Imran Pasha

University of Agriculture Faisalabad · National Institute of Food Science and Technology

Wheat flour aging process is considered very important to impart desirable changes in order to get good quality bakery products. It was extensively studied through analytical and rheological variations during storage using conventional methods. In this study, the potential of Fourier Transform Infrared Spectroscopy (FTIR) was determined to monitor...

Rheumatoid arthritis (RA) is an inflammatory condition and associated with the symmetrical synovitis of the joints and cause joint pain. The use of anti-rheumatic drugs is associated with many adverse effects. Quercetin, an important polyphenolic flavonoid, possess anti-inflammatory and anti-rheumatic effects. Quercetin use is limited due to poor a...

Fluorescent gold (Au) nanostructures have emerged as burgeoning materials to fabricate nanomaterial assemblies which play a vital role in improving the detection sensitivity and specificity for various biomolecules. In this work, a fluorescence labelled (Rhodamine-B-Isothiocyanate) silica shell with Au metal core (AuNPs@PVP@RITC@SiO2) and a graphen...

This study aimed to check the bread‐making potential of indigenous barley varieties comprising high non‐starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β‐glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variet...

Gold nanoclusters (AuNCs) are represented to be a versatile class in terms of functionality with appealing photoluminescence and optoelectronic properties, revealing huge potential in food safety. With the increased globalization of food supply, the need for stringent food regulations and safety measures has taken a prime position among health conc...

Banana peel is appreciated for higher dietary fiber, phenolics, flavonoid contents, and minerals (particularly iron, calcium, and potassium), despite being a waste product. After drying, it can be processed into powder/flour to be combined with wheat flour (WF) for development of value-added products. In this study, we substituted WF with banana pe...

The combined genetic and agronomic zinc (Zn) biofortification of wheat is effective in minimizing Zn deficiency related issues, but its milling efficiency, baking quality and effectiveness to improving animals Zn status are unknown. We, therefore, studied Zincol‐2016 (genetically Zn‐biofortified wheat) Zn nutrition, suitability for milling and rheo...

Cigarette smoke exposure increases the production of free radicals leading to initiation of several pathological conditions by triggering the oxidative stress and inflammatory cascade. Olive fruit owing to its unique phytochemical composition possesses antioxidant, immune modulatory, and anti-inflammatory potential. Considering the compositional al...

Nutritional profile of pulses has significant importance in human diet with respect to protein and mineral quality and bioavailability. Protein energy malnutrition is widespread throughout the world especially among the developing countries. Pulses being rich in macronutrients such as protein from 20 to 26% and low in calories are most suitable for...

The objective of this study was to explore the potential of front face fluorescence spectroscopy (FFFS) as rapid, non-destructive and inclusive technique along with multi-variate analysis for predicting meat adulteration. For this purpose (FFFS) was used to discriminate pure minced beef meat and adulterated minced beef meat containing (1%, 2%, 3%,...

Scope Sweet potato (Ipomoea batatas) is accredited as a functional food due to its nutraceutical compounds. These dietary components may help healing lesions and ulcer scars in the stomach. This research was designed to examine the antioxidant and anti-ulcerative potential of sweet potato (red skin – white flesh) against aspirin induced gastric ulc...

Leave powder and extract of Stevia rebaudiana is an exceptional source of health promoting, nonnutritive high intensity sweetener. Stevia leaves possess strong nutritional profile as it contains 10.64% protein content and 7.6% of its mass is fiber. Mineral content of stevia is about 8.75% of total mass and among these the major minerals are sodium,...

The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice is a staple food in many countries, but most emerging issue is that rice is deficit in minerals...

Pakistan is facing the major social problems including child malnutrition, increased mortality and low literacy rate. In Pakistan, people living in under developed areas have the high ratio of malnourished children which is a leading risk factor for mental development and performance in education. Micronutrient deficiency is a globally prevailing i...

Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods. This study was aimed at assessing the effects of eggshell powder supplementation at 5, 10, 15, and 20% levels on the chemical composition, sensory char...

Imitated meat product (nuggets) has been a major influence on vegans since time immemorial. Pea protein isolates (PPIs) and lentil protein isolates (LPIs) are identified as ingredients for their indigenous color, flavor, taste, texture, and functional properties. This study was aimed to investigate the potential use of pea and lentil PI as a meat s...

Current investigation was planned to evaluate antioxidant potential of multi-grain chips using a mixture of coarse cereals and legumes at various levels using different cooking strategies. Results for proximate analysis revealed that maximum moisture contents (11.80 ± 0.17%) in chickpea, ash contents (3.59 ± 0.25%) in masoor, fat contents (9.40 ± 0...

Essential oils are highly volatile lipophilic mixture of plant secondary metabolites. Due to their diverse bioactive profiles, essential oils have strong antimicrobial and antioxidant properties, making them as an ideal replacement of synthetic food additives in commercial food products. In current scenario, packaged food consumerism posed real sco...

Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer accepta...

Fluorescent biosensors and imaging devices have gained fervent consideration due to their prime functionality in biological. Among fluorescent nanomaterial (FNMs), the ultra-small gold nanoclusters (AuNCs) have gained promising attention with respect to extra-ordinary properties of bright fluorescence, economical synthesis, higher photostability, a...

Depression is broadly acclaimed as a mental health anomaly and despite advancements in the development of antidepressant drugs, they are linked with side effects. Dietary modifications and medicinal plants like olives can be used as effective strategies due to their antioxidant, immune-modulatory, antiinflammatory, and anticonvulsant properties. Co...

The most prevalent exposure of bisphenol A (BPA) to biological systems has directed health organizations to reduce its safe dosage and the stringent regulation by developed countries that led to ban of BPA-based (Bisphenol analogues) baby bottles. This in turn has opened a new window for ongoing entry of bisphenol analogues into consumer market. Re...

In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to...

Bran is a nutritious outermost layer of the cereal grain that is removed during milling to curtail the technical problems in end-products. Modification techniques such as enzyme treatments might be an effective way to alter bran morphology and end-use quality. In this study, bran from six cereals (wheat, barley, oat, maize, millet, and sorghum) wer...

This review is to describe various methods used for the treatment of cereal processing wastes and their efficiency to reduce environmental issues. Physico-chemical and biological methods have great potential for the treatment of cereal industrial waste. These methods can be used alone or in combination with effective treatment. Physico-chemical tre...

2021) Food-induced anaphylaxis: causes, risk factors and clinical management, Food and Agricultural Immunology, 32:1, 253-264, ABSTRACT Globally, food processing patterns are becoming more sophisticated and modernized for meeting abrupt increase in demand of allegen free food. The stance of availability of allergens free food is a rather hectic tas...

Most of the countries grow wheat varieties according to the product specificity while others lack such a system of special purpose wheat production. Those countries face problems in quality of bakery products like cookies/biscuits and breads. Cookie manufacturers require low protein to prepare good quality cookies. In case of high protein wheat flo...

A rapid detection method employing ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry in dynamic multiple reaction mode (UHPLC/QqQ-DMRM-MS) for exploring monosaccharide composition of cereal brans and linkages in bran polysaccharides was used. The monosaccharides were analyzed simultaneously in a 10 min ru...

To explore the protective effect of sesame seed oil (SSO) extracted from Til-06 sesame variety in Sprague-Dawley male rats against the management of hypercholesterolemia, the current two-phase study was conducted. In the first phase, oil was taken out from the sesame seeds (Til-06) and physicochemical analysis was carried out to find out the conten...

Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for n...

The current study was aimed to extract and purify the cell walls of cereal Industrial by‐product’s i.e. maize, wheat and barley bran, followed by their nutritional and biochemical properties. For the purpose, three varieties of wheat and barley were procured from Ayub Agriculture Research Institute, Faisalabad, Pakistan. Cell walls from industrial...

Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. I...

Introduction Rice is important food crop and is consumed all over the world and for more than half of world's population it is a staple food. More than 90% of rice produced is consumed in Asia pacific; where 60% of world population resides [1]. Due to its high consumption in developing countries it results in severe kind of micronutrient deficiency...

Vitamin D lost its functionality during processing and storage, thus, encapsulation with proteins is desirable to preserve bioactivity. The aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials in three different formulat...

Bran is the highly nutritious protective covering of cereal grains. Important health-benefitting compounds like dietary fiber, phenolics and antioxidants, vitamins and minerals are found in bran in good proportions. However, bran is discarded as a byproduct in milling operations and not used in substantial quantities in human foods because of some...

Stability and preservation of vitamin D are major concerns that lead to its encapsulation. Whey protein isolates (WPI) and soy protein isolates (SPI) were used as a carrier to effectively encapsulate vitamin D. The resultant microcapsules were evaluated for encapsulation efficiency, morphological characteristics, XRD diffraction, gastric release an...

In view of numerous encouraging requisitions, toxins quantification is an imperative research field of food safety. Herein, we synthesized a green-emitting [email protected] gold nanocluster ([email protected]) through host-guest assemblages. The [email protected] were capped with polyacrylic acid (PAA) to construct the [email protected]@ATT-AuNCs...

Fructooligosaccharides (FOS) improve viability of probiotics and gastrointestinal health. FOS and alginate as encapsulation material, can provide better structure of beads to improve the survival of probiotics. The present study focused on FOS extraction from banana peel to encapsulate L. rhamnosus and explore its in vitro survival through structur...

In this study, we investigated various physico-chemical properties of wheat and evaluated their correlation with cookie attributes. Results showed that damaged starch in wheat varieties ranged from 6.28 to 10.97%. SDS-sed. and AWRC values were recorded as 18.20-30.50 mL and 43.91-66.85%, respectively. WSRC, SOCSRC, SUCSRC and LASRC values varied ov...

In recent years, new avenue has been opened for extensive research and debate between Natural and artificial sweeteners. Stevia rebaudiana has emerged as a potent and remarkable substitute to artificial and calorie dense sweeteners. Stevia being natural and zero caloric is becoming a choice of many diet conscious people. The leaves and extract of S...

Pseudo cereals like Quinoa and Buckwheat are not true cereals because they have only structural and compositional resemblances with true cereals. These cereals are largely grown in all over the world. They are very important due to their excellent nutritional contents especially protein and bioactive components. Cookies were prepared by making comp...

According to Global report of World Health Organization (WHO) on diabetes, a predictable frequency of diabetes in the grown-up populace has nearly elevated 2-fold since 1980 from 4.7% to 8.5%. Altogether, mainstream of individuals is suffering from Type 1 diabetes mellitus of all diabetes cases which is a serious metabolic disorder and frightening...

This study was carried out to assess the quality attributes of rice varieties named as Super Kernel, Super Basmati, Basmati-515, PK-386, Kainat and IRRI-9 after milling for the establishment of claimed standards for approved varieties to prohibit rice adulteration. Furthermore, brown and white fractions of selected varieties were evaluated for phys...

A “turn on” time-resolved fluorometric aptasensor is described for the simultaneous detection of zearalenone (ZEN), trichothecenes A (T-2), and aflatoxin B1 (AFB1). Multicolor-emissive nanoparticles doped with lanthanide ions (Dy³⁺, Tb³⁺, Eu³⁺) were functionalized with respective aptamers and applied as a bioprobe, and tungsten disulfide (WS2) nano...

The emergent arena of bio-nanotechnology aims at modernizing the detection and bioimaging discipline via the introduction of aggregation-induced emission (AIE)-based tools. AIE is a unique photophysical phenomenon because of the photoemission of the propeller-like molecules that could be significantly enhanced after aggregation. AIE differs immense...

Rice is an important source of nutrients and contains value able protein. Milling and cooking was found to have significant effect on nutritional properties of rice especially on amino acids and sugars. In present study amino acids was analyzed to check their losses during cooking and milling through GC/MS with FID detector. GC/MS was used because...

Bifidobacterium longum BL-05 encapsulated beads were developed by using whey protein concentrate (WPC) and pectin (PE) as encapsulating material through extrusion/ionic gelation technique with the objective to improve survival of probiotics in harsh gastrointestinal conditions. B. longum BL-05 was grown in MRS (de man rogosa and sharpe) broth, cent...

The present study was taken to prepare barley and oat meal supplemented flours with special reference to chapati making quality. For this purpose, nine treatments of supplemented flours were prepared by gradually replacing whole wheat. Chapaties were prepared from all compositions along with control (100% whole wheat flour) and analysed for dietary...

Bran is detached from cereals during roller‐milling operations and considered as a byproduct of milling. Bran carries phenolics and antioxidants in appreciable quantities which can be heightened by modification. In the present project, four cereals were under study that is, wheat, barley, millet and sorghum. Bran was separated from cereal grains an...

The leaves of Ficus carica (Fig) possess wide range of biological activities and are used to treat diabetes and its complications. The aim of the study was to evaluate the hyperglycemic and antioxidant effect of tea of Ficus carica leaves on normal and hyperglycemic rats. Effect of fig leaves tea was investigated on blood glucose level, daily food...

Background Use of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage...

Micronutrient deficiency is a major concern now a days as more than 30 percent of world's population is suffering from nutritional deficiency. People are getting awareness regarding food biodiversity, therefore they demand value added and nutritionally enriched food products to counter appetite as well as to improve their health. This study was con...

The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively p...

Zein is the major storage protein of maize and was identified initially on the basis of solubility in aqueous alcohol solution. It is comprised of 45-50% grain portion and has a wide range of application as a functional ingredient in the food industry. In the current study, five different maize varieties were analyzed and compared for the physicoch...

The core objective of this study was to prepare iodized bread by using iodized salt and potassium iodide (KI) to fulfill Recommended Daily Intake (RDI) of iodine. Triplicate level of each fortificant was added in separate treatments in different concentrations with an aim that 2 slices of bread provide RDI of iodine. The prepared samples were analy...

Kinnow (Citrus reticulata Blanco) is achieving core consideration globally owing to its nutrition and high juice content. In Pakistan, kinnow export is limited due to inadequate postharvest handling and lack of appropriate storage practices. Considering these issues, the present study was designed to evaluate the effect of hydroxy-propyl-methylcell...

Zearalenone (ZEN) is a non-steroidal estrogenic mycotoxin produced by fungi on stored grains. The earlier detection methods used for ZEN rely on expensive equipment, time-consuming sample preparation and temperature sensitive antibodies. The current work, proposed a novel strategy based on ZEN aptamer labeled with amine-functionalized magnetic nano...

The objective of this present study was to explore the attributes of camel milk (Marecha breed) collected from different regions of the Punjab Province, Pakistan during the months of January to April. These were MLP, MCP and MUP meaning milk from lower, cental and upper Punjab. Variations were observed in gross chemical composition, physical attrib...

Present study investigated the effect of chemically (acid) modified starch on quality attributes of cookies. Cookies were supplemented with chemically modified starch at various levels (5, 10 and 15%) and their physicochemical and sensory properties were evaluated. The results showed that cookies substituted with varying levels of chemically modifi...

Cereals like sorghum and millet are splendid sources of phenolics, dependent on their genetic makeup, and possess varied levels of flavonoids, flavanols, flavanones, anthocyanins, and condensed tannins. In this study, chemical composition and anthocyanin and tannin content of seven sorghum and two millet varieties were evaluated. American Associati...