Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by Muhammad Mushtaq Ahmad
Total Records ( 2 ) for Muhammad Mushtaq Ahmad
  Salim-ur-Rehman , Sarfraz Hussain , Haq Nawaz , Muhammad Mushtaq Ahmad , Nuzhat Huma and Waseem Ahmad Virk
  The aim of this study was to develop methodology for the preparation of Lathyrus sativus (matri)-bovine milk blend and its quality evaluation through physico-chemical and sensory analyses. Different pre-treatments were applied to detoxify and dehulled grains in order to inactivate lipoxygenase and to improve flavour of milk including heating, immersion in ethyl alcohol and pH adjustment. The results exhibited that the milk sample having 5% skim milk powder, 5% Lathyrus sativus (LS) milk, 3% sugar and 1.68% fat (T3) was declared the best with regard to all the parameters of sensory evaluation. Skim milk powder and LS milk at a ratio of 50:50 on total solids basis produced the most acceptable product.
  Salim-ur-Rehman , Haq Nawaz , Muhammad Mushtaq Ahmad , Sarfraz Hussain , Anjum Murtaza and Shahid Hafeez Shahid
  Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100oC for 1h produced soymilk with mild beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60% of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility