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Articles by Haq Nawaz
Total Records ( 16 ) for Haq Nawaz
  Muhammad Asim Shabbir , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  Rice glutelin protein isolates were extracted from export quality Pakistani rice varieties and their milling fractions, characterized by dry matter yield, protein content, molecular weight profile using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and also explored the functional properties. The glutelin protein content and its dry matter yield varied significantly among rice varieties and their milling fractions. The highest dry matter yield and protein content was found in brown rice of Basmati 2000 rice variety and the lowest dry matter yield and protein content was observed in white rice of KS-282. The electrophoretic pattern showed 11 different molecular weight subunits with three major polypeptides observed at 32.1 to 34.0, 23.9 to 24.5, and 12.1 to 16.1 kDa, respectively. The overall electrophoretic profile and alpha glutelin subunits in different rice samples ranged from 12.1 to 100.9 and 32.1 to 34.0 kDa, respectively, while beta glutelin subunits ranged from 23.9 to 24.5 kDa. The variation in rice milling fractions did not show any effect on the molecular weight subunit composition of glutelin within a variety. Little is known about its functional properties, which have been shown to be variety specific. Thus, it is of importance to examine glutelin isolates from Pakistani rice varieties. The functional properties of glutelin isolates showed a non-significant effect on foaming capacity and stability within varieties, and overall it had poor foaming properties but it had good gelling properties, which may be a very promising characteristic for its use in different food applications.
  Rahat Parveen and Haq Nawaz
  The effect of different temperature and concentrations of HCI and H3PO4 on the regeneration of spent activated carbon for iodine and methylene blue solutions. The results revealed that the decolourizing efficiency of the product increased with increasing temperature and concentrations. Maximum adsorption power. 63 mg/g of methylene blue and 330.55 mg/g of iodine, of regenerated spent activated carbon was obtained when the sample was treated with 0.8 N HCI at 1000°C.
  Sajida Hakim , Shabnam Fatima Siddiqui and Haq Nawaz
  Peroxidases were screened for specfic enzyme activity in the extracts from sweet potato, cauliflower, soybean and sourlime, using acidic phosphate buffered saline (pH 6.5). The peroxidases activities were recorded using guaiacol and H2O2 by spectrophotometric absorbance. Enzyme concentrations were optimized as 0.30 mL, (1:5). 0.20 (1:15), 0.10(1:15), 0.20 (1:10) for sweet potato, cauliflower, soybean and sourlime peroxidases respectively, The maximum activities of sweet potato (0.080000), cauliflower (0.890DU), soybean (0.07IODU) and sourlime (0.089ODU) peroxidase were observed at the pH of 6.5, 6.5, 5.5 and 5.0 respectively. The soybean peroxidases was found more thermostable and against an elevation of 1°C in temperature, the drop in sweet potato, cauliflower, soyabean and sourlime peroxidase activity was of the order of 0.006, 0.007, 0.004 and 0.010, respectively. The total protein values for sweet potato, cauliflower, soybean and sourlime extracts were found to be 2.38, 2.050, 1.9 and 10.8 percent respectively.
  Ayesha Sameen , Faqir Muhammad Anjum , Nuzhat Huma and Haq Nawaz
  Mozzarella cheeses prepared from buffalo, cow and mixture of cow and buffalo milks using commercially available starter cultures (Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus) were analyzed for moisture, fat, protein, ash, pH, acidity and calcium content at different storage days (2, 16, 31, 45 and 60). Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses) and for various sensory attributes (taste, flavor, texture and overall acceptability) during storage. Cheese composition was significantly affected by milk sources. Buffalo cheese had higher nutritional value while cheese made from mixture of cow and buffalo milk had more meltability and scored more points in all sensory attributes.
  Semee Mumtaz , Salim - Ur - Rehman , Nuzhat Huma , Amer Jamil and Haq Nawaz
  Enrichment of yoghurt with xylooligosaccharide (XO) at different levels was studied with physicochemical and sensory analysis. Yoghurt prepared by incorporation of XO were compared for these characteristics to the yoghurt containing stabilizer (gelatin, 0.4% w/w) in addition to XO. Moisture contents, pH, acidity and total solids were studied. These attributes were significantly affected by the use of stabilizer and rate of XO incorporation. Use of gelatin produced better results in terms of lowering syneresis and improved appearance, body and texture. Addition of XO upto 3.5% did not influence taste and overall acceptability but higher levels contributed aftertaste.
  Shahid Mahmood , Masood Sadiq Butt , Faqir Muhammad Anjum and Haq Nawaz
  Cookies were prepared from commercially available straight grade flour using Retinyl acetate (RA) as fortificant @ 30, 40 and 50% of Recommended Daily Allowance (RDA). The product was packed in Bioriented poly propylene (BOPP) and analyzed on monthly basis for physico-chemical and sensory attributes including baking and storage stability of the fortificant up to three month. The results revealed the non-significant influence of fortification on physico-chemical composition and sensory characteristics and the cookies containing 50% of RDA; Retinyl acetate were found the best in overall acceptability. Baking loss of Retinyl acetate was 9.30% while 8.33% loss was observed during storage.
  Salim -ur-Rehman , Sarfraz Hussain , Haq Nawaz , Muhammad Mushtaq Ahmad , Mian Anjum Murtaza and Ali Jaffar Rizvi
  A study was conducted to determine the effect of citrus peel essential oils on the microbial growth and sensory characteristics of bread. Citrus peel essential oils extracted by cold expression from malta (Citrus sinensis) and mossumbi (Citrus sinensis) were applied in different forms (treatments) separately. The essential oils significantly affected sensory characteristics such as symmetry of form, character of crust, colour of crumb, colour of crust, taste, texture, aroma and grain of bread. They also inhibited and delayed the microbial growth in the bread. Maximum inhibitory effect was achieved against molds and bacteria by spraying the malta peel essential oil on bread.
  Salim- ur-Rehman , Haq Nawaz , Sarfraz Hussain , Muhammad Mushtaq Ahmad , Mian Anjum Murtaza and Mian Saeed Ahmad
  Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.
  Muhammad Abrar , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  The samples of red chillies were packed in High Density Polyethylene (HDPE) bags and irradiated using 2, 4 and 6 kGy gamma radiation. The irradiated samples were stored at room temperature and relative humidity along with control (0 kGy) for 90 days. The samples were evaluated for proximate composition, total phenolics and aflatoxin. Irradiation and storage showed non-significant effect on proximate composition and total phenolics whereas irradiation showed significant effect on aflatoxins as compared to control. There was gradual decrease in aflatoxin contents with the increase level of gamma rays. It was concluded that red chillies for better quality retention can be safely stored in polyethylene bags. The use of radiation can be helpful for the preservation of chillies with respect to the production of aflatoxin during storage.
  Mian K. Sharif , Masood S. Butt , Faqir M. Anjum and Haq Nawaz
  Microwave stabilized defatted rice bran was supplemented in commercial straight grade wheat flout @ 10, 20, 30, 40 and 50% supplementation level to prepare fiber and mineral enriched cookies. Cookies were analyzed for physical analysis, dietary fiber, mineral content (Na, K, Ca and Mg) and sensoric attributes to find out the most suitable compositions for commercialization. Overall, rice bran supplementation improved dietary fiber content and mineral profile of the cookies. On the basis of physical analysis and sensoric attributes, it was concluded that defatted rice bran can be substituted upto 10 to 20% in wheat flour to prepare rice bran supplemented cookies without adversely affecting quality attributes.
  Ghulam Mueen-ud-Din , Salim- ur-Rehman , Faqir Muhammad Anjum and Haq Nawaz
  Sourdough naans were prepared using different extraction rate wheat flours and sourdough starter cultures. Sourdough naans were analyzed to find out the effect of flour extraction rates on the production of organic acids and minerals content. It was concluded that organic acids (lactic, acetic and citric acid) increased with an increase in extraction rate and freeze dried cultures containing hetero-fermentative strains of LAB showed better performance than homo-fermentative in the production of organic acids. Similarly, minerals content were also increased with an increase in flour extraction and 100% extraction rate sourdough naan showed the highest minerals content.
  Asif Ahmad , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  ß-glucan was extracted and purified from oat, at various temperature and pH levels. Response surface methodology was applied to optimize the temperature and pH for extraction of ß-glucan gum pellets. Higher temperatures and neutral pH appeared to increase the yield of gum pellet and recovery of ß-glucan in extracted gum pellets. An extraction temperature of 50°C with a pH 7 was proved effective in removal of more of the impurities from the gum pellet. All the treatments extracted higher amounts of SDF (74.11-76.85%) and TDF (86.71-91.03%) in the extracted gum pellets. However, soluble dietary fiber and total dietary fiber content of gum pellets declined with increase in pH of extrcation medium. Serum glucose, total cholesterol, triglycerides and LDL cholesterol of albino rats decline with administration of increased doses of gum pellet extracted at temperature of 50°C with a pH 7. Incorporation of this gum pellet at 5% level in feed of rats increase the HDL by 37.74% over control group of rats. The reduction in lipoprotein fraction was directly associated with presence of SDF and TDF in the gum pellets.
  Shakeel Ahmad , Ahsan- ul-Haq , Muhammad Yousaf and Haq Nawaz
  Two hundred and forty White Leghorn laying hens at 48th week of age were randomly divided into 24 experimental units. These experimental units were allotted to eight treatment groups which were fed diets with 0, 2, 3 and 4% canola oil with 3000 or 10000 IU vitamin A/kg of diet (4 x 2 factorial design), for a period of 12 weeks in order to observe the effects of feeding canola oil and vitamin A on the fatty acid profile of egg yolks. Two eggs per replicate were collected at the end of trial and analyzed for fatty acid contents of egg yolks. The increase in dietary canola oil levels increased (p<0.001) both n-6 and n-3 Polyunsaturated Fatty Acids (PUFA) but the increase in n-3 PUFA was more pronounced. The n-6/n-3 ratio decreased with the increase in dietary canola oil levels. However, the increase in dietary vitamin A level did not influence (p>0.05) the egg yolk fatty acid composition.
  Ambreen Naz , Masood Sadiq Butt , Imran Pasha and Haq Nawaz
  In the current project, indigenously grown promising watermelon variety (Sugar baby) was characterized for its antioxidant potential. The watermelon juice and lycopene extract were quantified by HPLC that depicted 4.53±0.05 and 6.27±0.06 mg/100mL of lycopene, respectively. Furthermore, the watermelon juice and lycopene extract showed Total Phenolic Contents (TPC), beta-carotene assay, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) as 23.63±1.09 and 97.15±5.01 mg/100g GAE, 49±3.10 and 73±3.20%, 29.11±1.91 and 57±3.22% and 21.67±1.21 and 37.60±1.12 mM FRAP/g, respectively. Consequently, the watermelon proved as a good source of antioxidant with special reference to lycopene.
  Madiha Rohi , Imran Pasha , Masood Sadiq Butt and Haq Nawaz
  Wheat is a vital crop having imperative nutrients for human diet e.g., protein and certain B-vitamins (thiamin, riboflavin, niacin and pyridoxine), well-intentioned for body metabolic processes. These vitamins are concentrated in grain outer layer thus milling process affects these vitamins to a larger extent and may reduce their level. The aim of the present study is to determine the level of protein and B-vitamins in whole wheat and straight grade flours of different spring wheats. Ten spring wheat varieties were procured from different parts of the country, milled and quantified. The protein content was determined by Kjeldhal’s method and B-vitamins were analyzed through High Performance Liquid Chromatography (HPLC) using UV-VIS detector. Results revealed that the level of protein as well as the B-vitamins was high in whole wheat flours of spring wheats as compared to straight grade flour. Only 3, 15, 6 and 6% of thiamin, riboflavin, niacin and pyridoxine of whole wheat flour was detected in straight grade flour. Simple Pearson’s correlation has been studied among wheat B-vitamins and its protein content which exhibited that in whole wheat flour a positive correlation for protein content with thiamin (r = 0.54), riboflavin (r = 0.07) and niacin (r = 0.22) whereas in straight grade flour protein concentration was examined to be positively correlated with riboflavin concentration (r = 0.19) only. Conclusively, the results of the current study are useful for different stake holders for their intended uses.
  Rizwana Batool , Masood Sadiq Butt , Mian Kamran Sharif and Haq Nawaz
  The mandate of current study was to explore the supplementation effect of Nigella sativa meal protein isolates in wheat flour for the development of low cost protein dense cookies in order to reduce the threat of protein energy malnutrition. The cookies diameter, thickness and spread factor indicated significant differences among treatments however, non-momentous effect was observed due to storage. The mean values for spread factor of cookies T0, T1, T2, T3, T4 and T5 were 37.56±0.18, 36.07±0.62, 35.08±0.20, 34.68±0.28, 32.28±0.13 and 30.84±0.12, respectively. The highest color scores 7.18±0.21 were assigned to T0 (control) followed and lowest to T5 (6.15±0.32). In case of flavor, the highest score 7.08±0.26 was attained by T0 whereas the lowest was assigned to T5 6.20±0.19. Similarly, the maximum overall acceptability scores 7.14±0.17 were assigned to T0 whilst, the minimum 6.19±0.21 for T5. Overall acceptability scores gradually declined from 6.98±0.35 to 6.52±0.44 during storage.
 
 
 
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