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149 results on '"Chhikara, Navnidhi"'

7. Advances in Ultrasound in Food Industry

Author

Abinaya, S., primary, Panghal, Anil, additional, Kumar, Nitin, additional, Kumari, Anju, additional, Gehlot, Rakesh, additional, Kumar, Sunil, additional, and Chhikara, Navnidhi, additional

Published
2024
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17. Nanoemulsions: A Promising Tool for Dairy Sector

Author

Panghal, Anil, Chhikara, Navnidhi, Anshid, V., Sai Charan, Manga Veera, Surendran, Vinod, Malik, Anju, Dhull, Sanju Bala, Prasad, Ram, Series Editor, Kumar, Vivek, editor, Kumar, Manoj, editor, and Choudhary, Devendra, editor

Published
2019
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39. Active Packaging in Food Industry

Author

Roopa, H., primary, Panghal, Anil, additional, Kumari, Anju, additional, Chhikara, Navnidhi, additional, Sehgal, Ekta, additional, and Rawat, Kritika, additional

Published
2022
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40. Pulse Electric Field

Author

Chhikara, Navnidhi, primary, Panghal, Anil, additional, Yadav, D.N., additional, Mann, Sandeep, additional, and Bishnoi, Priya, additional

Published
2022
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47. Coconut meal: Nutraceutical importance and food industry application

Author

M.K. Garg, Panghal Anil, Chhikara Navnidhi, Sharma Poorva, and Kaur Karandeep

Subjects
Food industry, 030309 nutrition & dietetics, dietary fibres, Biology, anticancer, functional food, 03 medical and health sciences, 0404 agricultural biotechnology, Nutraceutical, Functional food, Food science, pasta, 0303 health sciences, Meal, Dietary fibres, lcsh:TP368-456, antidiabetic, business.industry, digestive, oral, and skin physiology, fungi, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, lcsh:Food processing and manufacture, bakery, Coconut flour, business, celiac disease, Food Science
Abstract

In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutrients for human nutrition and health. Different products, such as coconut water, milk, raw kernels, oil and desiccated coconut are commercially processed. Coconut flour is a byproduct of coconut milk and oil industry which is made from coconut meal leftover after processing. Being a rich source of dietary fibre and protein, it has found numerous applications in different functional foods. Coconut flour can be successfully incorporated into various food products, such as bakery, extruded products, snacks, and sweets. It has antidiabetic and anticancer effects, prevents cardiovascular diseases, and improves immune function. Coconut flour is also gluten-free and its nutritional composition is quite comparable to that of wheat flour. Gluten-free food products enriched with coconut flour are a healthy and viable option for the people with celiac disease. In this paper, we summarised the present use of coconut flour. There is an apparent need to convert the food processing byproducts into functional ingredients in order to implement their environment-friendly and efficient utilisation.

Published
2019

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