• Dr. Ashish Kumar Singh

    Dr. Ashish Kumar Singh
    Principal Scientist

    Food Technology

    • Current Research Area
      Value Added Dairy Foods, Nutraceuticals and Functional Foods, Entrepreneurship Development in Dairying

    Qualification :

    Ph.D. (Food Technology)

    Teaching :

    (Course no., Course name, Credit hours, Theory/Practical)

    DT-412 (2+1) Food Technology-II

    DT-322 (2+1) Food Technology -I

    DT-612 (3+1) Advanced Food Processing

    DT-616 (2+1) Alternate Processes for Dairy & Food Industries

    DT-711 (3+0) Advances in Lipid Technology

    FT-624 (2+1) Technology of Meat, Poultry and Fish

    DT-122 (0+5) Student READY Programme (summer break)

    DT-223 (0+5) Student READY Programme (summer break)

    FT-623 (2+1) Technology of Fruits and Vegetable Products

    FT-625 (2+1) Technology of Cereals, pulses & Oilseeds

    DT-723 (3+0) Advances in Carbohydrate Technology

     

    Publications

    (Authors, Year, Title, Journal, Vol no., Issue no., Page no.)

    • Baria, B., Upadhyay, N., Singh, A.K., Malhotra R.K., 2019. Optimization of extraction of carotenoids from mango pulp using split-plot design and its characterization. LWT-Food science and technology, 104, 186-194
    • Ganguly, S., Sabikhi, L., & Singh, A. K. (2019). Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model. Journal of Functional Foods, 54, 498-505.
    • Meena, G. S., Singh, A. K., Gupta, V. K., Borad, S. G., Arora, S., & Tomar, S. K. (2019). Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration. Journal of Food Science and Technology, 56(3), 1622-1630.
    • Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Borad, S. G., & Singh, A. K. (2019). Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate. Journal of Food Science and Technology, 56(3), 1462-1472.
    • Kumar, C. M., Sabikhi, L., Singh, A. K., Raju, P. N., Kumar, R., & Sharma, R. (2019). Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta. LWT-Food science and technology, 103, 19-26.
    • Borad, S. G., Singh, A. K., Kapila, S., Behare, P., Arora, S., & Sabikhi, L. (2019). Influence of unit operations on immunoglobulins and thermal stability of colostrum fractions. International Dairy Journal.
    • Kumar, M., Panjagari, N. R., Kanade, P. P., Singh, A. K., Badola, R., Ganguly, S., & Alam, T. (2018). Sodium caseinate-starch-modified montmorillonite based biodegradable film: Laboratory food extruder assisted exfoliation and characterization. Food Packaging and Shelf Life, 15, 17-27.
    • Kumari, A., Arora, S., Choudhary, S., Singh, A. K., & Tomar, S. K. (2018). Comparative stability of aspartame and neotame in yoghurt. International Journal of Dairy Technology, 71(1), 81-88.
    • Meena, G. S., Singh, A. K., Gupta, V. K., Borad, S., & Parmar, P. T. (2018). Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties. Journal of food science and technology, 55(9), 3526-3537.
    • Badola, R., Panjagari, N. R., Singh, R. R. B., Singh, A. K., & Prasad, W. G. (2018). Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection. Journal of food science and technology, 55(12), 4802-4810.
    • Meena, G. S., Singh, A. K., Gupta, V. K., Borad, S., Arora, S., & Tomar, S. K. (2018). Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70). Journal of food science and technology, 1-11.
    • Jotarkar, P. S., Panjagari, N. R., Singh, A. K., & Arora, S. (2018). Effect of whey protein‐iron based edible coating on the quality of Paneer and process optimisation. International Journal of Dairy Technology, 71(2), 395-407.
    • Gowda, A., Sharma, V., Goyal, A., Singh, A. K., & Arora, S. (2018). Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules. Journal of food science and technology, 55(5), 1705-1715.
    • Bera, S., Sabikhi, L., & Singh, A. K. (2018). Assessment of malting characteristics of different Indian barley cultivars. Journal of food science and technology, 55(2), 704-711.
    • Parmar, P., Singh, A. K*., Meena, G. S., Borad, S., & Raju, P. N. (2018). Application of ohmic heating for concentration of milk. Journal of food science and technology, 55(12), 4956-4963.
    • Patil, A. T., Meena, G. S., Upadhyay, N., Khetra, Y., Borad, S., & Singh, A. K. (2018). Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. LWT-Food Science and Technology, 91, 368-374.
    • Choudhary, S; Arora, Sumit; Kumari, Anuradha; Narwal, Vikrant; Tomar, S. K. and Singh, A. K. (2017). Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk. Journal of Food Science and Technology doi:10.1007/s13197-016-2468-5
    • Sharma, M., Singh, A. K., & Yadav, D. N. (2017). Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch. Journal of food science and technology, 54(6), 1638-1645.
    • Choudhary, S; Arora, Sumit; Kumari, Anuradha; Narwal, Vikrant; Tomar, S. K. and Singh, A. K. (2017). Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk. Journal of Food Science and Technology doi:10.1007/s13197-016-2468-5
    • Meena, G. S., Singh, A. K., Arora, S., Borad, S., Sharma, R., & Gupta, V. K. (2017). Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization. Journal of food science and technology, 54(6), 1678-1688.
    • Kumar, A., Hussain, S. A., Raju, P. N., Singh, A. K., & Singh, R. R. B. (2017). Packaging material type affects the quality characteristics of Aloe-probiotic lassi during storage. Food bioscience, 19, 34-41.
    • Sawale, Pravin Digambar, Girdhari Ramdas Patil, Shaik Abdul Hussain, Ashish Kumar Singh, and Ram Ran Bijoy Singh. (2017).”Effect of incorporation of encapsulated and free Arjuna herb on storage stability of chocolate vanilla dairy drink.” Food bioscience 19 (2017): 142-148.
    • Kumar, N., Tomar, S. K., Thakur, K., & Singh, A. K. (2017). The ameliorative effects of probiotic Lactobacillus fermentum strain RS-2 on alloxan induced diabetic rats. Journal of Functional Foods, 28, 275-284.
    • Meena, G.S.; Singh, Ashish Kumar, Raju P.N. Arora, Sumit (2017). Milk Protein Concentrate: opportunities and Challenges. Journal of Food Science & Technology, 54 (10), 3010-3024
    • Sawale, P. D., Patil, G. R., Hussain, S. A., Singh, A. K., & Singh, R. R. B. (2017). Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid. International Journal of Food Properties, 20(12), 3170-3178.
    • Borad, S.G., Patel, A.A; Singh, A.K., Tomar, S.K., Singh, R.R.B. Singh. 2017. Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure. LWT – Food Science and Technology 80: 485-491
    • Ahuja, K. K., Singh, A. K., Bala, K., Arora, S., & Sabikhi, L. (2017). Optimization of the formulation for barley–milk composite‐based fermented drink. International Journal of Dairy Technology, 70(2), 237-244.
    • Jotarkar, P. S., Panjagari, N. R., Singh, A. K., & Arora, S. (2017). Effect of whey protein-iron based edible coating on the quality of paneer and process optimization. International Journal of Dairy Technology. DOI. 10.1111/1471-0307.12478.
    • Patel, J. R., Patel, A. A., & Singh, A. K. (2016). Production of a protein-rich extruded snack base using tapioca starch, sorghum flour and casein. Journal of food science and Technology, 53(1), 71-87.
    • Goyal, A., Sharma, V., Sihag, M. K., Arora, S., Singh, A. K., & Sabikhi, L. (2016). Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions. Drying Technology, 34(7), 810-821.
    • Hussain, S. A., Patil, G. R., Yadav, V., Singh, R. R. B., & Singh, A. K. (2016). Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi. LWT-Food Science and Technology, 65, 371-380.
    • Kumar, A., Ramakumar, P., Patel, A. A., Gupta, V. K., & Singh, A. K. (2016). Influence of drying temperature on physico-chemical and techno-functional attributes of elephant foot yam (Amorphophallus paeoniifolius) var. Gajendra. Food Bioscience, 16, 11-16.
    • Goyal, A., Sharma, V., Sihag, M. K., Singh, A. K., Arora, S., & Sabikhi, L. (2016). Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules. Journal of food science and Technology, 53(5), 2422-2433
    • Meena GS, Singh AK, Borad S and Raju PN (2016).Effect Of Concentration, Homogenization And Stabilizing Salts On Heat Stability And Rheological Properties Of Cow Skim Milk Ultrafiltered Retentate. Journal of Food Science and Technology, 53 (11), 3960-3968
    • Sihag, M. K., Sharma, V., Goyal, A. N. K. I. T., Arora, S., Singh, A. K., & Lal, D. (2016). Development of an alternative low-cost cereal-based weaning food fortified with iron and vitamin A (retinol acetate). Indian Journal of Animal Sciences, 86(4), 478-484.
    • Sharma, M., Singh, A. K., Yadav, D. N., Arora, S., & Vishwakarma, R. K. (2016). Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch. LWT-Food Science and Technology, 73, 52-59.
    • Goyal, A., Sharma, V., Sihag, M. K., Singh, A. K., Arora, S., & Sabikhi, L. (2016). Fortification of dahi. Journal of food science and technology, 53(5), 2422-2433
    • Joshi, K., Kumari, A., Arora, S., & Singh, A. K. (2016). Development of an analytical protocol for the estimation of maltitol from yoghurt, burfi and flavoured milk. LWT-Food Science and Technology, 70, 41-45
    • Kumari, A., Arora, S., Singh, A. K., & Choudhary, S. (2016). Development of an analytical method for estimation of neotame in cake and ice cream. LWT-Food Science and Technology, 70, 142-147.
    • Sangwan, V., Tomar, S. , Ali, B., Singh, R.  R.  B., and Singh, A.  K. (2015).   Production of β-galactosidase from streptococcus thermophilus for galactooligosaccharides synthesis .J Food Sci Technol.  52(7) 2015), 4206-4215.
    • Sangwan, V., Tomar, S. , Ali, B., Singh, R.  R.  B., and Singh, A.  K. (2015).  Hypoglycemic effect of Galactooligosaccharides in alloxan-induced diabetic rats.  Journal of Dairy Research, 82: 70–77.
    • Sangwan, V., Tomar, S. , Ali, B., Singh, R.  R.  B., and Singh, A.  K. (2015). Galactooligosaccharides Reduce the Infection Caused by Listeria monocytogenes and Modulate the IgG and IgA levels in Mice. International Dairy Journal, 41: 58-63.
    • Chawla, R., Patil, G. R., & Singh, A. K. (2015). Effect of temperature on sensory and textural attributes of functional doda burfi (Indian milk cake). Journal of food science and technology, 52(1), 586-591.
    • Goyal, A., Sharma, V., Upadhyay, N., Singh, A. K., Arora, S., Lal, D., & Sabikhi, L. (2015). Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. Journal of food science and technology, 52(7), 4256-4265.
    • Sangwan, V., Tomar, S. K., Ali, B., Singh, R. R., & Singh, A. K. (2015). Production of β-galactosidase from Streptococcus thermophilus for galactooligosaccharides synthesis. Journal of food science and technology, 52(7), 4206-4215.
    • Gupta, C., Chawla, P., Arora, S., Tomar, S. K., & Singh, A. K. (2015). Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method–Milk fortification. Food Hydrocolloids, 43, 622-628.
    • Sangwan, V., Tomar, S. K., Ali, B., Singh, R. R., & Singh, A. K. (2015). Galactooligosaccharides reduce infection caused by Listeria monocytogenes and modulate IgG and IgA levels in mice. International Dairy Journal, 41, 58-63.
    • Panjagari, N. R., Singh, A. K., Ganguly, S., & Indumati, K. P. (2015). Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat. Journal of food science and technology, 52(9), 5497-5509.
    • Sharma, M., Yadav, D. N., Singh, A. K., & Tomar, S. K. (2015). Rheological and functional properties of heat moisture treated pearl millet starch. Journal of food science and technology, 52(10), 6502-6510.
    • Sowmya, R., Indumathi, K. P., Arora, S., Sharma, V., & Singh, A. K. (2015). Detection of calcium based neutralizers in milk and milk products by AAS. Journal of food science and technology, 52(2), 1188-1193.
    • Athira, S., Mann, B., Saini, P., Sharma, R., Kumar, R., & Singh, A. K. (2015). Production and characterization of whey protein hydrolysate having antioxidant activity from cheese whey. Journal of the Science of Food and Agriculture, 95(14), 2908-2915.
    • Shilpashree, B. G., Arora, S., Sharma, V., & Singh, A. K. (2015). Preparation of succinylated sodium caseinate–iron complex by adopting ultrafiltration technology: A novel food fortificant. Innovative Food Science & Emerging Technologies, 32, 165-171.
    • Goyal, A., Sharma, V., Sihag, M. K., Tomar, S. K., Arora, S., Sabikhi, L., & Singh, A. K. (2015). Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. Powder Technology, 286, 527-537.
    • Sangwan, V., Tomar, S. K., Ali, B., Singh, R. R., & Singh, A. K. (2015). Hypoglycaemic effect of galactooligosaccharides in alloxan-induced diabetic rats. Journal of Dairy Research, 82(01), 70-77.
    • Yadav, D. N., Chhikara, N., Anand, T., Sharma, M., & Singh, A. K. (2014). Rheological quality of pearl millet porridge as affected by grits size. Journal of food science and technology, 51(9), 2169-2175.
    • Chawla, R., Patil, G. R., & Singh, A. K. (2011). Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. Journal of food science and technology, 51(3), 558-564.
    • Yadav, D. N., Balasubramanian, S., Kaur, J., Anand, T., & Singh, A. K. (2014). Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate. Journal of food science and technology, 51(10), 2592-2599.
    • Kaur, K. D., Jha, A., Sabikhi, L., & Singh, A. K. (2014). Significance of coarse cereals in health and nutrition: a review. Journal of food science and technology, 51(8), 1429-1441.
    • Yadav, D. N., Anand, T., & Singh, A. K. (2014). Co‐extrusion of pearl millet‐whey protein concentrate for expanded snacks. International Journal of Food Science & Technology, 49(3), 840-846.
    • Arora, S., Shendurse, A. M., Sharma, V., Wadhwa, B. K., & Singh, A. K. (2013). Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage. Journal of food science and technology, 50(4), 770-776.
    • Patel, S., Shende, S., Arora, S., & Singh, A. K. (2013). An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying. International Journal of Dairy Technology, 66(2), 207-213.
    • Yadav, D. N., Kaur, J., Anand, T., & Singh, A. K. (2012). Storage stability and pasting properties of hydrothermally treated pearl millet flour. International Journal of Food Science & Technology, 47(12), 2532-2537.
    • Meena, M. K., Arora, S., Shendurse, A. M., Sharma, V., Wadhwa, B. K., & Singh, A. K. (2012). Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin. International journal of Dairy Technology, 65(1), 146-151.
    • George, V., Arora, S., Sharma, V., Wadhwa, B. K., & Singh, A. K. (2012). Stability, physico-chemical, microbial and sensory properties of sweetener/sweetener blends in lassi during storage. Food and Bioprocess Technology, 5(1), 323-330.
    • Chawla, R., Patil, G. R., & Singh, A. K. (2011). High hydrostatic pressure technology in dairy processing: a review. Journal of food science and technology, 48(3), 260-268.
    • Sangwan, V., Tomar, S. K., Singh, R. R. B., Singh, A. K., & Ali, B. (2011). Galactooligosaccharides: novel components of designer foods. Journal of Food Science, 76(4), R103-R111.
    • George, V., Arora, S., Wadhwa, B. K., Singh, A. K., & Sharma, G. S. (2010). Optimisation of sweetener blends for the preparation of lassi. International journal of dairy technology, 63(2), 256-261.
    • George, V., Arora, S., Wadhwa, B. K., & Singh, A. K. (2010). Analysis of multiple sweeteners and their degradation products in lassi by HPLC and HPTLC plates. Journal of food science and technology, 47(4), 408-413
    • Arora, S., Gawande, H., WADHWA, B. K., SHARMA, V., George, V., Sharma, G. S., & Singh, A. K. (2010). The development of burfi sweetened with aspartame. International journal of dairy technology, 63(1), 127-135.
    • Iyer, R., Tomar, S. K., & Singh, A. K. (2010). Response surface optimization of the cultivation conditions and medium components for the production of folate by Streptococcus thermophilus. Journal of dairy research, 77(03), 350-356.
    • Sharma, P., Singh, R. R. B., Singh, A. K., Patel, A. A., & Patil, G. R. (2009). Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. LWT-Food Science and Technology, 42(1), 441-445.
    • Arora, S., Singh, V. P., Sharma, V., Wadhwa, B. K., George, V., Singh, A. K., & Sharma, G. S. (2009). Analysis of sucralose and its storage stability in burfi. Journal of Food Science and Technology (Mysore), 46(2), 114-117.
    • Singh, A. K., Tiwari, S., Singh, R. R. B., Tyagi, R. K., & Arora, S. (2008). Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology. International journal of dairy technology, 61(2), 192-198.
    • Ahmad, N., Singh, R. R. B., Singh, A. K., Patel, A. A., & Patil, G. R. (2008). Effect of maltodextrin addition on moisture sorption properties of khoa. International journal of dairy technology, 61(4), 403-410.
    • Pawar, Sunil, Sharma, Ashwani, Singh, Ashish Kumar and Jakhar, K.K. (2007). Studies on Genotoxic Effect of Sucralose on Laboratory Mice. Indian Journal of Animal Research 41 (1), 1-8.
    • Singh, Sudhir, Ashish Kumar Singh and Abhay Kumar (2005). Effect of pH and hydrocolloids on the thermal stability of whey proteins in model beverage system. Journal of Food Science and Technology, 42 (5), 407-410
    • Singh, A. K., & Nath, N. (2004). Development and evaluation of whey protein enriched bael fruit (aegle marmelos) beverage. Journal of Food Science and Technology-Mysore, 41(4), 432-436.