Ikram Ali, Saeed Farhan, Munir Haroon, Sultan Muhammad Tauseef, Afzaal Muhammad, Ahmed Aftab, Anjum Faqir Muhammad
Institute of Home and Food Sciences Government College University Faisalabad Pakistan.
Institute of Food Science and Nutrition Bahauddin Zakariya University Multan Pakistan.
Food Sci Nutr. 2020 Dec 13;9(2):909-919. doi: 10.1002/fsn3.2056. eCollection 2021 Feb.
The current research was designed to determine the amino acid profile and microbial properties of kachra hareer. For the purpose, kachra hareer was purchased with their brand names coded as S1, S2, S3, and S4 from five towns named as L1, L2, L3, L4, and L5. The samples were analyzed for their amino acid profile and microbial properties, while the water and alcohol extractive values were analyzed to obtain the different levels of purity during processing. The results explained that physicochemical analyses, that is, pH, moisture, acidity, and vitamin C, ranged from 4.67% to 9.44%, 22% to 40%, 0.054% to 1.44%, and 7.67% to 19.36%, respectively. However, essential amino acids histidine, isoleucine, leucine, methionine, phenylalanine, proline, threonine, and valine ranged from 470.3 to 484.5, 516.1 to 527.5, 805.5 to 817.4, 910.1 to 922.5, 240.2 to 250.5, 508.2 to 518.2, 1,160.5 to 1,172.6, 466.9 to 476.3, and 502.5 to 513.4 mg/kg, respectively, whereas nonessential amino acids alanine, arginine, aspartic acid cysteine, glutamic acid, serine, tyrosine, and glycine ranged from 612.7 to 628.2, 1,212.3 to 1,225.9, 7,254.2 to 7,258.8, ND, 1,561.2 to 1,575.2, 634.8 to 648.9, 618.4 to 630.4, and 712.8 to 723.7 mg/kg, respectively. Conclusively, sample S showed the maximum nutritional content and minimum microbial load.
当前的研究旨在确定kachra hareer的氨基酸谱和微生物特性。为此，从名为L1、L2、L3、L4和L5的五个城镇购买了品牌编码为S1、S2、S3和S4的kachra hareer。对样品的氨基酸谱和微生物特性进行了分析，同时分析了水提取物和醇提取物的值，以获得加工过程中不同程度的纯度。结果表明，理化分析，即pH值、水分、酸度和维生素C，分别在4.67%至9.44%、22%至40%、0.054%至1.44%和7.67%至19.36%之间。然而，必需氨基酸组氨酸、异亮氨酸、亮氨酸、蛋氨酸、苯丙氨酸、脯氨酸、苏氨酸和缬氨酸分别在470.3至484.5、516.1至527.5、805.5至817.4、910.1至922.5、240.2至250.5、508.2至518.2、1160.5至1172.6、466.9至476.3和502.5至513.4毫克/千克之间，而非必需氨基酸丙氨酸、精氨酸、天冬氨酸、半胱氨酸、谷氨酸、丝氨酸、酪氨酸和甘氨酸分别在612.7至628.2、1212.3至1225.9、7254.2至7258.8、未检出、1561.2至1575.2、634.8至648.9、618.4至630.4和712.8至723.7毫克/千克之间。总之，样品S显示出最高的营养成分和最低的微生物负荷。
