Draft:Dr. Jyoti Singh

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Dr. Jyoti Singh is an Indian nutritionist and academic known for her research in food science and nutrition, particularly in the development of soy-based food products.

Early Life and Education

Jyoti Singh earned her Bachelor’s, Master’s, and Doctoral degrees in Food Science and Nutrition from Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya (CSK HPKV) in Palampur, India.^[1]

Career

Singh has worked as a faculty member in nutrition and established a private practice, Dr. Jyoti’s Nutrition Pearls, in SAS Nagar (Mohali), Punjab, where she provides personalized nutrition consultations.^[1]

Research

Singh’s research focuses on the nutritional enhancement of traditional Indian foods using soy-based ingredients. Her work has been published in peer-reviewed journals, including studies on the incorporation of tofu, okara, and soy flour into baked goods and flatbreads. Notable publications include:

Sharma, H.R., Parmar, J., & Verma, R. (2004). "Physical, Nutritional and Sensory characteristics of cookies supplemented with tofu and okara solids". Abstract in Souvenir of 36th Annual Meeting of Nutrition Society of India, Mysore, India, EN-73, p. 143.^[2]

Parmar, J., Sharma, H.R., Singh, P., & Verma, R. (2005). "Physical, Nutritional and Sensory Attributes of Maize Chapattis Supplemented with Tofu, Okara and Soy Flour". Journal of Research, SKUAST-J, 4(2), 242–246.^[3]

Parmar, J. (2005). "Flatbread Fortification with Okara". Himachal Journal of Agricultural Research.^[4]
Parmar, J. (2007). "Physico-Chemical & Organoleptic Evaluation of Soy Tofu". Journal of Dairying, Foods & Home Sciences.

Her research emphasizes affordable, plant-based protein enhancements for traditional diets.

References

^ ^a ^b "About Dr. Jyoti". Dr. Jyoti’s Nutrition Pearls. Retrieved 2025-06-25.
^ Sharma, H.R.; Parmar, J.; Verma, R. (2004). "Physical, Nutritional and Sensory characteristics of cookies supplemented with tofu and okara solids". Souvenir of 36th Annual Meeting of Nutrition Society of India (EN-73): 143.
^ Parmar, J.; Sharma, H.R.; Singh, P.; Verma, R. (2005). "Physical, Nutritional and Sensory Attributes of Maize Chapattis Supplemented with Tofu, Okara and Soy Flour". Journal of Research, SKUAST-J. 4 (2): 242–246.
^ Parmar, J. (2005). "Flatbread Fortification with Okara". Himachal Journal of Agricultural Research.

[auto-1] "About Dr. Jyoti". Dr. Jyoti’s Nutrition Pearls. Retrieved 2025-06-25.

[2] Sharma, H.R.; Parmar, J.; Verma, R. (2004). "Physical, Nutritional and Sensory characteristics of cookies supplemented with tofu and okara solids". Souvenir of 36th Annual Meeting of Nutrition Society of India (EN-73): 143.

[3] Parmar, J.; Sharma, H.R.; Singh, P.; Verma, R. (2005). "Physical, Nutritional and Sensory Attributes of Maize Chapattis Supplemented with Tofu, Okara and Soy Flour". Journal of Research, SKUAST-J. 4 (2): 242–246.

[4] Parmar, J. (2005). "Flatbread Fortification with Okara". Himachal Journal of Agricultural Research.

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