1.
Assesment Of Postprandial Glycemic Response In Healthy Human With Respect To Some Promising Indigenous Mango Varieties Of Pakistan
by Afrah Jabeen (2014-VA-911) | Mr. Haroon Jamshaid Qazi | Dr. Sanaullah Iqbal | Dr. Sualeha Riffat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Carbohydrates intake result in elevation of BGL. GI is a simple tool to select right carbohydrate foods while GL determines the overall effect of that food on human health. High GI/GL diets are directly associated with progression of diabetes type 2. Mango is ranked among medium glycemic index fruit with GI (51-55) and nutritionally it is rich in dietary fiber. Different mango types have different nutritional composition so it was very necessary to estimate postprandial glycemic response of various mango types to determine the possible positive impact of all varieties on overall human health.
Samples of six mango varieties were evaluated for various physico-chemical testing. About 50-gram available carbohydrate from each source i.e. glucose and six mango cultivars were provided to each study person. Later on, post prandial blood glucose of all 10 individuals with a time interval of 15 minutes was determined by finger-prick method up to 120 minutes.
ANOVA was used to analyze all assessed attributes statistically. Means were compared through Duncan’s multiple range test for significance. Significance level was defined as p≤0.0.5 SPSS version 20 was used for all statistical analysis.
Desi variety among all studied mango types reflected low GI and GL value.
Availability: Items available for loan: UVAS Library [Call number: 2697-T] (1).
2.
Evaluation Of Antioxidant And Antmicrobial Potential Of Rutin In Combination With Butylated Hydroxytoluene In Cheddar Cheese
by Bakhtawar Naseer (2014-VA-815) | Dr. Sanaullah Iqbal | Mr. Haroon Jamshaid Qazi | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Commercially synthetic antioxidants like ButylatedHydroxytoluene (BHT),Butylatedhydroxyanisole(BHA), and ascorbic acid were added in cheese as antioxidants. Researches reveal that synthetic antioxidants havehuman health side effects. With increasing food safety demand, the synthetic antioxidant needs to be replaced with natural antioxidants. Rutin is a natural flavonoid, which has antioxidant and antimicrobial activity and can be used as natural antioxidant to reduce lipolysis and decrease microbial load.
Rutinin combination with BHT in various concentrations was added as an antioxidant and antimicrobial agent in Cheddar Cheese to reduce lipolysis and microbial load in Cheddar Cheese.
Total no. of treatments (n=7) of cheddar cheese were prepared and analyzed to evaluate the antioxidant and antimicrobial potential of Rutin in combination with BHT. Each treatment was done in replicates. Cheddar cheese was ripened for three months at 8ᵒC. During ripening different types of tests i.e., antioxidant (includes Total phenolic contents, Antioxidant activity in linoleic acid, Anisidine value, Peroxide value, Thiobarbituric acid value, Free Fatty Acid value), antimicrobial (includes Total plate count, Yeast and mould count, Antimicrobial test for S. aureus and E. coli.) were performedat 0, 30, 60 and 90 days of ripening. Sensory evaluation was performed by a penal of five semi trained panel of judges, samples were evaluated for color, taste, flavor and overall acceptability at 0, 30, 60 and 90 days of ripening.
Total phenolic contents and antioxidant activity in linoleic acid tend to increase with increasing antioxidants concentrations from T1 to T5. In current study T5 showed slightly more antioxidant capacity than positive control. On the other hand, TPC and AA tend to decrease during storage time from 0 to 90 days which shows that the phenols contents are being utilized during the time to stop free radicles to produce.
Anisidine test is used as a chemical indicator of lipid oxidation and to measure the secondary lipid oxidation. In current findings anisidine value increased significantly (p < 0.05) in all treatments from 0 to 90 days storage.
In current findings antioxidant activity of the rutin in combination with BHT has no effect on free fatty acid value. But free fatty acid value increase during the time 0 to 90 days due to moisture present in the samples. In current study Peroxide value increased during storage. PV was highest for negative control. T5 had low peroxide value and positive control showed lowest PV.
In sensory evaluation color of all the experimental cheddar cheese treated with rutinin combination with BHT and controls were not different from each other (P>0.05).The result showed that increasing rutinin combination with BHT concentration had no effect on the color at storage from 0 to 90 days.In current study taste scores of all the treatments having different concentration of rutinin combination with BHT showed the decreasing trend with storage from 0 to 90 days. Lower sensory score of T5 is maybe because of the high phenolic content in it. T4 has good sensory score and good antioxidant and antimicrobial capacity. Thus, it is concluded that T4 is the best combination of Rutin in combination with BHT in it. Addition of Rutin in combination with BHT increased the total phenolic content and Antioxidant Activity of Cheddar Cheese.It also has significant results for Total plate count and Yeast and mold count. This indicates that Rutin in combination with BHT has the antioxidant and antimicrobial potential in Cheddar Cheese.
Availability: Items available for loan: UVAS Library [Call number: 2736-T] (1).
3.
Evaluation Of Antioxidant And Antmicrobial Potential Of Rutin In Cheddar Cheese
by Namrah Wahid (2009-VA-574) | Mr. Haroon Jamshaid Qazi | Mr. Haroon Jamshaid Qazi | Dr.Azmat Ullah Khan | Dr. Muhammad Nadeem.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Commercially synthetic antioxidants like Butylated hydroxyl toluene (BHT),Butylatedhydroxyanisole (BHA) and ascorbic acid were added in cheese as antioxidants. Researches reveal that synthetic antioxidant has human various side effects on human health. With increasing food safety demand, the synthetic antioxidant needs to be replaced with natural antioxidants. Rutin is a natural flavonoid, which has antioxidant and antimicrobial activity and can be used as natural antioxidant to reduce lipolysis and decrease microbial load.
Rutinin various concentrations was added as natural antioxidant and antimicrobial agent in Cheddar Cheese to reduce lipolysis and microbial load in Cheddar Cheese.
Total no. of treatments (n=6) of cheddar cheese were prepared and analyzed to evaluate the antioxidant and antimicrobial potential of Rutin. Each treatment was done in replicates. Cheddar cheese was ripened for three months at 8ᵒC. During ripening different types of tests i.e., antioxidant (includes Total phenolic contents, Total antioxidant capacity, Antioxidant activity in linoleic acid, Anisidine value, Per oxide value, Thiobarbituric acid value, Free Fatty Acid value), antimicrobial (includes Total plate count, Yeast and mould count, Antimicrobial test for S. aureus and E. coli.) were performedat 0, 30, 60 and 90 days of ripening. Sensory evaluation was performed by a five semi trained panel of judges; samples were evaluated for color, taste, flavor and overall acceptability at 0, 30, 60 and 90 days of ripening.
Total phenolic contents, total antioxidant capacity, total antioxidant capacity and antioxidant activity in linoleic acid tend to increase with increasing antioxidants concentrations from T1 to T4.In current study T4 showed slightly more antioxidant capacity than positive control. On the other hand, TPC and AA tend to decrease during storage time from 0 to 90 days
Summary
67
which shows that the phenols contents are being utilized during storage time to stop free radicals to produce.
Anisidine test is used as a chemical indicator of lipid oxidation and to measure the secondary lipid oxidation. Anisidine value increased significantly (p < 0.05) in all treatments from 0 to 90 days storage.
Antioxidant activity of the rutin has no effect on free fatty acid value. But free fatty acid value increase during the time 0 to 90 days due to moisture present in the samples.
In current study per oxide value increased during storage. PV was highest for negative control. Per oxide value and positive control showed lowest PV. PV value decreases with increasing rutin concentration.
In microbial test antimicrobial potential of rutin was evaluated. Total plate count, yeast and mold count showed the significant (p <0.05) during storage of 90 days. While increasing rutin concentration showed the significant reduction the total plate count and yeast and mold count.
In sensory evaluation color of all the experimental cheddar cheese treated with rutin and controls were not different from each other (P>0.05).The result showed that increasing rutin concentration had no effect on the color at storage from 0 to 90 days. Antimicrobial potential of rutin against E.coli and S.aureus showed the non significant (p > 0.05).
In current study sensory scores of all the treatments having different concentration of rutin showed the decreasing trend with storage from 0 to 90 days. The change in the taste of all the treated cheddar cheese showed the significant (p < 0.05) declining trend, this could be due to the change in the chemical composition of the cheese during storage.
68
Conclusion
The study showed successful incorporation of various concentration of rutin in cheddar cheese as natural antioxidant and antimicrobial agent. All the treatments showed decreased rate of lipid oxidation. Study showed that rutin increased the total antioxidant activity and total phenol in cheddar during 90 days of storage. Oxidative storage stability of rutin in cheddar cheese was evaluated by TBAR, Anisidine value, FFA, Peroxide value. Antimicrobial potential of rutin was also evaluated by total plate count and yeast and mold count. The results showed that increasing rutin concentration significantly reduced the TBA, FFA, PV,Anisidine Value and microbial load. This could be due to the phenoilic and phytochemical properties of rutin. Incorporation of rutin in cheddar cheese improved the antioxidant activity and storage stability of cheese and can be served commercially as a natural preservative in other cheese as well.
Recommendations
Increasing rutin concentration increased the antioxidant activity, total phenol and linoleic activity in cheddar cheese.
Oxidative/storage stability of cheddar cheese can be increased by increasing rutin concentration.
T4 with 80ppm of rutin is the best among all the treatments.
Rutin can be used as a natural antioxidant and antimicrobial agent industrially in other variety of cheeses. Availability: Items available for loan: UVAS Library [Call number: 2735-T] (1).
4.
Comparison Of Different Surfactants On The Quality Of Ozone Bleached Fabric
by Kainat Jamshed (2011-VA-755) | Dr. Fariha Arooj | Dr. Saif Ur Rehman Kashif | Mr. Haroon Jamshaid Qazi.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: This study shows that the raw cotton fabric can be successfully bleached by using surfactant in a ozone bleached bath. Surfactants apparently carry out a lot of functions which increases the reaction rate of ozone. Surfactants help in decreasing bubble size which make ozone more soluble in water, thus decreases the surface tension between fabric and water. Raw fabric was successfully bleached in the presence of maximum ozone doze 10 g/hour for 40 minutes in 150 mL of distilled water. Three types of surfactants (anionic, cationic and nonionic) were analyzed at the constant initial pH 5. Acidic environment improves the result by increasing the whiteness, absorbency and strength of the fabric. The best result was observed at 0.01mL of surfactant concentration due to low micelle concentration in the aqueous medium. In comparison with cationic and nonionic surfactants anionic shows the best outcome in terms of whiteness (64.53%), strength (96.84lb) and absorbency (1.07 sec). Treated effluent analyzed in terms of Chemical Oxygen Demand, Turbidity, Conductivity, Total Dissolved Solids and Total Suspended Solids, clearly indicated that ozone treatment along with surfactants was an efficient technique with respect to the conventional agents being utilized for bleaching. Availability: Items available for loan: UVAS Library [Call number: 2913-T] (1).
5.
Assessment Of Nutritional Status And Dietary Patterns Of Orphan Children Rrsiding In Different Orphanages Of Lahore
by Huseen Bukhat (2014-VA-500) | Mr. Haroon Jamshaid Qazi | Dr.Sanauallah Iqbal | Dr.Sualeha Riffat.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Children of age 5-14 involved childhood and early adolescents that have special needs regarding nutrition. The growth and development during 5 to 14 years of age is fast and they require balanced diet. A diet that contains adequate amount of macro and micronutrients is needed for growing children. In Pakistan, there is insufficient evidence that indicates the nutritional status of orphans as well as adequacy of menus in orphanages.
In the current study 67% of orphans are male and 33% of orphans are female aged 5-14 years. Mean BMI of 318 participants aged 5 to 14 years was 16.4±2. From whole population 279 participants (88%) had Z -score between -2 to 2 SD that suggest normal weight-for-height Z-score. Only17 participants (5%) had Z-score less than -2 SD that suggest moderate mal-nutritional status of participants and 20 participants (6%) had Z-score less than -3 SD that suggest severe mal-nutritional status of orphans and only 2 participants (1%) had Z-score more than 3 SD that suggest severely obese nutritional status of orphans.
The study was cross sectional design. Participants of both gender aged 5 to 14 years were included in study. 67% male orphan and 33% female orphan were assessed through, 24 hour dietary recall at three alternative days, clinical assessment and anthropometric assessments including height, weight and weight-for-height (BMI) was recorded to assess nutritional status of orphans. Furthermore physical assessment was done to examine clinical sign and symptoms of iron deficiency anemia among orphan children by using questionnaire. Data were analyzed by using SPSS version 22. Descriptive statistic was used to describe the background characteristic profile of the respondents. Mean caloric and macronutrients intake of male and female orphans and comparison of mean caloric and nutrient intake among different male and female orphanages was calculated by using Excel.
There is great need of studies to be conducted in adjoining areas of Lahore as well as other cities especially small underdeveloped cities of Pakistan for accessing the nutritional status of orphan population and comparison must be done between orphan and non orphans groups. Nutrition interventional strategies must be followed to ensure better nutritional status of orphans.
6.1 Conclusion:
The nutritional requirement varies according to different age groups. Present study concluded that overall the nutritional status of male and female orphans and the dietary assessment of menus indicated that there is need of intervention in selected orphanages. Present study reported that inadequate composition of food according to age and sex is being provided in different orphanages. It is also reported that on average children derived 18% of calories from protein which is adequate intake for 5-8 years of both male and female orphans but mean caloric intake was inadequate foe all age groups and especially for male orphans as they need more proteins than female of same age. Menus of orphanages were also assessed which has been reported to imbalanced in regard to varieties of four food groups. Present study has also concluded that consumption of fruits and dairy product among all orphanages was very low and to meet protein requirement orphanages mostly used legumes especially gram pulse as it is cheap source of protein. It is also reported that majority 88% of population had Z score between -2 to 2 SD that is considered as normal but mean caloric and macronutrients intake of male orphan aged 14 years is very low only 65% of their calories meet their RDAs. It is also recorded that fat percentage had fluctuated that may affect the body composition of respondents. Mean caloric and macro nutrient intake of female orphans aged 5 to 9 years is adequate thus showing well nourished status. Physical assessment data showed that 55% of all respondents and pallor skin, 55% of population had sore slimy tongue and 47% of respondents had suffered from pica these three clinical sign and symptoms are considered very important in regard to iron deficiency. It is suggested from present study that more than half population is at risk of developing iron deficiency anemia.
6.2 Recommendations:
• There is need for orphanages’ management to ensure diet diversification and include more animal source foods and Fruits in menus to improve the nutritional status of the children
• Further studies must be conducted to compare nutritional status of orphans with non- orphan group
• Biochemical parameters specially testing of Hemoglobin level must be done to check and ensure iron deficiency anemia
• Efforts should also be directed towards increasing energy intake in the diets of children in orphanages. This could be through increasing frequency of meal intake per day specifically introduction of school breakfast and lunch programs to impact positively on the nutritional status of school children in the study area. There’s need for the government to set up support and enforce minimum hygiene.
• There is need for the government to provide proper system that ensures proper hygiene standards of the orphanage. Management of the orphanages must take important steps to maintain good personal hygiene practices among the children.
Availability: Items available for loan: UVAS Library [Call number: 2898-T] (1).
