ABHISHEK CHANDRA

@upes.ac.in

Assistant Professor (School of Health Sciences and Technology)
University of Petroleum & Energy Studies (UPES)

ABHISHEK CHANDRA


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https://researchid.co/abhishek_chandra

RESEARCH INTERESTS

Interdisciplinary researcher with 5+ years of experience in the discipline of food engineering and technology viz. Processing of fruits and vegetables, Drying Technology, Value addition, and utilization of by-products.
10

Scopus Publications

Scopus Publications

  • Selective formulation of maltodextrin and fructooligosaccharide enhanced the physicochemical and functional characteristics of spray-dried synbiotic powder
    Sachin Kumar, Bharat Bhushan, Sourabh Kumar, Abhishek Chandra, Santanu Malakar, Prabhat K. Nema
    Bioactive Carbohydrates and Dietary Fibre, 2026
  • Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour
    Mili Manchanda, Divya Rawat, Abhishek Chandra, Ramesh Kumar Saini
    Foods, 2024
    Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.
  • Food Recommendations for Hypertensive Persons
    Chinta Jayanth Srinivas, Abhishek Chandra
    Artificial Intelligence in Healthcare Emphasis on Diabetes Hypertension and Depression Management, 2024
    One in three people worldwide suffers from hypertension, and four out of five do not have it adequately controlled. Uncontrolled blood pressure (more than 140/90) is the most prevalent cause of illness and mortality as well as a major risk factor for cardiovascular disorders like heart attacks and strokes. Regular intake of a diet low in fruits and vegetables and high in energy-dense foods, fat, refined carbs, and added sugar raises the risk of developing hypertension and cardiovascular disease. Recent dietary advice has emphasized general dietary patterns and the connection between food and blood pressure. It is possible to avoid and treat hypertension by consuming a diet high in plant-based foods, whole grains, low-fat dairy products, and sodium within acceptable ranges.
  • Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters
    Abhishek Chandra, Sourabh Kumar, Sachin Kumar, Prabhat Kumar Nema
    Systems Microbiology and Biomanufacturing, 2023
  • Effect of different concentrations of thermoprotectant on microencapsulation of Lactobacillus rhamnosus GG by spray-drying, and its effect on physicochemical properties and viability
    Sachin Kumar, Sourabh Kumar, Swati Mitharwal, Abhishek Chandra, Prabhat Kumar Nema
    International Food Research Journal, 2023
    Lactobacillus rhamnosus GG (LGG) is an acceptable probiotic strain that can live and grow at a gastrointestinal acidic pH and on a bile-rich medium. The influence of spray-drying microencapsulation of LGG on the physicochemical parameters and survivability was investigated in the present work. LGG was spray-dried with three different maltodextrin concentrations (6, 12, and 18% w/v). The inlet and outlet air temperatures of the spray-dryer were kept at 170 ± 5°C and 75 ± 5°C, respectively. The physicochemical parameters (moisture content (wet basis), water activity, and colour), viability (colony forming unit/g), and simulated gastrointestinal digestion were all investigated. Only 18% MD was selected on the basis of moisture content and log CFU/g. The total soluble solids (TSS) of 16.28 ± 0.93 °Brix were obtained using 18% MD. The end product had a moisture content of 5.40 ± 0.20%, and a water activity of 0.32 ± 0.02 aw, which were acceptable. The L*, a*, and b* of the final product were 95.14 ± 0.19, -2.33 ± 0.02, and 7.17 ± 0.13, respectively. The spray-dried powder had final probiotic viability of around 108 CFU/g. Based on the study, maltodextrin at 18% (w/v) concentration can be considered as an ideal formulation with acceptable powder characteristics for shielding probiotic microorganisms from harmful conditions of spray-drying.
  • Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet)
    Sourabh Kumar, Abhishek Chandra, Prabhat K. Nema, Vijay Singh Sharanagat, Sachin Kumar, Palmei Gaibimei
    Journal of Food Science and Technology, 2022
  • Kinetics of change in quality parameters of khaja during deep-fat frying
    Sourabh Kumar, Prabhat K. Nema, Sachin Kumar, Abhishek Chandra
    Journal of Food Processing and Preservation, 2022
    Studies targeting the process standardization of khaja, a traditional Indian sweet, have not been reported and require attention given its wide demand. In this work, the kinetics of change in quality parameters of fried khaja was investigated at different frying temperatures (160–200°C) and time (1–5 min). The lightness parameter of khaja decreased from 82.80 to 58.09–46.04, while the redness parameter increased from 0.42 to 5.63–11.11 for the samples fried for 5 min, at different temperatures. The yellowness parameter increased with time at lower temperatures (160–170°C) and showed a non-linear trend at temperatures >170°C. The hardness and moisture content of the samples decreased whereas the total fat increased after 5 min of frying. Microstructural changes associated with cellular collapse and starch gelatinization were also observed. The color parameters followed zero-order whereas, moisture and total fat followed first-order kinetics. Practical applications The growing demand toward ready-to-eat foods has promoted the snacks industry. Traditional sweets are very popular among each generation, but longer preparation times and tough protocols are major inconveniences in consumers' busy schedules. Khaja is manufactured by unorganized small-scale enterprises leading to non-standard and variability in quality. Standardizing the manufacturing process would help food industries to produce uniform and good quality khaja. This study is the first report that deals with deep-frying and quality characteristics of khaja. Results of this study would facilitate optimization of frying conditions and developing efficient process technology for good quality khaja production.
  • Trends in non-dairy-based probiotic food products: Advances and challenges
    Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, Abhishek Chandra, Sourabh Kumar, Aman Kaushik, Vijendra Mishra, Prabhat K. Nema
    Journal of Food Processing and Preservation, 2022
    The probiotic-based functional food market is growing progressively as many health benefits are ascribed to it. Researchers have to combat various challenges associated with the addition of probiotic bacteria into food matrices, such as functionality, growth, survival, stability during processing, storage, and viability, along with the changes in sensory attributes. Dairy products are the major delivery vehicle for probiotic supplementation. However, saturated fatty acid, high cholesterol, lactose intolerance, and allergic milk proteins are the major concerns associated with it that affect a particular population. Therefore, there is a need to explore the potential of novel non-dairy food matrices to deliver these beneficial microorganisms to humans. This review focuses on the new developments in non-dairy probiotic products, the interactions of probiotics with various food matrices, and their effect on viability and storage stability. Various challenges and technical difficulties arising during processing are reviewed, including pH, sensory characteristics, and microencapsulation technologies. Practical applications Dairy-based probiotic foods are widely consumed and accepted by consumers around the world. This paper discusses the various alternative to dairy products as several limitations are associated with them. Fruit, vegetable, cereal, legume, and soy may be utilized effectively as the substrate to provide the benefits of probiotics along with dietary fibers to the consumer.
  • Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices
    Abhishek Chandra, Sourabh Kumar, Ayon Tarafdar, Prabhat K Nema
    Journal of the Science of Food and Agriculture, 2021
    BACKGROUND Papaya fruit is highly nutritive, but very fragile and thus has a limited shelf life. Drying is essential to preserve it as a product for a longer duration. In this work, osmotic dehydration (OD) with and without ultrasound (US) as a pretreatment was applied on papaya slices in conjugation with vacuum (VD) and convective air drying (AD). Drying was carried out in a novel dryer. Moisture content, drying time, water activity, total color change, total phenolic content, radical scavenging activity, texture, and Fourier Transform Infrared (FTIR) spectrums were evaluated for fresh and, dried papaya slices. RESULTS It was observed that US assisted OD followed by VD had the lowest drying time with highest retention of phenols and antioxidants as compared to other drying techniques. Higher phenols and antioxidants in US pretreated samples were attributed to the release of trapped intra-cellular polyphenols by cavitation. However, the color characteristics and texture of OD pretreatment followed by convective AD slices were found better. Color retention could be due to carotenoid preservation which would otherwise be degraded in other treatments whereas lower brittleness was associated with lower pectin. Infrared spectroscopy confirmed the retention of phytochemicals and antioxidants in dried papaya slices that were subjected to pretreatment. CONCLUSION Pretreatment before drying enhances the end product quality of dried papaya slices. The results of this study highlight that USOD-VD is effective for nutrition preservation while OD-AD is suitable for preserving physical characteristics. This article is protected by copyright. All rights reserved.
  • Drying of Fruits and Vegetables in a Developed Multimode Drying Unit and Comparison with Commercially Available Systems
    Rachna Sehrawat, Abhishek Chandra, Prabhat K. Nema, Vinkel Kumar Arora
    Journal of the Institution of Engineers India Series A, 2019