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Articles by Rizwana Batool
Total Records ( 4 ) for Rizwana Batool
  Masood Sadiq Butt and Rizwana Batool
  Proteins are essential component of diet performing multifarious role in human body. Present project was an attempt to extract and characterize legumes protein isolates for their functional properties. Four different legumes i.e. cowpea, pigeon pea, peas and mungbean were evaluated for protein content, functional properties and their ability to improve nutritional quality of foods. Cowpea exhibited maximum protein content 27.88±1.95% followed by mungbean, peas and pigeon pea. As for as functional properties are concerned, cowpea protein isolates showed highest bulk density 0.71±0.05 g/cm3 however, maximum protein solubility 82±4.97 was observed in pea protein isolates. Maximum water and oil absorption capacity 163±10.05, 168±11.72% was observed in mungbean and pigeon pea protein isolates, respectively. Likewise different legumes protein isolates showed significant results for emulsifying, foaming and gelling properties.
  Rabia Naz , Faqir Muhammad Anjum , Ghulam Rasool , Muhammad Atif Nisar , Rizwana Batool and Farhan Saeed
  In the domain of food, many efforts were conducted in the past to study the diet and health linkages. However, the variety of food components and their effects on human metabolism demands thorough research scientist to bring systematic and coherent information for the end-user. Thus current research was performed to determine the total Trans fat content in selected brands of hydrogenated vegetable oils which are more popular among people of Pakistan. Five different brands for each of vegetable ghee and margarine were analyzed for assorted physicochemical characteristics and total trans fat content in hydrogenated vegetable oils available in Pakistan. Results showed that physicochemical characteristics varied significantly according to commercial brands. Specific gravity and refractive index revealed non significant variations. Among vegetable ghee samples, the highest value for melting point was found in V3 (37.0°C) and lowest value was observed in the V2 (35.6°C). On the other hand, for margarine it ranged from 37.1-49.7°C. Highest acid value and FFA contents were recorded in M1 (0.25%, 0.5%) and V5 (0.24%, 0.46%). Pakistani vanaspati has iodine value 69% while margarine has 64.7% Total trans fat content was significantly higher for all vegetable ghee, ranged from 5.36-33.03% and in margarine samples these varied from 1.56-23.99%. In the nutshell, quality and stability of V2 and M2 brand from vegetable ghee and margarine was found good and also trans fat content were low in these brands.
  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.
  Rizwana Batool , Masood Sadiq Butt , Mian Kamran Sharif and Haq Nawaz
  The mandate of current study was to explore the supplementation effect of Nigella sativa meal protein isolates in wheat flour for the development of low cost protein dense cookies in order to reduce the threat of protein energy malnutrition. The cookies diameter, thickness and spread factor indicated significant differences among treatments however, non-momentous effect was observed due to storage. The mean values for spread factor of cookies T0, T1, T2, T3, T4 and T5 were 37.56±0.18, 36.07±0.62, 35.08±0.20, 34.68±0.28, 32.28±0.13 and 30.84±0.12, respectively. The highest color scores 7.18±0.21 were assigned to T0 (control) followed and lowest to T5 (6.15±0.32). In case of flavor, the highest score 7.08±0.26 was attained by T0 whereas the lowest was assigned to T5 6.20±0.19. Similarly, the maximum overall acceptability scores 7.14±0.17 were assigned to T0 whilst, the minimum 6.19±0.21 for T5. Overall acceptability scores gradually declined from 6.98±0.35 to 6.52±0.44 during storage.
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