dr-mehak-katyal

MANAV RACHNA INTERNATIONAL INSTITUTE OF RESEARCH AND STUDIES Sector 43, Aravalli Hills, Manav Rachna Campus Rd, Faridabad

Dr Mehak Katyal Designation: Assistant Professor Qualifications: Ph.D Email: mehakkatyal.fahs@mriu.edu.in Experience: a) Industrial experience-1 yr 3months b) Research experience (after PhD)-3yrs 4 months 8 days c) Teaching experience-1yr 7 months 9days d) Total experience-6yrs 2months 17days Research Interest: Food Technology (Cereal Technology)

Journal Publication Details:  Mehak Katyal, Narpinder Singh, Simarjit Kaur. Physicochemical, thermal and pasting properties of starch separated from various timely sown and delayed sown (heat stressed) wheat of different wheat lines/variety.

Starch/Stärke, (2022), 77, 2200003.  Mehak Katyal, Narpinder Singh, Pooja Tiwari, R.S.S Kaler. Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding. Journal of Food Measurement and Characterization, (2022) (https://doi.org/10.1007/s11694-022-01328-y).  Narpinder Singh, Amardeep Singh Virdi, Mehak Katyal, AmritPal Kaur, Deepinder Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh, Ram Kumar Sharma. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat. Food Chemistry (2021), 344, 128725.  Sakshi Sharma, Narpinder Singh, Mehak Katyal, AmritPal Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh. Comparison of high molecular weight- glutenin subunits profile and cookie quality characteristics of hard and soft wheat germplasm. Journal of Food Science & Technology (2021), https://doi.org/10.1007/s13197-021-05272-5.  Mohammed Saba Rahim, Ankita Mishra, Mehak Katyal, Sheetal Thakur,Monica Sharma, Pankaj Kumar, Afsana Parveen, Vandana Jaiswal, Narpinder Singh, Vinay Kumar, Raj Kumar Gupta, Himanshu Sharma, Joy Roy. Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose– lipid complex gelatinization in wheat (Triticum aestivum L.) Euphytica, (2020) 216, 151, 1-22.  Manish Verma, Mehak Katyal. An analytical study on Revenue Management Practices and its impact on

hotel performance. TEST Engineering & Management, (2020), 83, 762 – 769.  Mehak Katyal, Narpinder Singh, Nidhi Chopra, Amritpal Kaur. Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties. International Journal of Biological macromolecules, (2019), 123, 1143-1149.  Mehak Katyal, Narpinder Singh, Amardeep Singh Virdi, Amritpal Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh, Ritika Bajaj. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.

Journal of Food Science, (2019), 85, 65-76.  Mehak Katyal, Narpinder Singh, Harmeet Singh. Effects of incorporation of Groundnut oil and Hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties. Journal of Food Science & Technology (2019), 56, 1056–1065.

 Mehak Katyal, Narpinder Singh, Amardeep Singh Virdi, Amritpal Kaur, Nidhi Chopra, Shivam Aggarwal, Joy K. Roy. Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties. Food Research International, (2019), 123, 327-329.  Mehak Katyal, Amritpal Kaur, Narpinder Singh. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength. Journal of Food Science & Technology, (2019), 56, 2700-2711  Narpinder Singh, Hardeep Singh Gujral, Mehak Katyal, Bharati Sharma. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diver grain hardness. Journal of Food Science & Technology (2019), 56, 2679-2686  Narpinder Singh, Mehak Katyal, Amardeep Singh Virdi, Amritpal Kaur, Annu Goyal, Arvind Kumar Ahlawat & Anju Mahendru Singh. Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours. International Journal of Food Science & Technology, (2018), 53, 2077-2087.  Mehak Katyal, Amardeep Singh Virdi, Narpinder Singh, Amritpal Kaur, J.C. Rana, Jyoti Kumari. Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of flour from different Indian durum wheat accessions. Journal of Food Science & Technology, (2018), 55, 1256–1269.  Mehak Katyal, Amardeep Singh Virdi, Narpinder Singh, Nidhi Chopra, Amritpal Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh. Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties. Journal of Food Science & Technology, (2018), 55, 4661-4674.  Mehak Katyal, Narpinder Singh, Amardeep Singh Virdi, Amritpal Kaur Nidhi Chopra, Arvind Kumar Ahlawat, Anju Mahendru Singh. Extraordinarily soft, medium-hard and hard Indian wheat varieties: composition, protein profile, dough and baking properties. Food Research International, (2017), 100, 306317.  Mehak Katyal, Amardeep Singh Virdi, Amritpal Kaur, Narpinder Singh, Seeratpreet Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh. Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics. Food Chemistry, (2016), 194, 337–344.  Mehak Katyal, Narpinder Singh, Nidhi Chopra, Amritpal Kaur. Modeling flour & dough quality of Indian wheat varieties. Journal of Food Processing and Preservation, (2016), ISSN 1745-4549.  Narpinder Singh, Amritpal Kaur, Mehak Katyal, Seerat Bhinder, Arvind Kumar Ahlawat, Anju Mahendru Singh. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. Food Chemistry, (2016), 197, 316–324.  Narpinder Singh, Navneet Kaur, Mehak Katyal, Amritpal Kaur. Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium-hard, and soft Indian wheat cultivars.

Starch/Stärke (2016), 68, 1-9.  Amritpal Kaur, Khetan Shevkani, Mehak Katyal, Narpinder Singh, Arvind Kumar Ahlawat, Anju Mahendru Singh. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. Journal of Food Science & Technology, (2016), 53, 2127–2138.  Amritpal Kaur, Narpinder Singh, Seeratpreet Kaur, Mehak Katyal, Amardeep Singh Virdi, Davinder Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh. Relationship of various flour properties with noodle making

characteristics among durum wheat varieties. Food Chemistry, (2016), 188, 517–526.  Shagun Sharma, Narpinder Singh, Mehak Katyal. Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles. Journal of Food Science & Technology, (2016), 53, 2482– 2491.

Book chapters  Narpinder Singh, Parmeet Kaur, and Mehak Katyal. Challenges and Strategies for Utilization of Pulse Proteins. Sustainable Food Science: A Comprehensive Approach (2021) (https://doi.org/10.1016/B978-0-12823960-5.00015-9).  Narpinder Singh, Parmeet Kaur, and Mehak Katyal. Implications of physicochemical properties of proteins in food industry applications (2022).

Conference details:  Presented poster entitled “Effect of debranning on grains and flour characteristics of Indian and exotic varieties” (Nidhi Chopra, Mehak Katyal, Narpinder Singh, Amritpal Kaur, Joy K Roy) in conference ICFOST XXV- Food Processing for sustainable agriculture & Industry organized by department of food science and technology, Guru Nanak Dev University, Amritsar (2016)  Presented poster entitled “Effect of incorporation of garlic powder on pasting, mixing and dough rheological and bread making properties of flours varied in gluten strength” (Mehak Katyal, Narpinder Singh, Yadwinder Singh Rana, Amritpal Kaur) in conference ICFOST XXV- Food Processing for sustainable agriculture & Industry organized bydepartment of food science and technology, Guru Nanak Dev University, Amritsar (2016)  Presented poster entitled “Relationship between physicochemical, thermal, particle size and pasting properties of starches separated from extraordinarily soft (Ex-SW), medium-hard (MHW) and hard wheat (HW) varieties” (Mehak Katyal, Narpinder Singh, Amritpal Kaur) in conference ICFOST 26th- Food and nutrition challenges: Role of food science and technology organized by AFSTI held in Indian Institute of Chemical Technology, Hyderabad (2017)  Presented poster entitled “Effect of incorporation of Groundnut oil and Hydrogenated fat on pasting and dough rheological properties of flour milled from weak and strong wheat cultivars” (Anjali Tuli, Mehak Katyal, Narpinder Singh, Amritpal Kaur, Harmeet Singh) in conference ICFOST 26th- Food and nutrition challenges: Role of food science and technology organized by AFSTI held in Indian Institute of Chemical Technology, Hyderabad (2017)  Oral presentation in conference International Meet on Frontiers in Life Science on 22 nd March 2018 organized by Department of biotechnology and Department of Molecular biology and biochemistry, Guru Nanak Dev University, Amritsar (2018) entitled “Quality evaluation and characterization of grain and flour from various common and durum wheat varieties”.  Presented poster entitled “Effect of various additives on dough rheological and multigrain chapatti making characteristics of different composite grain formulation” (Mehak Katyal, Narpinder Singh, Srishty Tyagi) in 2ndInternational Conference HTFT iCoN (2019) on Innovations, Trends and Strategies in Hospitality Tourism & Food Technology: Vision 2030 held in MMICT& BM (Hotel Management), Mullana (Ambala).  Attended 15 day’s workshop (1st October to 15th October 2008) on food safety for students conducted by Quality Council Of India.  Attended the seminar on Safety Concerns of genetically modified foodsorganized by department of food science and technology, Guru Nanak Dev University, Amritsar (2010).  Attended the seminar sponsored by UGC on Waste Management in Food Processing Industry (2013).  Attended five days GIAN certificate course based on “Predictive Microbiology for food safety” sponsored by ministry of human resource development held in Guru Nanak Dev University, Amritsar (2016).  Attend GIAN certificate course based on “Bio-Imaging for Food Quality Monitoring and Process Automation” short course held at Guru Nanak Dev University in collaboration with Ministry of Human Resource Development Government of India, New Delhi form 05th -09th January 2018.  Attend one day workshop on “Food hygiene and basic healthy practices” organized by MMICM & BM (Hotel Management Department), Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala-Haryana.

Research Supervised: Post graduation dissertation (4) Professional Affiliation Member of Association of Food Scientists and Technologists Administrative Responsibilities: NA

Awards  Best research paper award for research paper entitled “Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality” published in Journal of Food Science & Technology (2016), 53, 2127–2138).  Best poster award for research paper entitled “Effect of various additives on dough rheological and multigrain chapatti making characteristics of different composite grain formulation” presented in 2 ndInternational Conference HTFT iCoN (2019) on Innovations, Trends and Strategies in Hospitality Tourism & Food Technology: Vision 2030 held in MMICT& BM (Hotel Management), Mullana (Ambala)  Best poster award for research paper entitled “Effect of incorporation of garlic powder on pasting, mixing and dough rheological and bread making properties of flours varied in gluten strength” presented in conference ICFOST XXV- Food Processing for sustainable agriculture & Industry held in Guru Nanak Dev University, Amritsar (2016).  Awarded as UGC-BSR fellow (2013 to 2017)  Awarded as JC bose-SRF fellow (2017 to 2018)  Awarded as CSIR-RA fellow (2020-2022) Expert Talk Delivered: NA

I have knowledge of handling advanced instruments for illustration; High pressure Liquid Chromatography (HPLC), Gas Liquid Chromatography (GC), Differential Scanning Calorimeter (DSC), Fourier transform infrared spectroscopy (FTIR), Rapid Viscoanalyser (RVA), Gel Permeation Chromatography (GPC), Fast Performance Liquid Chromatography (FPLC), Atomic Absorption Spectrophotometer (AAS), Glutomatic 2200 (Perten Instruments), Rheometer, Mixograph, Farinograph, Amino acid analyzer, Rancimat, Texture Analyzer, Spectrophotometer, Hunter Colour Lab