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Articles by Tariq Masud
Total Records ( 11 ) for Tariq Masud
  Syed Tariq Mehmood , Tariq Masud , Talat Mahmood and S. Maqsud
  Yoghurt is the most popular fermented milk product in the most parts of world. It involves use of specific symbiotic culture of L. bulgaricus and S. thermophilus. Yoghurt consists of valuable nutrients as in milk but it seems to have more than milk. In the present study different food additives from local source are used as additives and the effect is estimated for possible influence on the quality of yoghurt. Yoghurt was prepared by using different stabilizers like carboxymethyl-cellulose (CMC), guar gum, gelatin, cornstarch and their combinations like CMC-gelatin, gelatin-cornstarch and CMC-cornstarch at different levels i.e. 0.1, 0.2, 0.3, 0.4 and 0.5% at 0, 7, 14 and 21 day of storage interval. Guar gum at 0.1% gives best result for low acidity and low pH where as total solid free fatty acid, acetaldehyde contents comes best with the cornstarch. Food additives have influence on pH, acidity, total solid and acetaldehyde contents. During the storage of 21 days with increasing amounts of food additives, there was an increase in acidity, free fatty acids, total solid and acetaldehyde contents but decrease in pH.
  Habib Ahmed Rathore , Tariq Masud , Shehla Sammi and Saima Majeed
  Effect of polyethylene packaging and coating having fungicide, ethylene absorbent and antiripening agent on the physico-chemical composition such as weight loss, Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Ascorbic Acid (AA) of Chaunsa white commercial variety of mango was investigated at ambient temperature (28-33oC and 56.7-69.7% relative humidity) during storage. It was examined that uncoated fruit packed in polyethylene or coating emulsions having fungicide, ethylene absorbent and antiripening agent had significant effect (p<0.05) on overall physico-chemical constituents of Chaunsa at ambient temperature during storage. It was investigated that treated fruit packed in polyethylene had minimum weight loss ranged from 1.92-3.98 %, lower TSS (15.17-18.43%), lower pH (3.88-4.4), higher retention of TA (0.81-0.97%) and lower AA (19.81-30.91 mg/100 g) with an average mean of 3.20, 15.84, 3.99, 0.87 and 24.48 respectively at ambient temperature during storage. On the other hand the control (T1) had highest weight loss (9.39%), TSS (20.83%), pH (4.91), lowest TA (0.44%) and highest AA (42.06 mg/100 g) respectively during storage. The coated fruit packed in polyethylene had minimum weight loss, slower increase of TSS, pH, higher retention of acidity and slower increase in AA respectively of fruit during the storage period. Whereas, fruit packed only in polyethylene had lowest weight loss, higher TSS, pH, highest retention of acidity and higher AA respectively. It is obvious from these studies that coated fruit having other protective chemicals when packaged in polyethylene had played a very effective role to control compositional changes by delaying the ripening process and with a minimum quality loss during 30 days of storage at ambient temperature, as compared to the control sample that had greater compositional changes with maximum quality loss during storage at ambient temperature. The control fruit were unacceptable after 12 days of their storage due to its unattractive skin, brown pulp color and poor taste as compared to treated fruit having good keeping quality even after one month of their storage.
  Habib Ahmed Rathore , Tariq Masud , Shehla Sammi and Eijaz Hussain Soomro
  Polyethylene packaging and Pre-treatments had significant effect (p<0.05) on overall chemical constituents such as reducing and non-reducing sugars (RS, TIS, SUC) Total Sugars (TS), Sugar Acid Ratio (SAR) and other organoleptic parameters like; Skin Color (SKC), Flesh Color (FLC), Texture (TEX), Taste (TAS) and Flavour (FLA) of Chaunsa white variety of mango fruit at ambient temperature (28-33oC and 56.7- 69.7% relative humidity) during storage. It was investigated that fruit treated with coating emulsions having fungicide, ethylene absorbent and antiripening agent, packed in polyethylene had lower RS ranged from (8.35-10.70%), TIS (17.78-24.66), SUC (9.07-13.75), TS (17.31-23.93), SAR value (25.31-39.79), lower SKC (.3.83-4.88), FLC (3.84-4.50), TEX (5.05-5.68), TAS (3.21-4.28) and FLA (3.74-4.76) with an average mean of 9.07%, 20.95%, 10.80%, 20.06%, 26.31, 3.93, 4.08, 5.20, 3.70 and 4.09 respectively at ambient temperature during 30 days of storage. The coated fruit packed in polyethylene had longer shelf life, minimum quality loss and slower increase in RS, TIS, SUC, TS contents, SAR, or lower score of SKC, FLC, TAS, higher TEX and slower increase of FLA respectively of fruit during storage. Whereas, the control sample had greater compositional changes with maximum quality loss, higher RS (9.67%), TIS (28.51%), SUC (19.83%), TS (29.38%), SAR (103.60), SKC (5.82), FLC (4.56), TAS (4.67), FLA (4.81) and lower TEX (4.98) and fruit was unacceptable after 12 days of their storage due to its unattractive skin, brown pulp color and poor taste.
  Saira Ishaq , Habib Ahmed Rathore , Tariq Masud and Sartaj Ali
  The effect of different concentrations of CaCl2 (1, 2 and 3%) with the combination of oxidizing agent like Potassium permanganate (KMnO4) on storage life of apricot fruit packaged in sealed Polyethylene bags was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30oC) during storage. The quality characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and sensory parameters like color, texture, taste, flavour and overall acceptability were studied at an interval of 2 days (0, 2nd, 4th, 6th, 8th and 10th day) for a total period of 10 days during storage. All of the 9 treatments had shown a highly significant effect (p<0.05) on storage life and quality parameters of fruits. However, the treatment T4 (KMnO4 + 3% CaCl2 + Polyethylene bags) was most effective in the retention of higher contents of vitamin C (11.47 mg/100 g), total soluble solids (12.58%), titratable acidity (0.72%) and sensory parameters like colour (4.97), texture (6.23), taste (6.52), flavour (6.38) and the higher overall acceptability score (6.72) with minimum weight loss (3.66%) in T4. Compared to control fruit showed maximum weight loss (9.5%), lower vitamin C (9.55 mg/100 g), titratable acidity (0.67%), total soluble solids (10.58%) and lower quality score like colour (3.92), texture (4.83), taste (4.79), flavour (4.43) and the lower score (4.6) of overall acceptability during storage whereas the Treatment T3 (3% CaCl2+Polyethylene bags) was found better to all other treatments during storage. The treated apricot fruit have increased storage life up to 10 days as compared to control which was un acceptable after 6th day of the storage.
  Talat Mehmood , Tariq Masud , Syed Ali Abbass and Shabana Maqsud
  Lactic acid bacteria are commonly found in fermented dairy products. Their role in the production of value added products of milk like yoghurt, cheese and butter etc has got great significance. In this study thirty-five samples of dahi were collected randomly from the local markets of Rawalpindi. A total of 69 isolates were identified phenotypically and divide into three genera Lactococcus (36 isolates), Lactobacillus (15 isolates) and Streptococcus (18 isolates). Out of 69 isolates 26% were of S. thermophilus followed by 22% L. bulgaricus, 16% L. acidophilus, 9% L. lactis and 9% L. casei, respectively. After identification, potential of strains for lactic acid production after 6 hrs, 12 hrs and 24 hrs were also determined. In addition to acid production diacetyl production was also observed at 37oC for 8 hrs with two hours intervals. There were generally increasing trend for diacetyl production. The study showed that there was a variety of lactic acid bacteria in our environment which has potential to produce quality yoghurt.
  Habib Ahmed Rathore , Tariq Masud , Ahmad Raza and Muhammad Rizwan
  Potential techniques of Interactive Packaging in Cardboard Carton (IPCC) had significant effect (p<0.05) effect on overall quality characteristics such as Reducing Sugar (RS), Total Inert Sugar (TIS), Sucrose (SUC), Total Sugar (TS), Sugar Acid Ratio (SAR), Skin Colour (SKC), Flesh Colour (FLC), Texture (TEX), Taste (TAS) and Flavour (FLA) of Chaunsa white variety of Mango at ambient temperature (28-33oC and 56.7-69.7% relative humidity) during storage. It was determined that using of potential techniques of coating emulsions having fungicide, ethylene absorbent and anti-ripening agent for (IPCC) technology showed higher contents of RS ranged from (10.14-11.58%), lower TIS (20.05-24.58%, except carton having 29.58%), SUC (9.19-18.34%), TS (19.57-22.53%) and SAR (22.63-86.27) with an average mean of 10.73%, 24.12%, 13.68%, 24.75% and 46.10 respectively. Whereas, the higher scores of organoleptic characteristics such as SKC score ranged from (4.09-5.01), FLC (4.01-5.02), TEX (4.48-5.27), TAS (3.81-5.20) and FLA (4.05-4.69) with an average mean of 4.53, 4.47, 5.03, 4.48 and 4.38 score respectively was observed in IPCC system up to end of storage. On the other hand the control sample (T1) comparatively had lower RS (9.66%), higher TIS (28.51%) except carton with highest percent (29.58%), highest SUC (19.83%), TS (29.38%), SAR (103.6), SKC score (5.82), FLC (4.55), TEX (4.98), TAS (4.67) and FLA score (4.81) respectively at earlier stage of storage. The present studies show that IPCC system having with other protective chemicals had a vital role in delaying the ripening process of mango fruit and extended storage life up to 25 days with minimum quality loss as compared to Control sample due to its unattractive skin, brown pulp color and poor taste was unacceptable after 12 days of their storage and had greater compositional changes with maximum quality loss during storage.
  Talat Mahmood , Tabassum Hameed , Nouman Rashid Siddiqui , Amir Mumtaz , Naeem Safdar and Tariq Masud
  Wheat (Triticum aestivum) is one of the most important food grain crops in all South Asian countries especially in India and Pakistan. These countries have diversifying soil and climatic conditions inserting measurable effect on nutritional as well as anti-nutritional parameters of wheat. Wheat varieties included in this study are collected from different agro-ecological zones of Pakistan. Myoinositol hexa-phosphate (phytic acid) one of major anti-nutritional factors wheat. Phytic acid of collected samples was determined to facilitate the crop breeders and agronomists, so that they would also consider this factor while conducting research works. It was observed that wheat varieties showed different levels of phytic acid at different locations. At one location (Islamabad), a variety (Pari-73) showed the highest value of Phytic acid (1.343%) and at other location (Faisalabad), same variety the showed lowest phytic acid (0.74%). This maximum variability (44%) also indicated that there was significant effect of change in location on phytic acid contents of wheat varieties. It is mainly due to presence of available phosphorus reserves in soil as phytate has direct relation to soil phosphorus.
  Habib Ahmed Rathore , Tariq Masud , Shehla Sammi and Saima Majeed
  Significant effect (p<0.05) of Innovative approach of Active packaging in Cardboard Carton (APCC) on overall quality attributes such as weight loss, Total Soluble Solids (TSS), pH, Titrate-able Acidity (TA) and Ascorbic Acid (AA) contents of Chaunsa white variety of Mango was investigated at ambient temperature (28-33oC and 56.7-69.7% relative humidity) during storage. It was observed that the uncoated fruit packed in carton had comparatively higher percent weight loss (10.96%) than control (9.39%); however, after application of APCC system same packaging had significantly reduced the percent weight loss up to (6.89%). It was also noted that mango fruit undergone through APCC system showed a slower increase of TSS (16.44-20.76%), pH (3.98-4.83), slower decrease in TA (0.51-0.92%), or slower increased of AA (23.06-40.83 mg/100 g) during ripening with an average mean of 8.10%, 17.73%, 4.28, 0.75%, 25.47 mg/100 g respectively at later stage of storage as compared to control sample (T1) had higher weight loss (9.39%), TSS (20.83%), highest pH value (4.91), lowest acidity (0.44%), highest AA (42.06 mg/100 g), respectively at much earlier during storage. It is clear from these studies that Innovative approach of APCC with other protective chemicals such as coating emulsions having fungicide, ethylene absorbent and anti-ripening agent had extended storage life up to 25 days and played a very effective and vital role to control compositional changes by delaying the ripening process and with a minimum quality loss, as compared to control sample had greater compositional changes with maximum quality loss during storage at ambient temperature. Due to unattractive skin, brown pulp color and poor taste the control fruit was unacceptable within two weeks of their storage.
  Kashif Sarfraz Abbasi , Nuzba Anjum , Shehla Sammi , Tariq Masud and Sartaj Ali
  In order to identify and compare the effects of different concentrations of coatings (Carboxy Methyl Cellulose, CaCl2, Bee wax) and packaging (polyethylene sheet), on improving the keeping quality of mangoes its storage performance was evaluated. Mangoes after harvesting were given hot water treatment at 50±2oC for three minutes as quarantine measure against fungal attack. Then fruits were coated with three different concentrations of CMC and CaCl2 along with bee wax coating and polyethylene sheet packaging. All the treatments were applied in combination with KMnO4 soaked with sponge cubes used as ethylene absorbents. Fruits were kept at refrigerated temperature for 80 days and evaluated for physico-chemical and sensory changes at an interval of seven days. All coatings delayed fruit ripening and improved the keeping quality of the produce but best results were exhibited by Carboxy Methyl Cellulose (CMC) at 2% level. It extended storage life up to 77 days with appreciable retention of all the quality parameters.
  Sartaj Ali , Tariq Masud , Kashif S. Abbasi , Talat Mahmood and Ijlal Hussain
  Fresh fruits are increasingly focused in the recent years for their nutritional and health benefits. Research involving simple and safe preservation technologies is at a high demand to satisfy consumer concerns and harvest maximum market potential. The present study was therefore undertaken to assess the response of chemical and bioactive compounds (pH, acidity, ascorbic acid, total phenolics, carotenoids, free radical scavenging capacity and enzyme activity) in apricot under the effect of calcium treatments (1, 2, 3 and 4%) at ambient storage. The results revealed that ascorbic acid, phenolic compounds and carotenoids were least affected in 3 and 2% calcium as compared to control, 1 and 4% CaCl2. Similarly, higher antioxidant capacity and lower enzymatic activity was retained in the same concentrations. Titratable acidity and ascorbic acid decreased in all treatments during storage and higher reduction was observed in control, 1 and 4% as compared to 3 and 2% calcium, respectively. pH, phenolics, carotenoids, antioxidant and enzymatic activity increased initially and it was rapid up to 6th day, followed by a slight decrease during subsequent storage. The overall results demonstrated higher compositional losses in control followed by 1 and 4% calcium treated fruits, while 3 and 2% treatments exerted pronounced effects on keeping quality of apricot during ambient storage up to 12th day.
  Sadaf Javeria , Tariq Masud , Shehla Sammi , Saima Tariq , Asma Sohail , Shahid Javed Butt , Kashif Sarfraz Abbasi and Sartaj Ali
  Beta carotene is a precursor of Vitamin A and is abundantly found in different vegetables and possess significant anti-oxidant potential. In the present study an attempt was made to determine the concentration of β-carotene from different vegetables sources viz carrots, corn, paprika and pumpkin. After the extraction its concentration was quantified by using spectrophotometer and the data was statistically analyzed. The results expressed that corn had highest amount of β-carotene (31%) followed by paprika (25%) then carrots (24%) and pumpkin (20%). This study provides a base line for extraction of costly β-carotene from local vegetable that can overcome the problem for the import β-carotene. Other findings revealed significant potential of this compound from indigenous sources and also found cheaper than the synthetic sources.
 
 
 
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