2篇
您的检索式：作者名="Nusrat Jan"
|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels显示文摘This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels. | Nusrat Jan H.R.Naik Gousia Gani Omar Bashir Tawheed Amin Sajad Mohd Wani Shakeel Ahmad Sofi | 2022 | Food Production, Processing and Nutrition2022，4，1： | 1 |
| 2 | Morphometric Analysis of Foramen Magnum in the Determination of Sex Using Computed Tomography显示文摘Background:sex identification by morphological assessment of various bones of the skeleton had been one of the oldest approaches in forensic anthropology and medico-legal cases.Aim and Objective:The aim of this study was to make the morphometric measurements of the foramen magnum in determining the feasibility of sex determination using computed tomography(CT).Materials and Methods:The data for our study was obtained from 100 patients having CT scan of the head and neck region(Siemens Somatom 256 slice CT scanner)with 1mm contiguous axial scans using bone window settings(2000 HU with 400 HU in centre),scan time of one second and exposure parameters 140 kVp and 70mA.The different measurements taken include the antero-posterior(AP)diameter,transverse diameter and area of the foramen magnum.Results:There were 50 males and 50 females with the age range of 18 to 75 years.Males have a higher average value than females in all of the parameters measured on foramen magnum.By using Studenfs T-test,all the measured parameters showed significant difference between the sexes(p<0.01).Conclusion:The expression of sexual dimorphism in the foramen magnum region shows significant difference between the sexes,therefore this area of the skull should be considered a useful area in the identification of sex. | Bashir Ahmad Wani Nusrat Nazir Rayees Ahmad Sheikh Altai Hussain Chalkoo Tauseefa Jan | 2021 | Journal of Forensic Science and Medicine2021，7，1： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员