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Analysis of selective potato varieties and their functional assessment Ciênc. Tecnol. Aliment.
ABBASI,Kashif Sarfraz; QAYYUM,Abdul; MEHMOOD,Ayaz; MAHMOOD,Talat; KHAN,Sami Ullah; LIAQUAT,Muhammad; SOHAIL,Asma; AHMAD,Asif.
Abstract The number of attributes, related to the selection of potato varieties, was evaluated with reference to their potential in chip processing. Five commercial varieties of potato were analyzed regarding their physico-chemical, functional, and processing aspects. In general, Lady Rosetta subsequently, Chipsona were the most noticeable potato varieties considering their physical attributes. A significant correlation (R = 0.925) was estimated amongst geometric mean diameter and surface area. Maximum dry matter and starch contents were observed in Lady Rosetta followed by Chipsona. Desiree showed higher fat, sugar and mineral contents than all other selected potato cultivars. Promising correlation (R= 0.952) was estimated among total minerals and ash...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato; Post processing; Functional characteristics; Characterization.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200308
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Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal Ciênc. Tecnol. Aliment.
MAHMOOD,Talat; HAMEED,Tabasum; HASNAIN,Sabahat; ALI,Sartaj; QAYYUM,Abdul; MEHMOOD,Ayaz; LIAQUAT,Muhammad; KHAN,Sami Ullah; SAEED,Muhammad; KHAN,Ayub.
Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soaking, cooking and germination in the reduction of these antiphysiological factors were are also studies. Maximum tannic acid (0.90 ± 0.20%) was observed in Parbat and C-44 while minimum (0.60 ± 0.04%) in Karak-2. Stachyose contents ranged between 1.10 ± 0.05 (Karak-3) to 1.42 ± 0.02% (Parbat) while raffinose was 0.63 ± 0.05(Karak-3) to 0.81 ± 0.02% (Dasht). The highest tannic acid content was reduced up to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chickpea; Anti-nutritional factors; Tannic acid; Stachyose; Raffinose.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100120
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Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage Ciênc. Tecnol. Aliment.
MAHMOOD,Talat; MASUD,Tariq; QAYYUM,Abdul; MEHMOOD,Ayaz; AHMED,Waseem; LIAQUAT,Muhammad; TAREEN,Muhammad Javed; KHAN,Sami Ullah; ALI,Sartaj.
Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yoghurt; Probiotics; Antibacterial activity; Cold storage; Sensory evaluation; Syneresis; Viscosity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200267
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