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Cingöz A, Akpinar Ö, Sayaslan A. Effect of addition of wheat bran hydrolysate on bread properties. J Food Sci 2024; 89:2567-2580. [PMID: 38532713 DOI: 10.1111/1750-3841.17015] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 03/28/2024]
Abstract
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
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Affiliation(s)
- Ali Cingöz
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Özlem Akpinar
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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Li W, Zhao Q, Mao Q. Effect of modifying pumpkin preparation on oral processing of breads. J Texture Stud 2024; 55:e12827. [PMID: 38486420 DOI: 10.1111/jtxs.12827] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 02/13/2024] [Accepted: 02/29/2024] [Indexed: 03/19/2024]
Abstract
There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.
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Affiliation(s)
- Wenjiao Li
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
| | - Qi Zhao
- Department of Information, College of Medicine and Biological Information Engineering, Northeastern University, Shenyang, China
| | - Qian Mao
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
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Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food Res Int 2023; 173:113425. [PMID: 37803764 DOI: 10.1016/j.foodres.2023.113425] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.
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Affiliation(s)
- Richa Arora
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo, Lorena SP 12.602-810, Brazil.
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Rouhi E, Sadeghi A, Jafari SM, Abdolhoseini M, Assadpour E. Effect of the controlled fermented quinoa containing protective starter culture on technological characteristics of wheat bread supplemented with red lentil. J Food Sci Technol 2023; 60:2193-2203. [PMID: 37273558 PMCID: PMC10232387 DOI: 10.1007/s13197-023-05746-8] [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: 12/06/2022] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
Abstract
Selected antifungal lactic acid bacteria (LAB) isolated from mature spontaneous quinoa sourdough was used as potential starter culture to produce loaf wheat bread containing controlled fermented quinoa (CFQ) supplemented with red lentil (RL) flour. Phylogenetic evolutionary tree led to the identification of Enterococcus hirae as the selected LAB isolate. Furthermore, there was no significant difference (P > 0.05) between bread containing CFQ and control in terms of hardness. The highest loaf specific volume and overall acceptability were also observed in control sample and wheat bread containing CFQ + RL, respectively. Meanwhile, the rate of surface fungal growth on wheat bread enriched with CFQ was significantly lower than the other samples. In accordance with a non-linear multivariable model, positive and negative correlations were observed between porosity and specific volume (+ 0.79), and also specific volume and crumb hardness (- 0.70), respectively. Accordingly, CFQ can be used as bio-preservative to produce clean-label supplemented wheat bread.
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Affiliation(s)
- Elham Rouhi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49138-15739 Islamic Republic of Iran
| | - Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49138-15739 Islamic Republic of Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Abdolhoseini
- Department of Water Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran
| | - Elham Assadpour
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Grgić T, Pavišić Z, Maltar-Strmečki N, Voučko B, Čukelj Mustač N, Ćurić D, Le-Bail A, Novotni D. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03074-5] [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: 03/30/2023]
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Klupsaite D, Starkute V, Zokaityte E, Cernauskas D, Mockus E, Kentra E, Sliazaite R, Abramaviciute G, Sakaite P, Komarova V, Tatarunaite I, Radziune S, Gliaubiciute P, Zimkaite M, Kunce J, Avizienyte S, Povilaityte M, Sokolova K, Rocha JM, Özogul F, Bartkiene E. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread. Foods 2023; 12:foods12050937. [PMID: 36900454 PMCID: PMC10000374 DOI: 10.3390/foods12050937] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 12/19/2022] [Revised: 02/07/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To that purpose, 5, 10 and 15% of Sc and FSc were used for bread production. Results showed that scalding increased fructose, glucose and maltose content in rye wholemeal. Lower concentrations of free amino acids were found in Sc when compared with rye wholemeal, but fermentation of Sc increased the concentrations of some amino acids (on average by 1.51 times), including gamma aminobutyric acid (GABA, by 1.47 times). Addition of Sc and FSc had a significant influence (p ≤ 0.05) on bread shape coefficient, mass loss after baking and most bread colour coordinates. Most of the breads with Sc or FSc showed lower hardness after 72 h of storage compared with the control (i.e., without Sc or FSc). FSc improved bread colour and flavour, as well as overall acceptability. Breads with 5 and 10% of Sc had a similar level of acrylamide to the control, while its level in breads with FSc was higher (on average, 236.3 µg/kg). Finally, different types and amounts of scald had varying effects on the quality of the semi-wheat-rye bread. FSc delayed staling and improved sensory properties and acceptability, as well as the GABA level of wheat-rye bread, while the same level of acrylamide as was seen in control bread could be reached when using between 5 and 10% of scalded rye wholemeal flour.
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Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Darius Cernauskas
- Food Institute, Kaunas University of Technology, Radvilenu Road 19, LT-50254 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Evaldas Kentra
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Rugilė Sliazaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Gabriele Abramaviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Sakaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Vitalija Komarova
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ieva Tatarunaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Sandra Radziune
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Gliaubiciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Monika Zimkaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Julius Kunce
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Sarune Avizienyte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Milena Povilaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Kotryna Sokolova
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +37-060135837
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Song J, Jiang L, Qi M, Li L, Xu M, Li Y, Zhang D, Wang C, Chen S, Li H. Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp. Ultrason Sonochem 2023; 92:106281. [PMID: 36586338 PMCID: PMC9816964 DOI: 10.1016/j.ultsonch.2022.106281] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/19/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water and substrate in the dough with 30 % potato pulp (DPP). The contents of wet gluten, free sulfhydryl (SH), and disulfide bond (SS) were influenced by ultrasonic treatment. Moreover, UV-visible and fluorescence spectroscopy demonstrated that the conformation of gluten protein was changed by ultrasonic treatment (400 W). Fourier transform infrared (FT-IR) illustrated that the β-sheet content was significantly (P < 0.05) increased (42 %) after 400 W ultrasonic treatment, and the surface hydrophobicity of gluten protein in SBPP increased from 1225.37 (0 W ultrasonic treatment) to 4588.74 (400 W ultrasonic treatment). Ultrasonic treatment facilitated the generation of a continuous gluten network and stabilized crumb structure, further increased the specific volume and springiness of SBPP to 18.9 % and 6.9 %, respectively. Those findings suggested that ultrasonic treatment would be an efficient method to modify gluten protein and improve the quality of SBPP.
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Affiliation(s)
- Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Luxia Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Mei Xu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Yueming Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China.
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Road, Zhangdian District, Zibo, Shandong Province 255049, China.
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Li XH, Shi J, Zhao JR, Wu FF, Liu HF, Zhao XH. The effect of enzyme-hydrolyzed pumpkin (Cucurbita moschata Duch.) pulp supplementation on dough and bread quality. Food Measure 2022. [DOI: 10.1007/s11694-022-01757-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Hussain A, Kausar T, Sehar S, Sarwar A, Ashraf AH, Jamil MA, Noreen S, Rafique A, Iftikhar K, Aslam J, Quddoos MY, Majeed MA, Zerlasht M. Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review. Appl Food Res 2022; 2:100241. [PMID: 38620808 PMCID: PMC9675195 DOI: 10.1016/j.afres.2022.100241] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 10/07/2022] [Accepted: 11/18/2022] [Indexed: 07/30/2023]
Abstract
Progression of today's world has been given setback due to the adversity of a novel, viral and deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents must be the part of both infected and non-infected person's daily diet. Vitamins, minerals, phenolic acids, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the pathogens. Pumpkins are well equipped with nutraceuticals and functional ingredients therefore, consumption and processing of this remarkable fruit must be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential, and these pharmacological properties of pumpkin are directly or indirectly related to the COVID 19 outbreak. Utilization of pumpkin has a domain in the form of powders, extracts, isolates, and pumpkin incorporated food products. A wide range of healthy, nutritious and functional food products has been developed from pumpkin, which includes juice, soup, porridge, chips, biscuits, bread, cake, bar and noodles. In recent times some innovative and novel technologies have been applied to process and preserve pumpkin for its enhanced shelf life and bioaccessibility of nutrients. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin, and bioactive compounds present in this functional food could play a vital role in developing a healthy community around the globe.
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Affiliation(s)
- Ashiq Hussain
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Sawera Sehar
- Department of Zoology, University of Sargodha, Pakistan
| | - Ayesha Sarwar
- Institute of Chemistry, University of Sargodha, Pakistan
| | | | | | - Saima Noreen
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Ayesha Rafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Khansa Iftikhar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Jawed Aslam
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | | | - Muhammad Abid Majeed
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Mehwish Zerlasht
- Gomal University, Dera Ismail Khan, Khyber Pakhtunkhwa, Pakistan
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