Development and quality evaluation of tamarind plum blended squash - Couverture souple

Khan, Ibrahim ; Qazi, Ihsan Mabood

9783330334106: Development and quality evaluation of tamarind plum blended squash

Couverture souple

ISBN 10 : 333033410X ISBN 13 : 9783330334106

Editeur : LAP LAMBERT Academic Publishing, 2017

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The Research conducted on Tamarind and Plum with its importance and nutritional benefit using the Technology of Food Science and Nutrition. Beverages of natural fruits are beneficial both for health and good life. Present work of tamarind plum blended squash was carried out with different proportions. Chemical preservatives were used to inhibit the growth of microbial activity in tamarind plum blended squash. Prepared squash was packed in plastic bottles and stored at room temperature for 90 days of storage. Prepared squash was then evaluated for physiochemical and sensory properties. Some physiochemical and sensory analysis were examined to be changed but not affected overall quality of the squash. On the basis of above results it was concluded that tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum is more acceptable to consumers because of sour test and needs commercialization.

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�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2017
Langue: anglais
ISBN 10: 333033410X
ISBN 13: 9783330334106
Reliure: Broch�
Nombre de pages: 52
Coordonn�es du fabricant: non disponible
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Development and quality evaluation of tamarind plum blended squash

Ibrahim Khan

Edit� par LAP Lambert Academic Publishing Jul 2017, 2017

ISBN 10 : 333033410X ISBN 13 : 9783330334106

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The Research conducted on Tamarind and Plum with its importance and nutritional benefit using the Technology of Food Science and Nutrition. Beverages of natural fruits are beneficial both for health and good life. Present work of tamarind plum blended squash was carried out with different proportions. Chemical preservatives were used to inhibit the growth of microbial activity in tamarind plum blended squash. Prepared squash was packed in plastic bottles and stored at room temperature for 90 days of storage. Prepared squash was then evaluated for physiochemical and sensory properties. Some physiochemical and sensory analysis were examined to be changed but not affected overall quality of the squash. On the basis of above results it was concluded that tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum is more acceptable to consumers because of sour test and needs commercialization. 52 pp. Englisch. N� de r�f. du vendeur 9783330334106

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Development and quality evaluation of tamarind plum blended squash

Ibrahim Khan|Ihsan Mabood Qazi

Edit� par LAP LAMBERT Academic Publishing, 2017

ISBN 10 : 333033410X ISBN 13 : 9783330334106

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Khan IbrahimI did my Matric at Islamic Collegiate School Peshawar with A1 division. I did intermediate from Government College Peshawar with A divison. I did BSc (Hon s) at Agriculture University Peshawar and also MPhil from Agricult. N� de r�f. du vendeur 155541293

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Development and quality evaluation of tamarind plum blended squash

Ibrahim Khan

Edit� par LAP Lambert Academic Publishing Jul 2017, 2017

ISBN 10 : 333033410X ISBN 13 : 9783330334106

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The Research conducted on Tamarind and Plum with its importance and nutritional benefit using the Technology of Food Science and Nutrition. Beverages of natural fruits are beneficial both for health and good life. Present work of tamarind plum blended squash was carried out with different proportions. Chemical preservatives were used to inhibit the growth of microbial activity in tamarind plum blended squash. Prepared squash was packed in plastic bottles and stored at room temperature for 90 days of storage. Prepared squash was then evaluated for physiochemical and sensory properties. Some physiochemical and sensory analysis were examined to be changed but not affected overall quality of the squash. On the basis of above results it was concluded that tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum is more acceptable to consumers because of sour test and needs commercialization.Books on Demand GmbH, �berseering 33, 22297 Hamburg 52 pp. Englisch. N� de r�f. du vendeur 9783330334106

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Development and quality evaluation of tamarind plum blended squash

Ibrahim Khan

Edit� par LAP Lambert Academic Publishing, 2017

ISBN 10 : 333033410X ISBN 13 : 9783330334106

Neuf Taschenbuch

impression � la demande

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The Research conducted on Tamarind and Plum with its importance and nutritional benefit using the Technology of Food Science and Nutrition. Beverages of natural fruits are beneficial both for health and good life. Present work of tamarind plum blended squash was carried out with different proportions. Chemical preservatives were used to inhibit the growth of microbial activity in tamarind plum blended squash. Prepared squash was packed in plastic bottles and stored at room temperature for 90 days of storage. Prepared squash was then evaluated for physiochemical and sensory properties. Some physiochemical and sensory analysis were examined to be changed but not affected overall quality of the squash. On the basis of above results it was concluded that tamarind plum blended squash is more recommended in terms of commercial use and for large scale industrial production. Squash prepared from tamarind and plum is more acceptable to consumers because of sour test and needs commercialization. N� de r�f. du vendeur 9783330334106

Contacter le vendeur