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Articles by Muhammad Asim Shabbir
Total Records ( 2 ) for Muhammad Asim Shabbir
  Muhammad Asim Shabbir , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  Rice glutelin protein isolates were extracted from export quality Pakistani rice varieties and their milling fractions, characterized by dry matter yield, protein content, molecular weight profile using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and also explored the functional properties. The glutelin protein content and its dry matter yield varied significantly among rice varieties and their milling fractions. The highest dry matter yield and protein content was found in brown rice of Basmati 2000 rice variety and the lowest dry matter yield and protein content was observed in white rice of KS-282. The electrophoretic pattern showed 11 different molecular weight subunits with three major polypeptides observed at 32.1 to 34.0, 23.9 to 24.5, and 12.1 to 16.1 kDa, respectively. The overall electrophoretic profile and alpha glutelin subunits in different rice samples ranged from 12.1 to 100.9 and 32.1 to 34.0 kDa, respectively, while beta glutelin subunits ranged from 23.9 to 24.5 kDa. The variation in rice milling fractions did not show any effect on the molecular weight subunit composition of glutelin within a variety. Little is known about its functional properties, which have been shown to be variety specific. Thus, it is of importance to examine glutelin isolates from Pakistani rice varieties. The functional properties of glutelin isolates showed a non-significant effect on foaming capacity and stability within varieties, and overall it had poor foaming properties but it had good gelling properties, which may be a very promising characteristic for its use in different food applications.
  Shahzad Hussain , Faqir Muhammad Anjum , Masood Sadiq Butt , Mohammad Saleh Alamri and Muhammad Asim Shabbir
  The unleavened flat breads were prepared from Whole Wheat Flour (WWF) fortified with 16% Partially Defatted Flaxseed Flour (PDF) and 12% full fat flaxseed flour. Similarly Straight Grade Flour (SGF) used for the production of pan bread was fortified with both 12% PDF and FFF. The resultant unleavened flat breads and pan breads were analyzed for their dietary fiber, amino acid and fatty acid profile. The unleavened flat breads and breads prepared from both PDF and FFF supplemented composite flours yielded significantly higher contents of soluble, non soluble and total dietary fibers. Unleavened flat breads possessed higher dietary fiber content than those of breads. The unleavened flat breads prepared from 16% PDF supplemented WWF possessed significantly the highest content of isoleucine (1.16 g/100 g flour) and the lowest isoleucine content (0.45 g/100 g flour) was found in breads prepared from control flour (100% SGF). The results indicated that contents of all the tested essential amino acids were improved substantially by the supplementation of PDF and FFF in the wheat flours. Unleavened flat breads containing 12% FFF possessed the highest content of palmitic (0.595%) and stearic acid (0.152%). The results further indicate that an excellent ratio of linoleic acid over linolenic existed in the unleavened flat breads and breads prepared from full fat flaxseed supplemented composite flours.
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