Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan

Naveed Hussian; Muhammad Shahnawaz; Yawar Abbas; Nawazish Ali; Tanveer Abbas; Sami Ullah; Attarad Ali; Altaf Hussain

doi:doi:10.11648/j.jfns.20150306.13

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Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan

Naveed Hussian, Muhammad Shahnawaz, Yawar Abbas, Nawazish Ali, Tanveer Abbas, Sami Ullah, Attarad Ali, Altaf Hussain

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 6)

Received: 14 October 2015 Accepted: 26 October 2015 Published: 10 November 2015

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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.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 6)
DOI	10.11648/j.jfns.20150306.13
Page(s)	216-222
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Physio-Chemical, Nutrition, Sensory Evaluation, Dry Apricot

References

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[4]	Anonymous, (2004). Solar drying technology for northern areas. Available at http:/www.dawn.com/2004/08/01/local13.html.
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[7]	FAO. (2008).Food and Agriculture Organization of the United Nations. http://extension.usu.edu/files/foodpub/fn330.pdf.
[8]	Faqir, M.A., A. Saeed and D. Maqam. (2004). Storage effect on physiochemical and sensor characteristics of dried apricot jam. Pak. J. Food. Sci. 14(1-2): 43-47.
[9]	G.O.P. (Government of Pakistan). (2008). Fruit, vegetables and condiments statistics of Pakistan. Ministry of Food, Agriculture and Livestock, Islamabad.
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[12]	Madrau, M., A. Piscopo, A. Sanguinetti, A. Del Caro, M. Poiana and F. Romeo. (2009). Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. European Food Research Technology, 228, 441–448. Mignani, I. and D. Bassi. (2000). Rootstock influence on ripening quality of apricot fruits. Rivista-di –Frutticoltura-e-Ortofloricoltura. 62(4): 34-39.
[13]	PBS (Pakistan Bureau of Statistics) (2011). Fruit, Vegetable and Condiments Statistics of Pakistan. Ministry of Economics Affair and Statistics of Pakistan.
[14]	Samann, H. (1991). Suitability of indigenous fruit. Cultivars for the production of dried fruit. Mitteilungen-Kklosterneubury Rebe Und Wein, Obstbau and Fruchtever Wertung. 41 (3): 127-133.
[15]	Shahidi, F. and M. Naczk. (1995). Food Phenolics Sources, Chemistry, Effects and Applications. Lancaster, Technimic publishing Co. p. 1-5, 95.
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[18]	Taiwo, K. A., A. Angersbach, B. I. O. Ade-Omowaye and D. Knorr. (2001). Effects of pre-treatment on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices. J. Agri. Food. Chem. 49: 2804-2811.

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Naveed Hussian, Muhammad Shahnawaz, Yawar Abbas, Nawazish Ali, Tanveer Abbas, et al. (2015). Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan. Journal of Food and Nutrition Sciences, 3(6), 216-222. https://doi.org/10.11648/j.jfns.20150306.13

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ACS Style

Naveed Hussian; Muhammad Shahnawaz; Yawar Abbas; Nawazish Ali; Tanveer Abbas, et al. Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan. J. Food Nutr. Sci. 2015, 3(6), 216-222. doi: 10.11648/j.jfns.20150306.13

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AMA Style

Naveed Hussian, Muhammad Shahnawaz, Yawar Abbas, Nawazish Ali, Tanveer Abbas, et al. Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan. J Food Nutr Sci. 2015;3(6):216-222. doi: 10.11648/j.jfns.20150306.13

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@article{10.11648/j.jfns.20150306.13,
  author = {Naveed Hussian and Muhammad Shahnawaz and Yawar Abbas and Nawazish Ali and Tanveer Abbas and Sami Ullah and Attarad Ali and Altaf Hussain},
  title = {Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {216-222},
  doi = {10.11648/j.jfns.20150306.13},
  url = {https://doi.org/10.11648/j.jfns.20150306.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.13},
  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.},
 year = {2015}
}

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TY  - JOUR
T1  - Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan
AU  - Naveed Hussian
AU  - Muhammad Shahnawaz
AU  - Yawar Abbas
AU  - Nawazish Ali
AU  - Tanveer Abbas
AU  - Sami Ullah
AU  - Attarad Ali
AU  - Altaf Hussain
Y1  - 2015/11/10
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.13
DO  - 10.11648/j.jfns.20150306.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 216
EP  - 222
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.13
AB  - 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.
VL  - 3
IS  - 6
ER  -

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Author Information

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

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APA Style

Naveed Hussian, Muhammad Shahnawaz, Yawar Abbas, Nawazish Ali, Tanveer Abbas, et al. (2015). Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan. Journal of Food and Nutrition Sciences, 3(6), 216-222. https://doi.org/10.11648/j.jfns.20150306.13

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ACS Style

Naveed Hussian; Muhammad Shahnawaz; Yawar Abbas; Nawazish Ali; Tanveer Abbas, et al. Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan. J. Food Nutr. Sci. 2015, 3(6), 216-222. doi: 10.11648/j.jfns.20150306.13

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AMA Style

Naveed Hussian, Muhammad Shahnawaz, Yawar Abbas, Nawazish Ali, Tanveer Abbas, et al. Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan. J Food Nutr Sci. 2015;3(6):216-222. doi: 10.11648/j.jfns.20150306.13

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@article{10.11648/j.jfns.20150306.13,
  author = {Naveed Hussian and Muhammad Shahnawaz and Yawar Abbas and Nawazish Ali and Tanveer Abbas and Sami Ullah and Attarad Ali and Altaf Hussain},
  title = {Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {6},
  pages = {216-222},
  doi = {10.11648/j.jfns.20150306.13},
  url = {https://doi.org/10.11648/j.jfns.20150306.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150306.13},
  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.},
 year = {2015}
}

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TY  - JOUR
T1  - Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan
AU  - Naveed Hussian
AU  - Muhammad Shahnawaz
AU  - Yawar Abbas
AU  - Nawazish Ali
AU  - Tanveer Abbas
AU  - Sami Ullah
AU  - Attarad Ali
AU  - Altaf Hussain
Y1  - 2015/11/10
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.20150306.13
DO  - 10.11648/j.jfns.20150306.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 216
EP  - 222
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20150306.13
AB  - 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.
VL  - 3
IS  - 6
ER  -

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