Browsing by Author "Kumar P."

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    Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach
    (John Wiley and Sons Inc, 2022) Sharma A.; Rawat K.; Jattan P.; Kumar P.; Tokusoglu O.; Kumar P.; Vural H.; Singh A.
    Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX-12). Soya chunks, alfalfa sprouts, and wheat flour were used as base ingredients. Preliminary experimental screening to fix the levels of these base ingredients were the basis to work ahead for formula refining through numerical optimization by way of RSM. The optimization tactics were revealed against a given set of responses viz; physico-chemical (polyphenol, % crude protein) and sensory properties (mouthfeel and texture, color and appearance and overall acceptability) as dependent variable. Obtained product with (75.35%) soya, (1.25%) alfalfa, and (22.73%) wheat flour were evaluated for their crude protein, fiber, polyphenol, antioxidant level, water holding capacity, hardness, chewiness, and springiness as 26.13, 7.88, 0.52, 7.03, 3.962%, 1500 g, 2812 g, and 0.60 g, respectively. Practical applications: Vegan meat analogue obtained herewith is also competitive in its sensory preferences in alongwith embedded high protein, elevated fiber and antioxidant potential features too. Fortified alfalfa seeds boost it with meaty flavor thus proven to be competitive among commercial demand. Least fat utilization put it in another healthier trait owe to be a better option for obese and calorie conscious patients. Thus in nutshell, stated combination was ideal in terms of textural and sensory attributes as meat mimic. © 2021 Wiley Periodicals LLC.
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    Process parameter optimization for development of beer: Star fruit fortified approach
    (John Wiley and Sons Inc, 2022) Pal H.; Kaur R.; Kumar P.; ManjuNehra; Rawat K.; Grover N.; Tokusoglu O.; Sarao L.K.; Kaur S.; Malik T.; Singh A.; Swami R.
    Star fruit (Averrhoacarambola) persist functional compounds therefore present investigation aims at the utilization of Star fruit to improve the nutritional value of beer. Beers were prepared by fortification of star fruit juice at 5.0%, 7.0%, and 10% level and compared with control. The prepared beers were assayed for proximate, physicochemical, bioactive, and sensory properties. The juice addition had a nonsignificant (p ≤.05) effect on density and specific gravity whereas, total soluble solids increased and pH, alcohol, and carbon dioxide content decreased. A significant (p ≤.05) increment was observed in total phenolic content and antioxidant activity. In total, 10% star fruit fortified beer showed the highest overall acceptability. FTIR spectroscopy was used to identify the functional bonds in beer samples. The highest peak of alcohol groups was observed in the control sample, which decreased as the juice level increased. Hence, star fruit acts as a valuable fortification compound for preparing beer with high nutritional value and improved sensory characteristics. Highlights: The present investigation is a laboratory laden approach to optimize the process parameters and formulation proportion for the production of fruit beer The selection of star fruit is advantageous here to have fruit-flavored beer induced with health attributes. Novelty impact statement: Beer itself is a good source of antioxidants, due to fermentation the bioavailability of nutrients gets increased. With the addition of star fruit juice, the alcohol and carbon dioxide content decreased. On fortification of beer with star fruit, its nutritional and sensory properties will get enhanced as star fruit is rich in antioxidants and polyphenols, therefore it can serve as a therapeutic beverage to elderly people. © 2021 Wiley Periodicals LLC.
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    Ulam–Hyers Stability and Well-Posedness of Fixed Point Problems in C*-Algebra Valued Bipolar b-Metric Spaces
    (MDPI, 2023) Kumar M.; Kumar P.; Mutlu A.; Ramaswamy R.; Abdelnaby O.A.A.; Radenović S.
    Here, we shall introduce the new notion of (Formula presented.) -algebra valued bipolar b-metric spaces as a generalization of usual metric spaces, (Formula presented.) -algebra valued metric space, b-metric spaces. In the above-mentioned spaces, we shall define (Formula presented.) contractions and prove some fixed point theorems for these contractions. Some existing results from the literature are also proved by using our main results. As an application Ulam–Hyers stability and well-posedness of fixed point problems are also discussed. Some examples are also given to illustrate our results. © 2023 by the authors.