https://www.dietfactor.com.pk/index.php/df/issue/feed DIET FACTOR (Journal of Nutritional and Food Sciences) 2024-04-28T01:34:57+00:00 Khurram Mehboob editor@dietfactor.com.pk Open Journal Systems <p><strong>Title of Journal: DIET FACTOR (ISSN Online:2789-8105, Print:2789-8091)</strong></p> <p><strong>Frequency: Quarterly (w.e.f September Issue, 2023)</strong></p> <p><strong>Affiliated with:</strong> Lahore Medical Research Center</p> <p><strong>Website:</strong> (<a href="http://www.lmrc.com.pk">www.lmrc.com.pk</a>)</p> <p><strong>Published By:</strong> CrossLinks International Publishers (CLIP), Lahore, Pakistan</p> <p><strong>Website: (</strong><a href="http://www.clip.com.pk/">www.clip.com.pk</a>)</p> <p><strong>Address:</strong> 590-Karim Block, Allama Iqbal Town, Lahore, Pakistan</p> <p>LMRC’s Journal of Nutritional &amp; Food Science <strong>(Diet Factor)</strong> is an international, double-blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage, and nutrition research. <strong>Diet Factor </strong>offers scientists and food professionals the prospect of sharing scientific encroachments in the myriad of disciplines affecting their work, to help advance the science of food and food innovation across the globe.</p> <p>The aim of the <strong>Diet Factor</strong> is to offer scientists and researchers an international forum to <em>enable</em> the rapid dissemination of practical and social applications of research at the forefront of food and nutritional sciences as well as interdisciplinary research that spans these two fields. The journal publishes double-blind peer-reviewed articles that covers all the aspects of food science, including the interface between production agriculture and food, as well as how food science influences health and nutrition. In all cases, the key findings in multidisciplinary articles must address some innovative or controversial practices and points of view of the science of food.</p> <p><strong>Diet Factor</strong> is committed to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information.</p> <p>The journal welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews, mini reviews and letters to the editors that take a scientific approach to the following topics: Dietetics, Community Nutrition, Obesity and Weight loss, Molecular Nutrition, Nutrigenomics, Metabolic, Molecular, and Genetic Mechanisms of Nutrients, Disease Prevention, Nutritional Methodologies and Modeling, Nutritional Epidemiology, Clinical Nutrition, Nutrition in different Cultural and Ethnic Groups, Nutrition in Life Cycle, Nutrition in Medical Management, Plant and Animal Nutrition, Diet and Aging and Age-related degeneration, Nutritional Public Health Initiatives, Policies and Legislation, Clinical and Community Nutrition and Health (including public health and multiple or complex co-morbidities) and Nutritional and Food Sciences.</p> <p><span style="text-decoration: underline;"><strong>Accreditation:</strong></span></p> <p><strong>Approved by Higher Education Commission of Pakistan for the year 2023-24</strong></p> <p><span style="text-decoration: underline;"><strong>Fee &amp; Subscription Charges</strong></span></p> <p>Article Processing Fee: <strong>NONE</strong></p> <p>Article Publication Fee (National) Rs 20000 / Article</p> <p>Article Publication Fee (International ) 200 USD / Article</p> <p>Printed Version (Selected Articles on Authors Request): Rs 2500/per copy</p> <p><span style="text-decoration: underline;"><strong>Annual Subscription for Printed Versions</strong></span></p> <p>For Institutes: Rs 20,000/ Annually</p> <p>Single Copy (Selected Articles): Rs 2500/-</p> <p><span style="text-decoration: underline;"><strong>Waiver Policy</strong></span></p> <p>If an author has no funds to pay such charges, he may request for full or partial waiver of publication fees. The decision may however vary from case to case.</p> <p>We do not want charges to prevent the publication of worthy material.</p> <p><strong><u>Submissions</u></strong></p> <p><span style="font-size: 0.875rem;">Submission are welcome and may be submitted here </span><a href="mailto:editor@dietfactor.com.pk">editor@dietfactor.com.pk</a></p> https://www.dietfactor.com.pk/index.php/df/article/view/107 Biotechnological Innovations in Sustainable Food Production 2024-04-01T00:56:03+00:00 Manam Walait manam.walait@ucp.edu.pk Malaika Ajaz malaikaajaz786@gmail.com Waleed Rasool waleeedrasool@gmail.com Maham Irfan mahamirfan046@gmail.com Mahnoor Fatima mahnoor141777@gmail.com Faiza Tariq faiztariq16@gmail.com <p><span class="TextRun SCXW56842273 BCX0" lang="EN" xml:lang="EN" data-contrast="auto"><span class="NormalTextRun SCXW56842273 BCX0">This review article explores the critical role of biotechnology in addressing the global food securit</span><span class="NormalTextRun SCXW56842273 BCX0">y crisis aggravated by the COVID-19 pandemic and Eastern European conflict. It starts by examining the profound impacts of these events on food supply chains and pricing, supported by relevant statistical evidence. The study then discusses agricultural bio</span><span class="NormalTextRun SCXW56842273 BCX0">technology, comparing conventional and sustainable agriculture, with an emphasis on genome editing and modification techniques such as Zinc Finger Nucleases (ZFNs), Oligonucleotide-directed mutagenesis (ODM), and CRISPR. The application of RNA interference</span><span class="NormalTextRun SCXW56842273 BCX0"> in agriculture and microbial biotechnology in promoting soil health and sustainable food production is discussed. Furthermore, the review shifts focus to the utilization of microbial biotechnology for soil health enhancement and sustainable food productio</span><span class="NormalTextRun SCXW56842273 BCX0">n, encompassing the development of pest-resistant and drought-tolerant crops and biotechnological methods for optimizing water use efficiency.</span> <span class="NormalTextRun SCXW56842273 BCX0">Additionally,</span> <span class="NormalTextRun SCXW56842273 BCX0">it examines biotechnology's applications in food processing, including enhancing nutritional conten</span><span class="NormalTextRun SCXW56842273 BCX0">t and improving shelf life and safety. The European Green Deal is analyzed, particularly its influence on agriculture through strategies like Farm to Fork, Biodiversity, and Circular Economy. Finally, the review concludes by addressing policy consideration</span><span class="NormalTextRun SCXW56842273 BCX0">s, ethical challenges, and the necessity of international cooperation in biotechnology research, exemplified by projects like the Golden Rice and Heat-Tolerant Maize for Asia (HTMA), highlighting the multidisciplinary nature and global significance of biot</span><span class="NormalTextRun SCXW56842273 BCX0">echnological innovations in ensuring sustainable food production.</span></span><span class="EOP SCXW56842273 BCX0" data-ccp-props="{&quot;134233279&quot;:true,&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559740&quot;:240}"> </span></p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/119 Healthcare Management of an Obese Person 2024-04-01T00:55:25+00:00 Syeda Rida Baqir 1@gmail.com Shafaque Aslam Khan 1@gmail.com Bushra Marium Zaman 1@gmail.com Tahira Hamid Ali 1@gmail.com Nazish Saeed Bangash 1@gmail.com Muhammad Amjad Ali 1@gmail.com Fatima Zaidi 1@gmail.com Jahan Ara Farooq 1@gmail.com <p><span class="TextRun SCXW109006587 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW109006587 BCX0">Around the world, 1.6 million causalities are due to mortalities related to obesity. Obesity is the major cause of various health issues and diseases like diabetes, cancer, heart disease, hypertension, sleep loss, etc. The main causes of obesity in Pakistan are poor diet, lack of exerc</span><span class="NormalTextRun SCXW109006587 BCX0">ise, and a sedentary lifestyle. Body mass index is a measurement tool that can be used to measure the fat of the body by calculating the ratio of weight and height of males and females. </span><span class="NormalTextRun SCXW109006587 BCX0">The ratio of people living in urban areas is higher th</span><span class="NormalTextRun SCXW109006587 BCX0">an people living in rural area. The </span><span class="NormalTextRun SCXW109006587 BCX0">objective</span><span class="NormalTextRun SCXW109006587 BCX0"> of our </span><span class="NormalTextRun SCXW109006587 BCX0">study is to</span><span class="NormalTextRun SCXW109006587 BCX0"> explore the knowledge of healthcar</span><span class="NormalTextRun SCXW109006587 BCX0">e management of an obese person. </span><span class="NormalTextRun SCXW109006587 BCX0">This is an exploratory study extracted from various literatures to enhance the understanding related to multiple treatment options </span><span class="NormalTextRun SCXW109006587 BCX0">i.e.</span><span class="NormalTextRun SCXW109006587 BCX0">: surgical and </span><span class="NormalTextRun SCXW109006587 BCX0">non-surgical</span><span class="NormalTextRun SCXW109006587 BCX0"> interventions for the management of obesity. It </span><span class="NormalTextRun SCXW109006587 BCX0">comprises</span><span class="NormalTextRun SCXW109006587 BCX0"> of various national and international, cross</span><span class="NormalTextRun SCXW109006587 BCX0">-</span><span class="NormalTextRun SCXW109006587 BCX0">sectional surve</span><span class="NormalTextRun SCXW109006587 BCX0">y</span><span class="NormalTextRun SCXW109006587 BCX0">s</span><span class="NormalTextRun SCXW109006587 BCX0">, and experimental </span><span class="NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW109006587 BCX0">researches</span><span class="NormalTextRun SCXW109006587 BCX0">. The study concluded that t</span><span class="NormalTextRun SCXW109006587 BCX0">here are many conservative and non-conservative options for the management of obesity and the reduction of weight can improve the quality of life as well as reduce the risk of various diseases.</span></span><span class="EOP SCXW109006587 BCX0" data-ccp-props="{&quot;134233279&quot;:true,&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:0,&quot;335559740&quot;:240,&quot;469777462&quot;:[2790],&quot;469777927&quot;:[0],&quot;469777928&quot;:[1]}"> </span></p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/114 Potential Health Benefits, Agro-Wastes and Industrial Byproducts of Mango (Mangifera Indica Linn) 2024-04-01T00:55:44+00:00 Afrah Jabeen 1@gmail.com Madiha Khan Niazi dr.madihaniazi@gmail.com <p>Mango (<em>Mangifera indica Linn</em>) fruit is widely consumed around the world, but mango leaves are gaining popularity due to their numerous medicinal effects. Mangoes (<em>Mangifera indica L</em>.) account for about half of all tropical fruits produced worldwide, and their net output is predicted to rise rapidly over the next two decades due to improved agro-industrial technologies, the marketing of new varieties, and demand from health-conscious customers. Mango production costs are far higher than those of its edible part due to the management, recycling, and disposal of agricultural wastes and food by-products; this is even before factoring in the costs related with the environment and human health. Raw mangoes are commonly used in salads and pickles. Because mango has the unique capacity to change sour food into sweet, its prospective benefits as a potent antioxidant and sweetness enhancer are encouraging. Mango fruits, fruit pulp, and leaves were used in Ayurvedic medicine for hundreds of years to treat a wide range of health problems and diseases. According to chemical research, mango and mango leaves include a variety of polyphenolic antioxidants and micronutrients. This review looks into mangiferin and parts of mango, which have multiple health advantages for human health and illness prevention</p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/113 Investigating the Malnutrition in Children Under Five Years in District Umerkot, Sindh 2024-04-01T00:55:53+00:00 Gulzar Usman gulzar@lumhs.org.pk Muhammad Azeem Khan 2@gmail.com Wali Muhammad Nizamani 3@gmail.com Muhammad Waqar 4@gmail.com <p>Malnutrition no doubt has turned into a major public health problem especially in under five children of developing countries, 45% of child mortality is directly linked to malnutrition in developing countries. The malnutrition rates in Pakistan are undoubtedly high as 44% of children under five are stunted. <strong>Objective:</strong> This study aimed to determine the prevalence of malnutrition among children under five years of age in District Umerkot, Sindh. <strong>Methods:</strong> The study was designed as descriptive research and a non-probability convenient sampling technique was used to select respondents. A close-ended questionnaire was used to collect data from 164 respondents. <strong>Results:</strong> The findings of study revealed that stunting and wasting were the most frequently proved types of malnutrition which is highly prevailing among children under five years of age in District Umerkot. <strong>Conclusions:</strong> This study emphasizes the need for effective interventions to address malnutrition in this area and study to discover the cause of issue. The findings of this research might aid in directing efforts designed toward enhancing the diets of children under five in Sindh District Umerkot and might affect policy alternatives.</p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/104 Assessment of Knowledge and Perceptions of Pakistani Adults about Non-nutritive Sweeteners 2024-04-01T00:56:13+00:00 Aiman Naveed aimannaveed3232@gmail.com Bilal Khan 1@gmail.com Kanza Asghar 1@gmail.com Maryam Noor 1@gmail.com Mahnoor Arshad 1@gmail.com Tehmina Sultan 1@gmail.com Mahrukh Mazhar 1@gmail.com <p><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0">Non-nutritive sweeteners are used as a substitute for sugar and have strong sweetening properties. They can be helpful in weight management, diabetes, and other insulin sensitivity-related metabolic disorders. </span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0">Objective:</span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0"> This survey intended to analyze the knowledge and risk </span><span class="NormalTextRun SCXW115867027 BCX0">perceptions</span><span class="NormalTextRun SCXW115867027 BCX0"> related to the safety and benefits of Non-nutritive sweeteners in a population of Pakistani adults. The impact of knowledge dissemination on the consumption of Non-nutritive sweeteners was also assessed. </span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0">Method</span><span class="NormalTextRun SCXW115867027 BCX0">s</span><span class="NormalTextRun SCXW115867027 BCX0">:</span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0"> An online survey was </span><span class="NormalTextRun SCXW115867027 BCX0">conducted,</span><span class="NormalTextRun SCXW115867027 BCX0"> and 680 responses were received. </span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0">Result</span><span class="NormalTextRun SCXW115867027 BCX0">s</span><span class="NormalTextRun SCXW115867027 BCX0">:</span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0"> Results </span><span class="NormalTextRun SCXW115867027 BCX0">indicated</span><span class="NormalTextRun SCXW115867027 BCX0"> that 55.7% reported Non-nutritive sweeteners consumption, while 44.3% denied any usage. Only 27.4% of respondents showed trust in regulatory bodies while only 26.2% had any idea about the laws surrounding their use. The second part of the study aimed to examine the effect of knowledge dissemination on Non-nutritive sweeteners consumption, but the result showed that the participants were still not convinced about the safety levels of Non-nutritive sweeteners (p &lt; 0.05). The only statement that participants were persuaded by was that Non-nutritive sweeteners does not pose any risk of cancer. The main reason for consumption was attributed to the low caloric properties of Non-nutritive sweeteners. </span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0">Conclusions:</span></span><span class="TextRun SCXW115867027 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW115867027 BCX0"> The results showed that effective communication by regulatory authorities and health professionals via the internet, social media and leaflets can be beneficial in educating the public about Non-nutritive sweeteners. The role of health care professionals is also important to assure the public of the safety of Non-nutritive sweeteners.</span></span><span class="EOP SCXW115867027 BCX0" data-ccp-props="{&quot;134233279&quot;:true,&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:0,&quot;335559740&quot;:240}"> </span></p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/127 Extraction and Characterization of Natural Antioxidants from Olive Leaves Powder 2024-04-16T01:16:06+00:00 Muhammad Khalid Saeed rosefbrc1@gmail.com Iram Shehzadi 1@gmail.com Naseem Zahra 1@gmail.com Shaheena Anjum 1@gmail.com Zille Huma 1@gmail.com Khalil Ur Rehman 1@gmail.com <p><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">Olive (</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">Olea europaea</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0"> L.) leaves, which </span><span class="NormalTextRun SCXW111755585 BCX0">contain</span> <span class="NormalTextRun SCXW111755585 BCX0">large amounts</span><span class="NormalTextRun SCXW111755585 BCX0"> of phenols, are a common byproduct in the production of olive oil. When improperly processed, the by-products produced by the olive diligence can impairment the environment. Its leaves, which are made when olive trees are pruned and </span><span class="NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW111755585 BCX0">harvested</span><span class="NormalTextRun SCXW111755585 BCX0"> and it is expected that foliage make up twenty five percent of pruning </span><span class="NormalTextRun SCXW111755585 BCX0">remains</span><span class="NormalTextRun SCXW111755585 BCX0"> overall. These byproducts cost manufacturers money and have serious environmental implications. So, like other agronomical production wastes, partial reuse is something that should be pursued. These leftovers have a high concentration of beneficial chemicals, if isolated, </span><span class="NormalTextRun SCXW111755585 BCX0">may be used in food, </span><span class="NormalTextRun SCXW111755585 BCX0">cosmetics</span><span class="NormalTextRun SCXW111755585 BCX0"> and nutraceutical sectors. </span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">Objectives:</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"> <span class="NormalTextRun SCXW111755585 BCX0">To extract the </span><span class="NormalTextRun SCXW111755585 BCX0">bioactive compounds polyphenols and flavonoids in 70% ethanol extract and its antioxidant activity was done. </span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">Method</span><span class="NormalTextRun SCXW111755585 BCX0">s</span><span class="NormalTextRun SCXW111755585 BCX0">:</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0"> The polyphenols </span><span class="NormalTextRun SCXW111755585 BCX0">were</span><span class="NormalTextRun SCXW111755585 BCX0"> quantified by Folin reagent and flavonoids by aluminum chloride methods respectively and the natural antioxidants were estimated by using free radical scavenging DPPH assay. </span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">Results:</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0"> It was discovered that the 70% ethanol extract's total polyphenolic content was 65.50</span> <span class="NormalTextRun SCXW111755585 BCX0">±</span> <span class="NormalTextRun SCXW111755585 BCX0">1.42 (mg GAE/g) and its total flavonoids were 11.85</span> <span class="NormalTextRun SCXW111755585 BCX0">±</span> <span class="NormalTextRun SCXW111755585 BCX0">0.60 (mg QE/g). In 70% ethanol extract the % inhibition (DPPH) was 42.82±3.20-88.40±5.18</span><span class="NormalTextRun SCXW111755585 BCX0"> while BHT </span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0" data-ccp-charstyle="A2" data-ccp-charstyle-defn="{&quot;ObjectId&quot;:&quot;8d52c9ea-6d15-4e87-9962-a7119c0cd9ce|198&quot;,&quot;ClassId&quot;:1073872969,&quot;Properties&quot;:[469775450,&quot;A2&quot;,201340122,&quot;1&quot;,134234082,&quot;true&quot;,134233614,&quot;true&quot;,469778129,&quot;A2&quot;,335572020,&quot;99&quot;,335551500,&quot;0&quot;,268442635,&quot;18&quot;,201342446,&quot;1&quot;,201342447,&quot;5&quot;,201342448,&quot;3&quot;,201342449,&quot;1&quot;,469777841,&quot;Calibri&quot;,469777842,&quot;Arial&quot;,469777843,&quot;맑은 고딕&quot;,469777844,&quot;Calibri&quot;,201341986,&quot;1&quot;,469769226,&quot;Calibri,Arial,맑은 고딕&quot;,335559704,&quot;1025&quot;,335559705,&quot;1033&quot;,335551547,&quot;1033&quot;]}">has the % inhibition (DPPH) 30.4</span> </span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">±</span> </span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0" data-ccp-charstyle="A2">2.50-80.50</span> </span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">±</span> </span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0" data-ccp-charstyle="A2">4.68</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0"> at concentration 0.1-0.5 mg/ml. </span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0">Conclusion</span><span class="NormalTextRun SCXW111755585 BCX0">s</span><span class="NormalTextRun SCXW111755585 BCX0">:</span></span><span class="TextRun SCXW111755585 BCX0" lang="EN-US" xml:lang="EN-US" data-contrast="auto"><span class="NormalTextRun SCXW111755585 BCX0"> The results </span><span class="NormalTextRun SCXW111755585 BCX0">indicating</span><span class="NormalTextRun SCXW111755585 BCX0"> a noteworthy antioxidant activity in terms of radical scavenging activity. These results also </span><span class="NormalTextRun SCXW111755585 BCX0">wrap</span><span class="NormalTextRun SCXW111755585 BCX0">ped</span><span class="NormalTextRun SCXW111755585 BCX0"> up that the olive industry waste may be reutilized as a natural source of antioxidants in various sectors.</span></span><span class="EOP SCXW111755585 BCX0" data-ccp-props="{&quot;134233279&quot;:true,&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559740&quot;:240}"> </span></p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/123 Tailoring the Use of Proso Millet in Preparation of Gluten Free Cupcakes 2024-04-17T01:17:01+00:00 Nighat Raza nighat.raza@mnsuam.edu.pk Naheed Bano 2@gmail.com Ali Hamza 3@gmail.com Ahmed Mujtaba 4@gmail.com Umar Farooq 5@gmail.com Amar Matloob 2@gmail.com Mirza Abid Mehmood 1@gmail.com Qurat ul Ain 1@gmail.com Muhammad Munir 2@gmail.com <p>Celiac disease is the disorder of small intestine. It affects about 1% of the population. To meet dietary requirements of the affected population, the food industry must develop new food items with special health-improving properties. For people who are allergic to gluten, Proso millet is the ideal cereal owing to its gluten-free nature. <strong>Objective:</strong> To make gluten-free cupcakes using varying concentrations of Proso millet and rice flour. <strong>Methods:</strong> The gluten content, total phenolic content, and particle size distribution of the raw material were all measured. Next, 100% wheat flour, 80%, 85%, and 90% Proso millet flour, and 20%, 15%, and 10% rice flour were used to make cupcakes. The nutritional makeup of the cupcakes, including their moisture content, ash content, crude fiber, crude fat, crude protein, and mineral (Fe, Zn, Ca, and P) contents, was examined. <strong>Results:</strong> Based on the results, the optimal ratio of protein and fiber was found to be 90% Proso millet and 10% rice flour. The result for the sensory score of the cupcakes showed that all the treatments were acceptable by the consumer. <strong>Conclusions:</strong> Although the treatment having high concentration of Proso millet recorded the highest acceptability score. Therefore, Proso millet is useful cereal for any product development.</p> 2024-04-15T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/124 Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile 2024-04-28T01:34:57+00:00 Nighat Raza nighat.raza@mnsuam.edu.pk Naheed Bano 1@gmail.com Ali Hamza 1@gmail.com Ambreen Naz 1@gmail.com Muhammad Shahbaz 1@gmail.com Shamas Murtaza 1@gmail.com Maha Khan 1@gmail.com Muhammad Kaleem 1@gmail.com Ahmed Mujtaba 1@gmail.com Bisma Shabbir 1@gmail.com <p><span data-contrast="none">Aloe vera is the medicinal plant rich in bioactive compounds. It has a potential to cure many health related problems. The challenge for the food sector is to create novel food products with health promising properties</span><span data-contrast="auto">. </span><strong><span data-contrast="auto">Objective:</span></strong><span data-contrast="auto"> To fortify the bread with two different varieties of Aloe vera in different treatments in varying proportion (0, 10, 20, 30%). </span><strong><span data-contrast="auto">Methods: </span></strong><span data-contrast="auto">The raw material was analyzed and compositional results of proximate analysis of Aloe vera gel indicated the moisture content (98 ± 0.081, 98.5 ± 0.816), crude protein (0.39 ± 0.008, 0.34 ± 0.0081), crude fat (0.22 ± 0.081, 0.23 ± 0.016) crude ash (0.4 ± 0.081, 0.4 ± 0.081), crude fiber (0.59 ± 0.081, 0.31± 0.0816), and NFE (0.4 ± 0.163, 0.01 ± 0.0081) </span><span data-contrast="none">% for </span><em><span data-contrast="none">Aloe barbedensis miller</span></em><span data-contrast="none"> and </span><em><span data-contrast="none">A. barbedensis marlothi</span></em><span data-contrast="none"> respectively. The product was developed using different proportions of both varieties of Aloe vera. </span><span data-contrast="auto">The proximate, mineral, color, texture and sensory properties of the Aloe vera fortified bread samples were evaluated. </span><strong><span data-contrast="auto">Results:</span></strong><span data-contrast="auto"> Results of the proximate analysis showed that addition of 20% of </span><em><span data-contrast="auto">marlothi</span></em><span data-contrast="auto"> variety of Aloe vera enhance the texture of bread. However, the sensory evaluation indicated that the 20% Aloe vera fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of quality attributes evaluated in this study. </span><strong><span data-contrast="auto">Conclusions:</span></strong><span data-contrast="auto"> Fortification of bread with Aloe vera gel increased the fiber content and macronutrient of conventional bread. In addition, the Aloe vera fortified bread was rich in minerals and also acceptable to consumers at 20% fortification level.</span><span data-ccp-props="{&quot;134233279&quot;:true,&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:0,&quot;335559740&quot;:240}"> </span></p> <p><span data-ccp-props="{&quot;134233279&quot;:true,&quot;201341983&quot;:0,&quot;335551550&quot;:6,&quot;335551620&quot;:6,&quot;335559739&quot;:0,&quot;335559740&quot;:240}"> </span></p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences) https://www.dietfactor.com.pk/index.php/df/article/view/117 Click, Track and Eat: The Power of Nutrition Apps 2024-04-01T00:55:34+00:00 Ammar Ahmad Khan ammar.ahmad@uifst.uol.edu.pk <p>Nutrition apps enhances the nutrition guidance and suitability in balancing and tracking food intakes. They expand knowledge and awareness about nutrition as well. The modern technologies connect users to have wearable devices and data analytics with motivations, visions and support on their journey towards healthy lifestyles. Instead of hunting through books and contacting nutritionists, you can find all information about healthy lifestyles into single solution and easily assessable platforms.</p> <p>As it provides more flexibility, it allows the users to interact at their own ease and make healthier choices by obtaining nutritious recipes and advices, which makes it more convenient and cost effective. In addition, these apps provide users to give real-time feedbacks and guidance, monitor their diet behaviors and physical activities and supplementation information They also facilitate them in weight calculations and calories-tracking to manage their whole diet plans. Furthermore, these offer several healthier activities like exercising and staying hydrated alerts.</p> <p>However, nutrition apps have many limitations and challenges; users may consider it time consuming with recent study highlighting that the calorie and fitness tracking may be related to eating disorders [1]. Additionally, another study on eating disorders found that body dissatisfaction and preoccupations with body shape tend to be high in the individuals using nutrition apps [2]. Despite these issues, the accuracy of these app can vary depending on user’s capability to record their food intake.</p> <p>Nevertheless, this does not deny the significance of dietary compositions in health and illness prevention and management. Appropriate nutritional intake is crucial to maintain a healthy life, avoid nutrient deficiencies and lower the risk of diseases. Therefore, it is imperative to establish effective methods so that the dietary can be tracked and thus improved. It is equally important to address the concerns related to negative impacts of nutrition apps such as unhealthy eating habits due to overdependence.</p> <p>In conclusion, this editorial sheds light on the significance of nutrition apps that provide user-friendly interactions for improving dietary habits. While many of nutrition apps have positively improved user behaviors and diet quality, addressing challenges such as users’ annoyance and disengagements still remains. Looking forward, prioritizing user satisfaction and enhancing functionality is crucial to unlocking the nutrition apps potential for achieving long-term impacts in diet quality and promoting healthier lifestyles.</p> 2024-03-31T00:00:00+00:00 Copyright (c) 2024 DIET FACTOR (Journal of Nutritional and Food Sciences)