DR AMIR GULL - Academia.edu (original) (raw)

Papers by DR AMIR GULL

LWT - Food Science and Technology, 2015

ABSTRACT The replacement of durum wheat semolina with finger millet flour (FMF), pearl millet flo... more ABSTRACT The replacement of durum wheat semolina with finger millet flour (FMF), pearl millet flour (PMF) in pasta making at 10, 20, 30, 40,50g/100g and carrot pomace powder (CPP) at 2, 4, 6, 8, 10g/100g (flour basis, 30g of water/100g) was carried out to evaluate the effects on cooking qualities, color and textural of the developed pasta samples and compared with control sample. Significant differences (p<0.05) on cooking quality characteristics, color and texture of the pasta samples were observed. With increase in the substitution level of millet flours and CPP, solid loss increased, weight gain and firmness decreased. The control pasta showed the lowest solid loss (7.66%), highest weight gain (33.93 g/10g) and firmness (5.94 N). while supplemented pasta showed increased solid loss (10-24.40%), decreased weight gain (32.3 -25.07g/10g) and firmness (4.24-2.14N).Color analysis showed slight decrease in L* value for all raw and cooked pasta samples. The millet flours and carrot pomace used in this study enables the partial replacement of durum semolina in pasta with acceptable characteristics.

Journal of Food Science and Nutrition, 2018

The present study investigated the influence of different treatments on various desirable quality... more The present study investigated the influence of different treatments on various desirable quality attributes of watermelon rind based candy. Four different samples of candy were prepared by using different levels of citric acid and pectin in the ratio of 0%, 1:1%, 1:1.5%, 1.5:1.5% respectively. Then packed in LDPE pouches and stored under ambient conditions for about two months. Results showed increase in acidity from 0.30-0.64%, ascorbic acid content 4.11-4.59, reducing sugar 29.64-34.96%, L* value 41.86-53.80, a* value 1.51-2.74 and hardness 79-96 N with increase in concentration of citric acid and pectin respectively. While as pH value decreased from 5.74-5.25, TSS from 76.14-68.05, aw from 0.732-0.697 respectively. From the present study it can be concluded that watermelon rind based candy supplemented with 1.5% pectin and 1.5% citric acid was found to have an excellent quality characteristics compared to control samples. Further it can be concluded that drying period of 18 h wa...

Meat is the most perishable of all important foods since it contains sufficient nutrients needed ... more Meat is the most perishable of all important foods since it contains sufficient nutrients needed to support the growth of microorganisms. Meat is susceptible to bacterial decomposition, which results in the production of off odors, followed by slime production and structural breakdown. Curing refers to modifications of the meat that affect shelf life, flavor, color, and tenderness due to added curing ingredients. The prime purpose of curing is to produce unique-flavored meat products; a secondary purpose is to preserve the red color of meat. Curing of meat is done to stop this decomposition of meat caused by microorganisms and to retain the color of meat. A part of sample (beef) was treated with turmeric and a part with mixture of turmeric and nitrite and rest was kept as control i.e.; without any treatment. All the three samples were kept in low density polythene at room temperature (20oC ±2oC). (70oC±5%) RH. The moisture content, pH and microbial load of the samples were evaluated...

The objective of this work was to investigate the chemical composition, functional properties, co... more The objective of this work was to investigate the chemical composition, functional properties, color and antioxidant activity, total phenolic content of selected finger and pearl millet flour. Bulk density, true density of finger and pearl millet flour was found to be 0.67 gml-1, 0.55gml-1, and 1.36gml-1, 1.79gml-1. The lightness (L*) value of finger and pearl millet flour was found to be 80.73 and 80.5. Results indicated that (bulk density, true density, foaming capacity, foaming stability and lightness (L*) value of two millet flours showed a non significant difference. Antioxidant activity was measured utilizing 2, 2 diphenyl-1-1 picrylhydrazyl (DPPH) radical scavenging capacity. Antioxidant activity of extracts varied from 26.40% - 31.80%. While as total phenolic of millet flour was measured by Folin–Ciocalteu reagent, TPC of extracts was 36.96 and 44.69 (mg/100g GAE). The water solubility index of finger millet flour was 7.73% as compared to pearl millet which shows 4.13%. Both...

Foods

The present study focuses on studying the influence of various edible biopolymer coatings at seve... more The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the...

International Journal of Biological Macromolecules

British Food Journal

PurposeThe demand for functional foods has been increasing tremendously throughout the globe and ... more PurposeThe demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.Design/methodology/approachCookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.FindingsFibre content of apricot powder-incorporated cookies (3.23%) was significantly (p

Journal of Food Science and Technology

International Journal of Food Properties

Ganaie (2020) Physicochemical and nutraceutical properties of tomato powder as affected by pretre... more Ganaie (2020) Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period,

Applied Biological Research

Croatian Journal of Food Science and Technology

As consumption of pasta is becoming more popular especially among the school children, pasta will... more As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of these with advantage of having several health benefits. Furthermore, the results of this study could provide the industry useful information about potential utilization of different non-conventional ingredients in food formulations and product development for new functional foods.

Journal of Biological and chemical Chronicles

INTRODUCTION: Across globe research is been conducted to assess the efficacy of many emerging non... more INTRODUCTION: Across globe research is been conducted to assess the efficacy of many emerging non-thermal technologies in food processes to minimize the deleterious effects of thermal conventional process like, pulsed electric field 1 , Ohmic heating 2 , ultraviolet light 3 , pulsed-light technology 4,5 , ultrasound 6 , cold plasma 7 , high hydrostatic pressure 8 and ultra-high pressure homogenization 9. Consumers crave for food with better nutritional quality, coupled with food safety and use of green technology. 10 The number of potential applications for supercritical fluid extraction (SFE) continues to grow globally, which is verified through the increase in patents deposited in the last few years. It is observed that its application is already part of the present scenery, being mainly impelled by the growing demand of high quality products demand and economy's globalization. Besides that, it also stands out in its use in the commerce of pharmaceutical, food, chemical, and cosmetic materials. The increase in the application of this technology in the industrial area is mainly due to the selectivity, facility, and separation capacity that the technique allows in obtaining a great number of organic compounds, of which many are impossible or nonviable to extract through traditional processes, or those whose purification needs high resolution columns , not always available in the national market, thereby making the utilization very costly. The high utilization of organic solvents in the different industrial processes, such as fat and oil extraction, obtaining bioactive functional compounds, removal of heavy metals, polymer processing, fuel production, among others, represent a globally discussed issue, due to the harm caused to the environment. In light of this picture, in 1987, the Montreal Protocol was introduced, and in 1997 the Kyoto Protocol, which had as the main objective to restrict or eliminate the production and utilization of solvents that cause harm to the ozone layer. 11 The great interest of the scientific community and the industrial sector for SFE is directly related to the restrictions to the use of organic solvents, both in the preparative processes of samples used in the various industries, and in a higher ecological consciousness in the use of different analysis methods involving extraction. The extraction technique most widely known as supercritical fluid Extraction (SFE) Since its inception has been touted for its exceptional performance. 12 Presently, the utilization of SFE is extensively applied not only to the food and drug areas, but also in the areas of toxicology, chemistry, environment, textile, petrochemical, polymers, among others. 13 Significant

Current Nutrition & Food Science

Background: The present investigation was carried to develop amaranth based wheat flour bread. Pr... more 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. ...

Journal of Food Processing and Preservation, 2016

The aim of this study was to evaluate the storage stability of millet pomace based functional pas... more The aim of this study was to evaluate the storage stability of millet pomace based functional pasta in two different packaging material LDPE (low density polyethyl-ene) and BOPP (bioxially oriented polypropylene) at accelerated condition. Quality parameters like moisture content, total plate count, firmness, cooking loss and color of developed functional pasta was evaluated at an interval of 1 month during 4 months of storage period. Nonsignificant (P < 0.05) variations were observed in cooking loss and firmness. Moisture content and total plate count of functional pasta were significantly (P < 0.05) affected during the entire storage period. Color change (DE) also showed significant difference during accelerated condition. However, yeast, E. coli, mold and salmonella were not detected. Overall acceptability of product remained good even after 4 months of storage on the basis of determined parameters. The kinetics of quality parameter change was of zero order.

Journal of Food Measurement and Characterization, 2016

Journal of Food Processing & Technology, 2016

Journal of the Saudi Society of Agricultural Sciences, 2016