study was planned to explore fat mimetic potential of different hydrocolloids (guar gum, xanthan gum, gum acacia and corn starch) in Mozzarella cheese and to investigate combined impact of hydrocolloids and homogenization as fat reduction strategies on the low fat Mozzarella cheeses (LFMCs) quality. Research project was conducted in three phases. In phase-I best levels while in phase-II best combinations of different hydrocolloids were selected on the basis of cheese functionality and yield. In phase-III, LFMCs were manufactured by using selected levels (Phase-I) and combinations (Phase-II) of hydrocolloids with and without cheese milk homogenization (2000 psi at 45°C). Non-homogenized (NH) and homogenized (H) milk Mozzarella cheeses (FF= Control and LFMCs included HF= Negative control; GG= 0.15% guar gum; XG= 0.15% xanthan gum; GA= 0.30% gum acacia; CS= 0.50% corn starch; G:C= 50% of the selected level of guar gum and corn starch; C:G:G= 33% of the selected levels of corn starch, guar gum and gum acacia) were analyzed for physicochemical parameters, functional attributes, texture profile, expressible serum, water activity, proteolysis, microstructure, baking performance and sensory properties during 90 days ripening. Results showed that use of hydrocolloids as fat replacer significantly (p<0.01) affected the fat, moisture, protein, ash and Ca contents in LFMCs. Cheese milk homogenization significantly (p<0.01) increased the fat contents but decreased the moisture, protein and Ca. Fat content in FF was 18.50% (NH) and 19.12% (NH) whereas it ranged between 8.20 to 10.40% in non-homogenized and 8.83 to 10.80% in homogenized milk LFMCs. Cheese ripening significantly (p<0.01) decreased the moisture and pH value but increased the protein, acidity and Ca. Highest meltability was found in FF (58.6 mm for NH and 59.8 mm for H) followed by GG (52.1 mm for NH and 53.1 mm for H) which increased significantly (p<0.01) during ripening. Addition of hydrocolloids and homogenization significantly (p<0.01) improved the cheese stretchability as all hydrocolloids containing LFMCs exhibited higher stretchability (39.8 to 43.1 cm for NH and 39.9 to 44.1 cm for H) as compared to HF (36.6 cm for NH and 36.8 cm for H). Cheese stretchability increased during ripening only up to 60 days after that significant (p<0.01) decrease was observed in all treatments. The texture profile of LFMCs differed significantly (p<0.01) due to addition of hydrocolloids and cheese ripening. FF cheese showed lower values for all textural parameters (hardness, cohesiveness, springiness, gumminess, chewiness) as compared to LFMCs. Increase in ripening period decreased the values of all textural parameters of LFMCs. Homogenization of cheese milk produces LFMCs which were soft, less in springiness, gumminess and chewiness when compared with their corresponding non-homogenized milk LFMCs. Expressible serum (ES) in LFMCs was significantly (p<0.01) affected by all variables. Addition of hydrocolloids improved the ES level in LFMCs as among all hydrocolloids containing LFMCs GG exhibited the highest ES values (18.68 g/100g for NH and 19.85 g/100g for H). The pH 4.6 and TCA soluble N increased significantly (p<0.01) with cheese ripening. Electrophoresis and reverse phase HPLC results indicated that level of intact casein in LFMCs decreased with increase in ripening period. Micrographs obtained from Electron microscopy indicated that the size of serum channels reduced and cheese structure becomes more homogenous with ripening and cheese milk homogenization. Color L* value in LFMCs increased with the addition of hydrocolloids when compared with HF and homogenization of cheese milk significantly improved the LFMCs appearance (L* value) before and after baking. Sensory evaluation based on cheese flavor, texture and appearance showed that GG, GA and G:C were very similar to FF. Homogenization of cheese milk improved all sensory attributes and cheese ripening improved the flavor and texture upto 60 days. In conclusion, use of guar gum (GG), gum acacia (GA) and combnation of guar gum and corn starch (G:C) along with cheese milk homogenization offers a perspective to reduce fat in Mozzarella cheese without compromising its quality.
ایک مشہور گم نام کا انتقال [ مولانا فضل الرحمن سواتی] عقل من پروانہ گشت و ہم ندید چوں تو شمع در ہزاراں انجمن فارسی کاایک مشہور مصرعہ ہے کہ جب قضا آتی ہے توطبیب بے وقوف ہوجاتا ہے۔ یہ تو اچھی سچی حقیقت تھی جسے شاعر کاادراک پاگیا مگر اسی سے ملتی جلتی ایک حقیقت اورہے جوشاید شاعر کی نظروں سے اوجھل ہے وہ یہ کہ طبیب کی جب قضا آجاتی ہے تو سارا ہی عالم ٹک ٹک دیدم دم نہ کشیدم کی تصویربن کررہ جاتا ہے۔ ڈاکٹر مختار احمد انصاری کی وفات پرپروفیسر رشیداحمد صاحب صدیقی نے ان الفاظ سے مقالہ شروع کیاتھا ’’کسی کے مرنے کی خبر سننے میں آتی تھی توسوال فوراً زبان پرآتا تھا ڈاکٹر انصاری کوبھی دکھایا تھا۔‘‘ مجاہدجلیل حکیم مولانا فضل الرحمن صاحب صواتی کی وفات پرمقالہ بھی انھیں الفاظ کااعادہ چاہتا ہے۔موصوف بڑے ماہر اور فیض شناس حکیم تھے۔ صرف تشخیص سے وہ بات بتادیتے جو بعد میں ایکسرے سے ظاہر ہوتی تھی۔ملک کے مشاہیر اطباسے آپ کو شرفِ تلمذ یا دوستانہ تعلقات حاصِل تھے۔ حکیم صاحب کہنے کو تو حکیم صاحب ہی کہلاتے تھے حالانکہ آپ صرف مریضوں کے لیے حکیم تھے۔معقولات سے شغف رکھنے والوں کے لیے آپ بہت بڑے منطقی اور متکلم تھے۔ منطق وفلسفہ کی ایک ایک کتاب پانچ پانچ چھے چھے اساتذہ سے سبقاً سبقاً پڑھ کراس کے مطالب اوراختلافات ازبر کرچکے تھے اور حافظہ بھی ایسا کہ پتھر کی لکیر ۔بحث ومباحثہ میں بے تحاشہ کتابوں کے حوالے دیتے چلے جاتے، عبارتیں فرفر پڑھتے جاتے، کبھی کوئی کتاب اُٹھاکے دیکھنے کی زحمت نہ فرماتے، چاہے بحث وتکرار تقریر میں ہو یا رسائل میں تحریری شکل میں۔ دارالسلام عمرآباد میں آپ معقولات ہی کے استاذتھے۔ تاریخی کام کرنے والوں کے لیے آپ کی ذات ایک مآخذ ومرجع کی حیثیت رکھتی تھی، آپ کا دماغ...
Background of the Study: To compare patellar taping and mobilization plus conventional therapy for reducing knee pain in patients with patellofemoral pain syndrome (PFPS).
Methodology: Controlled trial with 50 participants divided into two groups who received different treatments for 6 weeks: Group A had patellar taping and iliotibial band stretching, while Group B had patellar mobilization and quadriceps strengthening. Participants received three treatment sessions weekly for six weeks. The VAS was used to conduct pre and post-test pain evaluations for groups A and B.
Results: Knee pain decreased in PFPS patients receiving patellar taping (Group A) or mobilization (Group B) using VAS (p<0.05). All treatments are effective for PFPS. The VAS scores after 6 weeks of post A and post B treatments assessed. After 6 weeks of taping, mean = 0.76±0.83. After 6 weeks, mean and SD = 1.20±1.12 from patellar mobilization. No significant difference between means (p = 0.12, α ≤ 0.05). Insignificance.
Conclusion: The result of the study indicated that after 6 weeks of treatment for both patellar taping and patellar mobilization were effective in decreasing pain in PFPS.
‘’An abstract can offer a valuable opportunity to inform a wide audience, to capture potential readers, and to expand your own interactive professional network. Whether others will pursue their reading may depend largely on their assessment of your abstract’’. (Wolcott, 1990 cited in Silverman, 2000; p. 223). Professional Development Teachers (PDTs) have a demanding role in their respective education systems and their role perception in general is not confined to only a practicing classroom teacher but more than that. This study seeks to explore as how PDTs, in a semi-private education system, came to work together to benefit their own system schools from their expertise and learning from the graduate programme at AKU-IED. The study looks into the processes, successes and challenges of a team effort or network structure of the PDTs in a semi-private education system. The significant purpose of this network is building capacity and facilitating the process of teaching and learning in the system schools. The study will delve into how this effort leads to school improvement and what were the facilitating factors and challenges of this teamwork structure. Literature from the perspective of network structure, professional development and school improvement provides a theoretical framework. The study aims to investigate and capture the reactions of the research participants in their natural setting. To conduct this study a semi-private education system was identified where the PDTs were found working together. Research data is collected by means of interviews, observations, shadowing (non-participatory observations) and document analysis. The result of the systematic data collection and analysis enabled the researcher to derive the themes, which describe the network process. The themes contributed to and link with some theory enabling conclusions to be drawn from the research. Finally the implications of the study are discussed together with recommendations and suggestions. Working together is a facilitative approach as well as a challenging task and there is a need to set some common vision that leads to some purposive structure formation. To realize the vision, identifying the potential group of people and designing a progress plan are important factors along with the basic requirements of resources, opportunities and rewards/incentives.