Pasta, prepared from wheat or semolina flour, has gained worldwide popularity due to its
ease of ... more Pasta, prepared from wheat or semolina flour, has gained worldwide popularity due to its ease of preparation, affordability and nutritional benefits. However, it often lacks specific amino acids, namely lysine and methionine, as these components are limited in the cereal proteins present in wheat. Therefore, enhancing the nutritional profile of pasta may necessitate the inclusion of proteins from alternative sources that are abundant in essential amino acids. Fish, known for its richness in lysine, methionine, omega-3 fatty acids, as well as vitamins such as A, D, B6, and B12, along with minerals like iron, zinc, iodine, selenium, potassium and sodium, emerges as a promising option. Dried surimi powders, derived from fish, can be conveniently utilized to fortify the protein content of carbohydrate-rich pasta made from cereals. As the conventional method for preparing and storing fish protein-enriched pasta faces limitations, the aim of this study was to establish a standardized drying temperature and duration for 10% Tilapia surimi powder fortified pasta. The nutritionally enriched, low- carb, low calorie raw pasta was dried at different temperatures (60°C, 70°C and 80°C) to standardize the time and temperature for drying before storage in ambient temperature. Moisture content (11.54±0.47%) was achieved after 64 minutes of drying at 70°C followed by ‘best’ overall acceptability (4.10±0.42) by 30 expert sensory panellist members. Therefore, based on highest protein content (21.68±0.38%) and significantly (p<0.05) lowest carbohydrate content (60.53±0.45%) followed by sensory evaluation, 10% Tilapia surimi powder fortified pasta dried at 70°C for 64 minutes was chosen to be the optimum drying temperature and time.
International journal of Bio-resource and Stress Management, May 20, 2023
Legal restrictions are imposed on the public sharing of raw data. However, authors have full righ... more Legal restrictions are imposed on the public sharing of raw data. However, authors have full right to transfer or share the data in raw form upon request subject to either meeting the conditions of the original consents and the original research study. Further, access of data needs to meet whether the user complies with the ethical and legal obligations as data controllers to allow for secondary use of the data outside of the original study.
Journal of experimental agriculture international, Jul 26, 2022
Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in va... more Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers' acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin has some other applications like, it is an anticancerous agent, it can prevent diabetes and cardiovascular diseases and enhances nutritional qualities. Astaxanthin products are used for commercial applications in the dosage forms as tablets, capsules, syrups, oils, soft gels, creams, biomass and granulated powders. Astaxanthin
For gaining popularity and greater demand for medicinal plants, various medicinal plants are take... more For gaining popularity and greater demand for medicinal plants, various medicinal plants are taken into considerations for therapeutic research. Green tea is the processed natural product consumed as a healthy drink for refreshment worldwide. Its leaf is consumed which has medicinal values such as antioxidant activity, antimicrobial activity and it has several phytochemical constituents. It contains 15-20% protein and 1-4% amino acids, 5-7% carbohydrates and 10-25% major antioxidant catching tannins. Thousands of bioactive components are present in green tea as polyphenols which is the key factor for preventing many diseases. The objective of this manuscript is to review of therapeutic properties of green tea.
International Journal of Bio-resource and Stress Management
The present study conducted during October, 2019 to January, 2020 was aimed to assess the microb... more The present study conducted during October, 2019 to January, 2020 was aimed to assess the microbial quality of selected fish species viz., Labeo rohita, Lates calcarifer and Johnius belangeri and check the sanitary condition of two selected fish markets i.e., Baghajatin wholesale fish market and Garia retail fish market in Kolkata, India. The results of TPC of fish muscle never crossed the limit of 4.70 log cfu g-1 as specified by ICMSF. Total plate count (TPC) of fish muscle were well within the limit of acceptability suggesting to be fit for consumption. The Total plate count value of water, ice, and swab samples were found higher in the month of October and lower in the month of January. The high values of TPC were recorded in water, ice and swab samples suggesting poor sanitation, improper handling and use of contaminated water in ice production. All the three species collected from two different selected fish markets were detected to contain the pathogenic microorganisms like ...
In the present study, the effect of frozen storage on quality-related parameters of Pangas (Panga... more In the present study, the effect of frozen storage on quality-related parameters of Pangas (Pangasianodon hypophthalmus) minced meat was evaluated on 4 samples stored for 120 days. Cryoprotectant and butylated hydroxyanisole (BHA) were used in the minced meat to see their effect on frozen storage quality. The protein and other biochemical compositions of minced meat decreased significantly (p<0.05) with the increase in Total volatile base- nitrogen (TVB-N), peroxide value (PV), pH and total plate count (TPC) during storage. Texture quality was improved during storage. Based on the study, sample treated with BHA and cryoprotectants had no synergetic effect on minced meat during frozen storage and proving longer shelf life.
Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in va... more Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers’ acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin ha...
Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in va... more Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers’ acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin ha...
For gaining popularity and greater demand for medicinal plants, various medicinal plants are take... more For gaining popularity and greater demand for medicinal plants, various medicinal plants are taken into considerations for therapeutic research. Green tea is the processed natural product consumed as a healthy drink for refreshment worldwide. Its leaf is consumed which has medicinal values such as antioxidant activity, antimicrobial activity and it has several phytochemical constituents. It contains 15-20% protein and 1-4% amino acids, 5-7 % carbohydrates and 10-25 % major antioxidant catching tannins. Thousands of bioactive components are present in green tea as polyphenols which is the key factor for preventing many diseases. The objective of this manuscript is to review of therapeutic properties of green tea.
Global seafood sector is going through a massive shock during a global-scale disturbance named “C... more Global seafood sector is going through a massive shock during a global-scale disturbance named “COVID-19 Pandemic”. Restricting national and international trade and traffic was the most needed step to contain the spread of virus; meanwhile it has wreaked havoc on all import-export businesses. Seafood sector, is one of the major pillar behind agricultural export (fisheries sector contributing 1.07% to the Indian agricultural GDP) and blue revolution. But due to uncertainty of the lockdown periods, the Indian seafood sector has crashed, affecting livelihoods of all fishing and related communities, export and supply chain (both domestic and international), demand and consumption etc. The sudden crisis has exposed various shortcomings of the sector and expanded our vision to look ahead of temporary solutions and find long-term sustainability. Unavailability of real-time data from planned surveys are one of the major reasons behind this failure. This article aims to highlight the present...
Current Journal of Applied Science and Technology, 2020
Global seafood sector is going through a massive shock during a global-scale disturbance named &q... more Global seafood sector is going through a massive shock during a global-scale disturbance named "COVID-19 Pandemic". Restricting national and international trade and traffic was the most needed step to contain the spread of virus; meanwhile it has wreaked havoc on all import-export businesses. Seafood sector, is one of the major pillar behind agricultural export (fisheries sector contributing 1.07% to the Indian agricultural GDP) and blue revolution. But due to uncertainty of the lockdown periods, the Indian seafood sector has crashed, affecting livelihoods of all fishing and related communities, export and supply chain (both domestic and international), demand and consumption etc. The sudden crisis has exposed various shortcomings of the sector and expanded our vision to look ahead of temporary solutions and find long-term sustainability. Unavailability of real-time data from planned surveys are one of the major reasons behind this failure. This article aims to highlight t...
Pasta, prepared from wheat or semolina flour, has gained worldwide popularity due to its
ease of ... more Pasta, prepared from wheat or semolina flour, has gained worldwide popularity due to its ease of preparation, affordability and nutritional benefits. However, it often lacks specific amino acids, namely lysine and methionine, as these components are limited in the cereal proteins present in wheat. Therefore, enhancing the nutritional profile of pasta may necessitate the inclusion of proteins from alternative sources that are abundant in essential amino acids. Fish, known for its richness in lysine, methionine, omega-3 fatty acids, as well as vitamins such as A, D, B6, and B12, along with minerals like iron, zinc, iodine, selenium, potassium and sodium, emerges as a promising option. Dried surimi powders, derived from fish, can be conveniently utilized to fortify the protein content of carbohydrate-rich pasta made from cereals. As the conventional method for preparing and storing fish protein-enriched pasta faces limitations, the aim of this study was to establish a standardized drying temperature and duration for 10% Tilapia surimi powder fortified pasta. The nutritionally enriched, low- carb, low calorie raw pasta was dried at different temperatures (60°C, 70°C and 80°C) to standardize the time and temperature for drying before storage in ambient temperature. Moisture content (11.54±0.47%) was achieved after 64 minutes of drying at 70°C followed by ‘best’ overall acceptability (4.10±0.42) by 30 expert sensory panellist members. Therefore, based on highest protein content (21.68±0.38%) and significantly (p<0.05) lowest carbohydrate content (60.53±0.45%) followed by sensory evaluation, 10% Tilapia surimi powder fortified pasta dried at 70°C for 64 minutes was chosen to be the optimum drying temperature and time.
International journal of Bio-resource and Stress Management, May 20, 2023
Legal restrictions are imposed on the public sharing of raw data. However, authors have full righ... more Legal restrictions are imposed on the public sharing of raw data. However, authors have full right to transfer or share the data in raw form upon request subject to either meeting the conditions of the original consents and the original research study. Further, access of data needs to meet whether the user complies with the ethical and legal obligations as data controllers to allow for secondary use of the data outside of the original study.
Journal of experimental agriculture international, Jul 26, 2022
Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in va... more Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers' acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin has some other applications like, it is an anticancerous agent, it can prevent diabetes and cardiovascular diseases and enhances nutritional qualities. Astaxanthin products are used for commercial applications in the dosage forms as tablets, capsules, syrups, oils, soft gels, creams, biomass and granulated powders. Astaxanthin
For gaining popularity and greater demand for medicinal plants, various medicinal plants are take... more For gaining popularity and greater demand for medicinal plants, various medicinal plants are taken into considerations for therapeutic research. Green tea is the processed natural product consumed as a healthy drink for refreshment worldwide. Its leaf is consumed which has medicinal values such as antioxidant activity, antimicrobial activity and it has several phytochemical constituents. It contains 15-20% protein and 1-4% amino acids, 5-7% carbohydrates and 10-25% major antioxidant catching tannins. Thousands of bioactive components are present in green tea as polyphenols which is the key factor for preventing many diseases. The objective of this manuscript is to review of therapeutic properties of green tea.
International Journal of Bio-resource and Stress Management
The present study conducted during October, 2019 to January, 2020 was aimed to assess the microb... more The present study conducted during October, 2019 to January, 2020 was aimed to assess the microbial quality of selected fish species viz., Labeo rohita, Lates calcarifer and Johnius belangeri and check the sanitary condition of two selected fish markets i.e., Baghajatin wholesale fish market and Garia retail fish market in Kolkata, India. The results of TPC of fish muscle never crossed the limit of 4.70 log cfu g-1 as specified by ICMSF. Total plate count (TPC) of fish muscle were well within the limit of acceptability suggesting to be fit for consumption. The Total plate count value of water, ice, and swab samples were found higher in the month of October and lower in the month of January. The high values of TPC were recorded in water, ice and swab samples suggesting poor sanitation, improper handling and use of contaminated water in ice production. All the three species collected from two different selected fish markets were detected to contain the pathogenic microorganisms like ...
In the present study, the effect of frozen storage on quality-related parameters of Pangas (Panga... more In the present study, the effect of frozen storage on quality-related parameters of Pangas (Pangasianodon hypophthalmus) minced meat was evaluated on 4 samples stored for 120 days. Cryoprotectant and butylated hydroxyanisole (BHA) were used in the minced meat to see their effect on frozen storage quality. The protein and other biochemical compositions of minced meat decreased significantly (p<0.05) with the increase in Total volatile base- nitrogen (TVB-N), peroxide value (PV), pH and total plate count (TPC) during storage. Texture quality was improved during storage. Based on the study, sample treated with BHA and cryoprotectants had no synergetic effect on minced meat during frozen storage and proving longer shelf life.
Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in va... more Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers’ acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin ha...
Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in va... more Astaxanthin is a high value keto-carotenoid pigment renowned for its commercial application in various industries such as aquaculture, food, cosmetic, nutraceutical and pharmaceutical sectors. It is commonly employed in salmonid and crustacean aquaculture to give the pink hue that these species are known for. Scientific literature reviews have persistently demonstrated the instrumental role of astaxanthin in targeting several animal health conditions. Most importantly, the profound effect on pigmentation, where astaxanthin is frequently utilized as an additive in formulating diets to boost and improve the coloration of many aquaculture farmed species, subsequently product quality, consumers’ acceptance and market demand are increasing, and revenue generated. Moreover, the wide range of other physiological benefits of astaxanthin includes various improvements in survival, growth performance, reproductive capacity, stress tolerance, and disease resistance as well. Also, astaxanthin ha...
For gaining popularity and greater demand for medicinal plants, various medicinal plants are take... more For gaining popularity and greater demand for medicinal plants, various medicinal plants are taken into considerations for therapeutic research. Green tea is the processed natural product consumed as a healthy drink for refreshment worldwide. Its leaf is consumed which has medicinal values such as antioxidant activity, antimicrobial activity and it has several phytochemical constituents. It contains 15-20% protein and 1-4% amino acids, 5-7 % carbohydrates and 10-25 % major antioxidant catching tannins. Thousands of bioactive components are present in green tea as polyphenols which is the key factor for preventing many diseases. The objective of this manuscript is to review of therapeutic properties of green tea.
Global seafood sector is going through a massive shock during a global-scale disturbance named “C... more Global seafood sector is going through a massive shock during a global-scale disturbance named “COVID-19 Pandemic”. Restricting national and international trade and traffic was the most needed step to contain the spread of virus; meanwhile it has wreaked havoc on all import-export businesses. Seafood sector, is one of the major pillar behind agricultural export (fisheries sector contributing 1.07% to the Indian agricultural GDP) and blue revolution. But due to uncertainty of the lockdown periods, the Indian seafood sector has crashed, affecting livelihoods of all fishing and related communities, export and supply chain (both domestic and international), demand and consumption etc. The sudden crisis has exposed various shortcomings of the sector and expanded our vision to look ahead of temporary solutions and find long-term sustainability. Unavailability of real-time data from planned surveys are one of the major reasons behind this failure. This article aims to highlight the present...
Current Journal of Applied Science and Technology, 2020
Global seafood sector is going through a massive shock during a global-scale disturbance named &q... more Global seafood sector is going through a massive shock during a global-scale disturbance named "COVID-19 Pandemic". Restricting national and international trade and traffic was the most needed step to contain the spread of virus; meanwhile it has wreaked havoc on all import-export businesses. Seafood sector, is one of the major pillar behind agricultural export (fisheries sector contributing 1.07% to the Indian agricultural GDP) and blue revolution. But due to uncertainty of the lockdown periods, the Indian seafood sector has crashed, affecting livelihoods of all fishing and related communities, export and supply chain (both domestic and international), demand and consumption etc. The sudden crisis has exposed various shortcomings of the sector and expanded our vision to look ahead of temporary solutions and find long-term sustainability. Unavailability of real-time data from planned surveys are one of the major reasons behind this failure. This article aims to highlight t...
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Papers by Asik Ikbal
ease of preparation, affordability and nutritional benefits. However, it often lacks specific amino acids,
namely lysine and methionine, as these components are limited in the cereal proteins present in wheat.
Therefore, enhancing the nutritional profile of pasta may necessitate the inclusion of proteins from
alternative sources that are abundant in essential amino acids. Fish, known for its richness in lysine,
methionine, omega-3 fatty acids, as well as vitamins such as A, D, B6, and B12, along with minerals like
iron, zinc, iodine, selenium, potassium and sodium, emerges as a promising option. Dried surimi powders,
derived from fish, can be conveniently utilized to fortify the protein content of carbohydrate-rich pasta
made from cereals. As the conventional method for preparing and storing fish protein-enriched pasta faces
limitations, the aim of this study was to establish a standardized drying temperature and duration for 10%
Tilapia surimi powder fortified pasta. The nutritionally enriched, low- carb, low calorie raw pasta was
dried at different temperatures (60°C, 70°C and 80°C) to standardize the time and temperature for drying
before storage in ambient temperature. Moisture content (11.54±0.47%) was achieved after 64 minutes of
drying at 70°C followed by ‘best’ overall acceptability (4.10±0.42) by 30 expert sensory panellist members.
Therefore, based on highest protein content (21.68±0.38%) and significantly (p<0.05) lowest carbohydrate
content (60.53±0.45%) followed by sensory evaluation, 10% Tilapia surimi powder fortified pasta dried at
70°C for 64 minutes was chosen to be the optimum drying temperature and time.
ease of preparation, affordability and nutritional benefits. However, it often lacks specific amino acids,
namely lysine and methionine, as these components are limited in the cereal proteins present in wheat.
Therefore, enhancing the nutritional profile of pasta may necessitate the inclusion of proteins from
alternative sources that are abundant in essential amino acids. Fish, known for its richness in lysine,
methionine, omega-3 fatty acids, as well as vitamins such as A, D, B6, and B12, along with minerals like
iron, zinc, iodine, selenium, potassium and sodium, emerges as a promising option. Dried surimi powders,
derived from fish, can be conveniently utilized to fortify the protein content of carbohydrate-rich pasta
made from cereals. As the conventional method for preparing and storing fish protein-enriched pasta faces
limitations, the aim of this study was to establish a standardized drying temperature and duration for 10%
Tilapia surimi powder fortified pasta. The nutritionally enriched, low- carb, low calorie raw pasta was
dried at different temperatures (60°C, 70°C and 80°C) to standardize the time and temperature for drying
before storage in ambient temperature. Moisture content (11.54±0.47%) was achieved after 64 minutes of
drying at 70°C followed by ‘best’ overall acceptability (4.10±0.42) by 30 expert sensory panellist members.
Therefore, based on highest protein content (21.68±0.38%) and significantly (p<0.05) lowest carbohydrate
content (60.53±0.45%) followed by sensory evaluation, 10% Tilapia surimi powder fortified pasta dried at
70°C for 64 minutes was chosen to be the optimum drying temperature and time.