ORIC

KINNAIRD COLLEGE FOR WOMEN

RESEARCH REPOSITORY

YEAR 2020

Sr No	Student	Title
1	Anam Aamir	Development And Standardization Of Millet Based Teatime Snacks
2	Azka Tauqeer	Development And Evaluation Of Ready-To-Serve Seasonal Fruit Drinks By Using Aloe Vera
3	Aimen Tariq	Development And Evaluation Of Ready-To-Serve Seasonal Fruit Drinks By Using Aloe Vera
4	Abiha Fatima	Dietary And Non Dietary Determinants Of Nutritional Status Among Adolescents Girls
5	Rabbiya Pervaiz	Dietary And Non Dietary Determinants Of Nutritional Status Among Adolescents Girls
6	Rameen Saqib	Standardization And Modification Of Rice Chips Using Flax Seeds And Sesame Seeds
7	Rikza Sajid	Standardization And Modification Of Rice Chips Using Flax Seeds And Sesame Seeds
8	Sana Fatima	Sensory Attributes Of Milk Based Food Products In Relation Different Brands
9	Mishal Javed	Sensory Attributes Of Milk Based Food Products In Relation Different Brands
10	Mahnoor Raheel	Relationship Of Sleep Timings With Dietary Intake And Physical Activity Of Young Female Adults
11	Maryam Azher	Relationship Of Sleep Timings With Dietary Intake And Physical Activity Of Young Female Adults
12	Mahnoor Shafique	Dietary Calcium Intake As A Marker Of Total Diet Quality In Adolescent Girls And
13	Asifa Masood Khan	Dietary Calcium Intake As A Marker Of Total Diet Quality In Adolescent Girls And
14	Nadia Abbas	Identification Of Sensory Attributes And Children’s Ratings Of Fruits And Vegetables With Appearance Modification
15	Mahnoor Ahsan	Identification Of Sensory Attributes And Children’s Ratings Of Fruits And Vegetables With Appearance Modification
16	Maryam  Khalid	Knowledge, Attitude And Perception Of University Community Towards Food Safety
17	Aimen Aftab	Knowledge, Attitude And Perception Of University Community Towards Food Safety
18	Maryam Kaleem	Dietary Diversity And Nutritional Adequacy Among Pregnant Women Of Lahore
19	Syeda Zunera Hashmi	Dietary Diversity And Nutritional Adequacy Among Pregnant Women Of Lahore
20	Arfa Ali	Dietary Calcium Intake And Physical Activity Levels In Type Ii Diabetic Patients
21	Subhana  Minahil	Dietary Calcium Intake And Physical Activity Levels In Type Ii Diabetic Patients
22	Ayesha Ajmal	High Energy, High Protein Snack Using Blackgram (Phaseolus Mungo L) For Enhancement Of Diet Quality
23	Hafsa Naeem	High Energy, High Protein Snack Using Blackgram (Phaseolus Mungo L) For Enhancement Of Diet Quality
24	Maham Saleem	Development & Standardization Of Baked Products Using Papaya Sauce As Fat Replacer
25	Sana Imran	Development & Standardization Of Baked Products Using Papaya Sauce As Fat Replacer
26	Hira Latif	Identification Of Environmental Factors Affecting Exercise Habits And Fruits And Vegetables Intake
27	Izza Uzair	Identification Of Environmental Factors Affecting Exercise Habits And Fruits And Vegetables Intake
28	Hiba Batool	Development Of Protein And Zinc Fortifier For Older Adults
29	Fatima Tahir	Development Of Protein And Zinc Fortifier For Older Adults
30	Sundas Irfan	Sensory And Physical Evaluation Of Breakfast Snacks From Sweet Potato
31	Sumiya Abid	Sensory And Physical Evaluation Of Breakfast Snacks From Sweet Potato
32	Jannat Kamran	Impact Of Red Light In Consumer Perception Of Different Types Of Meat
33	Bisma Tariq	Impact Of Red Light In Consumer Perception Of Different Types Of Meat
34	Noorya Mukhtar	Effect Of Neem Seed And Neem Leaf Powder On The Sensory Attributes And Consumer Acceptability Of Baked Products And Other Desserts
35	Hadia Hafeez	Effect Of Neem Seed And Neem Leaf Powder On The Sensory Attributes And Consumer Acceptability Of Baked Products And Other Desserts
36	Huda Masood	Replacement Of Cow’s Milk In Pakistani Desserts With Lactose Free Milk: Almond Milk And Coconut Milk
37	Basima Raheem	The Effect Of Extrinsic And Intrinsic Cues On Consumer Perception. A Study Using Green Tea Production.
38	Maimoona Anwer	Effect Of Different Gelling Agents On The Physicochemical Properties Of Rose Jam
39	Masooma Rasheed	Utilization Of Moringa Oil To Enhance The Stability Of Frying Oil
40	Fajar Naveed	Development Of Papaya Peel Flour Based Cookies & Its Evaluation.
41	Eileen Eric	The Effect Of Components On The Intensity Of Pungency In Cauliflower Assessed Thought Time Intensity Method
42	Komal Najeeb	Influence Of Nutritional Knowledge On The Perceived Healthiness And Willingness To Use Functional Foods
43	Cinderella Emanuel	Development Of Dairy Free Chocolate Spread By Using Sugar Alternatives
44	Iqra Shafqat	Development Of Different Flavoured Enriched Teas Using Amla As A Functional
45	Maryam Mumtaz	Effect Of The Incorporation Of Basil Leaf Powder On The Organoleptic Properties Of Different Food Products