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1. Oxidative Stabilization Of Butter Oil (Enriched With Iron) By Natural Nanti-Oxidant

by Ikramullah | dr. Imran Javed | Mr. Ishtiaque Ahmad | Prof. Dr.

Material type: book Book; Format: print Publisher: 2013Dissertation note: The chief purpose of this study was developed to check the natural antioxidant prospective of sesame oil against oxidation of iron fortified butter oil during storage period by using different concentrations and to investigate oxidative stability. Sesame oil and turmeric powder was used as natural antioxidants and was augmented in butter oil at 3 different levels i.e. 5%, 10% and 15% of sesame oil and 0.10%, 0.15%, 0.20% of turmeric powder in T1, T2 and T3 respectively. These three treatments were matched with control T0 which did not contain any antioxidant. Butter oil was procured having 0.27% moisture. Then the antioxidants were augmented and mixed thoroughly and stored at 40 0C in an incubation lab up to 90 days. After that all the four treatments were analyzed to check the oxidative stability by using chemical parameters like POV, FFA, TBA, Shaal oven test and rancidity at zero day and after every 1 month of storage period up to 3 months. The oxidation of iron fortified butter oil reduces their shelf life. These natural antioxidants are effective against oxidation. Due to this reason, a number of legislations of the world are emphasizing on the use of these natural antioxidants. Also at the international level there is emphasis on the use of natural sources of antioxidants to reduce the oxidation problems in food fat. The Sesame oil was incorporated in the iron (Iron sulfate) fortified butter oil. To check oxidation, peroxide value, TBA value and FFA etc. were used as a tool to determine the oxidative stability. During the storage period, prepared samples were also evaluated to check their sensory attributes. The data collected was analyzed using two way Analysis of Variance (ANOVA) techniques. In Pakistan, a very little work has been done to check the potential of natural sources of anti-oxidants for the oxidative stabilization of fat based dairy products. This study will be highly helpful to explore the potential of natural plant source antioxidants against oxidative stabilization of butter oil. Fortified butter oil can also be further used to develop value added dairy products. In addition, we are able to generate an inventory for the replacement of health hazardous synthetic anti-oxidants by natural sources of plant anti-oxidants. That was a very positive exploitation of indigenous sources which can even be used as a reference in future to control the oxidation of fat based dairy products. Availability: Items available for loan: UVAS Library [Call number: 1654,T] (1).

2. Physicochemical Microbiological And Sensorial Characteristics Of Probiotic Labneh Prepared From Different Milk Blends

by Zulqurnain | Dr. Imran Javed | Mr. Ishtiaque ahmad | Mr. Nisar ahmad.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2104,T] (1).

3. Development Of Cheddar Cheese By Using Crude Flowers Extract Of Citrus Aurantium (Sour Orange) As A Milk Coagulant

by Usman Mir Khan (2009-VA-510) | Mr. Ishtiaque Ahmad | Prof. Dr. Muhammad Ayaz | Mr. Hifz-ul-Rahman.

Material type: book Book; Format: print ; Literary form: not fiction Publisher: 2015Dissertation note: Presently in Pakistan a few dairy companies are producing Cheddar cheese. Several alternative proteases obtained from different vegetable and fruit sources such as fruits, roots, latex and flowers have been recommended as rennet coagulant replacer in cheeses processing. As there is now decrease in slaughtering of young calves, natural rennet shortage occurs, so to fill it, sometimes alternates of rennet used in cheese production technology. This research project was designed to implement and introduce the use of Citrus aurantium crude flower extracts (CFE) as an economical, easily available and rennet substitute in Cheddar cheese production. CFE was evaluated for its first time usage as coagulant in Cheddar cheese production and compared with rennet for its physicochemical characteristics and sensory evaluation. Cheddar cheese was made from buffalo milk. Standardized buffalo milk was pasteurized and then cooled to inoculation temperature. It was inoculated with addition of 2% of starter culture and given stay of 20-50 minutes. Then control sample was coagulated with 0.002% rennet and other samples were coagulated by Citrus aurantium crude flower extracts (CFE) at different levels of 1%, 2 %, 3% and 4% at coagulation time. After curdling, curd was cut, stirred and whey was drained. Then milling and cheddaring of cheese blocks was done. Salting was done at the rate of 2.5%. After pressing, cheese was stored in hygienic packaging and left for ripening at 10°C for 2 to 3 months. Acceptability of newly developed Cheddar cheese using crude flower extracts (CFE) as a coagulant was evaluated by sensory evaluation using criteria of color, Cheddar cheese Summary 49 samples were analyzed for physico-chemical characteristics and sensory evaluation at 63 days of storage. The statistical analysis was carried out by using one way Analysis of Variance (ANOVA) techniques under (CRD) Completely Randomized Design (Steel et al. 1987). Duncan’s Multiple Range (DMR) Test was used for significant difference comparisons (SAS 9.1 Statistical Software). The cheese prepared from using 1% and 4% CFE cheese showed higher fat contents from 0 to 63 days while CFE cheese prepared with 1% and 3% have significant fat contents and less than control sample prepared with rennet. Cheddar cheese with %, 2% and 3% showed similar 25% protein content respectively but less than 4% and rennet coagulated standard Cheddar cheese. Cheddar cheese made from 2% and 1% CFE showed slightly higher moisture content while 3% and 4% showed moisture content of 33% almost similar to the rennet coagulated Cheddar cheese which showed 32% of moisture content. The cheese prepared from using 4% CFE cheese showed highest pH of 5.57 at 0 days while after storage at 63 days pH decreased to 5.52. CFE Cheddar cheese prepared with 1%, 2% and 3% showed pH of 5.55 at 0 days and decreased to 5.52 which is standard pH of the Cheddar cheese. Salting of all cheese samples was done at the rate of 2.5%. The cheese prepared from using 2% and 3% CFE showed decrease in salt but it was higher than 1% and controlled Cheddar cheese. While 4% showed lower salt contents than all cheeses. Results showed that cheeses were made with 1% and 2% of CFE had a longer and slightly softer texture. While cheeses contained 3% and 4% CFE had semi-hard textural properties of curd similar to rennet added cheese which is similar to the standard Cheddar cheese made with rennet. Cheddar cheese with 3% and 1% were preferred by consumers instead of 2% and 4% for their better taste, texture/appearance and overall Summary 50 acceptability but it was less preferred over standard Cheddar cheese (controlled) due to the presence of bitter and intense aroma compounds of Citrus aurantium flowers. It will give a benefit to the cheese industry by introducing a new economical, nutritional and easily available rennet substitute source of milk coagulation. Pakistan is producing largest amount of Citrus aurantium, so it will improve its export in other countries for usage as an alternate of rennet and to provide economic benefits to our country. Furthermore, it will open new ways for researchers to find out the characterization of extract and enzyme of CFE. Availability: Items available for loan: UVAS Library [Call number: 2302-T] (1).



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