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Articles by Tabassum Hameed
Total Records ( 4 ) for Tabassum Hameed
  Muhammad Naeem Safdar , Khalid Naseem , Nouman Siddiqui , Muhammad Amjad , Tabassum Hameed and Samina Khalil
  Seven wheat varieties i.e. Inqulab 91, Bhakkar 2002, AS 2002, Shafaq 2006, Sehar 2006, Auqab 2000 and GA 2002 collected from different locations of Punjab were subjected to physicochemical, rheological and sensory analysis to determine their suitability for chapatti preparation during 2006-2008. The quality parameters studied were test weight, 1000 kernel weight, foreign matter, broken/shrunken, damaged grains, moisture, ash, protein, wet and dry gluten, falling number and farinographic properties. Chapattis were prepared from whole-wheat flours and evaluated for colour, taste, flavor, texture, chewing ability, folding ability and overall acceptability. Shafaq 2006 had the maximum test weight (81 kg/hl) thousand kernel weight (41.50 g) and minimum non-edible foreign matter (0.24%), moisture (9.11%) and protein (11.53%) Auqab 2000 had the highest other damaged grains (0.79%), lowest falling number (374) and tolerance index (25 BU) whereas Sehar-2006 had the highest protein (12.78%), wet gluten (29.59%), dry gluten (10.20%), dough development time (5.50 min) and lowest edible foreign matter (0.37%), broken/shrunken grains (0.70%) and softening of dough (43.33 BU). Chapattis prepared from AS 2002 were ranked highest and more acceptable than others. The comparison of studied quality parameters of wheat varieties with Pakistan standard specifications revealed good quality wheat.
  Muhammad Naeem Safdar , Amer Mumtaz , Muhammad Amjad , Nouman Siddiqui and Tabassum Hameed
  A comparative study was done to determine the most suitable storage temperature for tomato paste at which there would be minimum damage to the product quality. Tomato paste samples were prepared, 0.1% sodium benzoate preservative added, stored at 25oC, 6oC and -10oC and were analyzed for chemical parameters as well as subjected to sensory evaluation at 30 days storage intervals till 240 days. A gradual increase in Total Soluble Solids (TSS) and acidity was observed during storage whereas pH and ascorbic acid were decreased. These changes were more pronounced at 25oC than at 6oC and -10oC. Results of sensory evaluation revealed that samples stored at lower temperatures such as 6oC and -10oC remained acceptable after 240 days storage. However, samples were rejected organoleptically at higher temperature storage i.e. 25oC.
  Talat Mahmood , Tabassum Hameed , Nouman Rashid Siddiqui , Amir Mumtaz , Naeem Safdar and Tariq Masud
  Wheat (Triticum aestivum) is one of the most important food grain crops in all South Asian countries especially in India and Pakistan. These countries have diversifying soil and climatic conditions inserting measurable effect on nutritional as well as anti-nutritional parameters of wheat. Wheat varieties included in this study are collected from different agro-ecological zones of Pakistan. Myoinositol hexa-phosphate (phytic acid) one of major anti-nutritional factors wheat. Phytic acid of collected samples was determined to facilitate the crop breeders and agronomists, so that they would also consider this factor while conducting research works. It was observed that wheat varieties showed different levels of phytic acid at different locations. At one location (Islamabad), a variety (Pari-73) showed the highest value of Phytic acid (1.343%) and at other location (Faisalabad), same variety the showed lowest phytic acid (0.74%). This maximum variability (44%) also indicated that there was significant effect of change in location on phytic acid contents of wheat varieties. It is mainly due to presence of available phosphorus reserves in soil as phytate has direct relation to soil phosphorus.
  Muhammad Naeem Safdar , Amer Mumtaz , Tabassum Hameed , Nouman Siddiqui , Samina Khalil and Muhammad Amjad
  Six mango varieties i.e. Chaunsa, Dusehri, Langra, Anwar Ratol, Malda and Fajri were subjected to physicochemical analysis to assess their suitability for jam preparation Storage stability of jam from selected mango varieties (Chaunsa, Dusehri and Anwar Ratol) was also investigated at ambient temperature (25±3°C) and relative humidity 60±6%. Fajri mango had the highest pulp content (77.62%) while Anwar Ratol pulp had the highest total soluble solids (21.9 °Brix), brix/acid ratio (43.80), reducing sugars (5.03%) and total sugars (18.20%). Mango jams were prepared and analyzed for physicochemical, microbial and sensory parameters at 30 days storage interval for 150 days. Anwar Ratol jam had the highest total soluble solids (68.20°Brix), brix/acid ratio (101.79), reducing sugars (19.88%) and total sugars (60.14%) whereas Chaunsa jam had the highest acidity (0.71%) and lowest pH (3.52). No detectable yeast and mold and negligible total viable count were observed in all mango jam samples during 150 days storage period. Sensory evaluation results revealed that Dusehri jam was ranked highest and more acceptable than others. However, all mango jams remained organoleptically acceptable after 150 days storage.
 
 
 
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