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Article
Publication date: 1 August 2004

M.S. Butt, M. Ihsanullah Qamar, F.M. Anjum, Abdul Aziz and M. Atif Randhawa

Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour (milling by‐product of pizza flour). Each…

874

Abstract

Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour (milling by‐product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6mg/kg whereas iron content in different treatments of brown flour ranged from 16.8 to 29.2mg/kg. Phytic acid content ranged from 0.72 to 1.09g/100g in different flour treatments. Chapatties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10 percent bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover, the same sample (T3) had better iron content than whole wheat flour. Chapatties prepared with brown flour containing 10 percent followed by 15 percent bran were of best quality and quite comparable with chapatties prepared from whole wheat flour.

Details

Nutrition & Food Science, vol. 34 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 29 June 2012

Muhammad Tauseef Sultan, Masood Sadiq Butt, Farhan Saeed and Rizwana Batool

Nigella sativa L. (black cumin) has a unique nutritional profile that can be employed in food formulation to improve health of consumers. Black cumin is already used in…

421

Abstract

Purpose

Nigella sativa L. (black cumin) has a unique nutritional profile that can be employed in food formulation to improve health of consumers. Black cumin is already used in traditional medicines in Pakistan to treat various maladies like diabetes mellitus, gastrointestinal disorders, and as immune booster. The core objective of the present research study is to explore the role of black cumin fixed oil (BCFO) as a functional ingredient in cereal‐based bakery products.

Design/methodology/approach

The BCFO was supplemented in cookies' formulations and impact on nutritive quality, tocopherols and thymoquinone contents was studied.

Findings

The results indicated that addition of fixed oil influenced the physical characteristics of cookies significantly. Chemical attributes varied non‐significantly, but oxidative stability of the cookies was improved as indicated from decreased peroxide (POV) and TBA value. Gradual increase in BCFO in cookies formulations increased the amounts of total tocopherols significantly from 9.85 ± 0.392 to 53.19 ± 1.689 mg/kg‐oil. BCFO addition significantly enhanced α‐, β‐, γ‐, δ‐tocopherols i.e. 8.80±0.630 to 32.19±1.410, 0.96±0.035 to 3.47±0.114, 0.09 ± 0.000 to 14.98 ± 0.520, 0.00 ± 0.000 to 2.55 ± 0.127 mg/kg‐oil, respectively. Likewise, thymoquinone contents were recorded highest in cookies containing 5.0 @ BCFO (7.25 ± 0.482 mg/100 g) as compared to control. Moreover, cookies containing fixed oil @ 4% rated better on hedonic scale as compared with control by the trained taste panel during sensory evaluation.

Originality/value

The results of present research paved the way for the commercial applications of BCFO especially in cereal‐based products. Moreover, present intervention heightened the prospects of using black cumin seed oil in different food products that may produce healthy impact on end consumers.

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Article
Publication date: 3 July 2007

Hsu‐Hwa Chang

Robust parameter design is conventionally analyzed by means of statistical techniques. However, the statistical‐based approach is inefficient when optimizing a dynamic system in…

725

Abstract

Purpose

Robust parameter design is conventionally analyzed by means of statistical techniques. However, the statistical‐based approach is inefficient when optimizing a dynamic system in regards to quantitative control factors and missing observations. The aim of this paper is to propose an alternative approach based on data mining tools to model and optimize dynamic robust design with missing data.

Design/methodology/approach

A three‐phase approach based on data mining techniques is proposed. First, a back‐propagation network is trained to construct the response model of a dynamic system. Second, three formulas of performance measures are developed to evaluate the predicted responses of the response model. Finally, a genetic algorithm is then performed to obtain the optimal parameter combination via the response model.

Findings

The proposed approach is capable of dealing with both qualitative and quantitative control factors for dynamic systems as well as static systems. In addition, the proposed approach can efficiently treat parameter experiments with missing data. The proposed approach is demonstrated with a numerical example. Results show that this three‐phase data mining approach outperforms the conventional statistic‐based approaches.

Originality/value

This work provides a relatively effective approach to optimize the three types of dynamic robust parameter design. Performing the approach, practitioners do not require much background in statistics but instead rely on their knowledge of engineering.

Details

International Journal of Quality & Reliability Management, vol. 24 no. 6
Type: Research Article
ISSN: 0265-671X

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Article
Publication date: 10 February 2012

Muhammad Issa Khan, Faqir Muhammad Anjum, Imran Pasha, Ayesha Sameen and Muhammad Nadeem

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition…

525

Abstract

Purpose

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition of chapattis, normally legume flour is used in the region. The purpose of the current study is to assess the nutritional quality and safety of chapattis supplemented with soy flour.

Design/methodology/approach

Wheat and soybean were procured and soy flour was prepared. Trypsin inhibitor contents and mineral contents of different flour and chapattis prepared were determined. Chapattis were prepared from different flour blends and whole wheat flour. To assess the quality and acceptability, the chapattis were presented to a panel of judges and the sensory evaluation was carried out for color, taste, aroma, chew ability, folding ability and overall acceptability characteristics. The data obtained for each parameter were subjected to statistical analysis to determine the level of significance.

Findings

The phytic acid and trypsin content were higher in un‐autoclaved soy flour supplement composite flour. The defattening of soy flour also increases the level of these anti‐nutrients in chapattis. The phytate and trypsin content of composite flour decreased as a result of baking. The protein, fiber and ash contents of composite flour increased while moisture content and nitrogen free extracts (NFE) decreased by the addition of soy flour. Mineral contents of chapattis except Mn increased by the incorporation of soy flour. The chapattis were found acceptable by the panel of judges at 10 percent replacement level of whole wheat flour by soy flour.

Practical implications

The results of the study indicate that 10 percent supplementation of soy flour in wheat flour was found acceptable by consumers as it did not affect the sensory attribute. For improved nutrition and to combat protein energy malnutrition, chapattis flour can be supplemented with soy flour.

Originality/value

The soy supplementation of wheat flour will improve the nutritional quality of the chapatti flour as soy flour is rich in high‐quality protein and mineral. The anti‐nutritional can be minimized or inactivated by autoclaving the soybean.

Details

British Food Journal, vol. 114 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 20 July 2010

Faqir Muhammad Anjum, Muhammad Zubair Sabir, Muhammad Issa Khan and Imran Pasha

The yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of…

1857

Abstract

Purpose

The yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of sugar to ethanol and carbon dioxide. The purpose of this paper is to exploit this feature to determine the effect of three commercially available yeast types: Instant, Dried, and Fresh on sugar utilization during the fermentation process and bread quality.

Design/methodology/approach

Three commercially available yeast types – Instant, Dried, and Fresh were used at three levels, i.e. 0.50, 0.75 and 1.00 percent in order to assess sugar utilization during the fermentation process and bread quality after baking.

Findings

The rate of utilization of glucose was much faster than fructose and sucrose. Instant yeast at 1.00 percent exhibited maximum sugar utilization during the fermentation process. It also contributed to improving the bread texture, loaf volume, grain texture, crust and crumb color. Dried and Fresh types could not depict any significant difference in their sugar utilization behavior and bread quality. The results indicated that yeast quality as well as quantity is one of the major indices of bread quality.

Practical implications

The findings of the research can be used by bakers in order to select the proper yeast type and its level for production of quality bread. It also gives an idea about sugar type best suited for bread production.

Originality/value

The paper describes unique research work, as both yeast types, along with their levels, are tested for their fermentation capacity on different types of sugars, as fermentation is an important step in bread making.

Details

Nutrition & Food Science, vol. 40 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 12 September 2008

Faqir M. Anjum, Imran Pasha, Sarfraz Ahmad, M. Issa Khan and Zafar Iqbal

The present study was designed to enhance the nutritional and calorific value of food without affecting quality of final product with the use of emulsifiers. Lysine contents in…

756

Abstract

Purpose

The present study was designed to enhance the nutritional and calorific value of food without affecting quality of final product with the use of emulsifiers. Lysine contents in potatoes are similar to animal protein and its flour can be utilized to overcome protein and calorie malnutrition.

Design/methodology/approach

Composite flours were prepared by substituting wheat flour with potato flour at 20 per cent, with guar gum 3 per cent and GMS at 0, 0.2, 0.4, 0.6, 0.8 and 1.0. The blends were subject to proximate analysis and calorific value determination. Naan prepared from composite flours were evaluated by panel of judges to access suitable level of supplementation.

Findings

Statistical analysis revealed significant decrease in moisture, protein, crude fiber while increase in the fat content of composite flour. Replacement of wheat flour by potato flour has non significant effect on the ash and carbohydrates contents nitrogen free extract (NFE). Moisture, protein and fat contents decreased significantly with the passage of time during storage while crude fiber, ash content and NFE were found to be non‐significantly affected by duration of storage. Potato flour at 20 per cent level of substitution along with 3 per cent guar gum and 0.6 per cent GMS was found to be acceptable by panel of judges having maximum acceptability of naan.

Practical implications

Potato flour supplementation can be done through roller flour mills or small scale grinders (chakki) to enhance the value of flour to be used by masses in order to overcome the protein malnutrition as quantity of potato flour protein is comparable to animal protein.

Originality/value

Presently potatoes are consumed as vegetable and during peak season processed into flour, starch and dried products. Potato flour is rarely used for the production of baked products in Pakistan. Potatoes are rich in starch, vitamin B1, and vitamin B2, ash content, fiber content and essential amino acids as compared to cereals. Thus potato flour can utilized to improve the energy status of masses. Research conducted was unique in its nature as effect of both storage periods was evaluated and the suitable levels of replacement of potato flour were investigated.

Details

Nutrition & Food Science, vol. 38 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 March 2006

Faqir Muhammad Anjum, Muhammad Issa Khan, Masood Sadiq Butt, Shahzad Hussain and Muhammad Abrar

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani…

956

Abstract

Purpose

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.

Design/methodology/approach

Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate composition and phytic acid content of flour. Significant decrease in phytate was found during baking of chapattis. Soy hulls supplementation also affects the water absorption dough development time, dough stability time significantly. Chapattis were found acceptable by the panel of judges up to 4.5 per cent supplementation of soy hulls.

Research limitations/implications

Soy supplementation of wheat flour can be successfully carried out through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

Presently soy hulls are used in animal feed to improve its nutrition quality. So it can be used in human food by giving due consideration to the antinutrtional factors that are present in soy hulls.

Details

Nutrition & Food Science, vol. 36 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 May 2013

Muhammad Nadeem, Faqir Muhammad Anjum, Muhammad Issa Khan, Saima Tehseen, Ahmed El‐Ghorab and Javed Iqbal Sultan

The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special…

2566

Abstract

Purpose

The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool.

Design/methodology/approach

The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential.

Findings

Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value.

Research limitations/implications

Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. 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, so there is urgent need to explore the role of these compounds.

Originality/value

This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

Details

British Food Journal, vol. 115 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 2005

Muhammad Issa khan, Faqir Muhammad Anjum, Shahzad Hussain and Muhammad Tayyab Tariq

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti…

894

Abstract

Purpose

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable level of composition. The main aim was to increase the mineral content of the diet, as they are deficient in the diet of the Pakistani people as for other developing countries.

Design/methodology/approach

Composite flours were prepared by replacing wheat flour with 8, 16, 24, 32 and 40 per cent soy flour. Composite flour and chapatis were analysed for mineral and phytate contents. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapatis was also carried out to assess acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg) and phytic acid content of flour. Significant decrease in phytate was found during the baking of chapatis. Chapatis were found acceptable by the panel of judges up to 24 per cent supplementation of soy flour. To combat mineral deficiency in developing countries composite flour technology can use as replacement of mineral salts fortification. As in case of composite flour natural source of nutrient are used.

Practical implications

Soy supplementation of wheat flour can be successfully done through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

The research carried out is one of outstanding type as no such research was done earlier. Phytate besides minerals was also given due consideration in same study which is one of chelating agent found in plant source of minerals.

Details

Nutrition & Food Science, vol. 35 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 November 2014

Suresh Bhise, A. Kaur, Preeti Ahluwali and S. S. Thind

The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of…

351

Abstract

Purpose

The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies.

Design/methodology/approach

Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure.

Findings

Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization.

Originality/value

The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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