Dr. Sheweta Mudgil

Email: sheweta@midft.com

Patents

  1. Khatkar B.S.,Mudgil D. and Barak S.; Novel Comprehensive Test for Detection and Estimation of Urea Adulteration in Milk (Application No. DEL/552/2010)
  2. Khatkar B.S., Mudgil D., Barak Sand Gulia N.; Development of Simple and Effective Treatment for Prevention of Browning of Sesame Seeds During Baking (Application No. DEL/2167/2010)

Projects

Sr.TitleFunding AgencyGrant (in Rs.)Principal Investigator/Co PI/ Faculty MentorYear
1Effect of Microwave treatment on the shelf life of paneerSSIP, Govt. of GujaratRs. 5000/-  Dr. Sheweta Mudgil, Dr. Deepak Mudgil2020-
2Development of a novel drink “Wheywiz”SSIP, Govt. of GujaratRs. 200000/-  Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-
3Development of reduced sugar Gulab JamunSSIP, Govt. of GujaratRs. 15000/-  Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-
4Development of Novel Butter spread with added herbs and spicesSSIP, Govt. of GujaratRs. 200000/-  Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-
5Preparation of chewable flavoured milk based tabletSSIP, Govt. of GujaratRs. 200000/-Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-21
6Development, Characterization and Storage Studies of Thabdi RabriSSIP, Govt. of GujaratRs. 18000/-  Dr. Sheweta Mudgil2018-2019
7Development, Characterization and Storage Studies of Novel Chocolate Khoa BallsSSIP, Govt. of GujaratRs. 6100/-  Dr. Sheweta Mudgil2018-2019
8Technology to develop spreadable dairy butterIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2018
9Technology to develop low sodium butterIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2018
10Development of Fiber fortified Dairy Products such as buttermilk, dahi & shrikhandIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2015-16
11Development of Aloe vera fortified ButtermilkIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2016
12Instant Tea PremixIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2013
13Instant Coffee PremixIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2013

BOOKS PUBLISHED

  1. Mudgil D. and Barak S. (2020) Food Processing and Preservation, Scientific Publishers ISBN- 9789389184907
  2. Mudgil D. and Barak S. (2019) Objective Food Science and Technology 3rd Revised & Enlarged Edition, Scientific Publishers ISBN-9789388172868
  3. Mudgil D. and Barak S. (2018) Beverages: Processing and Technology, Scientific Publishers ISBN-9789387869363
  4. Mudgil D. and Barak S. (2017) Functional Foods: Sources & Health Benefits, Scientific Publishers ISBN-9789386237002
  5. Mudgil D. and Barak S. (2015) Glossary of Dairy Science and Technology, Scientific Publishers ISBN-9788172339289
  6. Mudgil D. and Barak S. (2014) Objective Food Science and Technology 2nd Revised & Enlarged Edition, Scientific Publishers ISBN-9788172339180
  7. Mudgil D. and Barak S. (2013) Objective Food Science and Technology, Scientific Publishers ISBN- 9788172338442

BOOK CHAPTERS

  1. Gautam N., Siddiqui U., Mudgil S., Mudgil D. (2020) Baking, in: D. Mudgil, S. Mudgil (Eds), Food Processing and Preservation, Scientific Publishers, India pp. 99-114. ISBN-9789389184907
  2. Mudgil D. &Barak S. (2019) Dairy Based Functional Beverages, in: Grumuezescu A.M. &Holban A.M. (Eds), Milk-Based Beverages, Woodhead Publishing, Elsevier, UK, https://doi.org/10.1016/B978-0-12-815504-2.00003-7 ISBN978-0-12-815504-2.
  3. Mudgil D. &Barak S. (2019) Classification, Technological Properties, and Sustainable Sources. In: Charis M. Galanakis (ed.) Dietary Fiber: Properties, Recovery, and Applications. Burlington: Academic Press, pp. 27-58. https://doi.org/10.1016/B978-0-12-816495-2.00002-2 ISBN: 978-0-12-816495-2
  4. Barak S. Role of Cereals in Health Promotion and Disease Prevention., in: D. Mudgil, S. Barak (Eds), Functional Foods: Sources and Health Benefits, Scientific Publishers, India pp. 279-309. ISBN 9789386237002
  5. Barak S. Cereal Based Beverages, in: D. Mudgil, S. Barak (Eds), Beverages: Processing and Technology, Scientific Publishers, India pp. 73-89. ISBN 9789387869363
  6. Barak S. Packaging of Beverages, in: D. Mudgil, S. Barak (Eds), Beverages: Processing and Technology, Scientific Publishers, India pp. 282-291. ISBN 9789387869363

Publications

  1. Mudgil D, Barak S (2021) Viscosity and Sensory Acceptability of Almond Milkshake as Influenced by Sugar, Almond Paste and Corn Flour-A Response Surface Study. Letters in Applied NanoBioScience, 10 (3), 2483 – 2493. ISSN: 2284-6808
  2. Duhan N, Mudgil D, Barak S(2020) Bioactive lipids: Chemistry & health benefits. Biointerface Research in Applied Chemistry, 10(6), pp. 6676-6687. ISSN: 2069-5837
  3. Mudgil D, Barak S(2020) Development of low sodium table butter via partial replacement of sodium chloride with potassium chloride. Biointerface Research in Applied Chemistry, 10(5), pp. 6112-6118. ISSN: 2069-5837
  4. Bashir S, Yaseen M, Sharma V, Purohit SR,Barak S, Mudgil D(2020) Rheological and textural properties of gluten free cookies based on pearl millet and flaxseed. Biointerface Research in Applied Chemistry, 10(5), pp. 6565-6576. ISSN: 2069-5837
  5. Mudgil D, Barak S(2020) Mesquite gum (Prosopis gum): Structure, properties & applications – A review. International Journal of Biological Macromolecules, 159, pp. 1094-1102. ISSN 0141-8130, Impact Factor 6.953
  6. Mudgil D, Barak S, Taneja S(2020)Exudate gums: chemistry, properties and food applications – a review. Journal of the Science of Food and Agriculture, 100(7), 2828-2835. ISSN1097-0010 Impact Factor 3.638
  7. Mudgil D, Barak S(2020) Development and characterization of novel spreadable dairy butter via incorporation of low-melting point fat from ghee. Biointerface Research in Applied Chemistry, 10(4), pp. 5755-5759
  8. Barak S, Mudgil D (2020) Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt. Biointerface Research in Applied Chemistry, 10(3), 5564-5568.ISSN: 2069-5837
  9. Mudgil D, Barak S, Patel A. and Shah Nihir (2018) Partially hydrolyzed guar gum as a potential prebiotic source. International Journal of Biological Macromolecules, 112, 207-210. ISSN 0141-8130, Impact Factor 3.909
  10. Mudgil D, Barak S and Khatkar B S (2018) Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum. Journal of Food Measurement and Characterization, 12(1), 156-163.ISSN 2193-4126, Impact Factor 1.181
  11. Mudgil D, Barak S and Khatkar B S (2017) Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables Journal of Food Science and Technology54 (12), 3810-3817. ISSN 0022-1155, Impact Factor 1.797
  12. Mudgil D, Barak S and Khatkar B S (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT-Food Science and Technology, 80, 537-542. ISSN 0023-6438, Impact Factor 3.129
  13. Mudgil D, Barak S and Khatkar B S (2016) Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough. International Journal of Biological Macromolecules, 84, 236-245. ISSN 0141-8130, I.F. 3.138
  14. Mudgil D, Barak S and Khatkar B S (2016) Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels. Journal of Cereal Science, 70, 186-191. ISSN 0733-5210 I.F. 2.402
  15. Mudgil D, Barak S and Khatkar B S (2016) Development and characterization of functional cultured buttermilk utilising Aloe vera juice. Food Bioscience, doi-10.1016/j.fbio.2016.06.001, ISSN 2212-4292
  16. Mudgil D, Barak S (2016) Development of functional buttermilk by soluble fibre fortification. Agro Food Industries Hi-tech, 27(2), 44-47. ISSN 1722-6996, I.F. 0.202
  17. Mudgil D, Barak S and Khatkar B S (2016) Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels. Journal of Cereal Science, 69, 104-110. ISSN 0733-5210 I.F. 2.402
  18. Mudgil D, Barak S and Khatkar B S (2016) Development of functional yoghurt via soluble fiber fortification utilizing enzymatically hydrolyzed guar gum. Food Bioscience, 14, 28-33. ISSN 2212-4292 I.F.
  19. Barak S, Mudgil D and Khatkar B S (2015) Biochemical and functional characterization of wheat gliadins: A review. Critical Reviews in Food Science and Nutrition, 55(3), 357-368.
  20. Barak S and Mudgil D (2014) Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules 66, 74-80.
  21. Mudgil D, Barak S and Khatkar B S (2014) Guar gum: processing, properties and food applications- a review. Journal of Food Science and Technology 51(3), 409-418
  22. Mudgil D, Barak S and Khatkar B S (2014) Process optimization of enzymatic hydrolysis of guar gum using response surface methodology. Journal of Food Science and Technology, 51(8), 1600-1605
  23. Barak S, Mudgil D and Khatkar B S (2014) Influence of gliadin and glutenin fractions on rheological, pasting and textural properties of dough. International Journal of Food Properties, 17(7), 1428-1438.
  24. Barak S, Mudgil D and Khatkar B S (2014) Effect of compositional variation of gluten proteins and rheological characteristics of wheat flour on the textural quality of white salted noodles. International Journal of Food Properties, 17(4), 731-740.
  25. Barak S, Mudgil D and Khatkar B S (2014) Effect of flour particle size and damaged starch on the quality of cookies. Journal of Food Science and Technology, 51(7), 1342-1348.
  26. Mudgil D and Barak S (2013) Composition, properties and health benefits of dietary fiber-A review. International Journal of Biological Macromolecules 61, 1-6.
  27. Mudgil D and Barak S (2013) Synthetic milk: A threat to Indian Dairy Industry. Carpathian Journal of Food Science and Technology, 5(1), 64-68.
  28. Barak S, Mudgil D and Khatkar B S (2013) Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties. LWT-Food Science and Technology, 51(1), 211-217.
  29. Khatkar B S, Barak S and Mudgil D (2013) Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten. International Journal of Biological Macromolecules,53, 38-41.
  30. Barak S, Mudgil D and Khatkar B S (2013) Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality. British Food Journal, 115(4), 564-574.
  31. Mudgil D, Barak S and Khatkar B S (2012). Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum. Carbohydrate Polymer 90 (1) 224-228.
  32. Mudgil D, Barak S and Khatkar B S (2012) X-rays diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum. International Journal of Biological Macromolecules 50(4) 1035-1039.
  33. Mudgil D, Barak S and Khatkar B S (2012) Process optimization of partially hydrolyzed guar gum using response surface methodology. Agro Food Industry Hi Tech. 23(1) 13-15
  34. Mudgil D, Barak S and Khatkar B S (2012) Soluble fiber and cookie quality. Agro Food Industry Hi Tech. 23(3) 14-16
  35. Mudgil D, Barak S and Khatkar B S (2011) Effect of hydrocolloids on the quality of tomato ketchup. Carpathian Journal of Food Science and Technology, 3(1), 39-43.
  36. Mudgil D, Barak S and Khatkar B S (2011) Food hydrocolloids as quality improvers of yoghurt. Dairy Industries International. 9, 26-27.
  37. Barak S, Mudgil D and Khatkar B S (2011) Nutrigenomics: The emerging face of nutrition. International Journal of Current Research and Review 3(6) 105-115.
  38. Barak S, Mudgil D and Khatkar B S (2010) Genetically modified food: Benefits, safety aspects and concerns. Asian Journal of Food and Agro-Industry 3(6) 548-560.

NATIONAL PAPERS

  1. Mudgil D and Barak S (2016) Role of improvers in bakery industry. Processed Food Industry, 19(9). 19-22. ISSN-0972-1649
  2. Duhan N,Mudgil D and Barak S (2015) Opportunities in bakery & confectionery industry. Processed Food Industry, June issue, pp. 17-25. ISSN-0972-1649
  3. Mudgil D and Barak S (2014) Fortification of bakery products: A needful innovation. Processed Food Industry, June issue, pp. 16-18, 59.
  4. Mudgil D and Barak S (2013) Role of improvers in bakery industry. Processed Food Industry, May issue, pp. 14-17.
  5. Barak S, Mudgil D and Patel P. R. (2013) Health Benefits of Sorghum as Functional Food. Proceedings of National Seminar on “Innovations in Dairy Industry”.
  6. Mudgil D, Barak S and Patel P. R. (2013) Partially Hydrolyzed Guar Gum as Functional Food Ingredient in Dairy and Food Industry. Proceedings of National Seminar on “Innovations in Dairy Industry”.
  7. Barak S, Mudgil D and Khatkar B S. (2012) Novel Food Packaging Systems. Beverage & Food World.
  8. Mudgil D, Barak S and Khatkar B S. (2011) Effect of Hydrocolloids on the Reduction of Oil uptake in Potato chips. Beverage & Food World. pp 60-61.
  9. Mudgil D, Barak S and Khatkar B S. (2011) Coffee: A Health Beverage. Beverage and Food World. pp. 26-28
  10. Mudgil D, Barak S and Khatkar B S. (2011) Rheology of Chocolates: An Overview. Processed Food Industry. Pp. 32-35.
  11. Mudgil D, Barak S and Khatkar B S. (2011) Food Additives in Confectionery Industry: An Overview. Indian Food Packer. May-June Issue pp.80-83.
  12. Barak S, Mudgil D and Khatkar B S (2011) Effect of Hydrocolloids on the Reduction of Oil uptake in Shakarpare. Indian Food Packer. pp 48-50.
  13. Mudgil D, Barak S and Khatkar B S. (2010) Biotechnology and Its Applications in Food Industry. Processed Food Industry. pp. 11-15.
  14. Mudgil D, Barak S and Khatkar B S. (2010) Trans Fats and its Health Effects. Indian Food Packer. pp 62-65.
  15. Barak S, Mudgil D and Khatkar B S. (2010) Development and Protein Enhancement of Shakarpara: A Traditional Indian Snack. Processed Food Industry (2010) pp 51-54.
  16. Barak S, Mudgil D and Khatkar B S. (2010) Emerging Non Thermal Food Processing Technologies. Processed Food Industry. pp 62-65.