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Articles by Alam Zeb
Total Records ( 3 ) for Alam Zeb
  Zahid Mehmood , Alam Zeb , Mohammad Ayub , Nizakat Bibi , Amal Badshah and Ihsanullah Ihsanullah
  Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone (T1), Un-pasteurized + 0.1% potassium sorbate (T2), pasteurized + 0.1% potassium sorbate (T3), un-pasteurized + 0.1% sodium benzoate (T4), pasteurized + 0.1% sodium benzoate (T5), un-pasteurized + 0.05% potassium sorbate 0.05% sodium benzoate(T6), pasteurized + 0.05% potassium sorbate 0.05% sodium benzoate(T7), un-pasteurized + 0.1% potassium sorbate 0.1% sodium benzoate (T8), pasteurized + 0.1% potassium sorbate 0.1% sodium benzoate (T9). Ascorbic acid decreased significantly in T0, T1, T3 and T5 while in the effect of rest of the treatment it was non-significant. With storage the ascorbic acid content decreased from 3.31 to 1.00 mg 100 g-1. Treatments and storage period have a significant effect on percent acidity. Lowest value for acidity was observed in T8 and T9 (0.41%) and highest in control (0.52%). It increased from 0.34 to 0.52% with 0 to 90 days storage, respectively. Maximum values for pH were noted in T9 (3.64) and minimum in T0 (3.07). However, with storage time, pH values decreased consistently with the advancement of storage time. Reducing sugars increased from 7.12 to 7.65% with the passage of storage time while the reverse was true for the non-reducing sugars. T0 and T1 have maximum non reducing and minimum reducing sugars. Effect of treatments on non-reducing was more profound as compared to reducing sugars. As might be expected, sensory quality (color and flavor), decreased with increase in storage time, however, the remained within the acceptable. Treatments T6, T7, T8 and T9 were more effective in maintaining the sensory quality compared to other one. Minimum microbial load was observed in T9 and maximum in T0 and T1 (uncountable). Among all the treatments T9 was most effective in retaining nutritional, hygienic and sensory quality of apple juice.
  Iftikhar Shakir , Yasser Durrani , Imtiaz Hussain , Ihsan Mabood Qazi and Alam Zeb
  A comparative study was carried out on mixed fruit jam of (apple+pear) pulp, incorporated within the ratios 50:50 (T1), 60:40 (T2), 40:60 (T3), 100% apple (T4) and 100% pear (T5). All the jam samples were stored in sterilized glass jars and evaluated physicochemically for ascorbic acid, acidity, pH, total soluble solids, reducing sugars and non reducing sugars for an interval of 15 days during 3 months storage period. All the samples were significantly different at (p<0.05) during storage. A decrease was observed in ascorbic acid from 17.40 mg/100 g to 9.19 mg/100 g, pH 3.64 to 3.22 and non reducing sugars 46.00% to 16.69%. While increase was noted in % acidity from 0.60% to 0.78%, reducing sugars 16.55% to 47.30% and TSS 68.5 ºbrix to 71.2 ºbrix during evaluation.
  Imtiaz Hussain , Alam Zeb , Iftikhar Shakir and Abdul Sattar Shah
  This study was carried out to find the influence of chemical preservative of potassium sorbate on the preservation and overall quality of individual and blended juices of apricot and apple fruits. Ten different treatments were prepared from these juices. They were analyzed for physio-chemical properties (ascorbic acid, acidity, pH reducing and non-reducing sugars). Ascorbic acid reduced minimal in T1 (3.64) while maximum in T10 (4.94), acidity of samples increased minimum in T5 (0.39), while maximum in T1 (0.48). pH of sample reduced minimum in T2 (3.40) while maximum in T1 (4.00). Reducing sugar increased minimum in T2 (6.47), while maximum in T10 (6.96) and non-reducing sugar increased minimum in T3 (1.08), while maximum in T9 (2.83) all the samples remain acceptable during storage period.
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