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The objective of the current study prepare yogurt enriched with roasted barley and oat flour in different treatments. The manual cleaning of oats and barley was carried out and placed in a traditional sand roaster with an iron pan at 280 ± 5°C for 20 seconds. Roasted barley and oat flours were used in different concentrations of 1:0; 3:0; 5:0; 0:1; 0:3; 0:5; 0.5:0.5; 1.5:1.5; and 2.5:2.5 g/100 g, respectively. The prepared yogurt was stored for 28 days at 4°C, and analyzed during the 7-day intervals. The results showed that roasted barley and oat flours contained higher concentrations of proteins (13.72 & 16.61%) and fibers (16.86 & 3.54%), which aided in the improvement of the properties of yogurt. The pH of the prepared yogurt was decreased (4.5 to 4.2), and titratable acidity was increased (0.61 to 0.70%) non-significantly in all treatments. The syneresis rate was decreased (25 to 19%) with increased concentrations of roasted barley and oats during storage. The microbial analysis of the fortified yogurt decreased the total plate count and total yeast count. Concludingly, roasted barley and oats improved the solid contents along with proteins, fats, and fiber contents of the prepared yogurts, improving the nutritional value of yogurt.

The carrot is a root vegetable well-known for its high nutritional content and health advantages. It is well known for its strong antioxidant content, particularly carotenoids, which have been linked to cancer-fighting effects. Carotenoids, polyphenols, and vitamins in carrots have been demonstrated to have anticarcinogenic, antioxidant, and immune-boosting qualities, lending credence to the long-held concept that carrots are good for eye health. Numerous in-vivo and in-vitro research have revealed carrots’ numerous health benefits, including cholesterol-lowering, anti-diabetic, anti-hypertensive, renoprotective, hepatoprotective, and facilitate the excretion of fats and bile by the liver. Carrot seed extracts have also been shown to have antibacterial, antifungal, anti-inflammatory, cardioprotective, and hepatoprotective effects. Carrot pomace, which contains about 50% -carotene, has been recognized as a valuable byproduct that can be economically helpful for boosting culinary products such as biscuits, bread, and cakes, as well as preparing various functional goods. Carrot pomace powder is used to create bread and extruded items, demonstrating this waste’s variety and prospective applications. This comprehensive review focuses on the nutritional composition, phytonutrients, functional properties, product development, and utilization of carrots and their byproducts. This review aims to provide valuable insights into the diverse uses and advantages of incorporating carrots into various food and health products by highlighting the potential health benefits and applications of carrots and their derivatives.

ABSTRACTThis study was designed to investigate the amino acid profile, vitamin B complex, and bioactive properties present in recently cultivated rye variants in Pakistan. The four rye variants, named as Gp 1, Gp-2, Gp-3, and Gp-4, were procured from the Forage and Pulses section of AARI Faisalabad. The rye samples were ground into flour using a hammer-type 120-ton laboratory mill. For the analysis of amino acids, vitamin B complex, phenolic constituents, alkylresorcinols, and lignin, standard HPLC and GC-MS methods were employed following the extraction with appropriate reagents. The results revealed that among the rye variants, Gp-2 showed the highest content of vitamin B complex, with thiamin at 252.33 μg/100 g, niacin at 397 μg/100 g, and pyridoxine at 99 μg/100 g. Pantothenic acid (246.70 μg/100 g) and ascorbic acid (470 μg/100 g) were found in the highest concentrations in Gp-3. The riboflavin content of Gp-1 was 84.40 g/100 g, while the folate content of Gp-4 was 24.40 g/100 g. In terms of phenolic compounds, the range of chlorogenic acid content ranged from 86.70 to 92.43 mg/kg, p-coumaric acid from 2.70 to 5.40 mg/kg, gallic acid from 64.70 to 97.10 mg/kg, caffeic acid from 16.90 to 25.90 mg/kg, and coumaric acid from 218.10 to 228.40 mg/kg. In conclusion, Gp-2 observed as the most nutritionally rich and bioactive variant, distinguished by its high essential amino acids, vitamins, and other bioactive components.

ABSTRACTThis study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females.

ABSTRACTKefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter species. The complex microbial community in kefir produce various bioactive compounds owing to their metabolic activities. Kefir has various functional and therapeutic properties, which include immune system stimulation, lactose intolerance symptoms, cholesterol reduction, anti-carcinogenic and anti-mutagenic qualities. Several studies have shown anticarcinogenic, anti-microbial and synbiotic potential of kefir. Current review highlights the production technology, nutritional, functional and therapeutic potential of kefir. Furthermore, production strategies, kefir characteristics and probiotic potential are the limelight of the current review.

ABSTRACTRye (Secale cereale L.) is widely grown, especially in areas of Europe and North America, where the soil and temperature are unfavorable for cultivating other cereals. Rye grains are distinguished by having one of the greatest levels of fiber content as compared to the other cereals commonly ingested by people. Rye is one of the best sources of nutritional and bioactive substances, and it is the second most significant raw material for bread and bakery goods after wheat. Rye is also used in many culinary products, including pasta, snack foods, breakfast cereals, and porridge. Several physicochemical processes that affect the composition, characteristics, and availability of nutrients and technologically significant components take place during rye and rye flour preparation. Different Changes impact rye flour’s ability to absorb water, the dough’s viscosity and structure, the bread’s quality and yield, and its glycemic index. A recent trend in the milling and processing of rye is the production of more fiber and wholemeal flour. Wholemeal and dark rye flours with fine granulation are frequently produced using non-traditional, customized mill equipment. Our study aims to provide an in-depth analysis of the most recent findings about rye’s compositional and technological characteristics that significantly impact its use as food. In addition, this evaluation seeks to pinpoint the most recent developments and trends in rye product development.

ABSTRACTCarob (Ceratonia siliqua) is one of Asia and Africa’s popular nutritional and medicinal crops. This unique plant has an outstanding functional properties and nutritional profile. Carob has high sugar content, drought resistance and is very economical. Carob fruit consists of pulp and seed that are rich sources of different bioactive components. Carob has wide applications in various industries (food, pharmaceuticals and cosmetics) as an anti-oxidant, thickener, stabilizer, lactic acid production and emulsions. The trend of moving toward natural products further highlights the use of carob in different fields due to its excellent nutritional and therapeutic profile. Carob bean gum is widely used in the food industry. The current review has highlighted the nutritional composition, bioactive profile, functional properties, and recent findings on the subject.

The present research was planned to explore the biochemical properties and antioxidant activity of newly developed Pakistani rye variants. For this purpose, four different rye variants (Gp-1, Gp-2, Gp-3, and Gp-4) were procured from the forage section of Ayub Agriculture Research Institute, Faisalabad. In first phase, each sample was milled to convert it into powder and was analyzed for their phytochemical profile. In second phase, the mineral contents were explicated through flame photometer and atomic absorption spectrophotometer. In the last phase, the qualitative (tannin, phenols, saponin, and terpenoids) and quantitative screening of the phytochemicals (TPC, total flavonoids, DPPH, FRAP, and ABTS) were carried out through their respective methods. Results showed that the maximum total dietary fiber (TDF) content (24.47%), insoluble dietary fiber (IDF) (17.8%), and soluble dietary fiber (SDF) content (6.67%) were elucidated in the Gp-2 followed by Gp-4, Gp-3, and Gp-1. The maximum TPC (2.73 mg/g), DPPH (4.25 mg/g), FRAP (1.25 mg/g), ABTS (1.92 mg/g), and total flavonoids (12.31 mg/g) were explored in Gp-2; meanwhile, minimum TPC (1.05 mg/g), DPPH (1.05 mg/g) FRAP (1.017 mg/g), ABTS (1.02 mg/g), and total flavonoids (6.51 mg/g) were observed in Gp-4. The anti-nutritional compounds were not found in the Gp-1 and Gp-2, while Gp-3 and Gp-4 showed anti-nutritional compounds. The flavonoids and phenols were present in all the rye variants except Gp-3 and Gp-4, respectively. Conclusively, among the four rye variants, the Gp-2 rye variant was more nutritious and had good bioactive potential as it contained more antioxidants and biochemical profile than the rest of the variants.

Agro-industrial waste has proved a huge problem owing to its disposal and impact on the environment. The eco-innovative technologies are applied to utilize waste as a resource. The mandate of the current investigation was to extract and characterize the bioactive molecules with special reference to luteolin from peanut shells through different innovative extraction techniques. This study was divided into two modules, in first the extraction of polyphenols was done through conventional and ultrasonic-assisted extraction (USE) by utilizing different solvents (ethanol 80%, methanol 80%, and water) and time intervals (5, 10 and 15 min for ultrasound and 30,60 & 90 min for conventional extraction technique) alongside HPLC and amino-acid characterization of a peanut shell. The results indicated that ultrasound proved significantly (p

The aim of current research was to determine the effect of different extraction techniques on the antioxidant capacity of green tea, black tea and ginger polyphenols. Initially, the raw materials were subjected to compositional analysis. Afterward, the bioactive moieties from all the samples were extracted through ultrasound and conventional solvent extraction method using different solvents (i.e. ethanol, methanol and water). Furthermore, the functional ingredients, namely, catechins and theaflavins were isolated by solvent partition method from green and black tea, respectively. In addition, the extracts and isolates were analyzed for their total phenolic and antioxidant profile using various spectrophotometric assays. For the quantification of theaflavins and catechins, a reverse phase HPLC system was used. Results showed that ultrasound (P > .005) proved more effectual for the extraction and isolation of polyphenols (757.33 mg/100 g GAE) from the tested materials among the other extraction techniques (741.66 mg/100 g GAE). Likewise, green tea showed better performance than the rest and in solvents ethanol performed better as compared to their counter parts. Similarly, the isolates showed higher antioxidant potential as compared to their extracts and order of effectiveness was catechins > theaflavins > Ginger freeze dried extract (GFDE).

Encapsulation technology is gaining attention across the world owing to its promising protection of active ingredients under hostile conditions. Various wall materials are used in the encapsulation of these sensitive ingredients. However, the legume proteins (LPs) are emerging and unique carriers for the delivery of bioactive owed to their biocompatibility, film formation and functional attributes. Legume proteins loaded with active ingredients can be used for the development of various functional foods. Modification strategies are making the legume proteins effective wall materials against various hostile conditions for the protection of probiotics and other sensitive ingredients. The present review describes the promising potential of legumes for the protection of active ingredients. Additionally, the effect of various modification processes on the functional properties of legumes has been reviewed.