Dr. Deepak Mudgil

Email: deepak@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
1Prototype for household ghee making machineSSIP, Govt. of GujaratRs. 50000/-  Dr. Deepak Mudgil(DT) Mr. Vivek Koshta (DE)2020-
2Effect of Microwave treatment on the shelf life of paneerSSIP, Govt. of GujaratRs. 5000/-  Dr. Sheweta Mudgil, Dr. Deepak Mudgil2020-
3Development of a novel drink “Wheywiz”SSIP, Govt. of GujaratRs. 200000/-  Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-
4Development of reduced sugar Gulab JamunSSIP, Govt. of GujaratRs. 15000/-  Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-
5Development of Novel Butter spread with added herbs and spicesSSIP, Govt. of GujaratRs. 200000/-  Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-
6Preparation of chewable flavoured milk based tabletSSIP, Govt. of GujaratRs. 200000/-Dr. Deepak Mudgil, Dr. Sheweta Mudgil2020-21
7Development, Characterization and Shelf life Study of Milky Beet BallsSSIP, Govt. of GujaratRs. 8250/-  Dr. Deepak Mudgil2018-2019
8Development and Characterization of Fiber and Iron Fortified MilkSSIP, Govt. of GujaratRs. 126000/-Dr. Deepak Mudgil2018-2019
9Technology to develop spreadable dairy butterIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2018
10Technology to develop low sodium butterIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2018
11Development of Fiber fortified Dairy Products such as buttermilk, dahi & shrikhandIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2015-16
12Development of Aloe vera fortified ButtermilkIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2016
13Instant Tea PremixIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2013
14Instant Coffee PremixIn-house MIDFT–Dr. Deepak Mudgil, Dr. Sheweta Mudgil2013

Book 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 Edition,, Scientific Publishers ISBN-9789388172868
  3. Mudgil D. and Barak S. (2018) Beverages: Processing and Technology, Scientific PublishersISBN-9789387869363
  4. Mudgil D. and Barak S. (2017) Functional Foods: Sources & Health Benefits, Scientific PublishersISBN-9789386237002
  5. Mudgil D. and Barak S. (2015) Glossary of Dairy Technology, Scientific PublishersISBN-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 PublishersISBN-9788172338442
  8. Khatkar B.S., Sharma A., Ray A., Mudgil D., Gulia N. (2008) Proceeding of National Seminar on Food Safety and Quality, Publisher Guru Jambheshwar University of Science & Technology.

Book Chapters

  1. Mudgil D. & Barak S. (2022) Exudate gums, in: H. N. Murthy (ed.), Gums, Resins and Latexes of Plant Origin, Reference Series in Phytochemistry, https://doi.org/10.1007/978-3-030-76523-1_6-1 ISBN 978-3-030-76523-1.
  2. Duhan N., Barak S. & Mudgil D. (2022) Chemistry, Biological Activities and Uses of Locust Bean Gum, in: H. N. Murthy (ed.), Gums, Resins and Latexes of Plant Origin, Reference Series in Phytochemistry, https://doi.org/10.1007/978-3-030-76523-1_9-1 ISBN 978-3-030-76523-1.
  3. Bishnoi S. & Mudgil D. (2022) Current Concepts and Prospects of Herbal Nutraceutical, in: Handbook of Nutraceuticals and Natural Products. ISBN-978-1-119-74679-9
  4. 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
  5. Koshta V., Patel H.R., Mudgil D. (2020) Solar Energy in Food Processing, in: D. Mudgil, S. Mudgil (Eds), Food Processing and Preservation, Scientific Publishers, India pp. 361-386. ISBN-9789389184907
  6. 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.
  7. 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
  8. Mudgil D. (2018) Partially Hydrolyzed Guar Gum: Preparation and Properties, in: Tomy J.J. Gutierrez (Ed), Polymers for Food Applications, Springer International Publishing AG, part of Springer Nature, https://doi.org/10.1007/978-3-319-94625-2_20 ISBN 978-3-319-94625-2
  9. Mudgil D. (2018) Introduction to Beverages, in: D. Mudgil, S. Barak (Eds), Beverages: Processing & Technology, Scientific Publishers, India pp. 1-16. ISBN-9789387869363
  10. Mudgil D. (2018) Role of Ingredients and Additives in Beverages, in: D. Mudgil, S. Barak (Eds), Beverages: Processing & Technology, Scientific Publishers, India pp. 17-29. ISBN-9789387869363
  11. Mudgil D. (2018) Functional Beverages, in: D. Mudgil, S. Barak (Eds), Beverages: Processing & Technology, Scientific Publishers, India pp. 292-302. ISBN-9789387869363
  12. Mudgil D. (2017) The interaction between insoluble and soluble fiber, in: Rodney A. Samaan (Ed), Dietary Fiber for prevention of Cardiovascular Disease, Academic Press, Elsevier, pp. 35-59. https://doi.org/10.1016/B978-0-12-805130-6.00003-3 ISBN 9780128051306
  13. Mudgil D. (2017) Introduction to functional foods, in: D. Mudgil, S. Barak (Eds), Functional Foods: Sources and Health Benefits, Scientific Publishers, India pp. 1-16. ISBN 9789386237002

List of Publication

  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.
  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 5.162
  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 2.614
  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 (2018) Influence of partially hydrolyzed guar gum as soluble fiber on physicochemical, textural and sensory characteristics of yoghurt.Journal of Microbiology, Biotechnology and Food Sciences, 8(2), 794-797. ISSN 1338-5178
  10. 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  5.162
  11. 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  1.648
  12. 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  1.946
  13. 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 Factor4.006
  14. 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, 93, 131-135.  ISSN 0141-8130,  Impact Factor  5.162
  15. 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 Impact Factor  2.938
  16. Mudgil D, Barak S and Darji P. (2016) Development and characterization of functional cultured buttermilk utilising Aloe vera juice. Food Bioscience,15, 105-109.ISSN 2212-4292 Impact Factor  3.067
  17. Munir H, Shahid M, Anjum F, Mudgil D (2016) Structural, thermal and rheological characterization of modified Dalbergiasissoogum- a medicinal gum. International Journal of Biological Macromolecules, 84, 236-245.ISSN 0141-8130,  Impact Factor  5.162
  18. 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,  Impact Factor  0.299
  19. 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 Impact Factor  2.938
  20. 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  Impact Factor  3.067
  21. 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. ISSN 1549-7852 Impact Factor  7.862
  22. Barak S and Mudgil D (2014) Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules 66, 74-80.  ISSN 0141-8130,  Impact Factor  5.162
  23. 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.  ISSN 0022-1155,  Impact Factor  1.946
  24. 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   ISSN 0022-1155,  Impact Factor  1.946
  25. 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.  ISSN 1094-2912,  Impact Factor  1.808
  26. 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.  ISSN 1094-2912,  Impact Factor  1.808
  27. 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. ISSN 0022-1155,  Impact Factor  1.850
  28. Mudgil D and Barak S (2013) Composition, properties and health benefits of dietary fiber-A review. International Journal of Biological Macromolecules 61, 1-6.  ISSN 0141-8130,  Impact Factor  5.162
  29. 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. ISSN2066-6845
  30. 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. ISSN 0023-6438  Impact Factor  4.006
  31. 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.  ISSN 0141-8130,  Impact Factor  5.162
  32. 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.  ISSN 0007-070X,  Impact Factor  2.102
  33. 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.  ISSN 0144-8617,  Impact Factor  7.182
  34. 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.  ISSN 0141-8130,  Impact Factor  5.162
  35. 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  ISSN 1722-6996,  Impact Factor  0.299
  36. Mudgil D, Barak S and Khatkar B S (2012) Soluble fiber and cookie quality. Agro Food Industry Hi Tech. 23(3) 14-16 ISSN 1722-6996,  Impact Factor  0.299
  37. 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.  ISSN 2066-6845
  38. Mudgil D, Barak S and Khatkar B S (2011) Food hydrocolloids as quality improvers of yoghurt. Dairy Industries International.9, 26-27. ISSN 0308-8197
  39. 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. ISSN 2231-2196
  40.  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.  ISSN 1906-3040.

NATIONAL JOURNALS

  1. Mudgil D and Chaudhary A. (2016) Dwitiya Shavet Kranti- Gramin bharat ni aarthik unnatti no shareshth vikalp. Dairy Motel Times, March Issue, pp 10.
  2. Mudgil D and Barak S (2016) Role of improvers in bakery industry.  Processed Food Industry, 19(9). 19-22.  ISSN-0972-1649
  3. Duhan N, Mudgil D and Barak S (2015) Opportunities in bakery & confectionery industry.  Processed Food Industry, 19(9), 17-25.  ISSN-0972-1649
  4. Mudgil D and Barak S (2014) Fortification of bakery products: A needful innovation.  Processed Food Industry, 22(8), 16-18, 59.  ISSN-0972-1649
  5. Barak S, Mudgil D and Khatkar B S. (2012) Novel Food Packaging Systems. Beverage & Food World. 39(10), 41-44. ISSN-0970-6194
  6. Mudgil D, Barak S and Khatkar B S. (2011) Effect of Hydrocolloids on the Reduction of Oil uptake in Potato chips. Beverage & Food World. 38(9), 60-61.  ISSN-0970-6194
  7. Mudgil D, Barak S and Khatkar B S. (2011) Coffee: A Health Beverage. Beverage and Food World.38(4), 26-28 ISSN-0970-6194
  8. Mudgil D, Barak S and Khatkar B S. (2011) Rheology of Chocolates: An Overview. Processed Food Industry. 14(2), 32-35.  ISSN-0972-1649
  9. Mudgil D, Barak S and Khatkar B S. (2011) Food Additives in Confectionery Industry: An Overview. Indian Food Packer. 65(3), 80-83.  ISSN-0019-4808
  10. Barak S, Mudgil D and Khatkar B S (2011) Effect of Hydrocolloids on the Reduction of Oil uptake in Shakarpare. Indian Food Packer. 65(4), 48-50.  ISSN-0019-4808
  11. Mudgil D, Barak S and Khatkar B S. (2010) Trans Fats and its Health Effects. Indian Food Packer. 64(1), 62-65.  ISSN-0019-4808
  12. Mudgil D, Barak S and Khatkar B S. (2010) Biotechnology and Its Applications in Food Industry. Processed Food Industry. 13(9), 11-15.  ISSN-0972-1649
  13. Barak S, Mudgil D and Sharma A. (2010) Development and Protein Enhancement of Shakarpara: A Traditional Indian Snack. Processed Food Industry 13(5), 51-54.  ISSN-0972-1649
  14. Barak S, Mudgil D and Khatkar B S. (2010) Emerging Non Thermal Food Processing Technologies. Processed Food Industry. 13(7) 18-23.  ISSN-0972-1649

Conference Full Papers

  1. Mudgil D and Khatkar B.S. (2008)  “Detection of Adulteration in milk”  Proceedings of National Seminar on “Food Safety and Quality”
  2. 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”.
  3. 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”.
  4. Mudgil D and Barak S (2013) Food Safety through Supply Chain Management System.  Proceedings of National Seminar on “Quality Initiatives in Dairy Value Chain (from producer to consumer)”.