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Articles by Faqir M. Anjum
Total Records ( 2 ) for Faqir M. Anjum
  Mian K. Sharif , Masood S. Butt , Faqir M. Anjum and Haq Nawaz
  Microwave stabilized defatted rice bran was supplemented in commercial straight grade wheat flout @ 10, 20, 30, 40 and 50% supplementation level to prepare fiber and mineral enriched cookies. Cookies were analyzed for physical analysis, dietary fiber, mineral content (Na, K, Ca and Mg) and sensoric attributes to find out the most suitable compositions for commercialization. Overall, rice bran supplementation improved dietary fiber content and mineral profile of the cookies. On the basis of physical analysis and sensoric attributes, it was concluded that defatted rice bran can be substituted upto 10 to 20% in wheat flour to prepare rice bran supplemented cookies without adversely affecting quality attributes.
  Muhammad Imran , Faqir M. Anjum , Masood S. Butt and Zia A. Chatha
  This study focuses on impact of consuming "Bio-omega-3" eggs on serum lipids profile of humans with a view to improve the nutrient intake of consumers in a palatable and acceptable commodity. Twenty four statin-treated volunteers with moderate hypercholesterolemia ranging in age from 25-40 years old having no diagnosed heart disease were selected from the community. Average increment in HDL-cholesterol (by 10.27%) and decrease in serum lipids concentration (by 14.18%) without significantly altering the circulating total cholesterol levels was found in human subjects after consumption of omega-3 fatty acids-enriched eggs as compared to control eggs. LDL-cholesterol, total protein, albumin and glucose concentration remained unchanged after consumption of experimental eggs (p<0.05). The results of the present study demonstrated that eggs that are enriched with omega-3 fatty acids may offer the public an alternative. With such modifications, the omega-3 fatty acids-enriched eggs may be more healthful than the conventional eggs.
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