Browsing by Author "Anam Asghar"

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    Estimation of Physiochemical Properperties and Trans-fat in Vegetable Ghee
    (UMT, Lhr, 2019) Anam Asghar
    The trans-fat in the vegetable ghee available in local market of several brands was estimated. Ten selected brands of each of the vegetable ghee were from different areas of Pakistan in Lahore. These samples were analyzed for physiochemical characteristics like Refractive index, Saponification value, peroxide value, free fatty acids values, Acid values, Gas Chromatography and Mass Spectrometry wand FTIR by different methods. The total trans-fat contents are also find out by evaluating the results. Results showed that physiochemical characteristics varied significantly accordingly for each sample. Among these samples, the highest recorded value of refractive index for Habib about 1.4611 and lowest recorded value for Commander and Khalis about 1.4585. The highest value of PV was recorded about 1.455 and lowest value was for 0.410. The Acid value and FFA contents were recorded higher in Jashan. Each samples out of 10 has some content of trans fatty acid but in lesser extent. The Saponification values of all samples are in between 180-200 mg KOH/gram. Fatty acid profile of each sample is determined by GCMS spectroscopy which finds out which sample has cis, trans and saturated fatty acid. All sample has trans fatty acid (Eladic acid and Vaccenic acid) except one sample Dalda. The functional groups are determined by FTIR by absorption peaks. The results show significant difference in color, taste, texture and flavor all of sample. It is recommended that production f hygienic condition to control the spoilage of food due to the occurrence of FFAs.
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    The echoes within us
    (UMT, Lahore, 2025) Anam Asghar; Syeda Fatima