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Item The impact of leader’s emotional intelligence on the safety culture of an organization(UMT,Lahore, 2025) TAIMOOR TAHIRThe proposed study examines the essential significance of emotional intelligence (ei) of leaders on the organizational safety culture (sc) development, while especially focusing on the aviation industry of pakistan. Although leadership has become the most important factor in workplace safety, not much has been studied on the impact that ei has on the sc by exploring the mediating role of perceived supervisor support (pss) and total organizational rewards (tor). The present study bridges this gap by examining the role of emotionally intelligent leadership in promoting fairness, trust, and motivation as a way of building a stronger sc. The method of quantitative research was used, and the survey questionnaires were used as the sources of data collection among the personnel of the aviation industry. The results are based on the premise that the level of ei has a significant influence on sc, as the mediators are perceived supervisor support and total organization rewards. An emotionally intelligent leader also advocates justice in decision-making processes, employee-supervisor relations, and employee engagement, making the workplace satisfying and resulting in better safety arrangements that influence the whole culture of that specific organization. This study goes further to point out the crucial role of the ei of leaders in the development of an organizational culture that fosters recognition, support, and motivation of employees to adhere to safety provisions. Those companies that focus on promoting workplace safety ought to invest in interventions that center on leadership development that focuses on emotional intelligence, since it enhances employee commitment to safety procedures and reduces risky activities in the workplace. Moreover, in fostering a powerful sc, the support of supervisors in the organizations can be useful, as well as proper and fair rewards also play a potent role. This paper will contribute to the current scholarly literature related to the field of emotional intelligence and safety culture by providing empirical evidence of the connection between them and providing practical recommendations that would help to improve the safety culture. Future studies should consider these dynamics in various environments, whether it is in different industrial setups or across different cultures, in order to achieve more generalization and impactItem Valorization of different fruit waste for formulation of low-fat processed mozzarella cheese(UMT, Lahore, 2025) Mashal E ZahraThe most active compounds are present in strawberry extract, and many antioxidants are wasted in the food industries during food processing. This research used Natural Deep Eutectic Solvents (NADES), ultrasound-assisted, and ultra-sonication methods to extract these bioactive components from strawberry waste through valorization. The main purpose of this research was to formulate a low-fat processed mozzarella cheese by valorizing the strawberry waste to incorporate active compounds in cheese. Response surface methodology (RSM) with three factors and a five-level central composite design was used for the ultrasound-assisted extraction of bioactive compounds from the strawberry waste. The total flavonoid content (TFC) and effect of time scavenging activity were optimized by altering the ultrasonic frequency, extraction time, and liquid-solid ratio. Moreover, the total flavonoid content and DPPH increased quadratically due to the increase in ultrasonic power time and the use of higher NADES concentrations and liquid-solid ratios. The maximum predicted antioxidant extractions were TFC (6.1 QUE mg/g), and DPPH of 57.7% was simultaneously obtained when frequency, extraction time, and liquid-solid ratio were 7.5 Hz, 5 min, and 30%, respectively. Furthermore, the strawberry extract obtained from the optimized conditions was used to formulate the W/O/W emulsions. The preparation of W/O/W emulsions was done in two steps. In addition, the extract was incorporated into the inner aqueous phase (W1/O), which contains three different concentrations of 10%, 20%, and 30% (w/w). The mucilage was used in W2 as a fat replacer to improve the texture of low-fat processed mozzarella cheese. The stability and antioxidant potential included DPPH assay and TFC of emulsions evaluated for (15 days ± 4 oC). Looking into the antioxidant potential of the individual emulsions, 20% (w/w) showed the highest values of TFC (11.1 ± 0.15 to 5.1 ± 0.08 QUE mg/g) followed by 30% (8.9 ± 0.02 to 3.7 ±0.07 QUE mg/g) and the least amount present in 10% (7.3 ± 0.08 to 3.09 ± 0.04), while xiv the DPPH assay had highest activity present in 10% (38.6 ± 0.03 to 16.7 ± 0.03%) followed by 20% (30.2 ± 0.08 to 14.6 ± 0.05%) while the least activity present in 30% (23.8 ± 0.02 to 9.71 ± 0.03%) depending on the formulation and the bioactive compounds. The results exhibited a significant (p = 0.00) difference that by increasing strawberry extract concentration in the W/O/W emulsions, the antioxidant potential decreased, which further declined with the period. Furthermore, the stable emulsions were evaluated during storage by checking the droplet size. Selected concentrations were used to formulate low-fat processed mozzarella cheese, after which the analysis was performed that included DPPH assay, TFC, texture, color, and sensory evaluation of the fortified low-fat processed mozzarella cheese during 7 days of a storage period at 4 oC. The low-fat processed cheese formulated with W/O/W emulsions containing strawberry extract exhibited significant (p = 0.00) antioxidant activity at varying concentrations on different days. The color of the cheese varied significantly (p = 0.00), whereas the texture did not vary significantly. This suggests that even minimal incorporation of bioactive compounds can substantially improve the antioxidant potential of the processed cheese and enhance the nutritional profile of the cheese.Item Valorization of different vegetable waste for the formulation of low-fat processed mozzarella cheese(UMT, Lahore, 2025) Hafiza Hamna MushtaqThe eggplant peels contain anthocyanin, a potential antioxidant wasted during food processing in the food industry. This research used the ultrasound-assisted method to extract these bioactive components from eggplant peels. This research aimed to formulate low-fat processed mozzarella cheese by valorizing eggplant peels. A threefactor, Box-Behnken Design (BBD) using response surface methodology was used for the ultrasound-assisted extraction of bioactive compounds from the eggplant peels. The Folin Ciocalteu assay (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity were optimized by changing the ultrasonic frequency, extraction time, and extraction %. The TPC, TFC, and DPPH radical scavenging activity significantly increased (p < 0.01) quadratically due to increased ultrasonic power time, higher natural deep eutectic solvents NADES concentrations, and liquid-solid ratios. The maximum predicted antioxidant extractions were TPC (21mgGAE/g), TFC (9mg QE/mg), and DPPH radical scavenging activity of 64% were simultaneously obtained when frequency, extraction time, and liquid-solid ratio were 8 Hz, 7 min 30 sec, and 13%, respectively. Furthermore, the eggplant peel extract was obtained from the optimized conditions of formulated W/O/W emulsions. The eggplant peel extract was incorporated into the inner aqueous phase at 3 different concentrations of 10%, 20%, and 30% (w/w). The W/O/W emulsions were prepared using two-step methods. The stability and antioxidant potential included DPPH assay, TPC, and TFC of emulsions evaluated for 15 days at 4 oC. Regarding the antioxidant potential of the individual emulsions, 30% (w/w) showed the highest values of TPC (90 ± 0.8 to 53.7 ± 4.1 mgGAE/g), TFC (68 ± 3.01 to 30.4 ± 3.6 mgQE/g), and DPPH assay (80 ± 4.6 to 46.94 ± 1.9%) followed by 20% (w/w). The results exhibited a significant (p < 0.05) difference that by increasing eggplant peel extract concentration in the W/O/W emulsions, the antioxidant potential increased, which declined with respect to storage days. After sensory evaluation, selected concentrations were used to formulate low-fat processed mozzarella cheese spread, after which the analysis was performed, which included DPPH assay, TPC assay, texture analysis, and color of the fortified low-fat mozzarella cheese spread during a 7-day storage period at 4 oC. The low-fat cheese spread formulated with W/O/W emulsions containing eggplant peel extract exhibited significant (p <0.05) antioxidant activity at varying concentrations. The color of the cheese varied significantly (p < 0.05), whereas the texture did not vary significantly. This suggests that even minimal incorporation of bioactive compounds can substantially improve the antioxidant potential of processed cheese and enhance the spread of its nutritional profile. This approach enhances the nutritional profile of everyday foods and provides a natural means of low-fat cheese with enhanced antioxidant activity.Item Development and characterization of multigrain crackers as a healthy alternative to commercial crackers(UMT, Lahore, 2025) Natasha KiranWith the rising global interest in health conscious eating habits, there has been a growing demand for functional food products that offer both nutritional significance and convenience. Replacement of wheat flour with quinoa, oats, chickpea and urad daal flours in these crackers present an opportunity to enhance their nutritional profile, physiochemical functioning and antioxidant properties. Formulation of crackers (T1, T2, T3 and T4) with these ingredients provides a convenient and tasty way to incorporate them into daily diet. In this study these multigrain flours were used in different percentages to formulate crackers were assessed for compositional parameters, sensory attributes, physical parameter, antioxidant activity and are compared with conventional commercial crackers. The results showed that addition of multigrain flours has moisture content from 3.45±0.21% to 5.49±0.41%, ash content from 4.89±0.39% to 5.22±0.60%, fat content from 5.20±0.45% to 7.91±0.10%, fiber from 5.00±0.05% to 6.00±0.03%, protein from 6.92±1.67 to 11.81±2.86, and carbohydrate from 66.91±3.44% to 71.95±1.43% in comparison to the commercial crackers whose moisture content ranges from 2.33±0.22% to 1.84±0.24%, ash content from 4.64±0.05% to 5.19±0.44%, fat content from 14.5±0.16% to 16.7±0.55%, fiber from 2.73±0.57% to 1.90±0.02%, protein from 6.12±2.66% to 9.47±1.65%, and carbohydrate from 64.98±0.98% to 69.51±2.97%. Mean L*, a* and b* values for formulated crackers decreased as compared to commercial crackers due to the addition of increase percentage of multigrain flours in substitution to refined flour. The higher TPC values in T4 (74.70±18.93 mg GAE/g), TFC in T1 (243.01±33.26 µg QE/100g), DPPH in T2 (13.10±0.85%) and FRAP in T4 (465.11±98.71 µmol TEQ/g) shows that multigrain crackers are rich in polyphenolic, flavonoid and bioactive compounds which overall increases antioxidant and scavenging free radical activity. However, T4 gained the highest score (7.40) among all the formulated crackers in sensory evaluation and is closely matched to the score of commercial cracker C3 (7.65). Furthermore, the incorporation of these multigrain flours can add texture, flavor and visual appeal to the crackers, enhancing their market ability.Item Evaluation of nutritional knowledge, attitude and practice among general physicians in Lahore(UMT, Lahore, 2025) Rimsha ShahidThe field of nutrition is gaining popularity, but its implication in human lives is still underrated due to certain limitations in the health care system. The patients seek dietary advice from the general physicians since they are the most trustworthy and frontline team of healthcare. Although limited data exists on the nutritional practices of physicians in the community. This study aimed to evaluate the nutritional knowledge, attitude and practices (KAP) among general physicians practicing in the hospitals and the health care units based in Lahore, Pakistan. This cross-sectional study was carried out among 320 physicians from various hospitals from August, 2024 till March, 2025. A stratified random sampling technique was used to identify the physician participants. The study included both genders male and female belong to the age group of 25 to 45 years. The descriptive statistics, chi-square test, and correlation tests were used to analyze the data using SPSS. According to the survey results, approximately 60% general physicians have moderate knowledge about basic nutrition including food-drug and interaction, macronutrient and micronutrient. Almost, 80% physicians show positive attitude towards the incorporation of nutritional counselling to the patients in health care settings and also acknowledged the importance of food and nutrition in disease management. Most of them agreed upon the fact that they require more knowledge to enhance their practice. While nearly, 70% physicians gave positive responses about educating diabetic patients, hypertensive patients, hyperuricemia patients to make mindful food choices in order to manage disease conditions but they still lack in providing customized medical nutrition therapy. The association between nutritional knowledge, attitude and practice shows no strong association. The study concluded that lack of time, physician’s lack of confidence, limited nutritional knowledge and unavailability of dietitians in hospitals are the counting factors in the negligence of providing nutritional counselling to the patients.Item Comparative analysis of safety and quality parameters in oil samples procured from street food points(UMT, Lahore, 2025) Tayba JanatEdible oils and ghee are a source of great supply, since they are used for processing street food. However, due to their heating, storage at improper conditions and contamination, concerns over their quality and safety have grown being sold increasingly in street vendors. This study was aimed to study physicochemical properties of edible oils used by street vendors of different areas of Johar Town, Lahore, Pakistan. Evaluation was made for key parameters such as free fatty acids (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), viscosity, specific gravity, moisture content and total polar materials (TPM). The sensory qualities such as odor and clarity were also considered for consumer acceptability. To analyze ten oil samples from various street vendors, standardized analytical methods were used. Frying cycle was also observed to show that they have a large difference in oil quality based on the oxidation level of some samples had very bad oxidation levels which can mean very high FFA and TPM as an indication of oil degradation originating from deep fats. Some samples had poor sensory attributes (odor, clarity) and deterioration aspects. Most parameters had significant differences (p < 0.05) which mean that parameter varied for oil quality is due to variations in processing, storage and frying methods. The study also highlights the relevance of stricter regulation, better handling of oil by street vendors and increasing people’s awareness to the health risks of repeatedly heating oil. With some improvements, these results are of high value in the elaboration of policies, food safety authorities and consumer interest towards improving the quality and the safety of the edible oils used in street food. The results also show that in order to protect public health, oil quality requirements must be continuously monitored and enforced. Future researchers can also use the baseline data from this study to analyze the trends in oil quality throughout Pakistan's various areas.Item Determination of phytochemical composition and in vitro hypoglycemic activity of ultrasound-assisted ethanolic extract of peanut skin(UMT, Lahore, 2025) Sahar SiddiqPeanut skin is an abundant economical byproduct of peanut processing industry, produced in millions of tons, and either used as fillers in animal feed or discarded. Recent research indicates that PS is a rich source of bioactive compounds, particularly polyphenols and flavonoids including resveratrol, catechins, epicatechins, ferulic acids, and proanthocyanidins. This study aimed to quantify total polyphenols and flavonoids to determine PS antioxidant and glucose modulating potential through in vitro assays. Additionally, the research sought to identify cost-effective strategies for valorizing PS by developing a functional beverage and comparing its bioactivity with that of commonly consumed herbal teas. Among various formulations, a 10% w/v ultrasoundassisted ethanolic PS extract exhibited the highest TPC (135.67 mg GAE/100g DW) and TFC (223.8 mg QE/100g DW), along with strong antioxidant activity as determined by ABTS (89.2 µmol TE/100g DW), FRAP (833 µmol Fe2+/100g DW), and DPPH (55.1%) assays. The extract also demonstrated significant in vitro hypoglycemic activity, with α-amylase inhibition reaching 60.6%. Furthermore, PS tea showed superior TPC (139 mg GAE/100g DW), TFC (210.8 mg QE/100g DW), and ABTS (92.4 µmol TE/100g DW) activity compared to green, cinnamon, and ginger teas. Although its DPPH (40.4%), FRAP (324.3 µmol Fe2+/100g DW), and α-amylase inhibition (57.6%) values were lower than those of green tea, they remained notably higher than those observed for cinnamon and ginger teas. These findings underscore the potential of peanut skin as a cost-effective, health-promoting ingredient and support its development into a functional beverage with promising antioxidant and hypoglycemic properties. Continued research and product development may contribute to sustainable agro-industrial practices and personalized nutrition.Item Effect of dry aging on meat quality in different beef muscles(UMT, Lahore, 2025) Azka AliDry aging is a traditional meat processing technique used to enhance the flavor, tenderness, and overall eating quality of beef by allowing it to mature under controlled temperature, humidity, and airflow conditions. Unlike wet aging, which occurs in vacuum-sealed packaging, dry aging exposes the meat to air, promoting enzymatic and microbial changes that develop complex flavors and improve texture. This method is gaining renewed interest in the premium beef market, yet its effects on different muscle types are still not fully understood. This study investigates the physicochemical changes that occur during dry aging in three selected beef muscles: Gluteus medius (Rump), Longissimus dorsi (Ribeye), and Psoas major (T-bone). The aging process was carried out over 28 days, with samples collected on Days 0, 7, 14, 21, and 28 to assess pH, moisture content, crude fat, and crude protein levels. These parameters are key indicators of meat quality and were chosen to evaluate how different muscle types respond to dry aging over time. Statistical analysis using two-way ANOVA demonstrated that both aging time and muscle type had significant effects (p < 0.01) on all measured parameters. Moisture content consistently decreased across all muscles during aging, particularly after Day 14, due to surface dehydration and enzymatic breakdown of muscle structure. Crude fat and crude protein content increased significantly, mainly because of moisture loss, concentrating the remaining solids. The Longissimus dorsi muscle retained higher fat levels throughout the aging process, suggesting better marbling and flavor potential, while Gluteus medius and Psoas major showed more variability. The pH values fluctuated within a narrow range, remaining within acceptable levels for dry-aged beef and supporting desirable microbial activity for flavor development. Overall, the study found that dry aging not only influences the nutritional composition of beef but also affects each muscle differently, highlighting the importance of muscle selection when designing dry aging protocols for optimal quality outcomes. These findings provide valuable insights for meat processors, retailers, and chefs seeking to maximize the benefits of dry aging. By understanding how aging duration and muscle type interact to affect physicochemical traits, stakeholders can tailor processing strategies to meet consumer preferences and enhance product value in the high-end beef market.Item Evaluation of in vitro digestion studies of low-fat mozzarella cheese versus full-fat mozzarella cheese(UMT, Lahore, 2025) Zoya FaisalModern era is seeking snack options rich with cheese, but the use of full-fat mozzarella cheese leads to chronic diseases. People demand low-fat cheese to fulfill cravings, but when fat is removed from cheese, it deprives good quality, flavor, texture, etc. Functional attributes are regained by plant-based mucilage, e.g., aloe vera, taro root, or basil seed. The study aimed to formulate low-fat cheese using plant-based mucilage and to conduct the physicochemical analysis of samples. The release of free fatty acids at the end of digestion using a static digestion model with the addition of digestive enzymes and bile salts was also observed. The results showed a significant overall difference (p < 0.05) among all cheese samples based on their proximate analysis. After 200 min of in vitro digestion, lipolysis was highest in full-fat and lowest in low-fat mozzarella cheese. However, considering 120 min as a standard time of intestinal digestion of mozzarella cheese, the highest final free fatty acid released (%) was shown by full-fat mozzarella cheese, while the lowest final free fatty acid released (%) was shown by low-fat mozzarella cheese. There was no significant difference in the final free fatty acids released (%) of all three mucilage-added cheese samples, and also all mucilage samples showed more than 80% digestion of fats at the end of 120 min of intestinal digestion. So, the low-fat cheese samples made with plant-based mucilage showed less fat release. Finally, the results of 2-way ANOVA suggested a significant difference between treatment groups and that different treatments exerted a significant effect on outcome (p < 0.05). This also suggested a significant effect of time on the outcome, while the interaction between treatment and time was also significant, which showed that treatment effect depended on time intervals (p < 0.05).Item Effect of replacing wheat flour with retrograded lentil powder on bread functionality(UMT, Lahore, 2025) Tayyaba TahirBakery products, particularly bread, are widely consumed across the globe but are often deficient in protein, dietary fiber, and other essential nutrients. This study comprehensively evaluates the compositional, physicochemical, nutritional, and sensory properties, as well as the shelf life of bread formulated by substituting refined wheat flour with retrograded red lentil flour at substitution levels of 0%, 5%, 10%, 15%, 20%, and 25%. Moisture content showed a significant decline (p < 0.05), dropping from 30.13% to 25.69% % on day 5 for F25 treatment, showing a reduction of 4.44%. Ash content increased significantly (p < 0.05), from 2.13% in the control to 4.65% in F25 on day 1, reaching 4.84% by day 5. Fat content decreased slightly, ranging from 3.69% to 8.40% on day 1, then decreased to 7.83% by day 5. Protein content increased significantly (p = 0.00), from 8.89% in the control to 15.75% in F25 on day 1, remaining stable at 15.84% by day 5. The fiber content increased significantly from 2.73% in the control to 6.59% in F25 and remained stable over 5 days. Color analysis revealed a significant reduction (p < 0.05) in L* values, dropping from 54.53 to 37.3; a* values increased, while b* values decreased. Sensory evaluations revealed that bread fortified with 20% RRLP had high acceptability, with scores for appearance (8.2), texture (8.2), aroma (8.15), flavor (8.45), taste (8.45), and overall acceptability (8.65) on day 1. These findings underscore the potential of retrograded lentil powder as a functional ingredient for enhancing the nutritional profile of wheat-based bread without compromising sensory acceptability.Item Development and characterization of calcium-fortified bars for mitigating dental health issues in children(UMT, Lahore, 2025) Sumbal AslamMalnutrition is one of the main causes of poor health condition throughout the world. Food and nutrition are important for a good health status. Poor dietary intake that results in different forms of malnutrition is highly unacceptable around the globe that is creating one of the greatest societal challenges for the world. Malnutrition, refers to insufficient intake of vital nutrients, causes severe health risks for children. Calcium shortage or hypocalcemia, is mostly concerning due to its vigorous role in bone growth and dental issues. Calcium-fortified bars offer a worthwhile solution to combat calcium deficiency. The functional foods have given rise to a new generation ready-to-eat food products, including snack bars. These bars have become a popular choice for health-conscious individuals seeking a convenient and easy way to manage their dietary needs. The aim of the study is to formulate and evaluate calcium fortified bars for children. The calcium fortified bars were developed by using natural ingredients such as dates, dried fig, dried apricot, almonds, sesame seeds powder and chickpea powder. The developed calcium fortified bars were analyzed on the basis of mechanical properties, optical properties and sensory parameters. Moreover, proximate analysis and total antioxidant activity was measured. The calcium bars for all treatments were significantly different from each other. Sensory evaluation of calcium fortified bars revealed T1 with 50 percent date; 5 percent dried fig and 5 percent dried apricot, respectively to be the most acceptable on the basis of all five parameters. Addition of these natural ingredients rich in calcium showed better antioxidant potential that will help in increasing the calcium profile of the children for mitigating dental issues. The sensory evaluation of the T1 calcium fortified bar showed better overall acceptability based on texture, taste, color and flavor of calcium fortified bar.Item Nutritional quality assessment of multigrain breads(UMT, Lahore, 2025) Iqra BabarThe increasing demand for functional and nutritionally enriched staple foods has driven interest in multigrain flatbreads as healthier alternatives to conventional wheat-based products. The purpose of this research sought to assess and compare the nutritional value of flatbreads made with five different flour samples: whole wheat flour, multigrain flour, gluten-free flour, sugar-free flour, and multigrain gluten-free flour. The compositional analysis (moisture, ash, protein, fat, fiber, and carbohydrates), in-vitro technique for α-amylase inhibition and the ability to digest, and the sensory evaluation were all studied. Consequences revealed that multigrain flatbread exhibited the highest nutritional density, with significantly greater protein, dietary fiber, and micronutrient levels compared to whole wheat flatbread. The compositional analysis of multigrain flours revealed significant (p≤0.05) differences among treatments. Moisture content was highest in whole wheat flour (12.67%) and lowest in gluten-free multigrain flour (8.86%). Fat levels varied widely, ranging from 2.10% (whole wheat flour) to 6.61% (gluten-free flour). Fiber was greatest in glutenfree multigrain flour (13.40%) and lowest in sugar-free flour (5.46%). Protein content peaked in gluten-free flour (17.83%) and sugar-free flour (17.56%), whereas glutenfree multigrain flour showed the least (11.86%). The nitrogen-free extract (NFE) was highest in gluten-free multigrain flour (58.36%) and lowest in gluten-free flour and sugar-free flour (52.81%). These results indicate that treatment significantly influences the nutritional composition of multigrain flour. The study advocates for the incorporation of composite flours in traditional flatbreads to enhance their functional properties, catering to diverse nutritional needs. Further research on shelf-life stability is recommended to facilitate commercial adoption.Item Development and characterization of functional gummy jellies(UMT, Lahore, 2025) Maham ZafarThe consumption of confectionery products, which are high in sugar and low in nutrients can adversely affect the health of children if consumed in excess, can lead to dental caries, micronutrient deficiencies, and various other health issues. Thus more focus is being placed on developing confections that have a fewer calories or include compounds that promote health, considering the health of confectionary consumers. Hence, keeping in view the nutritional profile of the plant-based products this research focuses on formulating ready to eat functional gummy snack. This research explore the use of fruit, vegetable and herb in a single product by using the combination of ingredients including apple, hibiscus and spinach. To avoid artificial flavoring and coloring, natural pigments like anthocyanins, chlorophyll, carotenoids found in hibiscus, spinach, and apples were used as it is to impart natural food colour. The gummies were evaluated for their proximate analysis, antioxidant activity, brix, color, texture, pH and sensory evaluation. Results depicts a significant (p > 0.05) positive relation between the addition of ingredients and their radical scavenging potential, presence of phenols and flavonoids. The gummies for all treatments were significantly different from each other for all assays. Whereas, the 9 days storage study of the gummies revealed non-significant differences (p < 0.05, CI: 95%) in the alteration of texture thus, indicating the stability of the gummies at room temperature. The present study showed that these gummies are also a good source of dietary fiber and protein with the maximum in T1 having 7.13% and 8.99%, respectively. Sensory evaluation of the gummies highlights T1 and T2 gummies with 10% apple puree, 1.5% hibiscus powder and 2% spinach powder; 10% apple puree and 1.5% hibiscus powder, respectively, to be the most acceptable. Incorporating spinach, hibiscus and apple showed overall increasing nutritional profile, antioxidant activity, protein and fiber content of gummies. Among all ingredient’s hibiscus showed the highest antioxidant potential.Item Evaluating the clinical effectiveness of liraglutide and dietary adjustments for weight management(UMT, Lahore, 2025) Mahnoor QaiserObesity is a long-term, multifactorial disease linked with serious health complications. The therapeutic approach combined a low-calorie diet with pharmacological treatment using Liraglutide. This clinical study was meant to compare the effectiveness of Liraglutide (Saxenda) along with dietary modifications versus dietary modifications alone in achieving weight loss among overweight and obese adults. A 12-week, controlled clinical trial was conducted, enrolling participants aged 20–50 years with a BMI of ≥25 kg/m2. Participants were randomly assigned into two groups: an experimental group receiving Liraglutide alongside a reduced-calorie diet, and a control group following only dietary modifications. Anthropometric measurements were recorded fortnightly and biochemical parameters by start and then at the end of the trial. The results concluded a significantly higher reduction in body weight, waist circumference, BMI, MUAC, and other key measurements in the Liraglutide group compared to controls. Additionally, Liraglutide improved HbA1C levels over the study period. The study confirms that Liraglutide, when used in conjunction with dietary changes, offers enhanced weight loss and body composition improvements over diet alone. Some participants in the Liraglutide group reported gastrointestinal side effects and mild elevations in liver enzymes. However, these adverse effects did not significantly hinder weight loss outcomes during the study period. These findings support Liraglutide as an effective pharmacological adjunct in short-term obesity management, particularly for individuals struggling to achieve sufficient weight loss through lifestyle modification alone.Item Evaluation of social media influences on dietary habits and physical activity among university students in Lahore(UMT, Lahore, 2025) Mariyum BatoolThe rise in utilization of social media has become an emerging public health concern across university students. Exposure to idealized body standards and popular health content on social media platforms may shape students' eating habits and patterns of physical activity. This study was aimed at exploring the effects of social media usage on consumption of food and extent of bodily movement among university students in Lahore. This cross-sectional study used a sample size of 385 students selected randomly from Punjab University, Government College University Lahore, University of Management and Technology, and The University of Lahore. Data was collected using a standardized questionnaire included demographic information, social media usage, eating habit, level of physical activities and perceptions of physical activity. The findings demonstrated no statistically significant association existed between utilization of social media and disordered eating practices or the behavior of engaging in physical activity. In addition to this, the utilization of social media (SESMEB) was not significantly associated with disordered eating attitude (EAT-26) (p> 0.05) or physical activity levels as determined by using IPAQ-SF (p> 0.05). However, disordered eating attitude were significantly associated with physical activity (p< 0.05), implying that the students with disordered eating attitudes can exhibit irregular physical activity patterns, possibly as a result of compensatory behaviors. Furthermore, there was no evident association observed between attitudes and perceptions of social media use and disordered eating attitude (p> 0.05). The findings indicate that the growing trend of social media usage has no measurable effect on dietary or physical activity behaviors in university students. Future longitudinal and experimental studies are required for better and effective interventions to promote healthier behaviors among university students in Pakistan.Item Identification of molecular markers for meat pathogen detection using advanced genomic approaches(UMT, Lahore, 2025) Qindeel AbbasFoodborne diseases, particularly those caused by meat pathogens, pose a significant health risk to the global population. Therefore, identifying molecular markers for pathogen detection in the food supply chain is crucial for food safety. Advanced genomics approaches, such as comparative genomics, can bridge the application gap in pathogen detection and enhance food safety measures. In a study encompassing 193 pathogens across 37 species and 14 genera, including notable ones like E. coli, Salmonella, and Campylobacter, a comprehensive dataset of over 1 million proteins was analyzed. Among these, beneficial strains comprising 24 isolates from 16 species and nine genera, such as Bifidobacterium and Lactobacillus, were identified, totaling over 46,000 proteins. Phylogenetic analysis revealed a distinct species clustering, with only two particular clusters exhibiting beneficial species, while the remainder were pathogenic species. Evolutionary analysis utilizing maximum likelihood and orthogroup clustering techniques uncovered 29,155ortho-groups, with 22,800 specific to pathogens and 2,773 specific to beneficial species. Despite extensive study, no highly conserved target markers were found across all pathogens. However, particular orthogroups (OGs), such as OGs06613 (Salmonella typhimurium) and OGs03602 (Escherichia coli), were identified, providing potential targets for pathogen-specific detection. Moreover, highly conserved target markers were identified through multiple sequence alignment (MSA), and primers were designed for those conserved regions. Furthermore, pathogenic strains were collected from the Microbial Bank of Punjab University, Lahore, Pakistan, to validate identified markers, and the beneficial bacterial strain, probiotics bacteria, were cultured. Subsequently, total DNA was extracted, and PCR was performed. Results indicated the amplification of only pathogenic bacteria, showing the specificity of identified markers to pathogenic strains. Thus, these novel target regions can be further used in antibody development and guide-RNA design for CRISPR-Cas-based pathogen identification in future applications.Item Functional characterization of restructured chicken products incorporated with encapsulated probiotics(UMT, Lahore, 2025) Raheema QuddusThe present study investigates the functional potential of encapsulated Bacillus clausii using potato peel protein isolates as a sustainable wall material and its subsequent incorporation into restructured chicken nuggets. The encapsulation process was carried out using sodium alginate and pectin through the extrusion method, aiming to enhance probiotic stability and viability. The encapsulated probiotic beads demonstrated improved protection against environmental stress, ensuring sustained release under simulated gastrointestinal conditions. The incorporation of free and encapsulated Bacillus clausii into restructured chicken nuggets influenced their physicochemical, microbiological, and sensory attributes. Proximate analysis revealed that the addition of encapsulated probiotics increased moisture content T2 (65.00%) compared to control (59.67%), while protein content slightly decreased in T2 (29.90%) due to the encapsulation matrix. Microbial analysis indicated that probiotic-treated samples exhibited significantly different bacterial loads over refrigerated storage at 4°C, with T2 maintaining higher plate counts, suggesting enhanced probiotic survival. However, spoilage indicators such as off-odor and water release were observed in all treatments by day six. The pH of all samples declined over storage, with a significant drop from ~6.2 to ~5.3, correlating with microbial activity and protein degradation. Color parameters showed reduced lightness (L*) in probiotic-treated samples, while redness (a*) and yellowness (b*) remained largely unaffected. Sensory evaluation confirmed that encapsulated probiotics did not negatively impact consumer acceptance, with T2 receiving comparable scores to the control in texture, appearance, and overall acceptability. These findings suggest that the encapsulation of Bacillus clausii using potato peel protein isolates offers a promising strategy for probiotic delivery in meat products, contributing to waste valorization and functional food development. However, challenges related to microbial spoilage highlight the need for optimized storage and preservation techniques.Item Development of meat emulsions using the mucilage-based fat replacers(UMT, Lahore, 2025) Sadia AkbarMucilage as a fat replacer in meat emulsions is an emerging trend that may aid in improving the nutritional value of meat products. This study aimed to incorporate Tragacanth gum into completely fat reduced improved beef patties. Beef emulsions were prepared in 5 levels of the concentration of Tragacanth gum (T1-T5) and determined moisture, ash, fat and protein content and stability of the emulsion. Texture, color and sensory evaluation were also performed. Protein content decreased from 16.50% in the control (T0) to 15.20% in T5. Ash content ranged from 2.9% to 3.4%, while fat content reduced significantly with the incorporation of Tragacanth gum, showing a decrease from 20.4% in T0 to 13.5% in T5. Moisture content varied slightly, ranging from 65.2% to 68.5%, and emulsion stability was enhanced in treatments with gum, with a decrease in separated phase volume. Cooking loss also improved, with T4 showing the lowest loss at 19.2%. Texture analysis revealed that the treatment T2 had the best scores for texture (8.4), while color measurements showed that higher gum concentrations led to darker patties. Sensory evaluation indicated significant differences in appearance (p = 0.00), flavor (p = 0.0299), taste (p = 0.0023), juiciness (p = 0.016), and tenderness (p = 0.0516), with T4 scoring highest for most sensory attributes. On the whole, Tragacanth gum improved emulsion stability and sensory qualities, particularly at moderate concentrations. ANOVA and Tukey’s HSD test was carried out to report significant differences. The findings suggested that Tragacanth gum was very critical in fat reduction as well as enhancing moisture retention and sensory evaluation. This study concludes that Tragacanth gum is an ideal fat replacer in meat emulsions.Item Nutritional status and its effect on academic performance among school going children in different areas of district Kasur(UMT, Lahore, 2025) Shakeel AhmadMalnutrition is a global health issue particularly in developing countries like Pakistan. Children and young adults are the most vulnerable population effected by malnutrition. As their nutritional needs increases with time therefore right food choices play a crucial role. Children with poor nutritional status are more likely to face negative academic outcomes. In this context, the current study was designed to assess the nutritional status of school-going children aged 9 to 15 years in various areas of District Kasur, where limited research has been conducted previously. A total of 384 students were selected for the study. A structured questionnaire was developed to collect information on the intake of various food items. The participants were categorized based on Z-scores for weight-for-age and BMI-for-age. All the questions revealed a significant association with participant’s weight and BMI. The collected data were then used to assess their academic performance through a standardized test and school examination records, in order to evaluate the impact of dietary habits on academic output. The results revealed that children with normal weight and healthy BMI scored highest in the test compared to undernourished or overweight peers. While no effect of gender on academic performance was observed. The present study highlights the need for school-based nutrition programs and public health interventions to improve both health and educational outcomes. It also serves as a foundation for future research from a broader perspective, focusing on the role of specific nutrients and potential confounding factors.Item Omega-3 fatty acids as modulators of anti-inflammatory gene expression(UMT, Lahore, 2025) Faiza Sada HussainChronic inflammation is a key initiator of numerous pathological states, such as autoimmune diseases, neurodegeneration, and metabolic syndromes. Over the past decade, the function of omega-3 polyunsaturated fatty acids (PUFAs), specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in the regulation of inflammatory processes has gained prominence. Though their anti-inflammatory properties at the level of the body have been extensively characterized, research data focus on their capacity to modulate inflammation through mechanisms of gene expression. This meta-analysis examines the modulatory role of omega-3 fatty acidsi.e., eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—on anti inflammatory gene expression in clinical and pre-clinical models. This research integrates results from 14 peer-reviewed clinical trials and animal studies that appeared between 2004 and 2024. Standardized mean differences, odds ratios, and correlation coefficients were analysed with Comprehensive Meta-Analysis (CMA) software, providing a multifaceted statistical analysis. The review adhered to PRISMA standards to identify and critically appraise 35 peer-reviewed papers. Extraction of data was on study design, dosage, duration, inflammatory markers, gene expression signatures, and molecular pathways affected. The findings showed a reproducible pattern of omega-3 fatty acids downregulating central pro-inflammatory genes, TNF-α, IL-1β, and IL-6, and upregulating anti-inflammatory mediators like IL10 and TGF-β. Mechanistically, these actions were largely regulated by NF-κB inhibition, PPARγ activation, and a boost to the AMPK/SIRT1 pathway. Epigenetic effects, such as changes in DNA methylation and histone modification, were also noted in some studies. The funnel plot showed slight heterogeneity but no publication bias. Omega-3 fatty acids have an impressive and biologically important ability to regulate anti-inflammatory gene expression. This evidence underlines their application not only as dietary supplements, but also as therapeutic agents in anti inflammatory strategies aimed at the genomic level. Additional randomized controlled studies are warranted. Future studies should also investigate epigenetic pathways to increase knowledge about omega-3s' long-lasting effects on gene regulation.