COMPARATIVE ANALYSIS AND NUTIRITIONAL COMPOSITION OF MULBERRY FRUIT MORUS ALBA PLUS SEABUCKTHORN (HIPPOPHAE) AND THEfR PRODUCTS

Authors

  • Mohammad Nisar Alizai PCSIR laboratories Jamrud Road. P O Peshawar University, Peshawar-25120. Pakistan
  • Shamsur Rehman PCSIR laboratories Jamrud Road. P O Peshawar University, Peshawar-25120. Pakistan
  • Wazir Hussain Shah PCSIR laboratories Complex, Ferozepur Road, Lahore-5./600. Pakistan

Keywords:

Mulberry composi1ion. Minerals.Seabuckthom (Hippophae}, Be\'erage base.

Abstract

The!huts of mulbe produced III Northern Pakis1a11,,ere subiected 10 hol air dehydration 10 preserve without losing its narural flavour and nutrienls. The dehydrated mulbeny powder "hieh 1s called mulberry bevcrngc base (MOB) yielded eood frmt tast\ drink when mixed with sui1able amount of waler.Shcll:lile assessment was also conducted. The fresh fruil

;xtraet and th dehydrated mulbe·beverage base (MJ38) ,,ere analysed for juice,pulp, MBB, moisture, acidity as cilrie acid, 101al soluble solids. sugar.;, ascorbic acid and ash minerals like calcium. potassium, phosphorous, sodium and iron in fresh fruit extract was also dctcrmmcd. Muibe pulp "as mixed w11h seabucl..thorn pulp prior to dehydra1ion Dehy­ drated  product  \\BS  found bcner in 1aste.colour and lla,our.

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Published

2003-06-23

How to Cite

Alizai, M. N., Rehman, S., & Shah, W. H. (2003). COMPARATIVE ANALYSIS AND NUTIRITIONAL COMPOSITION OF MULBERRY FRUIT MORUS ALBA PLUS SEABUCKTHORN (HIPPOPHAE) AND THEfR PRODUCTS. Biological Sciences - PJSIR, 46(3), 174–176. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1625

Issue

Vol. 46 No. 3 (2003): Pakistan Journal of Scientific and Industrial Research

Section

Articles