Browsing by Author "Shukla, S. S."

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    Analytical Method, Chemistry and Properties of Fructose, Sucrose and Ascorbic Acid in Pear Fruit Juice
    (Meral Publisher, 2023-09) Vishwakarma, R.; Gidwani, B.; Pandey, R. K.; Shukla, S. S.
    Pear is a gently sweet fruit, arich source of several nutrientsincludingfiber, sugar, vitamin C molecules, and potassium. This article reports the history, consumption, Types, health benefits, and diseases of various fruit juices. Carbohydrates, Fructose, sucrose, vitamin C, fibers, vitamins, and minerals are prime constituents present in almost all juices. The nutrition composition, manufacturing technique, processing steps, specification, stability data, contamination, and related details of pear juice are discussed in this review. The pharmacological and functional applications of pear juice like Anti-diabetic, Anti-hyperlipidemic, Anti-inflammatory, and Cardio-protective, etc. are covered with their mechanism of action. The marketed preparation and patents are also highlighted. Moreover, the analytical estimation of active constituents by spectroscopy and chromatography [like UV, HPLC, UPLC, and mass spectroscopy] isexplained in this article. The physic-chemical properties, synthesis, chemistry, biological study, pharmacokinetics, and pharmacodynamics of fructose, sucrose, and ascorbic acid, which are chief phytoconstituents in pear juice, are explained in the present article. This review suggests therapeutic pharmacological andanalytical techniques available for estimating sucrose, fructose, and ascorbic acid analytically and bioanalytically. This will contribute in creating a straightforward and verified procedure that complies with green chemistry.
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    Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour
    (Ms. M. B. Mondal, 2023-10) Maurya, Shivbilas; Shukla, S. S.; Mahajan, K. C.; Sahu, B. L.
    The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content was highest for kodo flour and lowest for wheat flour among the investigated flours. The higher amount of protein, minerals, biomolecule components, and high fiber content in millet flour makes it a good alternative among other flours to develop millet-fortified, healthier food products. The higher peak viscosity observed for kutki compared to kodo and wheat flour may be due to the lower protein content and higher ash content present in kodo flour. The final viscosities ranged from 2186 to 6453 cP, with the highest for kutki flour, followed by kodo and refined wheat flour. FV increases significantly with an increase in protein and fat content. The greater breakdown viscosity was found for kutki flour, followed by kodo and refined wheat flour, indicating that kutki flour has a low ability to withstand shear stress and heat. Lower setback values indicate a low rate of starch retro gradation and synerisis in refined wheat flour. The greater pasting temperature was shown by kutki flour, depicting the higher energy and time required for cooking and correlating with higher amylose content.