Volume 3, Issue 6, November 2015, Page: 216-222
Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan
Naveed Hussian, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Muhammad Shahnawaz, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Yawar Abbas, Department of Earth & Environmental Sciences, Bahria University, Islamabad, Pakistan
Nawazish Ali, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Tanveer Abbas, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Sami Ullah, Department of Agronomy, Agriculture University, Faisalabad, Pakistan
Attarad Ali, Department of Biotechnology, Quaid-i-Azam University, Islamabad, Pakistan
Altaf Hussain, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Received: Oct. 14, 2015;       Accepted: Oct. 26, 2015;       Published: Nov. 10, 2015
DOI: 10.11648/j.jfns.20150306.13      View  3301      Downloads  87
Abstract
The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation. Maximum total ash was found in Halman, (3.336%) and minimum ash found in Margulam (2.467%). The maximum titratable acidity was in Habi (0.33 %) and minimum in Khakas (0.316%). Crude fat was found maximum in Margulam (1.650 %) and minimum in Halman (1.236 %).The crude fiber content was maximum in Habi (3.316 %) and minimum in Khakas (1.246 %). Margulam (89.300 %) and minimum in Habi (86.267 %).Higher scores were assigned for taste, texture, and overall acceptability (7.400), (7.200) and ((7.200) respectively for Halman variety of apricot. The color score was maximum in Khakas (8.200) and minimum in Habi (6.400) while other varieties ranged (6.433 to 7.233). The maximum texture score in Halman (7.200) and minimum in Habi (6.00) while other varieties ranged (6.33 to 6.500).The taste score was maximum in Halman (7.400) and minimum in Habi (6.00) while other varieties ranged (6.200 to 6.36). Overall acceptability maximum scores for Halman (7.200) minimum in Khakas (6.33). Analysis of variance pertaining to moisture contents, dry solids, crude fibers and ascorbic acids were apparent from the result they differed significantly among different varieties. The mean value for ash content, pH, crude fat and titratable acidity revealed non-significant effect among varieties of dried apricots.
Keywords
Physio-Chemical, Nutrition, Sensory Evaluation, Dry Apricot
To cite this article
Naveed Hussian, Muhammad Shahnawaz, Yawar Abbas, Nawazish Ali, Tanveer Abbas, Sami Ullah, Attarad Ali, Altaf Hussain, Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan, Journal of Food and Nutrition Sciences. Vol. 3, No. 6, 2015, pp. 216-222. doi: 10.11648/j.jfns.20150306.13
Copyright
Copyright © 2015 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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