Murtaza Ali*, Yasser Durrani and Muhammad Ayub
...ty, ash content, percent acidity, pH, moisture content, reducing and non-reducing sugars, taste, texture, color and overall acceptability). Statistically minimum decrease was observed in water activity, pH, moisture content and organoleptic characters. While, stable increase was noted in percent acidity and ash content during storage. It was concluded and recommended on the basis of mentioned facts that mulberry fruit dehydr...
Habib Ullah Khan1*, Saleem Ullah1, Hamid Ullah Shah1, Muhammad Arif2
...rical Conductivity (EC), acidity, total nitrogen and other minerals was studied. pH and EC of the treated wood coal ranged from 1.48 to 11.9 and 3.45 to 28.4µs/dl respectively. Soil EC was lower 96.60 µS/dl in untreated soil while highest 190.10 µS/dl in NSP treated soil. Acidity of the treated soil ranged from 0.97g/L in S to 1.41 g/L in FN treated soils. The highest value (6.58x10-3%) of total nitrogen wa...
Sadia*, Abdur Rab, Sayyed Hamad Ahmad Shah, Irfan Ullah, Farida Bibi and Islam Zeb
...rop (11.69%), titratable acidity (0.59%), with minimum number of new shoots (16.3), number of new flowers (65.3), fruit weight (53.3g), and fruit volume (48.1cm3) were recorded in plants which were not deblossomed and sprayed with distilled water. It is concluded from the current study that Deblossoming time and GA3 application might be significantly reduced the fruit drop and enhanced the growth of guava tree. ...
Rana Muhammad Aadil1,2*, Xin-An Zeng1, Saqib Jabbar3, Akmal Nazir2, Abid Aslam Mann2, Muhammad Kashif Iqbal Khan2, Abdullah2, Amna Ramzan2
...nvestigated based on pH, acidity, ºBrix, viscosity, cloud value, hunter color values, bioactive compounds, microorganisms and enzyme analysis. The grapefruit juice was treated with processing variables of HPP treatment (0, 150, 200 and 250 MPa), temperature (40, 50 and 60 oC), for processing time of 3 minutes and thermal treatment was done in a water bath at 70 oC for 90 seconds. In HPP treatment (250 MPa/60 °C/3 min), significan...
Zahid Mehmood*, Alam Zeb and Muhammad Ayub
...tes (TSS, pH, titratable acidity, total phenolic compounds, antioxidant activity, ascorbic acid) and organoleptic characteristics (flavor, color, texture and overall acceptability). The results revealed decrease (P<0.05) in pH, ascorbic acid, total phenolic content, antioxidant activity while increase in acidity, total soluble solids during six months storage. Decrease in score of organoleptic attributes was recorded duri...
Fazal Ullah1*, Muhammad Sajid1, Syeda Leeda Gul2, Bibi Zainub1 and Maaz Khan1
...firmness (2.41 Kg.cm-2), acidity (1.50%) and ascorbic acid (34.50%). The storage durations also had significant effects on the quality attributes of sweet orange. However the maximum fruit volume (160.25 ml), juice content (57.00%), firmness (2.89 kg cm-2), ascorbic acid (40.96%) and acidity (1.64%) were noted in fresh fruits. The HWDT of 15 minutes was found to be the most suitable treatment for preserving the postharvest q...
Rabeea Tariq*, Khalid Mahmood Qureshi*, Imran Hassan*, Muhammad Rasheed* and Usman Shaukat Qureshi*
EFFECT OF PLANTING DENSITY AND GROWING MEDIA ON GROWTH AND YIELD OF STRAWBERRY
...it weight and titratable acidity. A significant increase in fresh and dry weight of leaves, number of leaves, fruit yield in term of fruit number, fruit size and fruit weight, and fruit quality with high ascorbic acid contents were observed. On the other hand, plants grown in silt, sand and FYM (1 : 1 : 1) at both planting densities showed significant increment in vegetative growth resulting in early flowering with more flowers per plant, better fruit setting ...
Samina Qamer*, Iram Nasir**, Um-Habiba Zafar**, Salma Sultana** and Tayyaba Sultana**
BIO-CHEMICAL EVALUATION OF HONEY PRODUCED BY APIS MELLIFERA HONEYBEE COLLECTED FROM JHANG, BAHAWALPUR, MULTAN, JHELUM AND KALAR KAHAR AREAS
...1 and 196.96mScm -1;free acidity 25.80 meqkg -1, 26.16 meqkg-1 , 24.97 meqkg -1, 30.25 meqkg , 25.4 meqkg -1; lactone 8.17 meqkg -1, 6.52 meqkg-1 , 6.68 meqkg -1, 5 meqkg -1and 4.08 meqkg-1 ; total acidity, 32.96meqkg-1 ,32.52meqkg-1 ,31.65meqkg -1,35.25meqkg and 28.55meqkg-1 ; proline content,376.64mgkg ,312.8mgkg ,260.17mgkg-1 ,402.57mgkg-1 and286.84-1 gkg . Hydroxymethylfurfural (HMF) content of honey samples were measure...
Muhammad Adnan Khan1*, Majid Suhail Hashmi1, Ali Muhammad1, Muhammad Muneeb1, Haris Bilal1 and Gul Wali2
...ds (TSS), pH, titratable acidity, reducing sugar, non-reducing sugar, ascorbic acid and sensory properties as flavor, color and overall acceptability. Samples were stored for three months and readings were recorded at every 15 days interval. During storage intervals, TSS increased from 48.0 to 51.31°Brix, pH increased 3.82 to 4.25, titratable acidity decreased from 1.02 to 0.86%, reducing sugar increased from 16.50 to 17...
Irfan Ali Sabir1, Saeed Ahmad1*, Muhammad Nafees2, Ahmad Sattar Khan1, Maryam3 and Ishtiaq Ahmad2
...squo;, while, titratable acidity (TA) was lowest in ‘Lambay Alfansu’ and ‘Momi-K’. However, reducing sugars (RS) (4.83%), non-reducing sugars (NRS) (16.38%) and total sugars (TS) (21.21%) were significantly high in ‘Surkha Burma’. Ascorbic acid contents (AA) were high in ‘Momi-K’, whereas, total antioxidants (0.68 mM Trolox g-1), total carotenoids (TC) (52.0 µg 100-1) and flavonoids (1.79 µg 100-1) we...
Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah
...physico chemically (pH, %acidity, %moisture, crude protein) and organoleptically (color, taste, texture and overall acceptability) with an interval of one week for storage period of one month. The treatments were T0 (not treated), T1 (neutralized with NaOH) and T2 (neutralized with NaHCO3). Statistical analysis showed that storage intervals and treatments had a significant (p<0.05) effect on physicochemical and sensory quality of neutralized whey. ...
Hafiza Mehwish Iqbal1, Shahid Yousaf1, Salman Khurshid1*, Qurrat Ul Ain Akbar1, Saqib Arif1, Nasreen Fatima2 and Ali Murad Rahoo3
...s had increased sugar to acidity ratio. The correlation coefficient (r) has also confirmed the influence of fungal disease on postharvest physiological disorders and organoleptic properties. The overall acceptability of citrus had strong relationships with pH (r = -0.95**), total soluble solids (r = 0.96**), Acidity (r = 0.93**) and sugar/acid ratio (r = -0.93**). Findings of the study woul...
Rehman Ullah Khan* and Muhammad Ayub
...rameters (pH, titratable acidity, total soluble solids, reducing sugar, non-reducing sugar and ascorbic acid), total phenolic compounds, total antioxidant capacity and sensory evaluation of guava aloe vera blended pulp. The treatments were as GABP0 (control), GABP1 (0.1% P.S), GABP2 (0.1% K.M.S), GABP3 (0.1% S.B), GABP4 (0.05% each P.S and K.M.S), GABP5 (0.05% each P.S and S.B), GABP6 (0.05% each K.M.S and S.B), GABP7 (0.033% each P.S+ KMS and SB). The guava a...
Ghulam Mohi Uddin Paracha* and Yasser Durrani
...e solids, pH, titratable acidity, total phenolic compounds, ascorbic acid content and antioxidant activity) and sensory evaluation of blends was carried out. The treatments in this study included BPo [peach persimmon blend (6:4)], BP1 [peach persimmon blend (6:4) + potassium sorbate (0.1%)], BP2 [peach persimmon blend (6:4) + potassium metabisulphite (0.1%)], BP3 [peach persimmon blend (6:4) + sodium benzoate (0.1%)], BP4 [peach persimmon blend (6:4) + potassi...
Ehsan-Ul-Haque1, Akbar Hayat1*, Muhammad Asim1, Sajjad Hussain2, Muhammad Shakeel Hanif3, Muhammad Zubair1, Muhammad Abdullah Jamil1 and Faheem Khadija1
...(2.8% and 3.6%). TSS and acidity showed conversely increasing and decreasing trends respectively in both type of fruits with extension of storage period. Willow leaf proved as a close second with respect to various aspects of quality and nutritional value during the fresh fruit analysis undertook prior to storage. Kinnow and Willow leaf didn’t differ significantly in juice percentage (46.33 and 43.16), total soluble solids (TSS) (11.20and 10.23), percent...
Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1
...co-chemical profile (pH, acidity, total soluble solids (TSS), reducing sugars, non-reducing sugars, total sugars, vitamin C), antioxidant activity, total phenolics, and sensory evaluation (color, flavor, taste, overall acceptability) during storage (90 days) at ambient temperature for consumer acceptability. An increase in titratable acidity, vitamin C, total phenolics and antioxidant activity was observed with increasing th...
Muhammad Ahsan Naseer1, Mehdi Maqbool1, Saima Rafiq2*, Noosheen Zahid1, Abdul Hamid1 and Syed Zulfiqar Ali Shah1
Comparative Analysis of Physical and Biochemical Attributes of Edible Fig (Ficus carica L.) Collected from Three Districts of Azad Jammu and Kashmir Located at Different Elevations
...tributes (pH, titratable acidity, total soluble solids, total moisture, vitamin C, total phenolic and antioxidant activity). Results showed that wild figs obtained from diverse localities have different attributes in terms of physical as well biochemical properties. Maximum fruits weight (6.24 g), fruits diameter (24.09 mm), and neck length (9.51 mm) was observed in fruits harvested from Arja location of Bagh District, while the minimum fruit weight (2.48 g), ...
Safina Naz1, Syed Atif Hasan Naqvi2*, Bushra Siddique3, Muhammad Asif Zulfiqar4 and Abdur Rehman5
Exogenous Application of Selected Antioxidants and Phyto Development Directors Influenced the Development, Output and Biochemical Attributes of Tomato (Lycopersicum esculentum Mill.)
...corded in control. Total acidity was significantly greater in fruits when GA3(100 ppm) was applied. Total acidity was significantly lower in fruits of plants from control....
Abdul Jalal, Abdur Rab* and Naveed Ahmad
Aloe Vera Gel Coating Retains Persimmon Fruit (Diospyros kaki) Quality during Storage at Room Temperature
... fruit firmness, percent acidity, and ascorbic acid content with a concomitant increase in total soluble solids (TSS), organoleptic quality (Taste) score and decay incidence. Coating of persimmon fruits with 30% Aloe vera gel retarded the storage related changes and retained high fruit firmness, acidity and ascorbic acid as well as lower total soluble solids and decay incidence than control fruits. In control fruits (0 days ...
Zaka ur Rehman1*, Kashif Akbar1, Altaf ur Rehman1, Hassan Waqas1, Alif Khan1 and Asad Ali2
Development and Storage Stability of Diet Mango Juice
...corbic acid, pH, percent acidity, and sugar-acid ratio) and organoleptic evaluation (appearance, taste, flavor, overall acceptability) for three months. These were prepared with sweeteners, numbered as (T0) pure mango juice (control sample), (T1) mango juice+2.5g sucralose, (T2) mango juice+2.5g cyclamate, (T3) mango juice+2.5g aspartame, (T4) mango juice+1.25g sucralose + 1.25g cyclamate, (T5) mango juice+1.25g sucralose +1.25g aspartame, (T6) mango juice+1.2...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
...sture 65.03%, titratable acidity 1.78%, pH value 6.26, protein 24.07%, fat 3.76%. Whereas, the fried fish resulted moisture 62.16%, titratable acidity 1.39%, pH value 5.96, protein 21.11%, fat 5.93%. The fish grilled resulted in moisture 60.19%, titratable acidity 1.32%, pH value 5.89, protein 20.28%, and fat 4.13%. According to the sensory evaluation the result of microwave method were fo...
Rukhsar Ali* and Ali Muhammad
...otal soluble solids, pH, acidity, phenolic compounds, total sugars, antioxidant activity, Vitamin C content) and sensory evaluation as color, taste, and overall acceptability stored at ambient conditions (25±2⁰C) for six months with twenty days interval. Based on sensory analysis, the best suitable blend was selected within different ratios of mango pulp and loquat pulp. The blended pulp with ratio (60:40) got the highest mean score of judges for over...
Aurang Zeb1, Abdur Rab1, Shujaat Ali1,2*, Ijaz Hussain2, Shah Masaud Khan2, Israr Ahmad1, Bilal Pervaiz Khan1, Shakila Umer3 and Muhammad Abbas1
...t juice pH %, titratable acidity, percent juice content, Rind thickness, Rind weight loss, at 12 days intervals. The fruit juice pH showed an increasing trend from the start to the end of storage. While the juice content decreased with storage intervals. The maximum titratable acidity (1.97) was documented from Palai (Malakand) in freshly harvested fruits after 48 days of storage. The minimum rind thickness (0.66 mm) and the...
Allah Bakhsh1, Attiq Akhtar1*, Fiaz Hussain1 and Shabbir Ahmed2
...l treatments, titratable acidity and bunch rot incidence decreased significantly, while total soluble solids, total phenolic content, total sugars, and reducing sugars increased significantly when compared to regulation. In comparison to the other treatments, the growth of lateral shoots was significantly higher in the control.At bloom and four weeks after bloom, FZLR increased the fruit’s quality attributes.The proper penetration of light and air in the...
Manal A. El-Shazly1. M. I .Kobeasy2and Sarah H . Altalhi3
...soluble sugars, titrable acidity also increased the lycopene and ascorbic acid in tomato fruits compared with infected plants....
Miloudi Hilali1*, Hanae El Monfalouti1, Larbi El Hammari2, Farid Amar3, Zakaria Mennane4, Malika Haddam5, Nadia Maata6 and Badr Eddine Kartah1
...hemical analysis such as acidity, humidity, fatty acids and sterols was assayed. The results obtained the sample which extracted in the month of december contains a higher percentage of β-sitosterol (95.2%) and higher percentage of oleic acid C18:1 (75.4%). Time of the maturation is a factor that can significantly influence the quality of olive oil. Oleic acid, criterion of nutrition and quality of olive oil. Also, the amount of stearic acid increases wit...
Amina, Muhammad Zahid Rashid and Amina Rashid
... such as TSS, titratable acidity, total sugars, total phenolic compounds as well as antioxidants....
Sanjeela Sabahat1*, Juliya Abbasi2, Mushtaq Ahmad1, Saima Mumtaz1, Taj Naseeb Khan1, Sudheer Tariq1 and Muhammad Imran1
...ount of titratable fruit acidity (0.27 %). The research findings also showed that combine application of Iron, Zinc and Boron in the given percentage can possibly improve the yield and quality of Chandler under microclimatic conditions.
...
Zahoor Hussain1,2, Yasir Iftikhar3, Mustansar Mubeen3, Muhammad Zia Saleem3, Muhammad Umer Naseer3, Muhammad Luqman4, Raheel Anwar5, Faheem Khadija6 and Aqleem Abbas7
...e solids, and titratable acidity were statistically analyzed. The application of Zinc sulphate (0.75 g/L) combined with Manganese sulphate (0.75 g/L) had significantly increased the fruit diameter, fruit weight, flavedo thickness, total soluble solids, ascorbic acids, juice percentage, and TSS/TA ratio in the citrus greening diseased affected fruits. The other parameters such as titratable acidity, total sugars, reducing and...
Esraa Yosry Abdel Halim1, Hamdy El-Essawy1, Abeer Abdel Nasser Awad1, Mona S. El-Kutry2, Lamiaa Ibrahim Ahmed1*
...ale. The mean titratable acidity percentages of milk powder, labneh and cheddar cheese samples were 0.169 ± 0.018, 0.935 ± 0.046 and 0.197 ± 0.013, respectively. Microbiological examinations revealed that all the examined samples were highly contaminated with aerobic mesophilic bacteria observed in milk powder and cheddar cheese with non-significant difference (p=0.408). Aerobic spore formers were recovered from in 50%, 66.67% and 86.67% o...
Hafiza Mehwish Iqbal1, Qurrat Ul Ain Akbar1, Saqib Arif1, Shahid Yousaf2*, Salman Khurshid1, Saqib Jabbar2, Neelofar Hamid3 and Uzma Sitara1
...t, pH, (total titratable acidity) TTA, (Total soluble solids) TSS, antioxidant activity using 2, 2-diphenyl, 1-picryl hydrazyl (DPPH) and antimicrobial activity in Roma VF tomato variety was assessed within three different mature levels viz., green, pink and red. Outcomes from recent study pointed out that maturity levels involved to change the quality of tomato. Moisture and ash increased with the maturity ranged from 89.38±0.54 to 93.34±0.48 an...
Arab Khan Lund1*, Atta Hussain Shah2, Gul Bahar Khaskheli2, Mool Chand Malhi3, Ahmed Sultan Jatoi4, Abdul Samad Mangsi5 and Asad Ali Khaskheli6
...aracteristics; pH value, acidity, specific gravity, viscosity (cP) and chemical constituents; ash, casein number (CN), non-casein (NCN), whey protein nitrogen (WPN) and whey protein denaturation (WPD) were significantly (p<0.05) varied at different heat treatments in contrast to control (T0). The variation was also observed in conductivity, refractive index, moisture, fat, protein and lactose content, however, it was non-significant (p>0.05). Results are...
Lyudmila Yakovlevna Rodionova*, Irina Valeryevna Sobol, Lyudmila Vladimirovna Donchenko, Artem Vasilevich Stepovoy and Andrey Georgievich Koshchaev
...nces, sugars, titratable acidity, the content of ascorbic acid and carotene. Data on the content and fractional composition of pectin substances in different parts of pumpkins are presented. The kinetics of changes in the content of pectin substances in pumpkins after harvesting and storage for 90 days are shown. To assess the quality indicators of pectin substances, their analytical characteristics are determined – the content of free carboxyl groups, m...
Lukman Affandhy*, Muchamad Luthfi*, Yeni Widyaningrum, Dian Ratnawati, Mutia Primananda
...measured include volume, acidity, color, consistency, mass motility, individual motility, spermatozoa concentration, viability, and libido. Data were analyzed using the ANOVA test. The results showed that the volume and pH of semen did not differ in all treatments, but treatment A showed cream color and thick consistency over treatments B and C. The mass motility and sperm concentration of treatment C with the dose and period of GnRH administration resulted in...
Allah Bakhsh1, Attiq Akhtar2, Fiaz Hussain3, Hafiz Wasif Javaad4, Inam ul Haq5* and Humara Umar5
...imum value of titratable acidity (0.15%). The results suggested that among studied fig cultivars, Black Ball is a premium fig cultivar having superior physical and chemical features which can be used in future breeding programs and establishment of commercial orchards in Soan Valley area of Punjab, Pakistan....
Jeki Mediantari Wahyu Wibawanti1,3, Sri Mulyani2*, Rudy Hartanto1, Ahmad Ni’matullah Al-Baarri2, Yoyok Budi Pramono2, Anang Mohamad Legowo2
...effect on the titratable acidity of the yogurt (p>0.05).
Keywords | Goat milk yogurt, Inulin, Lactobacillus plantarum, Mangrove apple, Synbiotics
...
Akbar Hayat1*, Ehsan Ul Haque1, Marayam Nasir2, Rab Nawaz3, Tariq Mahmood4 and Sohaib Afzaal1
...al soluble solids (TSS), acidity, TSS/acid ratio, number of segments, and number of seeds, maturity period and degree of granularity. This was ever important study in Pakistan for evaluating the citrus exotic material of latest generation. This endeavour led to the sound recommendation of sweet oranges like Rhode Red Valencia and Sun Star in the two years of study. In case of taste imparting characteristics like TSS, acidity...
Alia Tajdar1,3, Shaghef Ejaz2, Muhammad Shah Zaib1, Anum Ishfaq1, Syed Muhammad Zaka1*, Hafiz Muhammad Safeer1 and Khalid Abbas1
...loss, pH, and titratable acidity) of banana was evaluated in laboratory conditions. The olfactory results of the present study showed that all botanical extracts exhibited the repellent effect against B. zonata, but the methanolic extract of cinnamon showed the highest repellence activity against B. zonata. Moreover, no side effects were observed on the post-harvest quality of banana treated to different methanolic extracts as compared to control. This shows t...
Tariq H.Y. Al-Maliky*, Mahmood S. Hashim and Amal S. Al-Sheraa
...e temperature 24-29 ˚C, acidity 7-8, and dissolved oxygen 5-10 g.L-1. Bacterial contamination (CFU m.L-1 10⁶) was evident in treatment D and included four types of bacteria: Bacillus spp., Escherchia coli, Staphylococcus spp., Streptococcus spp., and Enterococcus spp. The survival rates of M. affinis during different breeding periods in the two salinities remained as follows: (93.33 ± 5.77, 9.00 ± 10.00, 83.33 ± 5.77 %) and (93.33 &plus...
Rashid Khan1, Muhammad Sajid2, Saud Khan3*, Jehanzeb4 and Aslam Noor5
...d the highest titratable acidity, fruit firmness, and ascorbic acid in comparison with other harvesting stages. The highest titratable acidity, fruit firmness, and ascorbic acid were recorded in 10 pores plastic bags, while the lowest titratable acidity, fruit firmness and ascorbic acid were recorded in closed plastic bags after 25 days of storage. The lowest value of TSS and TSS: acid was...
Muhammad Kefayatullah* and Said Wahab
...ere studied for TSS, pH, acidity, ascorbic acid, reducing sugar, non-reducing sugar, moisture content, percent weight loss, decay index, chilling injury, total phenols, sugar acid ratio and organoleptic evaluation. An increase was observed in TSS (11.05 to 13.00°Brix), pH (3.71 to 4.25), reducing sugar (1.43 to 2.76), decay index (0.0 to 35.13), weight loss (0.0 to 5.85), sugar acid ratio (14.88 to 20.96), chilling injury (0.0 to 19.41) and a decrease in p...
Luigi Liotta1, Vincenzo Lopreiato1, Fariborz Asroosh2 and Alireza Seidavi2*
... dry matter free of fat, acidity (lactic acid), density (in 15 °C), pH, fat and protein were determined according to the standard methods. Macro and micro elements of milk were analyzed using inductively coupled plasma mass spectrometry. Data were subjected to the two-way ANOVA analysis to determine the significant differences between species/breeds. The acidity, density and fat in Talesh sheep’s milk was higher th...
Muhammad Hasnain1*, Ghulam Mustafa2, Asif-ur-Rehman3, Ali Raza4, Abrar Ahmad4, Taj Muhammad4, Muhammad Rafiq Shahid4, Umair Faheem5, Muhammad Shahid4, Muhammad Akram4 and Muhammad Kashif Nadeem5
...e solids, pH, titratable acidity, vitamin C, rag weight, juice and stone weight were also non-significantly affected by amino acid spraying. The amino acids are essential for increasing the fruit retention and output of the fruit tree. Because amino acids are essential for the majority of biological processes, enhanced quantity and export quality should be utilized. ...
Hazrat Usman1, Shakeel Ahmad2*, Salah Uddin3, Humaira Wasila3 and Yasser Durrani4
...6.87 to 7.53, indicating acidity or alkalinity levels. Turbidity, a measure of water clarity, varied from 0.5100 NTU to 45.633 NTU. Electric conductivity fell within the range of 261.00 µS/cm to 614.67 µS/cm, reflecting the water’s ability to conduct electricity. Total hardness exhibited values ranging from 180.67 mg/L to 636.67 mg/L, indicating mineral content. These comprehensive data sets contribute to a deeper understanding of the physico...
Qasim Ali1, Mudssar Ali1*, Muhammad Awais Ahmad1, Asif Sajjad2 and Shafqat Saeed1
Muhammad Raza Salik1, Muhammad Babar Shahzad Afzal1,2*, Ayesha Komal3, Muhammad Nawaz Khan1, Muhammad Ihsan Ullah4, Faheem Altaf5, Akbar Hayat1 and Hira Tariq1
...it, peel thickness, TSS, acidity%, TSS/acid ratio, and no. of fruit/plant (yield). Results revealed that plant height, spread and canopy volume was significantly higher in T4 as compared to T1. Fruit of larger size was obtained in 2013 in T4 while in 2012 no such effect was observed. Fruits obtained in the year 1 (2012) did not differ in weight but in the second year (2013) plants of T1 yielded fruits of significantly less weight. Significantly less number of ...
Jaime Vera Chang1, Arianna Torres Coronel2, Luis Vásquez Cortez2,3, Kerly Alvarado Vásquez2,3 and Frank Intriago Flor4*
...variables were analyzed (acidity, °Brix, pH, potassium, fat, protein, fiber and energy), sensory variables (flavor, color, taste, smell and texture). In the analysis of variance (ANDEVA) it is concluded that in the bromatological analyzes T2 contains the greatest amount of energy with a value of 403.57kcal/100g, in T1 a value of 0.46% protein was determined and in T4 8.51% mg/ potassium. 100 g were obtained; These variables are important indicators for an ...
MUHAMMAD ASLAM1*, MISBAH IRSHAD1, AMINA ASGHAR1, ASAD GULZAR1, ZAHRA NOREEN2, ABRAR HUSSAIN2, SHAHID MASOOD3, MUHAMMAD KAMRAN SHAHID1, RASHAD MEHMOOD4, KAYNAT SALEEM5 & SAJID IQBAL1
...ne concentration, pH and acidity in a few energy drinks brands namely sting, booster six B, gourmet spark and powerful locally available in Lahore, Pakistan, and to compare the results with the labeled caffeine concentration and FDA recommended concentration, which is maximum 400 mg/day. The maximum amount of caffeine determined in Gourmet spark was 9.89 mg /100 ml, whereas powerful brand had minimum caffeine amount (9.34 mg/100 ml).pH were measured by pH mete...
Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1
...e solids, pH, titratable acidity, and vitamin C content. Furthermore, organoleptic attributes such as color, taste, aroma, and overall acceptability were subject to evaluation. The findings indicated a decrease in pH values and ascorbic acid content over time, while total soluble solids, as well as titratable acidity, increased. Notably, the OD2 formulation exhibited significantly (P≤0.05) higher pH and ascorbic acid cont...
