Virtual Conference
Nutrition 2022

Savita Budhwar

Central University of Haryana, India

Title: Use of food irradiation technology to increase shelf life of fermented product


Fermented product viz., paneer generally shows spoilage within few days in room temperature. In the present study, cost-effective food irradiation technology had been used to improve shelf life of fermented product. Novel value added fermented product had been developed using milling byproducts of chickpea, moong bean, wheat and rice without using any chemical preservative. As per best knowledge, fermented product like paneer has not formulated in any prior work using these selected milling by-products. Proximate composition of the developed product, Bran Paneer (BP) showed rich nutrient status. Besides nutrient enhancement, to improve shelf life of the developed product, food irradiation was carried out using gamma sources viz., CS137 and Co60 point sources having present day activity 0.3477?C and 0.12?C respectively. The product was kept at different storage conditions to study the storage stability. At room temperature BP showed spoilage after 4 days of the manufacturing date. Whereas, at 4°C storage condition, it showed spoilage after 14th day. Irradiated BP which was stored at room temperature showed spoilage after 9th day without effecting the sensory qualities of the product. The improved shelf life of the irradiated product represented food security maintenance and possible transportation of such products for commercialization or fund relief in profitable way avoiding microbial contamination or spoilage. Further detailed investigation of the above-mentioned food sample will be done by irradiating the product using strong gamma sources for different time periods in future studies.
Keywords: Fermented product, Paneer, Food irradiation, Cs-137, Co-60.


Under the supervision of Dr. Savita Budhwar (Assistant Professor, Department of Nutrition Biology) and Dr. Suneel Kumar (Associate Professor, Department of Physics & Astrophysics), Manali Chakraborty and Megha Jakhar are pursuing their PHD at the Department of Nutrition Biology, Central University of Haryana, India. Dr. Savita Budhwar pursued her PHD from Chaudhary Charan Singh Haryana Agricultural University, Haryana, India. Her area of research work is value addition to the milling by-products, fruit by- products, coarse cereals, millets along with utilization of Food irradiation technology to enhance shelf life of the developed functional food products. Area of research work of Dr. Suneel Kumar is to study various purpose of Nuclear techniques.

He pursued his PHD from Panjab University, Chandigarh, India. He was also Post-Doc fellow of High Energy Group of Panjab University, Chandigarh worked at KEK High Energy Accelerator lab, Tsukuba, Japan. His specialization of work is Theoretical Nuclear & Intermediate Energy Physics, Computational Physics. Dr.  Amanjeet is Assistant Professor, Department of Physics & Centre for Radio-Ecology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India. Dr. Ranjeet Singh is Assistant Professor, Department of Physics, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India.