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FORMULATION OF BIO-BASED ADSORBANTS TO REDUCE CYPERMETHRIN RESIDUES ON TOMATOES
(UMT.Lahore, 2002-01-14) SYED BASEER HAIDER
Pesticide residues are of major health concerns owing to their detrimental health effects such as dermatological, neurological, carcinogenic, gastrointestinal, reproductive, endocrine and respiratory effects. This study was carried out to evaluate the effectiveness of various homemade washing solutions including sodium hydrogen carbonate, citric acid, acetic acid, sodium chloride, sodium carbonate, and natural bio-based cleaning agent alfalfa seed extract. These seeds contain saponins which have highly surface-active properties that can be used as a natural washing agent. Moreover, tap water was used as control, whereas varying concentrations (1 & 2%) of sodium hydrogen carbonate (baking soda), citric acid, acetic acid, sodium chloride, sodium carbonate and alfalfa seeds extract were used for washing of tomatoes for 10 minutes to observe the removal of CYM residuals on tomatoes. Results showed that alkaline washing solutions (sodium bicarbonate, sodium chloride, and sodium carbonate) were effective in reducing the residues of cypermethrin. Acidic washing solutions (citric acid and acetic acid) were less effective in removing cypermethrin residues. Saponins showed almost no level of residual removal. Moreover, it was observed that residual degradation was increased upon increasing the concentration of washing solution as well as washing time.
VALUE ADDITION OF CHICKEN NUGGETS USING CHICKPEA AND KIDNEY BEAN FLOUR
(UMT.Lahore, 2021) HINA FAREED
In last few years’ consumer’s demand for healthier and nutritious food has been increased to great extent. Nuggets are mostly prepared from meat however, value addition of nuggets with different proteins has been used to check characterization of nuggets. Value addition of nuggets commercialization is waiting for the bright future. Value addition of nuggets have high demand because sudden increase in price of chicken meat, low fat requirements, low demand of animal protein especially in under developed countries. Most of consumers concerns for halal meat. Chicken nuggets contain moisture 57.53%, ash 1.62%, protein 9.84%, fat 1.50%, Carbohydrate 23.12%. Legumes are high in protein contents. They could be use as protein replacer. Thus, this study has been conducted for value addition of chicken nuggets. Seven treatments were prepared using chicken, chickpea flour and kidney bean flour. All formulations were evaluated for moisture, ash, protein, fat and carbohydrate contents. Sensory evaluation of nuggets has been conducted through hedonic scale. Results showed that chicken nuggets were high (P<0.05) in protein and ash content but low (P<0.05) in moisture and fat contents. Chicken nuggets were significantly (P<0.05) lower in cooking loss, pH and color as compared to control sample. However, sensory evaluation proved that consumer preferred control nuggets as compared to value added chicken nuggets in term of color, juiciness and tenderness.
PHYSICOCHEMICAL AND SENSORY EVALUATION OF CAMEL MILK ICE CREAM ENRICHED WITH DATE SYRUP
(UMT.Lahore, 2021) FAKHAR UL ISLAM.
FORMULATION OF WHEY PROTEIN BASED FUNCTIONAL DRINK BY ADDING TURMERIC EXTRACT
(UMT.Lahore, 2021) Saleha Sajjad
Turmeric (Curcuma longa) is mainly cultivated in India and exported 94% to the whole world. It possesses several therapeutic properties owing to the presence of bioactive compound i.e., curcumin. Curcumin is less bioavailable in blood plasma and body tissues of the human body. To make it easily soluble, stable and to enhance its bioavailability it was introduced in to whey protein to formulate a functional drink. Use this drink as a potential ingredient to enhance calcium intake in bones for arthritis patients. Turmeric was boiled, peeled and ground to make a fine powder. Turmeric was extracted by solvent extraction method using ethanol and distilled water. Whey was produced with the addition of lemon juice in milk and casein was removed. The study aimed to mix turmeric extract with whey and formulate a functional drink containing turmeric extract in different concentrations T0(0%), T1(1%), T2(2%), T3(3%), T4(4%) and T5(5%), sugar, citric acid and pectin. Later compositional analysis, physicochemical analysis tests were performed. In these treatments protein content of each treatment was increased and pH was also decreased due to an increase in citric acid content.
DEVELOPING A BIO-BASED WASHING SOLUTIONS TO REDUCE CYPERMETHRIN RESIDUES ON FRUITS
(UMT.Lahore, 2021-01-20) SOBAN MANZOOR
Pesticide residues on fruits and vegetables are a major health concern around the world. Some of these pesticide residues are toxic and can become a major cause of various diseases such as cardiovascular diseases, lung, endocrine, and nervous system damage, reproductive, and circulatory problems. This study aimed to investigate the effectiveness of saponins from alfalfa (Medicago sativa) seeds along with tap water, sodium bicarbonate, and citric acid. Cypermethrin was applied at the concentration of 1000 µL/L on apples. After washing the apples with varying concentrations of various washing solutions, cypermethrin residues were analyzed using UV/VIS spectrophotometer at 535 nm wavelength. Maximum residual removal of sodium bicarbonate, tap water, citric acid was 84.93, 56.28, and 77.55 % respectively. Saponins exhibits a maximum of 13.90 % of residual removal which was not as effective as other washing agents. Moreover, it was observed that alkaline condition was more suitable for residual degradation. Therefore, sodium bicarbonate was more effective compared to other washing agents in mitigating the residual degradation of cypermethrin. Furthermore, results showed that an increasing trend in residual degradation of cypermethrin was observed upon increasing the concentration of washing agent as well as washing time.
ASSESSING THE EFFECTIVENESS OF BAKING SODA TO REDUCE CYPERMETHRIN RESIDUES ON CAULIFLOWER
(UMT.Lahore, 2021-01-20) MUHAMMAD MOTASIM KHAN
Pesticide residues are hazardous for health as they have so many health threats. These pesticide residues cause so many diseases. For example, lymphoma and cancers of the brain, breasts, prostate, testis, and ovaries. Moreover, congenital disabilities, stillbirth, spontaneous abortion, infertility, and sterility are caused due to pesticides. The purpose of this study was to carry out a procedure to evaluate the effectiveness of sodium bicarbonate. Cypermethrin was dissolved in water at a concentration of 1ml/1L. Furthermore, as a control experiment, tap water was used with the varying concentration of baking soda (sodium bicarbonate) in a concentration of 1, 3, 5, 7, and 9 % used as a washing agent. The washing was conducted at three different times (5, 10, and 15 minutes). The results show a significant decrease in residual removal upon increasing the concertation of Sodium Bicarbonate and washing time. Additionally, there is a need to explore other alkaline washing agents with higher pH because removing residual pesticides decreases remarkably in alkaline solutions. Furthermore, an increasing trend in residual degradation of cypermethrin was observed upon increasing the concentration of washing agent and washing time.
EFFECT OF NEEM-OIL ENRICHED COATINGS BASED ON GUAR GUM ON STORAGE STABILITY OF CHICKEN MEAT
(UMT.Lahore, 2021-06-22) MUHAMMAD HASSAM
Meat is generally exposed to the spoilage because of its high-moisture content and requires innovative technologies to save it for longer period of time. Utilization of edible coatings exhibit significant improvement in the quality of fresh, processed and frozen poultry meat by impeding moisture loss, avoiding lipid oxidation, protecting flavor and aroma, controlling microbial flora and improving product appearance. This study was carried out to assess the preservation potential of neem oil enriched guar gum-based edible coatings for chicken meat at refrigeration storage (4oC±1) temperature. Different concentrations of guar gum (0.5%) and neem oil (0.25%, 0.5%, 0.75%) were used to prepare the edible coatings. Edible coating solutions was applied on raw chicken and treated samples were stored at refrigeration temperature (4oC±1). Oxidative stability (DPPH radical scavenging activity, ferric reducing antioxidant power, peroxide value, thiobarbituric acid reactive substances) and physicochemical quality parameters (color, pH and TVBN) of coated chicken samples were evaluated during storage duration of 5 days at refrigeration temperature (4oC). The obtained data was subjected to statistical analysis. The ANOVA of results demonstrated the significant impact of neem oil enriched coating of chicken meat on peroxide, FRAP and DPPH values. In the same way ANOVA results showed significant impact of neem oil enriched coating of chicken meat on pH, color, TBARS and TVBN values. The promising results of this study would provide data about guar gum as edible coating with different innovations in future usage.
QUANTIFICATION OF POPPY (Papaver somniferum) PROTEIN THROUGH DIFFERENT METHODS
(UMT.Lahore, 2021-07) RAHEELA AKHTAR
The poppy plant belongs to the Papaveraceae family. It is an annual plant and its scientific name is Papaver somniferum. It contains 49.9% fat, 5.3% moisture,18.3% carbohydrate, 3.9% ash and 21.6% protein. It has a large amount of protein which is about 21%. Different varieties of poppy contain different quantities of protein. Mostly poppy seeds are used in food production due to the high content of protein and oil. Previous studies showed that poppy protein was quantified through Kjeldahl and Bradford method. Amino acid composition showed that it had a lot of valine, isoleucine, leucine, phenylalanine, lysine, aspartic, glutamic acid, and arginine. In this study, the poppy protein was quantified from Kjeldhal, Bradford, Biuret, and Lowry method and their results showed that poppy contains 21% protein. There was no significant difference in poppy protein results through all methods. Due to the high quantity of protein its meal was used in bread fortification.
USE OF OKRA MUCILAGE TO STUDY DIFFERENT FUNCTIONAL AND SENSORY ATTRIBUTES OF LOW-FAT MOZZARELLA CHEESE
(UMT.Lahore, 2021-07) RABBIA KHAN
Mozzarella cheese is the most popular dairy fermented product as it comprises almost 30% to 45% milk fat on a dry basis, protein, minerals, and vitamins. Mozzarella cheese is considered a versatile food product that can be consumed individually or in combination with other products. Its excessive consumption is considered detrimental from the human health point of view due to the high fatty acid profile. The aim of the current study was the use of okra mucilage as a carbohydrate-based fat replacer in low fat mozzarella cheese to determine the consequences of okra mucilage at different concentrations in (v/v) of 0.25% (T2), 0.50% (T3), and 1.0% (T4) of okra mucilage on functional attributes of low fat mozzarella cheese. To determine the outcome of okra mucilage on consumer acceptability and to examine the impact of okra mucilage on the sensory attributes of low fat mozzarella cheese. Preliminary confirmative analysis of okra mucilage and physicochemical analysis of okra mucilage were performed. There was highly significant difference (p < 0.05, = 0.00) in fat content among all treatments of mozzarella cheese. Moisture content was greater in T4 than T0. The current study indicated that okra mucilage with a concentration of 0.25% was best among all other treatments as the addition of okra mucilage had a positive impact on the textural, functional, and sensory attributes of low fat mozzarella cheese. The appearance, texture, and overall acceptability of T2 were highly significant (p < 0.05, = 0.00) than other treatments. This study concluded that the addition of okra mucilage has a positive impact on the texture, functional and sensory properties of low fat mozzarella cheese.
QUALITY ASSESSMENT OF COOKING OILS USED BY STREET FOOD VENDORS IN LAHORE, PAKISTAN
(UMT.Lahore, 2021-07-08) MUAZ AWAN
Street foods are becoming very common around the world in the past few decades. Due to its cheap price and convenience people are rushing towards them without knowing their health issues. This study aimed to investigate the qualitative and quantitative assessment of cooking oil used by street vendors in Lahore. Fifty samples were collected from different areas and the population was divided into five parts, and ten samples were collected from each area. These areas were tagged as R (Rural areas), U (Urban areas), E (Educational areas), M (Market streets), and FF (Fast food fryers). A questionnaire was used for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost, practiced addition new oil with used one instead of the disposal of the old batch. Moreover, vendors have no knowledge regarding health issues for rancid oils. The study also quantified samples for moisture content, % free fatty acid, peroxide value Iodine value and Total polar compounds. The results of all samples ranges from 0.08 ± 0.02 to 0.12 ± 0.02% in moisture contents, 1.79 ± 0.02 to 1.82 ± 0.02 mg KOH/g for free fatty acids, 7.50 ± 1.58 to 11.60 ± 1.95 meq O2/kg for peroxide value, 18.2 ± 2.4 to 21.8 ± 3.1 total polar compounds and 77.1 ± 2.1 to 83.5 ± 2.7 for iodine value. These results were compared with the standards provided by Punjab Food Authority (PFA) Lahore, Pakistan. The results of market areas and FFs were complying the permissible limits of PFA. The study concluded that regular checking of quality parameters and hygiene of street food vendors is needed and the standards should be enforced properly by authorities. Moreover, a high level of awareness and training is needed for increasing the safety and quality of frying oils.
EVALUATING THE EFFECTIVENESS OF SAPONINS AGAINST BIOFILMS FORMATION
(UMT.Lahore, 2021-07-14) AZBA SHAFIQ
Food safety enroots deeply in food industry. The presence of multi-drug resistant bacterial strains lead to the formation of biofilm within the food chain that causes serious threat to food safety and consumer health. The study aimed at the replacement of traditional antibacterial strategies by application of saponins that are secondary plant metabolites as potential bacteriocidal agents and bacterial biofilms destructors. Biofilm being the highly resistant microbial matrix is of particular concern. S.aureus being the multi-drug resistant and potential biofilm former is targeted in the current study. The saponins were extracted from four different plant samples licorice, quillaja, quinoa and alfalfa using the different ethanol concentration from 0-100 % (w/w). The concentration of saponin and protein content was estimated using spectrophotometric studies. The different plants required different optimal ethanol concentrations for maximum saponin yield and extraction. The optimal conditions, composition and genetic basis of bacterial biofilms was also evaluated in this study. The bacteriocidal action was evaluated using three different methods of well-diffusion, direct pouring and filter disc method. However, the antibiofilm activity was estimated by the application of 100 μL and 200 μL of saponins extracted using different ethanol percentages. The results indicated that saponins tend to have detergent like attributes that improves the permeability of bacterial cell-membranes thus effecting the role of antibacterial treatment however saponins have no antibacterial effect while the antibiofilm activity was observed for licorice and alfalfa saponins.
ISOLATION AND IDENTIFICATION OF MICROBIAL COMMUNITIES FROM Citrus limetta WASTE
(UMT.Lahore, 2021-07-14) NIDA SEHAIR
Fruits are popular among millions of people around the globe because of diverse nutrients and phytochemicals. However, these also generate waste products (peel, pulp, juice) and might be a source of contamination if not properly disposed off. This research was performed to isolate the useful microflora from Citrus limetta juice, peel, and pulp waste, collected from Township market of Lahore. The collected samples were cultured on nutrient agar media at optimum growth conditions, of 37 oC for 24 h, and later purified by multiple streaking. Later the purified strains were studied for their morphological, physiological and biochemical properties. All strains were determined to their closely related species by performing 16S rRNA sequencing, the results indicate that these strains belong to genera; Pantoea, Pseudomonas, Staphylococcus, Microbacterium, Enterobacter, Klebsiella, and Curtobacterium. In this study, 21 bacterial strains were isolated named UMT-01 (MZ350813), UMT-06 (MZ350815), UMT-11 (MZ350818) and UMT-32 (MZ350826) belong to genus Pantoea, UMT-08 (MZ350817), UMT-25 (MZ350825), UMT-38 (MZ350827) belong to Pseudomonas, UMT-05 (MZ350814) belong to Microbacterium, UMT-07 (MZ350816), UMT-12 (MZ350819) belong to Enterobacter, UMT-18 (MZ350820), UMT-22 (MZ350822), and UMT-24 (MZ350824) belong to Staphylococcus, UMT-39 (MZ350828) belong to Klebsiella, and UMT-21 (MZ350821), UMT-23 (MZ350823), UMT-43 (MZ350829), UMT-44 (MZ350830) belong to genus Curtobacterium were isolated from juice, pulp and peel of sweet lime. All isolated strains were similar to the already known species present in the NCBI data base. Our study concluded that there was no potentially useful bacteria in sweet lime rather all isolated strains were of pathogenic in nature. The potential reason of high number of pathogens present in this fruit was the unhygienic conditions, improper handling, poor transport system, and inappropriate storage conditions. These results might provide useful knowledge to the waste management company to introduce useful mitigation measurements for the growth of bacteria.
EVALUATING THE EFFECTIVENESS OF ALFALFA SAPONINS FOR INCREASING SHELF LIFE OF TOMATOES
(UMT.Lahore, 2021-07-14) MAHNOOR AKHTAR
Tomato (Solanum lycopersicum L.) is one of the most important and widely cultivated crops worldwide. It provides many nutritional benefits to the human body and also treat various type of diseases. The worldwide tomatoes production is about 180 million tons and Pakistan produce about 5,75,923 tons. Pakistan is an agriculture country and rural community is directly linked with the agriculture sector for their livelihood therefore it plays major role in economy of Pakistan. There are many biotic and abiotic factors that affect the production of tomatoes and cause pre and post-harvest losses. The purpose of this study was to use different concentration of alfalfa saponins rich extract in nanoemulsions for increasing the shelf life of tomatoes. 40% (w/w) ethanolic extract was selected for the extraction of saponins and then used in O/W emulsion as an emulsifier but alfalfa saponins have weak stabilizing ability. To enhance its encapsulating ability, it was combined with other synthetic emulsifiers such as ML-750 and Tween 20. These emulsifiers not only increase the emulsifying ability of saponins but also stabilized emulsion for more than 7 days and used as a coating material to enhance shelf life of tomatoes. Significant improvement was noticed in quality attributes of tomatoes in term of firmness, odor, color, texture and overall acceptability. Alfalfa saponins coating and Tween 20 with alfalfa saponins increased the shelf stability of tomatoes as compare to uncoated and ML-750 combined with alfalfa saponins coating. Furthermore, the results of this study proved that quality parameter and overall shelf life of tomatoes can be increased by applying saponins coating in combination of synthetic emulsifiers.
FORMULATION OF KONJAC BASED CANDIES FOR DIABETIC PATIENTS
(UMT.Lahore, 2021-07-14) MISBAH MAHTAB
Konjac (Amorphophallus konjac) is an herbaceous plant having an underground umbrella like stem, known as corm and it is considered as a therapeutic plant because of its nutritional and medicinal properties and is used in food and pharmaceuticals industries. This study focuses on the use of extracted konjac glucomannan powder as a modulating agent for controlling diabetes. Type 2-diabetes or diabetes mellitus accounts for about more than 90% of diabetes. Konjac, being a rich source of soluble fiber and a low glycemic food helps lower postprandial blood glucose level and improves glycaemia and hence controls diabetes. In this research, candies were formulated using konjac powder and other ingredient as potential agent for controlling diabetes and also served as an innovative product in list of diabetes modulators. The konjac candy was analyzed for its sensory, phytochemical and antioxidant activity for its potential to be used for diabetic patients. The analysis of candies shows the presence of bioactive compounds such as phenols and antioxidants, that are responsible to facilitate free radical scavenging activity. The formulated candies were then analyzed for their sensory evaluation and subjected for the postprandial blood glucose level and concluded that the blood glucose level of all the patients had significantly reduced after the post-prandial blood glucose test.
EFFECT OF BEEF FAT REPLACEMENT WITH LINSEED OIL-BASED EMULSION ON QUALITY PARAMETERS AND NUTRITIONAL PROFILE OF BEEF PATTIES
(UMT.Lahore, 2021-07-14) AYESHA ANWAR
ASSESSMENT OF DRINKING WATER QUALITY IN GOVT. PRIMARY SCHOOLS OF DERA GHAZI KHAN
(UMT.Lahore, 2021-07-14) HAFIZ ZULQARNAIN
Water is the basic need and without water life is not possible. The study was carried out to estimate the variability in drinking water of 2 different Tehsil and the city of Dera Ghazi Khan. To evaluate chemical and biological analysis 66 samples were taken from two Tehsils of D.G Khan. Samples of Tehsil Taunsa Sharif were more contaminated as compared to the city samples which were less contaminated. Chemical tests (Ca, Mg, Alkalinity and Cl) were performed against titration, sulphate and nitrates were performed using Spectrophotometer. Heavy metal (As) test was performed through arsenic kit and biological tests were performed through total plate count (TPC) and Eosin methylene blue agar (EMB). Microbial contamination was found in most of the samples. Water collected from hilly area was contaminated with heavy metal and those samples which were taken from hand pumps had high TDS. In comparison, samples collected from Tehsil Taunsa Sharif were unfit for drinking and did not comply PSQCA standards. The city water was of good quality as per the standard of PSQCA. In this study, we observed that fertilizers, geographical area, seepage of waste water is mainly responsible for compositional changes in water.
FORMULATION OF FENNEL SEED CANDIES ENRICHED WITH CARROT JUICE FOR IMPROVING NUTRITIVE QUALITY OF CANDIES
(UMT.Lahore, 2021-07-14) MAHAM TARIQ
Carrot and fennel seeds are a rich source of antioxidants such as lutein, zeaxanthin and β-carotene. Carrot is a rich source of energy with considerable amount of dietary fibers and carotenoids that play an important role in human diet. Both products are rich in antioxidant and flavonoids that scavenge the production of free radicals and provide protection against degenerative and chronic diseases. The unique flavor of carrot and fennel is poorly accepted by some consumers especially by children and young people. The aim of this study was to incorporate fennel extract and carrot juice in candies to improve their nutritive quality to add value in confectionary product. Candies were chosen because they are palatable, easy to engulf and attractive in taste, flavor and overall acceptability. In this study, fennel seed extract having the highest flavonoids and antioxidant capacity was selected for further blending with carrot juice. Five different concentrations of fennel methanol extract and carrot juice were added for formulation of hard candy. T0 refers to the control group that contains concentration of sugar, corn syrup and water, T1 contains ( 30 % sugar, 30 % corn syrup and 40 % carrot juice), T2 ( 30 % sugar, 30 % corn syrup, 30 % carrot juice, and 10 % fennel extract), T3 ( 30 % sugar, 30 % corn syrup, 20 % carrot juice, and 20 % fennel extract), T4 ( 30 % sugar, 30 % corn syrup, 10 % carrot juice, and 30 % fennel extract) whereas, T5 contains ( 30 % sugar, 30 % corn syrup and 40 % fennel extract). According to the findings, T1 and T4 showed the highest flavonoid contents whereas, highest antioxidant activity was observed in T2 followed by T5, T3, T4, T1 and T0. The consumption of formulated candies can prevent or delay the effect of antioxidants in humans.
INHIBITION OF CREATINE USING DIFFERENT CONCENTRATIONS OF ALOE VERA EXTRACT IN CHICKEN NUGEETS
(UMT.Lahore, 2021-07-14) USAMA MUBARIK
Meat is a good source of protein for human diet but cooking, frying and grilling induces changes in meat which can be carcinogenic. The reaction of creatine produces heterocyclic aromatic amines (HAAs) in meat which is a potential carcinogen as creatine converts into creatinine during high temperature and produces HAAs. Frying of meat poses major risks as no significant spices are used in it. Current study is aimed to inhibit the development HAAs in meat products using plant-based extracts. Aloe vera gel was used for coating on chicken nuggets in three different concentrations of 40, 60 and 80% before frying to inhibit the production of HAAs, as it contains bioactive compounds and antioxidants with cellulose which can act as a barrier in a reaction of HAAs production. Aloe gel treated sample resulted up to 44% inhibition in DPPH analysis and lower level of creatine from 1.12 - 0.52 (mg/mL). Color was also observed which shows lower redness and yellowness. The study concluded that aloe gel coated nuggets significantly reduced creatine during frying of chicken nuggets which justify the reduction of HAAs production.
PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF PATTIES WITH COMBINATION OF BROILER AND OSTRICH MEAT
(UMT.Lahore, 2021-07-14) MAZHAR REHMAN
Owing to the nutritional features, poultry meat is among the major food sources all over the world. The most significant properties that are noted by the customer includes consistency, texture, tenderness, flavor, odor, firmness, and appearance. The consumption of red meat decreased in all over the world because the main problems with the consumption of red type of meats were cardiovascular disease, increased in cholesterol level, atherosclerosis and such type of other diseases that can cause health problems in human body. All these problem might be solved by utilization of ostrich meat. Ostrich meat possess good physicochemical properties as compared to other types of red meat and recognize as healthy. Poultry meat production has increased significantly in all over the world. Both ostrich and broiler meat possessed good nutritional and chemical properties. For this purpose, the physicochemical analysis of ostrich and broiler meat performed. Moreover, patties were prepared with different combinations such as 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 ratios of broiler and ostrich meat and physicochemical and sensory evaluation of both uncooked and cooked patties were determined. The results of current study indicated that ostrich and broiler meat possessed good physicochemical characteristics and the best proportion of patties was 70:30 ratios of broiler and ostrich meat (T3) which possessed more acceptability as compared to other proportions in terms of physicochemical and sensory evaluations.
ANTIOXIDATIVE ANALYSIS AND COLOR CHARACTERISTICS OF WHEAT BREAD TREATED WITH RED BEETROOT (Beta vulgaris L.) JUICE
(UMT.Lahore, 2021-07-15) MUHAMMAD JUNAID BHUTTA
Functional foods are gaining acceptance among consumers now a days due to their nutritional and health aiding characteristics. This research is aimed to manufacture a wheat bread with added red beetroot (Beta vulgaris L.) juice for its functional properties and color imparting characteristics. Red beetroot juice was diluted with water (v/v) as per the designed treatments i.e. T1 = 10% (90:10), T2 = 25% (75:25), T3 = 50% (50:50) and T4 = 100% (0:100). Treatments were kept at 4 ºC and ambient temperature (20 ºC) storage and tested after every 48 hours till the 7th day to evaluate their antioxidant activity and color characteristics. Treatments were then infused in wheat bread to evaluate their antioxidative and color imparting properties in bread. It is found that the trend of color change is significant (p<0.05%) for all treatments stored at different temperatures for defined day intervals. Color characteristics in red beetroot juice is dependent on the concentration of natural coloring pigments i.e. betacyanin and betxanthin pigments in treatments as well as their sensitivity for storage temperatures. The antioxidant activity of red beetroot juice also significantly impacted by treatments concentration, storage temperature and storage duration. The treatment with 50% red beetroot concentration exhibited more ability to retain antioxidative property for defined duration at different storage temperatures. The color of wheat bread was also affected by the addition of red beetroot juice. However, the bread crust exhibited more red color value than the bread crumb. Bread treated with 50% and 100% beetroot juice concentration shown highest antioxidant values but the difference between them was minor. The study concluded that treatment with 50% red beetroot concentration demonstrated favorable functional properties and color imparting characteristics in wheat bread.

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