Waqas N. Baba

Effect of chemical and thermal treatments on quality parameters and antioxidant activity of apple (pulp) grown in high Himalayan regions

Abstract Pulp from locally grown Apple variety was given different treatments (chemical and thermal) and its various quality parameters were studied during a storage period of 90 days. All the quality parameters viz. pH, titrable acidity, total soluble solids, reducing sugars and non-reducing sugars, color and antioxidants activity were significantly affected by treatments employed as well as storage period. As a result of chemical and thermal treatments, antioxidant activity and total phenolic content of samples decreased, while color and consumer acceptability significantly improved. Color and antioxidant activity were highly correlated and the type of preservation method used affected the correlation coefficient between color and antioxidant activity. Among different treatments, a combination of pasteurization and chemical preservation was found to be most effective in increasing the shelf life of apple pulp.

Nutraceutical properties of the green tea polyphenols.

Green tea is manufactured from the leaves of the plant Camellia sinensis and has been regarded to possess anti-cancer, anti-obesity, anti-atherosclerotic, antidiabetic and antimicrobial effects. The main bioactive components present in green tea are polysaccharides, flavonoids, vitamins B, catechin compounds, fluoride and etc. Among them catechin compounds have been proven to have a variety of physiological functions. Due to the popularity of the health benefits of tea catechins, new products have been developed with tea as an active ingredient such as ready-to-drink (RTD) tea beverages, confections, ice creams, cereal bars and pet foods. This review summarizes several lines of evidence to indicate the health-promoting properties of green tea and their potential to be used in development of foods with added nutraceutical value.

Effect of extraction time on antioxidants and bioactive volatile components of green tea (Camellia sinensis), using GC/MS

Abstract Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic acid, palmitic acid, stearic acid, oleic acid, 1H-purine-2,6-dione, caffeine, linoleic acid, diethyl ester, and 1H-purine-6-amine. Stearic acid, palmitic acid, linoleic acid, and myristic acid were more abundantly present in the leaf-grade variety than sanding. However, some levels of acetic acid, cyclobutanol, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, and caffeine were also found in both the tea types. Most of the volatile compounds were detected between 20–40-min time of extraction. The 40-min time of extraction also showed the maximum content of polyphenols and antioxidants in both the tea types. Thus, 40 min was suggested as the most suitable time for maximum extraction of bioactive volatiles, antioxidants, and polyphenols from green tea.

Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

Abstract Rice flour and green gram flour (sprouted as well as unsprouted) were blended in different proportions with apple pulp, sugar, milk and water for formulation of 12 hypoallergic diets. The formulations were studied for physico-chemical properties, antinutrient content (phytate and oxalate) and in vitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (p ≤ 0.05) improved protein content and in vitro protein digestibility, while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food). Water-based formulation showed lower sensory score than milk-based diets; however, addition of sprouted green gram flour significantly (p ≤ 0.05) improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypoallergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical, especially for underdeveloped countries.

Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy

Abstract Pumpkin (Cucurbita moschata) is highly nutritious and antioxidant-rich vegetable widely grown all over the world. Present study reports the effect of storage on physicochemical, microbial, and antioxidant properties of pumpkin candy. Pumpkin and its candy were analyzed for the physicochemical characteristics like moisture content, ash, total soluble solids (TSS), titrable acidity, total sugar, reducing sugar, and color. Beta-carotene and vitamin-C content of pumpkin and its candy were also studied. Antioxidant properties like 1, 1-Diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), reducing power, and lipid peroxidation of methanolic extracts of pumpkin and processed candy were evaluated. During storage, a significant increase in TSS while a non-significant increase in titrable acidity, reducing and total sugars was observed. Beta-carotene, vitamin C, color, and antioxidant properties (DPPH, FRAP, TPC, reducing power, and lipid peroxidation) also showed a non-significant decrease during storage at ambient temperature. Microbial load of pumpkin candy (1.74–3.2 log cfu/g) suggested that candies were safe for human consumption during storage. Hence, candy preparation from pumpkin could be an effective method for preservation of pumpkin and retention of its bioactive components.

A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

Abstract The present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson’s correlation. Length–breadth (L/B) ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight, with a correlation coefficient (r) of 0.893 and −0.855, respectively, (p < 0.01). Protein content was found to be negatively correlated with ash (r = −0.489, p > 0.05). Solid loss in gruel was observed to have a negative correlation with L/B ratio (r = −0.432, p > 0.05), water uptake ratio (r = −0.742, p < 0.05), and cooking time (r = −0.678, p < 0.05). The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. Water uptake was observed to be positively correlated with L/B ratio (r = 0.768, p < 0.05). Among all the cultivars studied, K-448 variety has potential for consumers’ preference and it could be used for breeding programs for the improvement of valuable grain quality traits.

Effect of sprouting on cake quality from wheat–barley flour blends

The study reports the effect of blending raw and sprouted barley flour on cake production from refined wheat flour. Different proportions of raw and sprouted barley flour were separately blended with wheat flour and analyzed for physicochemical and pasting properties. Addition of sprouted barley flour in comparison to raw barley flour resulted in lesser increase in pasting properties (peak viscosity and set back) and greater increase in nutritional parameters (fat, protein and ash content). Cakes prepared from flour blends were analyzed for proximate, physical, textural, microbial and sensory attributes. Cakes containing barley flour exhibited higher protein contents with improved color. Physical characteristics of blended cakes such as volume index, symmetrical index decreased while uniformity index increased. Textural attributes such as cohesiveness, firmness and adhesiveness of cakes increased with barley flour addition. However, incorporation of sprouted barley flour in comparison to raw barley flour lead to greater percentage change in parameters studied. Cakes containing sprouted barley flour were nutritionally superior, softer and firmer than both control and raw barley flour based cakes. Sprouting drastically decreased the sensory properties of cakes. All cake samples were microbiologically safe for human consumption. Hence sprouting of barley flour for cake production can be used to improve the nutritional and some of the physical characteristics of cakes.

Nonalcoholic Wernicke's encephalopathy: A retrospective study from a tertiary care center in Northern India

Objective: The objective of this study was to describe the demographic features, clinical presentation, and management and outcome of fifty cases of nonalcoholic Wernickes encephalopathy from a tertiary care hospital of a region with reported incidence of thiamine deficiency disorders. Materials and Methods: In a retrospective study, fifty adult cases of Wernickes encephalopathy were analyzed. The diagnosis of Wernickes encephalopathy was made according to the European federation of neurological societies guidelines 2010. Response to thiamine replacement and associated brain magnetic resonance imaging (MRI) findings were also considered as supportive evidence. Results: The mean age of patients was 50.38 years with 20 males and 30 females. The most common clinical manifestations were alteration in sensorium in 30 (60%), ataxia in 18 (36%), memory impairment in 15 (30%), nystagmus in 35 (70%), ophthalmoparesis in 11 (22%), and seizures in 4 (8%). A total of 42 patients had a history of recurrent vomiting. All patients had polished rice as their staple diet. Thirty-five patients had associated polyneuropathy and 15 had a gastrointestinal disorder. Twenty patients underwent MRI which showed both typical and atypical lesions. Majority of patients showed partial or complete response to intravenous thiamine. On discharge, the most common residual symptoms were lower limb weakness, ataxia, and memory impairment. Conclusion: The study shows high incidence of nonalcoholic Wernickes encephalopathy in the region with predominant causative factor being a thiamine deficient diet. Recurrent vomiting can be a prominent early symptom of thiamine deficiency and its recognition can help in the early diagnosis of Wernickes encephalopathy and related thiamine deficiency disorders. Thiamine fortification of food should be done in areas with reported incidence of thiamine deficiency disorders.