Sungil Kim1, Muhammad Riaz2, Amjad Farooq3 and Sungkwon Park4*
...ely associated with meat flavor, were greater (p<0.05) in DDGS compared to control group. Supplementation of DDGS increased (p<0.05) the level of conjugated linoleic acid, which has been reported to reduce body fat accumulation, when compared with control group. Taken together, these data indicate that DDGS can be utilized as a feed additive and has beneficial effects on unsaturated fatty acid formation in pork without deleterious effect on growth perfor...
Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
...olor (8.02±0.50), flavor (8.04±0.29), taste (8.18±0.37), mouth feel (8.03±0.41) and overall acceptability (7.84±0.28) during 30 days of storage. It is concluded that grapefruit albedo fiber could be utilized as a source of fiber to further enhance the nutritional potential of fruit cake.
...
Aqsa Qayyum1*, Masooma Munir1, Saeeda Raza1, Mussarat Gillani1, Saima Kanwal1, Nouman Rashid1, Amer Mumtaz1, Naeem Safdar1, Zarmina Gillani2
...05) effect on the color, flavor, taste and texture of biscuits. So, it is concluded that replacement of wheat flour with pea flour up to a level of 20% improved the nutritional potential of biscuits without affecting the consumer acceptability score.
... 
Zahid Mehmood*, Alam Zeb and Muhammad Ayub
...oleptic 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 Muskmelon + Sucrose + 0.033% Sodium benzoate + 0.033% Potassium sorbate + ...
Ambreen Akhtar Saddozai, Saeeda Raza* and Shahzad Arshad Saleem**
MICROBIAL COUNT AND SHELF LIFE OF STRAWBERRY JUICE
...l plate count (TPC), pH, flavor, color, yeast and moulds were checked weekly. Quality changes of strawberry juice during storage can be caused both by microbiological and physiological processes. At day 0; pH 3.2, color bright 2 -1 red, excellent flavor, TPC 2.7 x 10 cfu g were recorded, while no yeast or mould were found. After one week, the pH 3.6, dull red color, TPC 2 -1 3 -1 5 -1 2.25x10 cfug , yeast 1.7x10 cfu g and mo...
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
...d minerals with delicate flavors. It is perishable crop which is exceedingly in demand for its taste, profitability, high yield and good quality. To make the plant growth successful in the container, the requirement of special media is very important step because plant growth is largely depended on the physiochemical properties of the growing media used. Winter strawberry production in a greenhouse using high plant densities and various media may be a viable a...
Sadaf Javaria*, Muhammad Qasim Khan*, Kashif Waseem*, Muhammad Saleem Jilani*, Habib ur Rahman*, Muhammad Sohail Khan* and Muhammad Sohail**
EXPERIMENTAL INVESTIGATION ON IMPACT OF BIO AND ORGANOMINERAL FERTILIZES ON COMPOSITION AND SHELF LIFE OF TOMATO ( ) FRUIT.
...sory (fruit color, fruit flavor and fruit firmness) and shelf life. It was concluded that bio-fertilizer integrated with Farmyard Manure emerged as better nutrient source over other treatments. Benefits of bio fertilizer application were more in the presence of Farmyard Manure on quality of tomato in comparison with NPK. No work has been previously published to study the effect of effective microorganisms on taste active components of vegetable or fruit crops,...
Hongwei Liang1,2,*, Miaomiao Tong1, Lihuan Cao1,2, Xiang Li3, Zhong Li1 and Guiwei Zou1,*
...higher concentrations of flavor amino acids than muscle. Muscle tissue of the Huaihe River strain had the highest concentration of pharmacodynamic amino acids and the highest concentration (P < 0.05) of arachidonic acid (females: 109.83 mg/ 100g, males: 110.72 mg/100 g). Concentrations of eicosapentaenoic acid and docosahexaenoic were higher in male muscle than in female muscle. Opposite results were obtained with calipash. The n-3-to-n-6 polyunsatur...
Muhammad Adnan Khan1*, Majid Suhail Hashmi1, Ali Muhammad1, Muhammad Muneeb1, Haris Bilal1 and Gul Wali2
...nd 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 17.76%, non-reducing sugar decreased from 28.25 to 26.98%, ascorbic acid decreased from 19.11 to 15.65mg/100g, mean score o...
Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...i was the most prominent flavor. Compared with liver, IMP is the main flavor nucleotide in meat. However, the contents of the umami amino acids and betaine in liver are much higher than that of meat. Additionally, trimethylamine oxide is mainly found in the meat. After steaming, content of IMP in meat increased significantly. Compared with steamed meat, the flavor materials in boiled meat ...
Changqing Zhao*, Zhuochi Chen and Yubin Li
... compounds affecting the flavor of fermented jerky included DL-Glutamic Acid, Phenylethyl Alcohol, 1-Octen-3-ol, Nonanal, Pentanal, 3-Methyl-Butanal, and 2-Pentyl-Furan. The study results demonstrated that the strains combined with Lactobacillus bulgaricus and Angel Yeast reduced the meat pH, degraded the protein in the meat by the proteases (including acid and neutral proteases) produced during fermentation, and increased the amount of free amino acids...
Irfan Ali Sabir1, Saeed Ahmad1*, Muhammad Nafees2, Ahmad Sattar Khan1, Maryam3 and Ishtiaq Ahmad2
...ed high score for taste, flavor, texture, aroma and pulp color compared to other indigenous and exotic varieties. It is concluded that ‘Faisalabad Selection’, ‘Surkha Burma’ and ‘Kensington Pride’ among indigenous and exotic varieties, respectively, had potential in commercial trading and can expend the supply window of mango. ...
Shagufta Naz1, Ayesha Javed1, Ayesha Saleem1, Khadija Murtaza1, Rukhama Haq1, Akbar Hayat2 and Neelma Munir1,*
...ted plant. It is used as flavor in various dishes due to its constiuents.composition. Gamma radiation is one of the sterilization technique involves total demolition of all microorganisms and their spores in foods. In recent study garlic samples were treated with three different doses of gamma radiation such as 0.5, 1 and 2 kGy. Effects of gamma radiation were analyzed for different aspects like microflora, moisture, fat, ash, fiber, phenolic content, sproutin...
Arifa Khan1*, Shazia Erum2, Naveeda Riaz1, Abdul Ghafoor2 and Farhat Ali Khan3
...IP28 showedbetter color, flavor and taste acceptance point. In overall acceptability of baked potatoes, CIP28 and CIP17 genotypes recorded the best results. In short, genotypes CIP17 and CIP28 recorded suitable plant parameters, baked quality traits and overall acceptability as well. These genotypes are recommended for baking industry of Pakistan. ...
Muhammad Muneeb1, Muhammad Ayub1, Sher Bahadar Khan2,*, Amjad Sohail1, Farkhanda Jabeen1, Mumtaz Ali Khan3, Amjad Khan4, Kashif Prince3, Asghar Khan5 and Irshad Ahmad6
Ghulam Mohi Uddin Paracha* and Yasser Durrani
...m mean scores for color, flavor and overall acceptability. From the overall results, it was concluded that (P < 0.05) blended pulp treatment BP7 (blended pulp + 0.033% potassium sorbate + 0.033% potassium metabisulphite + 0.033% was found best among all the treatments. ...
Naseem Zahra1* and Shajia Jabeen2
.... Brown has a meek nutty flavor and may become rancid more rapidly, but it is extreme more nutritious as compared to processed rice. Brown rice is the whole grain rice and is high in fiber contents. Brown rice is also rich in phosphorous, magnesium, thiamin, selenium, manganese, niacin and vitamin B6. This review entails important and healthiest aspects of brown rice to include it in regular diet. ...
Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1
...nsory 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 the concentration of autumn olive in the beverage blends while a decreasing trend was observed for pH, reducing sugars, non-reducing sugars and total sugars. Organoleptic parameters such as color,
Zaka ur Rehman1*, Kashif Akbar1, Altaf ur Rehman1, Hassan Waqas1, Alif Khan1 and Asad Ali2
Development and Storage Stability of Diet Mango Juice
...tion (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 (T7) mango juice+0.75g sucralose + 0.75g cyc...
Junyan Bai*, Zhihao Dong, Youbing Yang, Ziheng Li, Xiaoning Lu and Huirong Gong
...nt of waist was high, so flavor of waist was good. The correlation coefficients of flesh color with crude fat and shearing force were -0.425 and 0.176, respectively, and the correlation coefficients of cooking loss with crude protein and drip loss were 0.272 and 0.179, respectively.
...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
...eters i.e. color (7.33), flavor (7.66), texture (8.00), taste (7.66), aroma (7.33) and overall acceptability (8.00). Whereas, the lowest sensory score was recorded in fish with grilled method of cooking and scored (6.00), (5.66), (5.66), (5.33), (5.00), (6.33) in color, flavor, texture, taste, aroma and overall acceptability, respectively.
...
Masood Sadiq Butt1, Sadia Aslam1,2, Rizwan Shukat1,*, Syed Qamar Abbas1, Muhammad Issa Khan1, Shadab Shaukat3 and Muhammad Shahid4
...rotein hydrolysate using flavorzyme enzyme. The results showed that response surface methodology was employed to optimize the reaction conditions (temperature, time, pH and enzyme to substrate ratio) for enzymatic hydrolysis of fish proteins. The optimum reaction conditions for degree of hydrolysis (DH) using flavorzyme enzyme were temperature 46.37oC, time of hydrolysis 116.91 min, [E]/[S] ratio 1.97% and pH of 7...
Asfand Raheel1, Syed Zulfiqar Ali2, Muhammad Waris2, Muhammad Basharat2, Basheer Ahmed2, Muhammad Arshad Ullah3, Syed Ishtiaq Hyder4 and Taqi Raza4*
...sed to detect smells and flavors of a wide range of food items. Latest steps are required for postharvest management through which the economy of horticultural products around the globe is almost at minimal losses. This review is highlighting the basic but truly important postharvest advancements to retain and maintain quality and quantity of vegetables and fruits. Significant outcomes are to be ensured in pre-harvest and postharvest handling and controlling t...
Jehan Dastagir, Muhammad Amir*, Bilal Ur Rehman, Shahid Hameed and Majad Ashraf
...ion out of the mentioned flavors based on its output performance. The most active objective of the proposed research presented in this paper was to modify the already chosen TCP Westwood protocol and to come up with a new variant of it proposed here namely as “TCP New-Westwood” for providing a higher degree of TCP congestion control.
... 
Esraa Yosry Abdel Halim1, Hamdy El-Essawy1, Abeer Abdel Nasser Awad1, Mona S. El-Kutry2, Lamiaa Ibrahim Ahmed1*
...resulted in lowering the flavor and texture scores of the tested products. Finally, public awareness targeting the imported companies and good hygienic practices should be fullfilled during handling, packaging, storage and distribution.
Keywords | Milk powder, Labneh, Cheddar cheese, Microbial examination, Sensory characteristics, E. coli
...
Mohamed Ali Zayed
...nsory evaluation (aroma, flavor, tenderness, juiciness, and palatability) for the three types of muscles for lambs kept on fresh water against to those drinking saline water. A micrograph of a section BF muscle of lambs that drinking fresh water showing intact muscle fibers, however the lambs that drinking saline water showing relative atrophy of muscle fibers. While LD muscle of lambs which d...
Nur Prabewi , Supriyanto, Budi Purwo Widiarso*
...nt. Marination is a flavored liquid that serves as the ingredients of the meat marinated, and is usually used to improve the yield and shelf-life of meat. The research aims to study the effect of herbal marination on the quality characteristics of broiler meat. The variables measured including antioxidants, protein, cholesterol, and chemical residues in meat, as well as meat tenderness and color. The study conducted with Completely Randomized Design (CRD)...
Muhammad Nadeem1*, Aneeta Rehman1, Masooma Munir1*, Hira Fatima2, Faiqa Malik1, Aqsa Iqbal1 and Alaiha Asif3
...ptability, color, taste, flavor, and texture. The bars received a favorable sensory score and remained stable over a 90-day storage period. Additionally, the study discovered that water chestnut powder can be used to boost the nutritional value and health benefits of date fruit bars....
Yusmarini Yusuf*, Usman Pato*, Shanti Fitriani, Emma Riftyan, Evy Rossi, Diky Arma Fauzi, Ghina Ismadiah, Miftahul Hidayah, Windy Sabiliani
...omewhat product-specific flavor, and had a dense, compact, and slightly chewy texture.
Keywords | Fishballs, Bacteriocin, Chitosan, Sodium nitrite, Freezing temperature
...
Khalil1*, Dwi Ananta1, Andri Bachtiar2, Hermon3
...zed the change of color, flavor, texture, microbial contamination, and moisture content but increased the crude protein and reduced the crude fiber content. Feeding the stored rice straw gave no significant effects on cattle performances. The results suggested that wrapping was the most appropriate method to maintain the moisture, and nutrient content of supplemented rice straw during storage.
Keywords | Calcined mineral, Physica...
Indri Juliyarsi1*, Sri Melia1, Rizki Dwi Setiawan1, Deni Novia1, Lailatul Anshor2, Tomi Candra2
...ture content, aroma, and flavor (P>0.05). The greater the amount of rosella extract added, the higher the a* value of the color attribute (redness), which gives a deeper red color to the whey edible film. Increasing the concentration of rosella added to the whey edible film also increased antioxidant activity. The use of rosella extract can increase the antioxidant properties (79.60%) of edible films whey and consumer acceptance of color attributes (3.84-li...
Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*
...mutton, particularly the flavor. Three groups of mutton flesh were used in the study; one group had a plain marinade, while the other two groups received 5% fresh water extracts of either Mentha piperita folium or Zingiber officinale added to the plain marinade. All samples were marinated for 24 h at 4 °C before being cooked to a final core temperature of 75 °C using either moist or dry thermal processing. The fatty acid profile, pH value, objective co...
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
...um-sized fruits that are flavorful, fragrant, and well-suited for preserving. Assessment of the pre-harvest amino acids application on the postharvest life of mangoes cv. ‘Rataul No. 12’ was done. The effect of amino acids on mango cultivar ‘Rataul No. 12’ with the objective of studying and improving fruit retention, yield, or qualitative and quantitative changes in physio-chemical characteristics during ripening. The impact of spraying...
Waseef Ullah Khan*, Yasser Durrani and Muhammad Ayub
...), color (6.94 to 8.01), flavor (5.34 to 6.34) and taste (5.59-6.99). The results concluded that OLE can serve as a dual-purpose solution, acting as a natural antioxidant and antimicrobial preservative for refrigerated mango OLE blend....
Junita Mayasari, Vira Oktavia, Indri Juliyarsi, Ade Sukma, Sri Melia*
...sory value of taste, and flavor. The study concludes that adding 0.25% porang flour (B) yields the most favorable results. This treatment resulted in a total titrated acid of 1.21%, a pH value of 4.10, a dietary fiber content of 0.18%, a moisture content of 84.33%, a protein content of 2.77%, and a total viscosity of 6.114 cP. Additionally, the fermented goat milk with Levilactobacillus brevis had a lactic acid bacteria count of 19.00 x 109 CFU/ml, and it was ...
Jaime Vera Chang1, Arianna Torres Coronel2, Luis Vásquez Cortez2,3, Kerly Alvarado Vásquez2,3 and Frank Intriago Flor4*
...rgy), 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 energy drink. In the sensory evaluation of the drink, the non-parametric Kruskal-Wallis...
Hafsa Tauqir1, Imran Ahmad2 and Muhammad Bilal Sadiq1*
...urther used to develop a flavored yogurt. The highest responses for DPPH inhibition (66.6%), betaxanthins (174 mg/L), betacyanins (265 mg/L) and TPC (2.78 mg GAE/g) were observed by extraction optimization. The antibacterial activity of the pomace extract was tested against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus by agar well diffusion method and the zone of inhibitions observed were 29.7±0.6 mm, 31±1 mm and 30±3...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
...that determine taste and flavor quality are lost. The current study deals with the one weakness of small scale producers in term of their oils by exploring how a ginger oil extract can improve toffee, taste, viscosity, and, last but not least, fight against mold growth in soft cheese. The goal is, however, to lengthen its shelf life and increase organoleptic values. In this experiment, ginger oil extract was being extracted and used at different ratios in soft...
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
...that determine taste and flavor quality are lost. The current study deals with the one weakness of small scale producers in term of their oils by exploring how a ginger oil extract can improve toffee, taste, viscosity, and, last but not least, fight against mold growth in soft cheese. The goal is, however, to lengthen its shelf life and increase organoleptic values. In this experiment, ginger oil extract was being extracted and used at different ratios in soft...
Suherman Suherman1*, Muhammad Fahri Rizky1, Zaki Bahrul Fikri1, Hadiyanto Hadiyanto1, Zane Vincevica-Gaile2, Anwar Saeed Khan3, Erkata Yandri4,5 and Iswahyudi Iswahyudi6
...s a culinary spice, food flavoring, and traditional medicine. Onions have relatively high minerals, flavonoids, tannins, saponins, and essential oils. Agricultural products are still dried using conventional methods. Although, traditional drying is relatively simple, it has disadvantages such as relatively long drying time, relatively low drying quality, significant damage, and the sun’s ultraviolet rays can also damage the chemical components of dried m...
Deden Sudrajat*, Dewi Wahyuni, Burhanudin Malik, Dede Kardaya
... color, egg white color, flavor, taste, and texture of quail eggs). This treatment showed that in the preference test, the ratio of betel leaf meal content had a significant (P < 0.05) effect on the color of the egg yolk. Nevertheless, in terms of hedonic quality, the proportion of betel leaf meal content markedly (P < 0.05) influenced texture. Additionally, the inclusion of rations containing betel leaf extract substantially diminished the fishy odor of...
Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*
... leading to unacceptable flavor in pork. It is now clear that LO is the primary process for reducing storage times, rather than the oxidation of proteins and vitamins, as UFAs easily react with oxidizing agents, leading to the destruction of lipid structure, change of meat texture and color, and alteration of pork taste from aroma to rancidity. The addition of ingredients with high UFAs into daily diets is, therefore, necessary to enhance the synthesis of thes...
Plinio Vargas Zambrano1*, Luis Vásquez Cortez2,3, Julio Ibarra Arteaga4, Camilo Chávez Ceballos4 and Ramona Párraga Alava1
...in terms of color, odor, flavor, texture and general appearance parameters were treatments C (control) and T2. It is concluded that the inclusion of garlic extract had an antimicrobial effect in the production of milk kefir.
... 
