An experiment was performed on effect of aloevera gel and calcium chloride coating on the shelf life of apple fruit. All the samples were stored for 75 days and analyzed at 15 days of storage interval. Sample T0 was used as a control (untreated), T1 with 10 percent aloevera gel coating, T2 with 20 percent aloevera gel coating, T3 with 2 percent calcium chloride, T4 with 10 percent aloevera gel and 2 percent calcium chloride coating and T5 with 20 percent aloevera gel and 2 percent calcium chloride coating. All the samples were analyzed both for physicochemical and organoleptic attributes that include total soluble solids (TSS), ascorbic acid, titratable acidity, sugar/acid ratio, pH (Power of Hydrogen ion concentration), weight loss, firmness, decay index, color, flavor, texture and overall acceptability. Highest mean value for TSS was found in T0 (13.91) while the lowest mean value was found in T4 (12.62). Highest mean value for acidity was found in T4 (0.59) while lowest mean value was found in T0 (0.52). Highest mean value for sugar/acid ratio was found in T0 (27.95) while lowest mean value was found in T4 (21.72). Maximum pH value was showed by T0 (4.93) while minimum pH value was showed by T4 (4.34). Maximum Ascorbic Acid content was found in T4 (7.93) while minimum Ascorbic acid was found in T0 (6.82). Highest weight loss was found in T0 (10.08) while lowest mean value was found in T4 (5.41). Highest mean value for firmness was found in T4 (6.51) while minimum firmness was showed by T0 (5.85). Highest decay index was found in T0 (11.57) while lowest mean value was found in T4 (3.80). Maximum score for color was showed by T4 (7.08) while minimum score was observed in T0 (5.76). For flavor, maximum score was found in T4 (7.10) while minimum score was showed by T0 (5.78). Maximum score for texture was found in T4 (7.03) while minimum score was observed in T0 (5.83). Highest mean value for overall acceptability was found in T4 (7.06) while minimum value was recorded in T0 (5.75). Increase was observed in the physicochemical attributes that include TSS from 12.31 to 14.07°brix, sugar/acid ratio from 18.94 to 31.96, pH from 4.29 to 5.12, weight loss from 0.00 to 14.36% and decay index from 0.00 to 13.75%. Decrease was observed in titratable acidity from 0.65 to 0.44%, ascorbic acid from 8.46 to 5.40mg/100g and firmness from 6.41 to 5.43kg/cm 2 . All the organoleptic attributes decreased during storage. Color decreased from 8.70 to 4.20, flavor from 8.63 to 4.11, texture from 8.66 to 4.33 and overall acceptability from 8.63 to 4.20. It was concluded that sample T4 with 10% aloe vera gel and 2% CaCl2 followed by T3 with 2% CaCl2 was considered as the best sample on the basis of physicochemical and organoleptic quality.

Wheat flour biscuits are of widely consumed bakery products and mostly considered as nutritionally poor due to lacking in certain essential micronutrients. Moringa leaves are very rich in nutrients namely proteins, fibers and minerals. Keeping in view the nutritional importance of moringa leaves powder, the present study was carried out to investigate the effect of moringa leaves enrichment on the overall quality of whole wheat flour biscuits. Composite flours were made by incorporating moringa leaves powder in different ratios (2, 4, 6, 8 and 10%) in whole wheat flour. Biscuits were prepared from the composite flours and were analyzed for physical attributes, proximate composition and sensory evaluation. The results showed that moringa leaves powder have higher protein content, crude fat, ash content and crude fiber whereas lower NFE content compared to whole wheat flour. In moringa leaves powder and whole wheat flour, the protein, fat,

Nutri-bars were prepared (110 g) using dates (64 g), dried apricots (16 g), cheddar cheese (8 g), whey protein isolate (12 g) and roasted-chickpea flour (10 g). Bars were prepared for Pakistani-athletes based on their calories and protein requirement (3500-3925 kcals/day, 1.4-1.8 g/kg body weight). Efficacy trials were performed (1, 15 and 30 days) to evaluate the effect of nutri-bars on blood serum profile, stamina building and body-composition. Results showed that hepatic-indexes such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) were decreased (p > 0.05) during experimental-period. At day 30, ALT (6.8%), AST (1%) and ALP (0.4%) indicates the inhibitory effect of nutri-bar on the pathological serum-profile of athletes while significant increase (p > 0.05) was observed in total-protein (0.52%). Liver injury-indexes lactate dehydrogenase, Creatine kinase, total-cholesterol and total-glycerides showed a significant increase (p > 0.05) while low-density-lipoprotein and high-density-lipoprotein were decreased (p > 0.05). Effect of nutri-bar on body composition showed increase (p > 0.05) in body weight (kg) and body-mass index (BMI (kg/m 2). In the twelve-minutes running test, distance covered by athletes (p < 0.05) increased after 30 days as compared to day 1. The study revealed the significant (p < 0.05) effect of nutri-bar in developing the stamina building of Pakistani-athletes while the effect on the blood-serum profile was non-significant.

No abstract

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.