http://localhost:80/xmlui/handle/123456789/881 2026-04-17T19:53:53Z 2026-04-17T19:53:53Z Zafar, Muhammad Usman Ping, Qing http://localhost:80/xmlui/handle/123456789/2116 2020-06-15T09:37:34Z 2020-01-01T00:00:00Z

Title: CONSUMERS’ ATTITUDE AND PREFERENCES OF FUNCTIONAL FOOD: A QUALITATIVE CASE STUDY Authors: Zafar, Muhammad Usman; Ping, Qing Abstract: The present qualitative study is based on 50 participants responsible of household food shopping. Their in-depth interviews were conducted with the consumers from the four superstores located in Faisalabad to explore consumers’ views, preferences, attitude, acceptance of functional food (FF) and evaluation of different attributes like organoleptic, label, functionality along with health claim, price and brand. The analysis of qualitative data demonstrates that consumers had the concept of FF along with information and knowledge about different attributes of FF. All the attributes are important but the most importantly health claim attribute was the most valuable. Desire for seeking more information by the participants about FF also emerged in the study. The customers also attached significance to price in relation to purchase of FF particularly branded. Participants criticism on different conventional foods like fruit juices, milk and biscuits and bread (Chapati) available in the market about the poor quality and their recommendations of FFs to the other people create more space of marketing for this food that can be exploited by the FF industry. It is recommended that peoples should be made aware about the perceived benefits and threats of FFs and these foods may carry seal approved by regulatory body for ensuring quality and safety.

2020-01-01T00:00:00Z Muhammad, Usman Zafar http://localhost:80/xmlui/handle/123456789/2115 2020-01-21T07:02:05Z 2020-01-01T00:00:00Z

Title: CONSUMERS’ ATTITUDE AND PREFERENCES OF FUNCTIONAL FOOD: A QUALITATIVECASE STUDY Authors: Muhammad, Usman Zafar Abstract: The present qualitative study is based on 50 participants responsible of household food shopping. Theirin-depth interviews were conducted with the consumers from the four superstores located in Faisalabad to explore consumers’ views, preferences, attitude, acceptance of functional food (FF) and evaluation of different attributeslikeorganoleptic, label, functionalityalong with health claim, price and brand. The analysis of qualitative data demonstrates that consumers had the concept ofFF alongwithinformation and knowledge about different attributes of FF. All the attributes are important but the most importantly health claim attribute was the most valuable. Desire for seeking more information by the participants about FFalso emerged in the study. The customers also attached significance to price in relation to purchase of FFparticularly branded. Participants criticism on different conventional foods like fruit juices, milk and biscuits and bread (Chapati) available in the market about the poor quality andtheir recommendations of FFs to the other people create more space of marketing for this food that can be exploited by the FFindustry. It is recommended that peoples should be madeaware about the perceived benefits and threats of FFs and these foods may carry seal approved by regulatory body for ensuring quality and safety.

2020-01-01T00:00:00Z Hafiz M. Safdar Abdul Nasir Faizan-Ul-Haq Khan Riaz Ahmad http://localhost:80/xmlui/handle/123456789/1678 2019-11-21T09:42:15Z 2020-01-01T00:00:00Z

Title: ENHANCING THE QUALITY OF MAIZE, WHEAT, RICE AND COTTON RESIDUE BRIQUETTES BY OPTIMIZING THE OPERATIONAL PARAMETERS Authors: Hafiz M. Safdar; Abdul Nasir; Faizan-Ul-Haq Khan; Riaz Ahmad Abstract: In this study briquettes prepared from four types of abundantly available crop residue (i.e., wheat straw, rice straw, maize straw and cotton sticks). These were optimized and tested to evaluate the enhancement in their properties including durability, bulk density, compression strength and calorific value. The briquettes were prepared using indigenously designed mechanical piston press briquettes forming machine. Briquettes formation was initially tested for three operational input material parameters i.e., moisture content, particle size and mould/die temperature from the four selected straws to find out their suitable ranges. Briquettes thus prepared were then statistically analyze using a 3-factor factorial design under CRD (completely randomized design) atthree levels of three independent variables including moisture content (15, 20 and 25%), particle size (9, 12 and 15 mm) and temperature (200, 250 and 300°C) respectively. Ultimately, the best quality and economical briquettes were achieved at 20% moisture content, 12mm particle size and at 300 °C temperature from all types of crop residue. It was also noted that the best quality briquettes were achieved from maize straw while rice straw produce least quality. Considering the calorific value, study showed a range of 15.3 –18.2 MJ/kgfor selected briquettes. Ultimate results of the study can provide the guidelines to the farmers. So, they can set the input parameters according to crop residue type to obtain the best quality briquettes with enhanced economic benefits.

2020-01-01T00:00:00Z Salma Anjum Abdul Hamid Abdul Ghafoor Riffat Tahira Syed Zulfiquar Ali Shah Shahid Iqbal Awan Khawaja Shafique Ahmad http://localhost:80/xmlui/handle/123456789/1665 2019-11-21T07:30:49Z 2020-01-01T00:00:00Z

Title: EVALUATION OF BIOCHEMICAL POTENTIAL IN TOMATO (Solanum lycopersicum) GERMPLASMS Authors: Salma Anjum; Abdul Hamid; Abdul Ghafoor; Riffat Tahira; Syed Zulfiquar Ali Shah; Shahid Iqbal Awan; Khawaja Shafique Ahmad Abstract: A total of 185 diverse genotypes of tomato (Solanum lycopersicumL.), including 33 genotypes of Lycopersicumvar. Cersiforme (cherry tomatoes), were grown under shade house at National Agriculture Research Council (NARC), Islamabad Pakistan. The genotyes were harvested at fully ripened stage to evaluate the minerals and antioxidant properties. Genotypes were evaluated for antioxidants (ascorbic acids, lycopene, β-carotene and total soluble solids), mineral contents (Na, K, Ca, Mg and P) and trace elements (Fe, Cu, Mn, and Zn). Significant variations were recorded for antioxidant compounds, minerals and trace elements. Lycopene contents ranged from 1.57 to 23.24 mg 100g-1, ascorbic acid from 11.64 to 29.11 mg 100g-1, total soluble solids from 3.33 to 6.46 mg 100g-1while beta-carotene ranged from 1.32 to 7.6 mg 100g-1.The contents of potassium, magnesium, calcium, iron, and zinc were ranged from 780 to 3260 mg kg-1, 97.37 to 315 mg kg-1, 30.89 to 164.2 mg kg-1, 4.15 to 15.67 mg kg-1and 1.1 to 12.8 mg kg-1 respectively. Cherry genotypes (W-C 1653,W-C 1654,W-C 1656, W-C 1655,W-C 1658, W-C 1657,W-C 1660,W-C 1659,W-C 1666, W-C 16661, W-C 16667,W-C 16668,W-C 1670,W-C1671,W-C 1673)were found rich in antioxidants, minerals and trace elements. The results reported that quality and anti-oxidants of tomato fruit indicate high potential for genetic improvement of tomato through utilization of identified genotypes for important traits.

2020-01-01T00:00:00Z