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Qadri T, Naik HR, Hussain SZ, Bhat TA, Naseer B, Zargar I, Beigh MA. Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment. Heliyon 2023; 9:e18527. [PMID: 37520989 PMCID: PMC10374930 DOI: 10.1016/j.heliyon.2023.e18527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 04/24/2023] [Revised: 07/11/2023] [Accepted: 07/20/2023] [Indexed: 08/01/2023] Open
Abstract
Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray drying of syrups and juices is encountered which leads to product loss. The main solution to reduce adhesion is using drying aids. Besides, control of spray drying operating parameters (inlet air temperature and feed flow rate) also closely govern the powder yield, physical, functional and microstructural properties of spray dried fruit powder. Thus, the aim of the study was to evaluate the effect of inlet air temperature (IAT), carrier agent concentration (MD:GA), feed flow rate (FFR) & feed TSS (FTSS) on moisture content, hygroscopicity, dispersibility, water solubility index (WSI), bulk density (BD), porosity (Φ), flowability, lightness (L*) and radical scavenging activity (RSA). Design expert predicted IAT of 160 °C, MD and GA concentration of 14% and 6% respectively, FFR of 350 rpm & FTSS of 15oBrix as optimum condition for development of easily dispersible, highly soluble and least hygroscopic powder. The powder developed after following the optimized condition (SDAP) recorded moisture content as 2.91%, hygroscopicity as 25.29%, dispersibility as 92.50%, WSI as 94.17%, bulk density as 314.1 kg/m3, porosity as 57.19, flowability as 25.83°, L* value as 70.54 and RSA as 14.37. Among different powder reconstitution concentrations, 25% w/v concentration came out to be the best for reconstitution on the basis of sensory evaluation and rheological test. Frequency sweep test for all the reconstituted juice samples showed higher storage modulus than loss modulus for all the applied frequencies. The results of the study conferred that the developed powder could be used for commercial purpose.
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Jabeen R, Hussain SZ, Jan N, Fatima T, Naik HR, Jabeen A. Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties. Cereal Chem 2022. [DOI: 10.1002/cche.10620] [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: 11/06/2022]
Affiliation(s)
- Rifat Jabeen
- Division of Food Science and TechnologySher‐e‐Kashmir University of Agricultural Sciences and Technology‐KashmirJammu and KashmirIndia190025
| | - Syed Zameer Hussain
- Division of Food Science and TechnologySher‐e‐Kashmir University of Agricultural Sciences and Technology‐KashmirJammu and KashmirIndia190025
| | - Nusrat Jan
- Division of Food Science and TechnologySher‐e‐Kashmir University of Agricultural Sciences and Technology‐KashmirJammu and KashmirIndia190025
| | - Tabasum Fatima
- Department of Moalajat, Kashmir Tibbia College Hospital and Research Centre, Shilvet SonawariJammu and KashmirIndia193501
| | - Haroon Rashid Naik
- Division of Food Science and TechnologySher‐e‐Kashmir University of Agricultural Sciences and Technology‐KashmirJammu and KashmirIndia190025
| | - Abida Jabeen
- Division of Food Science and TechnologySher‐e‐Kashmir University of Agricultural Sciences and Technology‐KashmirJammu and KashmirIndia190025
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Wani SA, Alwahibi MS, Elshikh MS, Abdel Gawwad MR, Ali MA, Alhaji JH, Naik HR, Kumar P. Sensory, functional characteristics and
in vitro
digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15441] [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: 11/29/2022]
Affiliation(s)
- Sajad Ahmad Wani
- Department of Food Technology ISlamic University of Science and Technology Awantipora Jammu and Kashmir 192122 India
| | - Mona S. Alwahibi
- Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia
| | - Mohamed S. Elshikh
- Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia
| | - Mohamed R. Abdel Gawwad
- Genetics & Bioengineering Faculty of Engineering and Natural Sciences International University of Sarajevo Sarajevo Bosnia and Herzegovina
| | - Mohammad Ajmal Ali
- Department of Botany and Microbiology College of Science King Saud University Riyadh 11451 Saudi Arabia
| | - Jwaher Haji Alhaji
- Department of Health Science College of Applied Studies and Community service King Saud University Riyadh 11451 Saudi Arabia
| | - Haroon Rashid Naik
- Department of Food Technology ISlamic University of Science and Technology Awantipora Jammu and Kashmir 192122 India
| | - Pradyuman Kumar
- Sant Longowal Institute of Engineering and Technology, Longowal Sangrur, Punjab 148106 India
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Qadri T, Naik HR, Hussain SZ, Naseer B, Bhat T, Vijaykumar, Wani FJ. Spray dried apple powder: Qualitative, rheological, structural characterization and its sorption isotherm. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113694] [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: 11/29/2022]
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5
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Zehra A, Wani SM, Bhat TA, Jan N, Hussain SZ, Naik HR. Preparation of a biodegradable chitosan packaging film based on zinc oxide, calcium chloride, nano clay and poly ethylene glycol incorporated with thyme oil for shelf-life prolongation of sweet cherry. Int J Biol Macromol 2022; 217:572-582. [PMID: 35810854 DOI: 10.1016/j.ijbiomac.2022.07.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/16/2022] [Accepted: 07/02/2022] [Indexed: 11/05/2022]
Abstract
This study includes development of chitosan-based films with incorporated essential thyme oil and different combinations of cross-linkers viz., ZnO, CaCl2, NC, and PEG for the safe storage of sweet cherries. The resulting films stored with sweet cherries were analyzed for different physicochemical and antimicrobial properties. Incorporation of ZnO, CaCl2, NC, and PEG in chitosan-based films maintained fruit quality by conserving higher total soluble solids, titratable acidity, and reduced weight loss. The combined ZnO + CaCl2 + NC + PEG in chitosan-based films also suppressed microbial activity. The sensorial quality of fruits stored with CH + ZnO + CaCl2 + NC + PEG treatment was also stable during storage. In conclusion, the combined CH + ZnO + CaCl2 + NC + PEG with added thyme oil application is an effective approach to maintain the postharvest quality and could be an alternative to increase the shelf life of sweet cherries, besides decreasing environmental impacts of non-biodegradable packages.
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Affiliation(s)
- Aiman Zehra
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India.
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India.
| | - Nusrat Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
| | - Haroon Rashid Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, JandK 190025, India
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Ayaz Q, Rashid Naik H, Jan N, Zameer Hussain S, Amin T, Bashir O, Gani G, Jabeen A. Employing statistical approach to explore possibility of replacing wheat flour by rice flour for development of gluten‐free Indian flat bread‐ is full replacement possible? J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16505] [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: 12/01/2022]
Affiliation(s)
- Qudsiya Ayaz
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Nusrat Jan
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Tawheed Amin
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Omar Bashir
- Department of Food Technology and Nutrition Lovely Professional University Punjab 144402 India
| | - Gousia Gani
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Abida Jabeen
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
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Jabeen A, Naik HR, Jan N, Hussain SZ, Shafi F, Amin T. Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15569] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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)
- Abida Jabeen
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Nusrat Jan
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Fauzia Shafi
- Division of Basic Sciences and Humanities Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
| | - Tawheed Amin
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Srinagar India
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Naseer B, Naik HR, Hussain SZ, Shikari AB, Noor N. Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties. Sci Rep 2021; 11:12047. [PMID: 34103609 PMCID: PMC8187641 DOI: 10.1038/s41598-021-91537-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/17/2021] [Indexed: 11/29/2022] Open
Abstract
Eight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes-Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.
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Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - H R Naik
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India.
| | - Asif Bashir Shikari
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
| | - Nowsheen Noor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
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Naseer B, Naik HR, Hussain SZ, Qadri T, Beigh MA. Viscothermal Behavior and Structural Characterization of Temperate Highland Himalayan Rice Cultivars. STARCH-STARKE 2020. [DOI: 10.1002/star.202000170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Tahiya Qadri
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Mushtaq Ahmad Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
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Amin T, Naik HR, Hussain SZ, Makroo HA, Rather SA. Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour. Int J Biol Macromol 2020; 162:1616-1626. [PMID: 32777419 DOI: 10.1016/j.ijbiomac.2020.08.055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/23/2020] [Accepted: 08/06/2020] [Indexed: 11/16/2022]
Abstract
This study investigated physicochemical, glycemic index, pasting and microstructural properties of low glycemic index rice flour (LGIRF) stored in two different packaging materials (low density polyethylene-LDPE and metalized polyester-Met-PE) under accelerated storage conditions (38 ± 2 °C and 90-92% RH) for three months. The different properties were evaluated after every one month. Protein, fat, fibre and carbohydrate content decreased slightly while, water activity, moisture and ash of both control and LGIRF increased significantly with storage (P < 0.05). Total starch, in vitro glycemic index and glycemic load were higher in control and decreased during storage (P < 0.05). However, resistant starch, total sugars, reducing sugars and degree of sweetness in LGIRF exhibited higher, although non-significant variation relative to control during storage. Pasting properties revealed that peak and breakdown viscosities decreased while final and setback viscosities increased during storage (P < 0.05) however holding viscosity and pasting temperature exhibited non-significant variation (P > 0.05). Further, all pasting properties were significantly higher in control except pasting temperature (P < 0.05). All farinographic properties exhibited non-significant difference during storage and were significantly higher in control. Overall, while comparing LDPE and MeT-PE samples non-significant variation was observed in all properties. Microstructural studies showed that integrity of starch granules in LGIRF samples were least altered during storage.
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Affiliation(s)
- Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar 190025, J&K, India.
| | - H R Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar 190025, J&K, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar 190025, J&K, India
| | - Hilal Ahmad Makroo
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 1921 22, J&K, India
| | - Sajad Ahmad Rather
- Department of Food Technology, University of Kashmir, Hazratbal Srinagar, J&K, India
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Hussain SZ, Beigh MA, Naseer B, Amin T, Naik HR. Characteristics of resistant starch in water chestnut flour as improved by preconditioning process. International Journal of Food Properties 2019. [DOI: 10.1080/10942912.2019.1588300] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Mushtaq Ahmed Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Haroon Rashid Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
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12
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Mir SA, Shah MA, Naik HR, Zargar IA. Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Kaur R, Subbarayalu M, Jagadeesan R, Daglish GJ, Nayak MK, Naik HR, Ramasamy S, Subramanian C, Ebert PR, Schlipalius DI. Phosphine resistance in India is characterised by a dihydrolipoamide dehydrogenase variant that is otherwise unobserved in eukaryotes. Heredity (Edinb) 2015; 115:188-94. [PMID: 25853517 DOI: 10.1038/hdy.2015.24] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 05/04/2014] [Accepted: 08/01/2014] [Indexed: 11/09/2022] Open
Abstract
Phosphine (PH3) fumigation is the primary method worldwide for controlling insect pests of stored commodities. Over-reliance on phosphine, however, has led to the emergence of strong resistance. Detailed genetic studies previously identified two loci, rph1 and rph2, that interact synergistically to create a strong resistance phenotype. We compared the genetics of phosphine resistance in strains of Rhyzopertha dominica and Tribolium castaneum from India and Australia, countries having similar pest species but widely differing in pest management practices. Sequencing analysis of the rph2 locus, dihydrolipoamide dehydrogenase (dld), identified two structurally equivalent variants, Proline49>Serine (P49S) in one R. dominica strain and P45S in three strains of T. castaneum from India. These variants of the DLD protein likely affect FAD cofactor interaction with the enzyme. A survey of insects from storage facilities across southern India revealed that the P45/49S variant is distributed throughout the region at very high frequencies, in up to 94% of R. dominica and 97% of T. castaneum in the state of Tamil Nadu. The abundance of the P45/49S variant in insect populations contrasted sharply with the evolutionary record in which the variant was absent from eukaryotic DLD sequences. This suggests that the variant is unlikely to provide a strong selective advantage in the absence of phosphine fumigation.
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Affiliation(s)
- R Kaur
- 1] School of Biological Sciences, University of Queensland, St Lucia, Queensland, Australia [2] Agri-Science Queensland, Department of Agriculture, Fisheries and Forestry, Ecosciences Precinct, Brisbane, Queensland, Australia [3] Plant Biosecurity Cooperative Research Centre (PBCRC), Bruce, Australian Capital Territory, Australia
| | - M Subbarayalu
- Department of Plant Biotechnology, Centre for Plant Molecular Biology, Tamil Nadu Agricultural University, Coimbatore, India
| | - R Jagadeesan
- 1] School of Biological Sciences, University of Queensland, St Lucia, Queensland, Australia [2] Agri-Science Queensland, Department of Agriculture, Fisheries and Forestry, Ecosciences Precinct, Brisbane, Queensland, Australia
| | - G J Daglish
- 1] Agri-Science Queensland, Department of Agriculture, Fisheries and Forestry, Ecosciences Precinct, Brisbane, Queensland, Australia [2] Plant Biosecurity Cooperative Research Centre (PBCRC), Bruce, Australian Capital Territory, Australia
| | - M K Nayak
- 1] Agri-Science Queensland, Department of Agriculture, Fisheries and Forestry, Ecosciences Precinct, Brisbane, Queensland, Australia [2] Plant Biosecurity Cooperative Research Centre (PBCRC), Bruce, Australian Capital Territory, Australia
| | - H R Naik
- Department of Agricultural Entomology, Centre for Plant Protection Studies, Tamil Nadu Agricultural University, Coimbatore, India
| | - S Ramasamy
- Department of Plant Biotechnology, Centre for Plant Molecular Biology, Tamil Nadu Agricultural University, Coimbatore, India
| | - C Subramanian
- Department of Agricultural Entomology, Centre for Plant Protection Studies, Tamil Nadu Agricultural University, Coimbatore, India
| | - P R Ebert
- School of Biological Sciences, University of Queensland, St Lucia, Queensland, Australia
| | - D I Schlipalius
- 1] Agri-Science Queensland, Department of Agriculture, Fisheries and Forestry, Ecosciences Precinct, Brisbane, Queensland, Australia [2] Plant Biosecurity Cooperative Research Centre (PBCRC), Bruce, Australian Capital Territory, Australia
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Naik HR, Sekhon KS. Influence of defatted soy flour addition on the quality and stability of pretzel type product. J Food Sci Technol 2014; 51:571-576. [PMID: 24587534 PMCID: PMC3931884 DOI: 10.1007/s13197-011-0529-3] [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] [Subscribe] [Scholar Register] [Revised: 07/27/2011] [Accepted: 08/31/2011] [Indexed: 06/03/2023]
Abstract
Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95 °C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition.
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Affiliation(s)
- Haroon Rashid Naik
- />Division of Post Harvest Technology, Sher-e-Kashmir university of Agricultural Sciences and Technology of Kashmir, Shalimar Campus, Srinagar, Jammu & Kashmir 191121 India
| | - K. S. Sekhon
- />Department of Food Science and Engineering, Punjab Agricultural University Ludhiana, Punjab, 141004 India
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15
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16
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Affiliation(s)
- Syed Zameer Hussain
- Department of Post Harvest Technology; Sher-e-Kashmir University of Agricultural Science and Technology of Kashmir; Shalimar Srinagar-190025 Jammu and Kashmir India
| | - Baljit Singh
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana-141004 Punjab India
| | - Haroon Rashid Naik
- Department of Post Harvest Technology; Sher-e-Kashmir University of Agricultural Science and Technology of Kashmir; Shalimar Srinagar-190025 Jammu and Kashmir India
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Prakash J, Naik HR, Hussain SZ, Singh B. Effect of processing conditions on the quality characteristics of barley chips. J Food Sci Technol 2013; 52:294-302. [PMID: 25593370 DOI: 10.1007/s13197-013-0997-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/26/2013] [Accepted: 04/03/2013] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to study the effect of lime concentration, frying temperature and frying time on quality characteristics of barley chips. Effect of salt concentration and packaging material on the quality and stability of the product was also studied during 180 days of storage under ambient conditions. An increase in fat content of chips was observed with the increase in lime concentration, frying temperature and time, whereas a decreasing trend was observed in moisture content of chips. An increase in amylose content of chips was observed during frying. However, it was found that the amylopectin in chips decreased during frying as frying temperature and time was increased. An increase in colour difference (ΔE) and crispness was noted in chips during frying as frying temperature and time increased. With the increase in lime concentration (0.5 and 1.0 %) both ΔE and break force of chips was found decreased. The results further revealed that there was gradual decrease in fat (%) and amylopectin (%) during storage, whereas moisture (%) and amylose (%) increased during storage period. Organoleptic evaluation of the product revealed that scores of colour, texture, flavour and over all acceptability decrease during storage. However the treatment (salt 2 % and aluminium based laminate) recorded better score with respect to colour, flavour, texture and overall acceptability.
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Affiliation(s)
- Jyoti Prakash
- Department of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, 191121 Jammu and Kashmir India
| | - H R Naik
- Department of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, 191121 Jammu and Kashmir India
| | - Syed Zameer Hussain
- Department of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, 191121 Jammu and Kashmir India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
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Naik HR, Chandrasekar PH. Herpes simplex virus (HSV) colitis in a bone marrow transplant recipient. Bone Marrow Transplant 1996; 17:285-6. [PMID: 8640181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Herpes simplex virus (HSV) infections are common in bone marrow transplantation patients. Unusual sites may be involved, however colonic disease with HSV is rare. We report a successfully treated case of colitis due to HSV, cytomegalovirus, Clostridium difficile and graft-versus-host disease in an allogeneic marrow recipient.
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Affiliation(s)
- H R Naik
- Division of Oncology, Wayne State University School of Medicine, Detroit, MI 48201, USA
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19
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Naik HR, Siddique N, Chandrasekar PH. Foscarnet therapy for acyclovir-resistant herpes simplex virus 1 infection in allogeneic bone marrow transplant recipients. Clin Infect Dis 1995; 21:1514-5. [PMID: 8749652 DOI: 10.1093/clinids/21.6.1514] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Affiliation(s)
- H R Naik
- Division of Oncology, Wayne State University School of Medicine, Detroit, Michigan, USA
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Abstract
It has been suggested that ultimately half of all cancers might be prevented by early interventions (Costa, 1993). 4HPR has been shown to be an effective and safe agent in various in vivo animal trials and well tolerated in human trials. At present multiple clinical trials are assessing its efficacy in preventing a variety of cancers.
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Affiliation(s)
- H R Naik
- Meyer L. Prentis Comprehensive Cancer Center, Wayne State University School of Medicine, Detroit, Michigan 48201, USA
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21
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Naik HR, Lehr JE, Pienta KJ. An in vitro and in vivo study of antitumor effects of genistein on hormone refractory prostate cancer. Anticancer Res 1994; 14:2617-9. [PMID: 7872690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Hormone refractory prostate cancer remains an incurable disease. Newer agents with more activity are required. Genistein is a flavone compound with anti-tumor activity against various tumor systems in vitro. This study is undertaken to assess the efficacy of genistein against hormone refractory prostate cancer. In vitro, genistein appears to be cytotoxic to both the rat prostate cancer cell line MAT-LyLu and the human prostate adenocarcinoma cell line, PC-3. In vivo, however, genistein failed to significantly inhibit the growth of subcutaneously implanted MAT-LyLu cells. More information regarding the pharmacokinetics and bio-availability of genistein is needed to determine if this is an active agent in human metastatic prostate cancer.
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Affiliation(s)
- H R Naik
- Division of Hematology and Oncology, Wayne State University School of Medicine, Detroit, MI 48201
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