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Your search keyword '"Hasnain, Abid"' showing total 193 results
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193 results on '"Hasnain, Abid"'

44. Rheological, textural and digestibility characteristics of chapatti as affected by RS4 starch prepared from corn and sorghum.

Author

Shaikh, Faiza, Ali, Tahira Mohsin, Arif, Saqib, Raza, Lubna, and Hasnain, Abid

Subjects
SORGHUM, GLYCEMIC index, STARCH, CORN, FLOUR, PEOPLE with diabetes
Abstract

RS4 is a functional ingredient possessing physiological benefits and desirable functional properties. The conventional fibers like cereal brans increase nutritional profile of food but adversely affect sensory profile. Therefore, the objective of this study was to incorporate corn and sorghum based resistant starch i.e. RS4 (starch citrates) in chapatti up to 15%. RS4 substitution produced dough that was stronger and resistant to shear. The corn based RS4 substituted dough exhibited elastic behavior throughout the frequency range. The % critical strain of corn at 10% and 15% of substitution was significantly higher than control. The chapattis produced were soft and extensible, having low glycemic index (pGI). The predicted glycemic index (pGI) of chapattis decreased from 57.25 to 44.97, with significant decrease being observed for sorghum based chapatti. The RS4 incorporated chapattis had similar sensory acceptance compared to that of control. The incorporation of RS4 in chapatti decreases glycemic index without affecting the sensory profile of the chapatti and hence it could be beneficial for calorie conscious and diabetic patients. [ABSTRACT FROM AUTHOR]

Published
2023
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49. Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese.

Author

Mehfooz, Tooba, Mohsin Ali, Tahira, Ahsan, Maria, Abdullah, Sana, and Hasnain, Abid

Subjects
STARCH, BARLEY, MOZZARELLA cheese, CASEINS, RENNET, CHEESE
Abstract

Mozzarella cheese imitates were prepared using native and hydroxypropylated barley starches. The extent of modification was 3%, 6%, and 9%. Native barley starch cheese was denoted as NB and hydroxypropylated barely cheeses were marked as 3HPS, 6HPS, and 9HPS, respectively. In all the imitation cheese, rennet casein was replaced with the aforementioned barley starches at the level of 15%. Improved melting characteristics were observed in case of NB, 3HPS, and 6HPS mozzarella cheese samples. Better stretchability was observed in case of cheese prepared from hydroxypropylated barley starch than native and control. The 9HPS incorporated cheese showed the most variation in rheological behavior with no cross‐over temperature and the least melt index as compared to other cheese samples. Novelty impact statement: Hydroxypropylated barley starch was used as partial casein replacer in imitation mozzarella cheese. The casein replaced cheeses were noted to have improved stretch and melt properties. [ABSTRACT FROM AUTHOR]

Published
2021
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