Juice can be considered as an important and functional ingredient in food products. The aim of cu... more Juice can be considered as an important and functional ingredient in food products. The aim of current study was to screen and compare the physico-chemical properties of some indigenous species of pomegranate in Gilgit-Baltistan (GB) Pakistan. Fruits were collected from three tehsil regions of GB i.e. Bagrote, Jalalabad and Heramosh valleys. The fruits were washed, peeled off and arils were separated. Fresh juice was prepared from the arils and physico-chemical properties were evaluated. The pH of juice was found in the range of 2.4 (Sour, Jutial Gilgit) to 3.9 (sweet, Jalalabad). Comparative to other areas, pomegranate species of the Jutial exhibited higher total soluble solids (TSS) as 11.5 (sour) 14.5 (sweet) 14.2 (doom). The proximate reducing sugar analysis showed the higher content of reducing sugars in Sweet >Doom >Sour varieties. Lowest average ash and moisture content was observed in sour and higher was determined in sweet varieties.
The primary data used for the investigation were obtained through a questionnaire. One hundred an... more The primary data used for the investigation were obtained through a questionnaire. One hundred and twenty (120) farmers were randomly selected; their education level, area of cultivation, time of planting, intercropping, varieties grown, fertilizer used, time of picking, packing, transportation and processing were looked at. It was found that out of 120 respondents, 52% were literate, and 48% were illiterate. 90% land holders were owners while remaining were tenants. Roma variety (46%) was preferred variety followed by Rio-Grind (38%) and Heirloom variety (16%). In terms of picking time, majority of farmers picked tomatoes in the afternoon (38%) or evenings (34%) and rest picked them in the mornings (28%). All the farmers transported tomatoes to local market either in wooden boxes (76%) or traditional baskets (24%). Majority of the farmers responded positively to drying tomato, but (27%) were unaware of processing procedures. Over all loss of tomato crop to fungal and viral diseases...
International Journal of Environment, Agriculture and Biotechnology, 2016
The present study was conducted to analysis the basic physico-chemical properties of four Figs (F... more The present study was conducted to analysis the basic physico-chemical properties of four Figs (Ficus carica L.) varieties i.e. English Fig, wild fig, dark brown fig and dark black fig and its by-products was prepared in Haramosh valley.Fresh fig fruits were picked or harvested when they begin to soften and the color change indicates maturity. Then washed, cut in quarters, pulped and then the pulp was processed into fig jam and squash. The physicochemical analysis i.e. pH, total soluble solids (TSS), titratable acidity, reducing sugar, moisture content and ash content of four fresh varieties of fig were determined while physico-chemical analysisof by-products (Jam and squash) prepared from three fig varieties including english, dark brown and dark black fig was also determined. The results showed that pH and moisture content were gradually decreased in all samples during storage interval whereas TSS, titratable acidity, reducing sugar and ash content increased. Regarding physico-chemical analysis of byproducts TSS, acidity, reducing sugar, non-reducing sugar and total sugar increased while pH decreased during storage interval.The maximum mean value for pH, moisture content and ash content was found in English fig however for TSS and reducing sugar maximum value was observed in dark black fig. Data regarding titratable acidity highest value was recorded from wild fig. Furthermore pysicochemical properties of by-products shows that maximum mean value of pH was detected in dark brown fig whereas maximum value of acidity, TSS, reducing sugar and total sugar was recorded from English fig, however maximum value of non-reducing sugar was observed in dark black fig. It may be concluded from the study that English fig is favorable for a long period of storage.Moreover it is concluded that processing of fig fruit pulp into jam and squash resulted in a significant increase in physicochemical characteristics such as TSS, titratable acidiy and sugar content however decreases its pH. The processing of fig fruit pulp into jam and squash ensures the safety and quality of the by-products without losing its nutritional and antioxidant benefits.
The purpose of current study is to evaluate the physicochemical characteristics and sensory evalu... more The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation. Maximum total ash was found in Halman, (3.336%) and minimum ash found in Margulam (2.467%). The maximum titratable acidity was in Habi (0.33 %) and minimum in Khakas (0.316%). Crude fat was found maximum in Margulam (1.650 %) and minimum in Halman (1.236 %).The crude fiber content was maximum in Habi (3.316 %) and minimum in Khakas (1.246 %). Margulam (89.300 %) and minimum in Habi (86.267 %).Higher scores were assigned for taste, texture, and overall acceptability (7.400), (7.200) and ((7.200) respectively for Halman variety of apricot. The color score was maximum in Khakas (8.200) and minimum in Habi (6.400) while other varieties ranged (6.433 to 7.233). The maximum texture score in Halman (7.200) and minimum in Habi (6.00) while other varieties ranged (6.33 to 6.500).The taste score was maximum in Halman (7.400) and minimum in Habi (6.00) while other varieties ranged (6.200 to 6.36). Overall acceptability maximum scores for Halman (7.200) minimum in Khakas (6.33). Analysis of variance pertaining to moisture contents, dry solids, crude fibers and ascorbic acids were apparent from the result they differed significantly among different varieties. The mean value for ash content, pH, crude fat and titratable acidity revealed non-significant effect among varieties of dried apricots.
The dissolution behavior of five commercially available brands of sustained release theophylline ... more The dissolution behavior of five commercially available brands of sustained release theophylline tablets was studied in phosphate buffer solutions of pH 1.2, 4.5, 5.5, 6.0 and 7.5 at 37 °C using the USP dissolution apparatus II (paddle method). Drug concentration in the samples was determined spectrophotometrically at 272 nm. For predicting the release characteristics of theophylline from selected commercially available tablets the data obtained in the dissolution studies was fitted into various mathematic models defining kinetic parameters of drug release like zero-order rate equation, first-order rate equation, Hixen-crowell cube root law, Higuchi equation and Korsemeyer-Peppas model. Tablets were subjected to weight variation test, hardness, drug content and in vitro release studies. The present study revealed that drug release increases with the increase of pH of the dissolution medium and also varies from brand to brand. Among the five selected brands, B1 and B4 showed better pH dependency and drug release behaviour. It has been suggested that possible reasons for difference in dissolution or drug release behaviour are the difference in the manufacturing techniques and the quantity of hydrophobic excepients used by different manufacturers, which retard the penetration of dissolution medium and ultimately decreases availability of drug in the solution.
Juice can be considered as an important and functional ingredient in food products. The aim of cu... more Juice can be considered as an important and functional ingredient in food products. The aim of current study was to screen and compare the physico-chemical properties of some indigenous species of pomegranate in Gilgit-Baltistan (GB) Pakistan. Fruits were collected from three tehsil regions of GB i.e. Bagrote, Jalalabad and Heramosh valleys. The fruits were washed, peeled off and arils were separated. Fresh juice was prepared from the arils and physico-chemical properties were evaluated. The pH of juice was found in the range of 2.4 (Sour, Jutial Gilgit) to 3.9 (sweet, Jalalabad). Comparative to other areas, pomegranate species of the Jutial exhibited higher total soluble solids (TSS) as 11.5 (sour) 14.5 (sweet) 14.2 (doom). The proximate reducing sugar analysis showed the higher content of reducing sugars in Sweet >Doom >Sour varieties. Lowest average ash and moisture content was observed in sour and higher was determined in sweet varieties.
The primary data used for the investigation were obtained through a questionnaire. One hundred an... more The primary data used for the investigation were obtained through a questionnaire. One hundred and twenty (120) farmers were randomly selected; their education level, area of cultivation, time of planting, intercropping, varieties grown, fertilizer used, time of picking, packing, transportation and processing were looked at. It was found that out of 120 respondents, 52% were literate, and 48% were illiterate. 90% land holders were owners while remaining were tenants. Roma variety (46%) was preferred variety followed by Rio-Grind (38%) and Heirloom variety (16%). In terms of picking time, majority of farmers picked tomatoes in the afternoon (38%) or evenings (34%) and rest picked them in the mornings (28%). All the farmers transported tomatoes to local market either in wooden boxes (76%) or traditional baskets (24%). Majority of the farmers responded positively to drying tomato, but (27%) were unaware of processing procedures. Over all loss of tomato crop to fungal and viral diseases...
International Journal of Environment, Agriculture and Biotechnology, 2016
The present study was conducted to analysis the basic physico-chemical properties of four Figs (F... more The present study was conducted to analysis the basic physico-chemical properties of four Figs (Ficus carica L.) varieties i.e. English Fig, wild fig, dark brown fig and dark black fig and its by-products was prepared in Haramosh valley.Fresh fig fruits were picked or harvested when they begin to soften and the color change indicates maturity. Then washed, cut in quarters, pulped and then the pulp was processed into fig jam and squash. The physicochemical analysis i.e. pH, total soluble solids (TSS), titratable acidity, reducing sugar, moisture content and ash content of four fresh varieties of fig were determined while physico-chemical analysisof by-products (Jam and squash) prepared from three fig varieties including english, dark brown and dark black fig was also determined. The results showed that pH and moisture content were gradually decreased in all samples during storage interval whereas TSS, titratable acidity, reducing sugar and ash content increased. Regarding physico-chemical analysis of byproducts TSS, acidity, reducing sugar, non-reducing sugar and total sugar increased while pH decreased during storage interval.The maximum mean value for pH, moisture content and ash content was found in English fig however for TSS and reducing sugar maximum value was observed in dark black fig. Data regarding titratable acidity highest value was recorded from wild fig. Furthermore pysicochemical properties of by-products shows that maximum mean value of pH was detected in dark brown fig whereas maximum value of acidity, TSS, reducing sugar and total sugar was recorded from English fig, however maximum value of non-reducing sugar was observed in dark black fig. It may be concluded from the study that English fig is favorable for a long period of storage.Moreover it is concluded that processing of fig fruit pulp into jam and squash resulted in a significant increase in physicochemical characteristics such as TSS, titratable acidiy and sugar content however decreases its pH. The processing of fig fruit pulp into jam and squash ensures the safety and quality of the by-products without losing its nutritional and antioxidant benefits.
The purpose of current study is to evaluate the physicochemical characteristics and sensory evalu... more The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation. Maximum total ash was found in Halman, (3.336%) and minimum ash found in Margulam (2.467%). The maximum titratable acidity was in Habi (0.33 %) and minimum in Khakas (0.316%). Crude fat was found maximum in Margulam (1.650 %) and minimum in Halman (1.236 %).The crude fiber content was maximum in Habi (3.316 %) and minimum in Khakas (1.246 %). Margulam (89.300 %) and minimum in Habi (86.267 %).Higher scores were assigned for taste, texture, and overall acceptability (7.400), (7.200) and ((7.200) respectively for Halman variety of apricot. The color score was maximum in Khakas (8.200) and minimum in Habi (6.400) while other varieties ranged (6.433 to 7.233). The maximum texture score in Halman (7.200) and minimum in Habi (6.00) while other varieties ranged (6.33 to 6.500).The taste score was maximum in Halman (7.400) and minimum in Habi (6.00) while other varieties ranged (6.200 to 6.36). Overall acceptability maximum scores for Halman (7.200) minimum in Khakas (6.33). Analysis of variance pertaining to moisture contents, dry solids, crude fibers and ascorbic acids were apparent from the result they differed significantly among different varieties. The mean value for ash content, pH, crude fat and titratable acidity revealed non-significant effect among varieties of dried apricots.
The dissolution behavior of five commercially available brands of sustained release theophylline ... more The dissolution behavior of five commercially available brands of sustained release theophylline tablets was studied in phosphate buffer solutions of pH 1.2, 4.5, 5.5, 6.0 and 7.5 at 37 °C using the USP dissolution apparatus II (paddle method). Drug concentration in the samples was determined spectrophotometrically at 272 nm. For predicting the release characteristics of theophylline from selected commercially available tablets the data obtained in the dissolution studies was fitted into various mathematic models defining kinetic parameters of drug release like zero-order rate equation, first-order rate equation, Hixen-crowell cube root law, Higuchi equation and Korsemeyer-Peppas model. Tablets were subjected to weight variation test, hardness, drug content and in vitro release studies. The present study revealed that drug release increases with the increase of pH of the dissolution medium and also varies from brand to brand. Among the five selected brands, B1 and B4 showed better pH dependency and drug release behaviour. It has been suggested that possible reasons for difference in dissolution or drug release behaviour are the difference in the manufacturing techniques and the quantity of hydrophobic excepients used by different manufacturers, which retard the penetration of dissolution medium and ultimately decreases availability of drug in the solution.
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