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Articles by Salim-ur-Rehman
Total Records ( 3 ) for Salim-ur-Rehman
  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.
  Salim-ur-Rehman , Sarfraz Hussain , Haq Nawaz , Muhammad Mushtaq Ahmad , Nuzhat Huma and Waseem Ahmad Virk
  The aim of this study was to develop methodology for the preparation of Lathyrus sativus (matri)-bovine milk blend and its quality evaluation through physico-chemical and sensory analyses. Different pre-treatments were applied to detoxify and dehulled grains in order to inactivate lipoxygenase and to improve flavour of milk including heating, immersion in ethyl alcohol and pH adjustment. The results exhibited that the milk sample having 5% skim milk powder, 5% Lathyrus sativus (LS) milk, 3% sugar and 1.68% fat (T3) was declared the best with regard to all the parameters of sensory evaluation. Skim milk powder and LS milk at a ratio of 50:50 on total solids basis produced the most acceptable product.
  Salim-ur-Rehman , Haq Nawaz , Muhammad Mushtaq Ahmad , Sarfraz Hussain , Anjum Murtaza and Shahid Hafeez Shahid
  Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100oC for 1h produced soymilk with mild beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60% of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.
 
 
 
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