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Articles by Tariq Masud
Total Records ( 10 ) for Tariq Masud
  Asia Latif and Tariq Masud
  This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moisture, 11.8% crude protein, 0.52% ash and 1.3% crude fat. Shelf life of breads was depicted from moisture and yeast and mould count. The results for moisture analysis showed that it was in range of 16.75-37.13%. among different treatments T6 having a combination of 0.32% suhanjna, 3% lecithin and 0.1% ascorbic acid retained maximum moisture and minimum yeast and mould count at the end of storage. Most mould isolated belonged to the genera Aspergillus, Pencillium and Actinomycetes.
  Nuzba Anjum , Tariq Masud and Asia Latif
  Mango fruits (cv. Chausa) were treated with different concentrations of CMC, calcium chloride and beeswax. The mangoes were then placed in boxes, each with a sponge soaked in KMnO4.The mangoes were then stored at refrigerated temperature (8-10°C). The physico-chemical analysis were repeated after seven days interval. Fruits  treated with 2% CMC, showed best behaviour through out storage period with minimum loss of weight, increased ascorbic acid content and was able to conserve better sensory characteristics through entire period of storage.
  Shoukat Bashir , Tariq Masud and Asia Latif
  Wheat flour was replaced with linseed flour at five different levels i.e., 5, 10, 15, 20 and 25%, respectively. Pure wheat flour sample was less in protein, fat and ash contents, but high in moisture contents as compared to all other samples containing linseed flour. Cookies and cakes were separately prepared using all types of flours in standard methods. Cookies and cakes prepared by each treatment were analyzed for moisture, ash, fat and protein contents. The percentage values of moisture, ash, fat and protein of both cookies and cakes increased as the amount of linseed in composite flour was increased. Physical properties of cookies such as average thickness, average width and spread factor were determined. The average thickness and width of cookies increased as the amount of linseed in composite flour was increased but astonishingly spread factor was decreased. Cakes were observed for their overall loaf volume and it was observed that overall volume of cakes decreased as the amount of linseed was increased in the treatment. Finally cookies and cakes were analyzed for different sensory attributes like colour, texture, taste, flavour and overall acceptability. Based on these findings it is concluded that small to moderate inclusion levels of linseed, especially in the range of 10 to 20%, result in favorable baked products. Products prepared with flaxseed not only taste great but also provide enormous health benefits therefore it is highly recommended that this potential important seed must be used extensively in baking industry to provide value added products to consumer.
  Tariq Masud and Khalida Sultana
  Fifteen strains each of L. delbrueckii ssp. bulgaricus and S. thermophilus were screened and out of these, 9 strains of L. delbrueckii ssp. bulgaricus and 7 strains of S. thermophilus produced a desired amount of T.A.% at given period of time and temperature. It was further observed that strains of L. delbrueckii ssp. bulgaricus produced more developed acidity as compared to strains of S. thermophilus in all tested temperatures. Moreover, there was a variation among these strains for their developed acidity. There was an inverse relationship between generation time and acidity. S. thermophilus strain showed greater generation time that varied from 90.32 to 110.00 minutes and produced 1.32 to 1.10% T.A. Generation time for L. delbrueckii ssp. bulgaricus varied from 70.21 to 80.12 minutes and produced 1.35 to 1.23% T.A. at their respective optimum temperature.
  Hamad Siddiqui , Tariq Masud and Muhammad Arif
  pH and temperature conditions do effect bacterial growth and phage infectivity and development. Bacteria grew better in media at pH 7.0 as compared to other tested pH. Most of these phages showed earlier lysis of host bacteria in cultures at pH 6.5 and maximum phage titre was recorded at pH 7.0. In case of temperature bacteria showed better growth rate at 37°C as compared to 32 and 42°C respectively.
  Saqib Hussain , Tariq Masud and Karam Ahad
  The present study was undertaken to access the residue of commonly used pesticides viz Cypermethrin, Methamedophos, Monocrotophos, Cyfluthrin, Dialdrin and Methyl Parathian respectively in three varieties of Mango being collected from the grower fields in Multan division. The samples were treated with organic solvent Cyclohexane and ethylacetate (1:1), cleaned on Gel Permeation Chromatograph (GPC) and analyzed on auto system Gas Chromatograph (GC) with electron capture detector (ECD). All the samples were found to be contaminated with a degree of variation of pesticides residue studied. However, all the samples were within permissible limits being set by FAO/WHO with reference to public health.
  Nadia Ashfaq and Tariq Masud
  Different types of ready to eat foods were analyzed for the detection and estimation of the added synthetic food colours. A total of 72 different samples of sweet meats and confectioneries were randomly collected from large and small shops of Rawalpindi Cantt. Quantities of the permitted colouring matter among the tested samples were found within the range of 18-220 ppm. 47.56% of the samples contained non-permitted food colours. Incidences of the use of non-permitted food colours and colours above permissible limits were higher in case of the unorganized food makers.
  Shahid Younus , Tariq Masud and Tariq Aziz
  This study was planned to evaluate and compare the quality of market yoghurt and dahi. Different samples of plant made yoghurt and dahi available in local markets of Islamabad and Rawalpindi were randomly collected and analyzed for physico- chemical, microbiological and organoleptic properties. Physico-chemical analysis revealed that plant made yoghurt samples were consistent and hardly showed any variation as compared to dahi. Microbiological examination showed that total viable count in yoghurt brands was less than dahi. The coliform count was nil or ignorable in yoghurt brands but dahi contained large number of coliform bacteria. Organoleptically, plant made yoghurt was found more suitable as compared to dahi.
  Ayesha Ahmad and Tariq Masud
  Eight commercial wheat varieties viz Faker-e-Sarhad, SMN-96, Saleem-2000, Khyber-87, Baktawar-92, Noshehra-96, Tatar and Saleem-2000 were tested for physical characteristic. It was observed that % dockage, test weight and thousand kernel weight showed significant variations due to wheat varieties and varied from 0.136-1.35%, 75.83-79.67 Kg hl-1 and 30.39-39.55 g respectively. However, non-significant differences were observed in length and width of the grains, which ranged from 7.50-8.00 mm and 4.17-4.97 mm. In general, investigations conclude superior performance of Khyber-87 as compared to other tested cultivars.
  Habib Ahmed Rathore , Tariq Masud , Shehla Sammi and Aijaz Hussain Soomro
  The effect of storage on physico-chemical changes such as weight loss (wt. loss), total soluble solids (TSS), titratable acidity (TA) and sensory evaluation such as skin color (SKC), flesh color (FLC), texture (TEX), taste (TAS) and flavor (FLA) of packaged Dosehari mango in cardboard carton of export quality, having one hole in each sidewall on four sides confronting each other, in order to maintain the modified atmosphere were recorded after an interval of 3 days at ambient temperature (32-35°C with 53.6-78.8% RH). The data obtained were statistically analyzed for Analysis of Variance (ANOVA) by using 2-Factorial Complete Randomized Design (CRD) and Duncan`s Multiple Range Test (DMRT) was applied to compare the mean values obtained. A significant effect of storage (P<0.05) on Dusheri variety of mango was observed and had an increasing trend of average percent wt. loss (0.00 to 36.1 %), TSS (10 to 25.27 %), and decreasing trend of percent TA (0.5% to 0.094 %) with an average mean of 15.67 %, 11.55 % and 0.28% respectively during 15 days of storage period. The SKC score was increased from 5.0 to 8.70, FLC (5.0 to 8.44), TEX (6.00 to 8.68), TAS (5.00 to 8.46) and FLA score was increased from 5.0 to 7.61 with an average means of 4.22, 4.01, 4.43, 4.32, and 3.84 respectively during 15 days of storage at ambient temperature. It was also observed that in general the SKC score had increased up to (6.91) at 6th day, FLC (5.73), TEX (6.83), TAS (6.07) and FLA (5.67) score had increased at 3rd day of storage and then gradual decreased to 1.25, 1.83, 1.35, 1.67 and 1.57 respectively at 15th days of storage, therefore, showing an increasing trend first and then significant decreased of SKC, FLC, TEX, TAS and FLA score respectively during storage. Whereas control showed higher percentage of wt. loss (19.88%), lower retention of TSS (9.43%) or TA (0.15%), and very low score of other quality parameters such as SKC (1.71), FLC (1.58), TEX (1.82), TAS (1.61) and FLA (1.47), respectively during 15 days of storage period.
 
 
 
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