Dr. Kaushik Khamrui
Principal Scientist
kaushik[dot]khamrui[at]icar[dot]gov[dot]in
Address :
Dairy Technology Division, ICAR-NDRI, Karnal, Haryana
Phone : +91-184-2259242(O)
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- Sensory Evaluation of Milk & Milk Products • Traditional Indian Dairy Products
- B.Tech. (Dairy Technology)
- M.Tech (Dairy Technology)
- Ph.D. (Dairy Technology)
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- Technology of Curcumin fortified Ghee and Lassi
- Technology of BhapaDahi
- Technology of Reduced Calories Peda
- Technology Ready to Use Oat Semolina Kheer Mix
| Sr. No. | Details |
|---|---|
| Research Articles | |
| 1 | Pahwa, A and Khamrui, K (2020). Optimization of ingredients and processing time for the development of functional dairy dessert (Kheer). March, Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14451 (IF:1.288) |
| 2 | Singh, R., Prasad W., Khamrui, K (2019). Effect of ingredients and processing parameters on the sensory, instrumental colour, texture and microstructure of Indian Journal of Dairy Science 72 (5) 462-472. |
| 3 | Singh, R., Prasad W., Khamrui, K (2019). Sensory Characterization of Pinni – a milk cereal based sweet using quantitative descriptive analysis and principal component analysis. Indian Journal of Dairy Science 72 (3) 241-248. |
| 4 | Singh, R., Khamrui, K (2019). Estimating cost for production of wheat flour based Pinni. Journal of Pharmacognosy and Phytochemistry. 8 (1) 532-536. |
| 5 | Lodh, J., Prasad W., Khamrui, K (2018). Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design. Journal of Food Science and 55 1832–1839. https://doi.org/10.1007/s13197-018-3098-x (IF:1.849) |
| 6 | Sandhya, S., Khamrui, K., Prasad, W. & Kumar MCT (2018). Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life studies. LWT – Food science and Technology. 92. 416-421. (Citations: 23). (IF: 3.714) |
| 7 | Choudhary, U., Sabikhi, L., Husaain, S. A., Khamrui, K., &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 (IF:1.288) |
| 8 | Prasad, W., Khamrui, K., Mandal, S., &Badola, R. (2017). Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). Journal of Food Science and Technology, 54(12), 3802-3809. (IF:1.849) |
| 9 | Prasad, W., Khamrui, K., Mandal, S., &Badola, R. (2018). Effect of combination of essential oils on physico-chemical and sensorial attributes of burfi in comparison to individual essential oil and BHA. International Journal of Dairy Technology, 71 (3), 810-819. (IF:1.522) |
| 10 | Prasad, W., Khamrui, K., &Sheshgiri, S. (2017). Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert. Journal of Packaging Technology and Research, 1(3), 181-192. |
| 11 | Nayek, S., Khamrui, K., Prasad, W., Singh, B., Singh, R., and Debnath, A., (2017). Optimization of Sensory Profile of Steamed Dahi (BhapaDoi) as function of Ingredients Using Response Surface Methodology. Indian Journal of Dairy Science 70 (3) 273-279. |
| 12 | Parmar, P., Khamrui, K. (2017). Development of process for the production of Arjuna herbal ghee from buffalo milk. Indian Journal of Animal Sciences. 87 (2) 203-207. |
| 13 | Amitraj, K., Khamrui, K., Devaraja, H. C. and Mandal, S. (2016). Optimization of Ingredients of a Chhana (heat acid coagulated milk curd) based Low Fat Spread Using Response Surface Methodology. International Journal of Dairy Technology.69 (3)393-400. DOI: 10.1111/1471-0307.12272.(IF:1.522) |
| 14 | Puri, R., Khamrui, K. (2016) Effect of temperature on moisture sorption isotherm and thermodynamics of intermediate moisture category Indian milk product cham-cham. Journal of Food Processing and Preservation. 40 (5) 999-1009. DOI:10.1111/jfpp.12680. (NAAS Rating: 7.16) (IF:1.288) |
| 15 | Puri, R., Khamrui, K., Sudhir, T and Lule, V.(2017). Effect of ingredients and processing parameters on the texture and microstructure of acid-heat coagulated dairy dessert. Journal of Food Processing and Preservation. 41 (2) (NAAS Rating: 7.16). e12841, DOI: 1111/jfpp.12841. (IF:1.288) |
| 16 | Puri, R., Khamrui, K, Khetra, Y., Malhotra, R and Devaraja, H. C. (2015) Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham. Journal of Food Science and Technology. 53 (2) 1238-1246. DOI 10.1007/s13197-015-2089-4. (NAAS Rating: 8.20). (IF:1.849) |
| 17 | Rathod, G. S., Khamrui, K (2015). Instrumental texture profile of reduced calorie Peda as a function of ingredients using Response Surface Methodology. International Journal of Dairy Technology. 68 (4) 543-549. (IF:1.522) |
| 18 | Parmar, P., Khamrui, K.,Devraja, H. C. and Singh, R. R. B. (2013). The effects of alcoholic extract of Arjuna (Terminaliaarjuna Wight &Arn.) bark on stability of clarified butterfat. Journal of Medicinal Plants Research. 4 (35) 2545-2550. DOI: 10.5897/JMPR2013.5114. (Citations: 26) |
| 19 | Mandal, S., Hati, S., Puniya, A. K., Khamrui, K. and Singh, K. (2014). Enhancement of survival of alginate-encapsulated Lactobacillus casei NCDC 298. J of Science of Food and Agriculture. 94 (10) 1994-2001. DOI 10.1002/jsfa.6514. (IF:1.522) |
| 20 | Khamrui, K. and Solanki, D. C. (2010). The relationship of textural characteristics with composition of Sandesh produced from various market milk classes. International J of Dairy Technology. 63 (3) 451-456. [DOI: 10.1111/j.1471-0307.2010.00591.x]. (IF:1.522) |
| 21 | Khamrui, K., Dutta, S and Dave, K. (2004). Effect of frying, freezing and rehydration on texture profile of paneer and relationships between it’s instrumental and sensory textural attributes. Milchwissenchaft(Milk Science International) 59 (11/12) 640-644. |
| 22 | Khamrui, K., Kumar, S and Bandyopadhyay, P. (2003). Instrumental texture profile of chhanapodo as influenced by level of ingredients.Milchwissenchaft (Milk Science International) 58 (5/6)289-292. |
| 23 | Khamrui, K., Pal, D. and Rajorhia, G. S. (2001) Production of ready-to-reconstitute beverages from Cheddar cheese whey and Kinnow mandarin juice. Milchwissenchaft (Milk Science International).56 (10) 456-458. |
| Book Chapters | |
| 1 | Hati, S., Vij, S., Mandal S and Khamrui K (2014) Utilization of Soy Oligosaccharides during fermentation by Lactobacilli. L. S. Schweizer and S. J. Krebs (eds) In: Oligosaccharides: Food Source, Biological Roles and Health Implications. Nova Science Publishers, Inc., New York. 233-251. |
| 2 | Khamrui, K., Devaraja, H. C., and Rathod, G. (2014). Technological advancement in production of traditional Indian Dairy products. In: Dairy and Food Processing Industry. B. K. Mishra (ed). Biotech Tech Books, 4762-63/23 Ansari Road, New Delhi – 110 002. Pp 18-29. |
| 3 | Devaraja, H. C., Khamrui, K., and Sathishkumar, M. H. (2014). Technological advancement in production of traditional Indian Dairy products. In: Dairy and Food Processing Industry. B. K. Mishra (ed). Biotech Tech Books, 4762-63/23 Ansari Road, New Delhi – 110 002. Pp 162-171. |
| 4 | Hati, S., Mandal, S. and Khamrui, K. (2013). Functional Dairy Beverages. In: Animal Products Technology. Mandal, P. K. and Biswas, A. K. (eds). Stadium Press (India) Pvt. Ltd. 4735/22, 2nd Floor, Prakash Deep Building. Ansari Road, Darya Ganj, New Delhi-110 002. Pp 203-215. |
| 5 | Mandal, S., Hati, S. and Khamrui, K. (2013). Functional Starters for Dairy Products. In: Animal Products Technology. Mandal, P. K. and Biswas, A. K. (eds). Stadium Press (India) Pvt. Ltd. 4735/22, 2nd Floor, Prakash Deep Building. Ansari Road, Darya Ganj, New Delhi-110 002. Pp 344-354. |
| 6 | Khamrui, K. (2012) Sensory Evaluation of Health Foods: Requirement and Techniques. In: Health Foods: Concept, Technology and Scope. R. K. Gupta, S. Bansal and M. Mangal (eds). Biotech Tech Books, 4762-63/23 Ansari Road, New Delhi – 110 002. Pp 729-745. |
| 7 | Khamrui, K. and Rajorhia, G. S. (2005) Profitable use of whey. Indian Dairy Industry. Vol -1. Dairy Information Centre Pvt Ltd. 202 Gupta Arcade, Delhi 110 092. 144-145. |
| Popular articles | |
| 1 | Hati, S; Prajapati, J. B; Mandal, S; Khamrui, K (2013). Biofunctional whey-based beverages. Indian Dairyman. 65 (5) 62-69. |
| 2 | Hati, S; Mandal, S; Khamrui, K; Prajapati, J. B (2013). Microencapsulation of probiotic cultures for preparation of yoghurt. International Journal of Fermented Foods. 2 (1) 47-61. |
| 3 | Mandal, S; Hati, S; Khamrui, K; Singh, R and Khetra, Y (2012). Pulsed Light: Futuristic Non-thermal Approach for Microbial Decontamination in Food Products. Indian Food Industry. 31 (3) 16-23. |
| 4 | Khamrui, K. and Solanki, D. C. (2007). Flavouring with Functionalities. Times Foods Processing Journal. 5 (9) 23-25. |
| 5 | Bandyopadhyay, P. and Khamrui, K. (2007). Technological Advancements on Traditional Indian Desiccated and Heat-acid coagulated Dairy Products. Australian Journal of Dairy Technology.62(2):4-10. |
| 6 | Bandyopadhyay, P. and Khamrui, K. (2007). Technological Advancements on Traditional Indian Desiccated and Heat-acid coagulated Dairy Products. Bulletin of International Dairy Federation No 415, 4-10. |
| 7 | Khamrui, K. and Rao, K. N., (2007). Probiotic Dairy Products. National Dairy Development Board (NDDB) Diary 19 (6) 3-5. |
| 8 | Bandyopadhyay, P. and Khamrui, K. (2007). Technological Advancements on Traditional Indian Desiccated and Heat-acid coagulated Dairy Products. Indian Dairyman. 58 (11) 59-65. |
| 9 | Kumar, S., Khamrui, K. and Bandyopadhyay, P. (2002). Process optimization for commercial manufacture of chhanapodo.Indian Dairyman54 (10) 61-65. |
| 10 | Khamrui, K. and Rajorhia, G. S. (1999) Non-thermal technologies for food preservation. Indian Dairyman. 52 (2) 21-27. |
At present there is no content available for this section, once content will be available would be updated.
- German Academic Exchange Service (DAAD) fellowship to carry out part of Doctoral Research at Federal Research for Nutrition, Karlsruhe, Germany
- Senior Research Fellowship of Indian Council of Agricultural Research (August 1996 to June 2000) in Ph. D.
- Junior Research Fellowship of Indian Council of Agricultural Research (August 1994 to July 1996) in M. Tech.
- National Scholarship, Ministry of Human Resources Development, Govt. of India (August 1990 to July 1994) during Graduation.
- A multipurpose device for processing of high viscous products in particular dairy and food products. Patent No. 266115. Date of Grant: 01/04/2015
Research Projects
| Sr. No. | Title of Project | Funding Agency | Role | Duration/Date of completion |
|---|---|---|---|---|
| Ongoing Research Projects | ||||
| 1 | Development of Functional Traditional Sweetmeats Through 3-D Food Printingunder Extramural Research Project Proposal | ICAR | PI | 2020-2021 |
| Completed Research Projects | ||||
| 1 | Development of Geriatric Dairy food having prophylactic attribute against Alzheimer’s disease | DST | PI | April 2011-March 2014 |
| 2 | Development of spray dried whey protein based curcumin encapsulates. | ICAR-NDRI | Co-PI | April 2017-March 2019 |
| 3 | Improving Knowledge in Preparation of Traditional Milk Products through Multimedia. | ICAR-NDRI | Co-PI | April 2016-March 2019 |
| 4 | Career Dynamics of Dairy Graduates in India: A Stakeholders Analysis. | ICAR-NDRI | Co-PI | April 2016- March 2019 |
| 5 | Development of low sodium cheese varieties | ICAR-NDRI | Co-PI | April 2015- March 2017 |
| 6 | Healthy Foods: Production of Stable and Active Probiotics | MoFPI | Co-PI | March 2013 – October 2015. |
| 7 | Process Development for the Production of Functional Butter | ICAR-NDRI | Co-PI | March 2011-April 2013 |
| 8 | Process Development for the Production of Functional Butter | ICAR-NDRI | Co-PI | March 2011-April 2013 |
| 9 | R & D Support for Process Up-gradation of Indigenous Milk Products for Industrial Application | ICAR-NDRI | Co-PI | March 2011-April 2013 |
| 9 | Isolation of Glycomacropeptide from Buffalo Milk Cheese Whey | ICAR-NDRI | Co-PI | March 2010-April 2012 |
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