A Comprehensive Investigation Of Novel Ber (Ziziphus mauritiana) Products From South Punjab, Pakistan

Authors

Misbah Sharif, Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.Follow
Ambreen Naz, Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.Follow
Umar Farooq, Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.Follow
Kashif Razzaq, Department of Horticulture, MNS-University of Agriculture, Multan, Pakistan.Follow
Muhammad Ali Sher, Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan,
Mahmood Alam Khan, Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan,
Ummara Waheed, Institute of Plant Breeding and Biotechnology, MNS-University of Agriculture, Multan,Follow
Waqas Hayder, Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.Follow
Nosheen Naz, National Institute of Food Science & Technology, University of Agriculture, FaisalabadFollow
Shabbir Ahmad, Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.Follow
Nighat Raza, Department of Food Science & Technology, MNS-University of Agriculture, Multan, Pakistan.Follow

Abstract

Ber also known as jujube (Ziziphus mauritiana) is an evergreen shrub and known as poor man’s apple belongs to the Rhamnacae family. It is a minor fruit of Pakistan with short post-harvest shelf life. The present study was planned to develop jujube products such as jam, syrup, jelly, dehydrated jujubes, pickle, and candied jujube from Dil Bahar cultivar followed by a shelf-life study based on TSS, Ascorbic acid, total sugars, moisture and crude fiber content at prescribed intervals. Results showed higher total phenolic content in Dil Bahar (144.38 mgGAE/100g) cultivar as compared to other cultivars. Shelf life study showed that total soluble solids of jujube products increased when storage time increased. Moisture content in products was reduced as storage time was increased. Ascorbic acid content showed significant values when storage time was increased. Sugars content in products showed significantly high values with increased storage time. Crude fiber content showed a minute difference and remained stable when storage time was increased.

Article History

Received: April 27, 2022; Accepted: June 04, 2022; Published: June 15, 2022

Recommended Citation

Sharif, M., Naz, A., Farooq, U., Razzaq, K., Sher, M. A., Khan, M. A., Waheed, U., Hayder, W., Naz, N., Ahmad, S., & Raza, N. (2022). A Comprehensive Investigation Of Novel Ber (Ziziphus mauritiana) Products From South Punjab, Pakistan, Journal of Bioresource Management, 9 (2).