No abstract

Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation, sprouting, rate of respiration, and to increase the storage duration of perishable products. This research trial was conducted at Ayub Agricultural Research, Faisalabad, Pakistan. Mango samples of sensation variety were irradiated with three different doses by using a mark-IV irradiator installed at NIAB. Data regarding firmness, Brix, titratable acidity, pH, and Vitamin-C were calculated after a oneweek interval. The mango samples were placed in cold storage where temperature and relative humidity were monitored regularly during the storage period 10°C and 85-90% relative humidity. The dose of 300 Gy showed better results as compared to the other two doses, i.e., 150 and 225 Gy due to the concentrated level of rays, however, the ray level higher than 300 imparted adverse effects. Irradiation technology can successfully be applied to improve the storage life and reduce post-harvest losses.

In current study nutritional constituents of fenugreek seeds Trigonella foenum graecum andantioxidant potential was determined. Rheological aspects of fenugreek supplemented flour were evaluated.Total phenolic contents (TPC) were quantified by using spectrophotometer. TPC content was higher inethanol extract as compared to methanol extract, accounted for 9.11mg GAE/g, and 7.82mg GAE/g,respectively. High pressure liquid chromatography was used to analyze the individual phenolic acids.Chlorogenic acid was found in higher quantity accounted for 167. 9 mg/g and sinapic acid with lowestamount 8.6 mg/g. Composite flours with treatments T1, T2, T3 and T4 of fenugreek seed powder with wheatflour were prepared and their rheological properties revealed the T4 with best and healthy results.Physicochemical and sensory analysis of cookies depicted that T1 was best as compared to rest of thetreatments.

Numerous documented researches have been conducted to evaluate the potential of using different plants and herbs as traditional medicines. Bitter gourd (Momordica charantia) is an agricultural commodity belonging to the plant kingdom and family Cucurbitaceae. Besides having a higher content of calcium and iron, this plant also possesses considerable numbers of vitamins such as B1, B2, B3, and C. These are great sources of some biologically active compounds such as momordicin I, II, and cucurbitacin B. The salutary perceptions have been also emphasized as they are useful in protecting from cardiovascular conditions such as atherosclerosis thereby, regulating the blood cholesterol level in the body. Bitter gourd entire fruit, seeds, and leaves help lower the fat accumulation and also control the impaired antioxidant status. Though this plant could facilitate the balance effect of anti-HIV drugs, the contents of ration amino sugar variate by declined and inclined, observed in lungs, heart, liver, and spleen during diabetes.

This study was planned to utilize sugar beet powder as a rich source of dietary fibre in cookies.Purposely, five treatments namely T1, T2, T3, T4 and T5 with 4%, 8%, 12%, 16% and 20% sugar beetpowder addition in wheat flour were chosen to estimate fibre, antioxidant profiling and engineeringproperties of cookies. Results showed an increased content of all above mentioned parameters. With theincrement in sugar beet powder addition in treatments, dietary fibre analysis have shown that total dietaryfibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) have depicted increasing trendwith maximum for T5 for all dietary fibre types. Significant results were obtained for in vitro antioxidantstudies including total phenolic content (TPC) and DPPH that showed increasing trend with T1 0.6 mgGAE/g and maximum values for T5 with 2.0 mg GAE/g for TPC and for DPPH with T5 being maximumvalue of 1.7% and minimum for T1 with 1.3%. T5 treatment with 20% sugar beet gave best physicochemicalresults but disturbed sensory properties while T3 with 12% sugar beet powder showed good physicochemicaland sensory characteristics. Therefore, T3 with 12% level is considered as the best source of dietary fibrein bakery products and can be considered as the prospective choice to address metabolic syndromes.