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Articles by Iftikhar Shakir
Total Records ( 2 ) for Iftikhar Shakir
  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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