Search

Your search keyword '"Qurat-Ul-eain Hyder Rizvi"' showing total 25 results
Start Over Author "Qurat-Ul-eain Hyder Rizvi"
25 results on '"Qurat-Ul-eain Hyder Rizvi"'

1. Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.)

Author

Qurat Ul Eain Hyder Rizvi, Raquel P. F. Guiné, Naseer Ahmed, Mohd Aaqib Sheikh, Paras Sharma, Imran Sheikh, Ajar Nath Yadav, and Krishan Kumar

Subjects
antioxidant activity, anti-nutrients, bioactive components, germination, nutritional compounds, soaking, Chemical technology, TP1-1185
Abstract

Lima beans (Phaseolus lunatus) and adzuki beans (Vigna angularis) are some of the most nutritious underutilized pulses that are significant in being used as basic ingredients for the preparation of various food products. The present study aimed to determine the impact of soaking and germination on nutritional and bioactive components, in vitro protein digestibility, reducing power, metal chelating capacity, antioxidant activity, and anti-nutritional components of lima and adzuki beans. The findings showed that during the germination treatment, the in vitro protein digestibility of lima and adzuki beans increased by 14.75 and 10.98%, respectively. There was an increase in the antioxidant activity of lima beans by 33.48% and adzuki beans by 71.14% after 72 h of germination, respectively. The reducing power assay of lima and adzuki beans indicated an increase of 49.52 and 36.42%, respectively, during germination. Similarly, the flavonoid and metal chelating activity increased in lima and adzuki beans after 72 h of germination. In contrast, the anti-nutrients, such as phytic acid, tannin content, and trypsin inhibitor activity, decreased significantly p < 0.05 after 72 h of germination. These results are encouraging and allow for utilizing the flour obtained from the germinated beans in functional bakery products, which can contribute to eradicating protein deficiency among some population groups. At the same time, promoting soaking and germination of the beans as a way to enhance the nutritional quality and reduce anti-nutrients can contribute to the interest in these underutilized pulses. They could be seen as an additional tool to improve food security.

Published
2024
Full Text
View/download PDF

2. A descriptive review on nutraceutical constituents, detoxification methods and potential health benefits of flaxseed

Author

Qurat-ul-eain-Hyder Rizvi, Rafeeya Shams, Vinay Kumar Pandey, Aamir Hussain Dar, Anjali Tripathi, and Rahul Singh

Subjects
Food processing and manufacture, TP368-456
Abstract

Flaxseed has become the primary objective of research related to nutrition and diseases, due to its bioactive potential. With an increase in awareness regarding the significance of healthy food products in consumers for their well-being has augmented the demand for the development of functional and nutraceutical foods. It is considered that flaxseed is the prime functional food product as reported by various studies. It contains α-linolenic acid, phytoestrogen, protein, fiber, and micronutrients in significant amounts. Its increasing importance is linked to its capability to lower the incidence of cardiovascular diseases (CVDs), anti-inflammatory, anticancer, laxative effects, and osteoporosis. Flaxseed oil has been utilized as a functional food ingredient in the development of several food products including juices, dairy, cereal, and meat products. The current review covers the various aspects related to the chemical composition of flaxseed, oil extraction techniques, functional properties, and potential health benefits concerning various case studies.

Published
2022
Full Text
View/download PDF

3. Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)

Author

Priyanka Thakur, Krishan Kumar, Naseer Ahmed, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, Tajendra Pal Singh, and Harcharan Singh Dhaliwal

Subjects
Pseudocereals, Germination, Soaking, Anti-nutrients, Antioxidant activity, Phenolic components, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains.

Published
2021
Full Text
View/download PDF

5. Effect of Processing Treatments on the Nutritional, Anti-Nutritional, and Bioactive Composition of Blue Maize (Zea Mays L.)

Author

Divya Chauhan, Krishan Kumar, Naseer Ahmed, Tajendra Pal Singh, Priyanka Thakur, Qurat-Ul-Eain Hyder Rizvi, Ajar Nath Yadav, and Harcharan Singh Dhaliwal

Subjects
Medicine (miscellaneous), Food Science
Abstract

Maize is considered as an important annual cereal crop cultivated widely throughout the world. Blue Maize (Zea mays L.) is a blue-colored variety of maize containing high content of anthocyanin and belongs to the family Poaceae. The current study aimed to evaluate the effect of soaking, germination, natural fermentation, and roasting on nutritional, anti-nutritional, and bioactive components of blue maize. The changes in chemical composition were studied after 12 and 24 h of soaking and 24, 48, and 72 h of germination treatment. The blue maize grains were subjected to natural fermentation for time intervals of 12, 24, and 36 h, and roasting treatment by heating at 180 °C on a hot plate for 10 s. The results revealed that the phenolic content increased significantly (p≤0.05) from 44.88 to 51.56 mg GAE/100g after 36 h fermentation and from 44.88 to 61.05 mg GAE/100g after 72 h of germination whereas it decreased from 44.88 to 35.73 mg GAE/100g during the roasting process. Further, there was a 44.02 and 20.22% increase in protein content during germination and fermentation processes, respectively, and a slight decrease of 2.16% after roasting treatment. The antioxidant activity increased significantly (p≤0.05) from 10.41 to 18.85% during germination and 10.41 to 14.50% during fermentation, respectively. But it was found to get decreased by 6.53% after the roasting process. The anti-nutrients such as phytic acid and tannins declined significantly (p≤0.05) during the processing treatments. Phytic acid decreased to the extent of 63.57, 55.99, and 27%, and tannin contents as 62.5, 50, and 41.66%, after germination, fermentation, and roasting processes, respectively. There was a significant (p≤0.05) increase in mineral contents after all processing treatments of blue maize.

Published
2022
Full Text
View/download PDF

11. List of contributors

Author

Maribel Abadias, Madiha Mohamed Abdel-Hay, Mohsin Bashir Aga, Ingrid Aguiló-Aguayo, Tawheed Amin, Javier R. Arballo, Vahid Baeghbali, Ricardo Durán Barón, Sreejani Barua, Iqra Bashir, Khalid Bashir, Omar Bashir, Shakeel Ahmad Bhat, Laura A. Campañone, Runu Chakraborty, José Reyes Chaparro, Aamir Hussain Dar, Ufaq Fayaz, Gousia Gani, Sandro M. Goñi, Sara Hedayati, Israel Hernández, Abida Jabeen, Seid Mahdi Jafari, Bisma Jan, Nusrat Jan, Dilpreet Kaur Jassal, Mohammad U.H. Joardder, Dinkar B. Kamble, Shafat Ahmad Khan, Alejandro R. Lespinard, Ishrat Majid, P. Mariadon Shanlang Pathaw, Rodolfo H. Mascheroni, María M. Mercatante, C. Mukhim, Jordi Ortiz, Virginia Prieto-Santiago, Hosahalli S. Ramaswamy, Savita Rani, Qurat -ul-Eain- Hyder Rizvi, María Janeth Rodríguez-Roque, Sayanti Roy, Md Fahim Shahriar, Rafeeya Shams, Harsimar Singh, Prem Prakash Srivastav, Tanya Luva Swer, Nantawan Therdthai, and Hamed Vatankhah

Published
2023
Full Text
View/download PDF

13. Contributors

Author

Akil Ahmad, Nayeem Ahmed, Saghir Ahmad, Khalid M. Alotaibi, Mohammed B. Alshammari, Nadira Anjum, Azim Ansari, Sorin Marius Avramescu, Rayees Ahmad Bakshi, Showkat Ahmad Bhawani, Mihaela Cudalbeanu, Aamir Hussain Dar, Ishfaq Hamid Dar, Lobna A. Elseify, Salma Farooq, Saqib Farooq, Irina Fierascu, Radu Claudiu Fierascu, Tariq Ahmad Ganaie, Amir Gull, Tamer Hamouda, Abul Hasnat, Ahmed H. Hassanin, Md Enamul Hoque, Fayyaz Salih Hussain, Mohamad Nasir Mohamad Ibrahim, Iqbal M.I. Ismail, Mohd Jameel, Bisma Jan, Pir Mohammad Junaid, Shafat Ahmad Khan, Ramzi Khiari, Arshied Manzoor, Farooq Ahmad Masoodi, Najma Memon, Mohamad Midani, Sajad Ahmad Mir, Abdul Moheman, Md Khalid Nahian, Tabassum Parveen, Huda A. Qari, Mohd Rashid, Sajad Ahmad Rather, Qurat Ul Eain Hyder Rizvi, Danish Rizwan, Charanjiv Singh Saini, Carlo Santulli, Rafeeya Shams, Harish Kumar Sharma, Mohd Aaqib Sheikh, Elwira Sieniawska, Abu Tariq, Khalid Umar, Hauwa A. Umaru, Isaac John Umaru, Kerenhappuch Isaac Umaru, Mohd Amil Usmani, Shoib Mohd Wani, Asim Ali Yaqoob, and Syed Zubair Ali

Published
2023
Full Text
View/download PDF

15. Apple Wastes and By-Products

Author

Naseer Ahmed, Krishan Kumar, Jaspreet Kaur, Qurat-Ul-Eain Hyder Rizvi, Sumaira Jan, Divya Chauhan, Priyanka Thakur, Tajendra Pal Singh, null Chhaya, and Shiv Kumar

Published
2022
Full Text
View/download PDF

18. Thermal Treatment of Foods

Author

Arshied Manzoor, Bisma Jan, Insha Zahoor, Nadira Anjum, Aarifa Nabi, Farhana Mehraj Allai, Qurat Ul Eain Hyder Rizvi, Rayees Ahmad Shiekh, Mohd Aaqib Sheikh, and Saghir Ahmad

Published
2022
Full Text
View/download PDF

20. Development and nutritional evaluation of multigrain gluten free cookies and pasta products

Author

Radhika Radhika, Amreen Virk, Manpreet Kaur, Priyanka Thakur, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, and Krishan Kumar

Subjects
0303 health sciences, 03 medical and health sciences, 0404 agricultural biotechnology, 030309 nutrition & dietetics, Gluten-free cookies, food and beverages, Medicine (miscellaneous), 04 agricultural and veterinary sciences, Food science, Biology, 040401 food science, Food Science
Abstract

Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.

Published
2019
Full Text
View/download PDF

22. Structural Aspects of Gluten Free Breads

Author

Anurag Singh, Rafeeya Shams, Mehnaza Manzoor, Aamir Hussain Dar, and Qurat-ul-Eain Hyder Rizvi

Subjects
chemistry.chemical_classification, chemistry, Network structure, Gluten free, Food science, Gluten, Processing methods, Mathematics
Abstract

Gluten free products do not resemble their gluten counterparts owing to lack of continuous three-dimensional protein-starch matrix that influences dough rheology and overall bread quality. It has become a prerequisite to adopt several approaches for altering gluten network structure and in turn ensure the quality acceptance by people consuming gluten free products. An ample range of functional ingredients and processing methods have being adopted to imitate gluten viscoelastic properties and consequently the overall final quality of gluten free product.

Published
2021
Full Text
View/download PDF

23. Contributors

Author

A. Aguayo-Acosta, Bindvi Arora, Omar Bashir, Usawadee Chanasut, Kartikey Chaturvedi, Sindhu Chinnaswamy, Larissa Morais Ribeiro da Silva, Aamir Hussain Dar, J.E. Dávila-Aviña, Andréa Cardoso de Aquino, Luciana de Siqueira Oliveira, Vinayak Deshi, Kaliana Sitonio Eça, Gajanan Gundewadi, Alka Joshi, null Jumina, Shafat Khan, Wilawan Kumpoun, Bambang Kuswandi, Ishrat Majid, Hilal A. Makroo, Swarajya Laxmi Nayak, Burhan Ozturk, Uma Prajapati, Ovais Shafiq Qadri, A. Ríos-López, Qurat ul Eain Hyder Rizvi, Shalini Gaur Rudra, Pankaj Preet Sandhu, Shruti Sethi, Rafiya Shams, Ram Roshan Sharma, Mohammed Wasim Siddiqui, Gisha Singla, L.Y. Solís-Soto, Sarana Rose Sommano, null Sucheta, Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj, Aseeya Wahid, and Basharat Yousuf

Published
2020
Full Text
View/download PDF

24. Bitter Gourd

Author

Bisma Jan, Qurat ul eain Hyder Rizvi, Rafeeya Shams, Aamir Hussain Dar, Anurag Singh, and Shafat Ahmad Khan

Published
2020
Full Text
View/download PDF

25. Durian

Author

Arshied Manzoor, Bisma Jan, Shumyla Mehraj, Qurat Ul Eain Hyder Rizvi, Mehnaza Manzoor, and Saghir Ahmad

Published
2020
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results