Objective: To compare the impact of formal training in terms of knowledge retention regarding First Aid among medical students of selected medical colleges in Peshawar, Pakistan. Study Design: Cross-sectional study. Setting: Three Selected Public and Private Medical Colleges in Peshawar. Period: November 2018 to June 2019. Material & Methods: A total of 150 students out of whom 75 had received formal training of first aid program one year back and 75 were selected as a comparative group who had no training in this regards. Data were collected on an indigenous questionnaire which incorporates the knowledge about basic terminology and important step taken for dealing with the different medical emergencies as first aid providers. Data were analyzed in SPSS version 20. Chi-square test was used for comparing the frequency of correct answers and p-value <0.05 was significant. Results: Among 150 students 52(34.7%) were male and 98(65.3) female. A comparatively high proportion of 54 (72.0%) of trained medical students correctly marked the meaning of “First Aid” and “CPR” as compared to 38 (50.7%) of untrained students (p=0.042). however, there was no significant difference in terms of knowledge regarding important step taken for patients with cardiac arrest, bleeding, burn emergency, fracture, and frostbite (p>0.05). Conclusion: The regarding knowledge of first aid program were more or less similar among trained and untrained medical students. However, comparatively higher proportions of trained medical students were able to correctly define the term first aid and CPR.
Current study is based on the fortification of lentil in dough as a substitute of fat in soft dough cookies. Fat replacement in “Low Calorie Foods” is major challenge for food processors. The chemical composition of lentil-wheat composite flour was analyzed with NIR. The composite flour of lentil was used in accordance with the quantity of fat used in cookies’ formulation i.e. 10, 20, 30, 35, 40, 45 and 50%. The changes in rheological behavior of the dough, due to elevated level of lentil, were studied by the Farinograph and Alveograph. Present studies significantly correlate with the overall quality score with Alveograph characteristics (P, L and W). Cookies made with composite flour were acceptable up to 50% and were showing an appealing sensory score, without any significant adverse effect on taste, aroma or the texture. Functional properties of composite flour, such as foaming capacity, foaming stability and swelling power suggest the use of lentil as a fat substitute may be beneficial.
Baking market is deriving the new technique to produce low fat foods due to high demand from the health conscious individuals. Fat replacement is largely focused on the fat rich food such as biscuit, cookies and cake etc. Rice bran and broken rice are the two major by-products of rice milling industry that contain important chemical properties such as moisture, hardness score, protein, fiber and ash. The known percentages of rice bran and broken rice powder were mixed separately with wheat flour. The impact of substitution on the rheological behaviour, such as the dough development time, dough strength, dough stability, dough softening, force required to blow bubble in dough, elongation of bubble, swelling index and peak viscosity was studied by Farinograph and Alveograph. The results showed that mixing and baking behaviours are strongly linked to the enzyme treatment and the particle size of rice products. The results are promising and elaborate the competency of rice bran and broken rice as an excellent economical and health stimulating, future substitute for fat replacement in the softdough biscuits.
Objective. This study was designed to determine the antioxidant activity of the extracts of beetroot by using beetroot energy drink and flavored milk (products). Material & Methods. This experimental trial was conducted at Jinnah University for Women, Pakistan, under the approval of local institutional review board number JUW/DFST/RCB010/2020. All the materials such as beetroot, carrot, cucumber, and lemon were obtained commercially from which two products were formulated: beetroot energy drink (sample1) and flavored milk (sample 2). These formulated products were evaluated for quality analysis (pH and brix), phytochemical screening using the Keller-Kiliani test, Salkowski’s test, Alkaline reagent test, lead acetate test, ferric chloride test, protein test, quantitative test of phenol, antioxidant activity, sensory analysis, and shelf life study. The paired t -test was applied to detect significant differences between two samples. Results. The phytochemical analysis revealed that cardiac glycosides, phytosterol, flavonoids, and terpenoids were found in both energy booster drink (EBD) and flavored milk (FM) except phenolic compounds that were found only in EBD. The antioxidant capacity of beetroot juice was far greater than FM. The statistical sensorial analysis of FM and EBD reported a significant mean difference between most of the groups with p < 0.0001 . Conclusion. This study concludes that energy drinks having beetroot indicated higher antioxidant capacity than flavored milk. The nutraceutical products (energy booster drink and flavored milk) containing beetroot are enriched with optimum quantities of proteins and fats and low carbohydrates at a stable pH with an adequate total energy content.
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