Murtaza Ali*, Yasser Durrani and Muhammad Ayub
...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 dehydrated by using solar drier and portable solar drier are best drying technique for mulberry fruits. ...
Muhammad Waqas1*, Anwar Ali Shad1, Omaira Bashir2 and Mohsin Iqbal3
Zahid Mehmood*, Alam Zeb and Muhammad Ayub
...vity, 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 during the storage. The results revealed that (P<0.05) the treatment Muskmelo...
Saeeda Raza, Muhammad Naeem Safdar, Amer Mumtaz, Nouman Siddiqui, Khalid Nasim and Muhammad Amjad*
...otato and poppy seed was organoleptically preferred. No significant change in moisture content, peroxide value and free fatty acid were observed during three months storage in double polyethylene bags at ambient temperature (20-25 ºC)....
Ambreen Akhtar Saddozai*, Amer Mumtaz*, Nouman Rashid*, Shahzada Arshad Saleem**, Saeeda Raza* and Muhammad Naeem Safdar*
COMPARISON OF INDIGENOUSLY DEVELOPED TANGERINE-ORANGE MARMALADE WITH BRANDED MARMALADES AVAILABLE AT LOCAL MARKETS
...itamin C and sugars) and organoleptic attributes. TPC count in both samples were nil. Yeast and -1 mould count was nil in branded while it was 600 and 400 cfug in orange and tangerine marmalades, respectively. Sugar contents, pH and Brix ranged from 14.97% to 59.70%, 3.00 to 3.46, 15.0 B to 60.2 B in branded and non-branded marmalades, respectively. Organoleptically marmalade developed at FSPDI was non-significantly differen...
Ambreen Akhtar Saddozai*, Amer Mumtaz*, Saeeda Raza* and Shahzada Arshad Saleem**
MICROBIAL COUNT AND SHELF LIFE OF PHALSA (GREWIA ASIATICA) JUICE
...sa juice increased while organoleptic attributes such as texture (mouth feel), flavour, taste, colour and overall acceptability of phalsa juice were decreased during the study period. The pH and TSS value were decreased from 3.99 to 3.54 and from 11.22 to 9.55, respectively after 2 weeks -1 -1 storage. Total plate count also showed decline from 6.2×10 to 3.2 x 10 -1 cfuml whereas yeast and mould counts increased simultaneously from -1 -1 -1 -1 2.6×...
Saeed Ahmad Shah Chishti1, Mudassar Iqbal1*, Nusrat Parveen1, Kashif Nadeem1, Muhammad Iqbal1, Umbreen Shahzad2, Rana Husnain Shabbir1 and Muhammad Najeebullah1
...ng varieties. Studies on organoleptic characteristics showed that Sarsabz is less sweet in taste than Pea-2009, suitable for all types of dishes. This variety was approved by Punjab Seed Council and its seed is available for dissemination. ...
Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah
...ture, 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
...siological disorders and organoleptic properties in relation to the occurrence of pathogenic diseases. Fruit samples (injured and healthy) were taken from the three different local markets of Karachi. Some of the fungal species viz. Aspergillus niger, Aspergillus flavus, Fusarium oxysporum, Rhizopus stolonifer and Alternaria alternata have been identified in citrus samples. However, major incidence was recorded for Aspergillus niger (41.6%...
Arifa Khan1*, Shazia Erum2, Naveeda Riaz1, Abdul Ghafoor2 and Farhat Ali Khan3
Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1
Abdul Jalal, Abdur Rab* and Naveed Ahmad
Aloe Vera Gel Coating Retains Persimmon Fruit (Diospyros kaki) Quality during Storage at Room Temperature
...al 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 storage + Distilled water treatment), the fruit firmness (3.33 kg cm-2), acidity (0.29%), and ascorbic acid content (46.25 mg/100g...
Zaka ur Rehman1*, Kashif Akbar1, Altaf ur Rehman1, Hassan Waqas1, Alif Khan1 and Asad Ali2
Development and Storage Stability of Diet Mango Juice
...nd 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+1.25g cyclamate + 1.25g aspartame and ...
Esraa Yosry Abdel Halim1, Hamdy El-Essawy1, Abeer Abdel Nasser Awad1, Mona S. El-Kutry2, Lamiaa Ibrahim Ahmed1*
...s then were investigated organoleptically and microbiologically. The sensory evaluation revealed that the majority of the examined labneh and cheddar cheese got excellent and good scores, while 90 % of milk powder samples got good scores, based on the overall acceptability scale. 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. Micro...
Preparation and Evaluation of Cattle Feed by Ensiling Wet Rice Straw, Market Fish Waste and Molasses
Avijite Sarker, Sharmeen Islam, S.M. Ariful Islam, Md. Rokibul Islam Khan*, Md Mukhlesur Rahman
...0, 45, and 60 days). The organoleptic and physical characteristics (smell, color, and hardness) of feeds were improved in treatments with market fish wastes up to 60 days but after 45 days, in T3, fungi and some bad smells were obtained. The pH, dry matter (DM), crude fiber (CF) were reduced and the crude protein (CP), ether extract (EE), ash, ME, OMD were elevated significantly with MFW and ensiling time (P<0.05). Comparing the parameters, T2 and T3 were p...
Hurriya Alzahra1, Susmiati Susmiati2*, Sri Melia3
...ivity, total phenol, and organoleptic characteristics including the taste, aroma, and texture of fermented milk with orange juice added (Citrus nobilis L.). The study was based on a Factorial Completely Randomized Design (CRD), with starter concentrations of 4 (A1), 5 (A2), and 6% (A3), as well as orange juice concentrations of 10 (B1), 15 (B2), and 20% (B3). The results showed that fermented milk with orange juice revealed antioxidant activity ranging from 25...
Hayrettin Çayiroglu1*, Füsun Coskun1, Hüseyin Çayan1, Ayse Gül Filik2 and Ahmet Sahin1
...tion did not affect milk organoleptic properties such as smell, taste and appearance. To conclude, fenugreek seed in lactating goats can be used as natural supplement to increase milk yield since fenugreek seed had no effect on sensory properties of milk....
Mian Shamas Murtaza1,*, Aysha Sameen2, Saima Rafique3, Muhammad Shahbaz1,*, Nabeela Gulzar4, Mian Anjum Murtaza5, Umar Farooq1 and Iram Hafiz6
...xtural modifications and organoleptic improvements. Hence, these can be fruitfully be used in manufacturing different kind of cheeses to have reduced or low fat, texturized or symbiotic product. Present study designed to evaluate the effect of different levels of inulin and resistant starch in low fat cheddar cheese to improve its quality. Different levels have significant effect on the physic-chemical (moisture, fat, protein, ash,) characters. Melt-ability an...
Dian Septinova*, Hananda Sofia, Nari Ratih, Armelia Rizqika, Riyanti, Veronica Wanniatie, Madi Hartono
...physical, microbial, and organoleptic qualities of broiler breast meat. The study was conducted in a completely randomized design with a nested pattern with 0 minutes or control (M0), 40 minutes (M1) and 80 minutes (M2) as the main factor; and storage time of 7 days (S1) and 14 days (S2) as nesting factors. The results showed that marinating (40 and 80 minutes) of broiler breast meat with FWC had a significant effect on reducing pH, total meat bacteria, and ra...
Muhammad Kefayatullah* and Said Wahab
...ls, 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 percent acidity (0.76 to 0.57), ascorbic acid (9.67 to 6.13 mg/100gm), non-reducing sugar (5.66 to 4.81), moisture content (85.92 to 76.45). During sensory evaluation...
Nitya Salsabila, Djalal Rosyidi, Agus Susilo*
...rates by difference, and organoleptic quality (color, texture, aroma, and taste). The research material used was jerky made from duck meat with the addition of coconut shell liquid smoke and spices such as salt, coconut sugar, garlic, galangal, coriander and tamarind. The method used was a laboratory experimental method using a completely randomized design (CRD) with 6 treatments and 4 repetitions, namely P0: without the addition of liquid smoke (control), P1:...
Imran Ahmad
...study evaluated sensory (organoleptic) attributes corresponding to the textural qualities measured by a texture analyzer. A commercial MIS (size ≤ 40 microns) was added to the puree of five arbitrarily selected fruits (strawberry, banana, and apple) and vegetables (beetroot and carrot) at three different levels (3%, 5%, 7% w/w). A Texture Analyzer determined hardness, adhesiveness, cohesiveness, gumminess, and chewiness. The difference among the treatments ...
Hamdi Mayulu1*, Endang Sawitri2
...chemical properties, and organoleptic and bioactive compounds in garlic. Therefore, this study aims to investigate the phytochemical potential and antioxidant capacity of black garlic as a livestock feed additive. The Folin-Ciocalteau method was used to test for tannins and total phenolics, and the aluminum chloride (AlCl3) method was used to assess flavonoid content. In addition, antioxidant capacity was determined with Radical Scavenging Activity 2,2-dipheny...
Eman M. Abdelhady1, Nader Y. Mostafa1, Mohammed A. El-Magd2* and Ghada A. Kirrella1
...gnificant differences in organoleptic characteristics between the two treatments. With these antimicrobial and antioxidant properties, CP and CNPs, with a better effect for CNPs, could be used as preservatives for the minced meat to extend its shelf life....
Yunilas1*, Muheri Indra Aja Nasution2, Edhy Mirwandhono1, Adi Fathul Qohar3
Hassan Anwar1, Talha Anwar2, Khurram Muaz3, Muhammad Riaz4* and Rabia Anwar5
Rizqan*, Hilda Susanty, Linda Suhartati, Azhar, Arief, Elly Roza
...iculata) and analyze its organoleptic properties as well as its inhibitory effects against Staphylococcus aureus and Escherichia coli pathogens. Eco-enzyme was prepared from citrus peel waste, resulting in a solution with a typical fresh sour aroma. The pH of the eco-enzyme ranged from 3.7 to 4.5. Conducting the agar diffusion test revealed a dose-dependent inhibitory effect of the citrus fruit peel eco-enzyme against both Staphylococcus aureus and Escherichia...
Junita Mayasari, Vira Oktavia, Indri Juliyarsi, Ade Sukma, Sri Melia*
...actic acid bacteria, and organoleptic tests. The results showed that adding porang flour to fermented goat milk significantly (P<0.05) decreased the total lactic acid bacteria total titrated acid increased the pH value, dietary fiber content, water content, viscosity, texture value, and color value. Still, it had no significant effect (P>0.05) on protein content, sensory value of taste, and flavor. The study concludes that adding 0.25% porang flour (B) y...
Jaime Vera Chang1, Arianna Torres Coronel2, Luis Vásquez Cortez2,3, Kerly Alvarado Vásquez2,3 and Frank Intriago Flor4*
...tes established for this organoleptic test was evaluated.
...
Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1
... 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 content while having lower TSS and TA content compared to the sugar-based sample and ...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
... shelf life and increase organoleptic values. In this experiment, ginger oil extract was being extracted and used at different ratios in soft cheese samples. This was shown by consumption test as well as Panel test where cheese samples which were added with ginger oil extract indicated much better visual properties, texture and taste compared to control/base cheese. Chemical tests were performed which confirmed a change in water content, pH as well, protein an...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
... shelf life and increase organoleptic values. In this experiment, ginger oil extract was being extracted and used at different ratios in soft cheese samples. This was shown by consumption test as well as Panel test where cheese samples which were added with ginger oil extract indicated much better visual properties, texture and taste compared to control/base cheese. Chemical tests were performed which confirmed a change in water content, pH as well, protein an...
Dian Septinova1*, Isnaini Nurfianti2, Denita Eptiana2, Khaira Nova1, Riyanti1
*Correspondence | Dian Septinova, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung; Email: [email protected]
...eter, index, colour) and organoleptic properties (saltiness, sandiness, oiliness and flavour). The results showed that T1 significantly (P<0.05) had lower salt content and saltiness compared to T0, but the other egg characteristic parameters were not significantly different (P>0.05). T2 significantly (P<0.05) had lower salt content, moisture content, yolk physical characteristics, saltiness, sandiness and oiliness compared to T0, but did not differ si...
Elham M. Hosny1*, Saad Mahmoud Saad1, Marionette Zaghloul Nassif2, Amani Mohamed Salem1
... examination), improving organoleptic qualities, particularly in terms of color, as well as prolonging the shelf-life of examined samples to the end of the experimental trial on the day 12. Spirulina platensis and propolis are suggested as natural antifungal agents for the preservation of minced meat.
Keywords: Spirulina platensis, Propolis, Antifungal, Candida albicans
...
Ivania Farrah Nadhira1, Trioso Purnawarman2, Chaerul Basri2*
...imal welfare effects the organoleptic quality of meat, but there are still few studies of it effects the microbiology quality of meat including duck meat. This research was conducted to find out the relationship animal welfare practices towards the microbiological quality of meat in traditional markets in Bogor City. This research uses survey method at all slaughter facilities in Bogor City, which all located at traditional markets. Animal welfare practice dat...
