Advanced search
Publication Cover
CyTA - Journal of Food Volume 18, 2020 - Issue 1
Submit an article Journal homepage
3,563
Views
7
CrossRef citations to date
0
Altmetric
Research Article

Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Evaluación del potencial de la harina de raíz de loto (Nelumbo nucifera) para mimetizar la grasa en galletas con propiedades funcionales y nutricionales mejoradas

Syed Muhammad Ghufran Saeeda Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, PakistanORCID Iconhttps://orcid.org/0000-0002-2557-0347View further author information
ORCID Icon,
Sidra Tayyabaa Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, PakistanView further author information
,
Syed Arsalan Alia Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2422-3914View further author information
ORCID Icon,
Sania Tayyaba Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, PakistanView further author information
,
Syed Asad Sayeeda Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan;b Department of Food Science & Technology, Jinnah Women University, Karachi, PakistanView further author information
,
Rashida Alia Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, Pakistan;b Department of Food Science & Technology, Jinnah Women University, Karachi, Pakistan;c Center of excellence, English Biscuit Manufacturers Private Limited, Karachi, PakistanView further author information
,
Lubna Mobina Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, PakistanView further author information
&
Shahina Naza Department of Food Science & Technology, University of Karachi, Pakistan, Karachi, PakistanView further author information
 show all
Pages 624-634 | Received 13 Apr 2020, Accepted 14 Aug 2020, Published online: 29 Sep 2020

Citations (7)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Javeria Naz, Manahil Mirza, Manal Fawzy Elkhadragy, Hany Mohamed Yehia & Angelo Maria Giuffrè. (2023) Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.). International Journal of Food Properties 26:1, pages 2055-2077.
Read now

Articles from other publishers (6)

Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Manal Fawzy Elkhadragy, Hany Mohamed Yehia & Angelo Maria Giuffrè. (2023) Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits. Arabian Journal of Chemistry 16:9, pages 105029.
Crossref
Ilkem Demirkesen, Suyong Lee & Behic Mert. 2023. Fat Mimetics for Food Applications. Fat Mimetics for Food Applications 392 418 .
Angelo Giuffrè, Manuela Caracciolo, Clotilde Zappia, Marco Capocasale & Marco Poiana. (2023) Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life. Foods 12:9, pages 1798.
Crossref
Syed Saeed, Syed Ali, Khizra Faheem, Rashida Ali & Angelo Giuffrè. (2022) The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits. Foods 11:15, pages 2346.
Crossref
Biswanath Karmakar, Fayej Uddin Miya, Rakhi Chakraborty & Swarnendu Roy. (2022) Comparative analyses of the starch quality isolated from a local red potato and a commercial non-pigmented potato cultivar. Vegetos 35:3, pages 723-735.
Crossref
Syed Muhammad Ghufran Saeed, Rida Ayesha, Syed Arsalan Ali, Rashida Ali & Rahil Ahmed. (2021) Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes . Journal of Food Processing and Preservation 45:12.
Crossref

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.