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Articles by Hamida Abid
Total Records ( 2 ) for Hamida Abid
  Hamida Abid , Javed Ali and Arshad Hussain
  Six commercial wheat varieties (2005-2006 harvest) viz Ghaznavi-98, Auqab, Fakhr-e-Sarhad, Saleem-2000, Khyber 87 and Pirsabak-2005 were tested for physicochemical characteristics and sensory evaluation of bread prepared from these varieties and effect of storage time on the falling number. Changes in the course of one-year storage were evaluated in terms of falling number. It was observed that the physiochemical characteristics of these cultivars were moisture% (14.166, 16.033, 14.93, 14.6, 12.6, 13), Ash% were (1.4, 2, 2, 1.9, 1.6, 1.59), protein % (11.5, 10.7, 11.9, 13.27, 14.5, 15), Gluten index % (8.9, 8.5, 8.4, 9.3, 7.8, 8.7), Fat % (1.9, 1.8, 2.1, 1.8, 1.6,1.6), Fiber % (3.2, 2.7, 2.8, 2.395, 2.8, 2.7) respectively. The overall acceptability of bread prepared from Khyber-87 and Pirsabak-2005 were obtained the highest score i.e. 7.52 and 6.88 as compared to other cultivars. The average falling number during storage for one year at room temperature the average falling numbers of Ghaznavi-98, Auqab, Fakhr-e-Sarhad, Saleem-2000, Khyber-87 and Pirsabak-2005 were 338.5, 267.0, 264.25, 302.6, 355.4 and 266.9 respectively.
  Hamida Abid , Javed Ali , Mohammad Waqas , Yasir Anwar and Javed Ullah
  Four brands of commercially milk samples and unpasteurized milk, produced by farmers collected from Peshawar City (NWFP). These samples and samples of sterilized milk treated with ultra-high temperature (UHT) process, were microbiallly examined. The average minimum TPC of raw milk were 7.05 x 104cfu/ml and maximum were 3.5 x 105cfu/ml, minimum average coliforms were 16.65MPN/ml and average maximum 132MPN/ml, maximum fecal coliforms were 7.65MPN/ml and minimum value =0.3MPN/ml, E. coli O157:H7 were isolated from all samples except S7, Salmonella were also isolates from all raw milk samples, average maximum yeast and mould were 4.3 x 106cfu/ml and minimum were 3 x 104cfu/ml. Storage life study of branded milk at t 4oC, 25oC and 35oC for TPC were indicate that after 45 days TPC were increases and at the end of 90 days TPC were decreases, but in some cases it increases. All above microbes can have a hazardous effect on human body, unpasteurized milk sold by farmers showed a very high total viable count which indicates serious faults in production hygiene, unsatisfactory sanitation and unsuitable storage temperature. On contrast, the UHT milk produced by modern dairies showed a very high quality of microbial standard with a very delicate flavor.
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