Publications by authors named "Sajad Ahmad Rather"
This study investigated physicochemical, glycemic index, pasting and microstructural properties of low glycemic index rice flour (LGIRF) stored in two different packaging materials (low density polyethylene-LDPE and metalized polyester-Met-PE) under accelerated storage conditions (38 ± 2 °C and 90-92% RH) for three months. The different properties were evaluated after every one month. Protein, fat, fibre and carbohydrate content decreased slightly while, water activity, moisture and ash of both control and LGIRF increased significantly with storage (P < 0.
View Article and Find Full Text PDFRosemary (REO), mint essential oil (MEO), nisin and lactic acid were incorporated at 0.5% to develop a novel functional packaging film including chitosan pectin and starch polymers (0.75:1.
View Article and Find Full Text PDFPectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the pharmaceutical arena, pectin exhibits a number of functions, from decreasing blood fat to combating various types of cancers.
View Article and Find Full Text PDFArticle Synopsis
- - Milk proteins were broken down using papain, and their influence on bread's texture and sensory qualities was examined, particularly focusing on water absorption, emulsification, and foam properties of whey and casein protein concentrates.
- - Dough tests showed that adding up to 5% of these milk proteins and their hydrolysates maintained similar properties to the control sample without significantly affecting the taste or texture of the bread.
- - However, adding whey and casein led to reduced pasting properties and disrupted the protein-starch structure in the bread, weakening gluten as whey concentrations increased, as observed through scanning electron microscopy.