Amir Gull

University of Kashmir · Department of Food Science & Technology

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties...

The purpose of this study was to evaluate the effect of the incorporation of buckwheat flour and almond flour at concentrations 100:0, 90:10, 80:20 and 70:30% w/v on physicochemical, functional, rheological, baking properties and antioxidant activity of developed gluten-free biscuits. Significant differences (p ≤ 0.05) in nutritional, functional an...

Ginger oleoresin is widely used as a flavouring agent in many foods. But its bioactive components are unstable as being sensitive to heat, humidity and light. Hence this study proposes the encapsulation of ginger oleoresin in order to protect it and regulate its release in the gastrointestinal system via spray drying utilising whey protein isolate...

The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edgemethods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsionbased coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New op-portunities are being created in a...

This study aimed to study the effect of antioxidants, storage temperature, packaging materials and storage period in medium shelled walnut kernels (Hamdan) variety. Walnut kernels were subjected to mechanical drying (40 °C), standardised and treated with antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoulene (BHT) in combination a...

Fruit and vegetables are used in almost every diet around the world [1]. In recent years, a lot of attention has been given towards the study of bioactive compounds from plant foods to elucidate their contribution to health. Many epidemiological studies have reported an inverse relationship between the intake of photo-chemicals and the incidence of...

Lipid oxidation of unsaturated fatty acids is the main cause of quality reduction in nuts. To protect the quality of walnut kernels, edible coatings play an important role. Fresh kernels were coated with sodium alginate added with α-tocopherol at concentrations 0.25, 0.5 and 0.75% (w/v) and assessed for moisture content, weight loss percentage, fir...

The influence of air inlet temperature at 155, 165 and 175 °C and whey protein isolate (WPI) of 15, 25 and 35% concentration on numerous parameters of ginger oleoresin powder produced by spray drying was examined in this research. Powder recovery increased dramatically from 23.35 to 68.43% and 53.66 to 64.27%, respectively, as WPI concentration inc...

Walnut oil is extremely nutrient dense. It has plenty of oil and is high in fatty acids, which have positive biological properties and have a favorable impact on blood lipids and lipoproteins. Walnut oil is low in saturated fatty acids and high in unsaturated fatty acids as well as being high in other vital nutrients. Walnut oil can be extracted us...

In the last 10 years there has been an exponential increase in adoption of high density farming which leads to better yield and higher quality fruits, thus improving the economic return. Handbook of Plum Fruit: Production, Postharvest Science & Processing Technology covers all the recent advances in plum production, harvesting, handling and process...

BACKGROUND Ginger oleoresin is prone to destruction from air, light and high temperatures and has a limited shelf life if kept improperly. Its viscous and sticky characteristics also make it difficult to handle and utilize. These issues can be solved via microencapsulation. The goal of this research was to evaluate how different wall materials affe...

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food product...

In this study pomegranate peel extract was evaluated as source of antioxidants encapsulated by nano-emulsions in soybean oil. Encapsulating agents maltodextrin (MD), whey proteins isolate (WPI) and complex of maltodextrin and whey protein isolate (MD/WPI) (1:1) were used as wall material. Average droplet size of primary W/O and double W/O/W nanoemu...

Living systems respond to external stimuli adapting themselves to changing conditions. Smart polymers or intelligent materials are materials that can exhibit stimuli-sensitive properties and are becoming important in many commercial applications. These polymers undergo large reversible changes, either physical or chemical, in their properties as a...

Anthocyanins are one of the most widely distributed water-soluble plant pigments responsible for a wide range of colors. These are considered as potent antioxidants. As these can be used for preventing diabetes, cardiovascular diseases, certain cancers, these compounds also improve visual ability and have neuroprotective effect. Being present in th...

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...

With increase in public knowledge of the demand for health maintenance, it is of great meaning to search new biological wild plants. Hawthorn, which belongs to the genus Crataegus and the Rosaceae family, is extensively spread in cold and temperate zones throughout Asia, Europe, and North America (Nieto-ngel, 2007; Chang et al., 2002). Crataegus sp...

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store mainta...

Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeration for a period of 12 days. Results showed all the three coatings maintained fruit quality parameters during storage compared to control. Among all the coatings, carrageen...

Purpose The 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...

The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi slices during storage at 5±1 °C for 7 days was studied. Nanoemulsion coating formulations used were alginate 2% (w/w) and carboxymethylcellulose 2% (w/w) containing Tween...

The effect of nanoemulsion coatings with antioxidant and antimicrobial agents on the physicochemical, antioxidant properties and microbial stability of ready to eat fresh cut kiwi slices during storage at 5±1 °C for 7 days was studied. Nanoemulsion coating formulations used were alginate 2% (w/w) and carboxymethylcellulose 2% (w/w) containing Tween...

The effect of nanochitosan coating containing pomegranate peel extract (PPE) at concentrations 0.5, 0.75 and 1% (w/v) on postharvest quality of apricot fruit was studied during storage at 4 • C for 30 days. Nanoemulsions showed significant increase in droplet diameter 275-400 nm, decrease in zeta potential − 30-23 mV and viscosity 90-76 mPas − 1 wi...

The present study was conducted to optimize the operational conditions for development of spray dried ginger oleoresin powder by using response surface methodology (RSM). The carrier agent concentration (15-30 %), gingerol concentration (10-30 %), inlet temperature (155-175 °C and feed flow rate (300-500 ml/hr) were kept as independent variables. W...

The present study was conducted to optimize the operational conditions for development of spray dried ginger oleoresin powder by using response surface methodology (RSM). The carrier agent concentration (15‐30%), gingerol concentration (10‐30%), inlet temperature (155‐175 °C and feed flow rate (300‐500 ml/hr) were kept as independent variables. Whi...

A delicious fruit, Litchi chinensis, is commercially grown for food consumption and has numerous health benefits. Since it has numerous biological functions, this fruit has increasingly gained huge amount of popularity. Every part be its seed, pulp or coat equally is nutritionally important and valuable since it contains benefits like antioxidant,...

Since the past two decades, kiwi is one of the popular antioxidant fruits which has become widely sought due to its large production and various medicinal properties. Actinidia deliciosa ‘Hayward.’ Hayward is the most widely planted kiwifruit cultivar that possesses about half of kiwifruit cultivars globally. Kiwi being the sixth most valuable frui...

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular dis...

Hazelnut belongs to the genus Coryllus and family Betulaceae. Hazelnut contains 10–22% carbohydrate, 1–3% cellulose and pectin, protein content of 10–24%, 50–73% fat and ash content of 2.4–2.8%. It is a good source of phytochemicals, fatty acid especially monounsaturated fatty acids, and fat-soluble bioactive compounds (tocopherol, phytosterols). I...

Turnips are considered essential for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals. They are ingested progressively as a prime source of needful nutrients by humans and constitute an important crop globally. They are attractive for consumers not only for the nutritional value, but they contain a unique...

Tomato is the major fruit and vegetable crop produced worldwide. India is the second-largest producer of tomato after China. According to FAOSTAT 2018, India produced18.74 million tons with productivity rate 21.24 ton/Ha. Consumption of tomato fruits is considered as healthy diets that have potential to reduce the risk of cancer, osteoporosis and c...

Raisins are grapes which are in the dried form of different varieties of Vitis vinifera which are consumed all over the world. Raisins are rich in dietary fiber that has prebiotic effect. Raisins are an important source of many bioactive compounds such as phenolic compound and flavonoids polyphenols act as secondary metabolites in the biological ac...

Alginates are most favored, which are natural hydrophilic polysaccharide biopolymers extracted from marine brown algae (Phaeophyceae sp.) and produced as an extracellular matrix by some bacterial species. Traditionally, alginates have been used as thickeners, emulsifiers, and stabilizing agents in a number of food applications. A number of new food...

This book provides a comprehensive review of the antioxidant value of widely consumed fruits. Each chapter covers the botanical description, nutritional & health properties of these popular fruits. Fruits are one of the most important indicators of dietary quality and offer protective effects against several chronic diseases such as cardiovascular...

Carrot pickle is a traditional fermented food produced all over the world. The continuous fermentation during marketing and storage resulting in over acidification, softening, undesirable aroma, and color. This study was conducted to develop fermented vegetable pickle from carrot added with spices and salt (3.5%). The aim of the study was to invest...

The effect of antioxidants, temperature, packaging materials and storage periods was investigated in medium shelled walnut kernels (Hamdan) variety. The kernels were mechanically dried (40 °C), standardized and treated with butylated hydroxylanisole and butylated hydroxytoluene in combination at concentrations (0.015%) each. Then packed in laminate...

Fruits and vegetables have an abundant source of carotenoids, anthocyanins, antioxidants and vitamins in them. These fruits and vegetables are usually subjected to a huge number of processing operations before consumption for example apart from fresh fruit consumption fruits are usually subjected to juicing, canning and drying, while vegetables are...

The influence of three hydrocolloids namely xanthan gum, pectin, and guar gum at concentrations of 1.5% were studied to assess the cloud stability of sea buckthorn squash. The prepared squash was subjected to physicochemical, phenolic, antioxidant and sensory evaluation at 0, 30, 60 and 90 days of storage. In general, there was an increase in TSS,...

This study was carried out to evaluate the effect of different pretreatments, drying methods, and storage period on physicochemical and nutraceutical properties of tomato powder. The results revealed that freeze-dried tomato powder showed significantly (p < .05) higher ash, total sugar, reducing sugar, ascorbic acid, lycopene, β-carotene, lightnes...

Supercritical fluid Extraction (SFE) is a green technology as use of supercritical CO2 (SC-CO2) is the most widely used since it is nontoxic, non-flammable, non-corrosive, and easy to handle allowing supercritical operation at low pressures and near room temperature. Supercritical CO2 (SC-CO2) is cheap and readily available in bulk quantities with...

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. Results revealed an increase in moisture content from 31.41 -33.35%, ash content 0.95-1.52%, protein content 12.19% -13.23%...

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 c...

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 co...

Convenience and palatability make the pasta more popular worldwide and very recently it is gaining popularity among the common man in India too. This traditional cereal based food is a result of dough or moisture enriched flour, shaped into various forms. Spaghetti, macaroni and vermicelli are the popular pasta forms. Normally, this product is high...

A B S T R A C T The present study was carried out to determine the changes in various quality characteristics of pomegranate juice concentrate at refrigerated storage (4°C). Effect of refrigerated storage on anthocyanin, ascorbic acid, total phenolic content and antioxidant activity of pomegranate juice concentrate was determined for 42 days of sto...

The aim of this work was to study drying kinetics and to analyze effect of drying temperature on different quality attributes of functional pasta. Drying characteristics of developed millet based pasta were investigated at a temperature range of 50–80 °C in a convective tray drier at constant air velocity of 0.05 m s⁻¹. Results indicated temperatur...

Prunus armeniaca L. also known as ‘apricot’ or ‘khubbani’ belongs to family Rosaceae. Being temperate fruit these are grown in regions with favorable environmental conditions and having well differentiated seasons. Among stone fruits apricot occupies a distinct position due to its potentials functional properties Fruit size ranges from 20 to 60 g....

Prunus armeniaca L. also known as ‘apricot’ or ‘khubbani’ belongs to family Rosaceae. Being temperate fruit these are grown in regions with favorable environmental conditions and having well differentiated seasons. Among stone fruits apricot occupies a distinct position due to its potentials functional properties Fruit size ranges from 20 to 60 g....

Prunus armeniaca L. also known as ‘apricot’ or ‘khubbani’ belongs to family Rosaceae. Being temperate fruit these are grown in regions with favorable environmental conditions and having well differentiated seasons. Among stone fruits apricot occupies a distinct position due to its potentials functional properties Fruit size ranges from 20 to 60 g....

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 polyethylene) and BOPP (bioxially oriented polypropylene) at accelerated condition. Quality parameters like moisture content, total plate count, firmness, cooking loss and color of developed funct...

Finger millet (Eleusine Coracana L.) also known as African millet and is commonly called “ragi” in India. It is having excellent nutritional value and even superior to other common cereals. It is richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are Oleic (49%), linoleic (25%) and p...

In the present study finger and pearl millet grains were milled and sieved to obtain flour. The flours were evaluated for chemical composition, nutritional, antinutritional, pasting and micro structural properties. Significant difference (p < 0.05) in nutrient and antinutrient contents was found among the millet flours. Protein, ash and fiber conte...

The present study was aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% Finger millet flour, 12% Pearl millet flour, 4% carboxy methyl cellulose (CMC) and 64% composite flour cont...

This study was conducted to evaluate the quality of juice concentrates and studying their physio-chemical parameters and organoleptic characteristics. Two commercially available brands of apple juice concentrate were randomly selected from local market of Kashmir valley and labeled with laboratory codes (A and B). One from district Sopore and anoth...

The objective of this study was to examine how biopolymer coatings at concentrations (1, 2% w/v) incorporated with anti-browning agents (0.75% w/v) influenced the characteristics of strawberry fruit during refrigeration storage. The addition of biopolymer coatings increased the firmness, reduced browning index compared to the control. Emulsion coat...

Whey Protein concentrate (WPC) was incorporated into cookies at different levels (0, 2, 4, and 6%). Cookies were analyzed for physicochemical, color, textural, microbial, and sensory attributes. Physicochemical analysis revealed that 6% WPC supplemented cookies shows maximum protein content (13.22%), moisture content (11.33%), fat content (23.08%),...

Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). S...

Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits...

Finger millet (Eleusine coracana L.) is also known as African millet and is commonly called “ragi” in India. It has excellent nutritional value and is even superior to other common cereals. It is a richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are oleic (49%), linoleic (25%), an...

In this study, breads supplemented with different contents of water chestnut flour (wheat: water chestnut flour ratios; 100:0, 97:3, 94:6 and 91:9) were evaluated on the basis of Physical characteristics, color and microbial analysis. Based on physical, and color analysis wheat breads supplemented with 3% level of water chestnut flour were found op...

Bread is among the popular foods in the world and its development in recent years has gone up many folds. The bread was prepared with different compositions of wheat flour and water chestnut flours (T1, T2 and T3). The composition ratio of the flours for three treatments was 9.7:0.3, 9.4:0.6 and 9.1:0.9. The bread with 3 % supplementation with wate...

Bread is among the popular foods in the world and its development in recent years has gone up many folds. The bread was prepared with different compositions of wheat flour and water chestnut flours (T1, T2 and T3). The composition ratio of the flours for three treatments was 9.7:0.3, 9.4:0.6 and 9.1:0.9. The bread with 3 % supplementation with wate...

The use of robotics in the modern food industry has increased over recent years because of many advantages. However, the industry has not taken to the technology with the same pace as the automotive and other industries due to technical and some other reasons. The high investment rate, variable nature of food products, fragile and perishable charac...

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 f...

Bread is among the popular foods in the world and its development in recent years has gone up many folds. The bread was prepared with different compositions of wheat flour and water chestnut flours (T 1 , T 2 and T 3). The composition ratio of the flours for three treatments was 9.7:0.3, 9.4:0.6 and 9.1:0.9. The bread with 3 % supplementation with...

This review assesses the nutritional and health attributes of finger millet and its utilization in value added foods. Finger millet (Eleusine coracana L.) ragi or mandua is one of the important millet grown extensively in various regions of India and Africa. With regard to protein (6-8%) and fat (1-2%) it is comparable to rice and with respect to m...

This review assesses the nutritional and health attributes of finger millet and its utilization in value added foods. Finger millet (Eleusine coracana L.) ragi or mandua is one of the important millet grown extensively in various regions of India and Africa. With regard to protein (6-8%) and fat (1-2%) it is comparable to rice and with respect to m...

Convenience and palatability make the pasta more popular worldwide and very recently it is gaining popularity among the common man in India too. This traditional cereal based food is a result of dough or moisture enriched flour, shaped in various forms. Spaghetti, macaroni and vermicelli are the popular pasta forms. Normally, this product is high i...

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 li...

Oat has been recognised as a healthful and nutritious cereal containing high concentration of soluble fibre and dense nutrients. Irrespective of nutritionally rich cereal, it has physiological benefits like positive effect on reducing hyperglycaemia, hyperinsulinaemia, hypercholesterolemia and several other benefits are discussed in this review. Th...

Honey is produced by honey-bees as blossom honey or nectar honey by secreting nectars of flowers, and honeydew honey by secreting the exudates of plant sucking insects. The use of honey as medicine and as nutritional food by human being has been in existence from time immemorial. The benefits of honey have been praise highly since ancient times by...