Academic Details : Aastha Deswal graduated in the programme B.Sc. (hons). Food Technology from Delhi University in 2010. She completed her masters in M.Sc Food Technology from CFTRI, Mysore in 2009. She is currently pursuing her Doctoral Degree Programme in Food Processing at I.I.T Kharagpur. Her research work topic is development of process technology for the preparation of oat milk and ice cream.
Previous Experience : Worked in Tasty Bite Eatables Ltd., Pune as Management trainee in Research & Development department for 8 months
Area of Work : Development of process technology for oat milk and ice cream
With the rise in diet related diseases, non dairy alternatives are preferred products with the consumers today because of their various advantages over dairy products. Unlike dairy products, non dairy ones are free of cholesterol & lactose which caters to the needs of consumers who have heart diseases and/or are lactose intolerant or for consumers who want to go for healthy functional foods. Soy milk has been available in the market for decades now. Oats (Avena sativa) are also another promising raw material for developing functional non-dairy milk. It has been shown that the regular consumption of oats help in lowering LDL-C level in body (de Groot, 1963) which is due to the presence of soluble fibre, β-glucan in oats. Whole Oats have been shown to have an antioxidant activity of 2600 TE/100g (Trolox equivalent) and the percentage of protein in oats is around 17% with a total lipid content of around 7% (USDA nutrition database, 2010). Since the oat milk developed with enzymatic process will contain β-glucans, it is expected that it will reduce the amount of fat to be added in ice cream because soluble fibres have been shown to act as fat replacer. Beta-glucans are also expected to act as stabilizer as well as emulsifier so that there will be minimum addition of external ingredients in ice cream emulsion. The ice cream manufactured is expected to be a low-fat ice cream with additional benefits of oat antioxidants & β-glucans making it a functional food in all aspects.