1.
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).
2.
Determination Of Heavy Metals In Beverages Sold By Roadside Vendors From Different Public Places Of Lahore
by Numan Shoukat (2009-VA-504) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Dr. Saima Inyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is serious issue now a days in Pakistan as many food borne diseases occur due to consumption of unsafe local beverages and soft drinks. Use of polluted water in locally produce beverages and juices without any treatment liable to cause diseases.
In summer beverages are commonly used to quench the thirst in Pakistan due to hot weather. Excessive use of such type of drinks cause different diseases like hypertension, gastrointestinal problem, liver and kidney failure, and also carcinogenic. So in this project, concentrations of various heavy metals including Lead, Cadmium and Iron were determined in local beverages (roadside vendors) from different public places of Lahore, Punjab Pakistan.
Total 200 samples of five different types of beverages were collected from ten different public places of Lahore. 50 samples were collected with the interval of 15 days. Sampling were repeated three times from four different road side vendors of same areas. The analyses will be carried out using atomic absorption spectroscopy (AAS) with electro thermic atomization in graphite furnace for the determination of the total content of lead (Pb) iron (Fe) and cadmium (Cd). The concentration of the digested soft drink samples will be derived from the regression equation and the samples will analyzed in duplicates. Present study was conducted at the Department of Environmental Sciences, UVAS Lahore for the duration of four months.
The data thus obtained from this research was evaluated through descriptive statistics. And the results of concentration of lead, iron and cadmium are not significant and not according to Standards of Pakistan. Availability: Items available for loan: UVAS Library [Call number: 2542-T] (1).
3.
Assessment Of Afflatoxins Contamination In Peanuts
by Zanib Hashmi (2009-VA-512) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Peanut is the most important agricultural crop of Pakistan. Peanut is a dicotyledonous, herbaceous, pubescent, rigid or low growing plant and the only species cultivated is (Arachishypogaea L.). Peanut is rich in protein, fat and carbohydrates, some percentage of Ca, K, P, Mg and vitamin E is also present. Peanut is an excellent source of edible oil as it contains about 50 to 53 percent good quality oil used in ghee, margarine and salad. There is high risk of contamination of peanuts with aflatoxins(AFB1, AFB2, AFG1 and AFG2) because of fungal attack during the drying of peanut pods. Out of all these aflatoxins AFB1 is most important. Aflatoxins are toxic, carcinogenic secondary metabolites of Aspergillusflavus, Aspergillusparaciticus and Aspergillusnomius. Aflatoxins can cause illness to human results in Aflatoxicosis. Aflatoxins are carcinogenic compounds that are causative agents in human hepatic and extra hepatic carcinogenesis. The chief attacking organ for aflatoxins B1 toxicity and carcinogenicity is liver. From the safety point of view aflatoxin management is important for the production of safe and excellent quality peanuts.
For this purpose present study was conducted to determine the level of aflatoxins in peanuts (roasted, un-roasted). Samples will be collected/purchased by simple random collection technique from local markets and vendors from different areas ( Sabzazar, Wahdat road , Shad bagh, Data darbar, Akbarimandi, Beaden road, Lohari gate, Ek-moria pull, Liberty, Firdous market, Siddiqiacoloney, Mughal pura, Faizbagh, Rehmanpura, Gulberg, Model town, Islam pura, Shahdara, Rang mahal, Muslim town, Township, Iqbal town, Awan town, Niazbegh, Mozang, Outfall road, Sanatnagar, Cantt, Secretriate and Shad man) of Lahore. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2,
G1 and G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore. As out of 120 total samples of peanuts 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. Out of 120 samples, 55 (45.8%) were contaminated. In these 55 samples 48 (87.2%) samples were contaminated with aflatoxin B1.Aflatoxin G1 is also present in 3 samples (5.45%), aflatoxin B2 in 3 (5.45%) samples and Aflatoxin G2 is present only in one samples collected from vendors, and we can say that 1.8% samples were contaminated with aflatoxin G2.
Present study will be supportive for the investigation of aflatoxins in peanuts. Peanuts are widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins in peanuts in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2614-T] (1).
4.
Evaluation Of Microbial Quality And Sensory Attributes Of Fresh Fruit Juices Sold At Various Places Of Lahore
by Anam Sajid (2013-VA-964) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The beverage industry in Pakistan has emerged as a progressive sector over the years. Juices are rich source of nutrients containing vitamins minerals but the microbial quality and sensory attributes of street vended, corners and restaurant juices is not at satisfied level. Juices squeezed from fresh fruits and vegetables contain microorganisms which are potentially hazardous to public health Therefore this study aimed to evaluate the microbial quality and sensory attributes of fresh fruit juices sold at various places of Lahore. The selling and consumption of juices are never stopped on nutritional grounds as well as livelihood of street vendors. It is alarming situation for suitable agency to take some necessary action, make guidelines to prevent potential food poisoning from juices that contain pathogenic bacteria, and find natural antimicrobials from plants that control spoilage and pathogenic microorganisms in juices.
Microbial quality and sensory attributes of Street vended, corners and restaurant juices are not in good condition.
Sample of 243 juices of three types, pineapple, peach pomegranate took from three categories, collected from 9 towns of Lahore (for 1 town 9 from each flavor that makes 27 from each town). The categories were juices from Street Vender (SV), Juice Corner (JC) and Restaurants (RT). All the samples were evaluated for sensory attributes (appearance, color, smell, taste and overall acceptability) by using 15-point hedonic scale and microbiological parameters, Aerobic Plate Count (APC), Total Coliform Count (TCC), Total Staphylococcus Count (TSC) and Salmonella detection.Data was analyzed statistically by theone way ANOVA for sensory evaluation and microbial count with 5% probability. Means were compared by LSD (least significant difference) test (Steel et al.,1997).
Results of my study indicates that juice samples collected from SV of various areas of Lahore showed very high number of microbiological counts and got very low score for its sensory attributes. While samples collected from JC showed microbiological counts less than SV and sensory attributes scores more than juices from SV. This was not only due to poor hygienic quality of these juices but also places consumers at a high risk of contracting food-borne infections. Lack of sanitary conditions in street vended juice stalls and the occurrence of pathogenic bacteria in juices are alarming enough for an immediate action by the suitable agency. Regular monitoring of the quality of fruit juices for human consumption must be introduced to avoid any future pathogen outbreaks. Juices took from RT revealed very low microbiological counts and very good score on hedonic scale which shows that they have good hygienic conditions. Their preparation methods and surrounding environment are clean.
At the end of this study we concluded that there was significant discrimination among the categories and the varieties of fresh fruit juice vendors as well as among the different towns. The microbial quality and sensory acceptability of fresh fruit juices sold at various locations of Lahore were not satisfied and we have to take step to make the conditions of our street vendors and juice corners better by giving them proper training about personal and environmental hygiene so that consumers can use the safe juices free from contamination.
Availability: Items available for loan: UVAS Library [Call number: 2603-T] (1).
5.
Determination Of Heavy Metals In Milk, Feed And Water Samples From Selected Districts Of Punjab
by Sadaf Afzal (2009-VA-508) | Dr. Sanaullah Iqbal | Dr. Azmatullah Khan | Dr. Saif-ur-Rehman Kashif.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is concerned mainly with the availability of safe food to every person. Quality and safety are related with one another. Food quality and hygienic issues are emerging day by day. Consumers in this era are more concerned with what they eat. Healthy and safe food is obtained by observing general hygienic conditions.
Major issues emerging in food safety are related to its quality. Food borne diseases increased due to unhealthy or unsafe food. Some diseases directly affect the human health like in food poisoning it causes vomiting, diarrhea etc. Concentration of some hazardous elements increases after consumption of such food. These require a certain amount to onset the disease or may prove fetal if reported in elevated levels.
Heavy metals are elements which when increased in concentration prove fetal. They accumulate as bio elements and mostly found as non-degradable elements. These elements enter to food chain via numerous ways.
Food safety issues regarding heavy metals are emerging in many foods. In milk these comes through feed and water which animals consume. Feed and water contamination occurs in many ways like from waste water, from industrial effluents, from chemicals to enhance fertility of soils.
In this study five heavy metals Pb, Zn, Cr, Cu and Mn were determined in feed, milk and water samples collected from four districts of Punjab, Pakistan. In every area from 20 different
Summary
55
locations 20 samples of each milk, feed and water were collected. Analyses reveal that all the selected areas are highly positive with respect to feed and water samples. Sheikhupura city was selected from Sheikhupura district and it was observed that feed samples collected from this area are highly positive with respect to above stated metals. Highest mean was observed for Mn (48.7ppm) followed by Zn (20.4ppm), Cr (3.01ppm), Cu (1.95ppm) and Pb (1.67ppm). Second highest mean is observed in Pindibhtaian city from district Hafizabad in the following sequence Mn (14.6ppm) > Zn (7.68ppm) > Cu (1.69ppm). Pb and Cr were found with same level 0.77 ppm. Barqi area from Lahore district and Pattoki city from Kasoor district were also selected. Barqi area was found high for Mn (10.3ppm) followed by Cr (1.66ppm) and Pb (0.67ppm) while Pattoki city was found high for Zn (6.85ppm) and Cu (1.65ppm).
Milk samples were also collected along with feed samples and found positive with respect to subjected heavy metals. Highest mean was found for Mn (11.7ppm) in Sheikhupura city followed by Zn (7.55ppm) in Pindibhtaian city, Pb (3.48ppm) in Barqi area, Cu (0.80ppm) and Cr (0.72ppm) in Pindibhtaian city.
Water samples collected shows different results as compared to milk and feed samples. In water samples highest mean were observed for Mn (0.18 ppm) followed by Pb (0.05ppm) and Cr (0.04ppm) in Pindibhtaian city, Cu (0.01ppm) in Barqi area, Zn (0.00ppm) in all selected areas.
All of the selected areas were found significantly different as p value is less than 0.00. Also the samples collected in these areas were significantly different from one another as the same trend was not observed among feed, milk and water samples.
The results reveal that high concentration of metals in feed also results in increase concentration in milk. High levels in feed reveal that soil used for irrigation purpose has high
Summary
56
level of these elements. Very less contamination found in water samples as water sources are from ground pumps.
Future Perspective
There is a strong need to conduct awareness trainings regarding the potential sources for heavy metals contamination. Systems should be mobilized on industrial level to lower the waste water by water treatments methods. Measures must be taken to train the farmers regarding the use of fertilizers and possible hazardous effects of them if used in excess amount.
Dairy is one of the most flourishing industries of Pakistan. People prefer to consume raw milk but now they also develop the habit to consume processed milk products. Healthy farming is very essential in the development of this industry. Farmers should place their animals at such areas where chances of industrial contamination are less. They should also aware about the adulteration or adulterants and their disaster effects on human health.
All these measures when taken properly will put the possible risks to minimum level and their effects on human health will be minimized. Availability: Items available for loan: UVAS Library [Call number: 2632-T] (1).
6.
Effect Of Encapsulated Yoghurt Starter Culture On Physico Chemical And Organoleptic Properties Of Yoghurt
by Aamir Shahzad (2008-VA-430) | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation 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 than 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 cultures are responsible for the production of aromatic flavor compounds.
Purpose of this study was to prepare yoghurt using encapsulated starter culture and effect on physico-chemical and organoleptic properties of yoghurt. For this, harvested starter culture was encapsulated using sodium alginate solution. As per this study, yoghurt starter culture remains active at 2% concentration of sodium alginate used for encapsulation process.
Physico chemical and sensory attributes remains same as compared to yogurt made by non-encapsulated yoghurt starter culture.
Encapsulation technique protects cultures from any condition acidic pH of yoghurt or any other bacteriosins produced by microorganisms. As a result, CFU/ml increased in protected.
During storage the prepared yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 14-point hedonic scale. The sensory evaluation of the product at 0, 7, 14 and 21 day. There was significant effect of storage on sensory attributes of yoghurt made with encapsulated and non-encapsulated yoghurt starter culture. Yoghurts were evaluated for physico-chemical
………………………………………………………………………………………………..Summary
35
parameters (Fat, protein, total solid, acidity and pH ) during storage of 21 days with 7 days interval acidity contents was continuously increased and pH decreased while protein, fat and total solid values remains same all treatments.
Feature Recommendation:
Encapsulation can be used for different purposes like probiotic consumption.
By the use of immobilization technique we can repeatedly use encapsulated culture for many times in manufacturing of stirred yogurt. Availability: Items available for loan: UVAS Library [Call number: 2643-T] (1).
7.
Evaluation Of Antioxidant And Antmicrobial Potential Of Rutin In Combination With Butylated Hydroxytoluene In Cheddar Cheese
by Bakhtawar Naseer (2014-VA-815) | Dr. Sanaullah Iqbal | Mr. Haroon Jamshaid Qazi | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Commercially synthetic antioxidants like ButylatedHydroxytoluene (BHT),Butylatedhydroxyanisole(BHA), and ascorbic acid were added in cheese as antioxidants. Researches reveal that synthetic antioxidants havehuman health side effects. With increasing food safety demand, the synthetic antioxidant needs to be replaced with natural antioxidants. Rutin is a natural flavonoid, which has antioxidant and antimicrobial activity and can be used as natural antioxidant to reduce lipolysis and decrease microbial load.
Rutinin combination with BHT in various concentrations was added as an antioxidant and antimicrobial agent in Cheddar Cheese to reduce lipolysis and microbial load in Cheddar Cheese.
Total no. of treatments (n=7) of cheddar cheese were prepared and analyzed to evaluate the antioxidant and antimicrobial potential of Rutin in combination with BHT. Each treatment was done in replicates. Cheddar cheese was ripened for three months at 8ᵒC. During ripening different types of tests i.e., antioxidant (includes Total phenolic contents, Antioxidant activity in linoleic acid, Anisidine value, Peroxide value, Thiobarbituric acid value, Free Fatty Acid value), antimicrobial (includes Total plate count, Yeast and mould count, Antimicrobial test for S. aureus and E. coli.) were performedat 0, 30, 60 and 90 days of ripening. Sensory evaluation was performed by a penal of five semi trained panel of judges, samples were evaluated for color, taste, flavor and overall acceptability at 0, 30, 60 and 90 days of ripening.
Total phenolic contents and antioxidant activity in linoleic acid tend to increase with increasing antioxidants concentrations from T1 to T5. In current study T5 showed slightly more antioxidant capacity than positive control. On the other hand, TPC and AA tend to decrease during storage time from 0 to 90 days which shows that the phenols contents are being utilized during the time to stop free radicles to produce.
Anisidine test is used as a chemical indicator of lipid oxidation and to measure the secondary lipid oxidation. In current findings anisidine value increased significantly (p < 0.05) in all treatments from 0 to 90 days storage.
In current findings antioxidant activity of the rutin in combination with BHT has no effect on free fatty acid value. But free fatty acid value increase during the time 0 to 90 days due to moisture present in the samples. In current study Peroxide value increased during storage. PV was highest for negative control. T5 had low peroxide value and positive control showed lowest PV.
In sensory evaluation color of all the experimental cheddar cheese treated with rutinin combination with BHT and controls were not different from each other (P>0.05).The result showed that increasing rutinin combination with BHT concentration had no effect on the color at storage from 0 to 90 days.In current study taste scores of all the treatments having different concentration of rutinin combination with BHT showed the decreasing trend with storage from 0 to 90 days. Lower sensory score of T5 is maybe because of the high phenolic content in it. T4 has good sensory score and good antioxidant and antimicrobial capacity. Thus, it is concluded that T4 is the best combination of Rutin in combination with BHT in it. Addition of Rutin in combination with BHT increased the total phenolic content and Antioxidant Activity of Cheddar Cheese.It also has significant results for Total plate count and Yeast and mold count. This indicates that Rutin in combination with BHT has the antioxidant and antimicrobial potential in Cheddar Cheese.
Availability: Items available for loan: UVAS Library [Call number: 2736-T] (1).
8.
Evaluation Of The Quality Of Drinking Water In District Dera Ghazi Khan, Pakistan
by Muhammad Akram (2009-VA-458) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: In District Dera Ghazi Khan, water borne illnesses had been happening for quite a while
especially hepatitis, diarrhea and kidney issues were occurring because of the heavy metals in
drinking water. To this end, it is important to assess the drinking water of District Dera Ghazi
Khan. One hundred and forty-four samples of drinking water were collected from hand pump,
motor pump and tube well in three different Tehsils of District Dera Ghazi Khan. Heavy metals
like lead, nickel, manganese, copper, iron and zinc concentration in water samples were
determined utilizing Atomic Absorption Spectrophotometer in the department of Environmental
Sciences UVAS, Lahore. pH was determined in the previous department; for microbial quality like
E-coli and Total Coliform in water samples were counted in University Diagnostic Laboratory
UVAS, Lahore. Data were analyzed through one-way ANOVA technique using PROC GLM in
SAS software, significant means were compared by using LSD test. Water quality with respect to
different water sources, heavy metal load remained above the recommended level set by WHO
except Zinc (Zn) and Copper (Cu) which remained significant. Similarly, microbiology showed
25% and 15% above the WHO recommendation of fecal coliforms and E. coli respectively. In
addition, pH also remained above the WHO recommendation. Water quality regarding different
tehsils, heavy metal load remained above the recommended level set by WHO except Zinc (Zn)
and Copper (Cu) which remained significant. Similarly, microbiology showed 20% and 13%
above the WHO recommendation of fecal coliforms and E. coli respectively. In addition, pH also
remained above the WHO recommendation except in tehsil Dera Ghazi Khan.
46
6.1. Suggestion and Recommendation
On the basis of this study, it is recommended that:
Tube well water has the minimum heavy metal load so that it is healthy for human consumption.
Less chances of water borne illnesses (diarrhoea, typhoid and kidney problems) could be observed
by using the tube well water.
Future researchers should also check the level of arsenic and antimony in tube well water to
improve the quality of water for human consumption.
Same treatments should be applied in other districts to check the level of these heavy metals so
that water quality may be improved. Availability: Items available for loan: UVAS Library [Call number: 2806-T] (1).
9.
Determination Of Theobromine In Chocolates And Chocolate Cakes
by Zain Amin (2010-VA-383) | (Dr. Zubair Farooq) | (Dr. Sanaullah Iqbal) | (Dr. Saima Inayat).
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Chocolate is very famous food in the whole world especially among the children.
Theobromine is one of the main constituent of chocolate and its powders. It is a stimulant and its
excessive use causes toxicity or poisoning to the human beings. In Pakistan consumption of
chocolate especially by children is very high so chances of chocolate poisoning are also very
high. Therefore this study was planned to determine the theobromine levels in locally available
chocolates and chocolate cakes in Pakistan. The research was carried out in the laboratories of
the Department of FSHN, UVAS, Lahore under the controlled conditions.
Sixty samples (40 chocolates, 20 chocolate cakes) of chocolates and chocolate cakes
were collected through random sampling technique from locally available super stores and
bakeries of Lahore City. The determinations of theobromine in chocolate were carried out
through UV spectrophotometric method. Absorption peaks were checked at the 272.7nm
wavelength and calculated using Beer’s law. Total sample were 180 and they were analyzed in
triplicates.
Data were analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with
standard deviation in percentages of results were analyzed by descriptive analyses. To examine
the relationship among the variables of chocolates and chocolate cakes chi-square test was used.
Further to compare theobromine levels in the local and branded chocolates obtained from the
common and renowned bakeries of Lahore, independent “t” test was used.
Summary
49
The study concluded that local chocolates had more theobromine as compared to the
branded chocolates and common bakeries chocolate cakes less theobromine level than the
renowned bakeries chocolate cakes.
In the current study, mean values of theobromine ranged from 0.55 to 2.32 mg/g for
Haribo and Sonnet chocolate samples respectively. The percent safe level of various chocolate
samples showed that 45 % chocolates were at the safe level while 55 % unsafe. Similarly, mean
values of theobromine ranged from 0.58 to 2.27 mg/g for Sheraz Bakers chocolate cake and
Fresh Inn Baker chocolate brownie samples respectively. The percent safe level of various
chocolate cake samples showed that 80 % chocolate cakes were at the safe level while 20 %
unsafe. Availability: Items available for loan: UVAS Library [Call number: 2861-T] (1).
10.
Determination Of Tartrazine In Different Food Items Available In Lahore Pakistan
by Anam Arshad (2015-VA-1055) | Dr Zubair Farooq | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: Publisher: 2017Dissertation note: Synthetic dyes used in various food items like sweets, candies and beverages cause severe health hazards if they are not food grade and within the legally permitted limits. In Pakistan due to increased consumption of attractive colored food items, the use of dyes in every food product is also increasing. Already there is no study to appraise the nature and level of colorants. Therefore, this study focused on determination of synthetic dye (tartrazine) used in candies, sweets and beverages to determine its safer levels.
This research work was done in food science and nutrition lab of Food Science and Human Nutrition Department of UVAS, Lahore, Pakistan. Total 180 samples were collected from all 9 towns of Lahore plus Lahore Cantt. Samples included 30 candies purchased from local vendors and 30 candies from shops, 30 sweet samples (rasgulla) from local vendors and 30 sweet samples from sweet shops. Moreover, 30 slush samples locally available in streets and 30 slush samples from shops of posh areas in Lahore. The results were compared with the previous held researches in other countries.
The food samples were divided into two categories local shops and local vendors. Total six local shops and six vendors of each town of lahore were selected for the collection of samples in triplicate pattern. All the samples were evaluated for spectrophotometric determination of tartrazine by using Beer’s law. Abosrbtion peeks were checked at a wavelength of 421.6 and the mean values of concentration of tartrazine in slush ranged from 0.269 to 0.275 mg/g obtained from local vendors and shops respectively.Moreover, the mean values of tartrazine ranged from 0.258 to 0.309 mg/g for vendor sweet and shop sweet samples respectively and mean value for candies ranged from 0.200 -0.704mg/g. Data was analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with standard deviation in percentages of results were analyzed by descriptive analyses. To examine the relationship among the variables of candies, sweets and slush samples chi-square test was used. Further to compare tartrazine levels in the local shops and foodstuff obtained from the common vendors of Lahore, independent “t” test was used. 2 way-ANOVA was applied to check the differences of all samples in 10 towns of Lahore.
According to my investigations the quality of foodstuff collected from local shops and from local vendors is almost same and both contain high amounts of tartrazine.I suggest consumers, they should prefer to buy branded foodstuff from superstores as compared to local shops and local vendors because the keeping quality and handling practices are good in superstores than local shops.
Availability: Items available for loan: UVAS Library [Call number: 2886-T] (1).
11.
Analysis Of Heavy Metals Concentration In Commercial Hen Eggs From Three Different Cities Of Punjab-Pakistan
by Rimsha Kanwal (2011-VA-452) | Dr. Azmat Ullah Khan | Dr. Sanaullah Iqbal | Mr. Faisal Hussnain.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Eggs are considered as one of the best food providing health, due to its high protein content,
levels of unsaturated fatty acids and excellent of minerals and vitamins profile. Increasing the
contents of minerals, vitamins and fatty acids in the feed of the bird will increase the level of
these nutrients in the eggs. Heavy metals have known to affect human health mainly through
contamination either from food or from the water. Heavy metals can accumulate in the chicken
eggs if higher levels are present in feed and water. The present study was conducted with the
aims to reveal the heavy metal content in the eggs from three different cities of Punjab-Pakistan.
For this purpose, a total of 45 egg samples along with feed and water from 5 different farms
located in three major industrial cities (Sialkot, Kasur, Surrounding of Lahore) of Punjab,
Pakistan were collected. The heavy metals like Arsenic, Cadmium, Chromium, Copper, Lead
Zinc were determined through spectroscopic technique. The collected data was analyzed through
Analysis of Variance technique. The means were compared using Fisher’s LSD test. The results
showed significantly higher Arsenic contents in the egg samples from Kasur, Copper and
Chromium in eggs from surroundings of Lahore, while Cadmium, Zinc and Lead showed nonsignificant
differences among different cities. Similarly, water of farms from Sialkot region had
highest concentration of Cadmium, Lead and Zinc, whereas feed and water samples from farms
of Sialkot and Kasur region showed highest Chromium contents, Surroundings of Lahore and
Sialkot region had highest copper in the feed and water samples. Arsenic showed non-significant
differences in feed and water. Moreover, most of the heavy metals are above permissible limits
in egg samples. Availability: Items available for loan: UVAS Library [Call number: 2882-T] (1).
12.
A Comparative Study Of Adulteration In Raw Milk Samples Collected From Rural Farmers And Milk Sold In Urban Areas Of Sahiwal Region
by Muhammad Shahid (2008-VA-418) | Dr. Sanaullah Iqbal | Dr. Waqas Ahmed | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Milk is the rich source of all nutrients when compared with other food items. Milk
procurement, collection and marketing system in Pakistan is quite old and informal markets
always involve milk sale through unregulated channels. Due to the large numbers of
uneducated and non-technical smallholding farmers, milk handling processes in the
traditional system are extremely unhygienic and there is insufficient enforcement of
standards, resulting in adulteration and at the end poor quality products. Adulterated milk is
selling in Sahiwal region and this study helped to identify milk adulteration in milk supply
chain during milk collection, transportation and selling at shops.
This comparative study has two phases. In first phase, total 80 milk samples were
collected from farmers in rural areas of Sahiwal region. All samples were analyzed to detect
adulterants (Starch, Urea, Hydrogen peroxide, Detergent/Soap, Sorbitol, Boric Acid, Cane
Sugar, Sodium Chloride, Carbonates, Formalin, QAC and Hypochlorite) in raw milk
produced by local farmers. In the second phase, total 60 milk samples were collected from
different shops located in urban areas of Sahiwal region. All samples were analyzed to detect
adulterants (Starch, Urea, H2O2, Detergent/Soap, Sorbitol, Boric Acid, Cane Sugar, Sodium
Chloride, Carbonates, Formalin, QAC and Hypochlorite) in raw milk sold in urban areas of
the region. All milk adulteration tests were performed by using University of Veterinary and
Animal Sciences (UVAS), Quality Operation Laboratory (QOL), Milk Adulteration Testing
(MAT) kit.
Summary
41
The aim of this study was to identify sources of adulteration in raw milk collected
from rural farmers and sold at shops in urban areas of Sahiwal region.
Total 140 milk samples were collected both from rural and urban areas of Sahiwal
region. 18 (13%) milk samples out of 140 were found adulterated both from urban and rural
locations of Sahiwal region. Sixty (60) milk samples were collected from urban locations of
Sahiwal for detection of adulterants. Total 12 (20%) out of 60 samples were found
adulterated in urban locations. 80 milk samples were collected from rural locations of
Sahiwal region for detection of adulterants 6 (7.5%) out of 80 samples were found
adulterated in rural locations.
Milk adulterants were detected in both rural and urban locations of Sahiwal region.
These adulterants were present in milk samples collected from Sahiwal region urea, formalin,
sugar cane, starch, detergent, sorbitol and carbonates. Boric acid, H2O2, quaternary
ammonium compounds, hypochlorite and sodium chloride were not detected both in urban
and rural locations of Sahiwal.
The conclusion of this comparative study is that milk adulteration is higher in urban
locations (20%) of Sahiwal as compared to rural location (7.5%) of Sahiwal region. This
study also shows the district wise milk adulteration in all three districts of Sahiwal region that
are 10%, 11% & 17 % in Sahiwal, Pakpattan & Okara districts respectively. Availability: Items available for loan: UVAS Library [Call number: 2897-T] (1).
13.
Phytoremediation Of Water By Using Moringa Oliefera Seed Powder And Coriander Leaves
by Zeerak Hassan (2015-VA-1108) | Dr. Waqas Ahmed | Dr. Sana.ullah Iqbal | Dr. Ali Ahmed.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Phytoremediation is an innovative technique to purify water. It is major leap forward to solve drinking water safety issue. Use of plants and plant derived products can be more effective and economical than any other chemical methods. Plants are easily available and cause no side effects in water during purification.
Moringa oleifera, has already been reported as antimicrobial and dust removing agent in water. Its extract and powder form when dissolved in water kill bacteria and settles down with the dust at the bottom. Turbidity is easily cleared with moringa seed extract and powder. It is a natural dust remover which has already been proved. Other potential herb for water purification is coriander. Coriander (Coriandrumsativum) is one of the most widely used herbs in the world, it is easily available and it can grow anywhere. Coriander leaves or Cilantro have such an anatomy of cells which helps it to act as bio-sorbent; it efficiently removes metal from water. It has shown promising results so far on small scale and wide scale research is in progress regarding its use on large scale.
In this research plants and extracts from plant source were used as water purifier. Water sample was contaminated with all the potential contaminants in the laboratory. Those contaminants were, coliforms, metals and dust particles. After that water quality tests was performed on the contaminated water and level of contamination was noted.
Coliform contaminated water wastreated with moringa seed powder. It was incubated so that moringa could show his effect on the growth of coliforms. Water quality tests were performed on purified water and its level of contamination wasnoted. Heavy metal contaminated water was treated with coriander leave coated with moringa seed. Same water quality tests were performed before and after treatment and significant changes were observed.
Result for contamination level of pre and post treatment was compared in a tabular form to checked effectiveness of the treatment. Moringa and cilantro are expected to remove or reduce the microbial load and chemical from the water respectively. Results had shown that both these plants have potential to purify water by reducing amount of microbes and metals. Water quality can be improve by using both these plants. Results are very much positive further study and research will reveal more potential of both these plants to improve quality of water.
Availability: Items available for loan: UVAS Library [Call number: 2921-T] (1).
