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Articles by Ghulam Rasool
Total Records ( 3 ) for Ghulam Rasool
  Ali Asghar , Faqir Muhammad Anjum , C. Allen Jonathan , Ghulam Rasool and Munir A. Sheikh
  Modified whey protein concentrate (mWPC) is an important functional ingredient having wide range of application in food products. Important functional properties of the whey protein are hydrophilic, swelling and water retention capacity and its ability to absorb and bind water is useful in connection with frozen doughs which are mixed, formed and then held in frozen storage for some length of time before being thawed, proofed and baked. Major objective was to determine the effect of modified whey protein concentrates on instrumental texture profile analysis (TPA) of frozen doughs made from flour with different protein contents. Three commercial wheat flours of protein contents 9.2, 12.7 and 14.2% were studied for making frozen dough. Flours with 9.2 and 14.2% protein contents were fortified with 5% mWPC while 12.7% protein contents flour with 2.5% mWPC. Doughs were prepared by mixing all the ingredients in the dough mixer and after resting divided into different pieces and stored in the walk in freezer at -4oF. The values of texture profile analysis of the frozen doughs after thawing for hardness, cohesiveness, gumminess, adhesiveness and springiness were determined with LFRA Texture Analyzer. TPA of dough samples was performed on fresh i.e. zero day and then after 15, 30 and 60 days to study the effect of storage and mWPC treatments on TPA parameters of frozen dough. Values of instrumental texture parameters of frozen dough were affected significantly by the addition of mWPC treatments and a significant decrease in the values of hardness, cohesiveness, gumminess and springiness were observed with its addition in dough samples. Results also represent significant effect of different storage periods on TPA parameters of frozen dough showing upward trends in the values of hardness and gumminess while decreasing values of cohesiveness, adhesiveness and springiness were recorded with the increasing storage periods.
  Rabia Naz , Faqir Muhammad Anjum , Ghulam Rasool , Muhammad Atif Nisar , Rizwana Batool and Farhan Saeed
  In the domain of food, many efforts were conducted in the past to study the diet and health linkages. However, the variety of food components and their effects on human metabolism demands thorough research scientist to bring systematic and coherent information for the end-user. Thus current research was performed to determine the total Trans fat content in selected brands of hydrogenated vegetable oils which are more popular among people of Pakistan. Five different brands for each of vegetable ghee and margarine were analyzed for assorted physicochemical characteristics and total trans fat content in hydrogenated vegetable oils available in Pakistan. Results showed that physicochemical characteristics varied significantly according to commercial brands. Specific gravity and refractive index revealed non significant variations. Among vegetable ghee samples, the highest value for melting point was found in V3 (37.0°C) and lowest value was observed in the V2 (35.6°C). On the other hand, for margarine it ranged from 37.1-49.7°C. Highest acid value and FFA contents were recorded in M1 (0.25%, 0.5%) and V5 (0.24%, 0.46%). Pakistani vanaspati has iodine value 69% while margarine has 64.7% Total trans fat content was significantly higher for all vegetable ghee, ranged from 5.36-33.03% and in margarine samples these varied from 1.56-23.99%. In the nutshell, quality and stability of V2 and M2 brand from vegetable ghee and margarine was found good and also trans fat content were low in these brands.
  Muhammad Suhail Ibrahim , Ghulam Rasool , Sarfraz Hussain and Zafar Alam
  Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235, 240, 245, 250 and 255 mL). Firstly all the ingredients were weighed by using the electrical balance. Eggs and vinegar was cooled at 10-13°C. After washing and cleaning. Eggs were deshelled.spices and eggs were blended for 2 min. Pouring of oil was started drop by drop at first and then remaining oil was added. Packaging was done in already hygienically cleaned bottles. The product was stores under controllable conditions. During the storage period the product was analyzed for moisture, crude protein, total ash, crude fat,and acidity. The sensory evaluation of the product was also made when stored under controlled conditions. The result of the investigation was statistically analyzed and interpreted. The present project was carried out to study the effect of corn oil on the different quality characteristics of mayonnaise. Different concentrations of corn oil were used to prepare mayonnaise samples. The mayonnaise samples were prepared by using 235, 240, 245, 250 and 255 mL of corn oil. Theses samples were tested for chemical properties like moisture, crude protein, crude fat, total ash, peroxide value and acidity. Among the sensory characteristics it was evaluated for its taste, texture, flavor and overall acceptability during 40 days of storage period. The test was made after 10 days interval up to 40 days. Among chemical characteristics the effect of different oil concentration was non-significant for fat and acidity. While as sensory characteristics were concerned color, flavor, taste, texture and overall acceptability decreased by increasing oil concentration. The last result was shown by the mayonnaise sample prepared by using 235 mL of corn oil. The concentration of 235 mL of corn oil showed good quality attributes especially with respect to its sensory evaluation such as color, taste, texture, flavor and overacceptibility of mayonnaise. Mayonnaise prepared by using 235 mL of corn oil also showed good emulsion stability than others.
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