|
Showing 1 - 11 of
11 matches in All Departments
Ever since the beginnings of agriculture, cereals have provided
unlimited health benefits to mankind as a staple food in our diet.
Cereals are rich in complex carbohydrates that provide us ample
energy, and help to prevent many diseases such as constipation,
colon disorders, and high blood sugar levels. They enrich our
overall health with abundant proteins, fats, lipids, minerals,
vitamins, and enzymes. In every part of the world cereals are
consumed for breakfast, lunch or dinner. Cereal Grains:
Composition, Nutritional Attributes, and Potential Applications
provides an overview of cereals including their properties,
chemical composition, applications, postharvest losses, storage,
and quality. Various well-versed researchers across the globe share
their knowledge and experience covering cereal's role in food
security, allergens in grains, phytochemical profile, industrial
applications, health benefits, global standard of cereals, and
recent advances in cereal processing. Key Features: Contains
comprehensive information on general composition and properties of
cereals. Discusses the recent advances in cereal technology
Provides knowledge on bioactive characterization of cereal grains
Contain information on future aspect of grain quality and allergens
in cereal grains This handbook is a valuable resource for students,
researchers, and industrial practitioners who wish to enhance their
knowledge and insights on cereal science. Researchers, scientists,
and other professionals working in various cereal processing
industries and other horticultural departments will also find the
comprehensive information relevant to their work.
Germinated grain was used in China not only for food but for
medicine 5000 years ago. Germination is a natural biological
process of plants by which the seeds come out of latency stage.
Germination has profound effect on nutritional quality of the
cereal. An advance treatment choice for CD is 'Protease therapy'
which uses particular protein hydrolysis enzymes to breakdown
gluten peptides which are rich in proline content into small
peptides which are not harmful to intestinal T. Germinated cereal
proteases have distinctive benefits when compared to microbial and
fungal peptidases. They are very good replacements to recombinant
proteases especially to those patients of CD which are susceptible
to those proteases and whose cost of production is very high
Different raw materials including twenty one date palm varieties
grown in Pakistan were analyzed for their physico-chemical
characteristics to assess their suitability for the preparation of
date bars. All date varieties are good source of sugars like
fructose, minerals like potassium, calcium, magnesium and iron,
phenolic compounds indicating their antioxidant capacity but are
low in anti-nutritional factors and thus are suitable for
consumption and processing. On the basis of results of
physico-chemical analysis, best suited date variety (Karblain),
gram flour (roasted), corn flour (roasted), peanuts and almonds
were found suitable to contribute towards nutritional requirements
including energy and protein for the preparation of date bars.
Protein level in date bars was optimized using Response Surface
Methodology. Whey protein concentrate and vetch protein isolates
were used for protein supplementation. Date bars were found
suitable for storage at ambient conditions upto three months
without any deterioration in quality attributes and stability.
Wheat is the most important cereal crop of world population which
is the cheapest and principal source of carbohydrates and proteins
in our daily diet. It is one of the leading cereal grain produced,
consumed and processed in the country. In developing countries like
Pakistan wheat is consumed as staple food. Quality characteristics
of wheat are determined by different physiochemical and rheological
analysis. Mostly AACC methods are used for testing and evaluating
the quality of wheat but these methods are expensive, time
consuming and cause destruction of samples. Fourier transforms
infrared (FTIR) spectroscopy is one of the most important tools
used for analyzing wheat for different physical and chemical tests.
This method is rapid and sensitive with a great variety of sampling
techniques and instrumentation is inexpensive. The infrared
absorption spectrum of a compound is probably its unique physical
property and samples can be evaluated on its basis. The aim of the
recent study is to identify different wheat varieties for different
quality parameters through FTIR and their advantages over standard
methods.
Sesame (Sesamum indicum L.) is the most important and oldest crop
on the globe. sesame has good shelf life properties and these
properties are due to occurrence of sesamol that has antioxidant
potential. the current study was formulated to study the effect of
partial substitution of fat with sesame oil at different levels,
its effect on physico-chemical, nutritional and sesory
characteristics of doughnuts. The results showed that the seed
contained oil content 51.9%, 1.09% free fatty acid, iodine value
110 (gI2/100g), refractive Index 1.46, specific gravity (g/cm3)
0.915, smoke point 177oC and saponification value 189 (mg KOH/g).
The major saturated fatty acids in sesame oil were caprilic acid
(16.9%) and palmitic acid (16.0%) followed by eicosanoic acid. It
also contained capric acid, myristic acid, linolenic acid and
behenic acid in least amount. Sesame oil was replaced with fat in
doughnuts contained different saturated fatty acids in doughnuts
were palmitic (8.68%) and stearic (5.474%) acids with small amount
of linoleic acid (10.9%). Theses fatty acids were present in
doughnuts due to replacement of sesame oil with butter fat.
Functional foods are gaining popularity worldwide owing to the
consumer's trend towards natural cure by means of dietary
modifications. Garlic (Allium sativum L., ) is one of the most
essential herbaceous plants that have been probed against various
life sight related disorders. It is helpful in various biological
functions due to array of phytochemicals. These components provide
synergistic effect against various threats but still need further
attention of the researchers. It is assumed that health promoting
potential of garlic is mainly attributed to sulfur as well as non
sulfur containing compounds. However, pharmacological effectiveness
is linked to organosulphur compounds, particularly cysteine
sulfoxides and thiosulfinates. Globally, garlic and its various
preparations like fresh garlic juice, garlic powder, garlic
extract, and garlic oil are becoming popular against numerous
physiological menaces. Both in vivo & in vitro studies have
elucidated the potential of garlic against variety of metabolic
syndromes. Garlic has wide applications as antioxidant, antifungal,
antithrombotic, hypocholestrolemic & hypoglycemic agent and
could also improve the immune dysfunction and cancer
Chicken is a very popular food in Pakistan as well as throughout
the world because it is delicious, nutritious and can be prepared a
multitude of ways.Now a days the link between diet and health has
become pivotal because of the prevalence of diet related diseases
like obesity, diabetes, hypertension and cardiovascular diseases.so
people are now choosy in their demand of meat and meat products due
to health related issues.This study was intended to produce the
healthy and antioxidant enriched broiler meat and meat
products.Alpha lipoic acid(ALA) and Alpha tocopherol acetate(ATA)
enriched diet was supplemented to the birds through feed for a time
period of 42 days.After slaughtering the fresh meat and meat
products(Nuggets and Patties) were analyzed for different
analysis.The results confirmed the health benefits of healthier and
antioxidant enriched broiler meat and meat products.
Wheat (Triticum aestivum) is dominant staple crop of the world.It
is one of the cereals more consumed in the preparation of bread,
cookies, pizzas, cakes etc. Wheat flour is the most important
constituent of pizza crust. Pizza ranks among the world's most
widespread foods.It is also imperative that the manufactures of
pizza should not depend on a single variety but must have an
alternative variety time to time. Individual varieties may vary in
their bread making quality, dough characteristics and milling
properties. This book has been designed to evaluate the new wheat
varieties evolved for various quality parameters in order to
identify wheat variety which can meet the standard specifications
required for the production of pizza. The main objectives of this
project were to characterize Pakistani wheat varieties for their
physico-chemical, rheological and technological properties, and to
identify the wheat variety suitable for pizza production. This will
help wheat breeders in developing new wheat cultivars and it will
also help pizza industries in developing new pizza products with
known wheat characteristics.
Now a days people are interested to consume meat of good quality
and higher shelf life. So study was premeditated to evaluate the
lipid stability and antioxidative potential of leg and breast
microsomal fraction of broiler meat fed on alpha-lipoic acid (ALA)
and alpha-tocopherol acetate (Vit.E). Broilers were fed on feed
supplemented with Vit.E (200 mg/kg of feed) for first three weeks
of growth and during last three weeks broilers were fed on feed
supplemented with ALA ( 25, 75, 150 mg/ kg of feed) and constant
level of Vit.E (200 mg/kg of feed). The body weight of the carcass
was measured after the three weeks of growth until six weeks. TBARS
(Thiobarbituric acid reactive oxygen species) were calculated.
Quantification of - lipoic acid and - tocopherol was also done
Nutraceutical products are an ever-evolving creative process that
goes beyond scientific empiricism. Beta-glucan is one of the
valuable nutraceutical polysaccharide having proven health
benefits. Previously, beta glucan was very expensive to
manufacture. Recent developments in manufacturing have made this
product affordable. This book portrait all issues regarding
extraction of -glucan from cereal source their characterization for
end use and finally utilization into various products. A great deal
of information is gathered about health implication and safety of
-glucan making this book valuable for food processor, researcher,
academicians and students of Food science & Nutrition. This
book contain: Low cost Extraction technology for -glucan;Previous
research highlighting issues about sources of -glucan, Extraction
techniques, physicochemical and functional properties, Viscosity
and Food application of -glucan; Characterization of -glucan for
industrial application; Nutritional and nutraceutical aspects of
-glucan; Rheological changes that may appear through incorporation
of -glucan; Exploring potential of -glucan for incorporation into
bread
We are what we eat. All living creatures need to take in nutrients
to live. Nutrients provide energy for processes in the body and
promote growth, maintenance and repair. The classes of nutrients
are carbohydrates, proteins, fats, vitamins, and minerals.
Sunflower seeds are good source of all these nutrients.Plant foods
such as fruits, vegetables, oil crops and whole grains contain many
components that are beneficial to human health. Research supports
that some of these foods, as part of an overall healthful diet,
have the potential to delay the onset of many age-related diseases.
These observations have led to continuing research aimed at
identifying specific bio-active components in foods, such as
antioxidants, which may be responsible for improving and
maintaining health. Health and nutrition rank high for consumers
who want foods that are as good for them as they are good to eat.
Sunflower oil and kernels meet that challenge with their
combination of nutrients and health benefits. The consumption of
sunflower seeds results in increasing nutrients and phytochemicals
in diet and ultimately can lead human beings to healthier life
style.
|
|