Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan
International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 600-608
Received: Sep. 7, 2015; Accepted: Sep. 21, 2015; Published: Oct. 9, 2015
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Authors
Nawazish Ali, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Yawar Abbas, Department of Earth and Environmental Sciences, Bahria University, Islamabad, Pakistan
Attarad Ali, Department of Biotechnology, Quaid - i - Azam University, Islamabad, Pakistan
Muhammad Shahnawaz, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Naveed Hussain, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
Altaf Hussain, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan
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Abstract
Quince fruit is a late season, non - climacteric fruit and not grown all over the world. Samples were collected from Nomal Village and Physio chemical Analysis were conducted and results of the samples after analysis are Total Soluble Solids (TSS), ash content, sugars (total sugars, reducing and non - reducing), total phenolics and ascorbic acid (12.36 0Brix), (3.36%), (9.63%), (5.26%), (4.36%), (15.70 mg GAE/100g), and (23.66 mg/100g Malic acid) respectively, were found high in sweet variety of Quince fruit as compared to sour variety (10.73 0Brix), (2.53%), (9.00%), (5.05%), (4.00%), and (7.70 mg GAE/100g) respectively and (20.33 mg/100g Malic acid) respectively, of which pH, moisture content, antioxidants and Titratable Acidity were statistically same in both varieties of Quince fruit. Physical attributes such as fruit thickness, fruit volume, fruit weight, pulp weight and sphericity (93.00 mm), (328.53 cm3), (335.00g) (331.00g) and (122.20%) respectively were recorded higher in sweet variety of Quince fruit compared to sour variety of Quince fruit (89.60), (285.40 cm3), (293.33g), (289.00g) and (103%) respectively, Geometric mean diameter and length (83.33mm), and (96.66mm) respectively were found high in sweet variety of Quince fruit compared to sour variety of Quince (73.33 mm), and (86.66mm) respectively, of which edible portion, seed and peel were statistically same in both varieties. Higher scores were assigned for taste, color, flavor and overall acceptability (7.333), (7.400), (8.266) and (8.366) respectively in sweet variety of Quince fruit as compared to sour variety of Quince fruit (6.233), (7.233), (7.266) and (7.166) respectively. However color scores of both varieties were statistically same.
Keywords
Physio Chemical, Quince Fruit, Percentage, Nutrients, Evaluation
To cite this article
Nawazish Ali, Yawar Abbas, Attarad Ali, Muhammad Shahnawaz, Naveed Hussain, Altaf Hussain, Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan, International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 600-608. doi: 10.11648/j.ijnfs.20150406.11
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