Search

Abstract Background Hepatitis C can lead to liver fibrosis and cirrhosis. We compared readily available non-invasive fibrosis indexes for the fibrosis progression discrimination to find a better combination of existing non-invasive markers. Methods We studied 157 HCV infected patients who underwent liver biopsy. In order to differentiate HCV fibrosis progression, readily available AAR, APRI, FI and FIB-4 serum indexes were tested in the patients. We derived a new fibrosis-cirrhosis index (FCI) comprised of ALP, bilirubin, serum albumin and platelet count. FCI = [(ALP × Bilirubin) / (Albumin × Platelet count)]. Results Already established serum indexes AAR, APRI, FI and FIB-4 were able to stage liver fibrosis with correlation coefficient indexes 0.130, 0.444, 0.578 and 0.494, respectively. Our new fibrosis cirrhosis index FCI significantly correlated with the histological fibrosis stages F0-F1, F2-F3 and F4 (r = 0.818, p < 0.05) with AUROCs 0.932 and 0.996, respectively. The sensitivity and PPV of FCI at a cutoff value < 0.130 for predicting fibrosis stage F0-F1 was 81% and 82%, respectively with AUROC 0.932. Corresponding value of FCI at a cutoff value ≥1.25 for the prediction of cirrhosis was 86% and 100%. Conclusions The fibrosis-cirrhosis index (FCI) accurately predicted fibrosis stages in HCV infected patients and seems more efficient than frequently used serum indexes.

This project was undertaken at Food Technology Section, Post Harvest Research Centre, AARI, Faisalabad, Pakistan during 2014-15 to study the production of carrot pomace powder and its utilization in cookies. Carrot pomace powder was prepared by dehydration at 60°C in tunnel dehydrator. Carrot pomace powder and wheat flour were subjected to proximate analysis like moisture content, ash, crude fat and crude fibre. Carrot pomace powder was replaced with plain wheat flour at proportion of 0, 4, 8, 12 and 16%, respectively. The prepared cookies were evaluated for proximate composition, physical parameters and sensory properties for the period of three months at 15 days intervals. It was observed that moisture content of cookies increased from 3.35 to 4.36% within the treatments and 3.78 to 4.04% during storage. Increasing trend was also observed in ash content (0.42% to 1.16%), crude fat content (21.43%-22.64%) and crude fibre content (0.2%-2.35%) within the treatments. However, decreasing trend in these parameters was observed during storage. The physical factors like width of cookies decreased from 50 to 44.65mm among treatments while a decrease in thickness from 11.93 to 10.72 mm was also noted. Resultantly the spread factor value also reduced from 46.7 to 37.3mm by adding more proportion of carrot pomace powder. With respect to storage of physical parameters of cookies, no significant variation was observed. The cookies incorporated with 12% carrot pomace powder with wheat flour scored better (8.03) with respect to overall acceptability which can be commercialized. [ABSTRACT FROM AUTHOR]

A blend of drinks from cucumber (Cucumis sativus) and muskmelon (Cucumis melo) was formulated and evaluated for its storage stability in Food Technology Section, Post Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan during the year 2010-11. Addition of muskmelon to cucumber juice increases the nutritional value of the drink and also provides various health benefits to consumers. These ready-to-use functional drinks were prepared by blending different ratios of cucumber and muskmelon (100:0, 90:10, 80:20, 70:30, and 60:40). The physico-chemical parameters and sensory characteristics of blended drinks were evaluated for four months at 15 days of storage interval. It was observed that TSS mean values increased (15.49-16.09%) during storage. Increase in acidity (0.41-0.51%) and decrease in pH (4.89-4.82) was also observed. Reducing sugars increased from 1.9 to 2.48 percent while non-reducing sugars decreased from 9.36 to 8.70 percent. Regarding sensory attributes, maximum scores (7.51) for overall acceptability was observed in cucumber and muskmelon ratio of 90:10 followed by ratio of 100:0 (7.33) Drink prepared at 90:10 was also found as The most acceptable in maintaining the physico-chemical and organoleptic characteristics as compared to other treatments. [ABSTRACT FROM AUTHOR]

Background: Hepatitis C can lead to liver fibrosis and cirrhosis. We compared readily available non-invasive fibrosis indexes for the fibrosis progression discrimination to find a better combination of existing non-invasive markers.Methods: We studied 157 HCV infected patients who underwent liver biopsy. In order to differentiate HCV fibrosis progression, readily available AAR, APRI, FI and FIB-4 serum indexes were tested in the patients. We derived a new fibrosis-cirrhosis index (FCI) comprised of ALP, bilirubin, serum albumin and platelet count. FCI = [(ALP × Bilirubin) / (Albumin × Platelet count)].Results: Already established serum indexes AAR, APRI, FI and FIB-4 were able to stage liver fibrosis with correlation coefficient indexes 0.130, 0.444, 0.578 and 0.494, respectively. Our new fibrosis cirrhosis index FCI significantly correlated with the histological fibrosis stages F0-F1, F2-F3 and F4 (r = 0.818, p < 0.05) with AUROCs 0.932 and 0.996, respectively. The sensitivity and PPV of FCI at a cutoff value < 0.130 for predicting fibrosis stage F0-F1 was 81% and 82%, respectively with AUROC 0.932. Corresponding value of FCI at a cutoff value ≥1.25 for the prediction of cirrhosis was 86% and 100%.Conclusions: The fibrosis-cirrhosis index (FCI) accurately predicted fibrosis stages in HCV infected patients and seems more efficient than frequently used serum indexes. [ABSTRACT FROM AUTHOR]

In this research study, thirteen crosses of sugarcane fuzz received at Sugarcane Research Institute (SRI) Faisalabad from West Indies Central Sugarcane Breeding Station (WICSBS) Barbados were tested and evaluated for initial stages of varietal development program. This study was important as for the first time West Indian sugarcane germplasm was evaluated in Pakistan. The comparison was made with check (approved) varieties to promote into next selection stage. The sowing of fuzz at SRI started during 1st week of July 2019 as humidity level and temperature becomes more favorable for its germination. The selection of seedlings was made during the month of November 2019 and 234 clones were promoted to nursery-I. Similarly, 42 clones were advanced to nursery-II. The numbers were reduced tosix in preliminary yield trial when red rot and other disease screening were applied during nursery-II. The clones were planted 1.2m x 1.2m at seedlings stage, 1.2m x 4m at N-I stage, 2.4m x 4m at N-II stage while three replications at preliminary yield trials. The clones showing better performance were carried out to next selection stage of varietal development program during selection process in the month of October each year. Further testing and evaluation of these clones is needed to check more adaptability and stability of general characteristics to proceed into net varietal development stages. [ABSTRACT FROM AUTHOR]

Present research work was conducted in 2021 on the optimization of dietetic jamun-mangopeach fruit blended drink prepared by using (T1 ) sugar, (T2 ) 0.1% aspartame, (T3 ) 0.1% acesulfame-K and (T4 ) 0.1% (aspartame + acesulfame-K). Fruit blend samples were pasteurized at 85-90 oC for 10 minutes, hot filled in glass bottles of 250 mL capacity and stored at ambient temperature for 120 days for physicochemical analysis (pH, total soluble solids, % acidity) and sensory evaluation (color, flavor, taste and overall acceptability). The pH and ascorbic acid decreased while TSS and % acidity increased in all drink samples during storage. In pH, the maximum decrease in T3 (5.90%) and the minimum decrease in T4 (2.60%) was observed while, the maximum decrease in ascorbic acid content was observed in T3 (48.26%) whereas the minimum decrease in T1 (45.22%) during 120 days storage. Similarly the maximum increase in TSS was noticed in T4 (2.55%) and the minimum increase in T3 (1.28%), while the maximum increase in % acidity was recorded in T3 (29.03%) and the minimum increase in T1 (13.89%) during storage. Color, flavor, taste and overall acceptability were also affected during storage. The maximum mean scores for taste (8.40), flavor (8.36), color 8.29 and overall acceptability 7.51 was observed in (T1 ) while the minimum mean score in overall acceptability 6.31, taste 7.24, flavor 7.51 and color 7.76 were observed in (T3 ). Statistical results showed that treatments and storage duration have significant effect. Results indicated that T1 containing sugar was found most acceptable by the panel of judges followed by T2 containing 0.1% aspartame. [ABSTRACT FROM AUTHOR]

This study was carried out at Food Technology Section, Post Harvest Research Centre, AARI, Faisalabad to investigate effect of replacement of wheat flour with sweet potato flour on quality of cookies. Sweet potato flour, composite flours and cookies were analyzed for colour changes and other physical and sensory attributes. Sweet potato flour was supplemented at proportions (5, 10, 15, 20 and 25%) with plain wheat flour in standard formulations of cookies. The addition of sweet potato flour lowered the width of cookies from 282.00 to 264.00mm among treatments while thickness was also decreased from 68.90 to 65.00mm. Ultimately the value of spread factor also reduced from 41.47 to 40.00 with increasing level of sweet potato flour. No significant difference for physical parameters of cookies was observed during storage. The colour value for cookies i.e. L*, a* and b* varied from 65.26 to 61.82, 20.37 to 16.95 and 28.89 to 25.95, respectively. Sensory evaluation revealed that level of sweet potato flour beyond 10 percent lowered the overall acceptability. Within treatments maximum score for over all acceptability was observed for T2 (8.60) having 10 percent sweet potato flour followed by T3 (8.40) containing 15 percent sweet potato flour at 0 day. T2 was also found to be the most acceptable with respect to organoleptic characteristics especially taste and flavour developed during baking as compared to other treatments during storage. [ABSTRACT FROM AUTHOR]