Khalid Gul

Abstract The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases, as such lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically-active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases like cancer, CVDs, obesity and GI tract disorders. Lot of research is need to substantiate the potential health benefits of those foods for which the diet-health relationships are not sufficiently validated and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.

ABSTRACT In the present study, modification of cassava starch was carried out by carboxy methyl cellulose along with sodium alginate followed by dry heating at 130oC for 2 to 4h. The purpose of starch modification using natural ingredients was to study the characteristics which are indicators of broader application of starch otherwise achieved by chemical modifications of being considered non-natural. Physicochemical, pasting, thermal and morphological characteristics are chosen to explore the effect of modification on starch. Water and oil binding capacities as well as paste clarity increased whereas solubility and swelling power decreased significantly due to modification with hydrocolloids and dry heating. Pasting characteristics such as peak and final viscosities increased significantly with carboxy methyl cellulose and dry heating both, whereas with sodium alginate similar effect was admitted only after dry heating. The setback and breakdown of starch was also controlled significantly due to modification. Modification had a negative significant effect on thermal properties of starch such as To, Tp, Te and ΔH. Scanning electron micrographs revealed some surface cracking due to heat treatment which got diminished after prolonged heating and gum addition. Starch granules got agglomerated as a result of gum addition and initial heating because of leaching of amylose as well as due to decreased granule interspacing but the effect was reversed upon further heating. Granules cluster formation and agglomeration was more pronounced in carboxy methyl cellulose modification as compared to sodium alginate.

ABSTRACT Rice bran is a by-product of rice milling industry and constitutes around 10% of the total weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and germ. Rice bran is a rich source of vitamins, minerals, essential fatty acids, dietary fibre and other sterols. There is a widespread scientific agreement on various health benefits associated with consumption of dietary fibre. Consumer attitude towards health foods is promising and the scope of functional foods is growing in the world markets; rice bran is finding increased applications in food, nutraceutical and pharmaceutical industries. However, potential applications of rice bran in food industry are limited by its instability owing to rancidity caused by exposure of oil to lipases during milling. Various methods of stabilization have been carried out, paving way for supplementation of rice bran in numerous food preparations. Considering the importance of rice bran, this review aims to focus on the functionalities of rice bran, its health benefits and potential applications in food industry.

ABSTRACT Comparative analysis of physicochemical, pasting and thermal properties of water chestnut (Trapa natans) flours from Jammu and Kashmir (WCF [K]) and Punjab (WCF [P]) was carried out. Flour from WCF (P) had higher moisture, ash, bulk density, true density and apparent density while that from Jammu and Kashmir had higher protein, fat, carbohydrate content and L, a, b values. WCF (P) had larger particle size than WCF (K) and most of the sieves retained maximum number of flour particles of WCF (P). Water-binding capacity (90%) and oil binding capacity (60%) of WCF (P) were significantly higher than that of WCF(K), 88% and 57%, respectively. WCF (P) exhibited higher swelling power than flour from WCF (K). Thermal analysis results showed that onset, peak and end temperature, and enthalpy of gelatinization were higher in WCF (P). Peak viscosity (2,581 cP) and breakdown viscosity (870 cP) were found to be higher in case of WCF (K).

Abstract The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases, as such lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically-active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases like cancer, CVDs, obesity and GI tract disorders. Lot of research is need to substantiate the potential health benefits of those foods for which the diet-health relationships are not sufficiently validated and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.

Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. They are responsible for the bright attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 300 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin rich foods may help boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is challenging task due to their low stability towards environmental conditions du...

ABSTRACT Gluten-free cakes were prepared from two different varieties of water chestnut (Kashmir [WCF K] and Punjab [WCF P]) flours. Hydrocolloids (sodium alginate, guar gum and carboxymethyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF (K) with carboxymethyl cellulose (CMC) (1%) had lower moisture, whereas WCF (K) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF (K) with sodium alginate (1%). Calorific value was higher in WCF (P) sodium alginate (1%) added cake and lower in case of WCF (K) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF (K) with guar gum (1%), and cakes prepared from WCF (P) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel.

The dried stem tubers of Pinellia ternata (Thunb.) Breit, P. pedatisecta Schott and Typhonium flagelliforme (Lodd.) Blume from the Araceae family are used as Chinese medicines, namely Banxia, Zhangye Banxia and Shui Banxia, respectively. They have been reported to have a strong irritative effect on mucosa. Previous studies have indicated that the pure raphides of calcium oxalate contained in the stem tubers of three plants have attributed to this strong irritation. However, the processed products of the stem tubers of P. ternata, including Fabanxia, Qingbanxia and Jiangbanxia, have been found to have no irritative effects on mucosa. Currently, the secondary metabolites from the raphides of calcium oxalate contained in the stem tubers of P. ternata with its processed products, P. pedatisecta and T. flagelliforme were analyzed by means of laser microdissection and ultra-high performance liquid chromatography-quadrupole/ time of flight-mass spectrometry. The results indicate that the stem tubers of P. ternata P. pedatisecta and T. flagelliforme mainly contain amino acids, fatty acids, cyclic dipeptides and alkaloids. The secondary metabolite profile of the stem tuber of P. ternata was different from those of its processed products, Fabanxia, Qingbanxia and Jiangbanxia. However, the secondary metabolites from their raphides of calcium oxalate all contained beta-sitosterol, sitosterol palmitate, trigonelline, octadecenoic acid, pedatisectine A and thymidine. The raphides of calcium oxalate from P. ternata, P. pedatisecta and T. flagelliforme do not include any specific irritants. The results indicated that the irritation induced by raphides of calcium oxalate of three Araceae family plants is not relevant to the secondary metabolites but relates to the special needle shape.