Composite Flour Technology. A Review - Naeem, Naureen
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Research Paper (postgraduate) from the year 2004 in the subject Biology - Diseases, Health, Nutrition, grade: 3.85, University of agriculture Faisalabad (Institute of Food Science and Technology), course: PhD, language: English, abstract: Composite Flour Technologies have proven their practical uses and are being utilized in many parts of the world to improve the nutritional and functional properties of flour. The term refers to the process of mixing wheat flour with cereals or legumes to make use of local raw materials to produce high quality food products in an economical way. It may imply…mehr

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Produktbeschreibung
Research Paper (postgraduate) from the year 2004 in the subject Biology - Diseases, Health, Nutrition, grade: 3.85, University of agriculture Faisalabad (Institute of Food Science and Technology), course: PhD, language: English, abstract: Composite Flour Technologies have proven their practical uses and are being utilized in many parts of the world to improve the nutritional and functional properties of flour. The term refers to the process of mixing wheat flour with cereals or legumes to make use of local raw materials to produce high quality food products in an economical way. It may imply partial substitution of wheat flour in a staple diet with other cereals or flour derived from legumes as a mean of diversifying and upgrading the local agricultural food products .In addition to nutritionally important, these are also being recognized as having therapeutic and medicinal properties.The number of hypercholesterolemic and hyperglycemic people is increasing rapidly in the world; the foremost reasons are high blood cholesterol and glucose level in the body. Edible fibers have gained its importance in lowering the blood glucose and cholesterol.In order to improve the nutrition and health of the people especially diabetic and heart patients, it is imperative to mix wheat flour with suitable edible materials containing dietary fiber which lower the serum cholesterol and glycemic index. Soluble fibers have been shown to reduce the postprandial glycaemia in normal and diabetic humans.
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Autorenporträt
Dr. Naureen Naeem, is Assistant Professor, Department of Home-Economics, Lahore Garrison University, Pakistan. She holds B.Sc. (Hons.), M.Sc. (Hons.) and Ph.D. degrees in Food Science and Technology. She completed her PhD in 2004 from NIFSAT University of Agriculture Faisalabad. She has over 17 years of teaching / research experience in different public/private sector universities of Pakistan. She has published more than 22 papers in reputed national /international journals. Her doctoral research focused on the link between soluble dietary fiber and Hypercholesterolemia and Hyperglycemia. Special formulated composite flour was found to be useful in lowering blood cholesterol and glucose level. Food product prepared from selected composite flour ought to be introduced in weight loss program. It has been recommended that adding up guar gum and chickpea certainly elevates the dietary fiber status nevertheless community based trials will be conducted for its enhanced meticulousness. Dr. Naureen¿s fundamental expertise is in the field of Food and Nutrition, especially development of nutraceuticals/ functional foods and to explore their impact on human health & disease management. Other area of research interest includes value addition of foodstuff using indigenous resources and their assessment efficacy, acceptability and safety by the use of community based studies on animal models and humans. She has more than 22 peer reviewed research publications, 8 conference oral presentations. Dr. Naureen being the member of various professional bodies including,The Pakistan Society of Food Scientists and technologists (PSFST), Pakistan association for nutritionists and Academic Staff Association (ASA) UVAS, to transform scientific knowledge for improvement of nutritional uplift and food safety standards. She is also member Board of Studies (BOS) Department of Food Science& Human Nutrition UVAS.