In this covenant of food additive, the world seeks for new natural food products through provisio... more In this covenant of food additive, the world seeks for new natural food products through provision of natural flavors enriched foods. Peel and pulp of doum fruit (Hyphaene thebaica) were analyzed for volatile flavoring compounds by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS). A total of 31 different volatile compounds were identified in pulp and peel of doum fruit. Acetic acid, propanoic acid, benzeneacetaldehyde, butanoic acid,2-methyl, hexanal and hexanoic acid were the major volatile compounds in pulp while the main volatile compounds of peel were acetic acid, propanoic acid, Butanoicacid,2-methyl, hexanal, 2-butanone,3-hydroxy, 3-methyl-3-oxetanemethanol and nonanal. The volatile compounds identified in doum fruit parts can be used by food industries to improve flavor and taste of food products.
In the developing countries, the problems related to food safety, huge population and escalating ... more In the developing countries, the problems related to food safety, huge population and escalating prices of animal proteins give rise to the search of some new exceptional protein sources. In this milieu, agricultural by-products are becoming popular as novel protein source. Sorghum is one of the most significant crops in the world and about 50% of the world's population uses sorghum due to its higher protein content and supply of energy. Further, it has protein content ranges from 13-17% (w/w) which is to some extent higher as compared to other cereals and it has no harm for the patients suffering from gluten intolerance. So, this review is documented on utilization of sorghum protein kafirin in baking industry on the basis of different functional and rheological parameters.
Compositional and structural analysis of epicarp, flesh and pitted sample of Doum fruit (Hyphaene... more Compositional and structural analysis of epicarp, flesh and pitted sample of Doum fruit (Hyphaene thebaica L.
Since the last decade, the consumer demand for functional foods with health-promoting properties ... more Since the last decade, the consumer demand for functional foods with health-promoting properties manufactured from natural ingredients has increased rapidly (Sarkar, 2019). Yogurt is usually perceived as an important functional food owing to its therapeutic and nutritional significance (Öztürk et al., 2018). As a dairy product, yogurt preparation usually involves fermentation aided by starter cultures comprising of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. Yogurt fortification or supplementation with phenolic-rich foods is one of the most widely employed techniques to impart improved antioxidant, physicochemical and sensory characteristics of fermented milk products (Amerinasab et al., 2015; Sah et al., 2016). Unfortunately, the majority of the probiotic bacteria do not exhibit rapid growth in milk. Therefore, a large number of studies have been carried out during the last years, which aimed to investigate the effects of supplementation on milk enri...
Chickpea (Cicer arietinum) ranked 2 among the cultivated legumes in the world Bar-El Dadon et al.... more Chickpea (Cicer arietinum) ranked 2 among the cultivated legumes in the world Bar-El Dadon et al. (2014). India, Australia, Turkey and Pakistan are its top producers along with 37 other countries (Jiménez-Díaz et al., 2015). For over 2500 years, China is using chickpeas not only for food but also for making natural Uygur traditional medicine (Xiao et al., 2014). Recently, the diet based on the important bioactive components is getting attention in contrast to the high nutriton diet based on protein, fat and carbohydrates. (Torres-Fuentes et al., 2015). Due to anti-oxidative, anti microbial, insecticidal, anti-fungal, oestrogenical and contraceptive properties, isoflavones have gotten tremendous importance in the class of bioactive compounds. Furthermore, many epidemiological and clinical studies have proven role of isoflavones for prevention of cancer, obesity, cardiovascular disease and diabetes (Gao et al., 2015). Biochanin A and biochanin B (fermonenetin) are abundantly found in ...
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60... more The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch , and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.
Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior... more Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.
Yersinia enterocolitica remains a threat to public health, and a sensitive detection method is a ... more Yersinia enterocolitica remains a threat to public health, and a sensitive detection method is a prerequisite due to its complicated diagnosis associated with slow growth.
Food safety is imperative for a healthy life, but pathogens are still posing a significant life t... more Food safety is imperative for a healthy life, but pathogens are still posing a significant life threat.
The objective of this study was to explore and compare the effects of particle size distribution ... more The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of various particle sizes: 80, 120, 160, and 200 mesh (<180, <125, <95, and <75 µm). Extrusion achieved a desirable degree of lightness in finest (ECP 200) powder followed by increases of yellowness and redness as compared to the finest fraction of control samples (RCP 200). The results of TGA showed better stability for ECP at 600°C with reduced particle sizes as compared to RCP at 400°C. The results of FTIR and XRD showed differences in band intensities and crystalline structures of samples. Extrusion caused microstructural changes in ECP which were elucidated by SEM. ECP exhibited higher WAC ranged from 2.80-2.71 g/g compared to RCP (1.87-1.81 g/g). Efectos del molino de bolas en las propiedades fisicoquímicas, térmicas y funcionales del polvo de garbanzo (Cicer arietinum L.) extruido RESUMEN Este estudio se propuso explorar y comparar los efectos de la distribución del tamaño de partícula (PSD) en las propiedades físicas, funcionales, térmicas y estructurales de los polvos de garbanzos extruidos (ECP) y crudos (RCP). Los polvos de garbanzo se obtuvieron mediante fraccionamiento de la harina con tamices estándar de varios tamaños de partículas: mallas de 80, 120, 160 y 200 (<180, <125, <95 y <75 µm). La extrusión permitió lograr un grado de ligereza deseable en el polvo más fino (ECP 200), seguido por aumentos de amarilleo y enrojecimiento en comparación con la fracción más fina de las muestras de control (RCP 200). Los resultados de TGA dan cuenta de que los ECP tienen mejor estabilidad a 600°C, mostrando tamaños de partículas reducidos respecto a los de RCP a 400°C. Los resultados de FTIR y XRD mostraron diferencias en las intensidades de banda y las estructuras cristalinas de las muestras. La extrusión provocó cambios microestructurales en los ECP que fueron aclarados por SEM. Los ECP exhibieron un WAC más alto en el rango de 2.80-2.71 g/ g respecto a los RCP (1.87-1.81 g/g).
This study mainly aimed to optimize a sustainable and green process for extracting bioactive comp... more This study mainly aimed to optimize a sustainable and green process for extracting bioactive compounds from Foshou fruit by using an integrated technique based on ultrasonic-microwave assisted extraction (UMAE). Response surface methodology (RSM) based on a Box-Behnken design was applied to determine optimal conditions. The following optimized UMAE processing parameters were obtained: sonication time (96.13 s), microwave power (305.28 W), and solid/solvent ratio (1:37). Based on a total phenolic compound extraction yield of 9.21 mg gallic acid (GA) equ/g dry weight (DW), a 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity with a half maximal inhibitory concentration (IC50) of 27.52 μg GA equ, and an antioxidant capacity detected by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay of 8.79 mg trolox equ/g DW. The optimized UMAE extract was superior to those obtained using microwave-assisted extraction (MAE) or conventional solvent extraction (CSE) methods. Scanning electron microscopy (SEM) analysis showed that the three extraction methods affected the sample tissue microstructure. Among them, UMAE caused the most marked structural disruption. UPLC-PDA-Q-TOF-MS analysis identified 67 phenolic compounds in the optimized UMAE extract of the Foshou fruit extract. This study indicated that the integrated UMAE technique is a suitable and safe technique to enhance the qualitative and quantitative extraction of phenolic compounds from Foshou fruit. These phenolic compounds can be used as a functional food ingredient in industrial production.
In this covenant of food additive, the world seeks for new natural food products through provisio... more In this covenant of food additive, the world seeks for new natural food products through provision of natural flavors enriched foods. Peel and pulp of doum fruit (Hyphaene thebaica) were analyzed for volatile flavoring compounds by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS). A total of 31 different volatile compounds were identified in pulp and peel of doum fruit. Acetic acid, propanoic acid, benzeneacetaldehyde, butanoic acid,2-methyl, hexanal and hexanoic acid were the major volatile compounds in pulp while the main volatile compounds of peel were acetic acid, propanoic acid, Butanoicacid,2-methyl, hexanal, 2-butanone,3-hydroxy, 3-methyl-3-oxetanemethanol and nonanal. The volatile compounds identified in doum fruit parts can be used by food industries to improve flavor and taste of food products.
In the developing countries, the problems related to food safety, huge population and escalating ... more In the developing countries, the problems related to food safety, huge population and escalating prices of animal proteins give rise to the search of some new exceptional protein sources. In this milieu, agricultural by-products are becoming popular as novel protein source. Sorghum is one of the most significant crops in the world and about 50% of the world's population uses sorghum due to its higher protein content and supply of energy. Further, it has protein content ranges from 13-17% (w/w) which is to some extent higher as compared to other cereals and it has no harm for the patients suffering from gluten intolerance. So, this review is documented on utilization of sorghum protein kafirin in baking industry on the basis of different functional and rheological parameters.
Compositional and structural analysis of epicarp, flesh and pitted sample of Doum fruit (Hyphaene... more Compositional and structural analysis of epicarp, flesh and pitted sample of Doum fruit (Hyphaene thebaica L.
Since the last decade, the consumer demand for functional foods with health-promoting properties ... more Since the last decade, the consumer demand for functional foods with health-promoting properties manufactured from natural ingredients has increased rapidly (Sarkar, 2019). Yogurt is usually perceived as an important functional food owing to its therapeutic and nutritional significance (Öztürk et al., 2018). As a dairy product, yogurt preparation usually involves fermentation aided by starter cultures comprising of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. Yogurt fortification or supplementation with phenolic-rich foods is one of the most widely employed techniques to impart improved antioxidant, physicochemical and sensory characteristics of fermented milk products (Amerinasab et al., 2015; Sah et al., 2016). Unfortunately, the majority of the probiotic bacteria do not exhibit rapid growth in milk. Therefore, a large number of studies have been carried out during the last years, which aimed to investigate the effects of supplementation on milk enri...
Chickpea (Cicer arietinum) ranked 2 among the cultivated legumes in the world Bar-El Dadon et al.... more Chickpea (Cicer arietinum) ranked 2 among the cultivated legumes in the world Bar-El Dadon et al. (2014). India, Australia, Turkey and Pakistan are its top producers along with 37 other countries (Jiménez-Díaz et al., 2015). For over 2500 years, China is using chickpeas not only for food but also for making natural Uygur traditional medicine (Xiao et al., 2014). Recently, the diet based on the important bioactive components is getting attention in contrast to the high nutriton diet based on protein, fat and carbohydrates. (Torres-Fuentes et al., 2015). Due to anti-oxidative, anti microbial, insecticidal, anti-fungal, oestrogenical and contraceptive properties, isoflavones have gotten tremendous importance in the class of bioactive compounds. Furthermore, many epidemiological and clinical studies have proven role of isoflavones for prevention of cancer, obesity, cardiovascular disease and diabetes (Gao et al., 2015). Biochanin A and biochanin B (fermonenetin) are abundantly found in ...
The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60... more The effects of multi-frequencies (mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz) on physicochemical properties and in vitro digestibility of arrowhead starch-linoleic acid (AS-LA) complexes were evaluated. The complexing index and FTIR analyses showed that sonication treatment might be helpful in the formation of AS-LA complexes in an ultrasound frequency-dependent manner. The SEM micrographs revealed that the various ultrasonication frequencies caused dense network structure in AS-LA complexes. The XRD showed a V-type crystalline structure with increased crystallinity. Compared with arrowhead starch, a decrease in rapidly digestible starch , and an increase in resistant starch contents of AS-LA under various ultrasound frequencies was due to arrowhead starch and linoleic acid molecular interactions, which inhibited the further binding abilities. As a non-thermal technology, ultrasound could be effectively employed to prepare starch-lipid complexes with significant potential in functional foods and drug delivery systems.
Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior... more Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.
Yersinia enterocolitica remains a threat to public health, and a sensitive detection method is a ... more Yersinia enterocolitica remains a threat to public health, and a sensitive detection method is a prerequisite due to its complicated diagnosis associated with slow growth.
Food safety is imperative for a healthy life, but pathogens are still posing a significant life t... more Food safety is imperative for a healthy life, but pathogens are still posing a significant life threat.
The objective of this study was to explore and compare the effects of particle size distribution ... more The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of various particle sizes: 80, 120, 160, and 200 mesh (<180, <125, <95, and <75 µm). Extrusion achieved a desirable degree of lightness in finest (ECP 200) powder followed by increases of yellowness and redness as compared to the finest fraction of control samples (RCP 200). The results of TGA showed better stability for ECP at 600°C with reduced particle sizes as compared to RCP at 400°C. The results of FTIR and XRD showed differences in band intensities and crystalline structures of samples. Extrusion caused microstructural changes in ECP which were elucidated by SEM. ECP exhibited higher WAC ranged from 2.80-2.71 g/g compared to RCP (1.87-1.81 g/g). Efectos del molino de bolas en las propiedades fisicoquímicas, térmicas y funcionales del polvo de garbanzo (Cicer arietinum L.) extruido RESUMEN Este estudio se propuso explorar y comparar los efectos de la distribución del tamaño de partícula (PSD) en las propiedades físicas, funcionales, térmicas y estructurales de los polvos de garbanzos extruidos (ECP) y crudos (RCP). Los polvos de garbanzo se obtuvieron mediante fraccionamiento de la harina con tamices estándar de varios tamaños de partículas: mallas de 80, 120, 160 y 200 (<180, <125, <95 y <75 µm). La extrusión permitió lograr un grado de ligereza deseable en el polvo más fino (ECP 200), seguido por aumentos de amarilleo y enrojecimiento en comparación con la fracción más fina de las muestras de control (RCP 200). Los resultados de TGA dan cuenta de que los ECP tienen mejor estabilidad a 600°C, mostrando tamaños de partículas reducidos respecto a los de RCP a 400°C. Los resultados de FTIR y XRD mostraron diferencias en las intensidades de banda y las estructuras cristalinas de las muestras. La extrusión provocó cambios microestructurales en los ECP que fueron aclarados por SEM. Los ECP exhibieron un WAC más alto en el rango de 2.80-2.71 g/ g respecto a los RCP (1.87-1.81 g/g).
This study mainly aimed to optimize a sustainable and green process for extracting bioactive comp... more This study mainly aimed to optimize a sustainable and green process for extracting bioactive compounds from Foshou fruit by using an integrated technique based on ultrasonic-microwave assisted extraction (UMAE). Response surface methodology (RSM) based on a Box-Behnken design was applied to determine optimal conditions. The following optimized UMAE processing parameters were obtained: sonication time (96.13 s), microwave power (305.28 W), and solid/solvent ratio (1:37). Based on a total phenolic compound extraction yield of 9.21 mg gallic acid (GA) equ/g dry weight (DW), a 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity with a half maximal inhibitory concentration (IC50) of 27.52 μg GA equ, and an antioxidant capacity detected by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay of 8.79 mg trolox equ/g DW. The optimized UMAE extract was superior to those obtained using microwave-assisted extraction (MAE) or conventional solvent extraction (CSE) methods. Scanning electron microscopy (SEM) analysis showed that the three extraction methods affected the sample tissue microstructure. Among them, UMAE caused the most marked structural disruption. UPLC-PDA-Q-TOF-MS analysis identified 67 phenolic compounds in the optimized UMAE extract of the Foshou fruit extract. This study indicated that the integrated UMAE technique is a suitable and safe technique to enhance the qualitative and quantitative extraction of phenolic compounds from Foshou fruit. These phenolic compounds can be used as a functional food ingredient in industrial production.
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