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Articles by Nuzhat Huma
Total Records ( 4 ) for Nuzhat Huma
  Ayesha Sameen , Faqir Muhammad Anjum , Nuzhat Huma and Haq Nawaz
  Mozzarella cheeses prepared from buffalo, cow and mixture of cow and buffalo milks using commercially available starter cultures (Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus) were analyzed for moisture, fat, protein, ash, pH, acidity and calcium content at different storage days (2, 16, 31, 45 and 60). Cheeses were also evaluated for meltability (to assess the functionality of cooked cheeses) and for various sensory attributes (taste, flavor, texture and overall acceptability) during storage. Cheese composition was significantly affected by milk sources. Buffalo cheese had higher nutritional value while cheese made from mixture of cow and buffalo milk had more meltability and scored more points in all sensory attributes.
  Semee Mumtaz , Salim - Ur - Rehman , Nuzhat Huma , Amer Jamil and Haq Nawaz
  Enrichment of yoghurt with xylooligosaccharide (XO) at different levels was studied with physicochemical and sensory analysis. Yoghurt prepared by incorporation of XO were compared for these characteristics to the yoghurt containing stabilizer (gelatin, 0.4% w/w) in addition to XO. Moisture contents, pH, acidity and total solids were studied. These attributes were significantly affected by the use of stabilizer and rate of XO incorporation. Use of gelatin produced better results in terms of lowering syneresis and improved appearance, body and texture. Addition of XO upto 3.5% did not influence taste and overall acceptability but higher levels contributed aftertaste.
  Semee Mumtaz , Salim-ur- Rehman , Nuzhat Huma and Amer Jamil
  The effect of Xylooligosaccharide (XO) enriched yogurt in addition to basal diet on serum biochemical profile of albino rats assigned to 5 dietary treatments for a period of 21 days were studied. In all groups of rats (n = 5) serum glucose, cholesterol and triglycerides were observed. The weight gain in rats receiving yogurt was higher than those in control group. XO enriched yogurt showed significant improvement in minerals absorption. There was no significant change in serum cholesterol level of rats fed on yogurt with or without XO enrichment but a fair reduction in serum glucose content was noted. XO as a functional ingredient can be incorporated in formulating dairy products with improved health benefits like lowering glucose levels.
  Rabia shabir , Masood Sadiq Butt , Nuzhat Huma and Amer Jamil
  Increasing awareness regarding natural ingredients has led to utilization of functional beverages in diet based therapy. Present project was designed to evaluate safe use of functional drink prepared from green tea active ingredients. Efficacy trial was conducted in male Sprague Dawley rats for period of eight weeks. Functional drinks were prepared by adding catechins and Epigallocatechin Gallate (EGCG) @ 550 mg/500 mL and provided to rats for the period of eight weeks. Four types of studies were conducted consisting of different types of diets i.e. study I (normal diet), study II (high cholesterol diet), study III (high sucrose diet), study IV (high cholesterol+high sucrose diet). The results revealed safety of functional drinks as values for liver and kidney function tests and serum proteins remained in normal range. Organs to body weight ratio were non-significantly effected by functional drinks. Conclusively it can be suggested that functional drinks carrying green tea catechins and EGCG are safe and could be a part of diet therapy for treatments of lifestyle related disorders.
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