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Allai FM, Junaid PM, Azad Z, Gul K, Dar B, Siddiqui SA, Manuel Loenzo J. Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour. Food Chem X 2023; 20:100959. [PMID: 38144831 PMCID: PMC10739762 DOI: 10.1016/j.fochx.2023.100959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 10/15/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.24 g/mL), water absorption index (7.76 g/g), total phenolic content (9.03 mg GAE/g), and antioxidant activity (30.36 %) having desirable expansion rate (2.84 mm), water solubility index (48 %), and color attributes. The microstructure showed dense inner structures with closed air cells in extruded flours. Extrusion treatment rearranged the crystalline structure from A-type to V-type by disrupting the granular structure of starch, reducing its crystallinity, and promoting the formation of an amylose-lipid complex network. Increasing conditioning moisture enhanced the degree of gelatinization (%), peak gelatinization temperature (Tp), and starch crystallinity (%) and reduced the gelatinization enthalpy (ΔHG) and gelatinization temperature ranges. The results reported in this study will help industries to develop innovative and novel food products containing functional ingredients.
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Affiliation(s)
- Farhana Mehraj Allai
- Department Post Harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, UP, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India
| | - Pir Mohammad Junaid
- Department Post Harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, UP, India
| | - Z.R.A.A. Azad
- Department Post Harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, UP, India
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, India
- School of Food Science and Nutrition, University of Leeds, Leeds LS29JT, United Kingdom
| | - B.N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D Quakenbrück, Germany
| | - Jose Manuel Loenzo
- CentroTecnológico de la Carne de Galicia, Avenida Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
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Singh H, Sharma R, Gupta A, Joshi S, Dar B, Singh B, Sharma S. Characterization of jackfruit seed enriched pasta. Qual Assur Saf Crops Foods 2023. [DOI: 10.15586/qas.v15i2.1217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.
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Naqash S, Jan T, Naik H, Hussain S, Dar B, Makroo H. Influence of controlled curing process on physico-chemical, nutritional, and bio-active composition of brown Spanish onion. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sofi SA, Rafiq S, Singh J, Mir SA, Sharma S, Bakshi P, McClements DJ, Khaneghah AM, Dar B. Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour. Food Chem 2022; 405:135011. [DOI: 10.1016/j.foodchem.2022.135011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022]
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Rather JA, Yousuf S, Ashraf QS, Mir SA, Makroo HA, Majid D, Barba FJ, Dar B. Nutritional and bioactive composition, nutraceutical potential, food and packaging applications of Cydonia oblonga and its byproducts: A review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Sharma R, Sharma S, Makroo HA, Dar B. Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Hilal A. Makroo
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir 192122 India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology Awantipora Jammu and Kashmir 192122 India
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Braich AK, Kaur G, Singh A, Dar B. Amla
essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters and shelflife extension. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab Punjab Agricultural University Ludhiana
| | - Arashdeep Singh
- Dept of Food Science and Technology Punjab Agricultural University Ludhiana
| | - B.N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Srinagar
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Rather JA, Makroo HA, Showkat QA, Majid D, Dar B. Recovery of gelatin from poultry waste: Characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100775] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Mir SA, Dar B, Mir MM, Sofi SA, Shah MA, Sidiq T, Sunooj KV, Hamdani AM, Mousavi Khaneghah A. Current strategies for the reduction of pesticide residues in food products. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Wani S, Bakshi RA, Khan ZS, Fayaz S, Muzaffar K, Dar B. Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions. Heliyon 2021; 7:e07781. [PMID: 34458618 PMCID: PMC8379443 DOI: 10.1016/j.heliyon.2021.e07781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 10/14/2020] [Accepted: 08/10/2021] [Indexed: 11/17/2022] Open
Abstract
The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two types of Purees (Peeled and unpeeled) were prepared by adding sugar (10% and 15%) and KMS (100ppm, 200ppm, 300ppm). A decrease in viscosity with an increase in shear rate was observed. The developed purees were stored at refrigerated and ambient conditions for 45 days and were analyzed at 15 days interval. During the storage period, there was a change in G' and G"and the changes in pH and TSS were observed. The highest decrease in G' and G" was observed in P1 and P0 at ambient storage. The overall organoleptic score of all samples was acceptable, however, the organoleptic score of the P7 at refrigerated conditions was highest.
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Affiliation(s)
- Shefali Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, 192122, Jammu and Kashmir, India
| | | | - Zakir S. Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, 192122, Jammu and Kashmir, India
- Corresponding author.
| | - Shemilah Fayaz
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, 192122, Jammu and Kashmir, India
| | - Khalid Muzaffar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, 192122, Jammu and Kashmir, India
| | - B.N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, 192122, Jammu and Kashmir, India
- Corresponding author.
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Amin T, Naik H, Hussain SZ, Rather SA, Makroo H, Dar B, Wani SM, Bashir O. Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101072] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kataria A, Sharma S, Dar B. Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff (
Eragrostis tef
) during different thermal processing methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15210] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ankita Kataria
- Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab141004India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab141004India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology AwantiporaJK‐192122India
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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Mir SA, Farooq S, Shah MA, Sofi SA, Dar B, Hamdani AM, Mousavi Khaneghah A. An overview of sprouts nutritional properties, pathogens and decontamination technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110900] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Mir S, Siddiqui M, Dar B, Shah M, Wani M, Roohinejad S, Annor G, Mallikarjunan K, Chin C, Ali A. Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits. J Appl Microbiol 2019; 129:474-485. [DOI: 10.1111/jam.14541] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 11/06/2019] [Accepted: 11/20/2019] [Indexed: 11/30/2022]
Affiliation(s)
- S.A. Mir
- Department of Food Science & Technology Government College for Women Srinagar Jammu and Kashmir India
| | - M.W. Siddiqui
- Department of Food Science and Post‐Harvest Technology Bihar Agricultural University Sabour India
| | - B.N. Dar
- Department of Food Science & Technology Government College for Women Srinagar Jammu and Kashmir India
| | - M.A. Shah
- Department of Food Science and Technology Government College for Women Jammu Jammu and Kashmir India
| | - M.H. Wani
- Govt. Industrial Training Institute Pulwama India
| | - S. Roohinejad
- Department of Food Science and Nutrition University of Minnesota St. Paul MN USA
- Division of Food and Nutrition, Burn and Wound Healing Research Center Shiraz University of Medical Sciences Shiraz Iran
| | - G.A. Annor
- Govt. Industrial Training Institute Pulwama India
| | | | - C.F. Chin
- Centre of Excellence for Postharvest Biotechnology (CEPB) School of Biosciences The University of Nottingham Malaysia Campus Semenyih Selangor Malaysia
| | - A. Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB) School of Biosciences The University of Nottingham Malaysia Campus Semenyih Selangor Malaysia
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Mir SA, Dar B, Wani AA, Shah MA. Effect of plant extracts on the techno-functional properties of biodegradable packaging films. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.004] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Affiliation(s)
- S.A. Sofi
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu, 180009, (J&K), India
| | - Jagmohan Singh
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu, 180009, (J&K), India
| | - Shafiya Rafiq
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu, 180009, (J&K), India
| | - Umaymah Ashraf
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu, 180009, (J&K), India
| | - B.N. Dar
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall Ithaca, New York, United States
| | - Gulzar Ahmad Nayik
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
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Mir SA, Shah MA, Mir MM, Dar B, Greiner R, Roohinejad S. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Affiliation(s)
| | - B.N. Dar
- Department of Food Technology; IUST; Srinagar J and K India
| | - Shivani Pathania
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
| | - Savita Sharma
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
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Nagi H, Kaur J, Dar B, Sharma S. Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajft.2012.301.310] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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