Ishtiaq Ahmad

• Doctor of Philosophy in Engineering : Food Science and Engineering: Processing and Storage of Agriculture Products: Research Direction: Food Processing and Stoage Engineering
• PostDoc Position at Zhejiang University Zhongyuan Institute

The study aimed to prepare the yogurt with different levels (0, 10, 25, and 50% w/w) of mashed potato (MP) according to whole milk powder and investigate the techno-functional characteristics after 24 h of storage at 4 °C. The acidity of yogurt was increased and pH was decreased with increased MP from 0 to 50%, due to acid production of lactic acid...

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding prot...

Unlabelled: This study aimed to prepare a stirred type of fat-free yogurt from enzymatically hydrolyzed potato powder (EHPP) and skimmed milk powder (SMP) without changing its quality and consumer acceptance. The yogurt formulations prepared contained different amount of EHPP 0, 10, 25 and 50% and were stored for 28 days at 4 °C and observed that...

The endogenous components of okara can affect the extraction and modification of insoluble dietary fiber (IDF). This study was intended to investigate the effect of extraction and purification of IDFs from okara affected by the endogenous components and composite enzyme Viscozyme®L. After that, the physicochemical, functional, and structural charac...

Background: Mushrooms are generally regarded as useful products with multiple applications in the food and health industry. Shiitake (Lentinula edodes) is one of the most cultured and consumed mushrooms around the world. With more complexity in medical science and phenomenon like antibiotic resistance, have led to the search for alternatives for di...

As fish is a perishable food item, multiple storage approaches need be considered to extend its shelf‐life, safety, and quality. Despite advancements in modern frozen storage techniques, chilling and freezing remain the most frequently employed preservation practices onboard. The purpose of this review is to outline ways of increasing the shelf‐lif...

Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people’s pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental ca...

Background Yogurt is one of the nutrient-rich fermented dairy products that support the human gut microbiome. It has also been one of the most consumed dairy products around the globe whose consumption has been progressively increasing. Research has consistently seen that yogurt has been beneficial for humans and helps prevent several gut diseases,...

This study was to investigate the impact of potassium carbonate on quality characteristics of composite starch‐wheat noodles (CSW). The results showed that low level of potassium carbonate (0.2%‐0.4%) enhanced the storage modulus (G') of dough and improved gel strength. The peak viscosity of composite flour was increased at low level of potassium c...

In this study, potato powder (PP) was hydrolyzed with α‐amylase and investigated the characteristics of PP and enzymatically hydrolyzed potato powder (EHPP). The PP was enzymatically hydrolyzed for 30 min at 50°C with different amounts of α‐amylase (0 to 0.015 g/100 mL) for 30 minutes at 50°C. The swelling power, water solubility index, amylose con...

Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared at 42 ℃ for 5 h and stored for 28 days at 4 ℃. The yogurts were evaluated for quality characteristi...

Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health a...

Abstract Three-dimensional (3D) printing is a new technique used to construct complex geometric forms for personalized nutrition and customization. With good rheological and gelling properties, starch materials have great potential in the 3D printed food industry. The successful printing of materials depends on various aspects, and current research...

Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation...

This study evaluated the effect of supplemented enzymatically hydrolyzed potato powder (EHPP) for quality characteristics and the storage stability of stirred type yogurt in refrigerator storage. Six treatments of varying quantity of EHPP and whole milk powder (WMP) along with one control were prepared. The results revealed that the addition of EHP...

This study highlights the optimization of a suitable amount of enzymatically hydrolyzed potato powder (EHPP) with whole milk powder (WMP) to produce a quality yogurt. The yogurt was prepared with different levels of EHPP (0, 10, 15, 20, 25, 35 and 50% w/w) with WMP and evaluated after 24 h at 4 °C. The resulted product was analyzed on the basis of...

The effect of egg white protein (EWP) and β‐cyclodextrin (β‐CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β‐CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl cont...

The purpose of this research was to investigate the cryoprotective role of EWP-XO in the prevention of oxidative and structural changes in the myofibrillar proteins (MPs). Different concentrations of egg white protein and xylooligosaccharide (EWP-XO) mixture (0, 2, 4 and 6%) were added to the MPs of Culter alburnus fish during frozen storage (−18 °...

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates the browning reaction during fruit and vegetables processing. Therefore, thermal and non-thermal technologies such as high hydrostatic pressure, ultrasound and high pressure carbon dioxide are being used effectively to lower the enzymatic activity to get go...

In the present investigation, fresh potato instant hot dry noodles were prepared to evaluate the effect of xanthan gum (XG) on cooking qualities, texture and microstructures of noodles. Three types of noodles were prepared with different incorporation level of XG (0.3, 0.6 and 0.9% w/w, wheat flour basis) and their physico-chemical and functional p...

Depending upon the type of wheat, different amount of water is required to properly condition the wheat for milling. This research was aimed to determine the optimum water and temperature required to temper different wheat varieties. Four wheat varieties including Inqlab 91, Bhakar 2002, Chakwal 50, and Auqab 2000 were tempered at 12, 13, 14, 15 an...