Zobrazeno 1 - 10 of 46 pro vyhledávání: '"Syed Asad Sayeed"'
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Akademický článek
Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties
Autor: Syed Muhammad Ghufran Saeed, Sidra Tayyaba, Syed Arsalan Ali, Sania Tayyab, Syed Asad Sayeed, Rashida Ali, Lubna Mobin, Shahina Naz
Publikováno v: CyTA - Journal of Food, Vol 18, Iss 1, Pp 624-634 (2020)
In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities,
Externí odkaz: https://doaj.org/article/bc9249dc2c0b4eb0ab89dbe49a0f5e95
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2
Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk
Autor: Seema Ashraf, Syed Asad Sayeed, Rashida Ali, Fahim Vohra, Naseer Ahmed, Mohammad Khursheed Alam
Publikováno v: BioMed Research International. 2022:1-10
Objective. This study was designed to determine the antioxidant activity of the extracts of beetroot by using beetroot energy drink and flavored milk (products). Material & Methods. This experimental trial was conducted at Jinnah University for Women
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97c0bfa48f0a3ed5ee9db300d8e368f2
https://doi.org/10.1155/2022/1971018
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3
Investigations of In vitro Digestibility of Proteins Bound to Food Colors
Autor: Syed Muhammad Ghufran Saeed, Syed Asad Sayeed, Seema Ashraf, Nassimunnisa Nassimunnisa, Fizza Batool, Rashida Ali, Shahina Naz, Rahmanullah Siddiqi
Publikováno v: Journal of Pharmacy and Nutrition Sciences. 1:34-40
Colorants either synthetic or natural are commonly added to a variety of food systems to make them attractive and acceptable for the consumers. Our previous publications on Carmoisine, Allura Red, Sunset yellow and the present study showed that food
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eeaee7e835d758718a4a605c69ad7d21
https://doi.org/10.6000/1927-5951.2011.01.01.07
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4
Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties
Autor: Sidra Tayyaba, Shahina Naz, Syed Muhammad Ghufran Saeed, Rashida Ali, Lubna Mobin, Syed Asad Sayeed, Sania Tayyab, Syed Arsalan Ali
Publikováno v: CyTA-Journal of Food, Vol 18, Iss 1, Pp 624-634 (2020)
In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43748023f6891462c879233100fa7d09
https://doaj.org/article/bc9249dc2c0b4eb0ab89dbe49a0f5e95
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7
Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes
Autor: Syed Arsalan Ali, Rashida Ali, Raheel Ahmed, Syed Asad Sayeed, Syed Muhammad Ghufran Saeed, Lubna Mobin
Publikováno v: SN Applied Sciences. 2
High fat intake is associated with various health disorders. Therefore, there have been continued efforts to reduce the fat content in food products and replace it with various fat replacers. In the present study, the effect of black gram (Vigna mung
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18f5b814b708c9168d675d226cddb857
https://doi.org/10.1007/s42452-020-03797-6
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9
Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough
Autor: Rashida Ali, Hasan Saeed, Seema Ashraf, Mubarak Ahmed, Syed Muhammad Ghufran Saeed, Syed Asad Sayeed
Publikováno v: African Journal of Agricultural Research. 7:5898-5904
Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice ar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5082be7dc20e65e82533f25963b227e1
https://doi.org/10.5897/ajar12.1052
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10
Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies
Autor: Seema Ashraf, Syed Muhammad Ghufran Saeed, Syed Asad Sayeed, Habiba Kanwar, Mubarak Ahmed, Rashida Ali
Publikováno v: Arab Gulf Journal of Scientific Research. :125-134
Current study is based on the fortification of lentil in dough as a substitute of fat in soft dough cookies. Fat replacement in “Low Calorie Foods” is major challenge for food processors. The chemical composition of lentil-wheat composite flour w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d0284828bb9bc23af972e0362f7ed1c
https://doi.org/10.51758/agjsr-2/3-2012-0018
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