Yazar "Rehman, Mohd Ziaur" seçeneğine göre listele

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    A comparative study on utilization of different plant-derived nano-mucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation
    (Elsevier, 2024) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Rehman, Mohd Ziaur; Ali, Nemat; Karabulut, Gulsah; Chawla, Prince
    This study aimed to utilize different plant-derived mucilage as a fat substitute in yogurt production. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using different extraction process, and spray dried to acquire nano-scaled mucilage particles (100-300 nm). Seven different types of yogurts were prepared with the addition of varied mucilage concentrations (1-10 % w/v). Results showed that the yogurt with 4.5% PHM exhibited suitable viscosity, higher water holding capacity, and reduced syneresis over the 16 days of storage. Furthermore, selected yogurt sample revealed similar physicochemical, textural, and color attributes as compared to control (full-fat and skimmedmilk yogurt). Moreover, this study showed that consumers highly accepted mucilage-formulated yogurt, with a mean score of 97.16 +/- 1.58 %. Overall, nano-mucilage holds potential as a sustainable biomaterial for producing low-fat yogurt.
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    Arabinogalactans-rich microwave-assisted nanomucilage originated from garden cress seeds as an egg replacement in the production of cupcakes: Market orientation and in vitro digestibility
    (Elsevier, 2024) Sharma, Madhu; Bains, Aarti; Goksen, Gulden; Ali, Nemat; Rehman, Mohd Ziaur; Chawla, Prince
    The increasing demand for functional foods arises from concerns regarding food allergies, dietary restrictions, and ethical considerations related to egg consumption. Consequently, this study investigates the feasibility of using arabinogalactan-rich nanomucilage derived from garden cress seeds as an egg replacement in cupcake production. The microwave-assisted process resulted in 23.28 f 0.34 % yield and it demonstrated a nanoscale particle size of 146.3 f 2.67 nm. Smooth surfaces with spherical concavities-shaped particles were observed containing carbohydrate and protein-based functional groups. A market survey involving 250 participants indicated a notable interest in egg-free cupcakes, with 75% of respondents determining a willingness to sample them. Cupcakes containing 15% nanomucilage (C3) exhibited comparable sensory acceptability and similar physicochemical properties, along with significantly improved hardness (751.03 f 1.24 g), resilience (23.98 f 0.56), and chewiness (513.75 f 1.37 g) when compared to egg-based cupcakes. In vitro digestibility exhibited a significant reduction in the area under the curve for reducing sugars in C3 (155.68 mg g- 1) relative to the control (238.83 mg g- 1), suggesting a lower glycemic index. Hence, this study reveals that garden cress seed mucilage could be an effective egg substitute in cupcakes, offering comparable sensory and textural attributes with potentially lower glycemic index.
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    Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage
    (Elsevier, 2025) Tosif, Mansuri M.; Bains, Aarti; Goksen, Gulden; Rehman, Mohd Ziaur; Ali, Nemat; Chawla, Prince
    This study aimed to utilize the different plant-derived mucilage sources for the partial replacement of palm oil in compound chocolate. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using suitable green methods. Spray-dryer was used to obtain the uniform mucilage powder and the yield of spray-dried CEM (4.65 f 0.79%), CDM (13.44 f 0.27%), and PHM (48.12 f 0.86%) were calculated on a dry basis. Furthermore, different ratios of the mucilage and palm oil (0-100%) were used for the preparation of chocolate spread. CEM30 (30% CEM and 70% palm oil) showed similar viscosity compared to the control (CEMC). The selected compound chocolate was stored for 120 days and physicochemical data revealed a non-significant (p < 0.05) difference throughout 120 days of storage. CEMC exhibited 516.75 f 0.27 kcal/100 g energy values which was higher than CEM30 (485.24 f 0.77 kcal/100 g) on the 0(th) day. Differential calorimetry (DSC) data confirmed the similar melting behavior around 37 degrees C for both samples. On the 120(th) day, CEM30 displayed a similar texture as CEMC. The L* value of CEMC showed 48.54 f 0.42 and for CEM30 it was 46.89 f 0.58 on the 0th day. Overall, CEM30 has proven the most suitable formulation that can be effectively used as a partial substitute for palm oil as a cost-effective natural ingredient in the chocolate industry.