBT-ICT and biopharmaceuticals analysis of biochemicals Preparative processing and Attended aseminar on grand, Andheri ,Mumbai. 2017 at hotel Peninsula heldbank on February, 15th program supported by world to business under tequip nutraceuticals-science Food Engineering and Technology I Institute of Chemical Technology I 277 nonthermal processing of of processing nonthermal at Sudents food M.Tech. to KK wagh Nashik, College, 2017. 26 August, on sprey on training Give principles drying:operating design at criteria and Ltd. industries Sunpharma Welfare Association and Soy Soy and Association Welfare of Association Processors Santacruz, Taj Hotel at India the Dec on 28, Mumbai 2016. Processing” Plasma “Cold theWorld talkat invited an organised seminar Day Food Food of Department by A.D. Technology, Processing Technology, of Institute Patel Nagar, VallabhVidya New - 388 121 Gujarat. Anand - Process “Non-Thermal Technologies Emerging an Processing” Food for under talk delivered invited Department at TEQIP Shivaji Technology, of on Kolhapur University, 14, 2016. September lecture a guest Delivered thermal and advanced on Soybean Association and and SoybeanAssociation US Soybean Export Council, on Gujarat Ahmedabad, at 28, 2017. February Based Extruded “Soy talk invited an Products” on conference at delivered Soy and Nutrition “Soy – Creating Opportunities by organised Linkages in collaboration USSEC Food of the Association with Technologist, and Scientists and Promotion Food Soy DR. SNEHASIS CHAKRABORTHY 2. 5. 6. 1. 4. conference on “Soy: on conference Opportunities” and Avenues American by organized technology, SLIET Longowal Longowal SLIET technology, 7-8 on Punjab University, October 2016 talk Plasma to on Invited a materials of processing by organized workshop on ICT, Physics, of Dept. ICT, at 2016 September 21st Mumbai. Based Extruded “Soy invited an Products” USSEC at talkdelivered September 2016. September on a lecture Delivered selection career appropriate college, Xavier’s ST at 2016. 20 august on Mumbai, honour of guest Invited National II sponsored Teqip Technologies on conference food systems in Sustainable - 2016) organized (TSFS food engg. And of Dept. by Delivered an Engineers Engineers an Delivered on lecture celebration day positive selection and career College Singhgad thinking at 2016. 20 September on felicitation for Chief Guest, IQAC under program assurance quality (Internal delivered and committee) approach holistic on lecture at nutrition health and on 19 on Vashi, college, Modern lecture delivered at UGC UGC at delivered lecture Seminar on SAP National in Food Trends Research Addition Value Processing: Development Enterprise and Tezpur (RTiFP-2017), 27, 2017. March University, DR. UDAY S. ANNAPURE S. UDAY DR. PROFESSOR S. S. LELE S. S. PROFESSOR 2. 3. 3. 1. 1. 2. processing wastes, a plenary wastes, processing Deemed University, Karad, Karad, Deemed University, 9, 2017. March food of Valorization Interdisciplinary Research Research Interdisciplinary Krishna Conference, Sciences Medical of Institute Microbes and depression: depression: and Microbes a deep a connect: 7th at delivered lecture Lonere, on the occasion of of the occasion on Lonere, Day, Women’s International 8, 2017. March existence, a lecture given given a lecture existence, Babasaheb Ambedkar at University, Technological 2017. the to salute A Woman: our of gravity of centre at the TEQIP organized organized the TEQIP at on ‘Hands on workshop of Analysis for Training 3, March Bioactives’, Food Bioavailability of of Bioavailability some nutraceuticals: delivered a lecture insights, Felicitation Function, Function, Felicitation Mysore, of University 18, 2017. February Making agriculture pro- agriculture Making delivered a lecture nutrition, Prakash Jamuna Prof. at Guru Nanak Dev University, Dev University, Nanak Guru November Punjab, Amritsar, 10-12, 2016. Indian Convention of Food Food of Convention Indian Technologists and Scientists at held (ICFOST-XXV), to-fork: some realities, realities, some to-fork: and constraints challenges, a framework, regulatory 25th at delivered lecture Food safety from farm- from safety Food SPECIAL LECTURES / / LECTURES SPECIAL VISITS PROFESSOR REKHA S. S. REKHA PROFESSOR SINGHAL 6. 5. 4. 3. 2. 1. 278 I Institute of Chemical Technology I Annual Report 2016-17 4. 3. • • • DR. UDAY S. ANNAPURE PROFESSOR S. S. LELE SINGHAL PROFESSOR REKHA S. PRESENTATIONS ORAL/POSTER Janve, Bawane Amruta and bioavailability”, Madhura properties and in vitro improved physicochemical rice extrudateswithfortified (ICFOST-XXV), “Calcium Scientists and Technologists Indian Convention of Food A poster presented at 25th march, 2017. at ICT Mumbai on 2-4 analysis of bioactives” food techniques applied in bioactives,”statistical for analysis of food Give Hands on training 2017. onAllahabad 14-15May Centre of technology, food to Masters students at Food Processing Techniques Give training on Advanced onDelhi 5-6July, 2017. conference on Technologies presented at National Following posters were 2016. December university, Chennai on Institute of technology biotechnology at Vellore for current trends in International conference Lele, a poster presented at Manjusha Jordar and S. demango inbeverage, Incorporation of nata 10-12, 2016. Amritsar, Punjab, November Guru Nanak University, Dev S.Singhal,Rekha held at 5. 4. 3. 2. 1. 2. 1. • trerment on xanthan gum Effect of cold plasma Adsare and U.S.Annapure protein group, allergic Sachin an alternative for food milk Vegan coconut powder: milk U.S.Annapure SK, Bhushette PR and oleifera gum,Jondhale ofand moringa rheology characterizationmethod, yield by purification new Studies in increasing the and U.S. Annapure exudate gum,Bhushette P.R. plant bellerica terminalia & characterization of Isolation, purification U.S. Annapure exudate, Aroshi Sharma & of premus domestica gum chemical characterization Isolation and physico- 8 ,October 2016. Distt, Sangrur, Punjab on7- & technology, Longowal, institute of engineering technology, sant longowal of engineering and food by Department organized system (TSFS-2016) in sustainable food emulsion and rheological Effect of sugar saltand on Annapure Aroshi Sharma &U.S. Acacia catechu gumexudate, chemical characterization of Isolation and physic- November 2016. Amritsar, Punjab on 10-12, university, nanakdev Guru AFST(I)-HQorganized and presented at ICFoST-XXV Following posters were Vij and U.S.Annapure properties,functional Bulbul 5. 4. 3. 2. 1. • 8. 7. 6. ANANTHANARAYAN LAXMI DR. Production of glutathione V. and U.S.Annapure treatment on barley, Mishra Effect of cold plasma and U.S.Annapure of xanthan gum,Bulbul Vij and emulsifying properties treatment on characteristics Effect of cold plasma and U.S.Annapure Jondhale SK, Bhushette PR coromandelica (Moi), properties of Lannea baburaj regubalan, laxmi batter fermentation’ by during course the ofidli Biogenic amines profiling ananthanarayan. pratipanna dash, laxmi (lathyruspea sativus)’ by proteinfree from grass ofExtraction β-ODAP 3rd April 2016. University, Chennai, 1st- of biotechnology, Anna Department organized National conference Biotechcellence'16 were presented at Following posters and U.S.Annapure chaudhari , Bhushette PR of kapok gum,Bhushan physicochemical properties Isolation, purification and and U.S.Annapure treatment on barley, Vaishali Effect of cold plasma U.S.Annapure , Pratiksha Avhad and melatonin from S.boulardii Production &isolation of and U.S.Annapure from S.boulardii, B. Singu Food Engineering and Technology I Institute of Chemical Technology I 279 having different expertise different having talks they delivered and Regulatory, Marketing, on business other and Finance aspects. 2-4th March, 2017 in KV 2-4th March, ICT Auditorium, S.S.Lele organized Prof. workshop day a one with jointly organized on Satara Food, Trilok Vegetable and “Fruits Opportunities Processing 27th on in Maharashtra The ICT. 2016 at September by supported was program Overpotential 50 TEQIP. 30 and entrepreneurs the attended students of spin was This program. curiosity the tremendous public raisedin common Lele received when Prof. for Award the Zee Marathi and the technology transfer in F and mentorship start up addition In V processing. elaborate Lele’s Prof to the topic, on presentation speakers more 5 were there chapter have Organised Prof. Prof. Organised have chapter seminar Memorial D.V.Rege to Nutraceuticals-Science TEQIP-II under Business world by supported program 15th February, on bankheld Peninsula Hotel 2017 at Mumbai. Andheri, Grand, and engineering Food technology department a workshop organized for training on Hands on food bioactives of analysis on TEQIP-II by supported • • Food engineering and and engineering Food technology department Mumbai AFST with jointly September, 2016 at ICT, ICT, 2016 at September, Mumbai. Matunga, on A workshop "Entrepreneurship to Dare Development: being organized is dream" and Engineering Food by technology department August on TEQIP-II under Auditorium. KV in 2016 12, with in collaboration is It . Chapter Mumbai AFST(I) retail india on 9th dec 2016 on india retail Mumbai. Matunga, ICT, at and engineering Food technology department Mumbai AFST with jointly organized have chapter to showcasea workshop stories success FETD ICT opportunities & bringout processing fruit & veg for youngsters for in india entrepreneurship dreaming 27 on farmers & SME & Agricultural & Food & Food Agricultural IIT at (ETAE) Engineering (27-30 India Kharagpur, 2016). December, and engineering Food technology department seminar national organised & opportunities on direct foreign of challenges in food investment(FDI) Chakraborty, S., Rao, P.S., P.S., S., Rao, Chakraborty, H.N. (2016). &Mishra, high Static Pulse and inactivation pressure in bromelain kinetics of Presented puree. pineapple conference in International in Trend Emerging on SEMINARS / WORKSHOPS WORKSHOPS / SEMINARS ORGANIZED • • • • 1. London, UK on 9-10th UK on London, 2017. January, Meeting on Physics in Physics on Meeting Manufacturing, Food University, SheiffeildHallam Gaikwad, Arya Gaikwad, S.S.at conference, International Research Topical pancake: Rheologicalpancake: and dough of evaluation quality,Sonali pancake 2017. on a poster Presented multigrain of Development International Conference on on Conference International for Development Sustainable Environment, Energy and 16-17th January, on Pune production and its its and production characterization,Waghmare Arya A. G. and S. S. at Presented a poster on Effect on a poster Presented on of conditions growth of carotenoid and lipid biomass, himanshu chaudhary, laxmi chaudhary, himanshu ananthanarayan natural fortification fortification natural maternal prevent to by undernutrition’ laxmi ananthanarayan. nutrient- of Development using rich food products natural fortification fortification natural maternal prevent to meera c., by undernutrition’ ananthanarayan. nutrient- of Development using rich food products of rice with ragi on progress progress rice on ragi with of idli batter of fermentation of quality’ product the end and Rani, laxmi Monika by ananthanarayan. of partialreplacement Effect CHAKRABORTHY DR. SNEHASIS DR. SHALINI ARYA SHALINI DR. 2. 1. 5. 4. 3. 280 I Institute of Chemical Technology I Annual Report 2016-17 been shownbeen to play apositive GI. Hypoglycemic have foods popular to foods lower their existing or foods modify develop low glycemic index(GI) therefore, there to is aneed in Asian contries like india and across world, the particularly diabetes is increasing rapidly The prevalence 2 type of of like diabetes. lifestyle diseases population prevalence with high for a significance,particulary digestion have nutritional The rate and extent of starch main carbohydrate component. worldwide. Contain starch as the daily inthe dietofenergy people arewhich amajor source of foods response. based Cereal ability to elicit glucose blood according foods based to their classifieswhich carbohydrate Glycemic index is a system foods index glycemic Studies indevelopment of low Dr. Ananthanarayan Laxmi Research Supervisor: Giri Shital Research Scholar: PH.D. (TECH) ENGINEERING (FOOD AND TECHNOLOGY) BIOTECHNOLOGY)FOOD PH.D. (TECH) ENGINEERING (FOOD AND TECHNOLOGY/BIOPROCESS TECHNOLOGY/ DETAILS OF MASTERS/PH.D. STUDENTS SUPERVISED INDUSTRIAL CONSULTANCY Aditya Food Industries, Kerala TCS, Pune Maximus Buildcom Bangalore SreeBhagyalakshmiAgro foods, Chiplun Sawardevalley foundation food Company products like bread and chapatti outcarried for wheat based glycemic index (GI)has been starch digestibility and invitro Standardization of invitro ofindex foods: and glycemic release glucose determine starch digestibility, Optimization to of methods hyperchlolesterolemia. hyperlipidemiadiseases, and mellitus, obesity, cardiovascular management of2Diabetes type role prevention inthe and concepts: formulation on these based and index product glycemic starch/digestibility/ release/ on glucose added Effect of variousconstituents and GIvalue. correlation morsel between size found that there was inverse studied.index was also It was starch hydrolysis and glycemic effect of chapatii morsel size on for analysis was optimized. The quantity of taken enzyme to be andidli sample dosa sizeand productsand based rice like fruit processingfruit activities. Non-grape wine and fruit other flour blends GI values of flour rice wheatand wellness food Low for GIand lactobacilli opinionExpert on leathers fruit of low GIRawa and flour rice opinionExpert on development Area of Advice 2016 2017 May-17 May-17 May-17 on their ability to modify polymers) hydrocolloids (food selected modification of solid stateEffect of enzymatic with GI. had astrong negative correlation (SDS) and resistant starch (RS) slowlywhile digestible starch digestive starch (RDS) and GI rapidly between was observed A strong positive correlation upma and 18.08%for chapatii. 17.76% foridli for dosa16.59% was found 15.82%for to be by addition of guar gum(5%) respectively reduction inGI 17.79%, 15.43%and 19.88% upma and chapatti by 22.67%, GIof decreased idli, dosa, GI. Incorporation of oats(9%) reducing starch digestibility and gum were more digestive in was investigated. Oats and guar upma,idli, dosa, and chapatii flour Indiantraditional foods- in vitro glycemic index GIof in vitro starch digestibility and oats, gluten and guar gum)on ingredientsof selected (barley, In study this effect the of addition

Period Food Engineering and Technology I Institute of Chemical Technology I 281 revealed no significant difference difference significant revealed no in the crystalline of structure rice and basmati rice, brown plasma the after rice starch effect plasma cold The treatment. content, polyphenolic total on fatty and properties, antioxidant was bran of rice acid profile is a significant There evaluated. the results, it can be concluded be can concluded it the results, can application plasma that cooking change significantly of properties textural and rice varieties. Crosslinking, and etching depolymerization, the important are oxidation for responsible mechanism changes The modification. starch turbidity, content, in amylose absorption fat and water pH, evaluated. were rice starch of turbidity decrease in The the the treatment pH after and observed.was Gel hydration study syneresis and properties increase an is there revealed that molecules amylose of in leaching visco Rapid the treatment. after showed examination analyzer and in pasting increase an and G’ From final viscosities. we determination moduli G” a decreaseobserved is there that tendency in retrogradation XRD analysis gels. starch of The water uptake was increased increased was uptake water The in brown 2.36 g/g 2.2 to from Textural the treatment. riceafter there revealed that parameters occurs a decrease in hardness both in rice chewiness and plasma of extent varieties. The observed was a as treatment and angle decrease in contact in surface energy, increase themaking surface more rice grains thus and hydrophilic in resulting water more absorbs Basedlesser time. cooking on

in the degree of gelatinization of of gelatinization of thein degree supported the samples cooked the decrease time. in cooking nutrition value. SEM, contact contact SEM, value. nutrition surface energy and angle the study to done were analysis in surface morphology changes rice varieties. treated plasma of observed was the after that It the cooking treatment plasma significantly reduced time was 20 21.1 min and 29.1 min to from rice and 13 min in brown min to with rice respectively basmati and power plasma respect to increase The treatment. timeof cooking and textural properties. properties. textural and cooking on studies the covers This functional and cooking, textural treated plasma cold of properties and basmati rice varieties (i.e. rice and rice), rice bran brown levels power different at starch 60 W) and 50 W, 40 W, (30 W, times(5 treatment two and the evaluating 10 min). By and was it composition, proximate plasma the cold that concluded onthe effect significant no has considered as one of the of one as considered technology in the emerging used is for It foodprocessing. functionalization, sterilization, altering enzymes, of inactivation thehydrophilic/hydrophobic of deposition properties, In the etc. films packaging the work research proposed the primary study focus to was processing plasma of cold effect rice varieties of the properties on on specialwith emphasis T. Supervisor:Research Prof. Annapure U.S. of cold effect on Studies rice of processing plasma varieties is processing Cold plasma Research Scholar:Research Rohit found to be significantly less on less be to significantly found compared as cooking microwave cooking. conventional to cooked and conventionally conventionally and cooked GI also was cooked evaluated. were all the of products values microwave was determined and determined and was microwave GI with made was a comparison these foods,of both microwave sectors of our population in population our of sectors of index glycemic this study, dal, foods rice, tur like staple Khakra by cooked potato. Microwave cooking of foods of cooking Microwave across in popularity gaining of the country especially in urban cooking followed by storage cooking followed storage by on effect glycemic index its and foods: of respectively. microwave of Evaluation cooking verses conventional UGG) and 53.45 (5% MGG) by by 53.45 (5% MGG) UGG) and unmodified(UGG) of addition MGG modified gum guar and UGG) and 61.63 (5% MGG). MGG). (5% 61.63 and UGG) reduced was Chapatii GI of 51.25(5% to 62.50(control) from were found to be acceptable. be to acceptable. found were from idli reduced was GI of 60.00(5% to 71.28 (control) wheat based chapatii was was basedwheat chapatii sensory and Texture explored. both the products of attributes 5% modified gum with guar properties sensory acceptability sensoryproperties acceptability traditional Indian two GI of and rice based idliproducts and viscous properties of guar guar of properties viscous of of addition effect gum. The on fuctional modified gum guar In this study solid state enzymatic enzymatic solid state this study In mannanase with modification improve to carriedwas out glycemic selected index of foodstraditional when these in incorporated foods: 282 I Institute of Chemical Technology I Annual Report 2016-17 There in unsaturatedis decrease by plasma reactive species. breakdown of oryzanol structure might due be to degradation or content (up to is 50%),this There in is adecrease oryzanol properties aftertreatment.the content and antioxidant increase in total polyphenolic food offood india made from whole Flatbread (chapatti) is a stable permanent gluten intolerance. manifests which disease with consumption of gluten i.e. celiac many people involves the currentThe issuehealth for flatbread characterization of gluten-free Studies on production and Shalini Arya Dr. Research supervisor: Patil -Sonal Research Scholar: nutritionalin the profile. without any significant change and textural characteristics canrice enhance cooking the coldthe plasma application of From we this, can conclude that plasma treated respectively. rice min for rehydrated instant cold rehydrated instant and rice 4.2 water and kept for 4.8minfor consumed by just adding boiling instant –ready rice to eat can be plasma treated instant rice. The instant and rice rehydrated cold freshly cooked rice,rehydrated properties were analyzed for the rehydration ratio, textural and time 10 min.Cooking with cold plasma at 60Wfor instant treated is further rice out.carried The optimized preparation of instant was rice of process parameters for the treatment. The optimization 42% and oleic acid5%)afterthe fatty acids (linoleic acidcontent 1. flatbread (GFFB). characterization of gluten free aimed at development the and Hence, present study was gluten is challenge. a technical absencein the of wheat this Development of flatbread and quality to chapatti. the important properties structural unique protein giving the wheat. Gluten is amajor and 2. sensory overall acceptability.sensory rollability, puffing and were: dough making ability, screening criterions used preparation of GFFB. The optimizationthe and banana (UBF) flours during blackgram and unripe tamarind kernel, chickpea, (WCF), buckwheat, soy, sama, ragi, water chestnut sorghum, moong, amaranth, were rice, viz; screened floursfrom varioussources products. Hence,bakery significantlyfrom other elasticity differs which is to achieve requisite the preparationin the of GFFB GFFB: forused development of ofScreening ingredients of physicochemical, of any knowledge food, preparation the while the development of GFFB: for flours be used free to Characterization of gluten clusters. as shown by PCAand HCA similarities with wheat flour levels higher ofpossess preparation GFFBas they to substituteused wheat in and moong flours were banana, water chestnut andrice sorghum, unripe on criterions these Based the main the challenge 3. of bioactive constituents flowability.poor The study by cohesiveness high and floursfree were characterized compared to wheat. Gluten index and hausner’s ration have lower density, carr’s floursfree exceptsorghum simplify processing. Gluten- desirable qualities and final the productwith are important to predict characteristics of ingredients andfunctional rheological moong flour (10%) showed WCF(15%), UBF(5%) and (60%),sorghumrice (10%), prepared from a mixture of overall acceptability. GFFB like tear force and sensory flatbread characteristics dough strength along with were dough stickness and and response variables were for used purpose the Above flours selected development of GFFB. was employed inthe tool (D-optimal design) GFFB: characterization of Development and thixotropic behavior. flours were found to have wheat flour but MF.the All properties viscoelastic than samples were inferior in formulations. Gluten free suitable for different food properties making them exhibited pasting good samplesthe except UBF compared to wheat. All and dspacing values as patterns crystallinity varying XRD study their revealed WCF compared to wheat. concentration inUBF and showed higher their mixture design Food Engineering and Technology I Institute of Chemical Technology I 283 staling is the major the major is staling of sensoryof During data. GFFB of quality staling very as fast deteriorates wheat whole to compared rate Staling flatbread. flour retarded successfully was addition of the help with oil premix, additive of the the surface of on coating strength (2.14g) softer (tear (tear (2.14g) softer strength bright 224.67g) and force, 40.90) (L value, colored GFFBs. in staling of Inhibition GFFB: with associated problem were hurdles Three GFFB. the inhibition for employed of viz. addition staing of application premix, additive low and coating edible of In storage. temperature was it study, the present surface coating seen that baking during when done GFFB quality better yield the surface to compared performed treatment coating post baking (sensory 6.8 6.97 and acceptability oil groundnut respectively). used was based coating on properties retention quality 6.72) (sensory acceptability fuzzy logic calculations and GFFB was observed was GFFB when added was premix additive proportion. in increasing increased Extensibility the with tremendoudsly of proportion increased whey and premix additive premix protein.additive (1.5%), extruded flour flour (10%), germinated whey proteins (20%) and produce to helpful (6%) were values improves with dough (39.09g) and stickiness for 6. distance distance central composite composite central formulation. A significant A significant formulation. of force decrease in tear methodology was employed. methodology employed. was of components Independent additive included the mixture extrudedflour, premix and whey flour germinated Dough stickiness protein. in increase with increased proportion premix additive in increase with as well as Germinated whey protein. led proteins and whey flour in the dough increase an to free gluten of strength independent variables. variables. independent (a desirable density Low expanded of characteristic achieved was product) feed of levels medium at (16%) and moisture die temperature moderate (1600C). modified and ingredients on the characteristics flours GFFB: of surface response design of which was further ground to to furtherwhich was ground used was and in GFFB flour analysed. and preparation extruded snack: based response design of surface methodology was which involved employed five at variables two useof six with stages different moisture Feed points. central were die temperature and It was found that extruded that found was It low made from flours high expanded and density the extrudeteimproved Hence, GFFB properties. carried was the study part of of thedevelopment for out free extruded snack gluten Study of effect of effect of Study 5b. 5a. Development of gluten free gluten of 5a. Development simplex simplex preliminary preliminary germinated flours) at a time. at a time. flours) germinated ingredient (additive premix, premix, (additive ingredient modified and proteins) (extruded and flours of GFFB: of carried out were studies one incorporation by Study of effect of effect of Study modified and ingredients on the characteristics flours imparted gluten free dough free dough gluten imparted GFFB Bestand rheological properties). textural and xanthan gum(0.3%) and gum(0.3%) and xanthan called hence (0.9%) GMS as when added premix additive characteristics (tear (tear characteristics hardness,elasticity, force, was It resilience). chewiness, (0.8%), gum guar that found characteristics (stickiness, (stickiness, characteristics elasticity, hardness, strength, flatbread and gumminess) were the independent the independent were responses and variables dough were analysed gum, sodium stearoyl-2- glycerol lactylate(SSL)and (GMC)) monostearate centroid design 15 with centroid used was model points Preselected the study. for gum, xanthan (guar additives Improvement in quality of of in quality Improvement of development GFFB and premix: additive and similar viscous behavior behavior viscous similar and dependency shear with along flour. wheat whole of that as application. Gluten free flour free flour Gluten application. had developed thus mixture structural similar rigidity and sensory acceptability sensoryand acceptability great showed (7.3) thus commercial for potential better dough stickiness stickiness dough better strength and (32.36g) (420.33g) force (1.56g), tear 5. 4. 284 I Institute of Chemical Technology I Annual Report 2016-17 allergenicity assessment has allergy. Hence chickpea events involved chickpea in the is found regarding allergenic population but little information reported Indian inthe been (Cicerarietinum)bean has to chickpea orAllergy Garbanzo in large quantities inIndia. preparations are consumed western countries, chickpea vegetables. In contrast to many pulses (legumes), cereals, and vegetarian dietmade up of of population the consumes allergens. In India, majority involvement of unique food and eating habits with the ofbecause different the cultures about it in Asia. Asia is unique populations, but little is known in prevalence inWestern is increasingFood allergy of allergens food aspects Studies on biotechnological AnanthanarayanLaxmi Research supervisor:Dr. Kulkarni Anuja Research Scholar:- BIOTECHNOLOGY) PH.D. (TECH) (FOOD activity 1.72%). 8.50mg/g GAE,antioxidant phenolic compounds water soluble starch 11.06%, 36.65%, tear force 263.83g, 192 hrs. (moisture content temperature at end the of stored at refrigeration characteristicsalike when coating was fresh flatbread followed by groundnut oil additiveadded premix as GFFBsprepared with storage. It stated can be refrigeration temperature GFFB during and baking • • consideredbeen work. inthis • sera fromsera and pollen peanut (Spanish and Indian) and chickpea patients allergic profile from chickpea. identification allergensof ELISA was for performed SDS-BLOT, DOT-BLOT and Immunoelectrophoresis, Immunodiffusion,Rocket like Immunodiffusion, Radial techniques immunological standardization of different protocols and extraction Optimization of protein known allergens. putative cross reactivity with listed allergens showed also and O23758 first four the of Q304D4, G1K3R9,G1K3S0 Q9SMK8, Q39450,Q9SMJ4, putative allergens including From identifiedseven the areitinum) were identified. from (Cicer Chickpea and putative allergens families was conducted of allergens from Fabaceae a proteome-wide analysis of proteome the sequence, of means By allergenicity. for assessment further of chickpea were selected (O23758 –CicaLTP) from and nsLTP like allergen 1.01, Q39450–Cica1.02) allergens (Q9SMK8 -Cica v1likeanalysis, Bet basis ofOn the insilico reactive.be from chickpea were to seen andsera multiple proteins with chickpea the the extract theconfirmed reactivity of patientsallergic (European) of from sera the using 10 in silico analysis insilico Recombinant Sensitization Sensitization

• • increase in allergenicity germination has shown in allergenicity where as has shownSoaking decrease was analyzed.extracts rawthe and processed the enzymatic hydrolysis of andextracts from the the of soluble the protein from Allergenicity assessment counterpart from chickpea. response of natural their able to allergenic mimic the recombinant allergens are chickpea protein and extract translationalthe level in & Cica1.02are present at thatconfirmed Cica1.01 nCic a1.01from chickpea purified and partially using raw chickpea extract by inhibition immunoblot of recombinant the allergens was performed. Validation from chickpea (nCic a1.01) natural v 1 homolog Bet while rCic a 1.01 was seen to rCica1.01was seen while chickpea patients allergic minor allergens inSpanish chickpea were to be seen 1.01 &rCica1.02)from v 1like allergens (rCica above. described Bet sera was using performed the recombinantthe allergens assessmentAllergenicity putativeselected allergens. forperformed above the characterization production andallergen Partial purification and peanut patients. allergic reactive allergens major to be seen Also, allergens these were chickpea patients. allergic amajorbe allergen inIndian traditionally processed traditionally was in pollen inpollen of the cross of of

Food Engineering and Technology I Institute of Chemical Technology I 285 Research Supervisor:Research S. Prof. S. Lele Fruit Tropical on Studies Wines seasonal, are kokam and Jamun in fruits which grow coloured Maharashtra. of region Konkan of rich sources Theseare fruits unfortunately, but bioactives, Batch adsorption experiments experiments adsorption Batch function as conducted were time (0-250min), contact of (50- concentration dye intial initial pH(2-10), 200mg/L), (0.2-1.0g/L) dosage sorbent (303, 313 and temperature and adsorption 323K). the maximum to found were 303K at capacities RRD be for 245.5, 242.4 mg/g acetic and formaldehyde to on with adsorbent acid treated 244.9, capacities adsorption K, respectively. 303 at 245.8 mg/g analysis The thermodynamic the to insights provided spontaneous and endothermic the adsorption of nature indicated results The process. peel could gourd bottle that to be alternative used an as used for thecostly adsorbents removal. dye Scholar:ChetanResearch Arekar showed excellent antioxidant antioxidant excellent showed activity. anti-inflammatory and reduced activities the Though all the products storage, during for safe microbiologically were waste period. for (iii) theentire bottle of potential utilization of adsorption peel for gourd assessed. was dyes chemical 195-A (RRD) Reactive red 222 (RBD) blue reactive and were solution aqueous from adsorped dried chemically on peels. gourd bottle pre-treated ash gourd and bottle gourd gourd bottle and gourd ash Roselle and jamun with juices optimized beverages The juices. using gourd fruit and peels. fruit (i) and gourd using hurdle and minimal processing were technology concepts 1mM method of and applied 2.5% CaCl2, 2% sodium EDTA, 0.5% and metabiosulphite(SMS) partial by acid followed Citric the best (30%)gave dehydration cut-fruit pre-treated The results. in quality acceptable were pieces at 20days to up storage during 40 C. (ii) functional beverages blending by developed were fluid extraction. GCMS The fluid extracts of ethanolic the profile of presence confirmed the The bioactivecompounds. significant shown extracts were anti-inflammatory, antioxidant, anti-microbial and anti-diabetic found results activities. The the showed and promising were bottle processing of necessity gourd. and part the next products In developed were processes contains only 125.47+3.8 mg mg 125.47+3.8 only contains content GAE/100g. flavonoid peel 9.29 part was edible and of 14.27 +0.18 mg +0.12 and The whole respectively. QEE/g be to rich found was gourd bottle To too. acids amino essential in potential the nutraceutical study parts different gourd, bottle of extracted were the plant of solvent via conventional supercritical extraction and and edible part. Bottle gourd part. Bottle edible gourd and dietary and rich in proteins is part contains fibers. Edible of amount higher significantly edible to compared sugars total peel contains part. However, of GAE/100g mg 474.53+4.5 edible whereas polyphenols in different model in different chickpea and peanut peanut and chickpea allergens. flour: rice flour). However However flour: rice flour). themethod employing able sera not was Indian between discriminate to Indian sera limit of detection detection of sera limit Indian was allergens chickpea of be to 1:1000 (chickpea found allergens Indian using mixtures flour the For sera performed. was allergenicity as compared to to compared as allergenicity extracts. trypsin hydrolyzed chickpeaDetection of on allergenicity. Pepsin Pepsin allergenicity. on extracts hydrolyzed of higher reduction showed while in thermal processing while thermal in processing almost shown have all four effect decreasing similar activity of bottle gourd peel gourd bottle of activity Initially study was conducted conducted was study Initially the chemical understand to antioxidant and composition Lagenariaspecies are of great great of Lagenariaspecies are of composed is it as importance all nutrients. essential are earliest cultivated plants and and plants cultivated earliest are their medicinal for valued are benefits. nutritional and bottle gourd, bitter gourd, ridged gourd, bitter gourd, bottle gourd ash gourd, snake gourd, these of Many pumpkin. and called as gourd family shares shares family called gourd as vegetable this total 6% of 5 to include that in india produce emphasis on bottle gourd, gourd, bottle on emphasis theirbiotechnological for applications commonly Cucurbitaceaefamily S. Lele family gourd on Studies withvegetables special Research Scholar:Research Shanooba P.M. Supervisor:Research S. Prof. • 286 I Institute of Chemical Technology I Annual Report 2016-17 health benefits which will also also benefitswhichhealth will value, exotic wines with fruit forutilized development of high study, have fruits these been value products. In present the that production inthe too of low processed to only extent, asmall They underutilized. are havethey remained largely 2. 1. Konkanthe region. help improve economy the of dioxide and biogenic amines. sulphide, acid, acetic sulfur substances such as hydrogen for production of unwanted isolates were studied further and sugar. yeast Selected tolerancetheir for alcohol isolates were for screened for wine fermentation, the capableidentify strains colonies were To selected. on yeast media, selective morphology observed on colony the Based fruit. and rind fruit fermenting Microflora was isolatedfrom Study of Indigenous Yeast: might have better Indigenous yeast strains : Microvinification optimization and parameter Fermentation study.fromfurther tropicalis, it was excluded was identifiedCandida as cerevisiae. As isolate JR01 identified as Saccharomyces Isolate FJ10and KF01were and molecularidentification. confirmed by biochemical isolatesof selected the were study. The genus and species strains for wine fermentation cost of analysis of inselection saved significanttime and tolerance the especially study screeningThe methods, 3. for Jamun and Kokum microvinification process inferred that, commercial one. Volatile Also study panellist than indigenous was favoured by sensory with Commercial wine yeast conducted. Wine fermented Mass spectroscopy) was (Gas chromatography and study of volatiles evaluation sensory yeast on winemaking, understand effect the of (Microvinification). To fermentationlab scale studied before actual metabisuifide etc were response to potassium ammonium phosphate, size, requirement for di- temperature, inoculum parameters such as pH, winemaking. Fermentation EC1118 were studied for KF01 and commercial yeast volatile study.Isolate FJ10, microvinification andwine were investigated for well as commercial strains yeast. Thus indigenous as to other wine producing properties as compared flavour (volatiles) producing fermentative as well as Kokum Wines (100 L): up of JamunScale and for upselected study. scale wine yeast EC1118was esters. Thus, commercial yeast shows less than 2% fermented by indigenous respectively. However, wine for Jamun and Kokum esters25 %fruity volatiles yeast shows 77-79%and esters. Commercial wine profile fruity especially yeast has much better volatile The The 4. fruit, alcoholfruit, to brix ratio etc. yield of wine with to respect sterilization, percentage potassium metabisulfite for sugar, size, pH,inoculum after fermentation, residual parameters such as TSS up.scale Fermentation (KBFW) were studied for Kokum-Banana Fruit Wine Fruit Wine and (JFFW) Wine Jamun (JPFW), Fresh L. Jamun Processed Fruit up towine was 100 scaled compound known to aid Hydroxy citric acid, a anthocyanin detected. in Kokum wine out of 5 was dominant anthocyanin Similarly Cyanidin (87%) of 6anthocyanins detected. dominant anthocyanin out 3,5-diglucoside (80%)as Jamun wine has Malvidine and kokum-banana wines. anthocyanins injamun were to identify used - Mass spectroscopy Liquid chromatography visible spectroscopy and Layer Chromatography, Uv- High performance Thin compounds is anthocyanin. of important the classes of bioactive compounds. One wines: and shelf lifeBiochemical of aging. ofstudied during period the apoptosis of yeast was colour of wine and autolysis/ three months. Change in made to undergo ageing for fermentation. JFFWwas immediately bottled after out. JPFW and KBFW were analysis of wines was carried up. biochemical Adetailed were studied during scale Red wines have Red many Food Engineering and Technology I Institute of Chemical Technology I 287

time, pH, temperature, pH, temperature, time, sodium chloride mixing, sodium concentration, and concentration nitrate maximum for intensity light biomass production. Selection best method of harvesting of for strains. Highest biomass biomass Highest strains. content lipid concentration, carotenoids total and in Chlorella found was that by followed pyrenoidosa Dunaliellasalina. cultivation of Optimization microalgae for conditions and pyrenoidosa Chlorella studied Dunaliellasalinawere condition. cultivation for Chlorella case of In pyrenoidosa,various such studied were parameters medium, growth different as batch seedseed volume, age, pH, temperature, time, nitrate potassium mixing, carbon concentration, intensity light and dioxide biomass maximum for caseof In production. Dunaliellasalina, various such studied were parameters medium, growth different as batch seedseed volume, age, Selectionmicroalgae of strains: pyrenoidosa,Scene Chlorella Spirulina desmusabundans, Dunaliellasalina, sp., Nannochloropsisoculata gracilis were Euglena and culture collected from were strains Those repository. growth in reported grown conditions. and medium lipid concentration, Biomass carotenoids total and content all determined for were 3. 2. 1. A detailed flow A detailed flow manufacturing cost of wines wines of cost manufacturing calculated. was signature. signature. sheetflow Process Preliminary cost and estimation: the winemaking of sheet all three for process the and made was wines PH.D. (TECH) (TECH) PH.D. ( BIOPROCESS TECHNOLOGY) points present research was was research present points objectives: following with aimed are an emerging, one of the of one emerging, an are long-term, promising most biomass. of sources sustainable land on barren Thesegrow can does and water salt and in fresh food other with compete not components main sources.The lipids, as such microalgae from can carbohydrate and protein feedstock be of used source as textile, food, chemical, fuel, for pharmaceutical and polymer all Considering above industry. microalgae is The global population by rapidly grow to estimated This 2050. in billion 8.9 i.e. 47%, food, feed severe lead to may years. fuel crisis in coming and Food of the data to According Organization Agriculture and (FAO) Nations the United of 795 million (2014-2016); about in one or in theworld, people chronic from suffering are nine, Microalgae undernourishment. Research Scholar:Research Ashish Waghmare supervisor: Research Dr. Shalini Arya applications and Bioprocessing from valuable products of 6. Scale up of theScale of up for a particular fruit aroma particulara fruit for aroma volatile descriptors. A study A study descriptors. volatile Kokum-Banana Jamun, of to alsowas carried juice out responsible identify volatiles fruit wines. A correlation fruit A correlation wines. between made was sensory actual and descriptors Wines were compared with with compared were Wines wines grape commercial available other as well as JPFW 28 and 27 orthonasal orthonasal 27 and 28 JPFW 25 retronasal 23 and and identified. were descriptors descriptors were detected were descriptors KBFW. for panellist by JFFW and for Similarly, assessed the fruit wines. retronasal Orthonasal and 12 studied. were descriptors orthonasal retronasal and tongue. After a preliminary a After tongue. expert an screening, sensory finalised, was who panel average tasters and non- and tasters average based fungiform tasters on their on present papillae’s and aroma-flavour profile profile aroma-flavour and were Panellists wines. of supertasters, as classified jamun and kokum wine wine kokum and jamun aspect the of one only is other crucial The study. aspect the sensory is appeal Wines: Wines: and process winemaking of analysis biochemical parameter which had direct direct which had parameter life. shelf with correlation Sensory of Evaluation shelf life parameters were were parameters life shelf the freesulfur studied; a was bottle in wine content methanol content in wines in wines content methanol gas by also estimated were Various chromatography. weight management was was management weight (3.8 wine in kokum studied and B complex g/l). Vitamin 5. 288 I Institute of Chemical Technology I Annual Report 2016-17 4. c. Extraction of lipids: Extraction c. cavitation b. Hydrodynamic a. Ultra-sonication: 5. effect effect of pretreatment and (90 time min). Further, %), power output (54 watts) (1 % w/v), duty (80 cycle was obtained at load solid disruptioncell (94.58%) extraction on disruption cell and Effect of various methods and fatty acidprofile. β-carotene concentration) content (lutein and profile, carotenoidtotal composition, amino acid studied for proximate and Dunaliellasalinawere Chlorella pyrenoidosa biomass : microalgae selected characterization of Physicochemical work. were studied present inthe biomass concentration and most promising of method and bio-flocculation are : microalgae of different were extracts Further, fatty acid profile with and Bligh method. Dyer was efficiency compared andether) extraction (hexane and petroleum usingwas extracted solvent from disrupted cell biomass H2SO4) was studied. pretreatment (NaOH and studied. Further, effect of pressure and was load solid venturi or orifice device, disruptioncell such as parameters for maximum (HC): and autoclave) was studied. (NaOH, H2SO4,cellulose Optimization of HC Biomass of Flocculation Maximum Lipids Lipids d. Protein concentration by application of microbial downstream processing and Fermentative production, Singhal R.S. Prof. Research Supervisor: Choudhari Research Student: Sandeep out.carried proteinalgal as emulsifier were oil and oil frying as algal deep applications food Detailed such valuable products 6. protein quality and thermal amino acidcomposition, capacity, foam stability, holding capacity, foaming water holding capacity, oil- composition, colour analysis, characterized for proximate This protein concentrate was protein concentrate phase. was obtained inmiddle % w/wprotein concentration optimized parameters, 78.1 treatment.Using these ratio (1:1.5)and enzymatic to butanol(20 min),slurry pH (6),incubation time (0.75g/20mL), load solid concentration (40%w/v), ammonium sulphate such as solvent (t-butanol), parameters were optimized concentration, various layer. To maximize protein of proteins inmiddle optimize concentration the of TPP was evaluated to Effect of variousparameters from Chlorella pyrenoidosa. forconcentration ofproteins (TPP): partitioning phase three analyzed. properties. Applications of TPP was used TPP was used biocatalyst for promising several action makes it an attractive lipase and esterase inits catalytic The flexibility of as cutinase (polycaprolactone) and others. esters, plastics triglycerides, soluble and insoluble synthetic in cutinbut inavarietyof also It not only cleaves ester bonds of α/β-hydrolase fold family. and are member smallest the multifunctional esterases serine Cutinases (E.C.3.1.1.74)are cutinase 1. Screening of1. Screening cutin source: objectives: followingthe work plan and productioncutinase with addresses major in setbacks conditions. The present work and economically feasible inindustriallycutinase viable producing yields higher of of i)cutin,and ii)newer strains by exploring alternative sources addressed to need be lacunae from few plants. This existing of is cutinwhich solely available limited commercial availability production is therefore the The majorbottleneck cutinase in mid-chain hydroxyl fatty acids. presence of hydroxyl ω-free and Cutinase is induced only in and biodegradation. chemicals, and bioremediation biodiesel, agriculture, fine detergents, pharmaceuticals, applications and infood dairy, are explored being for various These properties cutinases of transesterification reactions. esterification, inter- and intra- industrial applications like peels ofpeels multi green colored industrial wastes, cutinfrom source from agro the Among newer the cutin

Food Engineering and Technology I Institute of Chemical Technology I 289 Cutinase at 35 °C using 9 mM vinyl 9 mM vinyl 35 °C using at loading enzyme with acetate ml reaction 200 mg/10 of yielded in n-hexane mixture of excess enantiomeric an the (R)-1-phenylethylacetate 39.7% conversion, with ees of and 99% > of E process 65.1%. Further showed better thermal, better showed and detergent solvent, making thus stability storage efficient and elegant more it several industrial for Two processes. biocatalytic and MCF viz. MPs, different for synthesized were SBA-15 cutinase immobilization. was Immobilization simple performed by cross- and adsorption analysis linking. Routine biocatalyst immobilized of of the loading the confirms protein. a potential as explored was and regio its for biocatalyst selectivity towards enantio a as (R,S)-1-phenylethanol showed and model substrate towards action catalytic its optimized The theisomer. R as such conditions reaction speed 150 rpm of agitation and immobilization immobilization and silica’s. in mesoporous concentration, Simultaneous of cutinase purification fermented SSF from directly successfully was broth was It CLEA. in achieved 50% (w/v) of that found 125 sulfate, ammonium glutaraldehyde, of µmol °C 30 at h 1 for cross-linking 7.0, yielded pH of broth and recovery. 58.12% activity CLEA The so developed 8. Kinetic resolution:

free cross-linked enzyme enzyme free cross-linked (CLEA) aggregates chelators. Cutinolytic activity activity Cutinolytic chelators. hydrolysis by confirmed was watermelon and apple of characterization cutin, and monomers the hydrolyzed of GC-MS. The serine by the of nature hydrolase its by confirmed was enzyme specific by serine inhibition inhibitors. cutinase biocatalyst Stable carrier by prepared was aqueous organic two phase phase two organic aqueous but attempted were systems Foam unsuccessful. were cutinase of fractionation with purity yielded 3-fold 5 mins. within 95% recovery characterization: showed SSF from Cutinase 7-8, thermal of pH optima 40 °C, better to up stability in non-polar stability solvents/metals/surfactants/ conditions yielded 680.41 ± conditions cutinase with of 46.39 U/gds U g of 7.09 of a productivity a 20-fold h-1 and substrate-1 in cutinase improvement and production The titre. kinetics fungal growth logistic a simple followed model. methods Several purification carbon, activated viz; TPP, (inducer) for cutinase for (inducer) evaluated. was production reducing inherent The found were in WMRs sugars of repressor beto catabolite water hence cutinase and was WMRs of washing optimized The mandatory. 7. Stabilization of cutinase: of 7. Stabilization 6. Biochemical Downstream 5. Downstream processing: Amongst Amongst and the strain the strain and SmF for standard standard for SmF Fusarium sp. ICT ICT sp. Fusarium The potential of waste waste of The potential were unsuccessful due due unsuccessful were renewable solid substrate solid substrate renewable (SSF): watermelon non-edible cost a low (WMRs) as rinds adherence of the substrate to to the substrate of adherence the bioreactor. the walls of with SAC1 and transfer mass limited to and media composition. media composition. and thecutinase Although enhanced was productivity studies bioreactor 3- fold, carbon source in shake in shake source carbon optimized with was flask conditions culture respect to (SmF): strain isolated well as a sole cutin as WMC using Fusarium sp. ICT SAC1 SAC1 ICT sp. Fusarium 1384. NCIM no. KJ522754 no. been to deposited have no. under accession NCIM sequence (447 base pair) of (447 basesequence of pair) to submitted was the isolate Genbank under Accession isolate was characterized characterized was isolate and morphologically as identified and molecularly, 26S rDNA The sp. a Fusarium isolate from putrefied tomato tomato putrefied from isolate than potential better showed The strain. the standard of novel strain: novel of from isolated the cultures 50 ruined vegetables, fruits and morphological and thermal and morphological properties. Isolation and identification cutin. The cutin so identified cutin. The cutin so identified with characterized was chemical, physico- respect to watermelon (WMC) yielded (WMC) watermelon 6.77 U/ml9.64 U/ vis-à-vis apple cutinase using mlof 4. Solid state fermentation fermentation 4. Solid state Submerged 3. Submerged fermentation 2. 290 I Institute of Chemical Technology I Annual Report 2016-17 downstream processing of Fermentative production and Singhal R.S. Prof. Research Supervisor: Joshi Research Scholar:Chetan 1. Screening of1. Screening microbial zeaxanthin Zeaxanthin is an orange- properties of zeaxanthin yolk and flesh. diverseThese to enhance colour the of and aquaculturein poultry as a supplementfeed used atherosclerosis. It is also degeneration, cataract and cancer, age-related macular against like diseases of its preventive effect pharmaceuticals because has diverse applications in andfruits vegetables. It flowers and invarious naturally in corn, marigold xanthophyll occurring red coloured, lipid-soluble successful. also microwave irradiation was intensification using sources and production following objectives: with the was undertaken background, project the natural products. With this due to preference their for accepted by consumers the zeaxanthin is not readily chemically synthesizedwhile yields,gives extraction poor Conventional extraction using Wittig's reaction. or by chemical synthesis of red marigold flowers hexane extraction based either by conventional Commercially, it is produced important metabolite. make it an industrially 3. 2. Optimization using iratr studies: Bioreactor error (1.55). mg/L) with lower percentage better than RSM-GA (11.76 prediction (11.81mg/L) was to 11.63mg/L. ANN-GA production from 4.44mg/L zeaxanthinincreased the sequentialThis approach ANN-GA and RSM-GA. approach followed by variable-at-a-time (OVAT) using traditional one- production were optimized affecting zeaxanthin environmental factors Various nutritional and mathematical tools: reported inliterature. fermentation medium producer using different potential zeaxanthin exploredfurther as a and21588 was selected zeaxanthinfaciens ATCC among Paracoccus which produce zeaxanthin, for potential their to procured and screened culture collections were strains from different medium: reactor, ANN- GAbased mg/L. In bubble column marginally to 13.21 productionincreased the stirred reactorin the tank oxygen saturation on 75% andof dissolved 0.75vvm GA as above. An air flow rate medium optimized by ANN- of zeaxanthin using the to increase production the with anundertaken aim bubble column reactor were stirred reactor tank and Bioreactor studies using Standard bacterial

5. Application of in zeaxanthin and purification 4. Recovery ANN-GA. conditions optimized by production under the for screened then zeaxanthin molasses and glycerol were such as corn steep liquor, industrial byproducts 15.29 ± 0.51 mg/L. Different productionexperimental of size and 55.83hagainst the at 4%inoculum 3.507vvm, production of 14.79mg/L a maximum zeaxanthin optimization predicted 1 gand 2g/100gof poultry broiler hens for amonth at biomassdried was to feed 21588 has status, aGRAS the zeaxanthinfaciens ATCC eggs’: the production of ‘designer stability. ability and temperature analyzed for its antioxidant zeaxanthin was further and MSanalysis. Purified later characterized by FTIR analyzed by HPLC and were The elutedfractions were gave arecovery of 74%. chromatography which was done using gel silica t-butanolcrude extract of zeaxanthin from the vessel.tank Purification to 1Linastirred scaled-up The processthen was provided optimum recovery. incubation of time 30min temperature of 50oC,and ratio of 0.5,an incubation t-butanolbiomass slurry: concentration of 30%, An ammonium sulphate was done using UA-TPP. of zeaxanthin: Since Paracoccus Recovery Recovery Food Engineering and Technology I Institute of Chemical Technology I 291 DPPH• the of (GC) coupled with Mass- with (GC) coupled spectrometry (MS). analysis data Statistical strains the two suggested markedly Sc Sb and are of respectto with different (probiotic) stress-tolerance properties. antioxidant and a global metabolite Hence The antioxidant potential of potential antioxidant The cerevisiae Saccharomyces (Sb) was boulardii var. both cell-free for evaluated solvent extract (CFE) and extracted fractions (EAF) of total The boththe strains. (TPC) and content phenolic of Sb content flavonoid total and be to fold ~70 found was of that higher than ~ 20 fold Percentage Sc respectively. inhibition of radical in the order was Sb> CFE > (control) BHT EAF Sb> CFE Sc> EAF Sc. difference significant No thebetween the activities of solvent cell free extract and var S. cerevisiae extracts of observed was boulardii in this study. A global metabolite developed was fingerprint chromatography Gas using literature suggests 0.3% as 0.3% as suggests literature concentration the minimum as a organism an define to bile to resistant probiotic al, et SE (Gilliland salts 1984). Overall higher stress Sb suggests of tolerance probiotic promising still Sb is in a As attribute. this hierarchy, controversial of the comparison enabled aspect phenotypic of another both of characterisation strains. • • which substantiates the which substantiates behavior probiotic robust published as this yeat of var. boulardii (Sb) were (Sb) were boulardii var. stress-tolerance studiedby difference Significant assays. (%) (p<0.05) in cell viability °C, 37 Scbetween Sb and for gastric simulated 39 °C and observed. were condition simulated and °C 45 At condition, intestinal showed both the strains Sb cell viability. comparable 1% upto tolerance shows concentration salt w/v bile (µ). This study rendered rendered study (µ). This outlook a comparative pattern the growth for in vivo and normal under addressed conditions, difference the phenotypic and betweenboth the strains in aided importantly most the sampling determining part of later for timepoints study. of attributes probiotic The cerevisiae Saccharomyces yeast strains showed no no showed strains yeast in difference significant normal under rates growth in- simulated and laboratory Although conditions. vivo cell biomass the maximum different significantly were under between the strains The both conditions. time (td) doubling optimum the period at measured was rate growth maximum of Growth kinetic parameters kineticparameters Growth cerevisiae Saccharomyces of (Sb) were boulardii var. compared assessed and Saccharomyces of that with (Sc).cerevisiae Both the • is the overall summary of the summary of the overall is work: • zeaxanthin content of the of content zeaxanthin eggs so obtained. feed. The eggs collected after eggs The after collectedfeed. about showed month one in the increase ~ 4.5 fold PH.D. (SCI) (SCI) PH.D. (BIOTECHNOLOGY) molecules in the yeast. Following Following molecules in the yeast. further explored to unravel the unravel to further explored of production of mechanisms bioactive relevant industrially yeast, Saccharomyces cerevisiae cerevisiae Saccharomyces yeast, cerevisiae Saccharomyces and findings The boulardii. var. were the work of this stage from study presents a new perspective presents study two the differentiating of of strains related genetically from this yeast and possibility possibility and this yeast from industrial their potential of this Therefore applications. channeled into exploring the exploring into channeled such biomolecules of presence polypeptides or metabolites as has been explored for its modus modus its for beenhas explored use therapeutic for operandi been has research much not but diarrhea (AAD). However, the (AAD). However, diarrhea S. of characterization taxonomic been has boulardii var. cerevisiae Sb Furthermore, controversial. of infectious gastroenteritis gastroenteritis infectious of and thein prevention or associated antibiotic of cure yeast species with probiotic species probiotic with yeast been has used an as It properties. treatment for therapy adjunctive bioactive molecules cerevisiae Saccharomyces the only (Sb) is boulardii var. Profiling and exploitation of exploitation and Profiling cerevisiae var. Saccharomyces of production boulardii for Datta Supervisor:Research U. Prof. S. Annapure Research Scholar: Research Suprama 292 I Institute of Chemical Technology I Annual Report 2016-17 • • pathway were considered as phenylpropanoidthe regulatory enzymes for Sb. The genes encoding genomethe sequence of by analysis in-silico of metabolites was conducted pathways for phenolic in putative over production Candidate gene identification acid counterparts. phenolic aldehydes and their metabolites were found to be strain. Many of extruded the antioxidant capacity of this resultswhich inthe polyphenolic metabolites was found rich in to be offraction Sbcultures the strains. The extracellular metabolome of two the drawnalso to the scope MS and acomparison was qualitative analysis by GC- metabolites using asemi- therapeutically important in order to identify profile was developed Cloning, expression, metabolites. detected the putative specificity towards exploitedfurther for their (Singh etal, 2013), was STREthe group members superfamily, one being of dehydrogenase (ALDH) metabolites. Aldehyde in production of bioactive reason responsible to be (STRE) has which plausible Stress Responsive Elements impetus to investigate the directed the observation this inherent of yeast. Therefore, found as pathway this is not pathway enzymes were not study. Upon scrutiny, the candidate genes for initial xanthophyll carotenoid found Fucoxanthin (Fx), a C40- fucoxanthin downstream processing of Fermentative production and S. Singhal Prof. R. Research Supervisor: Hariharasubramanian JayashreeResearch Scholar: (Met-177). A variant of residue active inthe site due to bulky amino acid suggests steric hindrance model in-silico Ald6p range of aliphatic aldehydes. benzaldehyde and alimited showed activity with aldehydes, whereas Ald4p activity only with aliphatic Wild-type showed Ald6p towards aldehyde substrates. cooperativitykinetic and demonstrated positive were oligomeric insolution and Ald4p Ald6p Both experimentally.verified proteins generated and molecular models of the advanced on the based substrate was specificities to explain different the characterized. Ahypothesis expressed, purified and from Sb, recombinantly were Ald6p cytosolic cloned mitochondrial Ald4p, dehydrogenase superfamily, of yeast the aldehyde boulardiiTwo members from S.cerevisiae var. characterisation of ALDHs purification and cyclic substrates.cyclic and gained activity towards increased specificity range position 177showed an with at valine Ald6p the processing, and evaluation of its production, downstream suitable alternatives, improving of fucoxanthin by identifying identifying alternate sources research. study Our aimed at laboratory studies &animal thereof, as established using related biological activities effect on obesity, diabetes and preventive and therapeutic due foods functional to its has possible applications in abundantly inbrown algae agro-wastes were evaluated also Burman and RSM-CCD. Some (OFAT) followed by Placket- optimized by one factor at atime metabolites as listed above was medium offive the all Production: and PShyper producers. generations for identifying Fx strainthis was created until ten (eDNase)]. Stable mutants of extracellular deoxyribonuclease (AAF) and first-ever report of α-Arabinofuranosidase Ammonia Lyase (PAL), & enzymes [Phenylalanine exopolysaccharidesviz., (PS) producing co-metabolites, fucoxanthingood yields while NRRL YB 252 gave relatively strains, glutinis Rhodotorula cells. Among microbial the of fucoxanthin from intact 10 minshowed maximal release algae. Mechanical grinding for of Fxfrom microbes &brown HPLC for was selected analysis lysis among isocratic which of various techniques cell post afterthorough a examination protocol was standardized protocol:Analytical ranging application studies. & suitabilityits efficacy wide- in Production Analytical Analytical Food Engineering and Technology I Institute of Chemical Technology I 293 peroxidase (POD) (POD) peroxidase The molecular weight was was weight molecular The be to found and estimated custard 45 kDa for and 14.4 62 and bael POD; and apple and apple custard kDa23 for constant bael PME. Kinetic apple custard bael and for and mM 0.090 were POD 0.76 mM, respectively; 0.692 Partial purification purification Partial hampering quality of enzymes pectin and methylesterase custard bael and (PME) from beenperformed applehas sulphate ammonium using precipitation and ion chromatography. exchange partially was POD purified 62.0 fold 53.2 and with apple custard from purity Partial respectively. bael, and of PME was purification of purity fold with achieved custard 67.41 from 6.24 and respectively. bael, and apple may be able to sustain and and sustain to be able may effects the damaging overcome methods.Hence conventional of undertaken was to work present selected bael of enzymes study custard and marmelos) (Aegle fruits squamosa) (Annona apple on of ultrasonication effect and their activity. • India has a plethora of fruit of a plethora has India which of bearing speciesmany due unexplored stillremain of lack and seasonalto nature strategies. processing proper food methods of Conventional thermal as such processing heat, direct which involve of terms in feasible although and operation easy process lead often most easy scale up, as well as flavor color, of loss to Emerging nutrients. essential food processing of techniques Fx Post in Post After identifying identifying After PH.D. (SCI) (SCI) PH.D. (BIOCHEMISTRY) Studies on characterization characterization on Studies fruit of based deactivation and enzymes good gelling and emulsifying emulsifying and good gelling of evaluation vivo In properties. was agent anti-obesity an Fx as a as C. elegans using examined system. model living Scholar: Research Mugdha Dabir Supervisor: Research Dr. Laxmi Ananthanarayan microbial efficacy against the efficacy against microbial cultures. test & testing toxicity vitro In studies: application (cyto & geno) toxicity vitro silver Fx, PS, and of evaluation their nanoparticles, gold and activity fibrinolytic for potential activities were therapeutic and very and promising examined Although noted. were results film-forming show PS did not demonstrate did it properties, 400%. Ecotoxicity of synthesized synthesized of 400%. Ecotoxicity nanoparticles gold and silver Daphnia assessedwas using magna. Product-based applications: potential its for evaluated was for usein cosmetics and PS was Parkinson’s. of treatment for cryoprotectant a as evaluated selected test bacterial yeast and nanoparticles Silver cultures. anti- improved showed nanoparticles: NRRL R. of glutinis the ability and silver synthesize YB252 to of effects nanoparticles, gold conditions and factors various studied, were their synthesis on gradient density using purified 20- Ficoll using centrifugation Fx Green biosynthesis of of biosynthesis Green AAF & eDNase was purified purified was AAF & eDNase (NH4) 2SO4 dialysis, using precipitation & TPP. conditions. The stability of Fx stability The conditions. 1% of addition on enhanced was acid.PAL & 0.5% ascorbic BHT purity assessed using AGE. The The AGE. assessed using purity assessedwas under stability Fx storage and stress different characterized. PS was purified PS was characterized. 50-460 mm DEAE using and column packed Sepharose gel column chromatography chromatography column gel (70:30) Acetone Hexane: using were the purified Fx and phase partitioning (TPP) as well well as (TPP) partitioning phase from & MAE- TPP UAE-TPP as algae undertaken. was brown silica using purified Fx was (UAE) and microwave-assisted microwave-assisted and (UAE) extraction (MAE). Simultaneous three using PS Fx& extractionof Sargassum muticum&R. glutinis glutinis muticum&R. Sargassum optimized NRRL YB 252 using extraction assisted ultrasonic levels. processing: Downstream extracted successfully was from generations were studied in studied were generations to BCRoptimized conditions production metabolite(s) assess conditions were used to study used study to were conditions profile production enzyme immobilized and in normal Selected systems. mutant respectively, while, pH control while,control pH respectively, PS and Fx benefit did not study Optimized BCR production. on Fx and PS production. 1 vvm PS production. Fx and on & 2.5 vvm@ 250 rpm 250 @ BC, ST& selected for were rpm bubble column (BC) reactors (BC) column reactors bubble of various the effect study to speeds agitation and aeration in these trials.optimized The bioreactor usedwas for medium trials and tank (ST) in stirred 294 I Institute of Chemical Technology I Annual Report 2016-17 • • of essential bioactive and PMEwith retention inactivation of POD juice custard apple and bael Thermosonication of processing. as compared to thermal seconds by ultrasonication achieved within has been of sources fruit PMEinboth 4 minfor bael. Inactivation 5 minfor custard apple and enzyme inactivation within completeachieved the for bael, ultrasonication custard apple and 11min processing took 22 min for Whilekinetics. thermal enzymes followed first order and ultrasonication. Both using processing thermal apple PME from and bael custard Inactivation of POD and PME, respectively. for custard apple and bael mg/mL and 0.313mg/mL value. Storage studies for phenolics content and cloud juice quality interms of total inactivation with improved complete peroxidase 35, 22and 17minfor at 30,50and 70°Crequiring juice was thermosonicated Brix and colour values. Bael minimum impact on pH, peroxidase inactivation with to led 40 minwhich complete thermosonicated at 30 °C for is heat sensitive was Custard apple juice which on physical parameters. juice with effect minimal vitamin C in custard apple marmelosin juice inbael and components such as led to led irreversible has been performed performed has been Tropical climate of India Shelf Life during and Ripening Extended of Indigenous Fruit Varieties Characterization Biochemical AnanthanarayanLaxmi Dr.Research Supervisor: VishwasraoR. Chandrahas Research Scholar: • production of jam, jellies, processing as it for is used importancein of view fruit are fruits the ofBoth immense and(Lalit) sapota (Kalipatti). about leading varietyof guava limited information is available of from export India. Very zapota)make amajor share guajava) and sapota (Manilkara Fruits such as guava (Psidium many are underutilized. still limited shelf life of which nutritional qualities and with with good fruits seasonal favours growth of many apple powder. peel decolorization using custard for methylene blue dye workedkinetics best and second order pseudo wascalculated 71.42 mg/g adsorption capacity (qm) studied. The maximum than otherpeel isotherms fit of MB custardon apple a monolayer provided better uniform dye adsorption as denotes= 0.9981)which adsorption (R2 isotherm powder. using custard apple peel decolorization wasstudied Methylene blue (MB)dye at refrigerated storage. forperformed three months custard apple juice has been thermosonicated and bael Langmuir Type II 1. juices, squash etc. 2. firmness (~ 92& 75%) were along with loss of flesh weight loss (~ 25& 35%) changes. Physiological chemical and biochemical thoroughly for physical, were fruits studiedBoth and sapota (Kalipatti). ofvarieties guava (Lalit) ripening for indigenous fruit understanding process the of research dealt with studies:Ripening on preliminary studies viable technique. Based life of fresh produce is a coating for increased shelf coating: Edible fruit. overeven detect stage ripe of as ripening index and could ripening stage of sapota fruit Model could predict networks.neural artificial ondevelop based amodel study of sapota to was used obtained from maturity softening.with fruit Data to have apositive correlation quality loss. PMEwas found of ripening resulted in during early stagesobserved POD and PPO activities studied.(PME) has been methyland esterase pectin ascorbate oxidase (AO) polyphenol oxidase (PPO), such as peroxidase (POD), changes related to enzymes biochemical ripening.Also during fruits the in both reducing sugar was observed content and increase intotal inphenolicdecrease Skin and fleshdarkening, guavaLalit during storage. for Kalipatti sapota and majorthe concern observed Initial Edible Food Engineering and Technology I Institute of Chemical Technology I 295 Waste used for synthesizing of of synthesizing used for (AgNPs) nanoparticles silver biosynthesis a green by formed AgNPs approach. size 324 nm average of were index polydispersity with a ζ showed and of-0.663 Further -12 mV. potential by characterized were AgNPs TEM. and SEM FTIR, XRD, of properties Antimicrobial using explored were AgNPs method. diffusion agar higher z-value than that of of that than higher z-value contaminating the potential which microorganisms, that conclude to leads one needs inactivation enzyme for well as be to considered fruit of life shelf increasing pulps. Ag synthesis of Green nanoparticles: processing after generated a commercial fruits at of be to scale a bio-burden is was pomace tackle.Sapota M. TECH. (FOOD TECH. M. & ENGINEERING TECHNOLOGY) their precipitation together to to together their precipitation mixture. protein a common are co-precipitates Protein better show to reported and quality nutritional The functional properties. and cereals lysine-deficient legumes methionine-deficient co- in such complimentary are Research Scholar:Research Rahel Das Supervisor:Research R. Prof. S. Singhal co- protein on Studies precipitates proteins of Co-precipitation crude extraction of involves and sources two from protein 5. the enzymes studied. In both In studied. the enzymes heat thefruits, the more a exhibited enzymes stable phytoconstituents such as as such phytoconstituents lycopene. acid and ascorbic 39.4 = (z-value PME Guava by affected least °C) was AO thermal processing. the = 14.3 °C) was (z-value constituent labile heat most components studied amongst Lycopene Lalit guava. of = 41.7 °C) from (z-value better showed pulp guava thermal against stability to compared as processing the guava pulp and crude and pulp the guava sapota extract.enzyme In to found was fruit,POD resistant be heat the most = 17.6 °C) (z-value enzyme be can used potential as and efficacy of of indicator guava thermalprocessing.In thermal inactivation pulp as such enzymes kinetics of PME and AO PPO, POD, with along studied was kinetics of deactivation Heat inactivation studies: studies: inactivation Heat is the processing Thermal method common most microbial and enzyme of used in the food inactivation extensively is industry.It effective. cost and studied in thermal involved Kinetics indigenous of inactivation deteriorating quality PPO POD, as such enzymes in studied PME was and Enzyme characteristics such such characteristics Enzyme and pH, temperature as dependencies were substrate PME Guava then studied. till be to stable 65 found was and PPO POD, whereas, °C beyond inactivated was AO 35 °C. 4. Enzymes Enzymes weightof the enzymes. weightof 36 & 30folds, respectively. respectively. 36 & 30folds, partially purified Further, used fractionsenzyme were the molecular determine to PME were also purified using alsousing purified PME were techniques chromatographic 28, 30, of purity a fold to there optimum activity at at activity optimum there 35 65, 45 and of temperature & AO PPO, POD, °C.Guava PPO and PME was 10, 7 PME was and PPO Partially & 8, respectively. had enzyme purified obtain a single band with with band a single obtain purity Fold SDS-PAGE. POD, sapota for obtained were purified using anion anion using purified were chromatography exchange size exclusion and so to as chromatography namely, POD, PPO & PME PPO POD, namely, sapota from isolated were These enzymes fruit pulp. compared to uncoated fruits. uncoated to compared and Enzyme purification characterization: the fruit appearance and and the fruit appearance for qualities nutritional period time as of longer days of shelf life as compared compared as life shelf of days fruits. uncoated for 8 days to preserved coatings Edible MC-PO coating on Kalipatti Kalipatti on coating MC-PO (1%)- fruits.HPMC sapota best for worked PO coating fruits 12 Lalit giving guava composite emulsion coating. coating. emulsion composite fruit was sapota of life Shelf using 75% by by increased barrier properties of the of barrier properties palm (PO)was oil coatings, a it making incorporated, were selected to coat sapota sapota selected coat to were fruits respectively. guava and the water improve To conducted, methyl cellulose methyl conducted, hydroxypropyl and (MC) cellulose (HPMC) methyl 3. 296 I Institute of Chemical Technology I Annual Report 2016-17 cereal. Red kidney bean (RKB) bean cereal. kidney Red corn (C)is aglutenBesides, free aid inby-productwill utilisation. after corn germ extraction oil work.in this Use of corn meal cereal and legume combination vulgaris) were as the selected and (Phaseolus redbean kidney precipitates. mays) (Zea Corn while SDSwhile PAGE showed the structure, secondary FTIR the denaturation temperature and Thermal studiesthe revealed C-RKBprecipitates.in the protein digestibility was higher increased substantially. In vitro that of calcium the and iron respectivein the flours, while compared to contents their C-RKB co-precipitate when reduced by 50%or more inthe phytic acidcontent, were inhibitortrypsin content and nutritional factors, tannins, viz. respectively. The content of anti- for C-RKBco-precipitates, obtained was 95% and 91.34% content and protein recovery yields.higher Maximum protein mixture prior to gave extraction amylase to flour the solventand salt to flour the and 1% (v/v) pH 4.5.Addition of 1%(w/w) precipitationisoelectric at forextraction 60 min and water, adjustment to pH9, legume flours with distilled ratio of 1:15of cereal the and co-precipitate, were dilution production of C-RKBprotein The optimized conditions for precipitate as aprotein source. bioethanol and resultant the co- forutilized production the of that starchy the matrix could be by preparing co-precipitates so of averted can vs. fuel be food containing The debate bean. is one of richest the protein storage invarious energy plants of units glucose and is major the Starch is abiopolymer composed on properties of starches cold plasma Effect of treatment U.S. Annapure Prof. Research Supervisor: Banura Research Student: Sidhant protein deficiency. a viablebe product to combat organoleptic properties and can and was acceptable interms of protein content bar (~68g) per precipitate had around 18.68% of 8%C-RKBprotein co- developed on incorporation type proteinThe chikki bar but values poor for gelation. and emulsification properties, water absorption capacity exhibited superior values for C-RKB protein co-precipitate and nutritional properties. improved physico-chemical protein co-precipitates showed C-RKB the determined.Overall, were size and also crystallinity morphology.surface Particle protein. SEM exhibited their isolated and co-precipitated polypeptides present inthe treatment chemical residues. processes and no left over of after to simpler, safer and low cost modifications are preferred due physical modification. Physical is done by either chemical or for industrial applications. This achieve desirable the properties modifications are required to properties. Thus, structural nature and other related dueindustry to hygroscopic their are not suitable for infood use amylopectin. Native starches major polymers: amylose and in nature. It is made up of two final viscosity, final water absorption viscosity, properties.peak The andrheological thermal done for physicochemical, combinations. The studies were with differenttime-power using cold plasma treatment tapioca starch were modified potatoand Corn, gases. and of matter, next to solids, liquids, is referred to as fourth the state physical modifications. Plasma of recent the developments in PlasmaCold processing is one Pods (Moringa Oleifera) and Drumstick graveolens) Herba(Anethumof Dill development for utilization Product &process S. Lele Prof. S. Research Supervisor: Research Student: Yuga Bhat ofmethod starch modification. of starches and is asafe physical physico-chemicalthe properties effectively used can be to modify source. The treatmentplasma biological difference of starch that attributed can be to the potato and tapioca starches cold plasma treatment on corn, variations on impact the of modification. There been have breakdown due to physical attributed to structural the and enthalpy can which be in gelatinization temperature properties showed decrease the SEM and XRD. thermal The was confirmed by FTIR, changes which were observed aftertreatment. Thestructural storagethe and loss modulus was significant difference in The results showedthat there increased for samples. the all capacity, and swelling power Food Engineering and Technology I Institute of Chemical Technology I 297 observed80°C. Scanning at shows microscopy electron protein of structure different co-precipitate bodies. Protein higher density, bulk has prepared capacity, absorption good water shows It capacity. absorption fat other to similar profile solubility and Emulsifying isolates. protein co-precipitate can be prepared be can prepared co-precipitate flour jowar defatted blending by bean flour moth defatted and parameters optimized using by optimized The process. for of mixing were parameters of addition powder, defatted to solute enzyme, addition salt, 1:15, extraction ratio solvent pH 9, extraction time 60 pH 4.5, precipitation minute, and precipitation after heating 75°C. at temperature heating co-precipitate protein The anti- of amount lower contains nitrogen non-protein nutrients, increased and polyphenols and and digestibility protein in vitro Color higher mineral content. co-precipitate the protein of bands All protein darker. is ☐-helix and ☐-turn ☐-sheet, observed are structures in the Thermal co-precipitate. protein temperature denaturation is co-precipitate protein of Protein co-precipitate can be can a co-precipitate Protein fulfill Also, to demand. way this is energy malnutrition protein people for problem a serious whose depends diet mainly Therefore, source. starch on this made is through effort an the protein produce to study The people. such for supplement preparation was the study of aim process of optimization and the production for parameters The co-precipitate. protein of a protein that showed results and complementary advantage advantage complementary and together. legume and cereal of Research Student: Ashwini Ashwini Student: Research Mohurle Supervisor:Research Prof. R.S. Singhal Properties Functional of Study Co-precipitate Protein of and cereals of Consumption day by day decreasing is legumes lifestyle. of modernization to due reuse theseto a way Therefore, to needed is due commodities legumes of content high protein partial dehydration minimized partial dehydration of theeffects detrimental and of inter flashing stream helped and water cellular intra structure the tissue strengthen longitudinal pods.of However to pods found of was rupture sudden to occur due mainly to due steam of expansion cooling during drop pressure slow Hence, retorting. cycle of be could the cooling sequential best solution. The pods of Moringa Oleifera Oleifera Moringa of The pods particularly and nutritious are and minerals rich in proteins, excellent have and vitamins advantages. therapeutic thermally to process Attempts pouches thepods retort in in longitudinal resulted have pods of of effects splitting pods of upto partial dehydration before reduction 50% weight studied were processing retort found that about 30kg dill about that found can farmlands from sourced 100kg RDC when about us give dal1.05kg with and combined about whereas ingredients other 1.4 around dill22kg fresh gives which gives kg dill powder leaf dry10kg of DSP. for commercialization, it is is it commercialization, for better cooked compared to to compared cooked better cooked pan open traditional currya potential estimating on digestability and reduction in reduction and digestability trypsin (phytates, antinutrients RDC tannins), was inhibitors, fiber, protein, vitamin C and and C vitamin protein, fiber, GI . a low had and minerals protein in-vitro the of basis on 32.21+ 1.28% to 19.60+0.64%. 32.21+ 1.28% to of the period 2 months over of 550C both at storage accelerated of good sources were products of ambient storage. There was was There storage. ambient of radical in DPPH a reduction from DSP of ability scavenging texture and physic-chemical physic-chemical and texture and sensory analyses profile a period six months over of microbial sterility, FFA (< 0.4% 0.4% (< FFA sterility, microbial 02/ of acid). PV (< 12 meg oleic (< 0.07Abs). value TBA kg fat). Dill curry (RDC) Dill soup and (DSP). premix of in terms stability RDC showed retort processing and convective convective and processing retort in drying employed were retorted products: developing present study to balance this to study present dal moong with flavor intense dill based develop products and . retention good with color the availability of a commericial a commericial of the availability dill from made foodproduct in the made were attempts is found to make its preparations preparations its make to found is among unacceptable sometimes restricted has This consumes. Dill (Anethum graveolens) graveolens) Dill(Anethum savaa, or shepu locally as known which flavor intense a unique has in farm income enhancement, enhancement, income in farm foodsecurity sustainable and agriculture. In tropical developing contries contries developing tropical In the fruitindia like and a vital role sector has vegetables 298 I Institute of Chemical Technology I Annual Report 2016-17 precipitate. itfortifying with protein co- product increased by can be Protein content of food the indifferentused products.food proteinto high content it can be but gelling poor property. Due co-precipitate are satisfactory foaming properties of protein rheological propertiesrheological were capacity, emulsion capacity and holding capacity, foaming as water holding capacity, oil and properties functional such uronic acidand reducing sugar pH, sugar profiling using HPLC, electron microscopy (SEM), scanning (XRD), diffraction compressibility index, x-ray tapped density, Hausners index, such as shape, colour, bulk and Physicochemical properties with proximate analysis. undergonegums further alcohol precipitation. Purified Purification was done by using stored inair tight bottles. cleaned, and crushed dried, from respective plants, washed, (SG). Gums were collected (MG) and Moringaoleifera Lanneacoromandelica(DG), three plants, Anogeissuslatifolia characterization of gums from isolation purification and This studywiththe deals as wellfood as other industries. rangewide of applications in important polysaccharides with Plant gumexudates are exudates characterization of plant gum Studies inisolation and U.S. Annapure Prof. Research Supervisor: Jondhale Research Student: Sunil that gumis suitable for packing thatwas high too is 39.49reveals Compressibility index for SG has greatDG flow property. angle of that revealed repose density, compressibility index, fragmented. and Bulk tapped of gums is all irregular and nature. SEM shows that shape andhave amorphous crystalline XRD shows that three gums all MG evenat low concentration. and viscosity than DG high the studies that revealed SGgumhas 73% respectively. Rheological and SGwas 80-83,66-69and 70- Emulsion capacity MG of DG, quantity of 35.95,32.46,15.12%. and uronicgalactose acid in the SG found to have arabinose, and 17.2%respectively. And quantitythe of 15.29,47.41 and uronicgalactose acid in gum found to have arabinose, 30.85 and 14.83respectively. MG quantityacid inthe of 34.17, arabinose, and uronic galactose gumfound4.32%. DG to have amountgood of protein that is Results showed contains that DG (DSC). scanning calorimetry were studied by differential studied. Thermal properties consumed by humanity and is a one of most the staple foods Bread inits many forms is incorporated bread Studies on meal peanut Arya Dr.Research Supervisor: S.S. Ghorpade Research Student: Dhananjay industry.effectively in food used have properties good and can be is concluded gums that all these properties. From research the it but don’t have flow good obtained after extraction of oil. Peanut is aby-product meal benefits their consumption.of factors to potential health as p-coumaric acid, contributing sourcegood of antioxidant, such country.in the Peanut a is also bridging vegetable the oil deficit in India and plays amajor role in Peanut is major the crop oil seed proteins, vitamins and minerals. providingenergy carbohydrates, as it is low infat. It is made up of ofpart a healthy eating pattern 20% level of peanut was meal analysis; basis ofthe these all was evaluated.sensory) On (color, texture, proximate and (stickiness) and on bread quality onmeal dough characteristics different proportions peanutof 35%. The effect ofaddition of 10%, 15%,20%,25%,30%,and wheat flour was varied as 5%, Peanut level to meal replace flour (100g) to form dough. in wholew/w) was wheat added yeast(3% w/w)and salt (1.5% w/w), shortening (3%w/w), water (86% w/w), sugar (12% composition of bread was: proportions.their The optimized dough characteristics by varying acceptancebasis of and sensory one factor at on method atime of ingredient out was carried by or reasons.Optimization health human dietsfor economic and/ for raising protein levels in available methods primary the or proteins oilseed is one of Fortifying bread with legume available source of protein. peanut and is good readily protein for fortificationbecause peanuts as asource of can serve staple throughout world, the and fortification since it is a major Bread for is food an ideal protein Food Engineering and Technology I Institute of Chemical Technology I 299 in grains. Since germinated germinated Since in grains. value high nutritive have cereals they digestibility, improved and in health becan incorporated food preparations. on germination of effect The (amylase, activity enzyme activity) phytase and protease green and sorghum in wheat, wheat grass juice was challenged challenged was juice grass wheat which was nozzle, of clogging by pH. its altering by solved Himanshu Student: Research Chaudhary Supervisor:Research Dr. Laxmi Ananthnarayan Enzyme grain active in flours food applications novel are legumes Cerealsand energy, of sources important and proteins and carbohydrates foods. staple as considered are theiranti-nutritional However their nutritional limit factors in foods. applications and quality in activation helps Germination amylase, like enzymes of down which break protease, respectively protein and starch their nutritive enhances and the formation induces It value. the reduce that enzyme of factors anti-nutritional inherent but its cropping in unhygienic in unhygienic cropping its but harvesting and conditions, get to it prevents perishability WG shelf. market on a place very is and juice perishable So, separation. phase shows thought was dehydration WG nutrition. of a good as source of dried WG spray dried and Tray and prepared were powders bio- of the quantity on compared – chlorophyll, compounds active – properties TPC; flow TF, TAA, drying of Spray it. of etc. CI, BD

researched for numerous numerous for researched grass Wheat health benefits. source a kind of such is (WG) In the developing countries, countries, the developing In rely families low-income many food staple on their nutrition for rice and wheat as such crops various of poor sources are that To minerals. and nutrients nutrition a wholesome provide rejuvenating and healthy a for foods be green could body, very useful in providing proteins, vitamin, like nutrients fibers, flavonoids minerals, which are antioxidants and 80% power level of 800 W for 74 800 W for of level 80% power be optimum to an found s was MW processing condition. optimized its at paneer of hardness increases condition moisture of percentage and of on addition Therefore, loss. paneer processed microwave cuisine will a good give any to good with paneer taste textured flavor. and wheat grass on Studies B: Part dehydration of texture degradation of paneer paneer of degradation texture of cubes cm3) obtained (1x1x1 water warm 60-100 ˚C of at 30 s, 60 s, 2 min, 5 min, 10 for the decrease in min represents Power MW paneer. of hardness with 800W of 60-100% levels: 10% and interval of equidistant 120 s with time: 20 to treatment 20 time interval of a equidistant the taken independent as s was at MW processing parameters. disintegrates. Therefore, a a Therefore, disintegrates. required is minimal processing consumer’s moving the fast for improve whichcan lifestyle food. of properties the texture (MW) processing Microwave a good as of becould thought the kinetics this. As for option too soft and the structure structure and the toosoft added in the last while preparing whileadded thein last preparing Otherwise, dish. theany texture the added will paneer of become been a symbol of royalty royalty been of a symbol Indian of table dining on is it households.Generally, Part A: Microwave processing processing A: Microwave Part paneerof always have Paneer-cuisines Studies on microwave microwave on Studies paneer of and processing wheat grass dehydration Research Student: Jain Rahul Jain Student: Research Supervisor:Research S. Prof. S. Lele to make the product functional the product make to health aspects. respect to with Therefore the peanut meal can the peanut Therefore be in used a useful as fortificant nutritional its increase to bread & also especiallyvalues protein period. WSS & IVSD was found found was & IVSD period. WSS be storage to decreased during period both temperatures. at firmness of peanut meal bread bread meal of peanut firmness increased was bread & control storage during significantly at both temperatures. Sensory both temperatures. at decreased as were attributes period whereas increased storage samples were stored at 30±2 oC& at stored were samples The studies. staling 04±2 oC for the moisture that showed result decreased was bread of content capacity was also increased for also was for increased capacity The peanut bread. optimized bread control and mealbread optimized peanut meal bread meal bread peanut optimized Protein bread. control than & antioxidant digestibility meal are found more beneficial more found meal are Glycemic bread. control than decreased in found was index optimized to replace wheat flour flour wheat replace to optimized The meal bread. peanut make to aspects peanut of nutritional 300 I Institute of Chemical Technology I Annual Report 2016-17 capacity of grain flours (wheat, absorption. Emulsification as bulk density, water and oil functionalThe properties such germination ingreen gram. sorghum and up to 2days of of germination inwheat and activity increased up to 3days gram was studied. Enzyme control samples (without added better keeping quality than the sorghum and green gram had and bread with germinated with germinated wheat flour days suggested that chapatti and bread over of 6 aperiod studiesstalling for chapatti organoleptically. Further, were found acceptable to be germinated green gram flour germinated sorghum and 10% bread incorporated with 5% germinated wheat flour and bread incorporated with 15% germinated wheat flour and chapatti containing 15% chapatti and bread was studied; acceptabilityon sensory of effect of germinated flour dough by 21.35-30.42%.the phytic acidcontent of chapatti proportionsvarying reduced germinated wheat flour in anaylsed. Incorporation of optimizedthe products were and textural properties of The undertaken. nutritional sorghum and green gram was bread incorporated with germinated wheat flour and of chapatti incorporated with standerisation and optimization in phytic acidcontent in improved %reduction proportions,varying resulting mixed with wheat flour at The germinated flours were improved on germination. sorghum and green gram) Stuffing to covering ratio of covering. inthe salt was added 1.0% (w/w)oil and 1.5%(w/w) of 1:0.75(w/w),5%(w/w)fat, semolina to coconut shreds ratio to sugar ratio of 1:1(w/w), stuffing contatining semolina optimized formulation with approacha-time yielded which optimized using one-factor-at- karanji preparation were and process parameters for traditional The food. ingredients a RTE/RTF form of this chosen, to provide consumers the traditional was confectionery of karanji apopular Indian presentthe work development in preparation. Therefore in andcooking skills consume time in indiarequire which lot of of traditional products food india. There arelarge numbers divesrsitythe of cultures in Taking into consideration Indian traditional foods Studies on development of AnanthnarayanLaxmi Dr.Research Supervisor: Meshram Research Student: Sonakshi germinated flour). kg and 0.37to 0.98mgKOH/g. changed from 5.50to 12.8meq/ karanji, PVand acidvalue KOH/g in90days for RTE frozen and10.2 meq/kg 0.37to 0.89mg acid value changed from 5.50to For RTF frozen karanji, PVand stored for 90days at 20+20C. (RTE) fried and and full par fried kananji (RTF), ready viz. –to-fry for three different variants of outcarried using frozen storage preservation of karanji was ofattime 90sec 1800C. frying 1:1 (w/w) was optimized with 0.21 to 6.23mgKOH/g while karanji samples increased from Acid value of predried these days at 30+20C and 60%R.H. 12% packed and stored for 30 400C upto moisture content of incorporated were tray at dried sorbate and 0.3% citric acid samples with 0.3%potassium technique karanji whrerin the donealso using pre-drying upto 90days. Preservation was usingpreserved frozen storage of three the types karanjiall were Research Supervisor: Dr.Research Supervisor: S. Dargah Research Student: Krati uptake by 14.36%, concentration reducing oil the CMC addition at 1%(w/w) dough for outer covering with gum and CMC were to added such as guar gum, xantham oil and vanaspati. Hydrocolloids as comparedwas used to palm was more groundnut when oil karanji samples during frying that oil the pick-upobserved by medium andof it frying was outcarried using different types RH. The oil uptake study was and stored at 30+20Cand 60% pouches packedwhen inBOPP life was extended up to 40days and 2.50mgKOH/g. self the smaples was 1.20mgKOH/g andBOPP LDPE packed acidvalue the forkg while and15.02meq/kg 20.53meq/ packed karanji samples was PV for and BOPP LDPE BOPP, at end the of 60days karanji packed inLDPE and storage conditions of RTE upto 20days. In of case ambient selflifeThe was extendedonly to 3.98logcfu/g respectively. 0.69 to 4.69logcfu/g and 0.47 TPC and YMC increased from Food Engineering and Technology I Institute of Chemical Technology I 301 with 25% ragi and pearl millet 25% ragi and with and higher in protease resulted in increase An activity. phytase greater a and proteins soluble in trypsinreduction inhibitor compared 49.9% as by activity each with rice 45.7% to replaced in 34% sorghum, ragiand 25% and 25% ragi with rice replaced preparation and since, it is is it since, and preparation amounts, in ample consumed with it replacing worth was it look so into cereals to as other and in biochemical the changes the of properties organoleptic of rice replacement The batter. optimized was 25% ragi with based sensory on evaluation. 25% 25% ragi each with Further, 25% pearl millet and sorghum perform to taken in order were Rice replaced 50% replacement. sorghum and 25% ragi each with of count the highest showed to compared as yeast LAB and 25% with rice replaced control, 25% pearl 25% ragi and ragi, millet. higher microbe The in higher acidity resulted growth Amylase volume. batter and also was activity in rice highest and 25% ragi with each replaced to be can related that sorghum reducing of higher concentration while each rice replaced sugars and rise in batter volume was was volume risein batter and of 20 hours during evident A significant fermentation. protease amylase, in increase also activities was phytase and observed.sugars Reducing contents proteins soluble and yeast also LABincreased. and significantly increased count of the fermentation during decline A significant batter. 25% in trypsinof inhibitor observed. was activity Rice in idli role important an plays M. TECH. (FOOD TECH. M. BIOTECHNOLOGY) be stored up to 10th week at at 10th to week up be stored without temperatures ambient of in quality deterioration any biscuit. SSB was of low GI (44.08%) GI (44.08%) low of was SSB content LA (omega-6) category. 21.36% and by increased was was content ALA (omega-3) 61.38%. further, by increased 20% ROWF of stability storage andWW-SSB WW-SSB by carried out were biscuits content, moisture monitoring Sensory and PV FFA, texture, found was it and parameters can WW-SSB 20% ROWF that fiber content was increased to to increased was fiber content WW- ROWF 20% in 9.70% 20% of digestibility protein SSB, 68.50% was WW-SSB ROWF WW-SSb control than lower polyphenols total 75.60% and also was increased. content WW- Optimised 20% ROWF function of fermentation time. time. fermentation function of a with in acidity increase An in pH decline corresponding fermentation of indian indian of fermentation food fermented fermented a naturally is Idli blackgram by food prepared consumed rice, which is and parts of in southern majorly to very is due popular It India. and taste sour spongy texture, its Various aroma. characteristic occur in biomolecules changes idli of the fermentation during a as monitored whichwere Research Student: Monika Monika Student: Research Rani Supervisor:Research Dr. Laxmi Ananthnarayan in biomoleculeStudies the course during profiling was found that total dietary total that found was most acceptable sample among among sample acceptable most be to found was that 4 and it and carried was out biscuit sensory parameters analysis analysis sensory parameters a sensory analysis finally, and choose to the conducted was addition of flaxseeds on dough of addition strength, dough stickiness, & fractruability, hardness color, and parameters physical varied as 5%, 10%, 15% & 20% & 15% 10%, 5%, variedas wheat whole of replacement by of Effect recipe. in the flour using standardized ingredients ingredients standardized using parameters. process and Flaxseeds were in all forms optimized by varying one factor factor varying one by optimized a time methodology at and by prepared were then biscuits and roasted (whole & ground). & ground). (whole roasted and all the ingredients Initially, were parameters process and develop a –omega-3 enriched a –omega-3 develop functional semi-sweet biscuit in 4 flaxseedsby adding with & ground) (whole viz. raw forms with flaxseeds,with biscuit will be the present In choice. a smart to taken were efforts research, of Omega-3 and omega-6 omega-6 and Omega-3 of dietary acids, and fibers fatty fortify to a product And lignans. well-known functional food well-known nutritional excellent its to due presence of the because profile of functional food which should functional foodof which should and the basic nutrition provide to consumers. health benefits flaxseed a is this scenario, In chronic diseases such as cardio diseases cardio as such chronic vascular disease, cancer diabetes, the highlighted need obesity and semi-sweetwithbiscuit flaxseeds of presence widespread High Arya Omega-3Enriched functional 302 I Institute of Chemical Technology I Annual Report 2016-17 to control Microbes idlis. and bulk density as compared in improved textural values cereal incorporation resulted activity. Idlis prepared with displayed highest antioxidant with 25%ragiand millet pearl replaced Rice each observed. 25% incontrol batter was also been conventionallybeen produced production,de coco has which imitating process the for Nata de mango, was developed by inMaharashtra.industry Nata obtained from scale a small developed from mango pulp products, Nata and wine, were study.in this Two novel proposed hastechnology been productsadded using simple for development of value remainingthe mangoes industries. Utilization of andexport by processing food quality are fruits accepted for production, but only high the for mangoes inworldwide India has largest the share products: Studies on fermented mango S.S.Lele Prof. Research Supervisor: Research Student: Himadri Pal bulk density. improved texture, color and in control in6hours along with achieving values the of 12hours inbattercells/ml resulted in cultures with densitycell 103 addition of mixed starter final the product quality. The properties of batter idli and analysed on physico-chemical Saccharomyces cerevisiae was plantarumLactobacillus and of mixed starter cultures, fermentation. The addition play an important during the

Nata &Wine sugar gave syrup results best in minutes, followed by in soaking of NDM with NaOH for 25 of 25%NDM. Pretreatment with supplementation the RTS beverage was developed day.increase yield per inthe A dehydroacetate gave a123% presence of 0.3%sodium up of NDM production in substrate availability. Ascale ofbecause reduction in day,5th but reduces thereafter productivity increases up to of NDM the produced. The concentration and weight reducing the between sugar negative correlation is seen of gluconic acids and ahighly to 2.69+0.01due to production process,the pHvalues reduce optimum conditions. During produced 100gpulp per under sugar is 3%.61.2gNDM can be ammonium sulphate is 1%and are attained pHis when 4, Nata demango production The optimum conditions for of design factorial experiment. procuction was optimized using is pure and cellulose its bacterial coconut water. Nata demango by Acetobacter xylinum using observed that inoculation ofobserved andlactobacillus casei it was mango out wines carried by fermentationmalolactic in of part Second study the discusses of 1%along with 2%sugar. at if used media a concentration a supplement for starter culture remaining as mass used could be of ethanol inratio of 1:10.The was obtainedml) with use the (4.524+0.022mg/extraction andextraction, highest was for utilized carotenoid broth from NDM production terms of chewiness. The spent least darkening of was incase and wine yeast, whereas, the wine co-inoculated with L.casei darkening was exhibited by the oxidation of flavones. Maximum wines showed darkening due to storage was analysed and the all stability of wines during shelf flavor thewine. to The colour amount ideal the of buttery acidification (5.4%) and adds results interms of optimal de- of fermentation gives best the mango wines on day 5th the increase in all the constituents, the increase inall and reducing sugars showed an residual waste, total polyphenols onextraction total the solids, effect the of enzymatic assisted A study to study undertaken combination out. was carried and their cellulose, pectinase of green and black teausing cold. Enzyme assisted extraction green, and generally consumed prepared tea,mostly black or (RTD)drink ice tea is a ready protectiveReady-to- effects. anti-mutagenicity, and cardio- such as anti-carcinogenicity, effects health with beneficial claimedhas associated to been be worldwide, and its consumption of most the popular beverages Tea (Camellia sinensis) is one Studies on synbiotic tea Singhal R.S. Prof. Research Supervisor: Tiwari Research Student: Shweta commericialised. can be promisingto be ventures that mango and mango wines seem for just one day. Nata Both de results out MLFis when carried forwith L.casei MLFgives best day. Inoculation of mango wines wine inoculated for MLFon 5th

Food Engineering and Technology I Institute of Chemical Technology I 303 and 10.98 (μmg/ml) followed followed 10.98 (μmg/ml) and and mango chili, Karwanda, by of Profiling Lastly, Jackfruit. compounds aroma and flavor done, GC-MS was using non-polar of extraction after using vinegar from compounds the compounds of Most hexane. were GC-MS using identified with 7 - 8% alcohol content content 7 - 8% alcohol with 4% inoculum. Optimum and was temperature acetification 25oC. Physico-chemical fruit vinegars of characterization color, analyzing included and activity antioxidant acidity, compounds flavor of analysis vinegars of GC-MS. Color using Hunter using measured were colorimetry acidity lab and measured was the vinegars of acid – base titrations. using (TPC) content polyphenol Total radical scavenging DPPH and all for analyzed were activity It vinegars. and wines juices, DPPH TPC and that found was activity radical scavenging decreased from significantly with vinegar, to wine to juice Of karwanda exception. being an antioxidant highest all vinegars observed was activity in Jamun GAE/ml) (mg 7.36 of TPC a with mouth of the flask with a thewith flask rubber of mouth in done was Acetification cork. at 180rpm. Alcoholic flask shake S. cerevisiae with fermentation at carried 3200 was NCIM out (28 – 32oC) temperature room content alcohol maximum and obtained (10.05 – 10.32%) was 8 – 9 19oBx within with in juice 1.5 – 2 % inoculum. with days used 15973 was A. acetiATCC and acetic fermentation for acetichighest (4.1 acid yield observed– 4.6%) was in wine

2 COOH+ 3 OH + 2CO + OH 5 → CH H 2 2 → 2C 6 O OH + O + OH 12 5 O + 493 kJ H H 2 6 2 anaerobic conditions were were conditions anaerobic in trap a water with maintained the to a U-bend attached tube The reaction is as follows follows as reactionis The C C H (kesar fruit firstly, this study, In jackfruit, jamun, mango, pepper) banana karwanda and then prepared, were juices acetic fermentation and alcoholic optimized. were conditions was fermentation Alcoholic and in 250 ml flask carried out acetic acid. acetic acid. step in vinegar first The alcoholic is production are Sugars fermentation. yeast by ethanol to converted step The cerevisiae). (S. second aerobic is production vinegar of Acid Acetic where fermentation ethanol Bacteria converts (AAB) species Important acetic acid. to and Acetobacter AAB include of Gluconoacetobacter. fit for human consumption, consumption, human for fit raw suitable a from produced agricultural origin, of material sugars, starch, containing the by sugars and starch or fermentation, double of process and acetous, and alcoholic of a specifiedamount contains FAO/WHO (Joint acetic acid.’’ Programme, Standards Food FSSAI to 1987). According have should vinegar brewed 3.75% as than less not acidity acceptable. Mustafa Student: Research Kazi Supervisor:Research Prof.U.S. Annapure fruit on vinegarsStudies “A liquid as defined is Vinegar be sensorily and functionally be and sensorily sprey drying. sprey The beverage the reconstituting by prepared premix supplemented prebiotic to found and evaluated was flavor during the shelf life, and and life, shelf during the flavor the of format a premix therefore alsoice tea was using developed stability was evaluated over a over evaluated was stability The periodbeverage 28 days. of unpleasant an developed RTD ice tea was prepared by by prepared ice tea was RTD the optimized incorporating its and combination probiotic and the responses evaluated evaluated the responses and and score activity prebiotic were Symbiotic viability. probiotic prebiotics like FOS, GOS, and FOS, GOS, and like prebiotics was combination Their inulin. both the teas) (for optimized design studies mixture using sensory analysis. The prebiotic prebiotic sensory The analysis. tea of was ice furtherthe effect commercial using augmented their viability. Optimization Optimization their viability. in the ice tea levels sugar of using done was samples plantarum and lactobacillus lactobacillus and plantarum both green for done casei, was checking tea by black and The screening of the strains, strains, of the The screening lactobacillus amongst lactobacillus acidophilus, of hydrolysed polysaccharides, polysaccharides, hydrolysed of ice treated the enzymatically be them to showed tea samples in nature. prebiotic enzymatic treated sample vs. sample treated enzymatic also was evaluated. control generation theDue in vitro to activity scores of the samples the samples of scores activity the determined and were in the culture of viability using a market sample as a as sample market a using with inoculated model and prebiotic The strains. probiotic and a very significant reduction reduction a very and significant tea Ice waste. in the residual then formulated were samples 304 I Institute of Chemical Technology I Annual Report 2016-17 octadecanoic wereoctadecanoic identified. acid, hexadecanoic acidand acids such as methylbutanoic respectively. Few carboxylic mango, and karwanda chili were identifiedjackfruit inand dimethyloctanol and isosteviol alcohols phenylethyl viz. alcohol, long chain alkanes. Three nutritional requirements of a pregnancy,During the nutrition products forfood maternal Development of healthful AnanthnarayanLaxmi Dr.Research Supervisor: Chandru Research Student: Meera quality. aroma poor vinegars, produces vinegars of quick for method production of acetification,although being a concluded that submerged of vinegars fruit brewed, it is and organoleptic poor properties Hence, due volatile to high loss vinegarfruit as more acceptable. of panelist the found synthetic sample. odd the Also, majority panelistthe correctly identified sample. But for Jackfruit none of to correctly odd the identify 80 –100%of panelists were able testtriangle it was found that source. fruit the identify In the couldn’thowever; they correctly samplesthe correctly as vinegar panelists. panelists All identified usingperformed 10untrained pulp) with fruit wereinfused natural and synthetic vinegar test (to differentiatebetween discrimination test -triangle (by taste and by odor) and Descriptive analysis of vinegars vinegars. citric acidwere infruit detected butylAlso and tributyl esters of in the developed ingredientsin the were bioavailability of nutrients these cooked spinach samples. The content was in pressure higher ironin the content. Folic acid difference (9.4-9.8mg/100g) did not cause substantial In garden cress processing seeds, 16.7-16.9mg/100g respectively). 602-604 mg/100g and Fe (346mg/100g and 16mg/100; leaves retained most and the Ca ragi, and curry shade dried to, and pressure soaked cooked techniques were they subjected natural fortification.the all Of developed intobe ingredients for various processing techniques to nutrientsthese were subjected to and spinach are which richin leaves,garden cress curry seeds, sources such as finger millet, maternal undernutrition. Plant adequate amounts to prevent folic acid)should given be in (protein, energy, calcium, iron, grows to These be. nutrients and fetus, the and adult the it affectsthe health the of mother micro and macronutrients fetus. The inadequacy of certain cater to of needs the growing the woman increases inorder to physical properties and sensory werethey found to retain their for biscuit the products, and Storage studies were performed evaluation performed.sensory acceptable as aresult of the were found also sensorily to be micro and macronutrients. They percentage of RDA the of the were found to give asubstantial ingredient substituted products ragi and haliv biscuits, 50% leaves). In of case the curry haliv), and thepla(spinach, in products like biscuits (ragi, characterized, and incorporated supporting maternal nutrition. productsfood developed for were healthful finalized the leaf thepla thepla and 10%curry 50% haliv biscuit, 15%spinach of nutrients 50% ragi biscuits, so substaintial percentages of RDA acceptable, and provided respectively were sensorily ingredient substituted samples leaf thepla, 15%and 10% curry In of case the spinach and pouches at room temperature. 45days,intact till inMETPET and subsequent their toxin hydratedlegume based batters incidence of S. aureus in cereal/ determine distribution and The aim this of study was to steps to promote safety. food problem and take to further investigate engraving this toit has become necessary detrimental for Hence health. abuse, produce they toxins When subjected to temperature pathogenic microorganisms. growth of S.aureus and other conditions may cause the produced inunhygienic Hydrated batters are which of strains certain of S.aureus. containingfood enterotoxins is caused from ingestion the of poisoningkind Thisfood. of food consumption of unhygienic gastroenteritis due to the majorthe reasons causing S.aureusbacteria, is one of Among causing disease the of seriousconcern worldwide. (FBDs) areFood-borne diseases batters based cereal/legume Studies on safety food of Singhal R.S. Prof. Research Supervisor: Kaur Research Student: Harleen Food Engineering and Technology I Institute of Chemical Technology I 305 for functional ingredients. functional ingredients. for optimized have we Hence parameters the process for fermentation) (including probiotic of the development various using beverage pearl barley, viz., oat, substrates Single gram. green millet and by prepared was substrate cereal processes various to it subjecting period. The optimum power and and power period.optimum The plasmatreatment cold time for was flour wheat whole on 25 min be to 60W and found coldplasma The respectively. be can used effectively treatment modifyto the functional shelf andincrease properties to and flour wheat whole of life decrease in food by loss prevent insect infestation. Pankhuree Student: Research Singh S.S. Supervisor:Research Dr. Arya beverage probiotic Functional from multigrain in development A major functional foods pertains to probiotics foods containing health which enhance in the flora microbial promoting Cereals being a cheap intestine. substrates, fermentable of source act goodcan as carriers changes and structural changes structural changes and changes (FTIR). in increase significant was There all except functional properties gelationconcentration least was in both varieties. There decrease in lipase significant plasma Thecold activity. significant showed treatment decrease in insect infestation. decreased alsosignificantly It TBARS content, moisture and acidity alcoholic value, the storage over insectinfestation analyzed further for insect further analyzed for studies. life shelf and infestation color for analyzed Also itwas 60 W and exposuretimes of 10, of exposuretimes 60 W and 30 min. Lipase 15, 20, 25 and effect and optimized was assay on treatment coldplasma of determined. was activity lipase for analyzed were Samples absorption oil waterand and capacity foam capacity, activity emulsion stability, gelation stability,least and density, bulk concentration, activity. protease and amylase Lokwan of thesamples While Indian meal moth, drugstore drugstore meal moth, Indian beetle observed in generally purifiers,separators plan-sifters, Level of conveyors. and in milled products infestation the storage accordingto increases The period market. in the retail wheat whole varieties of two Sharbati and i.e.Lokwan flour plasma cold with treated were bell- pressure low a in treatment radio frequency (13.56 MHz) jar 40 and varied powers device for naturalcompartmentalization of of naturalcompartmentalization interaction increase and lipids, andenzymatic between the lipids increasing thereby components whole of Shelf-life rancidity. compared isshorter flour wheat to the due flour white to lipid- and lipids of presence degradingenzymes. rust-red of infestations Insect beetle,flour confused flour beetle, grainbeetle, saw-toothed Cold plasma has found found has Coldplasma surface for effective an as physical sterilizationand many are There modification. whole to related challenges flourproduction, wheat milling to especially related reduces Milling storage. and technology that meets the technology that requirements. presentecological of wholeof wheat flour an is Cold plasma friendly environmentally Studies on effect of coldplasma effect on Studies the enzyme on treatment activity andinsectinfestation Research Student: Swapnil Swapnil Student: Research Sutar Supervisor: Research Prof.U.S. Annapure were sea seb (n=1) (n=2) and were positive. prevalence of genes encoding encoding genes of prevalence Among enterotoxins. classical strains allthem, tested 12% of S. aureus by both biochemical both biochemical by S. aureus based gene molecular PCR and the for evaluated were assays accounted to a total of 41% from 41% from of a total to accounted idli batter However, 61 isolates. S. of be to devoid found was to be confirmed Strains aureus. 53 screened samples 64% of 64% of 53 screened samples the showed peachick batters which aureus S. of presence sa442 and fem B genes, being B genes, fem sa442 and S. highly conserved among the total of Out strains. aureus species identification was was species identification species using by accomplished nuc, targeting specificmarkers relying mainly on biochemical biochemical on mainly relying of the confirmation Hence, tests. of the identification phenotypic definitive its and food isolates Due to heterogeneity among among heterogeneity Due to ambiguous isolates, S. aureus by interpreted were results collected from different areas areas different collected from and identified were Mumbai of phenotypically. characterized various species from 53 hydrated 53 hydrated species from various 36 and (17 Idli samples batter respectively) peachick batters, production potential. A total of of total A potential. production staphylococcal 61 presumptive of comprising foodisolates 306 I Institute of Chemical Technology I Annual Report 2016-17 substrate were optimized and gelatinization of single cereal process the this, parameters for for studies. Following further acceptability basis ofthe sensory gelatinization was chosen on Out of parameters, these and acombination of these. such as roasting, gelatinization, ingredient interaction. The results on multiple based chosen. The design generated acceptability of beverage were directlywhich affectthe overall probiotic count, sensory) context,this responses (pH, acceptability.of sensory In different flours basisthe on levels were optimized for incorporatedbe inmixture, rangethe of flourswhich could combination. In order to define effect the grainstoof see in flour grainsblends selected of to develop was used design development. Thus, mixture various substrates for used its nutritionalthe benefits the of A multigrain product provides culture for 8hours at 370C. by inoculating with 1%starter gelatinized sample was done Fermentation of enzyme treated thermostable α-amylase (60µl). 10min, followed by addition of with sugar (3g)at 950Cfor oat-5g, green gram-5g) mixed millet-7g, pearl (barley-5g, gelatinization of different flour beverages includedcereal based for development the of single plantarum). protocol Optimized fermented with pure culture (L. fourall substrates were probiotic (curd) and then, outwas carried with natural starch. Initially fermentation forwas added liquefaction of thermostablethen αamylase Jadhav Research Student: Sunayana beverages found 24days. to be and shelf life of multigrain change inpH have done been probiotic microorganisms and basis of inviability decrease of estimation of shelf life on the beverages and astudy on compared to unfermented bioavailabiliy of minerals when proteinhigh digestibility, high low carbohydrate content, protein content, low fat content, beverages were having high optimized fermented probiotic digestibility). It was found that and in-vitro protein invitro bioavailability, mineral composition, content, mineral nutritional quality (proximate beverages were evaluated for its and multigrain probiotic probioticcereal based beverages optimizedFurther these single samethe quality parameter. outwas carried and anlaysed for and beverage the preparation was processed and fermented, oat-1.96g, green gram-0.99g) millet-2.98g, pearl (barley-3.05g, resultant mixture of flour nutritive being value especially benefits. With to respect its high nutritional properties and health polyphenolsfiber and as well as compounds, such as protein, containsmeal many fuctional for oil production. Peanut peanut grown in world utilized rich inproteinsbeing most of and richprotein content. Despite crops interms of oil production Peanut is one of important the from meal peanut Fermented probiotic drink Arya Dr.Research Supervisor: S.S. methodology and further and further methodology using one factor optimization peanut (FPM)was done meal development of fermented of various ingredients for Standerisation and optimization countries. developing and underdeveloped malnutrition inthe especially sufferingfrom hunger and suppliedcan be to populations many preparations food which incorporatedit be can also in an excellent source of protein can be used as alternative used can be to Hence, peanut probiotic meal storedcan be at 40Cfor 20days. study it was found that probiotic storage studies and from the were stored in PET bottles for studied for 20days. Samples viable count and color was also process parameters pH, TA, viz. and effect their on various (65.99) later storage conditions (9.12) and protein content content fiber dietary had high quality of peanut FPM meal. enhanceswhich nutritional the may due be to fermentation tannins, TIA and Oxalates. This reductionalso values inthe of and antioxidant values and FPM had increased %IVPD was found that optimized the %IVPD, TIA, Tannins). Is (Proximate composition, for its nutritional quality optimized FPMwas evaluated to add flavor to it. this Further content of FPMand the also towas added reduce sugar the development. 13% mango pulp formulationbest for FPM peanut (10%)was the meal was found that FPMcontaining parameters.FPM on sensory It effect the of fermentation on studies were out carried to check Food Engineering and Technology I Institute of Chemical Technology I 307 that unknown enzyme is future future is enzyme unknown that work. this research scope of Naz Farah Student: Research Supervisor:Research U. Prof. S. Annapure and purification Isolation, lipase of from characterization boulardii saccharomyces countries. It has been has reported It countries. the extract tannase was that modify to able the polyphenolic the juice citrus of composition The the glycosides. remove and from obtained enzyme, tannase Tighem, Van niger Aspergillus biotransformation usedwas for and, polyphenols the lemon of modifying their thisin way, of results The activity. biological the of reactions theenzymatic samples lemon hesperidin and heightened with products were functional in relation activity as the original samples, to in vitro with demonstrated activity antioxidant of tests been has seen it But (DPPH). available commercially that from tannase as well as tannase tighem not was Van A. niger the biotransformed to able other some and polyphenols the biotransforming was enzyme of Determination polyphenols. their high content of vitamin vitamin of theirhigh content compounds phenolic C and high health having whichare production Annual benefits. all fruit types citrus of of 110 million over is worldwide nearly of area an covering tons, these Among acres. 18.7 million of tons 13.7 million around produced. are limes and lemons 2014, in FAOSTAT to According India in lemons of production higher tons) (2.8 million was producing lemon other than Citrus fruits juices are largely largely are fruitsCitrus juices because of people by consumed hence was safe for consumption. consumption. for safe was hence Sensory the biscuits of analysis improvements that concluded peanut needed the way with are used in are concentrates protein food items. Priyanka Student: Research Shinde Supervisor:Research Dr. J.S.Gokhale Enzymatic biotransfomation antioxidant improving for property of lemon using isoelectric precipitation isoelectricusing precipitation 82.93% whichprecipitated An proteins. the available of 94.18% of yield percent overall the precipitate and obtained was A be to 81% protein. found was attempted was food application by concentrate the protein using supplemented protein preparing the highest with Biscuit biscuits. the concentrate of concentration less contain to found (9%) was and aflatoxin of 4 ppb than from peanut meal carried was peanut from 0.02M phosphate using out (pH 8.0) was which buffer A 2 factor RSM. using optimized found model was interaction an designing for beto suitable the and extractionprocedure were parameters optimized a on used extract to proteins 70% scale about where larger Protein obtained. was yield prepared were concentrates solubility and digestibility digestibility and solubility that thewhich led conclusion to peanut of fermentation direct was meal these with organisms theextractable as desirable not decreased along content protein Hence, the digestibility. with proteins extractiondirect of TECHNOLOGY) M.TECH. M.TECH. (BIOPROCESS showed a decrease in protein a decrease in protein showed were used for SSF of peanut peanut of SSF used for were used was in SSF subtilis meal. B. meal. Results peanut of SmF and of proteins in the peanut meal. in the peanut proteins of N. sitophila, namely fungi Three M. hiemalis and R. oligosporus product. In this study, the effect this study, In product. assessed was on fermentation of digestibility and the solubility proteins can be can used dietary as proteins which will provide supplements industrythe oil a value with a by- from added product as a cheap source of proteins proteins of source a cheap as protein of the preparation for These isolates. or concentrates a new product. Peanut meal is Peanut a new product. the of rich by-product a protein industry serveoil which can A cheap protein source can can source protein A cheap of the problem reducing in aid also develop and malnutrition production. Proper nutrition is is nutrition Proper production. in developing challenge a major and poor countries and attention. immediate requires oil seed crops produced almost almost produced seedoil crops India, with the world all over in the USA leading China and and purification from protein protein from purification and peanut meal the important among are Peanuts Research Supervisor: Dr. S. S. Supervisor:Research Dr. Arya Extraction, concentration Research Student: Vikrant Vikrant Student: Research Bansode also add value to defatted peanut peanut defatted also to add value of by-product value a low flour, peanut oil production. dairy based probiotic drinks.dairy based probiotic probiotic of production The meal could peanut drink from 308 I Institute of Chemical Technology I Annual Report 2016-17 oleo-chemical, organic synthesis, industries such as detergent, diverse list of applications in enzymes.have They long and biotechnologically relevant are an important group of aqueous and media hence aqueousin both and non- showLipases catalytic activity Saccharomyces boulardii and and extracellular lipase from fortime production the of intra using one-variableat-a- the on medium the optimization study,this work the is done of fermentation.period In pH and temperature and time surfactant and its concentration, and nitrogen sources, of type production medium, carbon the such as composition the of physico-chemical parameters and involves anumber of step for its commercial usage of lipase the is an important optimization for overproduction commercial use. Medium lipase bioreactor systems for done on development of robust relatively little work has been In comparison with effort, this characterization of performance. lipase genes, and general sequencing and cloning of mechanism of action,kinetics, characterization, elucidation of on particularly structural Research on lipases is focused other yeast lipases is scattered. The information on numerous organism for lipase synthesis. is most the frequently used that fact the Candida rugosa have received araw despite deal lipases. Yeastbacterial lipases arereviews available on microbial lipases extensive oil modification, etc. Among dairy, pharmaceuticals, fat and (ACL) powder was tested for coconutThe abscised leaves ions using novel biosorbents Biosorption of metal heavy J.S.Gokhale Dr.Research Supervisor: Sutar Research Student: Poonam industry.fats infood used to be in interesterification of oils and check potential the of lipase the Further, experiment was done to and temperature on its stability. effects of different metal ions, pH characterized by studying the The then was purified lipase solution were compared. and ultrafiltered enzyme enzyme solutionof dialysed the afterwhichthe lipase activities concentrated by ultrafiltration by enzyme was the dialysis. Also followed precipitation sulphate was purified using ammonium intracellularthe lipase extracted parameters for Further, both. optimized fermentative cerevisiae keeping same the with that of Saccharomyces comparingthen its lipase activity such SEM, as EDAX, FTIR, BET characterization techniques were studied using different properties ofadsorbents the all efficiency. The physicochemical of 100mg/l with 99%removal Cr(CI)andinitial concentration 0.355mm, sorbent dosage 10 g/l, mag/g at size pH1,particle of ACL the powder was 28.95 maximum biosorption capacity waste water effluent. The and its application to industrial batch and column experiments (VI) from aqueous solution by its ability to remove chromium TECHNOLOGY) M.TECH. (GREEN in entropy (ΔS0is negative). placetakes with adecrease adsorption. The adsorption and endothermic nature of the spontaneous the ΔH0 specify modeling. Evaluated ΔG0and parameters and column conditions, thermodynamic investigatesalso equilibrium the on mass basis. The present study chromium ions of about 18.36% analysis presence the revealed of point of zero charge. The EDAX areasurface potential zeta and • regression. were evaluated by non-linear data and parameters model the to analyse experimental the and BSDT were model used The Thomas,Yoon-Nelson chromium (VI) concentration. increased with increasing inlet increasing flow rate and (VI) uptake with decreased (VI) and equilibrium chromium amount of chromium sorbed datathat confirmed the total column was investigated. The chromium (VI)inpacked bed ACLthe powder to adsorb order model. The ability of fittedbest second the pseudo Thekinetics of biosorption RESEARCH STUDENTS ATTENDED BY WORKSHOP CONFERENCE/ SEMINAR/ by engineering and food Development organized on Food Entrepreneurship attended Workshop the Varahkumar S.,Anu Ahlawat Kulkarni, Hemant Borase, Kriti Dubey, Rohit Gadhave, Pravin Bhushette, Mihir Desai, Akshata Food Engineering and Technology I Institute of Chemical Technology I 309 Prize 5000/- Final Winner Activity (Foods). (Foods). Dubash P.J. Professor (I) – AFST Memorial Award Chapter Mumbai (Semester the B.Tech. to Food from IV) student Technology and Engineering securing for Department thein subject marks highest Chemistry Food of (Theory), Rushabh Mr. to awarded Gowardipe Food of Association The Technologist and Scientist Award Chapter (I) Bombay first Chahal for Ms. Anjali to (Foods). Tech. in B. rank student fror award AFSTI and Goyal Shunham Mr. Kumari Sumita Abhijeet B. Muley and Team Team and Muley B. Abhijeet Secured Best Organizing the event for Award Team in “VORTEX “PAPYRUS” Mumbai. ICT, at 2016” held nutritional and Food Protein Association development (Merit Scholarship India of Rushabh Mr. to cum Means) Tech. B. in Gowardipe Idea Idea presentation Team Cricket ACADEMIC ACADEMIC PERFORMANCE AWARDS • • • • • Event Innovation Premier Premier Innovation league-Oct 2016 (AFST) –March ICT Sportsaga, 2017 sciences and Engineering, Engineering, sciencesand York New University State USA . Institute, Polytechnic OF MAKERS”on “Animal “Animal MAKERS”on OF food agro feed from waste”at proceessingindustry Chhatralaya, Jain SHBSK Mumbai. Matunga, Muley B. Abhijeet Secured and participated PSG - in Prize Consolation - 2016 CHALLENGE NANO PSG institute by organised Coimbture Technology, of Nanoscale Collegeof and Development" organized organized Development" & AFSTI ICT FETD, by ICT Chapter), (Mumbai 2016 12, Aug Mumbai, Cheryl M.Tech. Fernandes, a Workshop Attended Vegetable and Fruits on in Opportunities Processing Mumbai ICT Maharashtra, Sep 27, 2016. Abhijeet R.Sachin Adsare, in presented Muley B. Expo“STORY National Engineering and Technology, Technology, and Engineering in participated actively ICT 2016 Contest BEST-ABLE DBT. by organised Cheryl M.Tech Fernandes, on a Workshop attended Entrepreneurship Food • • • • Class M.Tech. M.Tech. SemIII Ph.D Name of Student of Name Mulchandani Vrushti Shah Vrushti Muley Abhijeet Ketan Niharika soni Niharika Danait, Deepanshu Deepanshu Danait, Food of Students garg Ph.D.(BC)- chandrahas chandrahas Ph.D.(BC)- M.Tech. and vishwasrao Saaylee Joy, Sruthy (FBT)- February, 2017 at Hotel Hotel at 2017 February, Andheri Grand, Peninsula (East), Mumbai. (Mumbai Chapter)under Chapter)under (Mumbai supported program TEQIP 15th on bank held world by Business” organized by food by organized Business” technology and engineering & AFST, ICT department, a Seminar “Prof. D.V. D.V. a Seminar “Prof. Seminar Memorial Rege to Nutraceuticals-Science Said, Majid Jamkhani, Jamkhani, Majid Said, Banerjee, Vardan Anamika Takare, Bhupinder Singh, attended Bhusette Pravin Bhupendar Singu, Prajakta Prajakta Singu, Bhupendar Arekar, Chetan Insulkar, Deepak Desai, Mihir Kadam, Aroshi Sharma, Bulbul Bulbul Sharma, Aroshi Suman Bilal, Momin Vij, R.S., Sowmya Kumari, Chaudhari, Aarti Ghanate, Chaudhari, Aarti Ghanate, Vaishali Bhagwat, Ashlesha Avhad, Pratiksha Mishra, 12th August, 2016 at ICT ICT at 2016 12th August, Mumbai. Bhushan Adsare, Sachin technology department, ICT ICT technology department, Chapter) (Mumbai & AFST, on program TEQIP under Sr. 2. 1. • • COCURRICULAR AWARDS EXTRACURRICULAR AND 310 I Institute of Chemical Technology I Annual Report 2016-17 (* Indicates woman student) Mumbai held from 6th-8th Hydrolysate’Oil at Nerul, Navi study inmedium with Castor Abio-transformationBacteria: Acid production Acid by Lactic entitled ‘Conjugated Linoleic (ICEMS) 2017for project Management &Sustainability Conference on Environmental Poster Session at International PaperBest (First Prize) in 1) Anas Ejaz Shaikh – TECH (FOOD BIOTECHNOLOGY) PLACEMENT OF M. TECH. (FOODENGINEERING & TECHNOLOGY)/M. PLACEMENT OF B.TECH. (FOODENGINEERING & TECHNOLOGY) BATCH OF 2017 5 4 3 2017 2016 2015 2014 2013 Year 2017 2016 2015 2014 2013 Year Priyanka Sawant M. Divya Sachin Adsare Abhijeet Muley Abhijeet Muley Passed Passed 21 21 15 16 16 16 18 17 22 22 M.Tech Ph.D Ph.D Graduates Employed Masters Employed 2. 1. January, 2017. BATCH OF 2018 Bronze Medal inKick Position,ESummit ICT Ecell Revive and 2nd Survive Ruchir Manoj Agrawal Sportsaga-March 2017 Boxing- Point Contact, ICT, Sportsaga-March 2017 Light Contact, ICT, Silver Medal in Kick Boxing- Shubham Sawardekar 4 4 12 5 Industry 11 14 06 08 07 Industry 7 Yuvam 2017 Yuvam 2017 Funtech -February 2017 - - - - - India 01 3 1 2 1 India

PLACEMENTS Cricket Team TeamDart of 5 Doubles Mens Badminton IDP Question ‘C’ First The FETD actively attempts Prize,Rangotsav 2017 2017 to select best of best students. the to select companies visit campus the biotechnology. Various fieldin the of and food multinational industries in various national and to place graduates the Higher Studies Higher Studies - - - 01 - Abroad 04 6 6 3 3 Abroad Runner up Final Winner Final Winner Final Food Engineering and Technology I Institute of Chemical Technology I 311 Degree Degree Abroad - - 1 - - M.Tech. B.Tech B.Tech M.Tech (FET) M.Tech (FET) M.Tech (FET) M.Tech (FET) M.Tech (FET) M.Tech (FET) M.Tech (FET) M.Tech (FBT) M.Tech (FBT) M.Tech (FBT) M.Tech (FBT) M.Tech (FBT) M.Tech (FBT) M.Tech (FBT) M.Tech (FET) B.Tech (FET) B.Tech (FET) B.Tech (FET) B.Tech (FET) B.Tech (FET) B.Tech (FET) B.Tech Higher Studies Higher Academics - 2 3 3 - Student Student Prathmesh Deepanshu Garg Deepanshu Dudhal Mahesh VKL Pvt. Ltd. India Pepsico Heinz General Mills Food Vinayak Parle Agro Ferminich, Jogeshwari Ferminich, VKL Pvt. Ltd. Parle Agro Cad Mondeleze VKL Pvt. Ltd. Cad Mondeleze Flavours Keva Flavours Keva food Ruchi General Mills Ruchi food Ruchi Flavours Keva Alfa Laval Ankush Enterprise Flavours Keva 4 5 - Industry 1 4 Doctorates Employed Company 3 9 8 12 3 Passed Company Rutuj Kulkarni Rutuj Surose Rohit Malhar Kadam Jadhav Sunayana Jadhav Chahal Anjali Bageshree Barure Akshara Tarkas Vijayan Poornima Tiwari Shweta Tiwari Mustafa Kazi Chandru Meera Harleen Dhaliwal Pankhuree Singh Mohurle Ashwini Mohurle Ghorpade Dhananjay Choudhary Himanshu Sonakshi Meshram Himadri Pal Das Rahel Suchita Sidhant Banura Yuga Bhat Pepsico India India Pepsico services info Halftick Weikfield FoodsLtd. Pvt. Weikfield Sr. Sr. 2. 3. 1. 20 21 18 19 15. 16. 17. 13. 14. 10. 11. 12. 8. 9. 5. 6. 7. 3. 4. 1. 2. 2017 2014 2015 2016 Year 2013 CAMPUS PLACEMENTS 2016-17 PLACEMENTS CAMPUS CAMPUS PLACEMENTS 2015-16 PLACEMENTS CAMPUS PLACEMENT OF PH.D. (TECHNOLOGY / SCIENCE) / (TECHNOLOGY PH.D. OF PLACEMENT 312 I Institute of Chemical Technology I Annual Report 2016-17 Technology Department to seek lab of Food Engineering and processing in the performed year, was dasara the pooja adorned labs. the every Like made by lab the members all and pomp.Colourful rangolis department with grandeur We celebrated ‘Dassara’ inour DASSARA PUJA 2016 EVENTS EVENTS CO-CURRICULAR SUMMER PLACEMENT 10. 9. 8. 7. 6. 5. 4. 4. 3. 2. 1. 18 17 16 15 14 13 12 11. Sr. Claudia Samual Basak Somnath Ankita wadhe Dhelriya Ankit P.D. Navkar Marico Industries A &BchemicalCorp. Cavin care Capital Foods Tastybite Agilent Technologies ITC Ltd.VKL Pvt. Student S.Y.B.Tech. S.Y.B.Tech. S.Y.B.Tech. S.Y.B.Tech. Class by enthusiastic performances Thisfunction. was followed ICT paid visit their to the G. D. Yadav, Vice Chancellor, goddess Saraswati. Professor andaarti floral offerings to began at 11.20am with an culture of India.function The colourful andthe unique traditional attires representing studentsthe were dressed in blessingsthe of deity. the All U.S.Annapure corn grits underof Prof. extruded ICT/ Effect of various gums on properties U.S.Annapure corn grits underof Prof. extruded ICT/ Effect of various gums on properties Singhal itemspotato food based under Prof. Rekha ICT/Estimation of Polar compounds in U.S.Annapure corn grits underof Prof. extruded ICT/Effect of various gums on properties Darshan WavareDarshan Rushabh Govardipe PathakAmeya Joardar Manjusha Swarnali Das Rutumbara Haripurkar Niharika Soni Shruty Joy Narag Medha Vardan Singh Fernanded Cheryl Vrushti Shah Aroshi Sharma Bulbul Vij Batul Hussain Place/Project A one day workshop was joitly with happinessfilled peace. and occasion concluded with hearts different genre. The auspicious and dances performed from wherein sang they songs by many department students TO DREAM DEVELOPMENT: DARE ENTREPRENEURSHIP ON WORKSHOP M.Tech. M.Tech. M.Tech. B.Tech M.Tech. M.Tech. B.Tech B.Tech B.Tech B.Tech M.Tech. 3 Months 3 Months 3 Months 3 Months 3 June 30,2017) Period (May 15, 2017to Food Engineering and Technology I Institute of Chemical Technology I 313 SEMINAR ON PLAM ON SEMINAR OIL… fats in infant and young child child young and in infant fats lele, Nilesh Dr. Also, nutrition”. Mumbai AFST, of president project introduced Chapter the audience. to Avishkar Malaysian and ICT FETD, The Yes or no” was theme for debate debate for theme was no” or Yes students Many competition. had colleges different from All in these events. participated cash by awarded were winners in Colleges, participated prizes. KhalsaG.N. Collge were events, commerce; arts, science and of College; Dr. Ruia Ramnarayan science home of college BMN college, anjuman-i-islam and Mumbai. these with competitions, Along was session interactive an in which many there also kept with interacted had delegates They faculty. and the students a very explanation nice gave nutrition about audience to Dr. lifestyle. in today’s a brief gave Nishatla, Subha “importance on presentation Dr. in food system”. quality of specialist from Iyer, Gauri had ltd, private AAK Kamani & oils of “Role mentioned under a theme ‘first thousand thousand ‘first theme a under were events Many life’. of days viz. poster day the same on held competition debate competition, All events competition. skit and based as theme; a on were for theme was “galactagogues” that “Foods competition, recipe poster for was heart” protech in “Malnutrition compition, competition skit for was India” impact food habit: changing and nutrition/traditional human on being outdated. is cooking home REPORT NUTRITION WEEK WEEK NUTRITION INTERACTION INTERACTION PROGRAM PG FOR STUDENTS Whole program was supported supported was program Whole limited, private AAK Kamani by was run program The Mumbai. The staff, students of ICT of students staff, The colleges other and (FETD) to gathered Mumbai all over on Week Nutrition celebrate 31, 2016 at August Wednesday, which premises, in ICT 10 am Association by organized was And Scientists Food of jointly (AFSTI) Technologists And Engineering Food with ICT. Department, Technology (IIT) , Chicago USA & Dr USA (IIT) , Chicago AFST. President Prabodh Halde, very gave Dr Kavthiravan on presentation informative and thermal techniques non talked about Dr Prabodh Halde innovation. and Avishkar project Chakraborty, Dr Snehashish offered Mumbai AFST treasurer at held Event thanks. of vote a 18th August, on Mumbai ICT, 2016. Prof. Uday Annapure organized organized Annapure Uday Prof. PG students of the interaction Kathiravan Prof. with Assistant Krishnamurthy, food of Department professor, institute nutrition, science and health, and food safety of Technology of Institute Illinois opening session. opening success a was great The event students 100+ by attended and Dr. delegates. 180+ total and Assistant Chakraborty, Snehasis of Treasurer and ICT Professor raised a formal Mumbai AFST thanks. of vote raised a vote of thanks for the for thanks of raised a vote science and technology. Mr. Mr. technology. science and and alumnus ICT nilesh lele, Secretary Mumbai AFST of stage. Prof. Smita lele was also was lele Smita Prof. stage. the being awarded for felicitated highest Zoka award, Maza Unch in achiever woman for award udyogaadhar. This years first first years This udyogaadhar. released was AFST of newletter the all on the dignitaries by started by the government and and the government started by urged He department. MSME under enroll to all entrepreneurs enterprises, Govt. of India was was India of Govt. enterprises, He the event. at guest the chief policies various talked about and AFST. Prof. Rajesh Sharma Rajesh Sharma Prof. AFST. and Board for National Member, medium small and micro, with lighting of lamp, prof. prof. lamp, of lighting with Prabodh Dr. and Annapure everybody welcomed Halde and ICT activities of about explained entrepreneurs on various various on entrepreneurs program The aspects business. of inaugurated formally was supply chain among others. among chain supply to guide held was workshop This budding new and students, adoption of technology, have have technology, of adoption face and very poor productivity in marketing, challenges many millions of jobs, especially at jobs, especially of at millions country’s The level. the low-skill due in india, SMEs 1.3 million scale poor theirand low to and contributing 45% to india’s india’s to 45% contributing and SMEs output, manufacturing in generating a critical role play have been the backbone of the of been the backbone have employ SMEs economy. Indian workforce india’s of 40% closeto Development: Dare to Dream on on Dream to Dare Development: Small ICT. 2016 at 12th August (SMEs) enterprises medium and organized by ICT under TEQIP TEQIP under ICT by organized Chapter Mumbai AFST and Entrepreneurship “Food on 314 I Institute of Chemical Technology I Annual Report 2016-17 V.C., ICT, guest Chief Mr. of honour, Prof. G.D.Yadav, session was attended by guest K.V.Auditorium. The Inagural on January, 30th 2017at Dr. the Mumbai chapter. It was held was supported by AFST(I), a seminar on oil which palm oil boardpalm jointly organized session. followed by a live demonstration analysis of heavy infood, metals trace infood, of refractometry applications infood Rheology topics covered included: studentsthe immensely. The a great success and benefited behavior. The workshop was mouth-feel, mixing and stirring and sophisticated analysis of quality checks on flavours analysis of ingredients, food solutionbest for element trace to help students tothe find objective of workshop this was (FETD), ICT, Mumbai. The engineering and technology February, dept. 2017inthe food conducted by anton par on 27th for was industry’ food the preparative instrumentation A workshop on ‘Analytical and attributeshealth of oil. palm products,palm nutritional and its application, value addition to as introduction oil to and palm sessionstechnical on topics such FETD,ICT.seminar The had prof. Uday Annapure, HOD, Manager (South Asia) and Sundram, MPOB Regional Mumbai, Dr. Nagendran Bala counsil general of Malasia in HuainiEldeen Mohd Hashim, FOR FOODANALYSIS INSTRUMENTATION ON WORKSHOP Dr. Bhaskarachary, Assistant nutraceutical regulations, Mr. Sharma Arun spoke about various of nutraceuticals aspects There weresessions technical on inaugural session. Chapter were present at the President, AFSTI Mumbai ICT and Dr. Halde, Prabodh Annapure, Head of FETD, the Maharashtra, Prof. Uday administrationdrug (FDI), joint commissioner, and food Mr.SureshDelhi, Annapure, Authority of India(FSSAI), New standards and safety food Sharma,Arun consultant, Senior Smita Lele, registrar, ICT, Mr. Prof. G.D.Yadav, V.C., ICT, Prof. Prakash, scientist, CSIR India, Andheri(E), Mumbai. Dr. V. 2017 at hotel grand, peninsula programme on February 15th to Business’ under TEQUIP the seminar ‘Nutraceuticals: Science prof. D.V. memorial Reve chapter jointly organized the technologists (India), Mumbai of scientists food and The FETD, ICT and Association challenges innutraceuticals. discussion on opportunities and At end, the there was apanel against infectious diseases. nutraceuticals and antibiotics spoke on trends global in omniactive technologies health scientificChief officer, claims. Dr. Balakrishnan, Arun health and nutrition about Nutrition, Hydrabad, spoke director, National Institute of FOR ANALYSIS OF HANDS ON TRAINING SCIENCE TO BUSINESS NUTRACEUTICALS: SEMINAR ON as bioactives of carbohydrate were conducted on topics such attended workshop. this Lectures scientists from reputed institutes professionals, acedemicians and and Ph.D. Students. Industry and her team of graduate post co-ordinated by Dr. Shalini Arya of Tequip. The workshop was March, 2017with assistace the of bioactives food on 2nd -4th hands on training for analysis The FETD, ICT organized a participated inBEST-ABLE and Technology, ICT actively Students of Food Engineering Danait, Deepanshu garg (FBT)- Sruthy Joy, Saaylee vishwasrao and M.Tech. Ph.D.(BC)- chandrahas future!! more of such workshops inthe havedepartment will many were appreciated. We hope our sessionsthe of workshop the was overwhelming and all received from participants the demonstrated. The feedback biactives (omega acids) were by HPTLC and GCanalysis of bioactives(isoflavours)food on bioactives, food analysis of and DSC,Effect of processing analysis of bioactives by HPLC Glycemic index(GI) of food, activity. In vitro analysis of anthocyanins and antioxidant carotenoids, polyphenols, resistant starch, fibres, dietary hands of training inanalysis of analysis.participants The god interpretation using statistical and probiotics and data bioactives, prebioticsbased and pigment origin, fruit FOOD BIACTIVES COMPETITION 2016 BEST- ABLE Food Engineering and Technology I Institute of Chemical Technology I 315 Place Wai Pune Baramati was optimized at 40% at optimized was 7 pH at sulphate ammonium slurry to ratio t-butanol with 0.1% 1:1.5, 15% solid load, of When h. 2.5 for Viscozyme Soxhlet with compared there extraction (control), in increase significant a was TPP. by the recovered yield to be proved TPP Therefore, economical the appropriate, technique. simple and Industries the following for Institutes and Food our accommodating Technology and Engineering summer for students training. parameters like ammonium ammonium like parameters pH, concentration, sulphate ratios, slurry t-butanol to time incubation solid load, action was enzyme and the effect check to carried out the on parameters various of by piperine extracted yield of The partitioning. phase three analyzed were parameters one-factor keeping by all keeping with variable Maximum constant. other extracted piperine of yield We thankfully acknowledge thankfully acknowledge We ACKNOWLEDGEMENT

Company For IPT For Company Mapro Foods Chemical Tata Limited DairySchreiber Dynamix evaporator. This study shows shows study This evaporator. economical is TPP that extraction and method of for becan considered commercialization. piperine of ‘Extraction on pepper using black from was partitioning’ phase three the candidate. undertaken by is work summaryof The the follows: as gave promising results. which in 9: 1 ratio hexane results. promising gave in result willtechnique This time the same high at yield to hexane the use of reduce will TPP extent. greater a extraction for besolution a hexane of usage least using hazardous other and t-butanol The solvents. used be extraction in can rotatory through recovered marigold flowers through through flowers marigold solvent conventional hexane extraction using be to higher than found was made were Attempts TPP. the in TPP yield improve to with t-butanol mixing by Optimization of certain of Optimization Ms. Harshita Arora Ms. Harshita weeks 8 of project A short The yield of lutein from from lutein of yield The Project Name Project

2.

Production at Schreiber dairy Schreiber at Production Tomato ketchup downtime downtime ketchup Tomato speed machine and production, balance calculations material and alkalization cocoa powder in compound application its chocolate Student Name Ruchir Agrawal Ruchir Chinmay Kinage Chinmay Ashishkumar Darji Ashishkumar The summary of the work is work summaryof The the follows: as from marigold flowers using using flowers marigold from was partitioning’ phase three the candidate. undertaken by M lutein of ‘Extraction on A short project of 8 weeks weeks 8 of project A short Ms. Mrithula Mahalakshmi Mahalakshmi Ms. Mrithula Sr. 3. 2. 1. 2017 IN-PLANT TRAINING: T. Y .B. TECH (FOOD ENGG. & TECH.) MAY-JUNE MAY-JUNE TECH.) & (FOOD ENGG. TECH .B. Y IN-PLANT T. TRAINING: UNDER IASC-INSA- UNDER NASI: SUMMER RESEARCH RESEARCH SUMMER FELLOWSHIP PROGRAM 2016

1. biotechnology and returned returned and biotechnology memories. goods with back of strategic financial management management financial strategic business the proposed on with interacted idea. Students of in the area giants the larg 2017. Where the workshop has has the workshop 2017. Where on the students training at aimed and funding licening, patents, Students were therefor called therefor were Students workshop enterprenual an for 19-22thin Delhi February, on of aflatoxins got selected got under aflatoxins of and india all over 20 teams top qualified initial the screening. Contest 2016 organised by by 2016 organised Contest molecularly on idea The DBT. delection for polymer imprinted 316 I Institute of Chemical Technology I Annual Report 2016-17 IN-PLANT TRAINING: M. TECHIN-PLANT (FOODENGG. & TECH.) MAY-JUNE 2017 7. 6. 5. 4. 4. 3. 2. 1. 15. 14. 13. 12. 11. 10. 9. 8. Sr. Sr. Shubham Shubham Vaidehi Narkar Vaishnavi Patki Sawardekar Shubham Manish Chauhan Meenakshi Gupta Mehta Noopur Ruchira Gangurde Kapil Rai Kapil Kakoli Pegu Harshal T. Abisheka Pandian Yash Kakani Pranav Raval Rohit Jorigal Gautamraj Dadlani Purandare Student NameStudent methods gellan gumusing fermentative R&d work on manufacturing of Production at Schreiber dairy muffins Formulation of chocolate free egg same suitable to minimize the method processing thereby suggesting the end to end during losses meat To calculate and analyse the on chocolate lines. &cocoa optimizeCalculate& batch time Chocolate sponge cake Development of stable self RTE 'Packaging quality improvement' team on projects the to pertaining Worked Assurance with Quality optimization of jam line Concentrate’ Aciditythe of Kokum Fruit R&D Work in‘Increasing FSSAIstandardsnew product recipe to comply with Re-formulation of count line line Centrelining of CSD new the PET - FET FET FET FET Course Pune Tata Chemicals, Mumbai Milk, General Mondelez, Mumbai Madurai, Tamilnadu Milk, SNP Dairy Industry with similar market product protein premix and its comparison Application powder of cocoa inwhey chocolate tea time free mix valiadation: whipped topping mix, egg New product development and Colour Promo Trial” Department on Project “Gems New Worked inResearch and development life of khoa Study leaves of effect beetal of on shelf Pepsico Foods Mapro prakalp seva Dr. Hedgewar smruti Mondelez India Pepsico Raptakos and Brett Limited Tata Chemical Dynamix Schreiber Dairy Mills General Vista Ltd. Foods Pvt. Morde Foods Mills General Project Name Ranjangaon Wai sawantwadi Thane paithan Thane Pune Baramati Vikhroli Mumbai Manchar Vikhroli Food Engineering and Technology I Institute of Chemical Technology I 317 Centre for Quality Assurance Quality Assurance for Centre its and juices Quality of Laboratories; materials raw KitKat of reduction Rework production. goods sweet Quality of grammage reduction by using low low using by reduction grammage inclusions density - use in for new emulsifiers of Screening making. chocolate liquid alternative and fallen bars of Reduction rework. of utilization of quantification and Isolation and food in samples some Aflatoxins and TLC using products OmniActive (2, 2-Diphenyl-1- DPPH And HPLC. for Picrylhydrazyl) free radical assay activity antioxidant of determination products. OmniActive of formulation modeling profile Nutrition Quality Assurance for Centre and Snacks Quality of Laboratories; Atta cookies, and cake for Treatment Flour and cookie development and cake optimization to water drying coconut of Spray form powdered Laboratory setup for quality control of of control quality for setup Laboratory bakery and frozen and fresh products frozen for formulation of Development cookie dough caramel on checks Qualityevaluation trials composition newer establish to alcohol of optimization Process sorghum the grain from production based new protein of Development food foodgels and bar premixes, pwder - chocolate and renovation Silk shell Tata Chemicals, Tata Pune Industries, Marico Mumbai Banglore ITC, Goa Nestle, Mumbai VKL Spices, OmniActive Health Health OmniActive Technologies Pune Limited. Mumbai Mondelez, Banglore ITC, Banglore Mumbai Innoventur, - Mumbai Mondelez, - Mumbai Mondelez, Goa Nestle, Paradigm, Mumbai Paradigm, Mumbai Mondelez, Ltd., Spirits United FBT FBT FBT FBT FBT FBT FBT FBT FET FET FET FET FBT FBT FET FET FET Gaikwad Kumari Sumita Srinivasan Bharat Shubham Shaikh Lubna Shaikh Lubna Bagum Shraddha Sana Jameel Shaikh Prabhat Chauhan Prabhat Nitin Sukhdev Nitin Sangle Mukesh Kumar Kumar Mukesh Patel Harsha Jagdish Jagdish Harsha Bharwani Saee Nikam Sukhija Alisha Sneha Awasthi Sneha Rishab Dhar Goyal Shubham Bhangale N.V. Nivedita Krutika Anil Kishori Balu Panmand 21. 20 18 19 17 16 15 14 13 11. 12 10. 8. 9. 7. 6. 5. 318 I Institute of Chemical Technology I Annual Report 2016-17 donation to FETD. the We would like to following also thank the persons/organizations for generous their support through MAJOR RECEIVED IN THE GRANTS LAST FIVE YEARS DONATIONS 3. 2. 1. 6. 5. 4. 3. 2. 1. 16. 15. 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. Sr. Sr. UGC UGC India DST-MOFPI, Govt. of DST Govt. of India Commision (RGC) and Technology Rajiv Gandhi Science DST-SERB Kanchan Nikam Kanchan JitendraDevyani Unhone methar Sneha Shabnam Umar Ali Nilam Tukaram Kate PatelKaran Ayushi jain colacoRochelle Abhishek Shukla Gurunath vasudev mote Priyanka Jadhav NareshSonal Choudhari Bisleri International Ltd. Pvt. Lucid Ltd./Sanjay Colloids Pvt. Modi Foundation for innovation int. &social Ramesh FulchandRamesh Chavan Sponsoring Agency Person/Company 2014-2017 Rs.67.27 lakhs 2020 April 2017-March Rs.48 lakhs 2008-2013 Rs.100 lakhs 2012 Rs. 7lakhs 2013-2014 Rs.22 lakhs 2013-2016 Rs.130 lakhs Amount /Year 6000/- 6000/- 8000/- 8000/- 8000/- 8000/- 6000/- 6000/- 6000/- 6000/- 6000/- 6000/- 6000/- 52500/- 2700/- 25000/- plant Exotic tropical wines-microbrewery fruit demo optimization &shelf life extension under-utilized value addition, fruits: process lightPulse processing of beverage using UGC CAS Phase –I UGC-BSR One grant time facilities inresearch work under scheme the of Augmenting of research facilities to further Plasma Processed Grains Rice Studies inPhysico-Chemical Properties of Maharashtra of and fruits vegetables grown inwestern Holistic approach for commercial processing Amount (Rs.) Title Food Engineering and Technology I Institute of Chemical Technology I 319 Preservation and processing of fruits and fruits and of processing and Preservation technologies sustainable using vegetables Rs. 189 lakhsRs. 189 2007-2012 Commission (RGC) Commission Rajiv Gandhi Science Gandhi Rajiv Technology and 7. PROFESSOR S. S. LELE RESEARCH GROUP RESEARCH LELE S. S. PROFESSOR PROFESSOR R. S. SINGHAL RESEARCH GROUP RESEARCH R. SINGHAL S. PROFESSOR RESEARCH GROUP RESEARCH PH.D. STUDENTS OF FOOD ENGINEERING & TECHNOLOGY & FOOD ENGINEERING OF STUDENTS PH.D. TECH) (PH.D. STUDENT M.TECH 320 I Institute of Chemical Technology I Annual Report 2016-17 DR. UDAY S. ANNAPURE RESEARCH GROUP DR. S. S. ARYA RESEARCH GROUP DR. S. CHAKRABORTY RESEARCH GROUP DR. JYOTI GOKHALE RESEARCH GROUP DR. LAXMI ANANTHANARAYAN RESEARCH GROUP