Effect of storage on the physicochemical characteristics of the mango (Mangifera indica L.) variety, Langra

This study was carried out to evaluate “the effect of storage on the physicochemical composition of mango”. The experiment involved determination of the physicochemical compositions of moisture, total soluble solid (TSS), acidity, total sugar, reducing sugar, non reducing sugar, crude fat and ash. Washed mangoes were stored either at room temperature (25 ± 4°C) or storage temperature (4 ± 1°C) to determine their storage life. The results were statistically highly significant among all the observations at probability level of (P<0.01). Results indicate that increase in storage time increases the chemical compositions in the stored mangoes, except for acidity and fat that were decreased with the increase of storage time. Besides, refrigerator temperature increases shelf life of the stored mangoes than room temperature.Key words: Mango, Langra, storage conditions, chemical compositions

The SARS-CoV-2 Pandemic a Global Emergency: The Journey from Bats to Humans

Bats are considered as the reservoirs of coronaviruses (CoVs) which resulted in severe disease outbreaks in humans. Zoonotic coronaviruses responsible for Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS), were originated from bats and remain highly pathogenic to humans during the last two decades. Recently, an acute respiratory disease outbreak which spread in Wuhan, China was caused by a novel coronavirus (SARS-CoV-2) also known as 2019-nCoV, received worldwide attention. The World Health Organization (WHO) officially declared the COVID-19 epidemic caused by SARS-CoV-2 as a public health emergency. The emergence of SARS-CoV-2 has been considered as the third highly pathogenic epidemic of the 21st century. The SARS-CoV-2 belongs to β-coronavirus group with highly identical genome to bat coronavirus RaTG13, assuming bat as the natural host. According to WHO as of December 21, 2020, approximately 75,479,471 persons were infected with 16,86,267 deaths in 222 countries. Whereas the in Pakistan according to WHO as of December 21, 2020, around 4 57,288 persons were infected with 9, 330 death reported in the country. Keywords: SARS-CoV-2; 2019-nCoV; Bats; Human; Epidemic; Pandemic DOI: 10.7176/FSQM/105-07 Publication date: February 28th 202

Impact of Cooking Methods on Physicochemical and Sensory Attributes of Apple Gourd

An investigation was carried out to examine the influence of some cooking methods on physicochemical and sensory characteristics of apple gourd during 2016-17. For this purpose, vegetable was procured, washed, peeled, sliced and distributed in five equal lots. Four of these lots were used for individual cooking treatments (i.e. T2=boiling, T3=steaming, T4=frying and T5=microwaving), however, last lot was treated as control (i.e. T1=raw/without treatment). After cooking, all samples were used for analysis. It was found that all organic acids (%) i.e. acetic acid, citric acid, oxalic acid and tartaric acid remained significantly higher (

Loaf Characteristics and Sensory Properties of whole Wheat Bread Fortified with Sorghum and Rice Flour

Bread is a common staple food in developing countries and also in many other regions of the world. The loaf characteristic and sensory attributes of bread samples prepared by using different composite flours in which ratio of whole wheat flour, sorghum flour and rice flour kept as 100:0:0 (F1), 80:10:10 (F2) and 60:20:20 (F3) was evaluated. The composite flours F1, F2 and F3 were subsequently used for making bread samples i.e. whole wheat bread (WWB), sorghum rice bread-1 (SRB-1) and sorghum rice bread-2 (SRB-2), respectively. The results indicated that significantly higher loaf weight (g) was recorded in SRB-2 followed by SRB-1 and WWB. Significantly higher bread height (cm) was noticed in SRB-1 followed by WWB and SRB-2. The bread sample WWB was found to have significantly higher volume and specific volume followed by SRB-1 and SRB-2. It was also revealed that significantly higher average score for bread crust color was perceived by WWB. However, bread sample SRB-1 perceived significantly higher score (

Effect of Hot Water Treatment on the Chemical, Sensorial Properties and Ripening Quality of Chaunsa Mango (Mangifera indica L.)

The study was carried out to investigate the effects of hot water treatment on the chemical, sensorial properties and ripening quality of Chaunsa mango during the year 2010-11. Results showed that mangoes treated with hot water of 55oC and stored at room temperature (38+ 4oC) were ripened in 3 days, whereas mangoes treated with hot water treatment of 45oC ripened in 4 days, without hot water treatment were ripened in 5 days. Chemical properties like total acidity, vitamin C content, TSS, total sugars, reducing sugar, non reducing sugar were determined in mangoes treated with hot water at 55oC for 20 minutes and stored at room temperature, followed by hot water treatment of 45oC at 30 minutes. Early ripening of mangoes and best sensorial properties were also observed as peel color, fruit softness, pulp color, taste/flavor, texture and aroma. The study revealed that mangoes treated in hot water were ripened in better quality than control. Furthermore, the sensorial properties of the treated mangoes were scored higher and quality wise better than control

Loaf Characteristics and Sensory Properties of whole Wheat Bread Fortified with Sorghum and Rice Flour

Bread is a common staple food in developing countries and also in many other regions of the world. The loaf characteristic and sensory attributes of bread samples prepared by using different composite flours in which ratio of whole wheat flour, sorghum flour and rice flour kept as 100:0:0 (F1), 80:10:10 (F2) and 60:20:20 (F3) was evaluated. The composite flours F1, F2 and F3 were subsequently used for making bread samples i.e. whole wheat bread (WWB), sorghum rice bread-1 (SRB-1) and sorghum rice bread-2 (SRB-2), respectively. The results indicated that significantly higher loaf weight (g) was recorded in SRB-2 followed by SRB-1 and WWB. Significantly higher bread height (cm) was noticed in SRB-1 followed by WWB and SRB-2. The bread sample WWB was found to have significantly higher volume and specific volume followed by SRB-1 and SRB-2. It was also revealed that significantly higher average score for bread crust color was perceived by WWB. However, bread sample SRB-1 perceived significantly higher score (

Effect of Hot Water Treatment on the Chemical, Sensorial Properties and Ripening Quality of Chaunsa Mango (Mangifera indica L.)

The study was carried out to investigate the effects of hot water treatment on the chemical, sensorial properties and ripening quality of Chaunsa mango during the year 2010-11. Results showed that mangoes treated with hot water of 55oC and stored at room temperature (38+ 4oC) were ripened in 3 days, whereas mangoes treated with hot water treatment of 45oC ripened in 4 days, without hot water treatment were ripened in 5 days. Chemical properties like total acidity, vitamin C content, TSS, total sugars, reducing sugar, non reducing sugar were determined in mangoes treated with hot water at 55oC for 20 minutes and stored at room temperature, followed by hot water treatment of 45oC at 30 minutes. Early ripening of mangoes and best sensorial properties were also observed as peel color, fruit softness, pulp color, taste/flavor, texture and aroma. The study revealed that mangoes treated in hot water were ripened in better quality than control. Furthermore, the sensorial properties of the treated mangoes were scored higher and quality wise better than control