Bazila Naseer

• PhD Food Technology
• Research Associate (ICMR) at Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir

E-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. IRCTN-312 showed highest amylose content of 20.74 % and 20.70 % using iodometric method and NIR tester, which was validated b...

γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer’s disease. Research has demonstrated the beneficial effects of GABA, particularly for elderly individuals. Given that elderly individuals often encounter c...

Mushk Budiji-an indigenous aromatic rice variety is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. This study was conducted to investigate the effects of altitude, soil nitrogen content and climatic conditions (temperature) of the selected locations on the flavor profile of Mushk Budiji using g...

Traditional manual practices of walnut dehulling and washing are tedious, laborious, and time consuming. Power-operated and manual-operated walnut dehuller-cum-washers were designed, developed, and evaluated in comparison to existing manual methods. The performance parameters evaluated in the present study differed significantly (p<0.05) in all thr...

Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray drying of syrups and juices is encountered which leads to product loss. The main solution to reduce adhesion is using drying aids. Besides, control of spray drying operating parameters (inlet air temperature and fee...

Acoustic system and machine vision were used to evaluate the effects of different harvest dates on the quality and sensory attributes of exotic apple varieties of North Western Himalayan. Gala Redlum (V1) was harvested at 110 (H1), 120 (H2) and 130 (H3) Days from Full Bloom (DFFB); Red Velox (V2) and Super Chief (V3) were harvested at 130 (H1), 140...

Supplementation of rice flour with Apple Pomace Powder (APP) and Synthetic Vinegar (SV) was investigated to reduce the glycemic potential of ready-to-eat snacks using extrusion cooking. The aim of the study was to compare the increase in resistant starch and decrease in glycemic index of modified rice flour based extrudates after supplementing the...

Amaranth and quinoa are small-seeded grains with high nutritional and phytochemical profiles that promote numerous health benefits and offer protection against various chronic ailments including hypertension, diabetes, cancer, and cardiovascular disorders. They are classified as pseudocereals and possess significant nutritional benefits due to thei...

The effects of three different hulling methods wiz natural heaping/traditional (T1), steeping (T2), and spraying (T3), on moisture, colour, fat, free amino acids, fatty acids, antioxidant activities, flavonoids, tannins, total phenolic content, and organoleptic qualities of walnut kernels were examined in this study. The kernels extracted from waln...

Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extr...

Purpose This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions. Design/methodology/approach The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk dens...

Purpose The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs). Design/methodology/approach BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few compo...

There is increasing demand from consumers for healthier and more sustainable foods. The significance of marine creatures as a source of unique bioactive compounds is expanding. Marine organisms constitute nearly half of the worldwide biodiversity; thus, oceans and sea present a vast resource for new substances and it is considered the largest remai...

Chia and basil seeds have comparable nutritional profiles, bioactive components, and phytochemistry, which make it difficult for consumers and researchers to choose between the two. Thus, an in-depth study was conducted to compare the physiochemical, nutritional and bioactive profile of these seeds in order to obtain complete database regarding nut...

Salvia hispanica (Chia seeds) are considered as novel super food due to its superior nutritional, phytochemical composition and therapeutic potential which drives its increased utilization. This study was aimed to formulate nutritionally enriched cookies by utilizing Chia seed as a functional component.The chia seed flour proportion (5–80%), baking...

Biogels provide biocompatible, biodegradable, renewable, easy to obtain, inexpensive, non-toxic and sustainable materials for food bioactive delivery. This review aimed to discuss the different aspects related to biogels (hydrogels, oleogels and bigels) as delivery vehicles for food bioactive compounds, and provided future research insights. The ma...

The effects of three different hulling methods wiz natural heaping/traditional (T1), steeping (T2), and spraying (T3), on moisture, colour, fat, free amino acids, fatty acids, antioxidant activities, flavonoids, tannins, total phenolic content, and organoleptic qualities of walnut kernels were examined in this study. The kernels extracted from waln...

This study was conducted to assess the effect of two thermal treatments, viz. roasting and pan frying (deep frying), on nutritional profile, aflatoxin, and capsaicin content in green chilies. Green chilies were subjected to roasting and frying to reduce the aflatoxin contamination, besides retaining their pungency and nutritional profile. Reversed‐...

Background Severe extrusion cooking (SEC) has been extensively explored for product development and has been compared with mild extrusion cooking (MEC). Different blends of chickpea‐rice flour for extrusion can be used to achieve a balance between nutritive value and valued product characteristics. This study was therefore designed to optimize the...

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on...

Kiwifruits were dried with convection drying, microwave drying and hybrid drying methods (hot air + microwave). Effect of different drying treatments-convection drying (CD), microwave drying (MD) and hybrid drying (HD) on physicochemical, nutritional and anti-oxidant properties of kiwifruits were investigated. The hybrid drying technique significan...

Qualitative analysis of the spray dried apple powder (SDAP) was carried out which revealed slightly higher moisture content (2.91%) and water activity (0.217) as compared to the apple powder available in market (MP). Solubility, dispersibility and sinkability of SDAP was comparable to MP while significantly (p < 0.05) high wettability values were r...

Purpose The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology. Design/methodology/approach In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rota...

Walnut is one of the high yielding fruit crops grown in union territory of Jammu and Kashmir (J&K) in India. However, processing of walnuts in J&K is being carried out manually, which is very tedious, troublesome, and time and labor consuming. Thus, the present work was undertaken with an aim to develop a single mechanized continuous system for pos...

Defatted almond cake (DAC), a major by-product of the almond oil industry, was explored in combination with pearl millet (PM) to develop functional snack food using extrusion technology. The optimum extrusion conditions for developing snacks from DAC (20%) and PM (80%) flour blends were determined through a numerical optimization technique. The opt...

The aim of the present study was to investigate the effects of osmo-dehydration using four anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4-HR) on physico-chemical, color and browning phenomenon in commonly consumed fresh cut kiwis (var. Hayward) of Kashmir region. Osmo-dehydration was carried out using 60 %...

Modified rice flour (MRF) with higher resistant starch content was explored to produce resistant starch enriched extruded snacks. Effects of feed moisture (10‐35%), temperature (130‐180̊C) and, screw speed (150‐200 rpm) on specific mechanical energy input (SME), expansion ratio (ER), breaking strength (BS), L*, a*, b* values, resistant starch (RS),...

The independent extrusion variables viz. feed proportion, screw speed, feed moisture and barrel temperature were studied to determine their influence on dependent variables viz. specific mechanical energy, expansion ratio, bulk density, water solubility index, water absorption index, breaking strength, crispness, color and overall acceptability. Re...

The aim of the present study was to investigate the effects of osmo-dehydration using four anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4-HR) on physico-chemical, color and browning phenomenon in commonly consumed fresh cut kiwis (var. Hayward) of Kashmir region. Osmo-dehydration was carried out using 60 %...

Fig fruit is a well known nutritious and delicious fruit of the Indian subcontinent. Its cultivation is restricted and done locally, which makes it an underutilized fruit crop. Fig fruit is attractive, energy dense and rich in nutritive value. It is consumed in fresh or dried form. Dried figs have sweet, and chewy taste. Figs are relished as dried...

Cultivation and consumption of fruits is an age-old tradition and several fruits find mention in various pre-historic and religious manuscripts. Fruits are a rich source of vitamins, minerals, and various other micronutrients. Advancement in science and technology has shown that fruits consist of several components which are biologically active and...

Mulberry, Ramulus Mori or Sangzhi, is a native of China. India is the second largest cultivar of mulberry in terms of acreage. The fruit is relinquished for its delicious taste, pleasing colour, low-calorie content and high nutrient value and has been in use as folk medicine for thousands of years for treating sore throat, anemia, and tonsillitis....

Walnut is an edible drupaceous nut recognized worldwide for nutritious and health beneficial properties. The nut is botanically classified under angiospermic Juglandaceace family and is of prime commercial importance for the state of J&K. Walnut kernel being highly nutritious constitute a part of balanced and health-promoting diet. It has unique fl...

The velvety fruit, apricot, is native to China and is known for its characteristics taste and appearance. The fruit is relatively high in carbohydrates and proteins but low in fats. Apricot is known to contain selenium, an element of huge medicinal importance due to its active participation in selenoprotein formation. Apricots have analgesic, anthe...

Eight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locu...

Purpose Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition. Design/methodology/approach Baking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central c...

Pomegranate, often referred to as a fruit of heaven, finds mention in various holy manuscripts. Globally, India is the largest producer of pomegranates. Pomegranate is a nutrient dense fruit; however, the presence of hard rind limits its consumption. It is a good source of carbohydrates, fibre, proteins, vitamin E, vitamin K, selenium and magnesium...

Guava, one of the most gregarious fruit, is popular throughout the world. Botanically, guava is a berry of the family myrtle and genus Psidium. Guava fruit is often regarded as “Queen of fruits” due to presence of higher amount of several nutrients. It is considered as high proteins, fibre rich and no cholesterol fruit. Like other fruits, guava are...

Kiwifruit or Chinese Gooseberry, have gained tremendous commercial importance in recent years due to its immense therapeutic effects. China is the leading producer of kiwi while India has started its cultivation a decade back. A lot of research work needs to be done on locally grown kiwis as it is the most nutritious underutilized crop of state. Th...

Pear is second to apples in terms of consumption and production. The fruit is a rich source of retinol, ascorbic acid and iron. The high fructose content of fruit leads to low spike in glucose level upon its intake. The presence of almost all amino acid makes the fruit nutritionally superior to others. Pears are known to exhibit anti-carcinogenetic...

Agriculture has largely impacted the people of J&K. Among agriculture, horticulture sector plays an extremely pivotal role in upliftment of the people of Jammu and Kashmir, India. Agriculture in general and horticulture sector in particular together provides jobs to large section of society including female folk and children. However, horticulturis...

Citrus is the umbrella term used for fruits belonging to family Rise (Rutaceae) which is the largest genus in any fruit family. It is the most traded horticultural product in the world. The economically important species of this genus are lemon, lime, sweet orange, sour orange, tangerine, grapefruit, citren and shaddoch. Among all species, sweet or...

Grapes have been cultivated from times immemorial and are considered an important horticultural produce commercially. Grapes are low in fat, cholesterol and sodium but high in ascorbic acid, retinol, phosphorus and caffeic acid, a strong cancer-fighting agent. Resveratrol, biologically active and well-characterized constituent of grape, which is pr...

Seabuckthorn, also known as sand thorn or sea-berry, is a deciduous aromatic shrub with a peculiar characteristic of growing in all lithospheric conditions ranging from sea coasts to mountains, arid deserts and semiarid plateaus. It is naturally found in Ladakh region and is considered as a valuable plant for economic sustainability of locals. The...

Almonds, one of the earliest domesticated trees, although a nut is botanically categorized as drupes of the Rosaceae family and sub-genus amygdalus. The fruit is a major crop of the state of J&K. FDA have listed almonds as nutrient dense food because of its rich nutritive profile and are thus considered healthiest and most nutritious. They are devo...

Mango is commercially most important and desirable fruit and is rightly called king of fruits. It is widely acceptable on account of its unique exotic flavour, taste and nutritive value as well. Mango is nutritional and is a good source of carbohydrates, soluble fibre, vitamins, minerals and antioxidants. It contains polyphenols and carotenoids in...

Apple is economically and commercially most important temperate fruit. Jammu and Kashmir (J&K) is the highest producer of quality apples. The fruit is known for its immense health benefits due to its rich nutritional composition and phytochemistry. It is being continuously termed as “miracle fruit” because of the involvement of its several componen...

Cherry is a temperate fruit crop of high economic value and limited shelf-life. It is a low-calorie fruit with profuse amount of nutrients and bioactive compounds such as fibre, polyphenols, carotenoids, vitamin C and potassium. In addition, it is also a good source of tryptophan, serotonin and melatonin. Cherry intake is related to reduction in se...

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are ideal choices to enhance the resistant starch and reduce the glycemic index of dairy desserts. Therefore, the effect of ingredient composition (i.e., skim milk powder: high amylose rice flour -SMP: HAR, and carboxymethyl cellulose- CMC) on physical characteristics of phirni dry mix were...

In this study, we aimed to formulate low glycemic index gluten-free cookies from high amylose rice flour by modifying baking conditions and ingredient composition. Baking temperature, baking time, and concentration of carboxymethyl cellulose were varied between 170 and 190 °C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable d...

Background and objectives The present study was conducted with an aim to modify rice flour for enhancement of resistant starch content using extrusion technology. The effects of feed moisture, barrel temperature and screw speed on resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and instrumental color (L*, a* and b* values)...

Purpose-Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingr...

This book discusses different fruit crops and provides first-hand information on the nutritional composition of commercially important, as well as unexplored fruits, which are grown in Jammu, Kashmir and Ladakh. A detailed nutritional profile of each fruit is presented in the book. The potential health implications against cardiovascular diseases,...

Purpose Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingr...

Flour of five Indica and three japonica rice cultivars, widely cultivated under temperate condition in highland Himalayas were evaluated for nutritional, pasting and thermal properties and were subsequently subjected to structural characterization. Out of different cultivars, highest peak viscosity (3990 cP), breakdown viscosity (2015 cP), final vi...

Radiofrequency (RF) heating was explored to induce accelerated ageing in rice to reduce the time of ageing. RF exposure time and moisture content of rice were set at five levels between 10 and 115 min and 9.5–18.5% respectively using central composite rotatable design. The values of different quality attributes of rice viz., volume expansion ratio...

During the present investigation, eight commonly grown rice varieties of temperate highland regions of Kashmir were selected to study different quality attributes. The dimensional and physical properties of selected rice varieties differed significantly (p≤0.05). With regard to colour coordinates (L*, a*, b*, chroma and hue angle), all the varietie...

The present study was conducted with an aim to reduce the aging time of paddy through the application of radio frequency (RF) heating. The effects of paddy moisture content and RF exposure time on various quality attributes of rice were investigated using response surface methodology. Both moisture content and RF exposure time were set at five leve...

A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice flour and chickpea flour were varied using central composite rotatable design (CCRD), and their ef...

The present study was undertaken to study the effects of blanching and drying methods on two different coriander varieties viz local variety (V1) and hybrid variety (V2). Sun and cabinet drying were employed post blanching which was carried out at 85°C for 3.5 min. Blanching decreased the total chlorophyll, chlorophyll b, total phenol, total carote...

This study was conducted to develop iron‐fortified barley based extruded snacks. Central composite rotatable design (CCRD) with three independent variables viz. feed moisture (10%–22%), screw speed (215–385 rpm), and barrel temperature (95°C–160°C) produced 20 different combinations. The effect of these three independent variables was studied on ph...

2020) Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice, Food Biotechnology, 34:2, 132-150 To link to this article: https://doi. ABSTRACT Four pigmented land races (Madew Zag-1, Madew Zag-2, Tangdhar Zag and Karnah Zag) and one high yielding variety (cv. Jhelum) were tested for producti...

In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functional, viscous, thermal and structural properties. F...

Purpose The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF). Design/methodology/approach Five blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified...

Purpose Keeping in view the diabetes status that has affected about 415 million people globally and is the leading cause of death in many countries along with therising demand for low Glycemic Index (GI) foods, the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water che...

The aim of the study was to analyze the storage behavior of low glycemic index water chestnut flour (WCF) packed in high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) bags under ambient conditions (temperature = 28.40 ± 2°C and R.H = 63.5 ± 5%) for a period of 6 months. At the end of storage, moisture, fat, protein, fiber, ash, an...

The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes and glycemic response of muffins. The resistant starch content of final product (43.5%) was...

This review article gives knowledge of about High-Performance Thin Layer Chromatography, HPTLC-based analytical method development and its applications in food industry, in accordance to practical evaluation. Among the modern Analytical tools, HPTLC is a powerful analytical method equally suitable for qualitative and quantitative analytical tasks....

Before cracking, subjecting water chestnuts to pre-conditioning is a common practice. However, the existing practice of pre-conditioning has no scientific rationale and therefore leads to low flour recovery and poor quality. Thus, the aim of the present research work was to optimize the pre-conditioning process for water chestnuts and to analyze th...

Nanoparticles are considered magic bullets because of their unique properties. Nowadays the use of nanoparticle has emerged in almost every field of science and technology owing to its potential of revolutionizing specific fields. In the field of food science and technology, the use of nanoparticles is being studied in diverse areas, starting with...

The present review provides a comprehensive summary on the quality parameters and pharmacological effects of mulberry species. It has a unique nutritional profile that makes it a promising natural functional tonic. Mulberry fruits possess properties such as antioxidant, anti-atherosclerotic, anti-obesity, hypolipidimic and anti-hypertensive. Mulber...

The aim of the present study was to design, develop and evaluate hand operated and power driven crackers for walnuts. Kaghazi (thin shelled) and medium shelled walnuts after subjecting to pre-optimized soaking conditions were cracked by developed crackers. Different parameters were evaluated to check the performance of the power operated cracker an...

A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables – BRF (10–40%), carboxymethyl cellulose (CMC) (1–3%), and shortening (5–12%) – produced 20 different combinations. Response surface methodology was used to study the effect of different level...

Hunger means dietary intake that does not provide the kind and quantity of food that is needed for growth, activity and the maintenance of good health. Hunger comes in many guises, four of which (i.e. starvation, undernutrition, micronutrient deficiency and nutrient depleting diseases) serve as indices of hunger in compiling global estimates. Micro...