Abstract
Quality assessment of apricot jam supplemented with Sea buckthorn pulp
Highlights
The main apricot producing armeniaca is an important member of the regions in Pakistan include Gilgit-Baltistan, family Rosaceae
Sensory evaluation In order to examine the overall acceptability and quality of blended jam; sensory evaluation was carried out bya panel of trained judges.Jam samples were scored for quality parameters like color, flavor, taste and overall acceptability, according to the method [19]
Results and Discussion pH Apricot sea-buckthorn blended jam samples were analyzed for pH at every 15 days intervals during two months of storage
Summary
Apricot botanically known as Prunus volume [2, 3]. The main apricot producing armeniaca is an important member of the regions in Pakistan include Gilgit-Baltistan, family Rosaceae. Malakand division of Khyber Pakhtunkhwa used as local name for apricot in Pakistan. Apricot is considered as an important and [4]. Apricots are considered as the most vital fruit that is grown around the world. The worldwide production of apricots is good source of glucose, sucrose, and about 38,31883 tones and the total area fructose. It good source of various under apricot cultivation is 5,20455 mineral, vitamins and phenolic compounds hectares [1]. Total phenolic content of sample was determined by Folin-Ciocalteiu reagent method [18]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
