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Articles by M. Tauseef Sultan
Total Records ( 3 ) for M. Tauseef Sultan
  Imran Pasha , Suhaib Rashid , Faqir Muhammad Anjum , M. Tauseef Sultan , Mir M. Nasir Qayyum and Farhan Saeed
  The prevalence of protein energy malnutrition is increasing in developing economies especially in Pakistan owing to poverty and consumer’s reliance on plant sources to meet their energy requirements. The food diversification is one tool to eliminate the protein energy malnutrition and pulses holds potential for their utilization in cereal-based products to improve the protein quality. The core objective of present research investigation is devising strategy to curtail protein malnutrition through composite flour technology. For the purpose, wheat variety (Inqulab-91) and mungbean variety (NM-2006) were used for preparation of flour blends that were further evaluated for their quality and their potential application in baked products. The results regarding the farinographic characteristics indicated that water absorption capacity (60.8%) and mixing tolerance index (120 BU) were higher in 15% and 25% mungbean flour blend, respectively. Moreover, mungbean addition improved some chemical attributes e.g. protein from 5.40-9.30%) fat from 21.3-23.7% and fiber from 0.40-0.95%. Similarly, calorific value also increased from 485-501.1 kcal/100 g. Results pertaining to mineral profile portrayed the increasing tendency for sodium, potassium, iron, magnesium, zinc and manganese with gradual increase in mungbean flour. Sensory characteristics of the product were also improved significantly. In the nutshell, mungbean is an ideal candidate for improving the protein contents of cereal-based products.
  M. Tauseef Sultan , Masood Sadiq Butt , Imran Pasha , Mir M. Nasir Qayyum , Farhan Saeed and Waqas Ahmad
  Varying consumption trends and poor dietary habits had led to widespread prevalence of various lifestyles related disorders including obesity, diabetes and dyslipidemia. The reliance of communities on processed foods is also detrimental factor in their progression. The concerted efforts are required in order to eliminate these problems. In this project, efforts were directed to prepare nutritious dietetic cookies using Black Cumin Fixed Oil (BCFO). Accordingly, formulations of cookies were modified to reduce the fats, sugar and energy level along with provision of some bioactive molecules from BCFO. The results indicated that reduction in fat and sugar levels provided less calorific value to cookies. However, utilization of BCFO (~4%) resulted in some quality retention even at reduced levels of fats and sugars. Furthermore, reducing the level of shortening and sugars resulted in decreased fat contents (45.61%) as compared to control. Similarly, total sugar levels were decreased by 43.17%. These cumulative factors led to dwindled calorific value by 37.98%. The reduction in fats and sugars led to decreased sensory appraisal from trained taste panel. However, at 40% reduction in fats and sugars were quite acceptable owing to presence of BCFO. It further provided protection against lipid per-oxidation as indicated from peroxide value. In the nutshell, preparation of nutritious and dietetic cookies using BCFO is feasible approach to reduce the calorific value of cookies and such novel products hold potential to reduce the obesity and related disorders.
  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.
 
 
 
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