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Articles by Imran Pasha
Total Records ( 6 ) for Imran Pasha
  Imran Pasha , Faqir Muhammad Anjum and Masood Sadiq Butt
  Grain hardness is arguably the single most important determinant of wheat grain quality and utilization and forms the basis of differentiating world trade of wheat grain. The present study was carried out to determine the texture of spring wheats using starch granule-associated friabilin, a 15kDa protein, as biochemical marker and their relationship with other hardness methods, chemical and quality parameter. Kernel texture estimated by near infrared reflectance (HNIR), pearling value (PV) and particle size index (PSI) ranged from 63.83-71.33, 63.00-84.88, and 16.33-29.33, respectively. Most of the spring wheat varieties fall in the category of medium hard possessing faint friabilin band. HNIR positively correlated with water absorption (r = 0.90) and zeleny value (r = 0.38), while negatively related with cookies spread factor (r = -0.58). Friabilin did not correlate with any quality parameter while relationship between other methods of hardness and quality parameters were observed.
  Imran Pasha , Suhaib Rashid , Faqir Muhammad Anjum , M. Tauseef Sultan , Mir M. Nasir Qayyum and Farhan Saeed
  The prevalence of protein energy malnutrition is increasing in developing economies especially in Pakistan owing to poverty and consumer’s reliance on plant sources to meet their energy requirements. The food diversification is one tool to eliminate the protein energy malnutrition and pulses holds potential for their utilization in cereal-based products to improve the protein quality. The core objective of present research investigation is devising strategy to curtail protein malnutrition through composite flour technology. For the purpose, wheat variety (Inqulab-91) and mungbean variety (NM-2006) were used for preparation of flour blends that were further evaluated for their quality and their potential application in baked products. The results regarding the farinographic characteristics indicated that water absorption capacity (60.8%) and mixing tolerance index (120 BU) were higher in 15% and 25% mungbean flour blend, respectively. Moreover, mungbean addition improved some chemical attributes e.g. protein from 5.40-9.30%) fat from 21.3-23.7% and fiber from 0.40-0.95%. Similarly, calorific value also increased from 485-501.1 kcal/100 g. Results pertaining to mineral profile portrayed the increasing tendency for sodium, potassium, iron, magnesium, zinc and manganese with gradual increase in mungbean flour. Sensory characteristics of the product were also improved significantly. In the nutshell, mungbean is an ideal candidate for improving the protein contents of cereal-based products.
  M. Tauseef Sultan , Masood Sadiq Butt , Imran Pasha , Mir M. Nasir Qayyum , Farhan Saeed and Waqas Ahmad
  Varying consumption trends and poor dietary habits had led to widespread prevalence of various lifestyles related disorders including obesity, diabetes and dyslipidemia. The reliance of communities on processed foods is also detrimental factor in their progression. The concerted efforts are required in order to eliminate these problems. In this project, efforts were directed to prepare nutritious dietetic cookies using Black Cumin Fixed Oil (BCFO). Accordingly, formulations of cookies were modified to reduce the fats, sugar and energy level along with provision of some bioactive molecules from BCFO. The results indicated that reduction in fat and sugar levels provided less calorific value to cookies. However, utilization of BCFO (~4%) resulted in some quality retention even at reduced levels of fats and sugars. Furthermore, reducing the level of shortening and sugars resulted in decreased fat contents (45.61%) as compared to control. Similarly, total sugar levels were decreased by 43.17%. These cumulative factors led to dwindled calorific value by 37.98%. The reduction in fats and sugars led to decreased sensory appraisal from trained taste panel. However, at 40% reduction in fats and sugars were quite acceptable owing to presence of BCFO. It further provided protection against lipid per-oxidation as indicated from peroxide value. In the nutshell, preparation of nutritious and dietetic cookies using BCFO is feasible approach to reduce the calorific value of cookies and such novel products hold potential to reduce the obesity and related disorders.
  Ambreen Naz , Masood Sadiq Butt , Imran Pasha and Haq Nawaz
  In the current project, indigenously grown promising watermelon variety (Sugar baby) was characterized for its antioxidant potential. The watermelon juice and lycopene extract were quantified by HPLC that depicted 4.53±0.05 and 6.27±0.06 mg/100mL of lycopene, respectively. Furthermore, the watermelon juice and lycopene extract showed Total Phenolic Contents (TPC), beta-carotene assay, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) as 23.63±1.09 and 97.15±5.01 mg/100g GAE, 49±3.10 and 73±3.20%, 29.11±1.91 and 57±3.22% and 21.67±1.21 and 37.60±1.12 mM FRAP/g, respectively. Consequently, the watermelon proved as a good source of antioxidant with special reference to lycopene.
  Madiha Rohi , Imran Pasha , Masood Sadiq Butt and Haq Nawaz
  Wheat is a vital crop having imperative nutrients for human diet e.g., protein and certain B-vitamins (thiamin, riboflavin, niacin and pyridoxine), well-intentioned for body metabolic processes. These vitamins are concentrated in grain outer layer thus milling process affects these vitamins to a larger extent and may reduce their level. The aim of the present study is to determine the level of protein and B-vitamins in whole wheat and straight grade flours of different spring wheats. Ten spring wheat varieties were procured from different parts of the country, milled and quantified. The protein content was determined by Kjeldhal’s method and B-vitamins were analyzed through High Performance Liquid Chromatography (HPLC) using UV-VIS detector. Results revealed that the level of protein as well as the B-vitamins was high in whole wheat flours of spring wheats as compared to straight grade flour. Only 3, 15, 6 and 6% of thiamin, riboflavin, niacin and pyridoxine of whole wheat flour was detected in straight grade flour. Simple Pearson’s correlation has been studied among wheat B-vitamins and its protein content which exhibited that in whole wheat flour a positive correlation for protein content with thiamin (r = 0.54), riboflavin (r = 0.07) and niacin (r = 0.22) whereas in straight grade flour protein concentration was examined to be positively correlated with riboflavin concentration (r = 0.19) only. Conclusively, the results of the current study are useful for different stake holders for their intended uses.
  Mahwash Aziz , Imran Pasha , Faqir Muhammad Anjum and Mahr-un- Nisa
  Maillard model systems were prepared by using asparagine and glutamine as amino acids and glucose and fructose as reducing sugars. Acrylamide is the toxic compound that is produced during Maillard reaction among amino acids and sugars. So, in the current study, various mitigation strategies were utilized in these model systems to reduce the toxic effects of acrylamide. These mitigation strategies include vacuum treatment, application of calcium chloride as a cation and utilization of pectin. Afterward, acrylamide concentration was determined in these model systems by Gas Chromatography-mass Spectrometry (GC/MS) technique and progressive decrease was observed in acrylamide content by using different treatments. Maximum acrylamide concentration was observed in control i.e., 22.37±1.9 μg/g while minimum concentration (3.51±0.5 μg/g) was recorded in pectin-treated model system. Data pertaining to utilization of model system for acrylamide analysis by GC/MS indicated that model systems affected the acrylamide concentration momentously. Maximum acrylamide concentration (11.33±8.3 μg/g) was observed in Glucose-Asparagine model system, whilst minimum concentration (9.63±8.1 μg/g) was examined in Fructose-Glutamine model system. Consequently, pectin as a hydrocolloid reduced the higher content of acrylamide in comparison with vacuum treatment and calcium chloride.
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