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Articles by M. S. Butt
Total Records ( 2 ) for M. S. Butt
  M. S. Butt , F. M. Anjum , Salim-ur-Rehman , M. Tahir-Nadeem , M. K. Sharif and M. Anwer
  Storage period, temperature and moisture are the key traits, accountable for variation in chemical, cooking and sensory attributes of rice. The study of two promising varieties of fine Basmati rice stored at various temperatures revealed pronounced influence of storage on various quality traits i.e. volume expansion ratio, water absorption ratio, elongation ratio, alkali spreading value, amylose contents and sensory attributes. The cooking quality was affected significantly in the months following harvesting. Freshly harvested Basmati varieties (Basmati Super and Basmati-385) were aged for a period of sixteen weeks (4 months) at different temperatures (5, 25, 35, and 45°C). Aging of rice played imperative role in establishing the aforesaid quality traits. Storage condition resulted in increased moisture, water absorption ratio, volume expansion ratio and elongation ratio while amylose content and alkali spreading value of both rice varieties were decreased. The protein content showed insignificant differences. Storage of both varieties at 35°C gave best results for sensory attributes like taste and over all acceptability. Basmati Super showed better performance in cooking and eating quality than that of Basmati-385 during storage.
  M. Siddiq , M. Nasir , R. Ravi , K. D. Dolan and M. S. Butt
  The objective of this study was to assess functional properties of wheat flour blends with defatted maize germ flour (DMGF), a byproduct of the corn oil industry, at 5-25% levels. The bulk density, oil, and water absorption capacities, emulsion/foaming capacity and stability, objective color, least gelation concentration, and rheological properties (apparent viscosity and dough compression) were determined in control and flour blends. With DMGF addition, bulk density and foaming capacity decreased from 0.62 g/mL to 0.55 g/mL and 33.7% to 25.7%, respectively, both at 25% level. In general, when compared to control, oil and water absorption and emulsion capacities increased significantly in flour blends with >10% DMGF. Overall, regardless of the DMGF level, complete or partial gelling was observed at ≥ 8% gelation concentration. The apparent viscosity increased with increasing DMGF levels (0-25%) in all flour blends and also at all 4 concentrations from 5% to 20%. The control flour dough had a hardness value of 7.56 N, which increased significantly to 84.6N, when the DMGF level increased to 25% in the flour blend. These results indicate that most of the functional properties of wheat flour blends improved with DMGF addition, thus DMGF has a great potential to be used in a variety of food products.
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