• Dr. Latha Sabikhi
    Principal Scientist

    Dairy Technology Division, ICAR_NDRI, Karnal , Ph. +91-184-2259240

    • Current Research Area
      • Emulsion based delivery systems for the development of health foods • Dairy products from milk of minor species (camel milk)

    Qualifications:

    Ph.D. (Dairy Technology)

    Major Research Accomplishments:

    • Iron-rich composite dairy biscuits
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    • Farmstead/artisanal cheeses
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    • Low calorie zero transfat biscuits
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    • Cereal based probiotic dairy beverage
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    • Composite dairy-pulse based smoothie

     Awards/Recognitions:

    • Fellow of the Indian Dairy Association
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    • Fellow of the National Academy of Dairy Sciences (India)
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    • International Professional Women Opportunity Award by ConsorzioRicercaFilieraLattiero-Casearia (CoRFiLaC), Italy

    Several Best Paper and Best Poster Awards

     Research Projects:

    S.No. Title of Project Funding

     

    Agency

    		 Role Duration/Date of completion
    Ongoing Research Projects
    1. Process development for production of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from milk of Gir cows and their encapsulation through double emulsification technique. ICAR (NASF) CCPI Aug 2018 to July 2021
    2. Improving livelihood of rural women through dairy based secondary agriculture DST Co-PI 2017-20
    3. Development of processed cheese from milk protein ingredients

     

     

    		 IRC Co-PI 2019-22
    4. Efficacy of buttermilk as an encapsulating agent for omega 3 fatty acids IRC Co-PI 2017-20
    5. Technology of Ricotta Cheese from cow and buffalo milk system IRC Co-PI 2017-20
    Completed Research Projects
    1. Technology of heart friendly herbal-milk smoothie with prophylactic effects against CVD and associated risks MoFPI Co-PI 2017-18
    2. Evaluation of dairy conjugates as effective emulsifiers for the delivery of herbal bioactives Institute PI 2014-17
    3. Formulation of a ready-to-serve breakfast smoothie Institute Co-PI 2011-14
    4. Development of E-courses for B.Tech (DT) Degree Programme (Under NAIP) ICAR (NAIP) Co-PI 2009-14
    5. Technology of cereal-rich fermented dairy food with improved functional attributes DST Advisor 2009-10
    6. A value chain on composite dairy foods with enhanced health attributes ICAR (NAIP) Co-PI 2008-14
    7. Incorporation of selected probiotic bacteria in infant formula Institute PI 2007-10
    8. Development of industrial process for milk and wheat-based convenience food MoFPI Co-PI 2004-06
    9. Modulatory effect of fermented milk products on immune function Institute Co-PI 2005-06
    10. Development of whey-based lassi

     

     

    		 Institute PI 2002-06
    11. Development of processed Mozzarella cheese Institute Co-PI 2000-02
    12.  Development of probiotical spray dried dairy food formulation Institute Co-PI 1997-2001
    13. Biotechnological studies on the enhancement of probiotic attributes through Bifidobacteriumbifidumin Edam cheese Institute Research Fellow 1996-99
               

     Training programmes:

     Training programmes conducted (Over 50)

     Training programmes attended

    1. International Training Programme on Leadership and Career Development for Women Scientists/Technologist.Department of Science & Technology, GoI, New Delhi at Indian National Science Academy (INSA), New Delhi.Sep. 1-5 , 2014.
    2. Management Development Programme on Leadership Development (Pre-RMP Cadre). NAARM, Hyderabad.Nov 26- Dec 7, 2013.
    3. Training on Multimedia for development of e-course in Dairy Technology for B.Tech (DT).NAARM, Hyderabad. March 22- April 2, 2011.
    4. International Training on Probiotics. Department of Dairy Science. South Dakota State University. Aug 25- Oct 22, 2010.
    5. Sensitivity/Awareness/ Motivation Workshop on Capacity Building for Women Managers In Higher Education. Kirori Mal College, Delhi University, New Delhi (UGC Sponsored Programme). January 27-31, 2009.
    6. International Training &Seminars on Cheesemaking. Organised by CoRFiLaCConsorzioRicercaFilieraLattiero-Casearia).Ragusa, Italy. April 29- May 11, 2007.
    7. 3rd Faculty Development Programme in Advances in Educational Technology. NAARM, Hyderabad. October 5-25, 2004.

     Publications:

    S.No. Details
    Research articles (52)
             1. Sathish, MHS, Sabikhi, L. and Lamba, H. 2020. Emulsification properties of sodium caseinate-based conjugates with selected polysaccharides. International Journal of Dairy Technology. doi: 10.1111/1471-0307.12713.
             2. Chaudhary, N., Sabikhi, L.,Hussain, S.A., Kumar MHS 2020. A comparative study of the antioxidant and ACE inhibitory activities of selected herbal extracts. Journal of Herbal Medicine. Doi: 10.1016/j/hermed.2020.100343.
             3. Chaudhary, N., Sabikhi, L.,Hussain, S.A., Kumar, R., Choudhary, U. 2020. Emblicanin rich Emblicaofficinalis encapsulated double emulsion and its antioxidant stability during storage. European Journal of Lipid Science and Technology. 10.1002/ejlt.201900316.
             4. Bhagwat, S., Ganguly, S., Khetra, Y. and Sabikhi, L. 2020. Development and characterization of probiotic buffalo milk Ricotta cheese. LWT – Food Science and Technology 121: 108944.
             5. Hossain, S., Khetra, Y., Ganguly, S., Kumar, R. and Sabikhi, L. 2020. Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese. LWT-Food Science and Technology. 10.1016/j.lwt.2019.108924. Vol. 120 February, 2020.
             6. Mehta, Dipakkumar, Sathish, M.H.K. and Sabikhi, L. 2017. Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology. Journal of Food Science and Technology. 54(12): 3859-3866.
             7. Chaudhary, N., Sabikhi, L., Hussain, S.A., 2019. Emblicanin rich Emblicaofficinalis extract encapsulated double emulsion: Controlled release during phagocytosis and in vitro digestion. Journal of Food Science and Technology.   DOI: 10.1007/s13197-019-04171-0.
             8. 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. 93(1):85-91
             9. Ganguly, S. Sabikhi, L. and 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.
           10. Manoj Kumar, C.T., Sabikhi, L., Singh, A.K., Raju, P.N., Kumar, Rajesh, Sharma, Rajan. 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 (2019) 19–26.
           11. Choudhary, U., Sabikhi, L., Hussain, S.A., Khamrui, K., Sharma, V. and Vij, S. 2018. Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.13699.
           12. Sharma, M., Yadav, D.N., Singh, A.K., Vishwakarma, R.K. and Sabikhi, L. 2018. Impact of octenylsuccinylated pearl millet (Pennisetumtyphoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced fat yoghurt.  International Journal of Dairy Technology. 71(3):723-733. doi: 10.1111/1471-0307.12461 (International) (NAAS 7.2 IF 1.225) (INT15)
           13. Aggarwal, D., Sabikhi, L., Sathish, K.M.H., Raju, P.N. 2018. Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology. Journal of Food Measurement and Characterization. 12(2):1167-1176.
           14. Bera, S., Sabikhi, L. and Singh, A.K. 2018. Assessment of malting characteristics of different Indian barley cultivars. Journal of Food Science and Technology. 55(2):704-711.
           15. Lamba, H., Sabikhi, L., Aggarwal, D., Choudhary, U., Reddy, S., Kapila, S. and Kapila, R. 2017. Double emulsion-encapsulated guggul exhibits improved in vivohypocholesterolaemic action in rats. International Journal of Food Science and Technology. 53 (3), 626–633.
           16. Manojkumar, C,T., Chauhan, O.P., Rajani, C.S. and Sabikhi, L. 2017. Effect of coconut milk, skim milk powder and banana pulp on sensory and functional properties of coconut curd and its applicability as a carrier for probiotic microorganisms. Journal of Food Processing and Preservation. 42(2): DOI: 10.1111/jfpp.13460.
           17. Ahuja, K.K., Singh, A.K., Bala, K., Arora, S. &Sabikhi, L. 2017. Optimisation of the formulation for barley-milk composite-based fermented drink. International Journal of Dairy Technology. 70(2):237-244.
           18. Aggarwal, D., Sabikhi, L.,Lamba, H., Chaudhary, N. and Kapila, R. (2017). Whole grains and resistant starch-rich, reduced-calorie biscuit diet as a hypoglycaemic, hypolipidaemic and insulin stimulator in streptozotocin-induced diabetic rats. International Journal of Food Science and Technology. 52(1):118-126.
           19. Rani, R., Sathish, M.H.K. and Sabikhi, L. 2016.   Process optimisation for a ready-to-serve breakfast smoothie from a composite milk-sorghum base. International Journal of Dairy Technology. 69(3):372-379.
           20. Aggarwal, D., Sabikhi, L. and Sathish, M.H.K. 2016. Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach. NFS Journal (Elsevier). 2:1-7.
    Book chapters/Books (15)
                1. Khetra, Y. and Sabikhi, L. (2019) Engineering milk based beverages. In: Volume IX. Emerging Trends and Developments in Beverage Science. (Multi Volume SET I-XX). AlexandruMihaiGrumezescu and Alina-Maria Holban(Eds.) Elsevier Publications.
                2. Manoj Kumar C.T. and Sabikhi, L. 2019. Ozone applications in food processing. In: Non-thermal Processing of Foods. O.P. Chauhan. (Ed.). CRC Press, Taylor & Francis Group, New York. 189-212.
                3. Sabikhi, L., Khetra, Y. and Raju, P.N. (2018) Processing and packaging of dairy-based products. In: Food Process Engineering and Quality Assurance. Mohan, C.O., Carvajal-Millam, E., Ravishankar, C.N. and Haghi A.K. (Eds.). Apple Academic Press, Taylor & Francis Group, New York. Chapter 12. 65 pages.
                4. Sabikhi, L. and Sathish, M.H.K. 2017. Buffalo milk processing. In: Dairy India – A Yearbook. Edition 7. A-25, PriyadarshiniVihar, New Delhi-110092. 351-353.
                5. Sabikhi, L. and Reddy, Y.K. 2016. Market Milk. http://www.agrimoon.com/market-milk-icar-e-course-pdf-book/
                6. Sabikhi, L., Sathish, M.H.K. and Devaraja, H.C. 2015. Waste water management in the dairy sector: Economic and environmental issues. Chapter 27. In: Water Management in Agriculture: Lessons Learnt and Policy Implications. Section-IV: Water Management in Livestock & Aquaculture Sector. M.S. Meena, K.M. Singh & B.P. Bhatt (Eds.) Narendra Publishing House, Delhi. ISBN: 978-93-82471-47-9. pp. 419-440.
                7. Thompkinson, D.K. and Sabikhi, L. 2012. Quality Milk Production & Processing Technology. New India Publishing Agency, 101, Vikas Surya Plaza, L.S.C. Market, CU Bloch, Pitampura, New Delhi-110 088. ISBN 9789380235899. Xxvii+ 274 pp., fig., tables., ind., 25 cm.
                8. Sabikhi, L. and Sathish, M.H.K. 2012. Fatty acid profile of unconventional oilseeds. Chapter 4. In: Steve Taylor, Jeya Henry, (Eds.). Advances in Food and Nutrition Research. Vol. 67. AFNR, UK: Academic Press, pp. 141-184.
                9. Sabikhi, L., Jha, A., Tomer, S.K. and Singh, A.K. 2012. Role of Food Micro-molecules in the Prevention of Cancer. Chapter 11. In: Nutrition, Diet and Cancer. Sharmila Shankar & Rakesh K Srivastava (Eds.). Springer Dordrecht Heidelberg London New York. pp: 235-254.
              10. Sabikhi, L. 2007. Designer Milk. Advances in Food and Nutrition Research. Chapter 5. Vol. 53. Elsevier Publications, Academic Press/Elsevier, San Diego, CA, USA. pp:161-198.
    Review articles (15)
                1. Lamba, H., Sathish, K., andSabikhi, L. (2015). Double emulsions: Emerging delivery system for plant bioactives. Food and Bioprocess Technology. 8(4): 709-728.
                2. Prasad, R., Jha, A., Sabikhi, L. and Kumar, Arvind (2015). Nutritional advantages of oats and opportunities for its processing as value added foods – a review. Journal of Food Science and Technology. (Springer). 52(2):662-675.
                3. Kaur, K.D., Jha, A., Sabikhi, L. and Singh, AK. 2014. Significance of coarse cereals in health and nutrition: A review. Journal of Food Science and Technology. Journal of Food Science and Technology (Springer), 51 (8): 1429-1441
                4. Choi, J. Sabikhi, L., Hassan, A. And Anand, S.K. 2012. Bioactive peptides in dairy products: A review. International Journal of Dairy Technology. 65(1):1-12.
                5. Chaudhary, N., Sabikhi, L., Sathish, M.H.K. and Jha, Alok. 2016. Plant phenols and their health-enhancing properties. International Journal of Food, Nutrition and Dietetics. 4(1):69-79.
    Practical Manuals
                1. Borad, S., Khetra, Y., Sabikhi, L. and Ganguly, S. 2018. Instruction Manual on Technology of Cheesemaking. NDRI Publication No. 162/2018. 69 pages.
                2. Thompkinson, D.K., Sabikhi, L. and Sathish, M.H.K. 2017. Laboratory Manual – Market Milk. 3rd Edition. March. NDRI Publication No. 24/2006. 59 pages.
                3. Sabikhi, L. and Thompkinson, D.K. 2006. Laboratory Manual – Cheese and Fermented Milks. NDRI Publication No. 25/2006. 76 pages.

    Patents:

     

    Patents applied for
    1. LathaSabikhi, Dipesh Aggarwal and Ashish Kumar SinghHigh Fiber Reduced Calorie Biscuits from Dairy-Multigrain CompositePatent Application No. 758/DEL/2015

     

    Foreign Deputations:

    • International training on ‘Enhancement of CLA in dairy foods by natural fermentation with probiotic lactic acid bacteria’ at the Department of Dairy Science, South Dakota State University, Brookings, USA for a period of two months (8.2010 to 22.10.2010). The training was funded by National Agricultural Innovation Project, ICAR.
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    • Invited to participate as a resource person and participant in the Cheese Making Course organized under the project International Professional Women Opportunity – iPWO conducted by ConsorzioRicercaFilieraLattiero-Casearia (CoRFiLaC), Italy, a consortium of University of Catania, Sicilian Government and local Sicilian cheesemakers. The visit was funded by CoRFiLaC. The duration of the visit was two weeks (April 29- May 11, 2007).
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    • Invitation to participate in CheeseArt -2006; 5th Edition of the Biennial event of Culture and Science of Traditional Dairy and Agricultural Food Products of Mediterranean Countries and Seminars on Women and Development of Emerging Countries organised by ConsorzioRicercaFilieraLattiero-Casearia (CoRFiLaC), Italy, a consortium of University of Catania, Sicilian Government and local Sicilian cheesemakers. The visit was funded by CoRFiLaC. The duration of the visit was five days (June 27- July 2, 2006).Awarded International Professional Women Opportunity Award consisting of a certificate and a gold medal during the event.
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