Ali Muhammad*, Muhammad Ayub
...alues. Due to its bitter taste the fruit is unable to eat directly because the fruit contain high level of bitter glucoside such as oleourepean. Aim of this research work was to reduce the bitterness level of olive fruit by different treatment such as water, salt and lye solution which were coded as RW1, RW2 and RW3 respectively. During treatment process the bitter glucoside level such as oleourepean leached out from the fruits to the solvents by osmosis ...
Murtaza Ali*, Yasser Durrani and Muhammad Ayub
...and non-reducing sugars, taste, texture, 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.&nbs...
Muhammad Waqas1*, Anwar Ali Shad1, Omaira Bashir2 and Mohsin Iqbal3
... maximum score of smell, taste, odors, color texture and overall acceptability when compared with other tested sample and control. ...
Said Rawan1, Farzana bibi1, Nadeem Khan1*, Abdul Mateen Khattak1, Zahir shah3, Asif Iqbal2, Madeeha Alamzeb2, Saeed Ul Haq1, Abid Kamal3, Fawad Ali Shah2, Ahmad Naeem1 and Wajid Ali3
..., moisture contents (%), taste, decay fruits (%) and total soluble solids (TSS). The experimental result showed that both the varieties were significantly influenced the fruit decay (%), TSS (%), taste and moisture content (%), while firmness (kg/cm2) and weight loss (%) was found non-significant. Also storage interval significantly affected all the parameters. Interactive affect of varieties and storage int...
Javeria1, Masroor Ellahi Babar2,*, Tanveer Hussain2, Rashid Saif2, Sadaf Rashid3, Hanan Sarfraz4, Abbas Ali Shah3, Muhammad Wasim1 and Muhammad Abdullah1
...nalysis through mutation taster, exon splicing enhancer and polyphin2 software predicted this polymorphism as a site broken and possibly damaging. These findings suggest that BDNF polymorphism Val66Met has some possible role in OCD development in Punjabi patients.
...
Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
...avor (8.04±0.29), taste (8.18±0.37), mouth feel (8.03±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.
...
Yijin He1, Song Ma2, Bo Liu1,*, Ting Xue1, Qunlan Zhou1, Wu Jin1 and Kui Chen2,*
... complete ORF (921bp) of taste receptor candidate gene T2R1 of T. fasciatus and studied the differential expression spectrum of tissues in combination with bioinformatics analysis so as to understand the possible functions in response to chemical sensation behavior of taste receptors. The receptors when compared with T. rubripes, there was 99.2% identity in two kinds ORF sequences, with only 7 bases diff...
Aqsa Qayyum1*, Masooma Munir1, Saeeda Raza1, Mussarat Gillani1, Saima Kanwal1, Nouman Rashid1, Amer Mumtaz1, Naeem Safdar1, Zarmina Gillani2
...ct on the color, flavor, taste and texture of biscuits. So, it is concluded that replacement of wheat flour with pea flour up to a level of 20% improved the nutritional potential of biscuits without 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
...as liked most in term of taste, 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.
...
Saara Ahmad1,*, Iftikhar Ahmed2, Saida Haider3, Zehra Batool3, Fatima Ahmed4, Saiqa Tabassum3,6, Syeda Madiha3, Tahira Perveen3 and Saad Bilal Ahmed5
...ys due to its incredible taste and low cost. However, to meet the increasing demand the chickens are reared commercially through feeds and battery cages allowing maximum weight gain and growth in considerably less time. The constituents that are fed to chickens concentrate in the flesh and bring deleterious health outcomes on the consumers. The ill effects account for hyper-lipidemias and imbalance in the steroidal sex hormones may result in the development of...
Rabeea Tariq*, Khalid Mahmood Qureshi*, Imran Hassan*, Muhammad Rasheed* and Usman Shaukat Qureshi*
EFFECT OF PLANTING DENSITY AND GROWING MEDIA ON GROWTH AND YIELD OF STRAWBERRY
...dingly in demand for its taste, profitability, high yield and good quality. To make the plant growth successful in the container, the requirement of special media is very important step because plant growth is largely depended on the physiochemical properties of the growing media used. Winter strawberry production in a greenhouse using high plant densities and various media may be a viable alternative to openfield production system. Planting density can be inc...
Ambreen Akhtar Saddozai*, Amer Mumtaz*, Saeeda Raza* and Shahzada Arshad Saleem**
MICROBIAL COUNT AND SHELF LIFE OF PHALSA (GREWIA ASIATICA) JUICE
...e (mouth feel), flavour, taste, 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...
Sadaf Javaria*, Muhammad Qasim Khan*, Kashif Waseem*, Muhammad Saleem Jilani*, Habib ur Rahman*, Muhammad Sohail Khan* and Muhammad Sohail**
EXPERIMENTAL INVESTIGATION ON IMPACT OF BIO AND ORGANOMINERAL FERTILIZES ON COMPOSITION AND SHELF LIFE OF TOMATO ( ) FRUIT.
...ective microorganisms on taste active components of vegetable or fruit crops, and their correlation with physicochemical attributes and shelf life. Data are provided for the researchers for further investigation....
Shuai Shang1,2, Honghai Zhang2,*, Xiaoyang Wu2, Qinguo Wei2, Jun Chen1, Huanxin Zhang1, Huaming Zhong2 and Xuexi Tang1,*
...>Mammals have five basic tastes, including sweet, bitter, umami, sour and salty. Among these tastes, the bitter sense is believed to help animals identify poisonous compounds. Bitter taste receptors coded by bitter taste receptor (Tas2r) genes has been identified in many species, but the evolution and repertoire of Tas2r genes in raccoon do...
Saima Rani*, Hassnian Shah, Nusrat Habib and Muhammad Azeem Khan
...ion, number of children, taste, no chemical residual, high nutritional value, freshness and colour of the vegetables have positive effects on consumer to pay a high price. While in case of product size and shape has a adverse effect on consumer. Results indicate that when making choices of food, consumers in Islamabad prioritise their health. Furthermore, the households who earn more income perceive a negative impact on health from chemical usage, the more l...
Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...y was to investigate the tastes of the meat, liver and soup through different preparatory procedures which were used in traditional. The taste of Takifugu obscurus under different conditions were analyzed by sensory evaluation and electronic tongue technique. The characteristic of the taste substances were tested, such as free amino acids, nucleotides, trimethylamine oxide and betai...
Changqing Zhao*, Zhuochi Chen and Yubin Li
...ys, the meat texture and taste were improved, and digestion and absorption were enhanced.
...
Kashif Akbar* and Muhammad Ayub
... from F0-F6 (6.88-6.93), taste ranged F0-F6 (6.82-6.04) and texture ranged F0-F6 (6.91-6.15). 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). ...
Irfan Ali Sabir1, Saeed Ahmad1*, Muhammad Nafees2, Ahmad Sattar Khan1, Maryam3 and Ishtiaq Ahmad2
...exhibited high score for taste, flavor, texture, aroma and pulp color compared to other indigenous and exotic varieties. It is concluded that ‘Faisalabad Selection’, ‘Surkha Burma’ and ‘Kensington Pride’ among indigenous and exotic varieties, respectively, had potential in commercial trading and can expend the supply window of mango. ...
Muhammad Siddiq1*, Sahib Alam2, Hamid Ullah Shah2, Zafar Iqbal2, Kalsoom Siddiq3 and Taufeq Ahmad4
...valuated for appearance, taste, texture, 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 oi...
Safina Naz1, Muhammad Akbar Anjum1, Syed Atif Hasan Naqvi2*, Bushra Siddique3 and Muhammad Asif Zulfiqar4
...vegetable for developing taste without observing their nutritive significance. The present study was therefore, planned to assess the essential proximate nutritional and mineral contents in edible parts of some vegetables. All the analyses were carried out by following the standard analytical procedures during 2014. The highest values for ash contents were detected in Abelmoschus esculentus (1.34 g/100g), moisture contents in Lycopericon esculentum (93.7%), pr...
Saeed Ahmad Shah Chishti1, Mudassar Iqbal1*, Nusrat Parveen1, Kashif Nadeem1, Muhammad Iqbal1, Umbreen Shahzad2, Rana Husnain Shabbir1 and Muhammad Najeebullah1
...Sarsabz is less sweet in taste than Pea-2009, suitable for all types of dishes. This variety was approved by Punjab Seed Council and its seed is available for dissemination. ...
Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah
...organoleptically (color, taste, 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. ...
Muhammad Huzaifa Mehmood1, Muhammad Ahmad Iqbal2, Muhammad Daood1, Muhammad Rizwan Tariq3*, Khubaib Ali3
... value, texture profile, taste and flavour. Mostly dieticians recommend rabbit meat due to low in caloric value then other traditional meats. To enhance the quality of rabbit meat oat is used as feed for rabbits, because oat is good source of dietary ingredients. In this study 2-4% oat seeds were used to investigate their dietary response. The range of oat that is used in this research will improved the blood lipid and fatty acid profiles and reduced the perce...
Bibi Nazia Murtaza1,2, Azhar Qayum3, Shamaila Inayat Nadeem1, Naif Awdh Al-Maliki4, Abdulaziz Alamri4 and Abdul Rauf Shakoori2,5,*
Muhammad Mansoor1, Khalid Usman2*, Shahid Hameed Khan Khalil3, Abdul Mateen Khattak4, Muhammad Ehsan Elahi1, Muhammad Waqas Imam Malik2 and Amir Hamza2
...ferred due to its unique taste and the highest fruit yield and the biggest fruit size; needs curing under controlled conditions.
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