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Articles by Amer Mumtaz
Total Records ( 3 ) for Amer Mumtaz
  Muhammad Amjad , Muhammad Naeem Safdar , Amer Mumtaz , Khalid Naseem , Saeeda Raza and Samina Khalil
  Seven wheat varieties i.e. Inqulab 91, Bhakkar 2002, AS 2002, Shafaq 2006, Sehar 2006, Auqab 2000 and GA 2002 collected from different locations of Punjab were subjected to physicochemical, rheological, minerals (copper, manganese, iron, zinc) and sensory analyses to determine their suitability for leavened flat bread (naan) preparation. Naans were prepared from different wheat flours and evaluated for colour, taste, flavor, texture, chewing ability, folding ability and overall acceptability. It was observed that Shafaq 2006 had the highest test weight (81.50 kg/hl), thousand kernel weight (41.20 g), zinc (8.50 mg kg-1) and lowest broken/shrunken grains (0.79%), insect damaged grains (0.45%), moisture (12.92%) and dough stability (4.11%), Bhakkar 2002 had the maximum broken / shrunken grains (1.61%), ash (0.61%), falling number (432) and minimum water absorption (54.05%), dough development time (2.21 min) and manganese (5.29 mg kg-1), whereas Sehar-2006 had the highest protein (10.84%), wet gluten (27.56%), dry gluten (9.35%), dough development time (4.12 min), copper (4.68 mg kg-1) and lowest edible foreign matter (0.42%), tolerance index (35.00 BU) and iron (14.80 mg kg-1). Naans prepared from Auqab 2000 were ranked highest and more acceptable than others.
  Muhammad Naeem Safdar , Amer Mumtaz , Muhammad Amjad , Nouman Siddiqui and Tabassum Hameed
  A comparative study was done to determine the most suitable storage temperature for tomato paste at which there would be minimum damage to the product quality. Tomato paste samples were prepared, 0.1% sodium benzoate preservative added, stored at 25oC, 6oC and -10oC and were analyzed for chemical parameters as well as subjected to sensory evaluation at 30 days storage intervals till 240 days. A gradual increase in Total Soluble Solids (TSS) and acidity was observed during storage whereas pH and ascorbic acid were decreased. These changes were more pronounced at 25oC than at 6oC and -10oC. Results of sensory evaluation revealed that samples stored at lower temperatures such as 6oC and -10oC remained acceptable after 240 days storage. However, samples were rejected organoleptically at higher temperature storage i.e. 25oC.
  Muhammad Naeem Safdar , Amer Mumtaz , Tabassum Hameed , Nouman Siddiqui , Samina Khalil and Muhammad Amjad
  Six mango varieties i.e. Chaunsa, Dusehri, Langra, Anwar Ratol, Malda and Fajri were subjected to physicochemical analysis to assess their suitability for jam preparation Storage stability of jam from selected mango varieties (Chaunsa, Dusehri and Anwar Ratol) was also investigated at ambient temperature (25±3°C) and relative humidity 60±6%. Fajri mango had the highest pulp content (77.62%) while Anwar Ratol pulp had the highest total soluble solids (21.9 °Brix), brix/acid ratio (43.80), reducing sugars (5.03%) and total sugars (18.20%). Mango jams were prepared and analyzed for physicochemical, microbial and sensory parameters at 30 days storage interval for 150 days. Anwar Ratol jam had the highest total soluble solids (68.20°Brix), brix/acid ratio (101.79), reducing sugars (19.88%) and total sugars (60.14%) whereas Chaunsa jam had the highest acidity (0.71%) and lowest pH (3.52). No detectable yeast and mold and negligible total viable count were observed in all mango jam samples during 150 days storage period. Sensory evaluation results revealed that Dusehri jam was ranked highest and more acceptable than others. However, all mango jams remained organoleptically acceptable after 150 days storage.
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