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Ali Muhammad*, Muhammad Ayub

...alues. Due to its bitter taste the fruit is unable to eat directly because the fruit contain high level of bitter glucoside such as oleourepean. Aim of this research work was to reduce the bitterness level of olive fruit by different treatment such as water, salt and lye solution which were coded as RW1, RW2 and RW3 respectively. During treatment process the bitter glucoside level such as oleourepean leached out from the fruits to the solvents by osmosis ...

Murtaza Ali*, Yasser Durrani and Muhammad Ayub

...and non-reducing sugars, taste, texture, color and overall acceptability). Statistically minimum decrease was observed in water activity, 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.&nbs...

Muhammad Waqas1*, Anwar Ali Shad1, Omaira Bashir2 and Mohsin Iqbal3

... maximum score of smell, taste, odors, color texture and overall acceptability when compared with other tested sample and control. 

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Said Rawan1, Farzana bibi1, Nadeem Khan1*, Abdul Mateen Khattak1, Zahir shah3, Asif Iqbal2, Madeeha Alamzeb2, Saeed Ul Haq1, Abid Kamal3, Fawad Ali Shah2, Ahmad Naeem1 and Wajid Ali3
..., moisture contents (%), taste, decay fruits (%) and total soluble solids (TSS). The experimental result showed that both the varieties were significantly influenced the fruit decay (%), TSS (%), taste and moisture content (%), while firmness (kg/cm2) and weight loss (%) was found non-significant. Also storage interval significantly affected all the parameters. Interactive affect of varieties and storage int...
Javeria1, Masroor Ellahi Babar2,*, Tanveer Hussain2, Rashid Saif2, Sadaf Rashid3, Hanan Sarfraz4, Abbas Ali Shah3, Muhammad Wasim1 and Muhammad Abdullah1
...nalysis through mutation taster, exon splicing enhancer and polyphin2 software predicted this polymorphism as a site broken and possibly damaging. These findings suggest that BDNF polymorphism Val66Met has some possible role in OCD development in Punjabi patients.
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Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2
...avor (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.
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Yijin He1, Song Ma2, Bo Liu1,*, Ting Xue1, Qunlan Zhou1, Wu Jin1 and  Kui Chen2,*
... complete ORF (921bp) of taste receptor candidate gene T2R1 of T. fasciatus and studied the differential expression spectrum of tissues in combination with bioinformatics analysis so as to understand the possible functions in response to chemical sensation behavior of taste receptors. The receptors when compared with T. rubripes, there was 99.2% identity in two kinds ORF sequences, with only 7 bases diff...
Aqsa Qayyum1*, Masooma Munir1, Saeeda Raza1, Mussarat Gillani1, Saima Kanwal1, Nouman Rashid1, Amer Mumtaz1, Naeem Safdar1, Zarmina Gillani2
...ct 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.
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Masooma Munir1,2*, Aqsa Qayyum1, Saeeda Raza1, Nouman Rashid Siddiqui1, Amer Mumtaz1, Naeem Safdar1, Sahar Shible1, Sohaib Afzal3, Saiqa Bashir4
...as liked most in term of taste, texture and over all acceptability whereas 0.4% basil seeds supplemented drink were least liked as compared to other treatments. It was concluded that basil seed could be supplemented in different food products for the preparation of value added, healthy and nutritious diets.
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Saara Ahmad1,*, Iftikhar Ahmed2, Saida Haider3, Zehra Batool3, Fatima Ahmed4, Saiqa Tabassum3,6, Syeda Madiha3, Tahira Perveen3 and Saad Bilal Ahmed5
...ys due to its incredible taste and low cost. However, to meet the increasing demand the chickens are reared commercially through feeds and battery cages allowing maximum weight gain and growth in considerably less time. The constituents that are fed to chickens concentrate in the flesh and bring deleterious health outcomes on the consumers. The ill effects account for hyper-lipidemias and imbalance in the steroidal sex hormones may result in the development of...

 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
...dingly 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 alternative to openfield production system. Planting density can be inc...

 Ambreen Akhtar Saddozai*, Amer Mumtaz*, Saeeda Raza* and Shahzada Arshad Saleem** 

MICROBIAL COUNT AND SHELF LIFE OF PHALSA (GREWIA ASIATICA) JUICE
...e (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 2.6×10 and nil to 5.5x10 and 2.4x10 cfuml , respectively during the...

 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.
...ective microorganisms on taste active components of vegetable or fruit crops, and their correlation with physicochemical attributes and shelf life. Data are provided for the researchers for further investigation.

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Shuai Shang1,2, Honghai Zhang2,*, Xiaoyang Wu2, Qinguo Wei2, Jun Chen1, Huanxin Zhang1, Huaming Zhong2 and Xuexi Tang1,*
...>Mammals have five basic tastes, including sweet, bitter, umami, sour and salty. Among these tastes, the bitter sense is believed to help animals identify poisonous compounds. Bitter taste receptors coded by bitter taste receptor (Tas2r) genes has been identified in many species, but the evolution and repertoire of Tas2r genes in raccoon do...

Saima Rani*, Hassnian Shah, Nusrat Habib and Muhammad Azeem Khan 

...ion, number of children, taste, no chemical residual, high nutritional value, freshness and colour of the vegetables have positive effects on consumer to pay a high price. While in case of product size and shape has a adverse effect on consumer. Results indicate that when making choices of food, consumers in Islamabad prioritise their health. Furthermore, the households who earn more income perceive a negative impact on health from chemical usage, the more l...
Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...y was to investigate the tastes of the meat, liver and soup through different preparatory procedures which were used in traditional. The taste of Takifugu obscurus under different conditions were analyzed by sensory evaluation and electronic tongue technique. The characteristic of the taste substances were tested, such as free amino acids, nucleotides, trimethylamine oxide and betai...
Changqing Zhao*, Zhuochi Chen and Yubin Li
...ys, the meat texture and taste were improved, and digestion and absorption were enhanced.
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Kashif Akbar* and Muhammad Ayub 

... from F0-F6 (6.88-6.93), taste ranged F0-F6 (6.82-6.04) and texture ranged F0-F6 (6.91-6.15). Maximum overall acceptability was recorded in F2 (7.32) proceeded by F0 (6.99) whereas minimum mean score was recorded in F6 (6.37) proceeded by F5 (6.47). 

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Irfan Ali Sabir1, Saeed Ahmad1*, Muhammad Nafees2, Ahmad Sattar Khan1, Maryam3 and Ishtiaq Ahmad

...exhibited 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. 

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Muhammad Siddiq1*, Sahib Alam2, Hamid Ullah Shah2, Zafar Iqbal2, Kalsoom Siddiq3 and Taufeq Ahmad4 

...valuated for appearance, taste, texture, color and overall acceptability. The results indicated that the highest average scores for appearance (6.90), taste (7.57), texture (8.00), color (7.67) and overall acceptability (7.56) were obtained by potato chips that were fried in 10:90% olive/palm oil blend whereas the minimum scores for the aforementioned parameters were recorded with 60:40% blend. The frying frequency of the oi...

Safina Naz1, Muhammad Akbar Anjum1, Syed Atif Hasan Naqvi2*, Bushra Siddique3 and Muhammad Asif Zulfiqar4

...vegetable for developing taste without observing their nutritive significance. The present study was therefore, planned to assess the essential proximate nutritional and mineral contents in edible parts of some vegetables. All the analyses were carried out by following the standard analytical procedures during 2014. The highest values for ash contents were detected in Abelmoschus esculentus (1.34 g/100g), moisture contents in Lycopericon esculentum (93.7%), pr...

Saeed Ahmad Shah Chishti1, Mudassar Iqbal1*, Nusrat Parveen1, Kashif Nadeem1, Muhammad Iqbal1, Umbreen Shahzad2, Rana Husnain Shabbir1 and Muhammad Najeebullah1 

...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. 

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Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah 

...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. 

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Muhammad Huzaifa Mehmood1, Muhammad Ahmad Iqbal2, Muhammad Daood1, Muhammad Rizwan Tariq3*, Khubaib Ali3
... value, texture profile, taste and flavour. Mostly dieticians recommend rabbit meat due to low in caloric value then other traditional meats. To enhance the quality of rabbit meat oat is used as feed for rabbits, because oat is good source of dietary ingredients. In this study 2-4% oat seeds were used to investigate their dietary response. The range of oat that is used in this research will improved the blood lipid and fatty acid profiles and reduced the perce...
Bibi Nazia Murtaza1,2, Azhar Qayum3, Shamaila Inayat Nadeem1, Naif Awdh Al-Maliki4, Abdulaziz Alamri4 and Abdul Rauf Shakoori2,5,*
Muhammad Mansoor1, Khalid Usman2*, Shahid Hameed Khan Khalil3, Abdul Mateen Khattak4, Muhammad Ehsan Elahi1, Muhammad Waqas Imam Malik2 and Amir Hamza2
...ferred due to its unique taste and the highest fruit yield and the biggest fruit size; needs curing under controlled conditions. 
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Arifa Khan1*, Shazia Erum2, Naveeda Riaz1, Abdul Ghafoor2 and Farhat Ali Khan3 

...better 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. 

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Bibi Nazia Murtaza1, Mazhar Saeed Chaudry2, Shamaila Inayat Nadeem1, Muhammad Shahid Nadeem3 and Abdul Rauf Shakoori4,*
...c alteration by Mutation taster and SIFT analysis. Spotting the rs112445441 in NHL is supporting the idea of cross talk between RAS-ERK-MAPK and PI13K and this could be one of the factors behind the development of resistance to the current therapy and relapse in NHL. K ras mutant isoforms, being the negative predictors for prognosis, are vital to analyse before the start of adjuvant therapy. Further studies needed to confirm the functional aspects of rs1124454...

Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1 

...aluation (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, flavor,

Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid

...n was more appealing for taste, color and texture. The study postulated that buckwheat could be used as a potential source of gluten-free bakery products. 

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Abdul Jalal, Abdur Rab* and Naveed Ahmad

Aloe Vera Gel Coating Retains Persimmon Fruit (Diospyros kaki) Quality during Storage at Room Temperature

Zaka ur Rehman1*, Kashif Akbar1, Altaf ur Rehman1, Hassan Waqas1, Alif Khan1 and Asad Ali2

Development and Storage Stability of Diet Mango Juice
... 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 (T7) mango juice+0.75g sucralose + 0....
Waseem Khalid1, Ali Ikram1*, Muhammad Rehan2, Farukh Adeem Afzal1, Saadia Ambreen1, Marryam Ahmad3, Afifa Aziz1 and Anam Sadiq1
...s for humans due to good taste and rich chemical composition. Glucose, fructose, vitamin A, D, C, K, E, and some vitamins from group B are present in melon. Biologically active compounds like tocopherols, phospholipids, and sterols are present in melon seed in a large amount due to which it has a beneficial effect on humans. Consequently, these seeds can be described as effective electors for the production of innovative functional foods leading to a healthy f...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
... (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.
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Rukhsar Ali* and Ali Muhammad
 

...ory evaluation as color, taste, and overall acceptability stored at ambient conditions (25±2⁰C) for six months with twenty days interval. Based on sensory analysis, the best suitable blend was selected within different ratios of mango pulp and loquat pulp. The blended pulp with ratio (60:40) got the highest mean score of judges for overall acceptability which used for further study. The different treatments were included in this study as MLBPr0

Dina N. Abd-Elshafy

... change in its color and taste for 1 hour with
persistent shaking before usage in endemic areas for HAV infections.
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Khalid Mehmood1*, Abdul Rehman2 and Ammara Khan1

...rior in respect of their taste, local adaptability, and pest tolerance. The results also suggested that the adoption of improved groundnut varieties depended upon the farmers’ age, education level, access to quality seed, registration status, awareness, and active participation in farmers training programs. Farmers’ conventional behavior, lack of awareness, lack of access to quality seed, and lack of promotion of improved crop varieties were found ...
Damat Damat1*, Roy Hendroko Setyobudi2, Juris Burlakovs3, Zane Vincēviča-Gaile4
Devi Dwi Siskawardani1, Rista Anggriani1 and Anas Tain5
...analog rice is its bland taste, which can be improved by adding spices and seaweed, expected to increase the functional value. This study aims to determine the effect of the addition of various seaweed pulp concentrations and spice formulations on the characteristics of analog rice. Various formulas of concentrated seaweed pulp (5 g, 10 g, and 15 g) and spice formulations (onion, garlic, ginger, turmeric, and lemongrass) were applied, and a Randomized Block De...

Nuraini Nuraini*, Mirzah Mirzah, Yuliaty Shafan Nur, Harnentis Harnentis 

...entage, and carcass meat taste but gave no considerable impact (P>0,05) on feed conversion and abdominal fat percentage. The conclusion of phase 1 was the fermentation of Azolla microphylla with Lentinus edodes, and Pleurotus ostreatus gave the best products. The decision of phase 2, the use of Azolla microphylla fermented with Lentinus edodes, can be used up to 20% in the diet and can maintain the performance of broilers.

Keywords | A. microphylla,...

Yunilas Yunilas1*, Nurzainah Ginting1, Tri Hesti Wahyuni1, Muhammad Zahoor2, Nelzi Fati3 and 
Ahmad Wahyudi4
...exture, color, odor, and taste. The results showed that the MOL dose and fermentation time had a very significant effect (P < 0.01) on silage’s texture, color, and odor. In addition, the MOL dose and fermentation time have a considerable impact (P < 0.05) on the silage taste. There is an interaction between MOL dose and fermentation time on silage odor.
...

Shou-Dong Zhang1,2,3, Dao-Xin Liu1,2, Dan Mou1, Tong-Zuo Zhang2, Jian-Ping Su2 and Jiu-Xiang Xie1*

...Based on human volunteer taste-testing, or assignment using the Chinese Materia Medica Monographs, we divided the collected plant species into four different taste groups (sweet, bitter, other-taste, and tasteless) and then compared Ei values to determine whether plant taste can affect zokor diet selection. A total of ...

Hurriya Alzahra1, Susmiati Susmiati2*, Sri Melia3 

...cteristics 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 25.04 to 37.71%, total phenol 38.32-67.20 mg ...

Nuraini Nuraini*, Yuliaty Shafan Nur, Ade Djulardi, Robi Amizar, Yesi Chwenta Sari 

...inal fat percentage, and taste of meat carcass. Phase 1 demonstrated that different substrate compositions had significant effects (P<0.01) on crude protein, fat, and larvae production. The conclusion of phase 1 was that treatment E (50% concentrate + 50% Tofu dregs) was an effective treatment and obtained protein content (71.13%), fat content (17.60%), and production of larvae (105.12 g). Phase 2 showed that the use of 12% Tenebrio molitor larvae (substitu...

Hayrettin Çayiroglu1*, Füsun Coskun1, Hüseyin Çayan1, Ayse Gül Filik2 and Ahmet Sahin1

...roperties 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.

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Hira Jabbin1, Muhammad Arshad1*, Naunain Mehmood1, Wardah Hassan1, Syed Zakir Hussain Shah2 and Farzana Siddique3

...tributes texture, color, taste and odor were significantly improved in chitosan treated samples as compared to untreated samples. Furthermore, among chitosan treatment groups, 1% chitosan treatment showed best preservative effect on mori fillets. Therefore, it can be concluded that 1% chitosan treatment is most effective for maintaining the storage quality of mori fillets during this experiment.

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Akbar Hayat1*, Ehsan Ul Haque1, Marayam Nasir2, Rab Nawaz3, Tariq Mahmood4 and Sohaib Afzaal1

...ars of study. In case of taste imparting characteristics like TSS, acidity and their respective ratio in the Rhode Red Valencia TSS 11.4 %, Acidity 1.05, TSS/Acid Ratio 10.97, Cara Cara produced TSS 10.95, Acidity 0.74, TSS/Acid Ratio 14.81, Amber Sweet TSS 10.95, Acidity 1.03, TSS/Acid Ratio 11.11, Sun Star TSS 10.54, Acidity 0.95 and TSS/Acid Ratio 11.02 and in Salustiana TSS 10.5, Acidity 1.17, TSS/Acid Ratio 9.00. On the basis of cumulative and maximum pre...
Alia Tajdar1,3, Shaghef Ejaz2, Muhammad Shah Zaib1, Anum Ishfaq1, Syed Muhammad Zaka1*, Hafiz Muhammad Safeer1 and Khalid Abbas1
...lity parameters (colour, taste, weight loss, pH, and titratable acidity) of banana was evaluated in laboratory conditions. The olfactory results of the present study showed that all botanical extracts exhibited the repellent effect against B. zonata, but the methanolic extract of cinnamon showed the highest repellence activity against B. zonata. Moreover, no side effects were observed on the post-harvest quality of banana treated to different methanolic extrac...

Muhammad Nadeem1*, Aneeta Rehman1, Masooma Munir1*, Hira Fatima2, Faiqa Malik1, Aqsa Iqbal1 and Alaiha Asif3

...e because of its starchy taste, firm and crispy texture. In the present study, three treatments (T0, T1 and T2) of date bar of approximately 36±2g weight with high nutritional value were prepared on the basis of water chestnut supplementation. For this purpose, water chestnut powder and date paste were used in different proportion. These bars were analyzed for physico-chemical, microbial and sensory analysis characteristics. The proximate analysis of da...

Yusmarini Yusuf*, Usman Pato*, Shanti Fitriani, Emma Riftyan, Evy Rossi, Diky Arma Fauzi, Ghina Ismadiah, Miftahul Hidayah, Windy Sabiliani

...ghtly hollow and bright, tasted delicious and had somewhat product-specific flavor, and had a dense, compact, and slightly chewy texture.
 
Keywords | Fishballs, Bacteriocin, Chitosan, Sodium nitrite, Freezing temperature
...

Dian Septinova*, Hananda Sofia, Nari Ratih, Armelia Rizqika, Riyanti, Veronica Wanniatie, Madi Hartono 

...or, color, odor, and the taste of cooked meat). Storage time at cold temperatures (5oC) for 7 and 14 days affected the decrease in cooking loss, total bacteria, but not pH, and WHC of control and marinated meat. The 40 minutes of marinating using FWC can be applied to get the best quality of broiler breast meat up to 14 days of storage.

 

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Nitya Salsabila, Djalal Rosyidi, Agus Susilo* 

...lor, 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: liquid smoke without sonication, P2: sonication ...

Hamdi Mayulu1*, Endang Sawitri2

...atic reactions alter the taste, aroma, physicochemical 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 determine...

Luigi Liotta1, Vincenzo Lopreiato1, Fariborz Asroosh2 and Alireza Seidavi2*

...including colour, odour, taste, freezing point, dry matter free of fat, acidity (lactic acid), density (in 15 °C), pH, fat and protein were determined according to the standard methods. Macro and micro elements of milk were analyzed using inductively coupled plasma mass spectrometry. Data were subjected to the two-way ANOVA analysis to determine the significant differences between species/breeds. The acidity, density and fat in Talesh sheep’s milk wa...

Asifa Hameed1*, Haider Karar2, Abdul Ghaffar1, Abid Hameed Khan1, Muhammad Mubashir1 and Ghulam Mustafa1

...y for their unique sweet taste and are exported to the Middle East, China, Afghanistan, and different European countries. Although mangoes have been cultivated in Punjab, Pakistan since ancient times, yield of mangoes is still very low, about 8-10 tons per hectare. Successful pollination is required to achieve a bumper crop. In this regard, an experiment was conducted at Mango Research Institute, Multan to understand the role of insects’ in successful po...
Sami Ullah1, Choudary Ihtasham Ali1, Umar Ijaz Ahmed1*, Shoaib Nasir1 and Amjad Masood2
...teracy, health concerns, taste, and many other socio-economic factors. In Pakistan, cooking oil is used in two forms; vegetable oil and hydrogenated oil which is commonly known as vanaspati ghee. Over time, due to changing eating preferences, health concerns, and quality issues, vegetable oil is rapidly replacing vanaspati ghee in the country. This study has investigated the impact of taste and health preferences and other f...

Waseef Ullah Khan*, Yasser Durrani and Muhammad Ayub

...al regions. Its renowned taste is celebrated worldwide, whether enjoyed fresh or in processed forms. This research was undertaken to assess the efficacy of employing both natural olive leaves extract (OLE) and minimal chemical preservatives (sodium benzoate and potassium sorbate) for preserving mango OLE blend over a 90 days period. The findings demonstrated that the inclusion of OLE effectively preserved the chemical quality and sensory characteristics of man...

I Nyoman Sumerta Miwada1*, I Nyoman Sutarpa Sutama1, Agus Susilo2

...at the color, aroma, and taste of cheese were preferred up to the level of 2%-4%. Still, their preference significantly decreased above that concentration level (p<0.05). Finally, increasing the concentration of Moringa leaf extract in cow’s milk cheese products can provide positive functional value, especially in increasing the antioxidant activity of cheese.
 
Keywords | Antioxidant effect, Cow’s milk cheese, Forti...

Hassan Anwar1, Talha Anwar2, Khurram Muaz­3, Muhammad Riaz4* and Rabia Anwar5

...rs due to their texture, taste, and chewability. This study aimed to prepare chapatis from wheat, barley, and oat flour mixed in different proportions to achieve a consumer acceptable combination. Gluten was also added to give better texture, chewability and taste. To test the likeliness of people, we tested 14 chapatis on a hedonic scale of 1-9 by ten participants. The panellist liked equally mixed wheat and gluten chapatis...

Khalid Ali Khan1,2,3* and Hamed A. Ghramh1,2,4

...e East due to its unique taste and quality. Pakistan exports around 4,000 tons of honey with a worth of about $ 23.00 million to Arab countries every year. It is believed that the Pakistani beekeeping industry is entering an era full of opportunities.

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Junita Mayasari, Vira Oktavia, Indri Juliyarsi, Ade Sukma, Sri Melia*

 

...ontent, sensory 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, ...

Wali Muhammad Mangrio1*, Hakim Ali Sahito1, Faheem Ahmed Jatoi1 and Fahmeeda Imdad Sahito2

...eciated due to delicious taste with high economic and medicinal value. The present research work indicates the per hectare lemon benefit cost ratio, gross returns and net returns were benefited to Lemon cultivation in this area and proved that the Lemon growers earning profit in changing situation. Previously there is no such type of comprehensive assessment study on Lemons and its cost benefit has been taken in this area. Considering the aforementioned facts,...

Sandriana J Nendissa1,2, Meta Mahendradatta3, Zainal3, Februadi Bastian3

...t texture and a distinct taste favored by the panelists. The water content measured at 52.63%, protein content at 15.37%, and total bacteria at 2.68 x 102 CFU/g. In conclusion, the application of tannin extract from Tomi-tomi fruit in tuna fish meatballs proved to be effective during a 14-hour storage period.
 
Keywords | Extract, Fish tuna, Meatball, Preservation, Tomi-tomi fruit
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Shanti Fitriani*, Usman Pato, Yusmarini Yusuf, Emma Riftyan, Evy Rossi

...d less bright, odour and taste less specific product and texture solid, compact, and rather springy. Adding 0.60% bacteriocin produced fishballs that could maintain quality according to fishball quality standards for 12 days of storage at cold temperatures.
 
Keywords | Antimicrobial activity, bacteriocin, Pediococcus pentosaceus, natural biopreservative, fishballs, cold temperature
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Jaime Vera Chang1, Arianna Torres Coronel2, Luis Vásquez Cortez2,3, Kerly Alvarado Vásquez2,3 and Frank Intriago Flor4*
 
...ariables (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 test was appli...

Deni Novia*, Indri Juliyarsi, Rizki Dwi Setiawan, Clara Mustika, Cindi Melani

...eferred because of their taste and are thought to provide health benefits. We aimed to determine some instant egg tea drinks qualities, such as the antioxidant, physicochemical, and sensory properties using a food dehydrator that can maintain antioxidant, nutritional, and sensory properties. We employed an in-vivo trial with a completely randomized design consisting of five treatments and four replicates. The egg tea was dried using a food dehydrator at 60°...

Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1

...ttributes 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 other stevia-containing samples. During...
Ch. Muhammad Muslim, Muhammad Shabbir Mughal and Imtiaz Hussain
...colour and are bitter to taste. A trial of Colchicum luteum was laid out in March, 2003 at Medicinal Plants Farm, Pakistan Forest Institute, Peshawar. Various portions of corms i.e., Daughter, Full and Mother corms (DFM) were planted on ridges 30cm apart with a plant to plant distance of 15cm. The treatments are highly significant at 95% and 99% level of confidence. LSD at 5% shows that all the treatments are highly significant among themselves while th...

Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4* 

...omponents 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 ...

Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4* 

...omponents 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 ...

Duong Thanh Hai1*, Phan Thi Hang1, Nguyen Thi Thuong2, Zábranský Luboš3

... increased the aroma and taste of chicken meat.
 
Keywords | Aroma, Chicken, Savoury, Meat quality, Saccharomyces cerevisiae, Umami taste
...

Maqsood Jan1, Muhammad Zubair Anjum1*, Zahir Muhammad1, Misbah Farooq1, Muhammad Qayash Khan2 and Shamim Akhter1

...red to control and other tasted groups. The L. rhamnosus improves the meat quality of grass carp.

...

Deden Sudrajat*, Dewi Wahyuni, Burhanudin Malik, Dede Kardaya 

...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 eggs. T...
Hai Thanh Nguyen1*, Cuong Kien Nguyen2, Duy Ba Ngo2, Anh Thi Ngoc Dang1*
..., 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 these UFAs and improve pork quality value. Simultaneously, natural antioxidants effectively prevent LO by inhibiting autoxidation and preventing the appearance of free radicals, thereby enhancing pork flavor. This review comprehensively identifies, clarifies, and discusses the concentration of ...
MohamadRahijan AbdulWahab*andAhmadAimanSalahudin
 
...hey must have previously tasted stingless bee honey.A questionnaire containing four sections: section A for sociodemographic information,section B for satisfaction evaluations, section C for attitude evaluations, and section D forevaluationsofpurchaseintentions,wasused.The data were examined using SPSS. Quantitative data are utilized in the analytical process. This quantitative approach allows for statistical analysis using SPSS to calculate means and sta...

Safaa El Bialy1*, Nabil Bker2, Hossam Ibrahim3, Saber, A. Saad4, Eman Ali5

...h fillets improved their taste and texture. After treating the fillets with 3% PEO, pH levels were significantly (p< 0.05) dropped by 22.06%, TVN levels dropped by 62.55%, and TBA levels dropped by 82.75%. The most significant reduction in biogenic amines was observed in tyramine, which decreased by 89.04%. This was followed by reductions in putrescine, cadaverine, and histamine, respectively, at the end of the experiment using 3% PEO. Regarding the microbi...

Aamara Ibrahim1, Ihsan Mabood Qazi1, Majid S. Hashmi1, Ayaz Ahmad1*, Hisham Javed1, Fawad Ahmad2 and Sadia Mukhtar1

...cal, microbiological and taste aspects of cottage cheese. Different concentrations (%) of cow and goat milk were mixed such as (CG1 (100:0) served as control, CG2 (90:10), CG3 (80:20), CG4 (70:30), CG5 (60:40), CG6 (50:50) and CG7 (0:100)) to prepare milk blends. The analysis of physical and chemical properties showed notable differences in composition among the milk blends, with goat milk has higher fat content (4±0.003%) while cow milk has more lactos...

Sarhad Journal of Agriculture

September

Vol.40, Iss. 3, Pages 680-1101

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