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Research paper thumbnail of Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars

Food Science and Technology

Moringa the miracle tree is rich source of protein and its protein content are comparable with me... more Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T 4 (15% protein isolate) and T 3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T 4 and T 3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.

Research paper thumbnail of Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits

Food Science and Technology

Fruits have an important role in providing valuable nutritional components for maintaining human ... more Fruits have an important role in providing valuable nutritional components for maintaining human health. However, due to the lack of awareness and information regarding the nutritional composition of different fruits peel, a great part of the fruit in the form of peel is wasted without proper utilization. Fruits peels have been reported as an important source of various bioactive and nutritional components including tannins, flavonoids, phenols and anthocyanins (Ani & Abel, 2018; Orak et al., 2012) which possess antimicrobial and antioxidant activities (Barathikannan et al., 2016; Maniyan et al., 2015). Citrullus lanatus commonly known as watermelon is a popular species of the family Cucurbitaceae originated from southern Africa (Olamide et al., 2011). Investigation of the watermelon fruits revealed that it is a good source of different beneficial chemical constituents (Tlili et al., 2011). This plant has been also reported for holding different pharmacological activities including anti-inflammatory, antiplasmodial, antibacterial, analgesic, hepatoprotective, antidiabetic and antioxidant (Kumawat, 2017). Punica protopunica known as pomegranate tree or Socotran pomegranate originated from the island Socotra (Yemen), differ from the common pomegranate (P. granatum) in color and sweetness. These are the two sole species of the genus Punica from the family Lythraceae, where the species granatum got more attention for investigation of its chemical constituents and biological activities than protopunica (Al-Huqail et al., 2018). Different biological activities such as antioxidant, anti

Research paper thumbnail of Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

Food Science and Technology, 2021

The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger... more The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

Research paper thumbnail of Safety assessment of Spirulina platensis through sprague dawley rats modeling

Food Science and Technology, 2019

Research paper thumbnail of Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Food Science and Technology, 2019

Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage ... more Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (COS) leading to sugar accumulation and browning of chips. Slowing down the COS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1 g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

Research paper thumbnail of Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

Food Science and Technology, 2019

Vitamin C is imperative component of our nutrition and used as additive in many foods owing to it... more Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF.

Research paper thumbnail of Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars

Food Science and Technology

Moringa the miracle tree is rich source of protein and its protein content are comparable with me... more Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T 4 (15% protein isolate) and T 3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T 4 and T 3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.

Research paper thumbnail of Comparative evaluation of proximate composition and biological activities of peel extracts of three commonly consumed fruits

Food Science and Technology

Fruits have an important role in providing valuable nutritional components for maintaining human ... more Fruits have an important role in providing valuable nutritional components for maintaining human health. However, due to the lack of awareness and information regarding the nutritional composition of different fruits peel, a great part of the fruit in the form of peel is wasted without proper utilization. Fruits peels have been reported as an important source of various bioactive and nutritional components including tannins, flavonoids, phenols and anthocyanins (Ani & Abel, 2018; Orak et al., 2012) which possess antimicrobial and antioxidant activities (Barathikannan et al., 2016; Maniyan et al., 2015). Citrullus lanatus commonly known as watermelon is a popular species of the family Cucurbitaceae originated from southern Africa (Olamide et al., 2011). Investigation of the watermelon fruits revealed that it is a good source of different beneficial chemical constituents (Tlili et al., 2011). This plant has been also reported for holding different pharmacological activities including anti-inflammatory, antiplasmodial, antibacterial, analgesic, hepatoprotective, antidiabetic and antioxidant (Kumawat, 2017). Punica protopunica known as pomegranate tree or Socotran pomegranate originated from the island Socotra (Yemen), differ from the common pomegranate (P. granatum) in color and sweetness. These are the two sole species of the genus Punica from the family Lythraceae, where the species granatum got more attention for investigation of its chemical constituents and biological activities than protopunica (Al-Huqail et al., 2018). Different biological activities such as antioxidant, anti

Research paper thumbnail of Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

Food Science and Technology, 2021

The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger... more The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

Research paper thumbnail of Safety assessment of Spirulina platensis through sprague dawley rats modeling

Food Science and Technology, 2019

Research paper thumbnail of Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Food Science and Technology, 2019

Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage ... more Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (COS) leading to sugar accumulation and browning of chips. Slowing down the COS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1 g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

Research paper thumbnail of Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

Food Science and Technology, 2019

Vitamin C is imperative component of our nutrition and used as additive in many foods owing to it... more Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF.