Chandni Dularia at ICAR-NDRI, India
Chandni, a dedicated food and dairy technologist, holds a Ph.D. in Dairy Technology from ICAR-National Dairy Research Institute, Karnal. Her academic journey includes an M.Tech. in Food Technology from Shoolini University and a B.Tech. in Food Technology from Jayoti Vidyapeeth Women’s University. With a strong commitment to excellence, Chandni has consistently excelled throughout her educational endeavors
Author Metrics:
Chandni’s author metrics reflect a prolific and impactful research profile. Her publications have been well-received, contributing to the academic community’s understanding of dairy technology. The quality and relevance of her work are evident in citation metrics and the positive reception of her presentations at various conferences.
Affiliation:
Chandni Dularia is associated with the ICAR – National Dairy Research Institute located in Karnal, India. This suggests that she is likely involved in research activities related to dairy technology at this institute.
Scopus Author ID:
Each researcher on Scopus is assigned a unique identifier known as the Scopus Author ID. In this case, Chandni Dularia’s Scopus Profile
Citations:
Chandni Dularia has received a total of 48 citations based on 48 documents. Citations indicate how many times her work has been referenced by other researchers, reflecting the impact and influence of her contributions in the academic community.
Publications:
She has 5 documents indexed on Scopus. These documents could include research papers, articles, or other scholarly publications authored by Chandni Dularia.
h-index:
The h-index is a metric that combines both the productivity and impact of a researcher’s publications. In this case, the h-index is 2. The h-index of 2 means that there are at least 2 publications by Chandni Dularia that have received at least 2 citations each.
Education:
Chandni’s academic journey is marked by her pursuit of knowledge and excellence. She completed her Ph.D. in Dairy Technology from ICAR-National Dairy Research Institute, Karnal, where she focused on technology development for cheese emulsion using MPC80. Her M.Tech. project at Shoolini University involved the development of starch nanoparticles-based composite films from water chestnut, showcasing her diverse skills in food technology.
Research Focus:
The collective research focuses on optimizing quinoa seeds and flour through innovative processing methods. Chandni Dularia, Sashikala Vadakkoot B., and Shamim Hossain meticulously investigate changes induced by different treatments, offering a comprehensive understanding of quinoa’s potential. The study emphasizes the abrasion pre-processing method as a promising avenue for enhancing quinoa’s nutritional and textural attributes.
Contributions to the Field:
Chandni Dularia, Sashikala Vadakkoot B., and Shamim Hossain contribute significantly to the field of food science and nutrition. Their collaborative effort provides valuable insights into quinoa’s unique attributes and challenges in processing, offering practical implications for the food industry. The study serves as a foundation for future research, contributing to the ongoing exploration of quinoa as a versatile and nutritious food source.
Future Implications:
The findings from this research have immediate implications for the food industry, offering insights into optimizing quinoa processing for improved nutritional and textural properties. The identified abrasion pre-processing method holds promise for further exploration and application. The collaborative work of Chandni Dularia, Sashikala Vadakkoot B., and Shamim Hossain lays the groundwork for future studies aimed at unlocking the full potential of quinoa in the realm of food science and nutrition.
Professional Journey:
Chandni’s professional journey includes a 1.5-month in-plant training at AMUL, Anand, Gujarat, and a 6-month dissertation program at CSIR-Central Food Technological Research Institute, Mysuru. Her exposure to industry practices has complemented her academic knowledge, making her a well-rounded professional.
Honors & Awards:
Chandni has garnered several honors and awards, including the Best Oral Presentation Award and Best Poster Award in national and international conferences. She is also a recipient of the prestigious Rajiv Gandhi National Fellowship and Institute Scholarship for her outstanding contributions to dairy technology.
Research Timeline:
Chandni’s research journey commenced with her B.Tech. dissertation in 2015, followed by her M.Tech. project in 2017. The subsequent years saw her delve into Ph.D. research, with a focus on cheese emulsion technology and starch-based biofilms. Her timeline reflects a continuous dedication to advancing knowledge in the field.
In summary, Chandni’s academic prowess, research focus, industry exposure, and numerous accolades make her a distinguished professional in the realm of food and dairy technology. Her journey showcases a relentless pursuit of excellence, contributing significantly to the advancement of dairy science.
Publications Top Noted & Contributions:
Chandni’s contributions extend to book chapters, review papers, and international research publications. Notable works include “Potential Aspects of Whey Proteins in Dairy Products” and “Biosynthesis of Lactobionic Acid: A Systematic Review.” Her research has added valuable insights to the chemistry and applications of dairy products.
Effect of different processes on physicochemical, antinutritional and textural properties of quinoa seeds and flour
Introduction: The study investigates the impact of different processing treatments on quinoa seeds with the goal of reducing bitter compounds and enhancing desirable properties.
Physical Properties: The physical examination revealed that quinoa seeds are smaller in size compared to wheat, but they exhibit similar true density. The abrasion process effectively lightened the color of quinoa seeds, making them more acceptable visually. Additionally, washed and steamed quinoa seeds demonstrated hardness values closest to those of wheat.
Chemical Properties: In terms of chemical composition, quinoa flour showed higher levels of protein, fat, and ash content when compared to wheat flour. Notably, the amylose content in quinoa flour was found to be lower than that in wheat flour.
Antinutritional Properties: The study assessed antinutritional properties, revealing that quinoa flour contained elevated levels of antinutrients such as saponin, phenolic compounds, and phytic acid in comparison to wheat flour.
Overall Assessment: The abrasion pre-processing method emerged as the most effective, providing quinoa seeds with the most desirable attributes for further processing. Despite improvements, it’s crucial to note that antinutrient levels in quinoa flour remained higher than those in wheat flour.
