Azam Shakeel

Inulin: Properties, health benefits and food applications

Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.

UTILIZATION OF MANGO WASTE MATERIAL (PEEL, KERNEL) TO ENHANCE DIETARY FIBER CONTENT AND ANTIOXIDANT PROPERTIES OF BISCUIT

Mango peels (MP) and kernels (MK) are the major bio-waste of mango processing industry, these are natural rich sources of bioactive substances that play a significant role in prevention of diseases. In present study, the effect of Mango Peels Powder (MPP) and Mango Kernels Powder (MKP) at different replacing levels (5, 10 and 15%) separately on rheological, proximate, physical, sensory and antioxidant properties of biscuits were evaluated. The results demonstrated that mango peel powder had high contents of crude fiber and antioxidant activity whereas mango kernel powder characterized by higher protein, total phenolic and ash contents as compared to mango peel powder. Farinograph study of composite flour of MPP and MKP revealed an increase in water absorption (WA) from 60 to 69.8%. The crude fiber contents of biscuits were improved from 0.22-16.79% by addition of mango peel and kernel powder. Their phenolic contents increased from 0.43 to 10.28 mg/g. The biscuits incorporated with MK and MP powder showed an increment in their antioxidant activity. Sensory performance exhibited that the biscuit acceptable with mango taste and flavor were obtained by substitution up to 10% mango peel powder and up to 5% with mango kernel powder. From the results, it is concluded that by incorporating of MPP and MKP played important role in enhancing the nutritional properties of biscuits through improving especially their fiber content, antioxidant activity during storage up to 30 days at room temperature.

OPTIMIZATION OF COLOUR AND CLOUD STABILITY OF CARROT JUICE BY USING HYDROCOLLOIDS AND ANTIOXIDANT

National Institute of Food Science and Technology, University of Agriculture Faisalabad-Pakistan State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China Microbiology Department, Quaid-I-Azam, University Islamabad-Pakistan Institute of Horticultural Sciences, University of Agriculture Faisalabad-Pakistan *Corresponding author’s e-mail: azam1087@gmail.coms

BEHAVIORAL PATTERN OF MILK THISTLE (SILYBUM MARIANUM L.) AGRONOMIC PARAMETERS TO VARIABLE TEMPERATURE AND LAND ZONES OF PUNJAB

The objective of this study was to investigate the agronomic parameters of Silybum marianum to variable temperature and land zones of Punjab. Experiments were conducted at PARS, AARI, Karoor, Farooqabad and Chakwal. Sowing time and sowing conditions significantly affect the yield of milk thistle in four different localities. To see the effect of temperature/seasonal variation, seeds of milk thistle were sown at four different sowing times in different months i.e. during first week of November, December, January and February. In addition to study the effect of seasonal variation/time, some other parameters, like plant to plant spacing by providing the sufficient space for plant growth, on yield of seed and quality of silymarin were also studied. Different spaces (50, 100, 200 cm) between plant to plant were maintained to see its effect on the plan growth. Maximum growth was observed in the land locations of PARS and AAI in the month of November and December. Maximum growth performance of milk Thistle was also observed when the plant to plant pacing were 200cm. All the significant data were analyzed under CRD experiment.

COMPARATIVE STUDY OF PHYSICAL AND BIOCHEMICAL CHARACTERISTICS OF GUAVA FRUIT (PSIDIUM GUAJAVA L.) CVS 'GOLA' AND 'SURAHI' DURING SUMMER AND WINTERSEASON

Institute of Horticultural Sciences, University of Agriculture Faisalabad-Pakistan ;National Institute of Food Science and Technology, University of Agriculture Faisalabad-Pakistan State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China 4Microbiology Department, Quaid-I-Azam, University Islamabad-Pakistan *Corresponding author’s e-mail: azam1087@gmail.com