Irfan Ullah and Abbas Ullah Jan
...uits, vegetables, sugar, beverages, wheat and wheat flour, rice, other cereals, pulses, oil and fats, tea and coffee, backed products and other food. Economic factors such as food commodities price and household’s income and their socio-economic and demographic characteristics are included in the model. Results indicate that with an increase in the age, household consume more of meat, fruit, wheat and wheat flour, pulses, tea and coffee, backed products ...
Masooma Munir1,2*, Aqsa Qayyum1, Saeeda Raza1, Nouman Rashid Siddiqui1, Amer Mumtaz1, Naeem Safdar1, Sahar Shible1, Sohaib Afzal3, Saiqa Bashir4
...eds were used to prepare beverage at three supplementation levels i.e. 0.2, 0.3 and 0.4%. Sensory evaluation of basil seed drink revealed that 0.3% basil seeds supplemented drink was 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, healt...
Samra Imran1,* and Afifa Tanweer2
...lar intake of carbonated beverages, packaged juices and tea by the participants was associated with poor anthropometric measurements. Contrary to the study hypothesis, increased compliance to GFD and other demographic and dietary factors were not found to be associated with improved nutritional status of the study participants. Results of the present study clearly indicated that the nutritional status of celiac patients could not be predicted exclusively on th...
Fouzia Tabssum1* and Syed Shahid Ali2
...ication of the juices in beverage industries, tea making, and wastewater treatment among others. The present investigation was undertaken to isolate pectinase-producing bacteria from local habitats. To enrich the diversity of isolated bacteria that produce pectinase, samples were collected from the soil, water, fruits and vegetables wastes. Initial screening of pectinase producing bacteria was carried out on pectin containing agar plates of pH 7 incubated at 3...
Fouzia Tabssum1* and Syed Shahid Ali2
...ication of the juices in beverage industries, tea making, and wastewater treatment among others. The present investigation was undertaken to isolate pectinase-producing bacteria from local habitats. To enrich the diversity of isolated bacteria that produce pectinase, samples were collected from the soil, water, fruits and vegetables wastes. Initial screening of pectinase producing bacteria was carried out on pectin containing agar plates of pH 7 incubated at 3...
Irfan Ullah*, Abbas Ullah Jan, Muhammad Fayaz, Amjad Ali and Atta Ullah Shah
...uits, sugar, vegetables, beverages, wheat and wheat flour, rice, other cereals, pulses, oil and fats, tea and coffee, backed products and other food were considered for the study. The data given in the survey regarding commodity prices, quantity consumed, households’ food expenditures and demographic characteristics were considered for analysis. The uncompensated own price elasticity for milk, fruits, and baked products is greater than unity which sugges...
Iram Fatima1*, Imran Pasha1, Ambreen Saddozai2, Shahid Nadeem3, Amer Mumtaz4 and Saqib Jabbar4
... various snacks and beverages sold in the streets of Faisalabad, Pakistan. The three zones of city were selected for the purpose of sample collection. Mean prevalence of E. coli 61.7% was indicated by Spread plate method. Prevalence of Total plate count checked and pathogenic count was calculated in CFU/g and CFU/ml, mean CFU for E. coli and TPC was (3.39×104 to 3.15×105). Total ...
Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1
...ich ready-to-serve (RTS) beverage by the combination of different ratios of apple and autumn olive juice (T1= Apple 100% + Autumn olive 0%, T2 = Apple 80% + Autumn olive 20%, T3= Apple 60% + Autumn olive 40%, T4 = Apple 40% + Autumn olive 60%, T5 = Apple 20% + Autumn olive 80%, T6 = Apple 0% + Autumn olive 100%) and to study its physico-chemical profile (pH, acidity, total soluble solids (TSS), reducing sugars, non-reducing sugars, total sugars, vitamin C), an...
Jabeen Farheen1,2*, Simeen Mansoor1 and Maria Abid1
...frequent use of meal and beverages having food color additives (FCAs) may cause mutation in humans’ proto-oncogenes which leads to carcinogenicity. The current findings aimed to evaluate the genotoxic impact of widely used azo FCAs on the cell cycle by using onion as a model plant. The study was designed in a complete randomized design where the grown onion roots were exposed to 0%, 0.001%, 0.01%, 0.1%, and 1% concentration of FCA for 120 hours for macro...
Rahmat Gul1*, Imran Khan1, Iftikhar Alam2, Zia Uddin1 and Zafar Iqbal3
... (n = 12), beverages (n = 12), miscellaneous (n = 14), and functional foods (n = 7). The Food Frequency Questionnaire list comprised 80 food items organized by food groups with eight categories of frequency of consumption. In conclusion, the Food Frequency Questionnaire included the most relevant food items in Ramadan fasting month. Ramadan specific Food Frequency Questionnaire has...
MUHAMMAD ASLAM1*, MISBAH IRSHAD1, AMINA ASGHAR1, ASAD GULZAR1, ZAHRA NOREEN2, ABRAR HUSSAIN2, SHAHID MASOOD3, MUHAMMAD KAMRAN SHAHID1, RASHAD MEHMOOD4, KAYNAT SALEEM5 & SAJID IQBAL1
... energy drinks and other beverages. The aim of this work was to determine the caffeine concentration, pH and acidity in a few energy drinks brands namely sting, booster six B, gourmet spark and powerful locally available in Lahore, Pakistan, and to compare the results with the labeled caffeine concentration and FDA recommended concentration, which is maximum 400 mg/day. The maximum amount of caffeine determined in Gourmet spark was 9.89 mg /100 ml, whereas pow...
Salim Saifullah, Muhammad Ilyas, Bashir Ullah and Sanam Zarif Satti*
... a variety of sweets and beverages, including syrup, marmalade, jellies, and jams. Therefore, high vitamin C content as well as TDW and TSS characteristics for rosehips are desired and preferable....
Asad Ullah, Abdur Rashid and Sher Aman
Khial Badshah and Zakaullah
...in perfumery and various beverages. Cultivation of the crop is being tried at Peshawar. The literature on the diseases of the crop was. therefore, reviewed.
Kvarts Khava (1958) carried out studies on the infectious wilting (Fusariosis) in basil. The plants in the nursery were found severely attacked by a species of Fusarium causing longitudinal stripes on the stem and chlorotic spots on leaves which wilt and fall prematuiely. The pat...
Plinio Vargas Zambrano1*, Luis Vásquez Cortez2,3, Julio Ibarra Arteaga4, Camilo Chávez Ceballos4 and Ramona Párraga Alava1
...efir-type fermented milk beverage. A completely randomized design was used where C (control) presented the percentages of natural kefir; T1 1Lt/ 3mlA; T2 1Lt/ 5mlA; T3 1Lt / 7mlA with three treatments and three replicates. Garlic extraction was carried out by a mechanical method which used a KM grater which consists of generating friction on a surface with sharp holes to separate the fibers into particles, colorimetry analysis ...
Abdussalam Muhyideen Zainab Funmilayo and Lee-Hoon Ho*
... techniques practised in beverage industry for prolonging shelf life of juice. This research was conducted to determine effect of storage time on the biochemical and microbiological quality of enzymatically pasteurized beetroot juice. A 3:1 ratio was used to blend the beetroot pulp with distilled water. After that, pectinase was added at a concentration of 1.5 U/mL for 4hrs and 40°C, and then clarified with pectinase and cellulase and their combination, at...
Roshita Ibrahim1*, Mohd Firza Ahmad Fauzi1 and Mohd Nizam Lani2
...quo;s range of wholesome beverages. The investigation involves creating a drink with suspended black jelly mushroom pieces and sweetening it with various agents like sucrose, xylitol, erythritol, stevia, and honey. The study evaluates the drinks’ physicochemical, and functional properties, including sensory acceptability to see the potential utilization of low-calorie sweeteners. The analysis covers parameters like total soluble solids (TSS), caloric con...
Nutritional Composition and Sensory Evaluation of Green, Oolong and Black Teas of Sacha Inchi Leaves
Zarinah Zakaria1*, Nur Nabilah Norsham1, Nur Hasyimah Mat Shah1, Nurul Zaizuliana Rois Anwar1, Napisah Hussin2, Fauziah Tufail Ahmad3, Faridah Yahya3 and Norshazila Shahidan4
...alue-added foods for the beverage industry.
...
Norsyasya Shari1, Nur Nabilah Husin1, Zalilawati Mat Rasid1, Maaruf Abdul Ghani2 and Noroul Asyikeen Zulkifli1*
...ated into ready-to-drink beverage in response to the changing lifestyles and the growing health concerns among people nowadays, which influenced people towards choosing dairy product alternatives. The aim of the research was to ascertain the physico-chemical, nutritional properties and sensory characteristics of formulated CMD. Formulated CMD contains coconut milk, water, carboxymethyl cellulose (CMC), glyceryl monostearate (GMS) and sodium benzoate. There wer...
