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.
Email: masooma_ft@yahoo.com
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.