http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Masood Sadiq Butt (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
Ahmad, Zulfiqar,Butt, Masood Sadiq,Ahmed, Anwaar,Khalid, Nauman The Korean Society for Applied Biological Chemistr 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.6
Effects of various xylanase treatments applied at different stages of bread making process on dough rheological characteristics and bread quality attributes were investigated. Different doses (200, 400, 600, 800, and 1000 IU) of purified enzyme were applied at two stages (tempering and mixing). In milling and dough making processes, both types of flour (subjected to enzyme treatment during tempering and flour mixing) exhibited decreasing trend in water absorption, dough development time, dough stability, softening of dough, dough mixing time, viscosity peak, set back, and increasing tendency in peak height and pasting temperature. Treatments during tempering resulted in more significant effects as compared to applications during flour mixing. The dough rising during proofing resulted in enhancement from $137{\pm}3.21$% (control) to maximum value ($192.33{\pm}2.90$%), when 600 IU of xylanases were applied to 1 kg of wheat grains during tempering. The bread sensory attributes also exhibited significant improvement in response to various doses of purified enzymes.
-
Chemical, Antioxidant and Sensory Profiling of Vitamin K-rich Dietary Sources
Muhammad Yasin,Masood Sadiq Butt,Adeela Yasmin,Shahid Bashir 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.2
In present research, vitamin K-rich dietary food productswere prepared from spinach & soybean and evaluated for nutritionalfactors, phylloquinone and menaquinone-7 (MK-7) contents andsensory attributes. For the purpose, two spinach-based products(fresh cooked spinach (FCS), reconstituted spinach (RS), andfermented soybean (natto A; NA and Natto B; NB) wereformulated. Nutritional composition indicated that natto were richin protein and fat compared to spinach-based products. They alsocontained appreciable amount of mineral i.e. potassium, magnesium,calcium zinc, sodium cupper, and iron. High performance liquidchromatography revealed that FCS contained 368.81±13.96 μg/100 g of phylloquinone followed by 270.07±9.45 μg/100 g in RS,whereas minimum value 26.90±0.94 μg/100 g was observed inNA. However, maximum MK-7 concentration was recorded in NAat 803.82±21.14 μg/100 g trailed by NB 681.35±16.85 μg/100 g. On the contrary, MK-7 was not detected in the spinach-basedproducts. Antioxidant indices of products indicated that spinachbasedproducts contained higher amount of the total phenoliccontent, DPPH free radical-scavenging activity, ferric reducingantioxidant power (FRAP), and antioxidant activity compared tonatto. Sensory response of the products showed that spinachbasedproducts attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount ofphylloquinone and MK-7 along with antioxidant activity and hashigher potential to modulate the coagulation and bone relatedabnormalities.
-
Chemical, Antioxidant and Sensory Profiling of Vitamin K-rich Dietary Sources
Yasin, Muhammad,Butt, Masood Sadiq,Yasmin, Adeela,Bashir, Shahid The Korean Society for Applied Biological Chemistr 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.2
In present research, vitamin K-rich dietary food products were prepared from spinach & soybean and evaluated for nutritional factors, phylloquinone and menaquinone-7 (MK-7) contents and sensory attributes. For the purpose, two spinach-based products (fresh cooked spinach (FCS), reconstituted spinach (RS), and fermented soybean (natto A; NA and Natto B; NB) were formulated. Nutritional composition indicated that natto were rich in protein and fat compared to spinach-based products. They also contained appreciable amount of mineral i.e. potassium, magnesium, calcium zinc, sodium cupper, and iron. High performance liquid chromatography revealed that FCS contained $368.81{\pm}13.96{\mu}g/100g$ of phylloquinone followed by $270.07{\pm}9.45{\mu}g/100g$ in RS, whereas minimum value $26.90{\pm}0.94{\mu}g/100g$ was observed in NA. However, maximum MK-7 concentration was recorded in NA at $803.82{\pm}21.14{\mu}g/100g$ trailed by NB $681.35{\pm}16.85{\mu}g/100g$. On the contrary, MK-7 was not detected in the spinach-based products. Antioxidant indices of products indicated that spinach-based products contained higher amount of the total phenolic content, DPPH free radical-scavenging activity, ferric reducing antioxidant power (FRAP), and antioxidant activity compared to natto. Sensory response of the products showed that spinach-based products attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount of phylloquinone and MK-7 along with antioxidant activity and has higher potential to modulate the coagulation and bone related abnormalities.
-
Zulfiqar Ahmad,Nauman Khalid,Masood Sadiq Butt,Anwaar Ahmed 한국응용생명화학회 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.6
Effects of various xylanase treatments applied at different stages of bread making process on dough rheological characteristics and bread quality attributes were investigated. Different doses (200, 400, 600, 800, and 1000 IU) of purified enzyme were applied at two stages (tempering and mixing). In milling and dough making processes, both types of flour (subjected to enzyme treatment during tempering and flour mixing) exhibited decreasing trend in water absorption, dough development time, dough stability, softening of dough, dough mixing time, viscosity peak, set back, and increasing tendency in peak height and pasting temperature. Treatments during tempering resulted in more significant effects as compared to applications during flour mixing. The dough rising during proofing resulted in enhancement from 137±3.21% (control) to maximum value (192.33±2.90%), when 600 IU of xylanases were applied to 1 kg of wheat grains during tempering. The bread sensory attributes also exhibited significant improvement in response to various doses of purified enzymes.
-
Muhammad Kashif Iqbal Khan,Abid Aslam Maan,Rana Muhammad Aadil,Akmal Nazir,Masood Sadiq Butt,Muhammad Imtiaz Rashid,Muhammad Inam Afzal 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.4
Onion and ginger are rich sources of bioactive compounds which are lost during conventional drying process. The present study was designed to optimize the novel Microwave Assisted Drying and Extraction technique (MADE) for simultaneous drying and extraction/recovery of bioactive compounds from model food products. The time required for drying of samples was 11 (onion) and 16 (ginger) minutes with recovery yield of 87% (onion) and 85% (ginger). The drying time was reduced to 100 times compared to hot air drying and moisture ratio of dried samples was best described by Midilli model. The diffusivities of onion and ginger slices were 1.27 e-11 and 1.43 e-11 m2/s, respectively. Moreover, microwave-based extraction was compared with conventional one. The results of antioxidant activity and total phenolic contents of condensates obtained through MADE were higher compared to conventional method. In short, MADE exhibited better yield of extraction and drying properties compared to conventional methods.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
