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This study was carried out in Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan in 2014. Nutritive pumpkin seed flour fortified biscuits were prepared with four different substituted levels of pumpkin seed flour in wheat flour (T2=5%, T3 =10%, T4 =15% and T5 =20%), were compared with control (T1). Chemical attributes of biscuits showed that T5 has maximum level of pumpkin flour (20%) with maximum protein (12.30%), fat (28.29%), ash (4.13%), iron (2.28%) and zinc (3.11%). Sensory results also revealed increasing trend in all sensory parameters. Results showed acceptability at all levels but treatment T4 with 15% pumpkin seed flour scored highest (8.0) for maximum overall acceptability. It was concluded that pumpkin seed flour can be supplemented successfully to partially replace wheat flour to prepare highly nutritious biscuits without affecting its overall acceptability. [ABSTRACT FROM AUTHOR]

This study was carried out in Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan in 2014. Nutritive pumpkin seed flour fortified biscuits were prepared with four different substituted levels of pumpkin seed flour in wheat flour (T2 =5%, T3 =10%, T4 =15% and T5 =20%), were compared with control (T1). Chemical attributes of biscuits showed that T5 has maximum level of pumpkin flour (20%) with maximum protein (12.30%), fat (28.29%), ash (4.13%), iron (2.28%) and zinc (3.11%). Sensory results also revealed increasing trend in all sensory parameters. Results showed acceptability at all levels but treatment T4with 15 % pumpkin seed flour scored highest (8.0) for maximum overall acceptability. It was concluded that pumpkin seed flour can be supplemented successfully to partially replace wheat flour to prepare highly nutritious biscuits without affecting its overall acceptability. [ABSTRACT FROM AUTHOR]

A study was conducted to investigate the influence of microbiological activity on different quality factors of strawberry juice during storage. Strawberry was purchased from local market and its juice was kept for two weeks at room temperature to check its shelf life. Total 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 red, excellent flavor, TPC 2.7 x 10² cfu g-1 were recorded, while no yeast or mould were found. After one week, the pH 3.6, dull red color, TPC 2.25x10²cfug-1, yeast 1.7x10³cfu g-1 and mould 1.6x105cfu g-1 were observed. While after two weeks (day 14) color was brown while pH 4.0, TPC 1.9x10² cfu g-1, yeast 2.47x106 cfu g-1 and mould 1.6x105 cfu g-1 were noticed. Yeast, mould and pH were increased with the passage of time. Spoilage can be controlled by keeping the juice in refrigerator and using preservatives. Thus with good storage conditions, the shelf life of the strawberry juice can be increased satisfactorily. [ABSTRACT FROM AUTHOR]

A study was conducted to investigate the influence of microbiological activity on different quality factors of strawberry juice during storage. Strawberry was purchased from local market and its juice was kept for two weeks at room temperature to check its shelf life. Total 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 red, excellent flavor, TPC 2.7 x 10² cfu g-1 were recorded, while no yeast or mould were found. After one week, the pH 3.6, dull red color, TPC 2.25x10² cfu g-1, yeast 1.7x10³ cfu g-1 and mould 1.6x105 cfu g-1 were observed. While after two weeks (day 14) color was brown while pH 4.0, TPC 1.9x10² cfu g-1, yeast 2.47x106 cfu g-1 and mould 1.6x105 cfu g-1 were noticed. Yeast, mould and pH were increased with the passage of time. Spoilage can be controlled by keeping the juice in refrigerator and using preservatives. Thus with good storage conditions, the shelf life of the strawberry juice can be increased satisfactorily. [ABSTRACT FROM AUTHOR]

Basil seeds are used not only as pharmaceutical plant but also for culinary purpose. The current study has been undertaken to develop a nutritious, healthy and value added drink. Proximate, mineral analysis, total polyphenol content and mineral analysis of basil seeds was conducted. Result revealed that basil seeds are not only good source of fiber and protein but they provide appreciable amount of minerals and phenolic compounds. Swollen basil seeds were used to prepare beverage at three supplementation levels i.e. 0.2, 0.3 and 0.4%. Sensory evaluation of basil seed drink revealed that 0.3% basil seeds supplemented drink was 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. [ABSTRACT FROM AUTHOR]

The present study aimed to develop composite flour by substituting wheat flour with pea flour at different levels and to check its suitability in biscuits through its rheological and qualitative study. Results indicated rheological parameters including water absorption, dough development time, dough stability, gluten content and falling no. values differed significantly (p < 0.01) among all the treatments of composite flour. Wet and dry gluten content decreased from 22.16 ± 1.58 % (T0) to 16.43 ± 1.32 % (T3) and 7.46 ± 0.47 % (T0) to 5.03 ± 0.38 % (T3) respectively. With increasing percent of pea flour in biscuits, moisture, carbohydrates and caloric value decreased from (1.84% - 1.33%), (62.87% - 54.57%), (525.64 Kcal/100 g to 502.84 Kcal/100 g) respectively while ash, fat, fiber, protein, iron, zinc, magnesium and manganese contents increased significantly (p < 0.01). There was a non-significant (p > 0.05) 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. [ABSTRACT FROM AUTHOR]

The study investigated the shelf life of laboratory developed phalsa juice at room temperature. Phalsa was purchased from local market, juice was prepared and kept in sterilized bottles at room temperature. Physicochemical and microbial and oragnoleptic quality of the juice was examined till two weeks. Microbial activity in phalsa juice increased while organoleptic attributes such as texture (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 storage. Total plate count also showed decline from 6.2×10-1 to 3.2 × 10-1 cfuml-1 whereas yeast and mould counts increased simultaneously from 2.6×10-1 and nil to 5.5×10-1 and 2.4×10-1 cfuml-1, respectively during the storage. To increase shelf life of phalsa juice storage at refrigerated temperature with/without preservatives is recommended. [ABSTRACT FROM AUTHOR]

The study was conducted to prepare supplemented biscuits which could be used as nutritive snacks for malnourished children. Biscuits were prepared by supplementing chickpea and oat in patent flour (fine flour) with different ratio (5%, 10%, 15% and 20 %). Biscuits with no supplementation were kept as control treatment. Chemical and sensory evaluation of supplemented biscuits was carried out. An increase in nutritive values have been observed with an increase in supplementation level. Proximate analysis shows that T7 and T8 get the highest values for protein, zinc and iron. Results of all treatments were in acceptable range regarding sensory evaluation. These results indicate that biscuits can be successfully supplemented with chickpea and oat. According to sensory evaluation, biscuits containing 20% chickpea and 15% oat were found to be the best among all treatments and could be a potential composition for preparing high energy biscuits for malnourished areas of Pakistan. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the nutritional composition and microbial quality of both branded and non-branded marmalades. Oranges were purchased from local markets while tangerines were product of in-house farm at Food Science and Product Development Institute (FSPDI), National Agricultural Research Centre (NARC), Islamabad. Juices were extracted and kept in sterilized and sealed glass bottles. Samples were subsequently analyzed for Total Plate Count (TPC), yeast, moulds, pH, sugars and vitamin C contents. Marmalade was prepared from blended juices of orange and tangerine. Branded marmalades i.e., National, Mitchells and Salman's were purchased from local markets and compared with non-branded (orange and tangerine) marmalades. Both marmalades were analysed for microbiological (TPC, yeast and mould), physico-chemical characteristics (pH, Brix, vitamin C and sugars) and organoleptic attributes. TPC count in both samples were nil. Yeast and mould count was nil in branded while it was 600 and 400 cfug-1 in orange and tangerine marmalades, respectively. Sugar contents, pH and Brix ranged from 14.97% to 59.70%, 3.00 to 3.46, 15.0 B to 60.2 B in branded and non-branded marmalades, respectively. Organoleptically marmalade developed at FSPDI was non-significantly different from all the branded marmalades except Salman's. [ABSTRACT FROM AUTHOR]

An investigation was carried out to assess the nutritive and organoleptic characteristics of guava leather packed in vegetable parchment paper, polyethylene sheet and aluminum foil stored at refrigerated temperature (6 + 1 °C) for 240 days. Allahabad Safeda variety was used for guava leather preparation. Physicochemical, microbiological characteristics and sensory evaluation of packed guava leather were done at 30 days intervals till 240 days. A gradual increase in total soluble solids (TSS), acidity and total sugar was observed during storage whereas moisture, brix/acid ratio, pH and ascorbic acid were decreased. The changes were more pronounced in samples packed in polyethylene sheet and least in aluminum foil. No detectable yeast and mold and negligible total viable count were observed in all packed leather samples during 240 days storage period. Sensory evaluation results revealed that aluminum foil packed samples were ranked highest and more acceptable than others. However, guava leather packed in all packing materials remained organoleptically acceptable after 240 days storage. [ABSTRACT FROM AUTHOR]

Shelf life of carrot supplemented soya milk was studied at two different temperatures to improve its pro vitamin A profile. Soymilk being potential source of protein was used as a carrier of pro- vitamin A. Carrot powder was blended in soya milk at three different concentrations levels 2%, 4% and 6% and packed in sterilized bottles. The product was kept at two different temperatures (ambient and refrigerated temperature) for 14 days to assess its shelf life. During the storage period the samples were analyzed for different chemical parameters total soluble solids, pH, total carotenoids, protein contents and antimicrobial analysis. On the basis of quality attributes it was observed that plain and carrot supplemented soymilks remained acceptable up to 7 days at refrigerated temperature. Plain soymilk had lower TPC at both temperatures than carrot supplemented milk. pH, TSS, carotenoids and protein contents in samples were decreased with increased time at both the temperatures. Highest protein and carotenoid content was detected in 6% carrot supplemented milk. [ABSTRACT FROM AUTHOR]