Food scientists of National Institute of Food Science & Technology (NIFST), University of Agriculture Faisalabad (UAF), have made significant breakthrough in producing a variety of value-added foods from cereals, meat, milk, fruits and vegetables.
This was stated by Dr Umar Farooq, who completed his PhD research under the supervision of founder NIFST Director Professor Dr Faqir Muhammad Anjum. Giving the details of his research, Dr Umar Farooq said that keeping in view the importance of food industrial waste management and utilisation of organic acids in food products as acidulates or preservatives, the research project was planned to produce value-added food products (citric and lactic acids) from corn steep liquor and sugarcane molasses through fermentation technology.
The main objectives of the study were to develop a culture and isolates of Lactobacillus species and Aspergillus niger from indigenous sources, etc. Dr Umar said that value-added products (lactic and citric acids) were produced from sugarcane molasses and corn steep liquor and the fermentation conditions were optimised with special reference to fermentation time, temperature and substrate levels.
"The lactic acid was used as acidulant for preparation of soft cottage cheese and citric acid was used for the preparation of apple jam and apple soft drink", he added. He said the production of lactic acid and citric acid by sugarcane molasses and corn step liquor at commercial level depending upon the composition of these food industrial wastes.
He also recommended the scientists and researchers to make further attempts for producing the organic acids with different combinations of these wastes so that a medium could be suggested for commercialisation of the technology depending upon cost of production and its end use quality.
UAF vice-chancellor Professor Dr Bashir Ahmad while congratulating the PhD scholar, directed Controller of Examinations to sanction his name to the degree of philosophy. He is the 554th PhD scholar produced by the university since its inception.