A5032788979- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Nuts composition and effects
- Polysaccharides Composition and Applications
- GABA and Rice Research
- Plant Physiology and Cultivation Studies
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Natural Antidiabetic Agents Studies
- Proteins in Food Systems
- Horticultural and Viticultural Research
- Microencapsulation and Drying Processes
- Phytochemical and Pharmacological Studies
- Banana Cultivation and Research
- Medicinal plant effects and applications
- Psidium guajava Extracts and Applications
- Rice Cultivation and Yield Improvement
- Fermentation and Sensory Analysis
- Food Science and Nutritional Studies
- Phytoestrogen effects and research
- Food Drying and Modeling
- Bee Products Chemical Analysis
- Polysaccharides and Plant Cell Walls
- Agricultural Economics and Practices
- Food Industry and Aquatic Biology
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
2018-2025
Punjab Agricultural University
2023
Jamia Hamdard
2021
University of Kashmir
2018
Abstract Nanoparticles are considered magic bullets because of their unique properties. Nowadays, the use nanoparticles has emerged in almost every field science and technology, owing to its potential revolutionizing specific fields. In food is being studied diverse areas, starting with harvesting crops up final consumption. With increased usage day-to-day life, concern over safety arisen everyone’s mind. There an imbalance between increase research identify new nanoparticle applications...
Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray syrups and juices encountered which leads to product loss. The main solution reduce using aids. Besides, control operating parameters (inlet air temperature feed flow rate) also closely govern the powder yield, physical, functional microstructural properties dried fruit Thus, aim study was evaluate effect inlet (IAT), carrier agent concentration (MD:GA), rate...
Abstract Background and objectives The present study was conducted with an aim to modify rice flour for enhancement of resistant starch content using extrusion technology. effects feed moisture, barrel temperature, screw speed on (RS), predicted glycemic index (pGI), load (GL), instrumental color ( L *, a b * values) were investigated response surface methodology. Findings RS, pGI, GL, varied between 4.91%–6.83%, 73.20–76.90, 48.0–53.04, 70.43–85.95, 6.92–10.32, 15.09–30.81, respectively....
Qualitative analysis of the spray dried apple powder (SDAP) was carried out which revealed slightly higher moisture content (2.91%) and water activity (0.217) as compared to available in market (MP). Solubility, dispersibility sinkability SDAP comparable MP while significantly (p < 0.05) high wettability values were recorded for indicating its improved reconstitutional properties. Low cohesiveness, Carr's index angle repose depicting excellent flow characteristics. DSC thermograms showed Tg,...
Abstract Mushk Budiji -an indigenous aromatic rice variety is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. This study was conducted investigate the effects of altitude, soil nitrogen content and climatic conditions (temperature) selected locations on flavor profile using gas chromatography-mass spectroscopy (GC–MS) electronic nose (E-nose). E-nose being rapid non-destructive method used validate results volatile compounds obtained...
γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves crucial role in aging process and neurodegenerative conditions such Alzheimer’s disease. Research has demonstrated beneficial effects of GABA, particularly for elderly individuals. Given that individuals often encounter challenges with swallowing food, beverages designed to address dysphagia represent preferable option this demographic. Among different processing techniques, germination...
Biogels provide biocompatible, biodegradable, renewable, easy to obtain, inexpensive, non-toxic and sustainable materials for food bioactive delivery. This review aimed discuss the different aspects related biogels (hydrogels, oleogels bigels) as delivery vehicles compounds, provided future research insights. The generally used in biogel preparation are protein or polysaccharides, lipids water. Methods, such surface coating with surfactants, 3D-printing, nanotechnology, microwave...
A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables – BRF (10–40%), carboxymethyl cellulose (CMC) (1–3%), and shortening (5–12%) produced 20 different combinations. Response surface methodology used the effect of levels BRF, CMC, shortenings on product characteristics like spread ratio, volume index, density, width, thickness, puffiness. All significantly (p < 0.05) affected...
Four pigmented land races (Madew Zag-1, Madew Zag-2, Tangdhar Zag and Karnah Zag) one high yielding variety (cv. Jhelum) were tested for production of γ-aminobutyric acid (GABA) rich brown rice through germination. Central composite rotatable design was used to determine the effect germination conditions, i.e., soaking time (h), temperature (°C), relative humidity (%) on GABA content. Regression model developed highly significant (P < .0001) with coefficient determination (R2 = 0.98). The...
The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation flour (BF) had a significant (p < 0.05) effect on quality attributes response resistant starch content final product (43.5%) also found be higher than (40.24%) BF (5.18%). study confirms that replacement 30% (WCF) is feasible GI muffins desired sensory attributes. During storage, firmness, activity, free fatty acid,...
Purpose The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley (BF). Design/methodology/approach Five blends were prepared by mixing WCF with BF in proportion 100:0, 70:30, 50:50, 30:70 0:100, respectively. baking process as well ingredients modified for production GI crackers. Findings incorporation had significant ( p < 0.05) effect on physical characteristics, organoleptic attributes glycemic response resistant starch...
Chia and basil seeds have comparable nutritional profiles, bioactive components, phytochemistry, which make it difficult for consumers researchers to choose between the two. Thus, an in-depth study was conducted compare physiochemical, profile of these in order obtain complete database regarding phytochemical profiling both seeds. The wonder were analyzed physico-chemical composition, fatty acid constituents, amino-acid screening. Fatty constituents determined using GC-MS, while amino acids...
Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is leading cause of death many countries along with therising demand for low Glycemic Index (GI) foods, purpose this paper to optimize extrusion process development GI snacks from underutilized crops like water chestnut barley. Design/methodology/approach The parameters (screw speed barrel temperature), feed moisture flour, barley flour proportion, were varied their effects on system product...
This study was conducted to develop iron-fortified barley based extruded snacks. Central composite rotatable design (CCRD) with three independent variables viz. feed moisture (10%–22%), screw speed (215–385 rpm), and barrel temperature (95°C–160°C) produced 20 different combinations. The effect of these studied on physicochemical properties snack. All the had a significant (p < .01) all product responses. Iron contents raw material (barley flour) 3.60 ± 0.04 mg/100 g 20.30 0.03 g,...