Effect of sucrose and antioxidant preservatives on some quality attributes of apricot fruit bars during storage

Intermediate moisture products gaining popularity among the consumers due to ease of use as fast foods and high energy concentrates. Apricot fruit bar were developed by blending various concentrations of sucrose, preservatives and antioxidant and each concentration was called a treatment. There were twelve treatments as; Ts1, Ts2, Ts3 upto Ts12. The samples were stored […]

Shelf stable iron fortified fruit bar’s development, proximate estimation and organoleptic characterization

No bake, vegan, easy to develop, shelf stable and convenience food “Fruit bars” are an excellent vehicle to provide nutrients especially iron as well as energy to its consumers. Eight treatments of fruit bars fortified with alternative ratio of indigenous iron fortificants (spearmint and apricot kernel) were developed with incorporation of (dried apricot, quince fruit […]

Evaluation of antioxidant efficiency on physiochemical and sensory properties of sucrose bar prepared from red delicious apple (Malus domestica) grown in Northern areas of Pakistan

Red delicious apple (Malusdomestica) is very important fruit plant native to northern areas of Pakistan. From dietary point of view it has lot of potential. By product develops from this precious fruit also have high market as well as dietary value. This research was conducted in the PCSIR (Pakistan Council of Scientific and Industrial Research […]