Associate Professor, PMAS-Arid Agriculture University Rawalpindi
Quality parameters was studied to evaluate different tea brands
There are different brands of tea which are commercially available in the market, some of them are branded and some are non branded having variation in their composition and quality which have direct link with its storage stability and sensory qualities. So keeping in view the above mentioned facts this study was designed to evaluate the variation in the chemical composition of tea and relationship between its components which influenced its sensory quality and storage stability. Moisture percentage ranged between 4.40-7.47%. Variation in the moisture content was found in non branded tea samples as compared to branded tea samples too high moisture content having negative effect on tea quality. Less ash content were observed in both black tea and green tea samples, indicating the low moisture content and impact of adulteration in non branded tea samples in comparison to branded ones. Highest ash percentage was found in (Zaiqa Jandar) that contains 5.87% ash which was a black tea sample. Protein and fats were found in minor quantities in both green and black tea samples not having much influence on of tea quality. Caffeine and catechin were found significantly high in green tea samples (Lipton Clear Green) Having 4.33% caffeine in it and 7.44 mg/g catechin was found in (Peshawri Palando Qehwa) which was also a green tea sample; both these compounds have much influence on tea quality and organoleptic properties of tea. Caffeine contributed towards efficiency and better taste attributes of tea and catechin compounds contribute towards positive health effects. Fiber content were also found significantly higher in non branded green tea samples ranged between 13.33-17.14% as compared to branded tea samples indicating the use of low quality raw material in tea samples.variation was found in non branded tea samples for water extracts indicating inferior tea quality.Based on the above results, it could be concluded that the chemical constituents of tea had strong influence on physiochemical quality, organoleptic characteristics and storage stability of available brands of tea in the market.
Abstract: β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed.
Pub.: 05 Jan '12, Pinned: 21 Jun '17
Abstract: Micronutrient deficiency especially the iron deficiency is the bane of our lives, affecting all strata of society. Unfortunately, the women during pregnancy, adolescence, and children are under this curse particularly in developing countries like Pakistan. It is one of the biggest reasons of complications during pregnancy and malnourished children under five years of age. Maternal death, still-births, and underweight births are most common consequences of iron deficiency and these outbreaks as iron-deficiency anemia in Pakistan. Disastrous nature of iron deficiency requires an urgent call to eradicate it. Hence, the solution should not be frail comparing with the huge economic loss and other incompatibilities. Flour fortification, supplementation, dietary diversification, and especially maternal education are possible solutions for combating this micronutrient deficiency.
Pub.: 04 Mar '14, Pinned: 21 Jun '17
Abstract: The argan tree (Argania spinosa L. Skeels), an endemic tree in Morocco, is the most remarkable species in North Africa, due to its botanical and bioecologic interest as well as its social value. Argan oil is traditionally well known for its cardioprotective properties and it is also used in the treatment of skin infections. This paper gives an overview of scientific literature available on nutritional and pharmacologic properties of argan oil. Owing to its unique organoleptic properties associated with its cardioprotective properties, argan oil has found, recently, its place in the highly competitive international edible oil market. This success is a very positive sign for the preservation of the argan tree, the argan forests and, therefore, in general, the biodiversity.
Pub.: 04 Mar '14, Pinned: 21 Jun '17
Abstract: Kefir and its related products are renowned nutraceutical dairy products produced through fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional attributes of this self-carbonated beverage are due to presence of vital nutrients such as carbohydrates, proteins, minerals, vitamins, and some nutraceutical components. Antimicrobial activity, better gut health, anticarcinogenic activity, control on serum glucose and cholesterol, control on lactose intolerance and better immune system can be achieved through its regular consumption. Moreover, on the one side kefir is good dietetic beverage, and of particular interest of athletes, and on the other side the whole kefir is good for feeding small babies and pre-schoolers for good tolerance against disease and quick weight gain. Lots of works have been done on kefir from a health point of view. This study summarizes all the data that have been compiled to date. The purpose of this review is to gather information about microbiological, chemical, nutritional, and therapeutic aspects of kefir and kefir-like products to provide justification for its consumption. This review leads us to conclude that kefir begins a new dawn of food for the mankind.
Pub.: 09 Feb '13, Pinned: 21 Jun '17
Abstract: Oat beta-D-glucan is a valuable functional ingredient having numerous industrial, nutritional and health benefits. Its extraction needs careful attention as extraction process may affect the physiochemical and functional properties of extracted beta-D-glucan. The present study aimed at analyzing the effect of extraction of beta-D-glucan gum pellets from oat cultivar followed by detailed chemical and functional analysis. Enzymatic extraction process resulted in highest yield and recovery. Chemical analysis revealed protein as a dominating impurity. The water binding capacity of the beta-D-glucan ranged between 3.14 and 4.52 g g(-1) of sample. beta-D-Glucan exhibited ideal foaming stability when appropriate extraction technique was used. The viscosity of beta-D-glucan gum ranged between 35.6 and 56.16 cp. The color analysis showed L* value of beta-D-glucan gum pellet ranged between 72.18 and 83.54. Phosphorus, potassium and calcium appeared as major minerals in beta-D-glucan gum whereas iron, manganese and copper appeared as minor minerals. FTIR spectroscopy also confirms the presence of beta-D-glucan, protein and other components in extracted beta-D-glucan gum pellets. Overall, extracted beta-D-glucan showed a good potential for industrial usage.
Pub.: 20 Jan '10, Pinned: 21 Jun '17
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