1.
Study Of Physico Chemical And Microbiological Quality And Adulteration In Processed Dairy Products
by Sibghat Ullah | Prof. Dr. Muhammad Ayaz | Dr. Muhammad Nasir | Prof. Dr. Anjum.
Material type: ; Format:
print
Publisher: 2010Dissertation note: Dairy products are perishable food items and are good source of nutrients for human being as well as microorganisms. Adulteration in processed dairy products has become a very serious and alarming issue in Pakistan. The milk and milk product adulterants include water, starch, vegetable oil, yeast, Soya protein, whey powder and hazardous substances. There is a growing demand from consumers for healthy and hygienic dairy products. Keeping in view these facts, the present study was carried out to determine the physicochemical, microbiological and adulteration in various processed dairy products. The results are summarized as follows:
The highest mean values of physical tests in ice cream samples were, melting resistance 11.64 +0.030, melting quality 28.27+0.322.The highest mean values of yoghurt samples in different chemical tests were i.e. Fat 3.46 +0.140%, pH 5.67±0.01, Ash 2.63+0.208%, Total solids 14.28±0.10% and Moisture content 81.56+2.645%. The highest mean values of cheese samples in different chemical tests were i.e. Fat 31.93+0.801%, pH 4.60+0.447, Lactose 1.81+0.159%. Highest mean values for milk powder samples were i.e. Lactose 47.98+1.178%, Protein contents 23.86+1.289%, Total solids 94.82 +0.430% and Moisture content 6.34+1.72%. Highest mean values of microbiological count in yoghurt samples were i.e. Total plate count 4.60+0.627 log cfu/g, Coliform count 3.85+0.442 log cfu/g and Staph aureus count 4.52 +0.577 log cfu/g. Highest mean values of microbiological count in
cheese samples were i.e. Total plate count 4.93+1.128 log cfu/g, Coliform count 5.28+0.759 log cfu/g and Staph aureus count 4.64+1.132 log cfu/g. Highest mean values of microbiological count in butter samples were i.e. Total plate count 5.39+0.534 log cfu/g, Coliform count 5.39 +0.524 log cfu/g and Staph aureus count 5.35 +0.736 log cfu/g. Highest mean values of different microbiological tests in ice cream samples were i.e. Total plate count 5.76+0.690 log cfu/g, Coliform count 5.41+0.616 log cfu/g and Staph aureus count 6.38 +0.536 log cfu/g.
Adulteration study in different dairy products are summarized as i.e. Haleeb and Nestle yoghurt brands were negative for chemical adulterants tests i.e. Urea, Formaldehyde, Neutralizers, Starch, Boric acid, Quaternary ammonium compounds, while H2O2 was detected positive in both yoghurt samples of Haleeb and Nestle. Similarly all the chemical adulterants tests were negative for milk powder samples of Haleeb and Nurpur brands while positive for H2O2. Results about ice cream samples shows that all the ice cream samples were negative for chemical adulterants tests i.e. Urea, Formaldehyde, Neutralizers, Starch, Boric acid, Quaternary ammonium compounds, while positive for H2O2.
Availability: Items available for loan: UVAS Library [Call number: 1203,T] (1).
2.
Survival Of Probiotic Bacteria In Commercial Infant Foods And Their Antimcrobial Activity Against Food Borne
by Rana Faheem Sakhawat Ali | Prof. Dr. Muhammad Ayaz | Dr. Imran Javed | Dr. Muhammad Nasir.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: Novel bio-therapeutic agents (Probiotics) are live microorganisms that, when administered in adequate number provide health benefits to the consumer. Functional foods contain viable probiotic bacteria in sufficient population. Some manufacturing companies of multi national fame claim the presence of probiotics in their dairy and cereal products especially for the consumption of infants and growing children of different age groups. But neither a legal definition nor specific regulations governing probiotic food exist. There is no approved list of human foods and any bacterial strain of a known species that is traditionally used can be added. Pakistani parents spent huge amount to purchase the different infant formulas for the better nourishment of their children. Any information basing on scientific grounds which confirms the presence or absence of gut friendly bacteria will be of great value for the general consumers. It is important to ensure a high survival rate of these bacteria during the product shelf life to maintain consumer confidence in probiotic products.
This study is presented to assess the viability, label correctness and diversity of Lactobacillus and Bifidobacterium species in powder milk and cereals recommended for infants. The viability of the probiotic microorganisms was evaluated throughout the shelf life. Antibacterial activity of the recovered strains was also measured against the common food borne pathogens. Isolation, identification and count of micro-organisms was carried out by serial ten fold dilutions prepared in PBS solution using the pour plate technique. Strains were propagated by inoculating the Lactobacillus in de Man Rogosa-Sharpe (MRS) and Bifidobacterium species in Reinforced Clostridium Agar under anaerobic conditions at 42°C.Typical cell morphology, colony characteristics and biochemical tests are used for the identification of isolates. Survival rate of the microorganisms was calculated by the viable cell count which represents the original concentration of probiotics in the infant formulation. Out of the total 45 analyses it is concluded that cereal food contains Bifidobacterium species only and the number of Bifidobacterium species in all three products is more than the Lactobacillus species. Moreover, survival rate of both organisms showed a decline pattern in the terminal stage of shelf life.
Lactobacillus and Bifidobacterium species were identified and differentiated by the application of various biochemical tests including Catalase test, Carbohydrate fermentation profile and growth response at different temperature and NaCl concentration. Gram positive and catalase negative isolates fermented the glucose without the production of CO2.
Isolates were tested for their antimicrobial activity using the Stab overlay, Cross streak and Agar well diffusion method against the common food borne pathogenic bacteria i.e. E.coli, Staphylococcs aureus, Salmonella species and Bacillus subtilus. After the completion of experiments it is concluded that Bifidobacterium species have more inhibition effect against the pathogens as compare to Lactobacillus species. Overall effect of isolates was mild to strong inhibition. Bacillus subtilus was resistant to probiotics as compare to the rest of three pathogenic bacteria.
Availability: Items available for loan: UVAS Library [Call number: 1292,T] (1).
3.
Production Of Single Cell Proteins (Yeast) To Fortify Human Food
by Umar Bacha | Dr. Muhammad Nasir | Dr. Aftab | Prof. Dr. Anjum Khalique.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2010Dissertation note: The production of single cell protein on agricultural wastes is amongst the potential non-conventional protein source for humans in protein deficient countries like Pakistan. Microorganisms in single cell protein have high protein contents and short growth times which lead to rapid biomass production. Moreover, microorganisms are able to utilize cheap sources of nitrogen and abundant carbon sources. Thus, the resulting biomass is usually economical having high potential as a supplement as well as protein fortificant to provide balanced nutrition.
The peels used for yeast biomass production study resulted in variable composition. Orange peel contained significantly highest (38.66 %) moisture content as compared to other peels. Regarding dry matter, the maximum DM (80.66 %) was present in potato peels while, crude protein contents were higher (10.13 %) in orange peels. In biomass production, the maximum growth (5.29 %) of Saccharomyces cerevisiae was obtained on potato peels while, lowest growth (0.3 %) of Saccharomyces cerevisiae was observed on apple peels. Both apple and potato peels nitrogen free extract were statistically non-significant.
Proximate composition of experimentally produced yeast biomass was comparable with commercial yeast. Biological evaluation of single cell protein (SCP) diet in Sprague Dawley rats was conducted and compared with casein diet to determine the SCP protein quality. The values for SCP protein quality for parameters of TD, NPU, BV, NPR, FER and PER were 93.68 %, 67.02 %, 70.56 %, 4.55 %, 3.62 % and 2.19 % respectively, which were significantly lower as compared to casein diet. Although the scores for biological parameters of SCP diet were lower as compared to casein diet, yet the differences in actual values for both the diets was not much which indicates the overall good quality of SCP protein.
SCP also showed excellent water holding capacity (303.40±0.30 %) and oil absorption capacity (196.50±0.20 %). Similarly, foaming capacity, loose bulk density and packed bulk density were observed as 10.60±0.20 %, 0.65±0.01 % and 0.66±0.01 %, respectively. It also showed good gelling capacity as 0.7 g/20mL of yeast biomass resulted in complete gelling of the solution.
Yeast was used to fortify flour at various concentrations to prepare and evaluate protein enriched sugar-snap-cookies. The cookies, thus prepared, were subjected to physical and sensory evaluation to find out the most appropriate level of SCP fortification for cookies development. The spread factor and diameter of cookies decreased while cookie thickness increased with SCP fortification. There was not much difference in most sensory scores attributed to all fortified cookies with the exception of texture and taste which deteriorated with fortification. Although taste and texture scores were less yet the cookies fortified with up to 4% of SCP were well in high acceptable limit.
In a nutshell, potato peels can serve as a good vehicle for production of single cell proteins. Experimentally produced yeast was chemically comparable with that of commercial yeast; however its growth production varies with carbohydrates present in the industrial waste peels. The overall protein quality of SCP protein was found to be very good and thus can be used in various food formulations to enhance protein quantity and quality. Cookies fortified with up to 4% SCP were found to highly acceptable and thus recommended for fortification.
Availability: Items available for loan: UVAS Library [Call number: 1325,T] (1).
4.
Efficacy Assessment Of Galacto-Oligosaccharide Fortified Cookies For Child Health Management
by Wardha Tahir | Dr. Muhammad Nasir | Dr. Imran Javed | Dr. Saima.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: Prebiotics (including galacto-oligosaccharides) are regarded as non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improve host health. They impart several important physiological effects depending on the composition and/or balance and activities of beneficial microflora i.e. Bifidobacterium and Lactobacillus. Recent findings propose that mal-nutrition and its synergistic relationship with preventable infectious diseases causes 21% deaths around the globe and disability adjusted life years in children's below five years of age. Children who are fed on infant formula are more susceptible to infectious diseases than breast fed children. Keeping in view the need for the improvement of child health through improving the immunity, the present research project was designed. The study was conducted in three different phases. In the first phase, characterization of galacto-oligosaccharides (GOS) was done. During the second phase blending of oligomate with all-purpose wheat flour at 12, 24, 36 and 48% (w/w) levels were done to prepare prebiotic fortified-wheat-flour cookies at 1, 2, 3 and 4 %. The cookies thus prepared were physically and organoleptically evaluated for the selection of optimum level of prebiotic fortification and the best treatment selected along with control was used for efficacy studies. During third stage, efficacy of GOS fortified cookies were evaluated on selected normal 2-5 years young children. During efficacy study 40 healthy children were recruited and divided into two groups. First group was taken as control and was given unfortified cookies whereas second group was given galacto-oligosaccharides fortified 8 cookies per day. Each individual subject was given GOS for 40 days. Urine and stool samples were collected at 0, 20 and 40 days of study for analysis. Weekly follow-up visits were scheduled and consisted of a detailed physical examination and other health and diet related information through pre-structured interviews and body measurements. The data obtained was statistically analyzed to check statistical significance and to compare means. Significant results were obtained for physical and chemical properties of oligomate. Physical and chemical analysis of cookies also showed significant results however within the treatment non-significant results were observed as well as the storage study also showed non-significant results. The analysis of variance shows the mean squares for colony forming units. The mean squares (2.53) and p-value (0.014*) for groups on various diets showed significant results. However, Mean squares for interval and the interaction between groups and study interval showed non-significant
The means show significant results for groups with respect to study interval. The highest mean value is seen for fortified cookies (8.48a) showing that the colony forming units have been significantly increased and the lowest was seen for control group (7.82c) in which opposite results were seen that is the colony forming units decreased instead of increasing. These results were in line with the study of Piirainen et al. (2008) who evaluated the effects of galacto-oligosaccharide.
Availability: Items available for loan: UVAS Library [Call number: 1414,T] (1).
5.
Preparation Of Prebiotic Based Functional Beverage And Evaluation Of Its Glycemic Response In Healthy Human Subjects
by Amna Ashraf Bajwa | Dr. Muhammad Nasir | Dr. Saima | Prof. Dr. Masood.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2010Dissertation note: Prebiotics are class of functional foods which resist digestion in small bowel and stimulate the growth of beneficial bacteria in the gut. Galacto-oligosacchraides (GOS) are class of prebiotics that are naturally present in human milk and impart many health benefits. Prebiotics are class of functional foods which resist digestion in small bowel and stimulate the growth of beneficial bacteria in the gut. Galacto-oligosacchraides (GOS) are class of prebiotics that are naturally present in human milk and impart many health benefits. The research was conducted in three phases. During 1st phase characterization of liquid oligomate (galacto-oligosaccharides preparation) was performed. During second phase prebiotic (galacto-oligosaccharides) based functional beverage was developed by adding different concentrations of GOS. Functional beverages was prepared with the addition of GOS @ 1.00, 1.50, 2.00 and 2.50% of final beverage volume. On the basis of sensory evaluation and other analysis, one sample was selected for further use in third phase that is efficacy study by determining its glycemic index. Accordingly the significant outcomes of the present research are summarized hereafter.
Proximate analysis of Galacto-oligosaccharide sample showed that the results for dry matter are (0.832 ±0.009) for crude protein the values are (0.729±0.126) and for crude fat the result shows (1.366±0.321). For NFE is -0.0957±0.0001 and for moisture is 1.1667±0.011547. The lower values for protein, fat and fiber shows that composition of oligomate is solely based on the presence of galacto-oligosaccharides and has no other impurities present in them.
The results for GOS for acidity shows the value of (0.14±0.02) for specific gravity the values are (1.36±0.0001) and for pH the values are (3.51± 0.01)
The results for acidity of beverages indicated that the inclusion of galactooligosaccharides has significantly affected the acidity of the beverage (P?0.001). All the treatments for different beverages and storage and the interaction between the storage treatments showed that statistically they are highly significant (P ?.0.05).
The results indicated that the inclusion of Galacto-oligosaccharides has significantly affected the specific gravity of the beverage (P?0.00). It is evident from the results that the storage of these beverages is also statistically significant but the interaction between the treatments and storage intervals showed non-significant effect on specific gravity of different beverages
The statistical analysis regarding pH of beverages prepared from different levels of galacto-oligosaccharide shows that all the treatments for different beverages and storage and the interaction between the storage treatments are highly significant (p ? 0.01).
The statistical results for total soluble solids indicated that TSS of different beverages were significantly affected by treatments; however, storage intervals showed slightly significant result and interaction between storage and treatments showed highly significant effect on TSS of different beverages(P?0.01)
The results indicated that the addition of Galacto-oligosaccharides has significant effect on color "a", "b", " L" , "chroma" , "hue angle" parameter (P?0.001). The sensory scores for color, flavor, taste and consistency were non significant while scores for overall acceptability showed that they varied significantly with treatments.
After storage of beverages for 60 days prepared with the addition of GOS at various levels the interaction between treatment and storage level showed non-significant effect for the flavour, color, consistency, taste and overall acceptability.
The statistical results regarding blood glucose concentration after consumption of control and functional beverage with time intervals are statistically significant. The interactive effect of intervals and different food types shows that the blood glucose concentration at fasting for glucose and control beverage is non-significant and functional beverage comparatively to glucose is significant. It shows that the response of control is similar to the reference taken as glucose.
The statistical results regarding glycemic index shows that the GI with respect to beverage type and person code is non-significant. The glycemic index for control beverage shows the results (58.63±8.15) and for functional beverage (63.74±4.50). The statistical analysis regarding glycemic load with respect to person code shows that they are non-significant but with beverage type they are slightly significant. The glycemic load of control beverage is 17.08±2.37 and for functional beverage values are 19.38±1.36. Functional beverage showed slightly increased glycemic load as compared with control beverage.
Availability: Items available for loan: UVAS Library [Call number: 1415,T] (1).
6.
Post-Prandial Glucose Response In Healthy And Type-2 Diabetic Individuals Fed On Various Types Of Leavened
by Khudiaja Tahir Awan | Dr. Muhammad Nasir | Prof. Dr. Makhdoom Abdul Jabbar.
Material type: ; Format:
print
; Nature of contents: ; Literary form: Publisher: 2012Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1461,T] (1).
7.
Study On Hepatoprotective Effect Of Camel Milk Against Carbon Tetrachloride-Induced
by Muhammad Aamer Iqbal | Dr. Muhammad Nasir | Dr. Athar | Prof. Dr. Anjum Khalique.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1466,T] (1).
8.
In-Vivo Efficacy Study Of Camel Milk In Alloxan Induced Type-1 Diabetic Rabbits
by Hina Ijaz | Dr. Muhammad Nasir | Dr. Ahmad Ali | Prof. Dr. Talat Naseer Pasha.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1473,T] (1).
9.
Study On Prevalence Of Osteoprosis And Its Relationship With Dietary And Lifestyle Habits
by Tahir Rasool Qamar | Dr. Muhammad Nasir | Prof. Dr. Makhdoom Abdul Jabbar.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1488,T] (1).
10.
Preparation Of Iron Fortified Pasteurized Milk And Its Efficacy Against Iron Defficiency Anaemia In Rats.
by Syed Naveed Akhtar | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Prof. Dr.
Material type: ; Format:
print
; Nature of contents: ; Literary form: Publisher: 2012Dissertation note: Anemia is abnormal condition in which there is drop in the number of red blood cells or the heamoglobin in them to lower than the normal blood cells and consequently there is less supply of oxygen to body and it gets less energy as compared to it needs for performing normal function (Bunnet al., 1995).The concentration of haemoglobin fluctuates with various factors that involves age, physiological condition, sex and person altitude from sea level below its normal value that is 14g/dL When iron that is absorbed from diet is unable to meet physiological related requirements of the body it leads to nutritional iron deficiency. Locally prepared iron fortified pasteurized milk may be helpful in increasing the haemoglobin status of anaemic patients in the same way as iron supplements.
Therefore present project was designed for preparation and characterization of iron fortified milk and its utilization against iron deficiency anemia. In first part of the study Iron fortified milk was prepared by adding different concentrations of iron sulphate (FeSO4) @ 0.00 (as a control), 0.04, 0.06 & 0.08%. In second part sensory evaluation and physicochemical analysis of iron fortified milk samples were performed. During the third part of the study, efficacy of iron fortified pasteurized milk was evaluated in Sprague Dawley Rats.Accordingly the significant outcomes of the present research are summarized hereafter.
Proximate analysis showed that the milk prepared from different level of iron are non-significant for fat content as well as for storage intervals (P?0.05) and also the interaction between treatment and storage level also showed non-significant effect.
The result for protein of milk fortified by iron at different levels is showed that they are statistically non significant (P?0.05). The storage of these treatments and the interaction between the treatments and storage intervals also showed non-significant effect on protein of different treatments.
Analysis of variance for SNF for different treatments of milk shows that they are statistically non significant (P?0.05).Data regarding mean values for storage study of SNF of different treatments showed that the mean values for control milk are 8.21 and there is no increase significantly with iron fortification at 0.04, 0.06 and 0.08% which showed 8.73, 8.66 and 8.82 respectively. As the storage progressed the SNF content not differ significantly from 8.50 to 8.81 at 0 and 4day respectively.
The statistical analysis regarding pH for milk fortified by iron at different levels showed that analysis of variance for pH of different treatments of milk, storage shows that they are statistically highly significant (P? 0.01) and the interaction between the treatments and storage intervals showed slightly significant effect on pH of different treatments
The statistical analysis pertaining to Total Solids for milk fortified by iron at different levels, storage and the interaction between the treatments and storage intervals also showed that they are statistically non significant (P?0.05).
The results for Vitamin C content showed that the values for different treatments for fortification of iron are highly significant (p?0.01).Mean values for storage study of vitamin C different treatments showed that the mean values for control milk are 4.50 and increases significantly with iron fortification at 0.04, 0.06 and 0.08% which is 25.68, 26.01 and 25.26 respectively. As the storage progressed the Vitamin C content decreases significantly from 22.7 to18.5 at 0 and 4day respectively. The interaction between treatment and storage level showed non-significant effect on Vitamin C of iron fortified milk (P?0.05)
Using statistical design for mineral Iron of different treatments of milk showed that the fortification of Iron at different levels in milk has significant effect (p?0.001).The results of Mean comparison of Fe showed that control has lowest score (0.06±0.00) and 0.06% and 0.08% had highest scores that is (0.11±0.001) and (0.155±0.001) respectively
The statistical analysis pertaining to flavor for milk fortified by iron at different levels , their storage for four days at 4°C and the interaction between the treatments and storage intervals showed that they are statistically non significant (P ?0.05).
The statistical analysis pertaining to sensory attributes of iron fortified milk prepared at different levels of FeSO4 and control for taste , colour , flavor, consistency and overall acceptability, their storage for four days at 4°C refrigeration temperature and the interaction between the treatments and storage intervals showed that they are statistically non significant (P?0.05).The statistical analysis pertaining to haemoglobin level w.r.t to groups of rats and study intervals is highly significant (P?0.01) The interaction between different groups and study intervals also showed highly significant (P?0.01) results. For haemotological measurements statistical analysis showed that mean data regarding Group A showed haemoglobin level at 0 day (9.68±0.435)g/dL which increase slightly at 14 and 28 day and then again decrease at 56 day (9.34±0.171) g/dL.
Availability: Items available for loan: UVAS Library [Call number: 1494,T] (1).
11.
Nutritional Characterization Of Spinach, Fenugreek And Mustard Leaves And Evaluation Of Their Glycemic Index
by Tahira Naz | Dr. Muhammad Nasir | Dr. Ali Raza | Prof. Dr. Talat Naseer Pasha.
Material type: ; Format:
print
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1512,T] (1).
12.
Effecacy Assessment Of Omega-3 Bio-Fortified-Eggs Against Hypercholesterolemia In Human Subjects
by Hussnain Rasul | Dr. Muhammad Nasir | Dr. Athar Mahmud | Dr. Saima.
Material type: ; Format:
print
Publisher: 2012Dissertation note: Omega-3 polyunsaturated fatty acids which include linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) might reduce risk factors for heart disease through lowering total blood cholesterol, LDL, blood pressure, triglycerides and enhancing the level of blood HDL. Excellent sources of omega-3 fatty acids are fish, flax seed, olive oil etc. Recently the efforts had been successful to bio-fortify or improve the omeg-3 fatty acid contents of the products like eggs through feed manipulation. However, the information was lacking on extent of subsequent health benefits of such bio-fortified/ designer products. For the purpose, this project had been designed to test the efficacy of omega-3 enriched eggs against hyperlipidemia in hypercholesterolemia adult human subjects.
Omega-3 polyunsaturated fatty acid bio-fortified eggs improved the lipid profile in hypercholesterolemia humans. Omega-3 polyunsaturated fatty acids eggs (more than 200mg per egg); already bio-fortified through feeding management, were obtained from University of Sargodha. The eggs were analyzed for chemical composition; protein, carbohydrates, ash, fatty acids, cholesterol content and physical parameters color, weight, volume, density etc. Representative samples from bio-fortified lots and control eggs were boiled and evaluated for organoleptic acceptability through a 10-member panel of trained judges for parameters of taste, texture, flavor and overall acceptability. Finally, representative samples of bio-fortified and control eggs were used for efficacy studies against hypercholesterolemia in human subjects. Twenty- two hypercholesterolemia adult subjects with both sexes without complications were recruited after informed consent, divided into two groups having 11 in each group. We selected those patients whom cholesterol level was > 200mg/dl, triglycerides level also greater than 200 mg/dl, normal blood pressure and no heart problem. First group was provided with bio-fortified eggs whereas second group was not provided either of the eggs. The individuals in 1st group were asked to eat one egg per day in morning until 40 days whereas the individuals in 2nd group were advised to continue with their usual diets. The blood samples of the individuals were obtained at the start of the study, after this blood sample was obtained only weekly basis for 40 days. The blood was analyzed for blood lipid profile to assess the impact of omega-3 bio-fortified eggs against various blood lipid fractions.
The data thus collected was analyzed statistically to check significance (Steel et al., 1997). Means were compared for significant difference with t-test for physical and chemical composition parameters and with Least Significant Difference (Duncan, 1955) for efficacy studies.
Availability: Items available for loan: UVAS Library [Call number: 1522,T] (1).
13.
Characterization And In-Vivo Protein Quality Evaluation Of Various Commonly Consumed Legumes In Pakistan
by Fakhar Gulzar | Dr. Muhammad Nasir | Mr. Tariq | Prof. Dr. Anjum Khalique.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1540,T] (1).
14.
Efficacy Assessment Of Ready-To Use-Supplementary-Food For Treatment Of Moderately Acute Malnutrition
by Jalees ul Hassan | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Prof. Dr.
Material type: Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1542,T] (1).
15.
Preparation Of Low-Glycemic India Vetch-Wheat Composite Flours And Evaluation Of Their Chapatti Making
by Amara Khan | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Dr. Sualeha.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2012Dissertation note: Wheat is one of the popular cereals that supply the basic nutritional and energy requirements of the population. More so, wheat flour is commonly consumed across the world. Complementation of wheat flour with Indian vetch will not only upgrade its protein quality but also will helpful in decreasing glycemic index because studies have shown effects of Indian vetch on glycemic index. Objectives of the present study are to develop low glycemic, nutritious composite flours and to assess the glycemic efficacy of selected composite flour based chapattisin normal adult human subjects.
The present study was conducted in two phases. During first phase composite flours were prepared and their chemical, functional and rheological properties were analyzed. In second phase the effect of sample chapattis on post- prandial glycemic response in healthy subjects was evaluated.
The composite flours were prepared by mixing various ratios of wheat flour and Indian vetch flour. The ratio of Indian vetch flour was 10, 20, and 30 g respectively with 90, 80, and 70g wheat flour. Chemical properties revealed that The results for the proximate composition of composite flour and wheat flour show that the moisture content of composite flours is lower than the wheat flour , which progressively decreased as the level of Indian vetch supplementation increased. The supplementation at different levels of Indian vetch flour (seed coat removed during milling) has a significant lowering effect on the crude fiber, ash and crude fat but a significant increase was observed in the protein content, which was due to high protein content of Indian vetch flour.
Mean square for bulk density of composite flour blends shows that bulk density was significantly affected by the Indian vetch flour addition (10-30Overall, bulk density ranged from 86.66±1.527 to 83.66±1.154 in all flour blends.
Water and oil absorption capacities are amongst the important functional properties for additives supplemented in food systems. Water and oil absorption are significantly affected with addition of Indian vetch). 30% Indian vetch Composite flour showed excellent water holding capacity 5.889±0.040% as compared to wheat flour 4.956±0.056%. The oil absorption capacity of composite flour was noted to be 5.64±0.032% that was significantly higher than that of wheat flour (T0). Therefore water and oil absorption capacities of flour blends were improved at all levels of Indian vetch flour addition.
Foaming capacity and stability were also significantly affected among different compositions of flours. T30 flour sample showed foaming capacity 9±0% and foaming stability 8.5±0%, whilst T0 wheat flour possessed 7.166±0.288% and 6.51±0.5% of foaming capacity and stability, respectively. The foaming stability of composite flours increased as the ratio of Indian vetch increased in present study. As expected, Indian vetch flour addition resulted a significant increase in the stability of foam in flour blends.
Gelling power of the flour dispersions increased with the level of Indian Vetch flour in flour blends. The highest gelling power was observed in T30 (30% Indian vetch flour). The partial gelation in T20 was observed at 4% flour suspension, whereas in T30 above 3% flour dispersion resulted in complete gelling. The lowest gelling properties were noticed in case of T0 (100% wheat flour).
It is evident from results that Indian vetch addition resulted in decreased redness ("a") and increased lightness ("L") . Hunter color values increased significantly with Indian vetch addition in composite flour , representing an increased yellowness of chapatti . The values for Chroma remained same while hue angle also increased momentously by adding up of Indian vetch.
Dough rheological behavior is mainly affected due to protein quantity and quality of flour. The rheological characteristics are the source for understanding the dough handling behavior in bakery. Consequently, dough properties play a key role in quality of finished products. Significant variations were observed among various flour samples for these traits.
On the basis of sensory evaluation two best chapatti samples T10 and T20 were selected for further efficacy studies.
A total of 10 healthy adult volunteers were recruited through flyers, emails and personal contacts. Eligibility for volunteers will be determined on the basis of age (20-50 years), health status, individuals having optimum BMI and free from any communicable diseases and gluten allergy. The study procedure was discussed with all volunteers and were asked to sign the consent to voluntarily participate in the study.
Predicted glycemic index was lower in chapattis added with 20% Indian vetch flour than in 10% composite flour and 100% wheat flour. So chapattis of composite flour might be a dietetic alternative forpeople with low-calorie requirements.
Availability: Items available for loan: UVAS Library [Call number: 1550,T] (1).
16.
Nutritional Charactrization Of Common Vetch And Indian Vetch And Evaluation Of Their Glycemic Index
by Saiqa Iqbal Rao | Dr. Muhammad Nasir | Prof. Dr. Makhdoom Abdul Jabbar.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1617,T] (1).
17.
Physico-Chemical And Sensory Characteristics Of Feta Cheese Made From Sheep Milk Blends.
by Muhammad Adeel | Dr. Imran Javed | Dr. Muhammad Nasir | Dr. Saima Inayat.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1639,T] (1).
18.
Impact Of Dietary Habits, Lifestyle Practices And Preventive Health Care Services On Nutritional Status Of Females of Reproductive Age of Rural Areas in Selected Districts of Punjab
by Rabia Javed | Dr. Muhammad Nasir | Prof. Dr | Prof. Dr. Anjum Khalique.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: The present study was designed to describe the nutritional status of females of reproductive age years from the rural areas of selected districts of Punjab. For this purpose the data was collected for 300 females from rural areas of Lahore, Kasur and Okara district. A questionnaire was established for collecting the data along with that 24 hours dietary recall and food frequency questionnaire were also been established to assess the nutrition status of females in relation to their dietary habits as well as in relation to their life style. The data was analyzed by cross tabs using SPSS version 20.0.
The results of the study showed the significant variations among the districts, age group, marital status,and appetite and food adequacy in relation to their BMI. The impact of socioeconomic status, education level, blood sugar level, menstrual cycle and family setup were insignificant as the p value in all cases was more than 0.05. The females that were receiving adequate food intake were also consuming adequate protein intake. The females of selected age group that were taking adequate food intake were mostly lie in the normal BMI range while that were receiving excessive food intake were mostly overweight as compared to the others that were receiving adequate food intake. Chi square analysis showed the significant difference among the females receiving adequate and inadequate food intake in relation to their BMI as the p value was less than0.05.
Availability: Items available for loan: UVAS Library [Call number: 1669,T] (1).
19.
In Vitro Comparative Evaluation Of Mutagenicity Of Milk Adulterants Formalin, Hydrogen Peroxide And Melamine Alone and in Combination
by Muhammad Amer | Dr. Muhammad Nasir | Dr. Imran Javed | Dr. Sanaullah Iqbal.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1683,T] (1).
20.
The Development Of Tea Whitener By Partial Replacement Of Palm Oil With Canola Oil
by Junaid Kabir | Dr. Muhammad Nasir | Dr. Aftab Ahmad anjum | Dr. Saima.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Tea whitener is now become a popular trend in Pakistan with 01 billion tons consumption annually according to my personal information and its consumption is increasing day by day. The replacement of hydrogenated palm oil used traditionally is necessary as they contains 49.3% saturated fatty acids, the majority of which are palmitic acid, myristic acid and lauric acid which are proved to be most injurious for human health, raises the total and LDL cholesterol (Bonanome et. Al, 1998). Canola oil is known for its low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and a very good amount of the n-3 fatty acid a-linolenic acid. Canola oil consists of an appreciable amount of a-linolenic acid which amounts for almost 10 percent which is a fairly good quantity. In addition, 1:2 is the ratio balance between linolenicacid and linoleic acid which is favorable and well balanced. Canola oil is a relatively rich source of tocopherols,60-70 mg/100g, contains high level of phytosterols (892 mg/100 g. Keeping in mind the above mentioned nutritional aspects, canola oil based tea whitener is developed.
The research was conducted in two phases. During 1stphase the HLB requirement of the canola oil and partially hydrogenated palm oil was determined which are determined as 08 and 06 respectively. Then the emulsifier's percentages are calculated according to their standard HLB values and the doses of the emulsifiers "DATEM" and "GMS" are adjusted according to the ratios of hydrogenated palm oil and canola oil in all the formulations. During second phase the proximate, chemical, physical and sensory analysis are done for all the emulsions so as to determine their resemblance with the control formulation S1.
Different graph analysis regarding proximate analysis of canola oil based tea whitener showed that the results for moisture percentage are (85.69 ± 0.089), for crude protein the values are (1.66±0.22), for dry matter its (14.32±0.04) for crude fat the result shows (7.01±0.03). The variation in all the emulsions were negligible, as the ingredients except fat source is almost the same in all the formulations.
The results for acidity of tea whitener emulsions on the 2nd day which is 0.09± 0.02 which shows the acceptable range, while on the 6th day the mean value of the acidity is also in the acceptable range which is 0.14± 0.01 which means acidity increases to some extent on the 6th day of storage. The mean of the acidity on the 8th day is 0.16± 0.01. The trend shows the acidity increases from 0.09±0.02 to 0.16±0.01 in 08 days. The variation was observed in all the emulsions with the passage of time, but there is not a very significant difference among all the emulsions as compared to control S1.
Mean values for pH on the 2nd day is 6.79±0.03 while the control sample S1 has the pH value of 6.82 on the 2nd day and the treatment which has the lowest pH values on day 2nd is S6 with pH 6.75. The observations on 6th days are shown in pH chart which shows slight decrease in pH in the 6th day with the mean value 6.71±0.02. The mean value of pH on the 8th day is 6.61±0.02. The results showed that pH of tea whitener emulsionsdecreases as storage progressed. A very interesting point raised during study that the pH values of the standard emulsion S1 is higher among all the emulsions on the 2nd day, but as the days proceeds, the pH of the emulsions with different rations of canola oil retains their pH and the pH becomes almost the same as standard on the 8th day. This may concludes that the emulsions containing canola oil retains their ph more as compared to palm oil based emulsion.
The mean value of density of the tea whitener emulsions 1.12±0.02. So overall the results variation is not significant. The little difference may be due to the fact that palm oil has density of 0.89 L/kg at 25 C while the density if canola oil is 0.91 L/kg on the same temperature. The density of all the formulations are comparable with the control emulsion S1.
The results depicted that 'L" value was decreaseswith increase in the ratio of canola oil. Mean comparison for color "L" parameter showed that highest value for S1 which is 90.45 and least value for S8 which is 89.29. The variation is very slight but the palm oil based emulsions are slight whiter in the appearance.The mean value of a* is -0.285 ± 0.095 which shows a very little variation. The level of greenness decreases slightly as the ratio of the canola oil increases from S1 to S8. The degree of yellowness in the emulsion increases as the ratio of canola oil in increases in the emulsions. The mean value of b* is 2.94±0.27 which shows a slight variation as we go from S1 to S8.
The sensory attributes scores obtained from sensory evaluation by trained panelists varies a lot. Addition of canola oil in place of palm oil significantly alters the flavor, After taste and over all acceptability of the tea made with tea whitener emulsions from S1 to S8, the scores are almost the same up to S4 as compared to control formulation S1 for all the attributes mentioned above. Score decreases from S5 to S8 which is definitely due to the addition of canola oil in the formulations. The sensory attributes like fat separation and color get the same scored almost for all the formulations.
Flavor scores are almost the same up to S5 but the scores decreases significantly from S6 to S8, for the sensory attribute of "after taste" the formulations from S1 (standard) to S4 get good scores means the after taste if the S2, S3 and S4 are comparable to the control emulsion S1 while S5 to S8 get lower scores, For "overall acceptability" S2, S3 and S4 are nearly equivalent and good scores as compared to control formulation with 100 percent palm oil formulation with the mean value of 90±02 which gives a green signal that we can partially replace hydrogenated palm oil with canola oil. The formulation S5 get a little lower score as compared to control one. The formulations from S6 to S8 get lower scores in overall acceptability.
Finally it is concluded that the formulation S4 is the one which can be replaced with the control emulsion S1 for making of tea which means 42.5 percent of the total fat in tea whitener can be replaced successfully with canola oil without compromising the physical, chemical and sensory properties of the tea.
Recommendations
The main aim of this project was to make a tea whitener which is based on healthier and heart friendly oil (canola oil) instead of palm oil. Canola oil has been used as a cooking oil and also in nutritional products like "Ensure Plus" and "Glucerna" due to its health friendly composition. The idea is drawn from the nutritional products compositions whose fat part is mostly consists of canola oil.
In Pakistan, keeping in mind a very huge consumption of tea whitener of 01 billion annually according to my personal information. The production may be much higher as my information may be limited. Keeping in mind the annual production or consumption of liquid tea whitener in Pakistan, the delivery of more healthy oil to the consumers by incorporating it in the liquid tea whitener product seems to be a pretty good idea. It is not only the matter of incorporation of healthy canola oil but also the matter of replacement of saturated fatty acids rich palm oil. Keeping in mind the chemical, physical and sensory properties of tea whitener emulsions S4 with 42 percent canola oil of the oil phase gives similar physical, chemical and sensory properties when compared to control formulation tea whitener S1 with 100 percent palm oil as oil phase. Keeping in mind the composition of the canola oil, if tea whitener is made with 07 percent fat level, in case of S4 (The formulation with resemblance to control up to maximum canola oil extent) canola oil percentage if the total fat is 42.5 percent of the total fat, it will give 0.7 grams of omega-3 as ALA per 250 ml of the tea whitener which means that it will provide 2.8 grams of omega-3 per liter of tea whiteners which can help us to meet up to some extent the ADA recommendations which is 1.3 to 2.9 grams based on 2000 Kcal diet (ADA, 2007)
The real challenge in the making of tea whitener formulations with different ratios of canola oil and palm oil is to make a successful emulsions without fat separation, thanks to HLB system for successful making of emulsions. Another challenge is to mask the after taste of the canola oil which can be prominent in the tea whitener, the after taste of canola oil is masked by milk flavor due to which the successful replacement of palm oil with canola oil up to 42 percent becomes possible. The purpose of the product development of making it a source of omega-3 was successfully met as the results shows the partial replacement of palm oil with canola oil is possible.
From the present study it can be concluded that canola oil can be incorporated in liquid tea whitener up to the percentage of 42.5 percent of the total fat without any persistent change in chemical, physical and sensory properties of the tea whitener. The concluded value of omega-3 which it gives per 250 ml is 0.7 grams according to fatty acid profile given by ADA reports (ADA, 2007). They do not affect the taste or texture of the product. My study showed that the replacement of palm oil with canola oil up to 42.5 percent in tea whitener formulation was acceptable among consumers and also the tea whitener retained its quality and sensory properties after storage for 08 days at 04 C. The tea prepared from S4 has the same sensory properties as the tea made with the control formulation. It is recommended that canola oil based tea whitener should be a introduced in the market for creating awareness among the general population about the role of omega-3 n human health and threats of consuming saturated fatty acids. There are need of studies forefficacy of developed tea whitener whether it beneficially transmit the omega-3 to human body or not and what are the health benefits among the subjects. More research work is required to testify the product under UHT treatment to find out what are the changes in physical and chemical properties of the product up to 03 months, it's emulsion stability and it's sensory properties during and after 03 months of shelf life in tetra packaging.
Availability: Items available for loan: UVAS Library [Call number: 1756,T] (1).
21.
Prevalence Of Lactose Intolerance Among The Students Of The University Of Veterinary And Animal Sciences
by Anam Aman | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Lactose is milk sugar. It is found in milk and dairy products. Lactase (Betagalactosidase lactase-phlorizin hydrolase) is the enzyme present in the enterocytes of small intestinal brush border and it is responsible for the breakdown of lactose into its monosaccharide components glucose and galactose that are absorbed into the bloodstream. Lactasedeficiency leads to lactose mal-absorption and resulting gastrointestinal symptoms of intolerance.Lactose intolerance is defined by symptoms of mal-absorption such as abdominal pain,bloating, distention, flatulence and diarrhea due to partial digestion of lactose. This study was conducted in following phases. Lactose intolerance test was performed to diagnose lactose intolerance. In 1st phase lactose solution was prepared by dissolving 25grams of synthetic lactose in 250ml water and in this way 10% lactose solution was prepared and fasting blood glucose level of students was recorded first by using Glucometer. During 2nd phase lactose solution was given to each student and time was noted.During 3rd phase after giving lactose dose blood glucose level of each student was recorded at 30, 60 minutes.
Test was consider positive ifafter lactose solution dose the rise in fasting blood glucose level was less than 20mg per deciliter and if rise in fasting blood glucose level was more than 30mg per dl within 1 hour of lactose solution consumption, test was considered negative. If rise in blood glucose level was between 20 and 30mg/dl then on the basis of sign and symptoms of intolerance, it was decided either a person was lactose intolerant or not. According to the criteria mentioned above significant outcomes of the present research are summarized as following:
Out of 300(100.0) %, 213(71.0) % had positive lactose intolerance test and 87(29.0) % had negative lactose intolerance test.This study determined that prevalence of lactose intolerance in the UVAS, Lahore students was 71.0%. Correlation of lactose intolerance with gender, age, height, BMI, dietary food preferences was determined using chi square test and Phi Cramer's V, p value was considered significant at p <0.05. Chi square results were significant for age, height and weight. On the basis of finding of this study it can be stated that prevalence of lactose intolerance increases with increase in age, increase in weight and height.Chi square results were insignificant for gender, BMI and dietary food preferences, so prevalence of lactose intolerance is independent entity for gender, BMI and dietary food preferences.
Chi square test of independence was calculated comparing the frequency of lactose intolerance for dietary food preferences of subjects. No-significant relationship was found, X2 (2) =3.696, p = 0.158, so p >0.05. There was no correlation between the dietary food preferences of subjects and the lactose intolerance. Phi Cramer's V was used to determine strength of association between lactose intolerance anddietary food preferences of subjects.No significant relationship was found between frequencies of lactose intolerance dietary food preferences.Phi=0-.111, Cramer's V=0.111,p >0.05
There was no difference in results of the dietary food preferences of subjects and the prevalence of lactose intolerance and we can conclude that people who consumed milk products compared to those who did not consume milk/ milk products were equally affected by lactose intolerance as the non-milk product consumers and use of lactose containing milk products does not affect the prevalence of genetically inhered hypolactasia and this is in accordance with Troelsen (2005) findings, Enattah et al. (2002) findings on adult-type hypolactasia and also in accordance with Lisker et al. (1975) and Sahi et al. (1973) findings on recessive inheritance of adult type of intestinal lactase deficiency and recessive inheritance of adult-type lactose malabsorption respectively.
Availability: Items available for loan: UVAS Library [Call number: 1780,T] (1).
22.
Preparation And Quality Evalution Of Low Fatyoghurt Containing Prebiotic Galacto-Oligosaccharide
by Awais Raza | Dr. Sanaullah Iqbal | Dr. Imran Javed | Dr. Muhammad Nasir.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: Prebiotics are considered as selectively cultured food ingredients that impart typical improvements in the activity of the gastrointestinal micro flora that are beneficial to the host well-being and health e.g. Galacto-oligosaccharide (GOS), Fructo-oligosaccharides (FOS) and Inulin. These are different types of prebiotics used in food based product. During the last decade consideration for prebiotics in diet is getting popular due to their benefits for human health. The GOS were reported to be beneficial prebiotics for human health.
Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive then milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt culture are responsible for the production of aromatic flavor compounds.
In Pakistan manufacture of probiotic yoghurt and prebiotic yoghurt is not common and there is not consumer awareness for such kind of products. Therefore, this study was designed to develop prebiotic yoghurt from prebiotic milk and compare it with control yoghurt.
First of all milk was pastuerised and then cool to 45°C. After that ?-galactosidase was added. Transgalactosylation was carried out at 45oC with 3 hr reaction time. Enzyme was
denatured by applying heat and starter culture was inoculatedand 4-5 hours were given for fermentation.
During storage the prepared control and prebiotic yoghurt was evaluated for its physiochemical analysis and sensory qualities. Mean values of fresh yoghurt and prebiotic yoghurt are presented in tables 4.4 to 4.8 show that lactose (1.44±0.03) while for fat, protein, pH and acidity (3.43±0.15), (4.2±0.1), (4.47±0.05) and (0.92±0.01) respectively.
A panel of 10 judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 15cm unstructured lines (15 = like extremely; 1 = dislike extremely). The sensory evaluation of the product at 0, 7, 14, 21 and 28 day was carried out in the Department of Food Science & Human Nutrition, University of Veterinary and Animal Sciences, Lahore.
Fat, pH and ash contents were continuous decreased while protein, total solid and acidity values show continuous increase in of all treatments.
All the results obtained were analyzed through Analysis of Variance Technique (ANOVA) by using Costat software.
Prebiotic milk and prebiotic yoghurt can be prepared on industrial scale because it is highly acceptable. This could be a value added product in which we can produce prebiotic economically.
Availability: Items available for loan: UVAS Library [Call number: 1790,T] (1).
23.
Quality Enhancement Of Soy Milk And Soy Yoghurt Blender With Buffalo Milk
by Muhammad Asad Hameed | Dr. Saima Inayat | Dr. Imran Javed | Dr. Muhammad Nasir.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive then milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt culture are responsible for the production of aromatic flavor compounds.
In Pakistan the production of soy milk and soy yoghurt isnot common because ofconsumerunawareness for such kind of products. Therefore, this study was designed to develop soy milk and soy yoghurt by using different concentrations of buffalo milk. To produce soy yoghurt, soy milk and whole milk was pasteurized at 85°C for 30 minutes to kill the pathogenic microorganism. Thencooled at 42°C. This milk was used for the production of yoghurt.Thecommercial starter culture was used for the manufacturing of soy yoghurt. This culture was imported from Italy.
During storage the prepared soy yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 9-point hedonic scale (9 = like extremely; 1 = dislike extremely). The sensory evaluation of the product at 0, 7, 14 and 21 day was carried out in the Department of Dairy Technology, University of Veterinary and Animal Sciences, Ravi Campus, Pattoki. There was significant effect of storage on sensory attributes of soy yoghurt. Highest score was awarded to T0. Soy yoghurts were evaluated for physico-chemical parameters (Fat, protein, total solid, acidity, pH and ash) during storage of 21 days with 7 days interval. Fat, pH and ash contents were continuously decreased while protein, total solid and acidity values show continuous increase in all treatments. Soy yoghurt was also evaluated for microbiological examination (total plate). Highest microbial count was observed in T0.
Availability: Items available for loan: UVAS Library [Call number: 1842,T] (1).
24.
The Effect Of Different Levels Of Lysine On Body Measu Rements Serum Chemistry And Immune Response In Sexed Broilers
by Rana Muhammad atif | Prof. Dr Anjum khalique | Dr Muhammad | Dr. Muhammad Nasir.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1851,T] (1).
25.
Impact Of Dietary Habits On Nutritional Status Of Children (5-13 Years Of Age) From Rural Areas Of Selected Districts Of The Punjab
by Shaista Jabeen | Dr Muhammad Nasir | Miss Frasat Rizwan | Prof Dr | Faculty of Biosciences.
Material type: ; Format:
print
; Nature of contents: ; Literary form: Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1858,T] (1).
26.
Impact Of Nutrition Education And Counseling On Knowledge And Practices Of Pregnant Women Visiting A Tertiary
by Saba Malik | Dr. Muhammad Nasir | Dr. Muhammad | Dr. Zubair farooq.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1899,T] (1).
27.
Impact Of Nutritive And Non-Nutritive Sweeteners On Food Consumption Weight Gain And Blood Lipid Profile In Rats
by Uzma nazish | Dr. Muhammad Nasir | Dr. Sualeha | Ms. Frasat rizwan.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1911,T] (1).
28.
Development Of Cookies With Various Tyoes Of Sweeteners And Evaluation Of Their Impact On Post Prandial Glycemic
by Usra Qaiser | Dr. Muhammad Nasir | Dr. Sanaullah iqbal | Prof. Dr.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1942,T] (1).
29.
Structural Modification Of Potato Starch To Monitor Its Post Prandial Glucose Response
by Sadaf Bashir | Dr. Zubair Farooq | Dr | Dr. Muhammad Nasir.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2114,T] (1).
30.
Physico-Chemical Organoleptic Properties Microbiological Analysis And Effucacy Of Homenade And Market
by Asif Mushtaq | Dr. Sanullah Iqbal | Dr. Muhammad Nasir | Prof Dr.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2126,T] (1).
31.
Determination Of Acrylamide In Fried Potato Chips And Impact Of Various Treatments On Acrylamide Formation
by Asad Amjad | Dr. Muhammad Nasir | Dr. Mateen | Ms. Frasat Rizwan.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2134,T] (1).
32.
Determination Of Veterinary Drug Residues In Sheep And Goat Casing Prepared For Sausage Industry In Pakistan
by Tariq Mehmood Khan | Dr. Muhammad Nasir | Dr. Mateen | Dr. zubair Farooq.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2135,T] (1).
33.
Determination Of Microbial Contaminants Of Canned Fruit Products Available In Local Markets Of Lahore Pakistan
by Muhammad Waseem Akram | Dr. Muhammad Nasir | Dr. Zubair Farooq | Prof. Dr. Aftab.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2143,T] (1).
34.
Determination Of Aflatoxins In Various Fractions Of Wheat Flour During Milling Process
by Tahseen Anjum Khan | Dr. Muhammad Nasir | Dr. Tahir | Dr. Zubair Farooq.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2149,T] (1).
35.
Comparison Of Nutrient Profile And Organolepic Acceptability Of Various Steamed And Fried Indian And Chinese Carps
by Ahsan Khalid | Dr. Muhammad Nasir | Dr. Noor Khan | Dr. Saima.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2174,T] (1).
36.
Development Of Prebiotic Galacto - Oligosaccharide Enriched Buttermilk And Evaluation Of Its Storage Stability
by Hafsa Tahir (2012-VA-584) | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Dr. Muhammad Nawaz.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2181,T] (1).
37.
Effect Of Lactic Acid Hot Water And Tap Water Spraying On Microbiological Load And Shelf Life Of Beef Carcasses
by Muhammad Usman Badar | Dr. Muhammad Nasir | Dr. Zubair Farooq | Dr.Nasir Ahmed.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2184,T] (1).
38.
Determination of Biogenic Amines (Histamine & Putrescine) in Sea Fish Dr. Sanaullah Iqbal
by Faseeha Farooqi (2012-VA-541) | Dr. Muhammad Nasir | Prof. Dr. M. Athar khan.
Material type: ; Literary form:
not fiction
Dissertation note: Biogenic amines (BAs) which are the nitrogenous compounds with lower molecular weight and they are formed by the decarboxylation of free amino acids by bacterial activity in food products during fermentation process and storage of the food (Sorungbe, 2005). Diet having high concentration of these complexes are the main source of biogenic amines in body.The most communal biogenic amines which are identified in food are Putrescine, tyramine, histamine and cadaverine. Uncontrolled microbial enzymatic activity of bacteria causes them to accumulate in food (Adam et al. 1999).
Foods having high quantity of biogenic amines includes fermented vegetables, meat products, fish products, juices, dairy productand alcoholic beverages e-g wine and beer. When biogenic amine histamine is ingested it first reaches to the gastrointestinal tractwhere, it binds to some specific receptors if the detoxification system is not capable to remove it (Jarisch, 2004).
Biogenic amines in bodyinvolves inmany important physiological functions, if their level is high in the body then it signify a direct danger to human well-being. There are some drugs e-g ethanol inhibit enzymes of biogenic amines catabolic pathways (Bodmeret al. 1999).
Presence of biogenic amines can be bad indicator for meat it shows the presence of bacteria in meat which caused spoilage of meat (Miceal et al. 2007).
More quantities of biogenic amines in processed, cooked and fresh foodstuffs can be associated to low sterile quality meat. Histamine which is most common biogenic amine acts as vasodilator and neurotransmitter on cardiovascular system and on central nervous. If histamineexceeds to certain level in body then it causes vomiting,diarrhea,headaches, cramps,stomachache, nausea, migraineand hypotension (Moreira et al. 2008). Histamine stimulatesthe smooth muscles of the gastrointestinal tract and uterus, often increases the exoneration of acid release from gastric mucosa, diarrhea, stomach ache and cramps. Another signs ofhistaminases causes the allergic reactions to the skin which includes pruritus flush and urticarial. Reduction of biogenic aminesin food industry is amission for the future (Prithwiraj et al. 2010).
Improvement of diagnostic standard approaches for identification of biogenic amines in food product is good attention not only because of their toxicity level, on the other hand it can also be used as food quality indicators, consenting biogenic amine checking from raw materials to the ready to eat food. In corresponding, techniques for the identification of biogenic amines generating bacteria been established to access risk of biogenic amines formation in food content and to avoid their accumulation in eatable stuff. Safety of food is the main obligation that should be fulfilled during manufacturing process. While high intensity of biogenic amines are associated to customer health and their deliberations in food still not sufficiently standardized by governing organizations (Lehane et al. 2000). At present time, there are certainly no common regulations which defines the parameters and limits of biogenic amine tolerance in food products. Biogenic amine levels are irregularly distributed in food product on the other hand more control must be used on fermented food products of local source or got with traditional procedures (Paulsen et al. 2007).
It is assumed that the existence of biogenic foodborne harming or poisoning is generally underestimated for the reason that of misdiagnosis and under reporting. We believes that the scientific diffusion of the tools that identify or determine the development of biogenic amines in food and the hazards related to their consumption might contribute to increase the alertness and awareness of hands involved which encourages the more responsible portion and consumption of better protection and quality of food (Patange et al. 2005).
Availability: Items available for loan: UVAS Library [Call number: 2201,T] (1).
39.
Effect Of Different Heat Treatments On Antioxidant Activity Of Eggplant And Its Efficacy Study Dr. Sanaullah Iqbal
by Wajeeha Baig | Dr. Muhammad Nasir | Prof. Dr. Habib-ur-Rehman.
Material type: ; Literary form:
not fiction
Publisher: 2014Dissertation note: Eggplants (Solanum melongena L), are native to the South East Asian region and were first domesticated there over 4000 years ago. In fact, the eggplant’s true species name ‘‘Melongena’’ is an ancient name for eggplant in Sanskrit (Spurling, 2003). The color, size, and shape of the eggplant fruit vary significantly with the variety of cultivar. Eggplant is one of the most common vegetables that is grown and consumed all around the world (Nisha et al. 2009). Thomas Jefferson introduced eggplant to the United States in 1806. Even today, a prickly, white eggplant still grows in Jefferson’s preserved Vir-ginia Garden at Monticello (Filippone et al. 2009). Eggplant fruit contains ascorbic acid and phenolics e.g chlorogenic acid, flavonoids, acetylated chlorogenic acid isomers, hydroxycinnamic acid oxides conjugates caffeic acid ,both of which are powerful antioxidants (Vinson et al. 1998). Eggplant is commonly considered as a vegetable, but botanically it is categorized as a fruit. Eggplant fruit is ranked among the top ten vegetables in terms of oxygen radical absorbance capacity due to its high phenolic content (Cao et al. 1996). A comparative study of the antioxidant capacity of different varieties was recently reported by two separate groups of researchers (Huang et al. 2004; Nisha et al. 2009). Vegetables contain several hydrophilic and lipophilic antioxidant compounds and it is important to estimate the antioxidant activity using different methods. They may act together more effectively than singly because they function synergistically and are capable of quenching free radicals in both aqueous and lipid phases (Ohr et al. 2004; Trombino et al. 2004). Antioxidant components are micronutrients present in the diet that can delay or inhibit lipid oxidation, by inhibiting the initiation or propagation of oxidizing chain reactions, and are also involved in scavenging free radicals (Othman et al., 2007). Epidemiological studies have shown that high fruit and vegetable consumption has health benefits in the prevention of chronic diseases (Cheel et al., 2007). The influence of home cooking methods (boiling , pressure-cooking , frying ) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest scavenging capacity were observed in cauliflower after boiling and microwaving , in pea after boiling , and in zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH (Enez –Monreal et al. 2009). In the case of boiling or pressure-cooking occurs lixiviation phenomenon that leads to a 64% loss of total carotenoids and a 49% loss of total phenolics (Bunea et al. 2008). The phenols enter the cooking water and complex phenol proteins are found, reducing drastically by 90% or more (Barroga et al. 1985: Rocha et al. 2007). Eggplant is one of most common vegetables consumed all around the world. The present study will evaluate the antioxidant potential of two different varieties of eggplant (long purple coloured big size, and rounded purple coloured small size) in terms of total phenolic content (TPC), 2,2,di-phenyl-2-picrylhydrazyl (DPPH), superoxide radical scavenging activity, and total anthocyanin content. Extracts from purple colour small size eggplant demonstrated better antioxidant activities than the other samples which may be attributed to the higher phenolic and anthocyanin content since a linear relation was observed between the TPC and the antioxidant parameters (Nisha et al. 2009). There is comparison of among vegetables regarding to their antioxident capacity.
Tab.1.1: Comparison of different vegetables with respect to their antioxidant capacity
Vegetables Size Total antioxidant capacity
Russet potato 1 whole 4,649
Artichoke Half cup 4,402
Small red bean Half cup 13,727
Eggplant 1 whole 4,035
Red kidney beans Half cup 6,000
In the present study , the focus is on the amount of the antioxidants in eggplant after the application of different heat treatments. As eggplant is good source of antioxidants, it has been observed from different studies that heat leaves adverse effect on nutritional status of fruits and vegetables. Pakistan is one of the countries who has good cultivation rate of eggplant.
One hundered gram of fruit contains 0.7mg iron, 13.0mg sodium, 213.0mg potassium, 12.0mg calcium, 26.0mg phosphorus, 5.0mg ascorbic acid and provides 25.0 calories (Yousafi et al.2013).
In world production ranking, Pakistan is at 20th position in the eggplant production. Pakistan produces 87,000 tons eggplant every year. Moreover, it has 0.2% sharing in world wide eggplant production. It is cultivated in 9,044 ha on the land of Pakistan (FAO, 2012).
Hydrogen Peroxide is one of the most powerful oxidizers known -- stronger than chlorine, chlorine dioxide, and potassium permanganate. And through catalysis, (H2O2) can be converted into hydroxyl radicals (.OH) with reactivity second only to fluorine.
Hydrogen Peroxide (H2O2) is a colourless liquid that resembles water in many respects. Its physical properties are very similar to those of water, except that it is 40% denser. The main difference between hydrogen peroxide and water, however, is in its chemical behaviour. The single bond between the two oxygen atoms is weak, so that H2O2 readily fragments into either H and HO2 or two OHs. Either way, the resulting species are free radicals, which means they are very reactive, and this makes H2O2 a very powerful oxidizing agent. For this reason it has been utilized in rocket propulsion, when it is used to oxidise the hydrazine fuel, liberating hot gases (steam and oxygen) which propel the rocket forward. When something acts as an oxidising agent is gains electrons (removing them from the oxidised species) (Ganie et al., 2009).
For this purpose, this study has been designed to find out the appropriate method to cook eggplant at domestic level, so that maximum level of antioxidants could be obtained in our food, because antioxidants play a very important role in prevention of many chronic diseases. So, four different cooking methods i.e, grilling, cooking under pressure, boiling and deep frying has been selected for this study because these cooking methods are applied frequently at domestic level.
Availability: Items available for loan: UVAS Library [Call number: 2191,T] (1).
40.
Occurrence Of Bacterial Contaminants In Poultry Meals And Their Antibiotic Resistance Pattern
by Nayyab Tariq (2009-VA-207) | Prof. Dr. Aftab Ahmad Anjum | Dr. Muhammad Nawaz | Dr. Muhammad Nasir.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Poultry is the second largest industry after textile industry in Pakistan. Its consumption
rate is very high as compared to other animal protein sources, as it is cheaper as compared to red
meat. To fulfill increasing demand of poultry, poultry production quality must be improved.
Many factors affect poultry production. One factor is feeding process. Efficiency of poultry
production depends mainly on feeding process which influences both the quality and quantity of
the poultry production (Grepay 2009). The rearing of poultry birds on commercial level requires
use of bulk quantities of poultry feed. Poultry feed costs 60-70% of total cost for production
(Sahraei et al. 2012). The main purpose to increase poultry production is to fulfill nutritional
requirements of human population that largely rely on poultry and poultry by products as a
source of protein(Obi and Ozugbo 2007).
Poultry feeds are food materials designed to contain all necessary feed ingredients for
proper growth, meat and egg production in birds (Obi and Ozugbo 2007). It is a mixture of
various components including plant proteins (cereals and by products, grains etc), animal byproducts,
fats, vitamins and minerals (Ravindran 2013). The major component of poultry feed is
protein which is the key component of eggs and meat. Protein sources in poultry feed are of
plant, marine and animal origin. Plant proteins may lack some of the essential amino acids, thus
are incomplete protein. Proteins of animal origin are better growth promoter than protein of plant
origin, but their safety is a concern. Among plant based proteins, soybean and canola meal are
produced in higher amounts worldwide (Alali et al. 2011). The animal protein sources include
poultry, fish, meat bone and poultry by products meal. Poultry meal is derived from clean tissues
Introduction
2
of slaughtered poultry including bone after the moisture and fat have been extracted in the
rendering process. It may contain whole birds excluding feathers (Anonymus 2014). Among all
protein based meals, poultry meals and poultry by products meal are of superior quality and
provide higher protein content than plant, marine and meat based meals (Samli et al. 2006).
Quality of animal feed has gained importance worldwide. The feeds are found to be
associated with infectious or non-infectious hazards, thus influence human health (Sherazi et al.
2015). Poultry feed can act as carrier of animal and human pathogens (Aliyu et al. 2012). Poultry
feed can get contaminated at any point of harvesting, processing, storage or dispersal of feed.
Primary mode of poultry feed contamination is by dust, soil, water and insects. Poultry meals can
be another source of feed contamination. Poultry meals are added in feed as a source of protein.
Feeds of animal origin like poultry meals are richer in nutrients and water as compared to feed of
plant origin thus are found to have higher microbial load, facilitating the multiplication of
bacteria (Kukier and Kwiatek 2011). Inclusion of contaminated meals in feed increases microbial
load of poultry feed. The contamination of poultry feed not only influences appearance and
nutritional value of feed, but also affects animals and human who consumes it (Maciorowski et
al. 2007). The profitability of poultry production can be greatly affected due to the frequency of
feed contamination and the detrimental effects of the aflatoxins on performance of chickens
(Anjum et al. 2011). Poultry feeds have been implicated in several poultry diseases of viral
(Avian Influenza, Newcastle disease), bacterial (Salmonellosis, Infectious Coryza) and fungal
origin. Many human diseases like Traveler’s Diarrhea and Salmonella Paratyphoid fever have
been associated with consumption of poultry birds that contracted infections from poultry feed
(Obi and Ozugbo 2007).
Introduction
3
The poultry industry relies on ready to use poultry feed prepared by feed mills (Arotupin
et al. 2007). Both bacteria and fungi including mycotoxins usually contaminate feed at different
stages of pre or post processing, depending upon the conditions under which it is handled or
stored (D’Mello 2006). Poultry meals mostly get contaminated post rendering process. The
cooking step in rendering process inactivates bacteria, viruses, protozoa, and parasites(Meeker
and Hamilton 2006) . Still presence of contaminants in meals is attributed to post processing
contamination. Many bacterial pathogens reported in feed are Escherichia coli, Erwinia
herbicola, Salmonella spp., Listeria spp., Enterococcus fecalis, Cl. perferingens and Cl.
botulinum (Aliyu et al. 2012; Lateef and Gueguim-Kana 2014) . The contaminated feed results
in excessive activation of immune system and ultimately decreases poultry production and its
profitability (Kukier et al. 2012). In addition to bacterial contaminants, toxigenic fungi have
threatened quality and safety of feed and have caused severe losses to poultry industry in recent
times. Cereals and grains based poultry feed mostly get contaminated with fungi (Kwiatek and
Kukier 2008). Mycotoxin producing fungal genera that are reported in poultry feed are
Aspergillus, Penicillium and Fusarium (Greco et al. 2014).
As Poultry feed is the first step of the food safety chain in "farm-to-fork" model. Contaminated
feed can also serve as a source of antimicrobial resistant bacteria in poultry meat(da Costa et al.
2007). There are many evidences that pathogens in feed are transmitted to humans through
animals and food of animal origin. It can also become source of some human pathogens in
environment. Feed contamination by fungi is responsible for animal mycotoxicoses and through
consumption of contaminated animal food, results in human intoxications (Kukier et al. 2012).
Birds utilizing toxins containing feed are economical loss for farmers and also affects consumer
Introduction
4
health through its residues (Alam et al. 2012). Poultry feeds containing antibiotic resistant
bacteria results in loss of poultry productivity, making treatment of poultry diseases difficult.
Thus quality of animal food directly depends on usage of nutritionally balanced and safe feed.
Among many feed sources used, poultry meals are gaining importance for their higher nutritional
value, but very less work has been done in world particularly in Pakistan to determine
microbiological safety of poultry meals produced. There is the need to determine various quality
parameters which should be followed to ensure production of safe meal. Availability: Items available for loan: UVAS Library [Call number: 2252-T] (1).
41.
Effect Of Oiling And Packaging On Shelf Life Of Eggs Stored At Two Different Temperatures
by Marium Munir (2008-VA-388) | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: In Pakistan, poultry industry is playing a vital role in the economy of the country. As eggs are perishable so it must be handled with safety. It is imperative to handle and store the eggs at appropriate conditions. But improper storage of eggs is a problem in our country which affects its quality and there is chance of microbial contamination in eggs. Oiling and packaging has variable impact on shelf life of eggs at different storage temperatures (Matt et al. 2009).Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced. raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and Sulphur. Egg yolks are one of the few foods that contain vitamin D(Watkins, 2002). As eggs are perishable food stuff,so the purposes of present research work are to analyze the effect of oiling and packaging on shelf life of eggs at two different temperatures. For this a total of 864 eggs were collected. The four different treatments were applied along with two different temperatures. Each category was further divided into four treatment strategies (108 eggs in each strategy) i.e. eggs without any treatment, oil coated eggs, eggs packed (air-tight) in white polythene bags, oil coated eggs packed (air-tight) in white polythene bags.Eggs undergone each treatment strategy were analyzed for six parameter i.e. sensory evaluation, microbial load, Physical parameters (weight, pH, egg shell percentage and haugh unit) using 18 eggs for each further divided into three replicates (6 eggs for each replicate). All the eggs were stored for 1, 7, 14, 21, 28 and 35 days.
Summary
76
Data was analyzed statistically by the 2- way ANOVA (Analysis of Variance) with 5% probability. Means was compared by DMR test.At the end of this study we were able to assess the shelf life of eggs with respect to their oiling, packaging and storage conditions. Availability: Items available for loan: UVAS Library [Call number: 2289-T] (1).
42.
Evaluation Of Current Food Safety Practices At Various Food Establishments In Lahore
by Muhammad Shahbaz (2013-VA-600) | Dr. Muhammad Nasir | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food Safety is a scientific discipline describing handling, preparation and storage of foods in ways that prevent food borne illnesses. In present era there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Governments have imposed very strict quality and food safety assessment parameters for food establishments. All food establishments have not adopted practices to ensure food safety.In the present study the survey of 500 food establishments of Lahore were conducted to evaluate current food safety practices adopted by various food establishments. The evaluation was done by using structured questionnaire/checklist. The questionnaire/checklist detailed of food establishment, management and personnel, personal hygiene, establishment design and physical facilities, maintenance and sanitation of establishments, control of operations and consumer awareness with product information. SPSS version 16 was used for all data analyses. Descriptive statistics including frequencies, means, and standard deviations were calculated for all variables as appropriate.The project highlighted the situation of current food safety practices and gaps in implementation adopted by various food establishments in Lahore. Evidence from the literature suggests that majority of Pakistani foods are drastically implicated with contaminants. Food hygiene training as a means of improving food safety, strong consumer protection groups, awareness of food safety, and the right to acquire safe food, strict adherence to food laws, new legislation with changing food safety perspectives, and the recognition of this challenging problem by all stakeholders are some of the practical, systematic, and aggressive steps that can be taken to curtail the risk of microbiological and chemical foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2331-T] (1).
43.
Effect Of Omega-3 Enriched Eggs On Oxidative Stress In Healthy Human Subjects
by Mubeen Rafiq (2008-VA-432) | Dr. Muhammad Nasir | Prof. Dr. Nosheen Aziz | Dr. Zubair Farooq | Dr. M. Yasin Tipu.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Oxidative stress caused by increased production of free radicals due to altered antioxidant enzyme defense, increased lipid peroxidation and reduced levels of essential fatty acids. It is possible that the oxidative injury can be prevented by dietary supplementation of omega 3 fatty acid and antioxidants.
Omega-3 fortified eggs might be helpful in decreasing oxidative stress in healthy human subjects. Efficacy study of omega-3 fortified eggs was conducted against oxidative stress through biochemical analysis of biomarkers of oxidative stress e.g., catalase and superoxide dismutase.Eighteen volunteers were selected and divided in three groups (control, omega-3 supplements + vitamin E and omega-3 fortified eggs). At 0, 30th and 60th day, blood sample was collected and further examined.
The data will be analyzed through Analysis of Variance with repeated measures (rANOVA) technique. The significance level will be defined as P ≤0.05 and means will be compared through Duncan’s Multiple Range test for significance difference.
Omega-3 bio fortified eggs that would be useful for decreasing the oxidative stress in healthy human subjects.P value is less than 0.05 and results indicate that omega 3 fortified eggs may helpful in decreasing oxidative stress in humans. Also results showed that omega 3 fortified eggs are helpful in improving lipid profile by increasing HDL levels and decreasing LDL levels, decrease in triglyceride and cholesterol also a plus point of this product as it is economic, easy to access and nutritious.
Availability: Items available for loan: UVAS Library [Call number: 2358-T] (1).
44.
Assessment Of Variour Nutrient's Intake In Pregnant And Lactating Women Through Food Frequency Checklist And 24-Hour Dietary Recall In Lahore
by Hasiba Munir (2008-VA-435) | Dr. Muhammad Nasir | Prof. Dr. Nosheen Aziz | Dr. Zubair Farooq | Dr. Yasin Tipu.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Poor nutritional status during pregnancy is a contributory factor in maternal and infant morbidity and mortality. Widespread household food insecurity (58.1% households are food insecure) and poor knowledge about nutrient requirements in pregnant and lactating women are the major cause of nutritional deficiencies. This study is planned to assess nutrients’ intake among pregnant and lactating women and to compare with standard requirements.
A cross sectional survey design was used to assess the nutrients’ intake of 110 pregnant and 110 lactating women from 6 Union Councils (two urban, two per-urban and two rural Union Councils) of Lahore and Rajanpur districts. Nutrients’ intake was assessed by using a pre-tested structured questionnaire to interview the pregnant and lactating women at one point in time. Weight, height and mid upper arm circumference was measured through anthropometric measures, 24 hour dietary recall, and food frequency was used to assess nutrients’ intake.
The data was analyzed bychi-square and cross tabs using SPSS version 20.0 and was presented in percentage, frequencies and charts to assess the nutritional deficiencies.Significance level was defined as p≤ 0.05.
The results shows that majority of the women were deficient in energy and nutrient's intake through daily diet. In both districts pregnant and lactating women were not consuming their required amount of various nutrient's according to their maternal status. Results show significant difference in Lahore and Rajanpur districts most of the nutrient's deficiency was present in Rajanpur as compare to Lahore. Severely low dietary intake of various nutrients was calculated and analyzed. According to the results dietary intake of various nutrients was severely low in selected women with following percentage protein was 39.1%, folate 40%, B12 20.5%, B6 74.5%, vitamin C 30.5%, vitamin A 14.1%, vitamin D 69.1%, calcium 26.8%, iron 96.8% and zinc 70.9%. These results shows very adverse situation of important nutrient's intake of pregnant and lactating women through diet.
Availability: Items available for loan: UVAS Library [Call number: 2357-T] (1).
45.
Determination Of Heavy Metals In Various Types Of Candies And Chocolates Available In Local Markets Of Lahore
by Muhammad Suleman Najib (2007-VA-307) | Dr. Naureen Naeem | Dr. Muhammad Nasir | Dr. Muhammad Adil Rasheed.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and guidelines for the certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.
Heavy metals are presentin sweets like candies, chocolates and gums, which are favorite food for children and pregnant women. Lead, Nickel and Chromium are major toxic heavy metals. Main source of lead exposure in children are food, air, water and soil.Accumulation of Lead in different parts of the body has adverse effects and causes many diseases.When chromium is ingested in excess amounts, it induces many toxicity symptoms in human body. At higher levels, nickel accumulates in the lungs and may cause bronchial haemorrhage. Other symptoms include nausea, weakness, dizziness, etc.
In Pakistan food safety is on the verge chaos specially there is no sufficient data available on heavy metals in confectionary products. Therefore present study was designed to aware the consumer specially children about hazards of heavy metal in candies and chocolates.
Both Local and imported Candies and Chocolates samples (n=120) were collected from local shops anddepartmental stores of Lahore. Samples were analyzed by Atomic absorption spectrometer for heavy metals examination in Environmental Science DepartmentLaboratory of University of Veterinary and Animal Sciences.
Concentration of lead in imported candies (n=30) and local chocolates (n=30) found within acceptable value 0.5 mg/kg of Punjab Food Rules 2011(PFR) while imported chocolates (n=30) and local candies (n=30) were not found within acceptable value 0.5 mg/kg of PFR 2011. The variation of nickel was not found within permissible value 0.025 mg/kg of PFA in all (n=120) imported chocolates, local chocolates, imported candies and local candies. Concentration of chromium in all types of samples (n=120) was high as compared to limit value 0.02 mg/kg of PFR 2011.
Availability: Items available for loan: UVAS Library [Call number: 2356-T] (1).
46.
Assessment Of Microbial Load, Protease Activity And Aflatoxin M1 In Raw And Uht Milk Procured From Local Markets Of Lahore
by Sadaf Almas (2007-VA-250) | Dr. Imran Altaf | Dr. Ali Ahmad Sheikh | Dr. Muhammad Nasir.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Pakistan is among the largest milk producing countries. The requirement of milk is
increasing day by day. It has rapidly increasing demand and competition in national and
international markets. Milk consumers in Pakistan often face low-quality, lack of hygiene and
absence of cold chains as primary contributors to this low quality. Milk and dairy products also
become contaminated during manufacturing and packaging processes. The consumption of low
quality milk may cause milk borne diseases. Not only the bacteria but the presence of their
enzymes also can cause deterioration of the milk quality. The heat stable enzymes can cause the
spoilage of commercial UHT products without presence of any viable count. Aflatoxin (M1) is
metabolite of AFB1 in milk. It causes chronic diseases and immunosuppression in children. It is
found carcinogenic and cytotoxic in nature.
In this project microbial load, free amino acid estimation to predict any protease activity
and Aflatoxin M1 were studied in both UHT and Raw milk samples (n=15) procured from local
markets of Lahore. Three UHT brands A, B and C were purchased. The UHT milk was studied
for microbial growth and protease activity at purchase and at expiry of the products. The
microbial load was evaluated by testing of milk for Total viable count, Coliforms, Yeast and
Molds, Anaerobic Clostridia and Bacillus cereus in both raw and UHT milk. Protease activity
was estimated by assessing the free amino acid by using ninhydrin assay while the Aflatoxin M1
was detected through High performance liquid chromatography.
SUMMARY
80
CONCLUSION:
It was found that the locally available raw milk quality was poor for consumption and dairy
processing for safe and stable milk products. UHT milk quality was found better with low
microbial load. Protease activity with reference to free amino acid was detected in raw milk
which is indication of the poor milk storage conditions, cold chain maintenance and
unavailability of fresh milk. Protease activity was also found in UHT milk and an increase in free
amino acid which could be due to heat stable proteases active during shelf life of the milk
brands. Aflatoxin M1 was found in majority of raw milk sample which showed the poor animal
feed storage and monitoring system. Aflatoxin M1 was also found in some samples of UHT
brands with high concentration which depicted that AFM1 was heat stable and it retained in the
commercial UHT products as well. Availability: Items available for loan: UVAS Library [Call number: 2354-T] (1).
47.
Assessment Of Correlation Between Food Choices And Fertility Status In Females
by Tamkenat Mansoor (2013-VA-923) | Dr. Muhammad Nasir | Ms. Amina Chughtai | Mr. Muhammad Bilal.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note:
The changing lifestyles and eating patterns have resulted in a number of fertility related problems, especially in females. Initially it was thought that only morbidly increased or decreased body weights were the causative factors in cases of infertility and sub fertility but it has been observed that a lot of women with normal body weight are also increasingly finding it difficult to conceive. Similarly obese and underweight women have also been seen to reproduce normally. Thus, in order to have a better understanding of the relationship between food and fertility we need to compare the eating patterns of fertile women with those of infertile ones. Various eating patterns are associated, either negatively or positively, with the fertility status of females.
At least 50 fertile and 50 infertile females, attending the OPDs at health centers in Gujrat, during the time of 6 months or until the benchmark of 50 control and 50 cases is not achieved, will be recruited and interviewed through a proposed questionnaire. Other than Food frequency checklist, social, medical and sexual history of the females will also be included in the questionnaire.
Filled questionnaires will be analyzed using Minitab. Comparisons will be made between the food choices of fertile and infertile group using t-test and other relevant tests.
The results of the proposed study will help to assess the association between the eating patterns and fertility status of females and help the practitioners to educate and better assist their patients to conceive successfully.
Availability: Items available for loan: UVAS Library [Call number: 2415-T] (1).
48.
Evaluation Of Microbiological Quality Ofshawarma Sold By The Street Vendors Of Lahore
by Sana Adrees (2013-VA-896) | Dr. Zabair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases.It includes a number of ways that must be followed to avoid potentially severe health hazards.The tracks within this line of thought are safety between the market and consumer. With the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thougt is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural micro flora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisonoing. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item.
The present research work was undertaken to investigate the microbial count in shawarma which is a vended food. Samples collected from Anarkali,Wahdat road and Islampura showed high microbial count which shows contamination due to poor handling and hygienic conditions and improper storage conditionswhile the samples taken from Fortress, Gulberg having less microbial count as compared to these areas.
High microbial load in street foods occur due to improper food handling, unhygienic food preparation and processing, cooking and storage at inappropriate temperature. Consumer, food vendors and all type people should be aware of food hygiene, public health, implications of consuming contaminated foods, causative diseases. Food safety rules and implementation of food regulatory laws in food preparation, serving and preservation should be strongly maintained to avoid contamination problems and food-borne diseases.
Following points should be strongly observed and maintained for future work and further investigative study to improve the quality of shawarama.
1. Ensuring regular inspection and periodical check on these food preparation procedures.
2.Continuous lab test and analytical lab analysis to check the unwanted presence of any new
harmful agents in these foods to ensure food safety for consumers.
Availability: Items available for loan: UVAS Library [Call number: 2455-T] (1).
49.
Evaluation Of Microbial Quality Of Burger Sold By Roadside Fast Food Centers In Various Regions Of Lahore
by Nimra Khalid (2013-VA-900) | Dr. Zubair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety actions need to cover the entire food chain, from production to consumption. The implementation of food safety include safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticides residues, as well as policies for certification systems for foods.
Food industry regarding safety issue is one of the most unseen areas of policy in developing countries, especially in Pakistan. As a result, food systems in these countries are not always as well controlled and comprehensive as in the mechanized world. This situation is exacerbated by an ever increasing population, rapid urbanization and, most importantly, a lack of the economic and practical resources needed to hold a sound food safety system. As a result, people in developing countries are continuously facing a wide range of potential food safety risks.
Food borne illness is a disease caused by consuming contaminated food or drink.There are more than 250 known food borne diseases. Food can transmit disease from individual to individual as well as serve as a growth medium for bacteria that can cause food poisoning.
Today, people try to save as much time as possible due to the requisite to cope with many tasks within restricted time. In many cases people who have busy schedule don’t have enough time to cook food therefore prefer to eat fast food like burger, shawarma, fries etc. from fast food centers.
The present research was undertaken to investigate the microbial load of the chicken burger samples (n=96) collected aseptically from different regions of Lahore. Samples were collected in sterile plastic bags and analyzed for microbial load immediately after collection in Microbiology lab of University of Veterinary and Animal Sciences.
Nutrient agar was used to perform Total Plate Count, Mackonkey Agar was used for total coliform count, Manitol salt agar was used to count Staphylococcus Aureus and SalmonellaShigella agar was used to detect Salmonella.
The findings of the current study showed that samples taken multinational restaurant have less contamination than from local fast food centers. While among local fast food centers Liberty, Fortress, Anarkali and Akbarimandi have lesser microbial count than samples collected from Ichra, moon market, Mori gate. The difference in microbial load is due to improper food handling, processing, cooking and storage temperature, time and manufacturing practices of the food handlers.
After conducting my research I concluded that following points should be strongly observed and maintained to improve the quality of chicken burger in local fast food centers
• Ensuring regular inspection and periodical check on these food centers
• Continuous lab test and analytical lab analysis to check the unwanted presence of any new harmful agents in these foods to ensure food safety for consumer.
Availability: Items available for loan: UVAS Library [Call number: 2456-T] (1).
50.
Antimicrobial Effect Of Various Herbs On Sore Throat Causing Antibiotic Resistant Bacterial Isolates
by Abida Mushtaque (2010-VA-298) | Dr. Ali Ahmad Sheikh | Prof. Dr. Masood Rabbani | Dr. Muhammad Nasir .
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Sore throat or pharyngitis in childrenis mainly caused by group A (β-hemolytic) Streptococcus pyogenes. The bacterium transferred from infected person to susceptible one through coughing, sneezing and by direct contact. Irrational use of antibiotics to control sore throat infection results in development of antibiotics resistance. To overcome the problem of antibiotic resistance, various herbal extracts(Liquorice, ginger, cinnamon and red dates)are used which have known antimicrobial activity against these bacterial isolates.
In current study 70 throat swab samples were collected from Children Hospital, Lahore and processed to isolate and identify antibiotic resistant sore throat bacteria by swabbing on blood agar andTryptic soya agar.Initial identification was done using conventional biochemical tests and confirmation was done through API 20 Strep. Antibiotic resistance pattern in isolated bacteria was done by modified Kirby Bauer disc diffusionas per CLSI,2014 criteria.Extracts (Ethanolic, boiling and distilled water) of herbs (Liquorice, ginger, cinnamon, red dates and kalonji) was obtained and tested for antimicrobial activity against resistant isolates. Efficacy of the herbal extracts was evaluated through Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentrations. Ethanolic extracts of Liquorice, ginger, cinnamon and red dates have good antimicrobial activity against resistant sore throat bacterial isolates than boiling and distilled water extracts.
The present study demonstrated that S. pyogenes and Staphylococcus are major bacteria responsible for sore throat infection in children. These isolates have variety of different antibiotic resistance patterns. In order to minimize emergence of antibiotic resistant isolates, herbal extracts can be used.Ethanolic extracts of liquorice, ginger, cinnamon, red dates have good antibacterial activity as compared to kalonji. Statistical analysis showed that ethanolic extracts of Liquorice has a significant activity with ginger, cinnamon and red dates.The degree of antibacterial activity of plant extracts testedcan be graded in the following order: Liquorice> ginger>Cinnamon>red dates>kalonji. Itis estimated that by using natural products will reduce the resistance in microorganism.
Statistical analysis:
The data collected in MS Excel 2016 and analyzed statistically by one way Analysis of Variance using Statistical Package for Social Science (SPSS) 18.0 software.
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