Syed Muhammad Ghufran Saeed

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( <i>Cicer arietinum</i> L.)

Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, J. Z. Naz et al. · International Journal of Food Properties · 2023 · 35 citations · Full text

Nutrition, Food Analysis, Saturated Fat +18

Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits

Syed Muhammad Ghufran Saeed, Saman Urooj, Syed Arsalan Ali et al. · Journal of Food Processing and Preservation · 2020 · 21 citations

Food Chemistry, Nutrition, Date Pit +9

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

Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail et al. · Arabian Journal of Chemistry · 2023 · 21 citations · Full text

Nutrition, Food Analysis, Saturated Fat +22

Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities

Rashida Ali, Syed Muhammad Ghufran Saeed, Syed Arsalan Ali et al. · Journal of Food Measurement & Characterization · 2018 · 20 citations

Black Gram Flour, Biscuit Dough, Food Engineering +2

Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali et al. · SN Applied Sciences · 2020 · 18 citations · Full text

Food Chemistry, Nutrition, Fat Replacer +5