Journal of Food Processing & Technology

Majid Khan

Publications

• Research Article
  Effect of Different Levels of Sucrose-Glucose Mixture on Overall Quality of Guava Bar
  Author(s): Ashbala Shakoor, Muhammad Ayub, Said Wahab, Majid Khan, Arsalan Khan and Ziaur RahmanAshbala Shakoor, Muhammad Ayub, Said Wahab, Majid Khan, Arsalan Khan and Ziaur Rahman
  
  The effect of sucrose-glucose mixture was studied on the overall quality of guava bar stored at room temperature (25-30°C) during three months storage period. Different ratio of sucrose glucose mixture was used. All the treatments were analyzed for physicochemical characteristics and sensory (color, texture, taste and overall acceptability). The results showed that decreased were observed in water activity (from 0.68 to 0.62), moisture (from 18.59 to 14.43), pH (from 3.87 to 3.69) and ascorbic acid (from 3.87 to 3.69) color (from 7.67 to 5.63), texture (from 7.67 to 5.63), taste (from 7.42 to 5.37) and overall acceptability (from 7.53 to 5.48), while reducing sugar (from 14.16 to 14.41), titratable acidity (1.13 to 1.33), and total soluble solids (from 61.85 to 63.70) was increased. The overall results showed that treatment GL2 followed by GL5 were fou.. View More»
  DOI: 10.4172/2157-7110.1000469

  Abstract PDF