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Articles by Atif Nisar Ahmad
Total Records ( 3 ) for Atif Nisar Ahmad
  Sh.M. Nawaz , Iftikhar Ahmad , Muhammad Nasir and Atif Nisar Ahmad
  Various techniques for the microdust particles (ericlotoxins) eradication from raw cotton were trialed. Autoclave method was found the most suitable with maximum removal of the Byssinosis causative with minimum effect upon the cotton chemical constituents while washing and flash heating affected the constituents significantly.
  M. Tauseef Sultan , Masood Sadiq Butt , Atif Nisar Ahmad , Naveed Ahmad , Muhammad Amanullah and Rizwana Batool
  Nigella sativa L. (Black cumin) is important medicinal plant and hold religious importance too. The core objective of present research study was to utilize Black Cumin Essential Oil (BCEO) as functional ingredients to improve the nutritive quality and thymoquinone contents of cereal-based bakery products. The results indicated that addition of essential oil influenced the physical and chemical characteristics of cookies non-significantly. Thymoquinone contents of cookies were highest in cookies containing 0.3% BCEO (7.25±0.482 mg/100 g) as compared to control (0.0 mg/100 g). Additionally, BCEO improved the oxidative stability of the cookies as indicated from decreased Peroxide Value (POV) and TBA value. Moreover, progressive increase in essential oil in cookies formulation didn’t confer any deleterious impact on overall acceptability and judged by the trained taste panel during sensory appraisal. Present research investigation brightened the prospects of using black cumin essential oil in different food products that may produce healthy impact on end consumers.
  Muhammad Tauseef Sultan , Atif Nisar Ahmad , Muhammad Suffyan Saddique , Mona Aghazadeh , Muhammad Imran , Mir Muhammad Nasir Qayyum and Muhammad Sibt-e-Abbas
  In the last few decades, the awareness among populations escalated about the safety issues of food additives that also resulted in global shift of consumers towards utilization of products with natural ingredients. Generally, spices like garlic and ginger are widely used in the cuisines and traditional medicines. In the present research, dried garlic and ginger powder were purchased from local market of Layyah and their antioxidant and antimicrobial potential was assessed. The results indicated the varied nutritional composition e.g. garlic contains less amounts of total sugars and higher amounts of ascorbic acid as compared to inverse trends in ginger for same traits. Both garlic and ginger contain significant amounts of macro and micro minerals. Dried ginger powder showed higher antioxidant potential as compared to the garlic. Ginger contains higher amounts of total polyphenols 826.74±37.01 mg GAE/100 g as compared to the garlic 297.80±10.72 mg GAE/100 g. Dried ginger powder showed higher inhibition of 63.74±2.23% as compared to 44.12±1.89% for garlic powder. The antimicrobial potential of the dried garlic and ginger powder yielded varied results as garlic was slightly more effective antimicrobial agent than ginger with the exception of campylobacter. However, the results regarding antimicrobial potential are based on the unidentified strains of microorganisms isolated from local fruit juices. Overall, the results indicated the potential of dried garlic and ginger powder as natural antioxidants and antimicrobial agents.
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