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Articles by Saeed Akhtar
Total Records ( 4 ) for Saeed Akhtar
  Ghazal Mairaj , Saeed Akhtar , Arbab Riaz Khan , Zakir Ullah , Saiqa Bibi and Sajid Ali
  The present study was designed to evaluate different honey samples obtained from local market for their quality parameters for assessment of their feasibility for foreign export by comparing it with international standards. The study was conducted at PCSIR laboratories complex, Peshawar, during 2006. The tested samples were evaluated for moisture content, Ash percentage, acid content, HMF and reducing sugars percentage. The moisture content of locally produced honey was in the range of 14.5 to 18.23%. The ash content of locally produced honey samples ranged between 0.047-0.35 which is within the standard limits. The acid content of the honey samples ranged between 19.5 and 38.0 meq kg-1. The HMF contents of locally produced honeys ranged from 5.3 to 23.20 mg kg-1. The content of reducing sugar of the tested samples ranged between 43.14 and 81.40% for the tested samples of locally produced honey. All of the samples were found to be in acceptable range of international standards for all of the tested parameters except for only one sample with lower reducing sugars. These samples were marked to be according to the international standards and are healthy for human consumption.
  Saeed Akhtar and Abdul Moeed Hashmi
  Formation of hydroxymethylfurfural (HMF) during heat treatment and subsequent storage for 90 days of UHT treated and whole milk powder at ambient temperature increases significantly. Values of HMF were significantly higher at 60 and 90 days as compared to the values at 0 and 30 days storage in case of UHT treated milk with fresh milk as standard. The difference between 0 and 30 and 60 and 90 days storage were non significant. The values for the same type of milk but with distilled water as control were significantly different and increased at each time interval i.e. 0, 30, 60 and 90 days. Analysis of reconstituted whole milk powder during the entire storage period with fresh milk as control showed HMF values significantly different at each time interval. The values were significantly different from 0 to 60 days but were non significantly different from 60 to 90 days with distilled water as standard.
  Saeed Akhtar
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  Saeed Akhtar and Faqir Muhammad Anjum
  This study aimed to find out the impact of iron and zinc fortification of Whole-Wheat Flour (WWF) on the acceptability of chapatti. An additional aim was to select suitable storage conditions for fortified flour. Fortified flours were packed in polypropylene woven bags and stored under controlled and ambient conditions of temperature and relative humidity. Chapattis prepared from fortified flours were evaluated for color, taste and flavor. The storage conditions, storage periods and treatments of the flour samples significantly (p<0.05) affected the color, taste and flavor of chapattis. The sensory study of the mineral fortified chapattis revealed that the flour fortified with NaFeEDTA in combination with ZnSO4 or ZnO, stored under controlled conditions is the better choice for organoleptically acceptable mineral fortified chapattis.
 
 
 
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