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Articles by Tahir Zahoor
Total Records ( 6 ) for Tahir Zahoor
  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.
  Omer Mukhtar Tarar , Salim-ur- Rahman , Tahir Zahoor , Khalid Jamil and Aamer Jamil
  The study was undertaken for biological evaluation of protein meals, differing in raw or processed chickpea (Cicer arietinum L.) and vetch (Lathyrus sativus L.) flour for nutritionally rich food bar making. The indigenous food processing technologies such as controlled and natural fermentation and germination were utilized to improve the protein quality of legumes. The resultant flours were thereafter blended with other protein sources to produce balanced protein meal. The protein quality of these diets was assessed by implying in-vivo rat assays. The values for relative protein efficiency ratio (RPER) and relative net protein ratio (RNPR) in close proximity to each other for processed meals are an indicator of good protein quality of these meals. It could be concluded that food bars with good protein quality can be produced by using meals carrying processed vetch or chickpea.
  Muhammad Abrar , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  The samples of red chillies were packed in High Density Polyethylene (HDPE) bags and irradiated using 2, 4 and 6 kGy gamma radiation. The irradiated samples were stored at room temperature and relative humidity along with control (0 kGy) for 90 days. The samples were evaluated for proximate composition, total phenolics and aflatoxin. Irradiation and storage showed non-significant effect on proximate composition and total phenolics whereas irradiation showed significant effect on aflatoxins as compared to control. There was gradual decrease in aflatoxin contents with the increase level of gamma rays. It was concluded that red chillies for better quality retention can be safely stored in polyethylene bags. The use of radiation can be helpful for the preservation of chillies with respect to the production of aflatoxin during storage.
  Asif Ahmad , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  ß-glucan was extracted and purified from oat, at various temperature and pH levels. Response surface methodology was applied to optimize the temperature and pH for extraction of ß-glucan gum pellets. Higher temperatures and neutral pH appeared to increase the yield of gum pellet and recovery of ß-glucan in extracted gum pellets. An extraction temperature of 50°C with a pH 7 was proved effective in removal of more of the impurities from the gum pellet. All the treatments extracted higher amounts of SDF (74.11-76.85%) and TDF (86.71-91.03%) in the extracted gum pellets. However, soluble dietary fiber and total dietary fiber content of gum pellets declined with increase in pH of extrcation medium. Serum glucose, total cholesterol, triglycerides and LDL cholesterol of albino rats decline with administration of increased doses of gum pellet extracted at temperature of 50°C with a pH 7. Incorporation of this gum pellet at 5% level in feed of rats increase the HDL by 37.74% over control group of rats. The reduction in lipoprotein fraction was directly associated with presence of SDF and TDF in the gum pellets.
  Zarina Mushtaq , Salim-ur- Rehman , Tahir Zahoor and Amir Jamil
  Effect of replacement of xylitol on physicochemical, sensory and microbiological parameters of cookies were studied. Sucrose was replaced with xylitol at various levels ranging from 25-100%. Physico-chemical, microbiological and sensory evaluation of cookies at different intervals of storage i.e. 0, 15, 30, 45 and 60 days was carried out to find out the best treatment for commercialization. The results pertaining to sensory evaluation of cookies indicated that T2 (50% sucrose + 50% xylitol) got the highest score for fresh cookies which subsequently decreased but remained the highest during storage after 60 days. There was a significant change in moisture content while non-significant changes were recorded in fat, ash, protein, fiber and NFE contents. In cookies increasing trend in moisture content and decreasing trend in other parameters with storage was observed. Physical analysis revealed that hardness was observed the highest in cookies containing 100% sucrose which decreased significantly with increase in replacement of sucrose with xylitol. Fructurability values increased from cookies containing 100% sucrose to cookies containing 100% xylitol showing that cookies with sucrose were more crunchy. Color and water activity of cookies increased significantly in cookies containing 100% sucrose. It decreased with an increase of xylitol in cookies. Microbiological load was also maximum in cookies having 100% sucrose as compared to cookies containing 100% xylitol.
  Zia Ahmad Chatha , Asif Ahmad , Tahir Zahoor and Ali Raza
  Use of gamma irradiation and UV-C was compared over conventional used hot water treatment on mango pulp and peel. The storage study was also carried out to explore the potential of these techniques for the retention of total polyphenolic substances and antioxidants activity. Results indicated that polyphenolic substances decreased during storage. This decline in polyphenolic substances can be controlled by using gamma irradiation and UV-C treatment in mango peel and pulp. Lower doses (0.5 KGY) is more effective in controlling these losses. Comparing the varietal differences, white chaunsa showed better phenolic and antioxidant retention potential as compared to black chaunsa.
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