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دولتِ دردِ یار مل جائے

دولتِ دردِ یار مل جائے
زندگی کو قرار مل جائے

عشق پابندِ رنگ و ذات نہیں
دل کا جس سے بھی تار مل جائے

وقتِ رخصت ہے اب خدا کے لیے
ہم سے وہ ایک بار مل جائے

اُس کا ملنا خزاں رسیدہ کو
جیسے فصلِ بہار مل جائے

درد مندوں کو رشک ہو تائبؔ
درد یوں بے شمار مل جائے

زرتشت ازم کے شعائر، رسوم اور روایات: اسلامی تناظر میں اجمالی جائزہ

Zoroastrianism is an ancient Iranian religion founded by an Iranian Prophet and scholar Zoroaster. It is claimed by some foremost scholars that this is the most ancient religion of the world which influenced the other major religions of the world like, Judaism, Christianity and Islam. The main source to know the Zoroastrianism is Avesta, Denkart and Bundahishn (sacred books) from which we know the terminologies and traditions of this religion. Main two spirits are Ahura mazda (god of pleasure and goodness) and Ahriman (god of evil) and seven more main spirits which are called as angels are Amesha spentas which show the actual spirit and direction of this ancient religion. Some of the concepts and traditions are same which exists in Islam but with different names and features, like prayers and matters after death, heaven and hell. In this article, main focus is on tradition and terminologies of this ancient religion to know its actual spirit to get the basic information and main themes for initial reader of this religion from Islamic theological pers-pective. No doubt, Zoroastrianism is one the amended religions exist on earth yet because of the similarity of various rituals with Islam. However, Zoroastrianism is being considered reve-aled religion and Zoroaster as true prophet of Allah.

Characterization of Maize Germ from Various Hybrids and Use of its Components for Value Added Baked Products

Maize germs from six promising locally grown hybrids, namely Poineer-32-F-10 (P-1), Poineer-32-B-33 (P-2), Monsanto-6142 (M-1), Monsanto-6525 (M-2), Rafhan- 2331 (R-1) and commercial were characterized for proximate composition, selected minerals, amino acid & fatty acid profiles and tocopherols. Based on the germ recovery and compositional analysis, one best hybrid germ, Pioneer 32-F-10 (P-1), was selected for further analysis and product development. Refined maize germ oil (MGO) from selected hybrid, was analyzed for various physical and chemical characteristics. The MGO was evaluated for cake preparation through blending with normal shortening at different levels. Moreover, defatted maize germ (DMG) meal was subjected to biological and safety evaluation using Sprague Dawley rats. Later, DMG flour was blended with wheat flour in different combinations; evaluated for functional properties, textural analysis (SMS Texture Analyzer) and Farinographic behavior. Flour blends were further used to develop value-added products like bread and cookies. Germ recovery from the experimental hybrids ranged from 6.31-7.68%, while the highest germ yield was observed in P-1 hybrid. Germ samples were found to be nutrient dense; crude protein 16.34-20.96%, crude fat 32.10-38.80%, crude fiber 2.63-4.79%, ash 3.08-4.94%, α-tocopherol 4.63-9.68 mg/100g and γ-tocopherol 29.52-35.51 mg/100g. The germ samples were rich in polyunsaturated fatty acids (46.74- 58.00 g/100g) and essential amino acids (33.30-39.04 g/100g). Additionally, in germ samples, minerals like P (1.06-1.79 g/100g), K (1.19-1.64 g/100g), Mg (0.43- 0.78 g/100g) and Fe (9.08-14.46 mg/100g) were in substantial amount. MGO from selected germ (P-1) was successfully incorporated in cake recipe with high sensory quality. Defatted maize germ (DMG) meal was found to be considerable source of protein (32.1%), dietary fiber (31.87%) and allied minerals. In the experimental rats, in-vivo protein quality of DMG flour was: 87.10±0.78% true digestibility, 76.70±1.25% net protein utilization, 88.06±o.67% biological value, 5.12±0.21 net protein ratio and 2.15±0.03 protein efficiency ratio were significantly higher than that of wheat-based diet and comparable with casein. Favorable impact of DMG flour on serum biochemical profile was observed; cholesterol, triglyceride, LDL and glucose levels decreased up to 6.80, 12.45, 16.19 and 6.50 %, respectively. DMG flour resulted in improvement of functional properties of DMG flour-wheat flour blends with special reference to improved water & oil absorption capacity, gelling and emulsion properties; revealed its worth in food preparations. Protein and fiber enriched cookies and breads were prepared up to 15% wheat flour substitution with DMG flour. Consumer response to purchase defatted maize germ flour fortified cookies was very positive e.g. 64% of the respondents said that they would prefer to purchase.
Asian Research Index Whatsapp Chanel
Asian Research Index Whatsapp Chanel

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