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
Adedeji AA, Gachovska TK, Ngadi MO, Raghavan GSV. 2008. Effect of pretreatments on drying characteristics of okra. Drying Technology 26, 1251-1256.
Agrahari PR, Khurdna DS, Lata C, Kaur C, Kapoor HC. 2004. Antioxidant activity and quality of soy enriched apple bar. Journal of Food Processing and Preservation 28, 45-159.
Ali I, Sarwar A, Uddin J. 2018. Study on the Development of Tamarind and Plum Blended Jam Stored at Ambient Temperatures. Biomedical Letters 4, 1-13.
Alzamora SM. 1994. Fundamentos del método de conservaciónporfactorescombinados.Aplicación de factorescombinados en la conservación de alimentos.Red Iberoamericana de Ingenieria de Alimentospara el Desarrollo de la Industria Regional (RIBIADIR).Universidad Politécnica de Valencia, España.
Ashaye OA, Babalola SO, Babalola AO, Aina JO, Fasoyiro SB. 2005. Chemical and organoleptic characterization of pawpaw and guava leathers. World Journal of Agricultural Science 1, 50-51.
Ayub M, Khan R, AZeb S, Wahab Muhammad J. 1996. Influence of various sweeteners and their concentrations during osmosis on the water activity and shelf stability of intermediate moisture of guava slices. Sarhad Journal of Agriculture 7, 361-368.
Azeredo HMC, Brito ES, Moreira GEG, Farais VL, Bruno L M. 2006.Effect of drying and storage time on the physicochemical properties of mango leathers.International Journal of Food Science and Technology 41, 635-63. https://doi.org/10.1111/j.1365-2621.2005.01120.x
Babalola SO, AAshaye O, Babalola AO, Aina JO. 2002. Effect of cold temperature storage on the quality attributes of pawpaw and guava leathers. African Journal of Biotechnology 1, 61-63.
Burghardt J, Gordon A, Chapman N, Gleason P, Fraker T. 1993. The School Nutrition Dietary Assessment Study: school food service, meals offered, and dietary intakes (No.9f1da903157d473abb1c15a63e23b6aa). Mathematica Policy Research.
Decker EA, Xu Z. 1998.Minimizing rancidity in muscle foods.Food Technology 52: 54-59.
Diamante LM, Savage GP, Vanhanen L, Ihns R. 2012. Vacuum-frying of apricot slices: Effects of frying temperature, time and maltodextrin levels on the moisture, color and texture properties. Journal of Food Processing and Preservation 36, 320–328.
Ehsan EB, Naeem ZP, Javed A, Nazi A. 2003. Development standardization and storage studies on grape fruit apple marmalade. Pakistan Journal of Food Sciences 12, 21-24.
Gomez KA, Gomez AA. 1984. Statistical procedures for agricultural research. John Wiley and sons, Inc.London, UK (2nd edn) 13-175.
Gould GW. 1996. Methods for preservation and extension of shelf life.Food Research International 33, 51-64. https://doi.org/10.1016/0168-1605(96)011.33-6
Government of Pakistan. 2011-12. Agricultural Statistics of Pakistan. Government of Pakistan, Ministry of National Food Security and Research (Economic Wing), Islamabad.
Gupta GK. 2000.Standardisation of recipie for preparation of sweet papaya chutney. Beverage and Food World 32, 80-8.
Huang X, Hsieh FH. 2005. Physical properties, sensory attributes and consumer preference of pear fruit leather. Journal of Food Science 70, 177–186 https://doi.org/10.1111/j.1365-2621.2005.tb07133.x
Irwandi J, CheMan YB, Yusof S, Jinap S, Sugisawa H. 1998. Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of Food Science and Agriculture 76, 427-434. https://doi.org/10.1002/(SICI)1097-0010(199803)76:3<427:
Jain PK, Nema PK. 2007. Processing of pulp of various cultivars of guava (Psidiumguajaval) for leather production. Agricultural Engineering International 9, 1-9. https://hdl.handle.net/1813/10649
Jiang YM, Fu JR, Zauberman G, Fuchs Y. 1999. Purification of polyphenol oxidase and the browningcontrol of litchi fruit by glutathione and citric acid. Journal of Food and Agriculture79, 950–954. https://doi.org/10.1002/(SICI)10970010(19990515)79:7<950::AID-JSFA289>3.0.CO;2-E
Johnson M, Hessel M. 1982.Stability of ascorbic acid in ready to drink juices. Varfoda 34, 267-279
Larmond E. 1977. Laboratory methods for sensory evaluation of food.Publication Canada, Department of Agriculture, Ottawa.
Manu ML, Oduro I, AAddo. 2013. Effect of dextrinized sweet potatoes on the physicochemical and sensory quality of infra-red dried mango leather. Journal of Food Processing and Technology 4, 5.
Mitsumoto M, Cassen RG, Scheafer DM, Arnold RN, Scheller KK. 1991. Improvement of color and lipid stability in beef longissimus with dietary vitamin E and vitamin C dip treatments. Journal of Food Science 56, 1489-1492. https://doi.org/10.1111/j.1365-2621.1991.tb08622.x
Naz R. 2012.Physical properties, sensory attributes and consumer preference of fruit leather.Pakistan Journal of Food Sciences 22, 188-19.
Parsad K. 2009.Dehydration behavior of plain and fortified banana pulp in the preparation of bars.Journal of Dairy Foods and Home Science 29, 37-41.
Phimpharian C, Jangchud A, Jangchud K, Therdthai N, Prinyawiwatkul HK. 2011. Physicochemical characteristics and sensory optimization of pineapple leather snack as affected byglucose syrup and pectin concentrations. International Journal ofFood Science and Technology 46, 972–981. https://doi.org/10.1111/j.1365-2621.2011.02579.x
Pizzocaro F, Torreggiani D, Gilardi G. 1993 Inhibition of apple polyphenoloxidase (PPO)by ascorbic acid,citric acid and sodium chloride. Journal of Food Processing and Preservation 17, 21–30. https://doi.org/10.1111/j.1745-4549.1993.tb00223.x
Pomeranz Y, Meloan CE. 2000 Food Analysis.Theory and Practice, 3rdEdition, Aspan Publishers, Gaithers bury Maryland, 416.
Pota SO, Ketsa S, Thongtham MLC. 1987 Effect of packaging material and temperature on quality and storage life of pomegranate fruits.Kasetsart Journal of Natural Science 23, 328-333.
Ratphitagsanti W, Hsieh F, Huff HE. 2004. Physical properties of strawberry leather. Session 83D, Fruit and vegetable products: Processed fruit. IFT Annual Meeting, July 12–16, Las Vegas, Nevada.
Riaz MN, Mohyuddin G, Al Haq MI. 1999. Physical, chemical and sensory characteristics of jams made from fresh and frozen strawberries. Pakistan Journal of Arid Agricultur 2, 51-60
Santerre CR, Cash JN, Vannorman DJ. 1988. Ascorbic acid/citric acid combination in the processing of frozen apple slices. Journal of Food Science 53, 1713–1716. https://doi.org/10.1111/j.1365-2621.1988.tb07823.x
Sharma SK, Chaudhary SP, Rao VK, Yadav Bisht TS. 2013 Standardization of technology forpreparation and storage of wild apricot fruit bar.Journal of Food Science and Technology 50, 784-790.
Steel RGD, Torrie JH. 1997. Principles and procedures of statistics. Mc. Graw. Hill Pub.co.Inc. New York.
Taoukis PS, Richardson M. 2007. Principles of intermediate-moisture foods and related technology. In Barbosa-Canovas, G.V., A.J.J. Fontana, S.J. Schmidt, T.P. Labuza (Eds), Water activity in foods:fundamentals and applications; Blackwell Publishing Professional: Ames, I. A, USA.273–312.
Tapia MS, Alzamora SM, Chirife J. 2008. Effects of water activity (aw) on microbial stability: as hurdle in food preservation. In Barbosa-Canovas, G.V., A.J. J. Fontana, S.J. Schmidt, T.P. Labuza (Eds), Wateractivity in foods: fundamentals and applications, Blackwell Publishing Professional: Ames, I.A, USA. 237–272.
Vidhya R, Narain A. 2010. Development of preserved products (Jam and Fruit Bar) from under exploited wood apple “Limoniaacidissima” fruits. African Journal of Food Science and Technology 1, 051-057.