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Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake

Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake

Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; 2Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.

Fig 1

Effectof different treatmentson the (a) water activity (b) hardness and (c) color, of fruit cake.

Fig 2

Effect of different treatments on the calorific values of various fruit cakes. To: without grapefruit albedo flour.

Fig 3

Effectof different treatments on the sensory properties during 30 days storage of various fruit cakes: 0, 30 days.

Pakistan Journal of Agricultural Research

September

Vol.37, Iss. 3, Pages 190-319

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