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Articles by Sarfraz Hussain
Total Records ( 6 ) for Sarfraz Hussain
  Samina Aslam , Naheed Abbas , Sajjad- ur-Rahman , Iftikhar Hussain , Uzma Tabbassum , Ijaz Ahmad and Sarfraz Hussain
  The main objective of the present study was to achieve the background knowledge for the preparation and packaging of chicken powder upto international standards. A part from chemical analysis the project was intended to estimate the shelf life of the prepared chicken powder. There was non significant change in nutritive value specially for protein, fat, calorific value and cholesterol contents. Only rancidity, moisture and ash contents were affected significantly with the passage of time.
  Sajjad-ur- Rahman , M. Siddique , Tahir Hussain , Sarfraz Hussain and M. Ansar
  Five different effective microorganisms (EM) were studied for their antimicrobial activity against various pathogenic bacteria in vitro. Type EM3, EM4 and EM5 showed good antibacterial activity against animal pathogens including Escherichia coli, Salmonella spp., Pasteurella spp. and Staphylococcus spp. There was an inverse correlation between the antibacterial and the higher dilution of the culture. All biologically active EM5, may be used efficiently at the highest dilution of 104, while the EM2 and EM3 proved ineffective against the pathogenic organisms under study.
  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 Suhail Ibrahim , Ghulam Rasool , Sarfraz Hussain and Zafar Alam
  Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235, 240, 245, 250 and 255 mL). Firstly all the ingredients were weighed by using the electrical balance. Eggs and vinegar was cooled at 10-13°C. After washing and cleaning. Eggs were deshelled.spices and eggs were blended for 2 min. Pouring of oil was started drop by drop at first and then remaining oil was added. Packaging was done in already hygienically cleaned bottles. The product was stores under controllable conditions. During the storage period the product was analyzed for moisture, crude protein, total ash, crude fat,and acidity. The sensory evaluation of the product was also made when stored under controlled conditions. The result of the investigation was statistically analyzed and interpreted. The present project was carried out to study the effect of corn oil on the different quality characteristics of mayonnaise. Different concentrations of corn oil were used to prepare mayonnaise samples. The mayonnaise samples were prepared by using 235, 240, 245, 250 and 255 mL of corn oil. Theses samples were tested for chemical properties like moisture, crude protein, crude fat, total ash, peroxide value and acidity. Among the sensory characteristics it was evaluated for its taste, texture, flavor and overall acceptability during 40 days of storage period. The test was made after 10 days interval up to 40 days. Among chemical characteristics the effect of different oil concentration was non-significant for fat and acidity. While as sensory characteristics were concerned color, flavor, taste, texture and overall acceptability decreased by increasing oil concentration. The last result was shown by the mayonnaise sample prepared by using 235 mL of corn oil. The concentration of 235 mL of corn oil showed good quality attributes especially with respect to its sensory evaluation such as color, taste, texture, flavor and overacceptibility of mayonnaise. Mayonnaise prepared by using 235 mL of corn oil also showed good emulsion stability than others.
  Ammara Ainee , Sarfraz Hussain , Tusneem Kauser , Tahir Mahmood Qureshi , Muhammad Nadeem and Farhat Rashid
  Body mass index (BMI) of 149 male and female children, classified into three age groups (5-9, 10-14 and 15-18 years) having four different blood groups (A, B, AB and O), was estimated from different schools situated in Sargodha district. The highest BMI was found in boys of age 15-18 years, whereas the lowest BMI was observed in the students with 5-9 years age. Many male and female subjects from all age groups were found underweight but BMI values of group A and O subjects were found close to the normal values. Female subjects having AB blood group were found to have the highest BMI whereas subjects from blood group “A” exhibited the lowest BMI values. Female subjects with others two blood group (B and O) were found to have normal BMI values. Overall, the students of 5-18 years (male and female) belonging to different blood groups were found to have low BMI than the recommended values. It has been found that BMI of “O” subjects was better as compared to blood group A and B.
 
 
 
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