Murtaza Ali*, Yasser Durrani and Muhammad Ayub
...xture, color and overall acceptability). Statistically minimum decrease was observed in water activity, pH, moisture content and organoleptic characters. While, stable increase was noted in percent acidity and ash content during storage. It was concluded and recommended on the basis of mentioned facts that mulberry fruit dehydrated by using solar drier and portable solar drier are best drying technique for mulberry fruits. ...
Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
... composition but fell in acceptability and functionality as the fat contributes the desirable flavour and texture. The addition of gums in low fat cheese softens the structure by the interference of the casein-casein interaction and cellulose particles that function similar to fat globules. The present study was aimed to assess the impact of hydrocolloid gums on functional, textural and sensory attributes of low fat Cheddar cheese. Buffalo milk was standardize...
Muhammad Waqas1*, Anwar Ali Shad1, Omaira Bashir2 and Mohsin Iqbal3
...olor texture and overall acceptability when compared with other tested sample and control. ...
Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
...plusmn;0.41) and overall acceptability (7.84±0.28) during 30 days of storage. It is concluded that grapefruit albedo fiber could be utilized as a source of fiber to further enhance the nutritional potential of fruit cake.
...
Aqsa Qayyum1*, Masooma Munir1, Saeeda Raza1, Mussarat Gillani1, Saima Kanwal1, Nouman Rashid1, Amer Mumtaz1, Naeem Safdar1, Zarmina Gillani2
...t affecting the consumer acceptability score.
...
Masooma Munir1,2*, Aqsa Qayyum1, Saeeda Raza1, Nouman Rashid Siddiqui1, Amer Mumtaz1, Naeem Safdar1, Sahar Shible1, Sohaib Afzal3, Saiqa Bashir4
...te, texture and over all acceptability whereas 0.4% basil seeds supplemented drink were least liked as compared to other treatments. It was concluded that basil seed could be supplemented in different food products for the preparation of value added, healthy and nutritious diets.
...
Zahid Mehmood*, Alam Zeb and Muhammad Ayub
...lor, texture and overall acceptability). The results revealed decrease (P<0.05) in pH, ascorbic acid, total phenolic content, antioxidant activity while increase in acidity, total soluble solids during six months storage. Decrease in score of organoleptic attributes was recorded during the storage. The results revealed that (P<0.05) the treatment Muskmelon + Sucrose + 0.033% Sodium benzoate + 0.033% Potassium sorbate + 0.01 potassium metabisulphite showe...
Hassnain Shah, Hina Riaz, Nadeem Akmal , Muhammad Sharif* and Abdul Majid**
...perception regarding the acceptability and compatibility of the balance feed was done through survey of the participating and fellow farmers at the project sites. Paired sample ‘T’ test was used to compare the difference in milk yield. Farmers reported 0.5 to 2 liters per day increase in milk yield with the use of balance feed. The paired sample ‘T’ test depicts statistically significant difference (P < 0.05) in milk yield before and...
Hassnain Shah*, Nadeem Akmal*, Waqas Farooq*, Muhammad Azeem Khan* and Shahid Munir**
SHIFT FROM SITE DEVELOPMENT TO SKILL DEVELOPMENT: A CASE STUDY OF WATER HARVESTING THROUGH MICRO CATCHMENTS
...sting. The assessment of acceptability and compatibility of the intervention through farmers' perceptions, feed-back, practices and intentions regarding up-scaling the technology would develop the up-scaling and sustainability options for wider area. Under Watershed Rehabilitation and Irrigation Improvement Project besides other technologies, rainwater harvesting through micro catch-ments were demonstrated by Soil and Water Conservation Research Institute (SWC...
Ambreen Akhtar Saddozai*, Amer Mumtaz*, Saeeda Raza* and Shahzada Arshad Saleem**
MICROBIAL COUNT AND SHELF LIFE OF PHALSA (GREWIA ASIATICA) JUICE
...aste, colour and overall acceptability of phalsa juice were decreased during the study period. The pH and TSS value were decreased from 3.99 to 3.54 and from 11.22 to 9.55, respectively after 2 weeks -1 -1 storage. Total plate count also showed decline from 6.2×10 to 3.2 x 10 -1 cfuml whereas yeast and mould counts increased simultaneously from -1 -1 -1 -1 2.6×10 and nil to 5.5x10 and 2.4x10 cfuml , respectively during the storage. To increase shel...
Saima Kanwal*, Saeeda Raza*, Khalid Naseem*, Muhammad Amjad*, Naseem Bibi* and Musarrat Gillani*
DEVELOPMENT, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH PUMPKIN SEEDS TO COMBAT CHILDHOOD MALNUTRITION IN PAKISTAN
...rameters. Results showed acceptability at all levels but treatment T with 15 % pumpkin 4 seed flour scored highest (8.0) for maximum overall acceptability. It was concluded that pumpkin seed flour can be supplemented successfully to partially replace wheat flour to prepare highly nutritious biscuits without affecting its overall acceptability....
Muhammad Adnan Khan1*, Majid Suhail Hashmi1, Ali Muhammad1, Muhammad Muneeb1, Haris Bilal1 and Gul Wali2
...lavor, color and overall acceptability. Samples were stored for three months and readings were recorded at every 15 days interval. During storage intervals, TSS increased from 48.0 to 51.31°Brix, pH increased 3.82 to 4.25, titratable acidity decreased from 1.02 to 0.86%, reducing sugar increased from 16.50 to 17.76%, non-reducing sugar decreased from 28.25 to 26.98%, ascorbic acid decreased from 19.11 to 15.65mg/100g, mean score of judges for flavor decrea...
Kashif Akbar* and Muhammad Ayub
...1-6.15). Maximum overall acceptability was recorded in F2 (7.32) proceeded by F0 (6.99) whereas minimum mean score was recorded in F6 (6.37) proceeded by F5 (6.47). ...
Muhammad Siddiq1*, Sahib Alam2, Hamid Ullah Shah2, Zafar Iqbal2, Kalsoom Siddiq3 and Taufeq Ahmad4
...xture, color and overall acceptability. The results indicated that the highest average scores for appearance (6.90), taste (7.57), texture (8.00), color (7.67) and overall acceptability (7.56) were obtained by potato chips that were fried in 10:90% olive/palm oil blend whereas the minimum scores for the aforementioned parameters were recorded with 60:40% blend. The frying frequency of the oil blends also significantly (p<...
Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah
...ste, texture and overall acceptability) with an interval of one week for storage period of one month. The treatments were T0 (not treated), T1 (neutralized with NaOH) and T2 (neutralized with NaHCO3). Statistical analysis showed that storage intervals and treatments had a significant (p<0.05) effect on physicochemical and sensory quality of neutralized whey. ...
Studies on amylase and lipase activity in fishes fed with diet containing different feed ingredients
Mirfa Murtaza1, Sajid Abdullah1, Wardah Hassan1*, Khalid Abbas1, Huma Naz1, Muhammad Anjum Zia2
Studies on amylase and lipase activity in fishes fed with diet containing different feed ingredients
... important to follow the acceptability and
digestibility standards during the selection of ingredients and for preparation of feed for different fish species....
digestibility standards during the selection of ingredients and for preparation of feed for different fish species....
Sahar Shibli1,2*, Farzana Siddique1, Saeeda Raza2, Zaheer Ahsan3 and Irum Raza4
...ples showed overall good acceptability of product among the people. Storage study of peanut butter samples demonstrated shelf stability of product up to three months at room temperature. ...
Masooma Munir1,2*, Abdul Ahad3, Asra Gull1, Aqsa Qayyum2, Nouman Rashid Siddique2, Amer Mumtaz2, Naeem Safdar2, Barkat Ali2, Muhammad Nadeem1 and Tahir Mahmood Qureshi1
...h has positive effect on acceptability and nutritional value of bars. ...
Hafiza Mehwish Iqbal1, Shahid Yousaf1, Salman Khurshid1*, Qurrat Ul Ain Akbar1, Saqib Arif1, Nasreen Fatima2 and Ali Murad Rahoo3
... properties. The overall acceptability of citrus had strong relationships with pH (r = -0.95**), total soluble solids (r = 0.96**), Acidity (r = 0.93**) and sugar/acid ratio (r = -0.93**). Findings of the study would be suitable for addressing the incidence of identified pathogenic fungi. It will be useful to enhance quality and to extend shelf life of citrus for local as well as export oriented markets.
...
Arifa Khan1*, Shazia Erum2, Naveeda Riaz1, Abdul Ghafoor2 and Farhat Ali Khan3
...ptance point. In overall acceptability of baked potatoes, CIP28 and CIP17 genotypes recorded the best results. In short, genotypes CIP17 and CIP28 recorded suitable plant parameters, baked quality traits and overall acceptability as well. These genotypes are recommended for baking industry of Pakistan. ...
Muhammad Muneeb1, Muhammad Ayub1, Sher Bahadar Khan2,*, Amjad Sohail1, Farkhanda Jabeen1, Mumtaz Ali Khan3, Amjad Khan4, Kashif Prince3, Asghar Khan5 and Irshad Ahmad6
...vor, Texture and overall acceptability were observed in Board Bazaar (7.97) followed by University Town (7.89) and the minimum values were given to the samples taken from Hashtnagri (7.57). Hence it was concluded that the samples taken from Hashtnagri and Chowk Yadgaar were mostly found contaminated with Salmonella and Escherichia coli and physiochemical properties as well as sensory qualities of cheese purchased from Charsadda road shows good re...
Ghulam Mohi Uddin Paracha* and Yasser Durrani
...olor, flavor and overall acceptability. From the overall results, it was concluded that (P < 0.05) blended pulp treatment BP7 (blended pulp + 0.033% potassium sorbate + 0.033% potassium metabisulphite + 0.033% was found best among all the treatments. ...
Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1
..., flavor, taste, overall acceptability) during storage (90 days) at ambient temperature for consumer acceptability. An increase in titratable acidity, vitamin C, total phenolics and antioxidant activity was observed with increasing the concentration of autumn olive in the beverage blends while a decreasing trend was observed for pH, reducing sugars, non-reducing sugars and total sugars. Organoleptic parameters such as color,...
Waqas Anwar, Iftikhar Hussain
COMPARATIVE STUDY ON CONSTRUCTION PROJECT MANAGEMENT BETWEEN RESTIVE REGIONS OF PAKISTAN AND REMAINING PART OF COUNTRY
...plant and machinery, non-acceptability of allied contractors, and larger operating distances of sites from base camps.
The paper identifies dynamics and variables in order of preference using multi-variant analysis for low productivity in restive regions. The author uses primary dataset and seeks feedback from the respondents through a comprehensive questionnaire containing twenty-six questions. Comparing circumstances and outcome of construction proje...
Waqas Anwar, Iftikhar Hussain
COMPARATIVE STUDY ON CONSTRUCTION PROJECT MANAGEMENT BETWEEN RESTIVE REGIONS OF PAKISTAN AND REMAINING PART OF COUNTRY
...plant and machinery, non-acceptability of allied contractors, and larger operating distances of sites from base camps.
The paper identifies dynamics and variables in order of preference using multi-variant analysis for low productivity in restive regions. The author uses primary dataset and seeks feedback from the respondents through a comprehensive questionnaire containing twenty-six questions. Comparing circumstances and outcome of construction proje...
Waqas Anwar1*, Iftikhar Hussain1
COMPARATIVE STUDY ON CONSTRUCTION PROJECT MANAGEMENT BETWEEN RESTIVE REGIONS OF PAKISTAN AND REMAINING PART OF COUNTRY
...plant and machinery, non-acceptability of allied contractors, and larger operating distances
of sites from base camps.
The paper identifies dynamics and variables in order of preference using multi-variant analysis for low productivity
in restive regions. The author uses primary dataset and seeks feedback from the respondents through a comprehensive
questionnaire containing twenty-six questions. Comparing circums...
Muhammad Khurram Ali*, Raft Javed Qureshi**, Mirza Jahanzaib***
SELECTING FACILITY LOCATION USING HYBRID METHODOLOGIES IN GLOBAL PERSPECTIVE: A CASE OF CEMENT PLANT
...and confidence regarding acceptability of results. The paper is a unique contribution for strategic managers of the cement sector being an aid tomake confident global decisions.
Zaka ur Rehman1*, Kashif Akbar1, Altaf ur Rehman1, Hassan Waqas1, Alif Khan1 and Asad Ali2
Development and Storage Stability of Diet Mango Juice
..., taste, flavor, overall acceptability) for three months. These were prepared with sweeteners, numbered as (T0) pure mango juice (control sample), (T1) mango juice+2.5g sucralose, (T2) mango juice+2.5g cyclamate, (T3) mango juice+2.5g aspartame, (T4) mango juice+1.25g sucralose + 1.25g cyclamate, (T5) mango juice+1.25g sucralose +1.25g aspartame, (T6) mango juice+1.25g cyclamate + 1.25g aspartame and (T7) mango juice+0.75g sucralose + 0.75g cyclamate + 0.75g a...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
...aroma (7.33) and overall acceptability (8.00). Whereas, the lowest sensory score was recorded in fish with grilled method of cooking and scored (6.00), (5.66), (5.66), (5.33), (5.00), (6.33) in color, flavor, texture, taste, aroma and overall acceptability, respectively.
...
Rukhsar Ali* and Ali Muhammad
...olor, taste, and overall acceptability stored at ambient conditions (25±2⁰C) for six months with twenty days interval. Based on sensory analysis, the best suitable blend was selected within different ratios of mango pulp and loquat pulp. The blended pulp with ratio (60:40) got the highest mean score of judges for overall acceptability which used for further study. The different treatments were included in this study...
Muhammad Ahsan1*, Aneela Ramzan1, Muhammad Nafees1, Adnan Younis2, Muhammad Amin1, Gulzar Akhtar3, Khansa Saleem1 and Azka Sabeeh1
...ads to productive market acceptability and highest vase life was recorded in T2 (sugar). It is worth to note that lowest market acceptability of flower was observed when sugar is combined with other solution especially IAA. It means sugar reduces its effectiveness when combined with growth regulators. From this experiment, it can be concluded that sugar (T2) provide ideal medium for enhancing the post-harvest attributes of R...
Masudul Haq Wani and Arshad Bhat*
...s high score of consumer acceptability, accordingly efforts are being made to extend its adoption in the union territory of Jammu and Kashmir. To formulate a policy for its adoption, ex-ante evaluation was carried out by employing economic surplus model on the experimental data collected from the technical expert group of scientists involved in its cultivation, assessment, evaluation and dissemination. By adopting high advance impact assessment technologies an...
Esraa Yosry Abdel Halim1, Hamdy El-Essawy1, Abeer Abdel Nasser Awad1, Mona S. El-Kutry2, Lamiaa Ibrahim Ahmed1*
...es, based on the overall acceptability scale. The mean titratable acidity percentages of milk powder, labneh and cheddar cheese samples were 0.169 ± 0.018, 0.935 ± 0.046 and 0.197 ± 0.013, respectively. Microbiological examinations revealed that all the examined samples were highly contaminated with aerobic mesophilic bacteria observed in milk powder and cheddar cheese with non-significant difference (p=0.408). Aerobic spore formers were r...
Asmaa Sh. Fayed1*, Safaa M. Abo El-Soud2
...d higher overall sensory acceptability scores compared to uncoated ones. The antioxidant capacity, the glutathione, and nitric oxide contents of the coated meats were higher than those of the control meat. Four percent of GA/ zein wax film significantly reduced the abundance of E. coli O26 by 3 log10 CFU/g when compared by uncoated meat chunks. We conclude that incorporating GA into zein wax film can effectively improve the stability and shelf life of veal mea...
Marwa Ragab Saeed Abdallah, Hussein Mohamed Hussein Mohamed, Mohamed Mohamed Talaat Emara, Mai Atef Mohamed
...g;C until the signs of unacceptability were noticed. The results showed that WPI/BW coated pastirma stored under vacuum packaging showed the most oxidative stability (low TBARS, peroxide values, met-myoglobin, and carbonyl contents, high scavenging activity) and the highest sensory quality among the different treatments. The composite treatments extended the wholesomeness of pastirma to 16 weeks at 5 °C in comparison with 12, 8, and 4 weeks for uncoated va...
Baila Ahmad1, Muhammad Ammar Khan1*, Zulfiqar Ahmad1, Rana Muhammad Bilal2 and Asghar Ali Kamboh3
... losses and low consumer acceptability cause hefty monitory losses to the broiler meat processing industry. This study, therefore, investigated the approach of nutritional intervention to combat these concerns. Breast meat samples were obtained from the broilers given zinc (Zn from ZnSO4) supplements (T0, T1, T2, and T3 @ 0, 10, 20 and 40 ppm, respectively of finisher diet from 21 to 42 days). Initially, the pH, expressible moisture (EM), water-holding capacit...
Bibi Hajira*, Imran Khan and Zia-ud-Din
...hallenging from consumer acceptability perspective. Therefore, the current study investigated the effect of incorporating red sorghum and barley flours in white bread on in-vitro starch digestibility, estimated glycemic index (eGI) and consumer acceptability. Bread was formulated by incorporating blends (equal proportion) of sorghum and barely flours at 20%, 30%, 40% and 50% levels, each. Composite bread was compared with co...
Muhammad Nadeem1*, Aneeta Rehman1, Masooma Munir1*, Hira Fatima2, Faiqa Malik1, Aqsa Iqbal1 and Alaiha Asif3
...ents in terms of overall acceptability, color, taste, flavor, and texture. The bars received a favorable sensory score and remained stable over a 90-day storage period. Additionally, the study discovered that water chestnut powder can be used to boost the nutritional value and health benefits of date fruit bars....
Dina N. Ali1*, Sayed H. Elhabtey2*, Manal M. Amin1
... it at 2nd week. Overall acceptability (OAA) investigations showed better results of Nano-MO than MO. Nano-MO showed a great antibacterial property against different pathogenic bacteria without any effect on the palatability of cheese which make it an excellent choice as a bio preservative.
Keywords | Moringa oil, Nano-MO, Bacterial load, Preservative, Cheese.
...
Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*
... to increase the sensory acceptability of old mutton, particularly the flavor. Three groups of mutton flesh were used in the study; one group had a plain marinade, while the other two groups received 5% fresh water extracts of either Mentha piperita folium or Zingiber officinale added to the plain marinade. All samples were marinated for 24 h at 4 °C before being cooked to a final core temperature of 75 °C using either moist or dry thermal processing. ...
Hassan Anwar1, Talha Anwar2, Khurram Muaz3, Muhammad Riaz4* and Rabia Anwar5
...chapatis with an overall acceptability score of 7.6. Barley and gluten equally diverse chapatis are disliked most and the overall acceptability score is 4. We applied statistical analysis and image analysis. Statistical significance results are achieved using MANOVA. The image analysis for texture revealed similar results as those observed for chapatis made from similar flour. Our image analysis also proved the gluten’...
Zahid I. Mohammed
...at meat to guarantee its acceptability on the part of the consumer. The current study was conducted at many private farms in Baquba city from December 2022 until February 2023 to assess the impacts of Spirulina supplement on several physiological and biochemical traits in Black Iraqi kids. A total of 28 male kids aged 4-5 months, with body weight 18.35 to 22.76 kg, were randomly assigned to four nutritional groups (each group involved 7 animals). The first gro...
Waseem Abbas, Imtiaz Ahmed* and Imran Khan
...ld thyme in the CWB. The acceptability score of test bread was ≥6 on a 9-point hedonic scale. It was concluded that this incorporation significantly improved the bread’s nutritional properties and starch digestibility and was acceptable for consumers....
Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1
...evaluate the quality and acceptability of a low-caloric orange drink by incorporating various concentrations of stevia powder and storing it within a temperature range of 20±0.4°C. The investigated treatments included: Orange Drink (OD)0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate...
Muhammad Asif Iftikhar1, Talat Naseer Pasha2, Saima Inayat1, Khalid Javed3 and Rahman Ullah4*
...cant (p≥ 0.5) overall acceptability as compared to other treatments. Yoghurt made from Nili Ravi buffalo milk (To) were followed by T3, T4, T1 and T5 respectively. The Nili Ravi buffalo milk showed higher acceptability to the consumers....
