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Articles by Haji Akbar
Total Records ( 2 ) for Haji Akbar
  Muhammad Amir Zia , Fazal Hadi , Haji Akbar , Fazal Akbar , Zakir Ullah and Israr Khan
  This research was conducted to characterize B. napus seeds and to compare seeds of different varieties for their compositions. The seeds of ten different Brassica napus varieties namely Cyclon, Star, Vangard, MLCP-048, Bullet, Altex, Con-III, Deffender, Hyola and Dunkled were analyzed for parameters like, pH, electrical conductivity and thousand seed mass. Minerals (Na+ and K+), vitamin C and protein contents were also analyzed. Na+ and K+ were determined by Flame photometer and proteins were analyzed by SDS-PAGE (Sodium dodecyl sulfate polyacrylamide gel electrophoresis). The amount of sodium ranges from 0.020-0.039%. The lowest value of sodium was found in Vangard and the highest in Cyclone. While potassium ranges from 1.14-1.42% with the lowest value for Bullet and the highest for Star. Vitamin C was found in all the varieties in range of 30-96 mg/100 g. The maximum amount of vitamin C was found in Bullet variety while minimum concentration in MLCP-048. Maximum value of pH (6.933) was recorded for MLCP-048, while minimum value for Altex 6.632. The thousand seed mass for cyclone was 5.52 g that was maximum and the lowest value was for bullet variety (3.63 g). Electrical conductivity for different varieties was estimated after different time intervals (20, 40, 60, 80, 100 and 120 min). The overall electrical conductivity determined by conductometer ranged from 0.9-10.4 μ sec. Seeds proteins were analyzed by SDS-PAGE and different numbers of bands showed that variation existed among the different varieties.
  Muhammad Ali , Ikram Ullah , Saeed Ahmad , Hayat Khan and Haji Akbar
  In Pakistan, especially in NWFP tallow is used as commercial deep-frying agent for the traditional fast foods chapli and Shami kebabs and is widely accepted for its color, flakiness, flavor and tenderness. The effect of 10 h continuous commercial kebab frying on the physiochemical parameters of the tallow was studied and evaluated. The tallow was evaluated for ash%, Peroxide Value, Optical Density, Conjugated Dienes, Conjugatet Ttrienes, %FFA, Acid Value and Anisidine Value after 0, 2, 4, 6, 8 and 10 h of frying and the effect of frying kebab resulted in the increase of all these parameters. Results of the linear regression model suggest that frying kebabs have significant correlation with the oxidation of tallow and continuous frying for more than 10 h is not recommended. It is also concluded that kebab frying accelerate the thermal oxidation of the tallow. The results obtained in this experiment propose that POV can be adopted as the standard factor in the evaluation of oxidation of tallow used for the frying kebab and the upper limit will be determined as 28 meq/kg.
 
 
 
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