Nuzhat Huma

• Ph.D
• Professor at University of Agriculture Faisalabad

Longevity of probiotic is the main concern for getting maximum benefits when added in food product. Bifidobacterium, a probiotic, tends to lose its viability during gastrointestinal track (GIT) transit and storage of food. Their viability can be enhanced through microencapsulation technology. In this study, Bifidobacterium bifidum (B. bifidum) ATCC...

Yoghurt is one of the famous nutritious fermented milk products which have myriad of positive health effects on human beings and curable against different intestinal diseases. This research was conducted to observe the effects of different artificial sweeteners on the quality parameters of yoghurt with relation to storage. Some people are allergic...

The objective of the study was to evaluate the anticancer activity of water‐soluble peptide (WSP) extracts of buffalo and cow milk Cheddar cheeses during their ripening. The WSP extracts were assessed for their effects on cell viability, cell cycle arrest and apoptosis induction using a lung cancer (H‐1299) cell line. Cheese extracts taken after 12...

Low fat cheeses have increasing demand globally but fat reduction in cheeses has negative impact on the composition, functionality and texture of cheese. The study was planned to investigate combined impact of fat mimetic (guar gum) and homogenization as fat reduction strategies on the quality of low fat Mozzarella cheeses (LFMCs). Guar gum was use...

This article aimed to assess the anti-inflammatory and anticancer potential of water-soluble peptide (WSP) extracts from buffalo and cow milk Cheddar cheeses. Anti-inflammatory activity was evaluated on the basis of nitric oxide (NO) production in lipopolysaccharide-stimulated macrophage (RAW-264.7) cells. A cell viability assay, cell cycle arrest...

Objective: Increased production of reactive oxygen species (ROS) affects gastrointestinal system which may develop intestinal pathologies. Food resources comprising natural antioxidants with chemotherapeutic properties have greater demand in current marketplace Therefore, aim of present study was to assess the anti-oxidant potential of water-solub...

The present work was carried out to study the impact of watermelon seed flour on the physico‐chemical, and sensory properties of ice cream. Four formulations (T0, T1, T2, and T3) were developed by substituting milk fat and solid‐not‐fat with watermelon seed flour at level of 0, 5, 10, and 15%, respectively. Results indicated that with the increase...

Modified starches are used as dough improver in different bakery products. In current study, modified cereal starches were exploited as dough improver by incorporating heat moisture treatment, acid hydrolyzed, oxidized, cross linked and octenyl succinic anhydride modified rice and corn starches at the level of 10% in wheat flour. The substituted fl...

The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60–90 °C), pH (3–7) and CaCl 2 concentration (2·0–6·0 m m ) for maximum yield/recovery of milk constituents. The research work was c...

Oxidative stress is the most critical factor implicated in various degenerative ailments. The present study was designed to evaluate the in vitro radical scavenging potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk cheddar cheeses during ripening. Moreover, the protective role of WSPs extract on cell viability and...

Reduced fat cheeses are desired based on composition but fell in acceptability and functionality as the fat contributes the desirable flavour and texture. The addition of gums in low fat cheese softens the structure by the interference of the casein-casein interaction and cellulose particles that function similar to fat globules. The present study...

p>Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella ch...

The aim of the study was to evaluate potential role of a water-soluble peptide (WSP) extracts derived from buffalo and cow milk Cheddar cheeses with special reference to their antihypertension and antithrombotic activities. The WSP fractions collected at different stages of ripening were tested to assess their degree of proteolysis, their peptides...

Present exploration was an attempt to investigate the physicochemical and sensory evaluation of the cheddar cheese using different concentrations of starter's cultures at different storage intervals. For this purpose, cheddar cheese was prepared through Streptococcus thermophillus and Lactobacillus bulgaricus in combination with starter cultures. I...

Fermentation process involved in different dairy products like yoghurt results in release of various bioactive peptides. Present study was designed to investigate the potential of bioactive peptides extracted from different types of yoghurts against hypertension and oxidation. Four different types of yoghurts were prepared from goat, sheep, cow and...

Wheat is a main ingredient of the bread, so the suitability of mixed culture of Lb. casei, Lb. brevis and Candida humilis was determined for different spring wheat cultivars for the preparation of sourdough bread. Four spring wheat cultivars such as Lasani-2008, Millat-2011, Punjab-2011 and AARI-2011 were analyzed for chemical composition, physical...

Processed pizza cheeses (PPC) are the mixture of Mozzarella and other cheeses which is pasteurized with the addition of emulsifier to get the desired characteristics of cheese, used as pizza topping. Mostly being used cheese on pizza topping is fresh Mozzarella but it has some week quality attributes due to lack of biochemical reactions that takes...

Dairy products are associated with numerous health benefits. They are good source of nutrients like carbohydrates, protein (bioactive peptides), lipids, minerals and vitamins which are essential for growth, development and maintenance of the human body. Accordingly, dairy bioactive peptides are one of targeted compounds present in different dairy p...

Milk composition is an imperative aspect influencing the quality of dairy products. The study was aimed to compare the cheddar cheese made from buffalo and cow milk with respect to composition and proteolysis (water-soluble nitrogen, non-protein-nitrogen) during ripening. The assessment of proteolysis in cheese through RP-HPLC was also core part of...

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat and camel. Sheep milk was found to be highest in fat (6.82±0.04%), solid-not-fat (11.24±0.02%), total solids (18.05...

Buffalo milk is at the top in Pakistan's milk production and has established emergent research curiosity owing to its nutrient profile. The study was intended to assess the influence of concentration and drying temperatures on manufacturing and characteristics of buffalo skim milk powder. Buffalo skim milk having 10.50% total solids (TS) was concen...

The present study was conducted to check the effect of alkalinization (pH 8 to 11), acidification (pH 6- 4) and temperature (60, 65, 70, 75, 80, 85 and 90ºC) on size, charge and viscosity of sodium phosphocaseinate powder after rehydrated in deionized water @ 3, 4 and 5% concentration at room temperature. The particle size distribution was determin...

There is an increasing interest in the use of whey due to its therapeutic and functional properties such as water binding, solubility, gelation, emulsification and foaming. Whey and its components are being incorporated as value-added ingredients in many foods including dairy, infant formulas, sports foods, meat, bakery, beverages and other food pr...

Globally, milk is extensively used for the production of value added dairy products owing to its rich nutritional profile. Similarly, innovative dairy products can be formulated by changing the functional characteristics of milk caseins. Current research was planned to assess the compositional, functional and physicochemical characteristics of phos...

Cream cheese is used as an ingredient in many foods. The objective of the study was to develop cream cheese spread with improved texture using apple puree (10%) and different hydrocolloids @ 2%. Seven fruited cream cheese spread samples were prepared. Cream cheese spread with no hydrocolloid was kept as control (CS). Three cheese spread samples wer...

Whey (acid and sweet) is an important byproduct of dairy industry and rich in various nutritious components like lactose, whey protein, lactoalbumin and lactoglobulin etc. Whey proteins in the form of concentrates are mainly used in the food industry due to their wide range of physical, chemical and functional properties like viscosity, water holdi...

Fortification of food with micronutrients like vitamins and minerals is one of the imperative strategies to fight against micronutrient deficiencies. Fortification in common salt is fruitful strategy because of its daily consumption @ 5-12 g/day, globally. Therefore, the double fortification of salt with iodine and iron could be a reasonable approa...

The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk standardized at 4% fat level by adding sodium chl...

Copyright: © 2014 Sakandar HA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Camel milk has unique characteristics as compare to the other mamma...

makes every effort to ensure the accuracy of all the information (the "Content") contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in...

Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. The biochemical changes occurring during ripening are gr...

Camel milk has unique characteristics as compare to the other mammal’s milks. It has anti-carcinogenic, anti-hepatic, anti- diabetic and anti-hypertension bioactive components. Polymerized whey protein is important for its functional and nutritional properties in various dairy food products. This study was conducted to check the effects of polymeri...

The aim of the study was to evaluate the effect of feed management on conjugated linoleic acid (CLA) level in milk and subsequently on fatty acid profile of cheese. Twenty cows were divided into 2 groups, fed on grass silage and pasture feed with sunflower supplementation for 14 days. Milk samples were collected and analyzed for composition and fat...

Present study was conducted to investigate the effectiveness of chemical treatments at low temperature on the quality of fresh-cut guava slices during 2011-12. Uniform sized guava slices were made free from seeds and treated with calcium chloride and calcium lactate with concentration 0.9%, 1.8%, 2.7% or 3.6%. After packing in plastic boxes, all tr...

In the recent epoch, functional and nutraceuticals foods are gaining wide range of acceptability from the consumers. In the present research investigation, efforts were directed to exploit the green tea phytochemicals. Functional beverage was prepared with catechins and epigallocatechins gallate (EGCG) added individually @550 mg/500mL in respective...

The objective of the study was to compare the sensory profile of Cheddar cheese prepared from cow and buffalo milk using indigenous and commercial cultures. Commercially available and locally isolated, indigenous starter cultures were used to prepare cow and buffalo milk Cheddar cheese. The cheese was ripened at 4 and 12°C and analyzed for descript...

Buffalo milk is at the top in Indo-Pak milk production; however, not characterized and studied in depth. Cheddar cheese is produced in the world from cow milk and low fat product is preferred on compositional basis but fells short in quality. The study was designed to manufacture the low fat Cheddar cheese from buffalo milk and assess that how fat...

Milk fat contains roughly 400 vital fatty acids beneficial for health maintenance and disease prevention. Milk fat obtained from different species of Nili Ravi Buffalo, Sahiwal Cow, Kajli Sheep, Betal Goat and Marecha Camel from livestock farm of Faisalabad, Bahawalpur, Sahiwal and Okara were analyzed for their fatty acids profile by GC. It was det...

The businesses community of different sectors affected by current energy crisis in Pakistan tends towards dairy business. They are highly interested by the information on milk composition particularly of buffalo milk due to its major contribution in national's milk production i.e. 63% according to the FAO's published data of 2010. It is necessary t...

People in Pakistan are confronting micronutrient deficiency especially vitamin A, iodine, and iron, identified as major preventable risk factors. • Fortification of nutrients in staple diet can reduce deficiency diseases. • Most Pakistanis in the Northern areas, Khyber Pakhtunkhwa, and some parts of Punjab suffer from iodine deficiency disorders. •...

Wheat, the main ingredient of the leavened flat bread (naan) has low quality protein because it is deficient in certain essential amino acids. In countries like Pakistan wheat, the main source of protein for general masses needs selection/supplementation with some good protein source. Various levels (5, 10, 15, 20 and 25%) of chickpea flour and gly...

Seasonal variation in milk composition has attained core attention for consistent quality of dairy products at a global scale. Due to escalating scientific awareness, consumers are tracking toward nutritionally enhanced milk based functional products that have elevated their market demand. The current research was planned to evaluate localities and...

The effect of sodium chloride on the production of organic acids during ripening of buffalo milk Cheddar cheese at elevated temperature was evaluated. Buffalo milk Cheddar cheese was produced by adding sodium chloride at the rate of 0, 1 and 2% and stored for ripening at 4C and 12C for 120 days. The cheese was evaluated for organic acids i.e., lact...

Purpose – The purpose of this paper is to investigate the stability of chicken flavored textured soy protein (TSP) substitution for chicken meat in pizza toppings. Design/methodology/approach – TSP obtained from defatted soy flour was used to replace chicken at 25, 50 and 100 percent level in the pizza toppings. Patent grade wheat flour, TSP, boile...

Commercial milk and improve quality milk containing total plate count 2.2 × 10 6 and 3.5 × 10 5 cfu/mL and somatic cell count 621,000 and 249,000 per mL, respectively were subjected to different ultra-high temperature (UHT) processing temperatures (135, 138, 141 & 144 o C) and stored at 25 o C and 40 o C temperatures for 90 days. Commercial milk co...

Iron deficiency anemia (IDA) is prevailing around the globe at variable extent. To combat this phenomenon various strategies are popular. One effective strategy is food fortification. A number of reviews are available to discuss the bioavailability of food fortificants exclusively or in special dietary arrangements with specific food vehicles to ac...

Mozzarella cheese is getting popularity in Pakistan as the trend of pizza is increasing. In Pakistan very few industries are making mozzarella cheese. Cultures required for the production of mozzarella cheese are imported and expensive, which increase the cost of its production. An attempt was made to develop such cultures locally. Homemade yoghurt...

Increasing awareness regarding natural ingredients has led to utilization of functional beverages in diet based therapy. Present project was designed to evaluate safe use of functional drink prepared from green tea active ingredients. Efficacy trial was conducted in male Sprague Dawley rats for period of eight weeks. Functional drinks were prepared...

Volatile flavouring compounds in Cheese are generated by starter cultures in combination with adjunct cultures that confer distinct flavor and texture properties to cheese. Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis are commonly used as preferred starter cultures for Cheddar cheese. Lactobacillus rhamnosus used as adjunct c...

Mozzarella cheese samples were prepared from buffalo milk alone and mixture of cow and buffalo (1:1) milk standardized at 1.5 and 2.5% fat level. Indigenous and commercial starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) were used in cheese manufacturing for comparison and cheese samples were stored at 4...

The effect of Xylooligosaccharide (XO) enriched yogurt in addition to basal diet on serum biochemical profile of albino rats assigned to 5 dietary treatments for a period of 21 days were studied. In all groups of rats (n = 5) serum glucose, cholesterol and triglycerides were observed. The weight gain in rats receiving yogurt was higher than those i...

Purpose Legumes are widely grown and are consumed as a source of plant protein throughout the world. They rank second after cereals with respect to their consumption order. Legumes have anti‐nutritional factors which make their uses limited. This study aims to check the effect of soaking and cooking on the anti‐nutrient contents and nutritional qua...

Mozzarella cheeses prepared from buffalo, cow and mixture of cow and buffalo milks using commercially available starter cultures ( Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus ) were analyzed for moisture, fat, protein, ash, pH, acidity and calcium content at different storage days (2, 16, 31, 45 and 60). Cheeses were also...

Enrichment of yoghurt with xylooligosaccharide (XO) at different levels was studied with physicochemical and sensory analysis. Yoghurt prepared by incorporation of XO were compared for these characteristics to the yoghurt containing stabilizer (gelatin, 0.4% w/w) in addition to XO. Moisture contents, pH, acidity and total solids were studied. These...

The effect of packaging materials on the physicochemical and rheological characteristics of iron-fortified wholemeal flour (WMF) during storage was determined. WMF was fortified with three fortificants, namely ferrous sulfate (30 ppm), ferrous sulfate + ethylenediamine tetraacetic acid (EDTA) (20 + 20 ppm) and elemental iron (60 ppm). Each flour wa...

The aim of this study was to develop methodology for the preparation of Lathyrus sativus (matri)-bovine milk blend and its quality evaluation through physico-chemical and sensory analyses. Different pre-treatments were applied to detoxify and dehulled grains in order to inactivate lipoxygenase and to improve flavour of milk including heating, immer...

Iron deficiency anemia (IDA) is a significant challenge in developing countries. It increases the risk of premature delivery and low birth weight. In children, IDA retards growth, impairs cognitive performance, and reduces physical activity. It also accelerates the mortality and morbidity rate in women. The key factors responsible include dietary e...

Purpose Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati‐385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies. Design/methodology/approach RBO was extracted from stabilized rice bran by solvent extraction...

Use of red palm oil fortified shortening was explored for combating vitamin A deficiency in Pakistan. Six types of cookies were prepared in which normal shortening was progressively replaced at the rate of 20 per cent with RPO fortified shortening. The carotenoids content of cookies varied depending on the content of RPO. A moderate loss was notice...

Ice cream samples were prepared using different stabilizers and emulsifier blends. The blends contained guar gum and xanthan gum in different ratios along with distilled monoglyceride. The sample having commercially available blend (Cremodan) was kept as reference standard. Ice cream was analyzed for physico-chemical and sensory characteristics at...

Fig ice cream samples having 10, 8, 6 and 4% milk fat were prepared using 20% figs paste. Plain ice cream having 10% milk fat was kept as reference standard. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 10, 20, 30 and 40 days of storage. Addition of the figs decreased the overrun, meltdown, moisture, pH, MSNF, lacto...

Breads were prepared from wheat flour supplemented with 5,10,15,20 and 25% of detoxified matri flour and evaluated for sensory acceptability, i.e. bread taste, aroma, texture, crumb colour, grain, loaf volume, crust colour, symmetry of form, character of crust and evenness of bake. Brabender farinograph, mixograph and viscoamylograph characteristic...

An experiment was conducted to improve physical, chemical and particularly sensory properties of strawberry pulp in ice cream. Ice cream with 10, 15, 20 and 25% strawberry pulp was prepared. Strawberry flavor ice cream (without strawberry pulp) was kept as control treatment. Ice cream was analyzed for physico-chemical and sensory characteristics at...

Gouda is a creamy ripened Dutch cheese. Owing to its nutritional and textural properties, it was planned to introduce it in Pakistan from buffalo milk. For the purpose, six-liter raw milk was first standardized to 6, 5 and 4% fat then 1% starter culture of Lactococcus lactis spp. cremoris (NRRL B-634) and Lactobacillus helveticus (NRRL B-4526), 1.2...

Strawberry drink was stored at room temperature (250C), refrigeration temperature (4-60C) and high temperature (40-450C). The treatments were analyzed for physico-chemical and sensory quality fortnightly for three months. Significant results were obtained for acidity, 0Brix, Reducing sugars and ascorbic acid with regards to the treatments as well a...

Trials were conducted to develop the bread improvers taking weight to volume ratio as response factor which was affected by ascorbic acid and enzyme activated soy flour as independent variables, Calcium sulphate, ammonium chloride, potassium iodate. sodium chloride and starch were used in the formulation, Wheat and wheat flour contained moisture 8,...