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Ali Imran, Speaker at Pharma Conference 2022
Government college University, Pakistan
Title : Evaluating the effect of functional fries on appetite and postprandial glucose management perspective in healthy females


The current study was designing to explore the impact of pulses flour coating on fries in order to evaluate their impact on short term appetite, postprandial glucose and food intake. In first phase, the pulses (chick pea and mash bean) were procured from local market of Faisalabad and grounded to obtain their flour. Afterwards proximate composition of pulses flour was estimated. Moreover, four kind of treatments were prepared T1 (Fries coated with Chick pea), T2 (Fries coated with mash Bean), T3 (Fries coated with (mash Bean+ Chick pea) and T­0 (Fries without coating) after consumer acceptability. In last segment, a cross over randomized short term trial were carried out for evaluating the therapeutic potential of pulses coated fries on short term appetite, postprandial glucose and food intake of selected subjects. Purposely, 12 healthy females age 18–30 years old with a normal BMI (20–24·9 kg/m2) were recruited via advertisements within the Government College University Faisalabad according to predefined inclusion and exclusion criteria. The participants  were come with 10–12 hour overnight fast and attend four sessions randomly on a weekly basis during which they were receive selected treatments. The sleep habits Performa, stress factors questionnaire and activity questionnaire alongside Blood Glucose (BG) and Visual analogous scale (VAS) Performa were filled before administration of treatments. Afterward the participants were offered isocaloric and isovolumetric treatments. After the treatment consumption, VAS and BG levels were estimated after 15, 30, 45, 60, 90 and 120 mints intervals. From results it was depicted that both pulses (chickpea and mash bean) were contained higher amount of protein however, the highest amount of protein (20.05%) was observed in chickpea . Likewise, in sensory evaluation T2 (20%chickpea), T5 (20 %mash bean) and T8 (10% chickpea+ mash bean 10%) alongside control got highest acceptability scores. In short term human efficacy trial, T2 treatment caused maximum glucose suppression (99.56mg/dL) as compared to other treatments T1, T3 and T4 as, 116.92, 105.98 and 102.68 mg/dL mean blood glucose concentration, respectively. Same trend was observed for average appetite, the treatment T2 exhibited maximum decline (36.90 mm) in average appetite than that of T1, T3 and T4 as, 45.81, 42.43and 40.13mm, respectively.


Dr. Ali Imran is currently working as assistant Professor in the Institute of Home and Food Science from more then 8yrs. He has expertise in formulation of plant based nutraceutical based dietary intervention against oxidative stress mediated maladies both in animal and human models. He has more then 60 high impacted publication in reputed food science and nutrition journals. He also won many Competitive research grants relevant to his expertise. Currently, he is working on the role of plant based nutraceuticals in brain health on animal models. He also wrote more than 10 book chapters on health endorsing perspective of polyphenols