Nutritional and Phenolic Antioxidant Properties of Pakistani Wheat Varieties as Influenced by Planting Period and Variety

Nadeem, Muhammad; Mushtaq, Muhammad; Chughtai, Muhammad Farhan Jahangir; Khaliq, Adnan; Imran, Muhammad; Gondal, Tanweer Aslam; Shariati, Mohammad Ali; Нестеренко, Антон Алексеевич; Kulikov, Dmitriy

doi:10.17503/agrivita.v43i1.2274

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…The study of genetics of phenotypic responses to changing environments remains elusive (Huang, Carbone, Lyman, Anholt, & Mackay, 2020). In the previous studies we have found out the strong effect of environment and variety on the antioxidant potential of wheat varieties (Nadeem et al, 2021). Highly significant GEI was identified for barley grain yield in dryland conditions (Ahakpaz et al, 2021).…”

Section: Sensory Evaluation Of Barley Supplemented Breadmentioning

confidence: 90%

Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment

et al. 2021

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In current study twenty-five barley genotypes were grown under RCBD (randomized complete block design). Barley flour was analyzed for proximate composition, β-glucan content, soluble and insoluble dietary fiber. Based on the results of nutritional quality best line (4158) was selected for the preparation of wheat flour supplemented bread. The sensory evaluation of bread was carried out to assess its suitability for consumers. The data obtained from all the experiments was subjected to statistical analysis by CRD. The results indicated that the highest moisture content (13.47%), protein content (13.93%), fat content (3.39%), fiber content (7.08%), ash content (2.67%) and NFE (71.54%) were observed in lines 4220, 4158, 4149, 4193, 4233, 4220 respectively. Similarly, significant differences for β-glucan (4.99%), total dietary fiber (16.62%), soluble (6.23%) and insoluble dietary fiber contents (10.36%) were observed in barley line 4193, 4233, 4168 and 4233, respectively. The bread prepared with the addition of 5% flour to wheat flour was liked most by the judges after the control bread. The current study showed significant potential of flour to be used by baking industry for the preparation of bread and other food products by the addition of flour.

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Section: Sensory Evaluation Of Barley Supplemented Breadmentioning

confidence: 90%

Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment

et al. 2021

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“…An assortment of meat and vegetable, fish and vegetable products of herodietic orientation with a balanced composition of proteins, fats and carbohydrates enriched with vitamins and macroand microelements, fat products with a balanced composition of unsaturated fatty acids, lowcalorie confectionery products using sweeteners, etc. is being developed [30].…”

Section: Recommendedmentioning

confidence: 99%

Development of Scientifically-based Approaches to the Design of Food Products for Herodietic Purposes

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Kenijz

Dadueva

et al. 2021

JPRI

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The study conducted a detailed analysis and provides data on the demographic situation in the world, as well as in the Russian Federation, concluded that the trend of rapid aging. Nutrition refers to the most important factors of the influence of the external environment on the state of health, working capacity and life expectancy of a person. For this reason, every person needs high-quality and specialized nutrition that will fill all the needs of the body in nutrients, namely proteins, lipids, carbohydrates, vitamins and mineral elements. This scientific article analyzes and systematizes approaches to ensuring the nutritional needs of people of older age groups and recommends ratios in the composition of diets according to gender and age characteristics. The standards of energy and nutritional requirements for various groups of the population are analyzed. The problems associated with the development of the production of products for the elderly are investigated and promising directions of their production are established. It is determined that the most social problem for the elderly is providing the body with biologically and physiologically valuable substances, in particular macro - and microelements, vitamins, essential amino acids, the presence and ratio of which has a significant impact on the processes of metabolism and assimilation by the body.

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Development of a scientific concept of industrial storage systems for environmentally safe apples

Варивода

Svetlakova

Ziruk

et al. 2022

Potr. S. J. F. Sci.

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The research project has developed and justified the storage modes of apples in a modified gas environment by creating an isolated "closed loop" of high-pressure polyethylene; the expediency of creating highly efficient technologies for storing fresh fruits in a controlled atmosphere, in bioactive bactericidal packages and by creating microfilm on the surface of fruits has been confirmed. The prospects of using a progressive method of storing fruits in a modified gas atmosphere by creating an isolated "closed circuit" in a separate refrigerating chamber without using expensive equipment (in normal and subnormal gas environments) are proved. New technologies have been developed for storing apple fruits susceptible to infectious and physiological diseases based on improved storage methods with minimal losses. The consumption rates of Phytosporin-M for the surface treatment of fruits were determined and optimized to control the intensity of biochemical and microbiological processes during storage. The modes and technologies of post-harvest fruit processing with the Phytosporin-M biopreparation have been substantiated.

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Nutritional and Phenolic Antioxidant Properties of Pakistani Wheat Varieties as Influenced by Planting Period and Variety

Cited by 3 publications

References 25 publications

Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment

Genotype by Environment Interactions in Barley (Hordeum vulgare L.) Cultivars for Nutritional Quality Assessment

Development of Scientifically-based Approaches to the Design of Food Products for Herodietic Purposes

Development of a scientific concept of industrial storage systems for environmentally safe apples

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