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Gani A, Akther G, Ashwar BA, Jhan F, Shah A. Resistant starch as a novel carrier for delivery of probiotics exploring effectiveness of two different strategies of encapsulation. STARCH-STARKE 2023. [DOI: 10.1002/star.202100285] [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: 01/30/2023]
Affiliation(s)
- Adil Gani
- Department of Food Science and Technology University of Kashmir Srinagar 190006 India
| | - Gazalla Akther
- Department of Food Science and Technology University of Kashmir Srinagar 190006 India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology University of Kashmir Srinagar 190006 India
| | - Faiza Jhan
- Department of Food Science and Technology University of Kashmir Srinagar 190006 India
| | - Asima Shah
- Department of Food Science and Technology University of Kashmir Srinagar 190006 India
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Shah A, Masoodi FA, Gani A, ul Ashraf Z, Ashwar BA. Effect of different pretreatments on antioxidant activity of oats grown in the Himalayan region. J Food Sci Technol 2022; 59:3464-3473. [PMID: 35875224 PMCID: PMC9304534 DOI: 10.1007/s13197-021-05336-6] [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: 10/07/2021] [Accepted: 11/19/2021] [Indexed: 06/15/2023]
Abstract
In this work the different varieties of oats were subjected to three pre-treatments such as germination, sand roasting and γ-irradiation. The pretreated oat grains were evaluated for phenolic content, flavonoid content and antioxidant activity. RP-HPLC displayed that the amount of ferulic acid, chlorogenic acid, kaempferol, ellagic acid and epicatechin in native, roasted and γ-irradiated oats varied in the range of 2.51-3.23, 0.97-1.89, 4.35-5.33, 1.56-2.197 and 3.387-10.8 µg/100 g, respectively. Total phenolic content (TPC) expressed as µg GAE/g and µg FAE/g and total flavonoid content (TFC) expressed as µg rutin equivalent/g was found highest in germinated samples. Study reported increase in antioxidant activity in the following order; γ-irradiation > germination > roasting > native. It was concluded that the different pretreatments enhanced antioxidant properties of the oat grains therefore can be efficiently utilized as food or functional ingredient in various food systems.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Zanoor ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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Jhan F, Gani A, Noor N, Ahmad Malla B, Ashwar BA. Nano reduction coupled with encapsulation as a novel technique for utilising millet proteins as future foods. Ultrason Sonochem 2022; 86:106006. [PMID: 35462135 PMCID: PMC9046439 DOI: 10.1016/j.ultsonch.2022.106006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 02/11/2022] [Revised: 04/01/2022] [Accepted: 04/09/2022] [Indexed: 06/14/2023]
Abstract
Crocin (saffron bioactive) loaded protein nanoparticles were prepared from three underutilised cereal varieties viz., sorghum (SPCN), foxtail millet (FPCN) and pearl millet (PPCN) using ultrasonication technique. The particle size of crocin loaded protein complex was attained in the nano range with reduced polydispersity index and negative zeta potential. The encapsulation efficiency of crocin in protein nanoparticles was found to be 83.78% (FPCN), 78.74 % (SPCN) and 70.01% (PPCN). The topographical images of crocin loaded protein nano complex was revealed using field emission-scanning electron microscopy (FE-SEM). The attenuated total reflectance fourier transform infra-spectroscopy (ATR-FTIR) analysis showed the characteristic peaks of crocin at 956, 1700 and 3350 cm-1 in protein-crocin nanocomplex as a confirmatory test for nanoencapsulation. The antimicrobial activity of crocin loaded protein nanocomplex against three strains (Escherichia coli, Staphylococcus aureus and Fusarium oxysporium) were also evaluated. In vitro release studies showed higher content of crocin released in simulated intestinal conditions ensuring its controlled release at target site. Bioactivity (anti-cancerous and anti-hypertensive) of crocin upon in-vitro digestion were well retained indicating that protein nanoparticles can act as an effective wall material. Our results suggest that protein nanoparticles prepared in this study can act as an effective oral delivery vehicle for crocin that could be used for development of functional foods.
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Affiliation(s)
- Faiza Jhan
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
| | - Nairah Noor
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bashir Ahmad Malla
- Department of Biochemistry, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Ashwar BA, Gani A, Ashraf ZU, Jhan F, Shah A, Gani A, Wani TA. Prebiotic potential and characterization of resistant starch developed from four Himalayan rice cultivars using β-amylase and transglucosidase enzymes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111085] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Gani A, Jan R, Ashwar BA, Ashraf ZU, Shah A, Gani A. Encapsulation of saffron and sea buckthorn bioactives: Its utilization for development of low glycemic baked product for growing diabetic population of the world. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111035] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Ashwar BA, Gani A, Gani A, Ahmad M, Shah A. Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110839] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jhan F, Gani A, Shah A, Ashwar BA, Bhat NA, Ganaie TA. Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106402] [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: 01/22/2023]
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Gani A, Ashwar BA, Akhter G, Gani A, Shah A, Masoodi FA, Wani IA. Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization. Sci Rep 2020; 10:4097. [PMID: 32139712 PMCID: PMC7058061 DOI: 10.1038/s41598-020-60770-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 03/05/2019] [Indexed: 11/10/2022] Open
Abstract
In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112-133.9%, 5.28-7.25 g/g and 0.033-0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8-5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Gazalla Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
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Shah A, Masoodi FA, Gani A, Ashwar BA. Water extractable pentosans - Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties. Int J Biol Macromol 2019; 133:365-371. [PMID: 31002904 DOI: 10.1016/j.ijbiomac.2019.04.112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [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: 01/01/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 10/27/2022]
Abstract
Water extractable pentosans extracted from three varieties of oats were studied for structural analysis using ATR- FTIR, ferulic acid content using RP-HPLC, antioxidant activity by DPPH, reducing power, and metal chelating assays, and functional properties. The appearance of absorption band at 1720 cm-1 in water extractable pentosans is assigned to the presence of aromatic esters as displayed from ATR-FTIR spectrum. All the samples exhibited non-newtonian behavior with viscosities following the order; SWEP > 20WEP > 90WEP. Bile acid binding capacity of water soluble pentosans varied significantly from 46.69 to 49.40%. RP-HPLC displayed that water extractable pentosans from SKO20 contained about 2 times higher FA (423.00 μg/100 g) compared to SWEP (250.00 μg/100 g) and 90 WEP (253.00 μg/100 g). Water soluble pentosans had DPPH scavenging activity, reducing power, and metal chelation activity in the range of 13.57-17.45 (μg α-tocopherol/g), 8.91-10.24 (μg BHT/g), and 0.55-0.76 (μg citric acid/g), respectively.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Ashwar BA, Gani A, Gani A, Shah A, Masoodi FA. Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food Chem 2018; 239:287-294. [DOI: 10.1016/j.foodchem.2017.06.110] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 05/03/2017] [Accepted: 06/20/2017] [Indexed: 11/30/2022]
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Ashwar BA, Gani A, Shah A, Masoodi FA. Physicochemical properties, in-vitro digestibility and structural elucidation of RS4 from rice starch. Int J Biol Macromol 2017; 105:471-477. [DOI: 10.1016/j.ijbiomac.2017.07.057] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 06/02/2017] [Accepted: 07/09/2017] [Indexed: 10/19/2022]
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Wani IA, Hamid H, Hamdani AM, Gani A, Ashwar BA. Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill.) as affected by pan and microwave roasting. J Adv Res 2017; 8:399-405. [PMID: 28649458 PMCID: PMC5470552 DOI: 10.1016/j.jare.2017.05.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [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: 03/06/2017] [Revised: 05/09/2017] [Accepted: 05/11/2017] [Indexed: 12/04/2022] Open
Abstract
Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content. Structural analysis was carried out using FT-IR analysis. Protein, fat, and ash contents displayed insignificant (P > 0.05) variations. "L" value decreased from 90.66 to 81.43, whereas, "a" and "b" values increased from 0.02 to 0.90 and 11.99 to 20.5, respectively, upon roasting. Significant (P < 0.05) increase in water absorption capacity (1.32-3.39 g/g), oil absorption capacity (1.22-1.63 g/g), and antioxidant properties was observed following roasting. Flour obtained from roasted chestnuts exhibited a significant decrease in light transmittance, foaming, and pasting properties. Higher gelatinization temperatures and lower enthalpies were reported in microwave and pan roasted chestnut flours. Roasting also reduced the viscoelastic behavior of native sweet chestnut and changed the transmittance of identical functional groups as revealed by FT-IR analysis.
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Affiliation(s)
- Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Humaira Hamid
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Shah A, Masoodi F, Gani A, Ashwar BA. Physicochemical, rheological and structural characterization of acetylated oat starches. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.072] [Citation(s) in RCA: 37] [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: 11/28/2022]
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Shah A, Gani A, Masoodi F, Wani SM, Ashwar BA. Structural, rheological and nutraceutical potential of β-glucan from barley and oat. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.bcdf.2017.03.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Gani A, Ashwar BA, Akhter G, Shah A, Wani IA, Masoodi FA. Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars. Int J Biol Macromol 2016; 95:1101-1107. [PMID: 27984138 DOI: 10.1016/j.ijbiomac.2016.10.100] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [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: 06/25/2016] [Revised: 10/26/2016] [Accepted: 10/27/2016] [Indexed: 10/20/2022]
Abstract
Starch of fourteen rice cultivars grown in Himalayan region were evaluated for physico-chemical, structural, pasting and thermal properties. The rice cultivars selected showed a wide variation in apparent amylose content (AAC), ranging between 10.76%-26.87%, highest in CH-1039 and lowest in SKAU-292 starch. There were ten low, three intermediate and one high AAC rice. Resistant starch content varied significantly among the rice cultivars, ranging from 6.00% to 19.60%. Generally, high ACC starches presented high contents of resistant starch. Water absorption capacity (80.10-130.32%), swelling (5.73-9.61g/g) and solubility (0.037-0.090g/g) indices varied significantly among the rice cultivars. The rice starch granule morphology showed polyhedral or irregular shapes and granular sizes in the range of 1.8-6.7μm in different rice starches. Pasting profile of starch varied significantly among the rice cultivars, probably due to variations in their AAC. Thermal properties of the starches ranged considerably among different rice cultivars: onset temperature of gelatinization, To (58.25-72.49°C), peak temperature of gelatinization, Tp (69.93-93.26°C), conclusion temperature of gelatinization, Tc (97.28±8.28-112.16°C) and gelatinization enthalpy ΔHG (14.29-29.63J/g). The ATR-FTIR spectroscopy of rice starches identified most of the α-1→4 glucosidic linkages within the absorption bands of 1149-1023cm-1.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Gazalla Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Shah A, Masoodi F, Gani A, Ashwar BA. Newly released oat varieties of himalayan region -Techno-functional, rheological, and nutraceutical properties of flour. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Shah A, Masoodi FA, Gani A, Ashwar BA. In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch. Food Chem 2016; 212:749-58. [PMID: 27374592 DOI: 10.1016/j.foodchem.2016.06.019] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [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: 03/11/2016] [Revised: 06/07/2016] [Accepted: 06/07/2016] [Indexed: 10/21/2022]
Abstract
Starches isolated from three different varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified food starches with high contents of type 3 resistant starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047cm(-1)/1022cm(-1) on treatment. Morphology of the oat starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose-lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated oat starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Gani A, Jan A, Shah A, Masoodi F, Ahmad M, Ashwar BA, Akhter R, Wani IA. Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars. Int J Biol Macromol 2016; 87:514-21. [DOI: 10.1016/j.ijbiomac.2016.03.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2016] [Revised: 03/03/2016] [Accepted: 03/09/2016] [Indexed: 10/22/2022]
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Ashwar BA, Gani A, Shah A, Masoodi FA. Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization. STARCH-STARKE 2016. [DOI: 10.1002/star.201600052] [Citation(s) in RCA: 12] [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: 02/03/2023]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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Ashwar BA, Gani A, Wani IA, Shah A, Masoodi FA, Saxena DC. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.004] [Citation(s) in RCA: 111] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Shah A, Masoodi FA, Gani A, Ashwar BA. Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India. J Food Sci Technol 2016; 53:1856-66. [PMID: 27413212 PMCID: PMC4926900 DOI: 10.1007/s13197-015-2119-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2015] [Accepted: 11/13/2015] [Indexed: 10/22/2022]
Abstract
Geometrical, functional, thermal properties and FTIR analysis of three varieties of oat flour (Sabzaar, SKO20, & SKO90) were investigated. Sabzaar showed highest thickness, geometric mean diameter, arthimetic mean diameter, sphericity and grain volume. The density of oat grains varied from 0.393 to 0.37 g/mL (bulk) and 1.2 to 1.8 g/mL (true). WAC showed significant (P < 0.05) difference among the cultivars with Sabzaar flour showing the highest value (2.36 g/g) and SKO20 (1.98 g/g) the lowest. Peak viscosity of oat flours was in the range of 460.33-489.33 cP. Flour samples showed the presence of small as well as large starch granules, oval or irregular shape with a smooth surface having some dents or fissures and some damaged starch and with varying dimensions. Average granule size of oat starch samples was within the range of 1.5-6.6 μm in Sabzaar, 1.1-5.2 μm in SKO20, and 1.7-6.8 μm in SKO90. The gelatinization transition temperatures onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) varied significantly (p < 0.05) among three varieties.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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Gani A, Broadway AA, Masoodi FA, Wani AA, Maqsood S, Ashwar BA, Shah A, Rather SA, Gani A. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. J Food Sci Technol 2015; 52:7697-709. [PMID: 26604344 DOI: 10.1007/s13197-015-1840-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2015] [Accepted: 04/06/2015] [Indexed: 10/23/2022]
Abstract
Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p ≤ 0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein - starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A A Broadway
- Technology and Sciences, Sam Higginbottom Institute of Agriculture, Allahabad, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | | | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Sajad Ahmad Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Asir Gani
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates
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Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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Ashwar BA, Shah A, Gani A, Shah U, Gani A, Wani IA, Wani SM, Masoodi FA. Rice starch active packaging films loaded with antioxidants-development and characterization. STARCH-STARKE 2014. [DOI: 10.1002/star.201400193] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [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)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Umar Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asir Gani
- Department of Food Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Sajad Mohd Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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