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Akhter R, Masoodi F, Wani TA, Rather SA, Hussain PR. Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109724] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ganaie TA, Masoodi F, Rather SA, Gani A. Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder. Carbohydrate Polymer Technologies and Applications 2021. [DOI: 10.1016/j.carpta.2021.100040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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Ganaie TA, Masoodi FA, Rather SA, Wani SM. Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand. J Food Sci Technol 2021; 58:4139-4148. [PMID: 34538898 DOI: 10.1007/s13197-020-04878-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2020] [Accepted: 10/28/2020] [Indexed: 10/22/2022]
Abstract
Three types of honeys viz. Robinia pseudoacacia (RSA), Plectranthus rugosus (PR) and multifloral honey (MF) from Kashmir Himalayas of India were characterized on the basis of physicochemical, antioxidant and FTIR-ATR spectroscopic features. The physicochemical parameters indicated that ash content, electrical conductivity, redness (a*) and yellowness (b*) were higher in MF honey, moisture content, Hydroxymethylfurfural (HMF) and lightness (L*) in PR honey and Water activity (aw) and proline content in RSA honey (P ≤ 0.05). Significantly higher values of total sugar, total reducing sugar and sucrose content was observed in MF honey (P ≤ 0.05). The total phenolic content (TPC), total flavonoids, ferric reducing antioxidant power and 1, 1-diphenyl-2-picrylhydrazy-IC50 (DPPH- IC50) free radical scavenging activity showed that MF honey had significantly higher antioxidant activity (P ≤ 0.05). ATR-FTIR analysis demonstrated that the absence of peaks at broad band around 1653.454-1637.656 cm-1 in MF honey, 1185.989-1153.072 cm-1 and 918.570-916.544 cm-1 wavenumbers in PR honey thus clearly discriminating different types of honeys. The results revealed that physico-chemical, antioxidant and spectroscopic characteristics of honey types vary with geographic origin and their floral sources and MF honey have a high therapeutic potential.
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Affiliation(s)
- Tariq Ahmad Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir India
| | - Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir India
| | - Sajad Mohd Wani
- Divison of Food Science and Technology, SKUAST-K, Jammu, Jammu and Kashmir India
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Rather SA, Masoodi FA, Rather JA, Akhter R, Gani A, Ganaie TA. Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India. Food Chem 2020; 359:128450. [PMID: 34078541 DOI: 10.1016/j.foodchem.2020.128450] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [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: 04/10/2020] [Revised: 09/04/2020] [Accepted: 10/18/2020] [Indexed: 11/28/2022]
Abstract
This study evaluated the impact of xanthan gum (XG), canning and storage on fatty acids (FAs) contents and formation of cholesterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India. The FAs composition i.e. saturated FAs, monounsaturated FAs, polyunsaturated FAs and trans FAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The cholesterol content decreased significantly after canning in all products (P < 0.05) while, maximum reduction was observed in high-fat goshtaba (HFC). During storage all products exhibited significant decrease in cholesterol upto 6th month, thereafter showed non-significant variation. The COPs determined were 7-β-OH-ch, 5-ch-3β-ol-7-one and 25-OH-ch. After canning two COPs (7-β-OH-ch, 5-ch-3β-ol-7-one) were produced in all products. But during storage there was formation of 25-OH-ch, increase in 7-β-OH-ch and decrease in 5-ch-3β-ol-7-one and lower COPs were observed in low-fat goshtaba containing 1.5% XG. The results concluded that fat replacer (XG), processing and storage had no significant effect on the FAs compositions of all goshtaba products including HFC. However, cholesterol content exhibited significant variation and minimum reduction in cholesterol and formation of lower COPs were observed in low-fat goshtaba formulated with 1.5% XG.
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Affiliation(s)
- Sajad A Rather
- 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.
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Rehana Akhter
- 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
| | - Tariq A Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Farooq S, A. Rather S, Gull A, Ahmad Ganai S, Masoodi F, Mohd Wani S, Ganaie TA. Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period. International Journal of Food Properties 2020. [DOI: 10.1080/10942912.2020.1758716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Saqib Farooq
- Department of Food Technology, Islamic University of Science and Technology, Awantipur, India
| | - Sajad A. Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Shaiq Ahmad Ganai
- Department of Food Technology, Islamic University of Science and Technology, Awantipur, India
| | - F.A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, SKUAST-Kashmir, Srinagar, India
| | - Tariq Ahmad Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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Mukhtar H, Gull A, Ganaie TA, Rather SA, Masoodi FA, Ganie S. Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread. CNF 2020. [DOI: 10.2174/1573401315666190126113919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The present investigation was carried to develop amaranth based wheat
flour bread. Products were developed by using different levels of amaranth flour and wheat flour in
the ratio of 0:100,5:95, 10:90 and 15:85 respectively.
Methods:
Physico-chemical, antioxidant activity, total phenolic content and physical properties of
amaranth supplemented bread were evaluated.
Results:
Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95-
1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and
decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00%
respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total
phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation
showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b*
and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat
flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional
analysis.
Conclusion:
Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable
bread quality attributes. The composite breads would serve as functional food, because of its high
nutritional value than whole-wheat bread.
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Affiliation(s)
- Huma Mukhtar
- Department of Food Science and Technology, Islamic University of Science and Technology Kashmir, Srinagar- 190006, India
| | - Amir Gull
- Department of Food Science and Technology, Kashmir University, Srinagar-190006, India
| | - Tariq A. Ganaie
- Department of Food Science and Technology, Islamic University of Science and Technology Kashmir, Srinagar- 190006, India
| | - Sajad A. Rather
- Department of Food Science and Technology, Kashmir University, Srinagar-190006, India
| | - Farooq A. Masoodi
- Department of Food Science and Technology, Kashmir University, Srinagar-190006, India
| | - Shaiq Ganie
- Department of Food Science and Technology, Islamic University of Science and Technology Kashmir, Srinagar- 190006, India
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Mir FA, Rather SA. Measurement of radioactive nuclides present in soil samples of district Ganderbal of Kashmir Province for radiation safety purposes. Journal of Radiation Research and Applied Sciences 2019. [DOI: 10.1016/j.jrras.2014.03.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Feroz A. Mir
- Department of Nuclear Medicine, Sher-e-Kashmir Institute of Medical Sciences, Srinagar, J&K, 190011, India
| | - Sajad A. Rather
- Department of Radiological Physics and Bio-Engineering, Sher-e-Kashmir Institute of Medical Sciences, Srinagar, J&K, 190011, India
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Rather SA, Akhter R, Masoodi F, Gani A, Wani S. Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.036] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Affiliation(s)
- Sajad A. Rather
- 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
| | - Rehana Akhter
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Jahangir A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Furheen Amin
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
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Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, Malik AH. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. J Food Sci Technol 2016; 53:2876-86. [PMID: 27478244 DOI: 10.1007/s13197-016-2270-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2016] [Accepted: 05/29/2016] [Indexed: 10/21/2022]
Abstract
The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.
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Affiliation(s)
- Sajad A Rather
- 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
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Jahangir A Rather
- 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
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A H Malik
- Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
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Rather SA, Masoodi F, Akhter R, Gani A, Wani S, Malik A. Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.03.013] [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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Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J Food Sci Technol 2015; 52:8104-12. [PMID: 26604383 PMCID: PMC4648903 DOI: 10.1007/s13197-015-1960-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2015] [Accepted: 07/14/2015] [Indexed: 01/22/2023]
Abstract
Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.
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Affiliation(s)
- Sajad A. Rather
- />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
| | - Rehana Akhter
- />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
| | - S. M. Wani
- />Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A. H. Malik
- />Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
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Dar RA, Qazi PH, Saba I, Rather SA, Wani ZA, Qazi AK, Shiekh AA, Manzoor A, Hamid A, Modae DM. Cytotoxic Potential and Molecular Characterization of Fungal Endophytes from Selected High Value Medicinal Plants of the Kashmir Valley - India. Drug Res (Stuttg) 2015; 66:121-5. [PMID: 26011814 DOI: 10.1055/s-0035-1550042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The present study explores the fungal endophytes from selected high value medicinal plants to check their activities at in-vitro and in-vivo level. The in-vitro cytotoxicity of selected endophytes revealed potent growth inhibition against human cancer cell lines of leukemia (THP-1), lung (A549), prostate (PC-3), colon (Caco-2), neuroblastoma (IMR-32) and breast (MCF-7) at a concentration of 100 µg/ml. Among them the endophytic strains I. e., IIIM2, IIIM3, IIIM7 and IIIM8 showed most significant growth inhibition against colon (Caco-2), prostate (PC-3), lung (A549) and leukemia (THP-1) cancer cell lines. At the in-vivo level maximum (58.95%) tumor growth inhibition was documented with the extract of IIIM2 against Ehrlich Ascites Carcinoma mouse modal. All the potent fungal endophytic strains were characterized using ITS 4 and ITS 5 region sequencing and phylogenetic analysis was ascertained among them. This paper confirms the 2 elite endophytic fungal strains, IIIM2 and IIIM8, have the potential to act as a source of new anticancer compounds.
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Affiliation(s)
- R A Dar
- Biotechnology Division, CSIR - Indian Institute of Integrative Medicine, Sanatnagar - Srinagar, Kashmir, India
| | - P H Qazi
- Biotechnology Division, CSIR - Indian Institute of Integrative Medicine, Sanatnagar - Srinagar, Kashmir, India
| | - I Saba
- Biotechnology Division, CSIR - Indian Institute of Integrative Medicine, Sanatnagar - Srinagar, Kashmir, India
| | - S A Rather
- Biotechnology Division, CSIR - Indian Institute of Integrative Medicine, Sanatnagar - Srinagar, Kashmir, India
| | - Z A Wani
- Cancer Pharmacology Division, CSIR - Indian Institute of Integrative Medicine, Jammu - Tawi, India
| | - A K Qazi
- Cancer Pharmacology Division, CSIR - Indian Institute of Integrative Medicine, Jammu - Tawi, India
| | - A A Shiekh
- Biotechnology Division, CSIR - Indian Institute of Integrative Medicine, Sanatnagar - Srinagar, Kashmir, India
| | - A Manzoor
- Biotechnology Division, CSIR - Indian Institute of Integrative Medicine, Sanatnagar - Srinagar, Kashmir, India
| | - A Hamid
- Cancer Pharmacology Division, CSIR - Indian Institute of Integrative Medicine, Jammu - Tawi, India
| | - D M Modae
- Cancer Pharmacology Division, CSIR - Indian Institute of Integrative Medicine, Jammu - Tawi, India
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Rather SA, Akhter R, Masoodi FA, Gani A, Wani SM. Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India. Food Measure 2015. [DOI: 10.1007/s11694-015-9247-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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