Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Abdul Razzaq
The University of Lahore, Pakistan
Scientific Tracks Abstracts: J Prob Health
Apricot (Prunus armeniaca) is a perishable fruit and is being produced in abundant in many countries including Pakistan. Apricot has a storage life for few days at ambient conditions that can be extended to over the weeks with cold temperature and chemical addition. Therefore, one of the best means to preserve the apricot pulp being safe and economical is chemical preservation. Apricot pulp was stored at 400C in dark for 60 days with the addition of preservatives (Sodium Benzoate and Potassium Metabisulphite) in combinations with different concentrations of 1mg/g, 1.5mg/g and 2mg/g. Microbial growth and physicochemical properties (TSS, pH, Acidity and moisture) were examined for 60 days after regular interval of 10 days. Preservatives applied in combination at concentration of 1000ppm were found effective enough in restriction of microbial growth. The physicochemical aspects of pulp were substantially affected due to addition of chemical preservatives. A slight change in chemical and microbial parameters were found keeping the pulp characteristic while maintaining its quality attributes such as taste, color and aroma. This fruit powder using spray drying technology will lead us add health beneficial bacteria to make it probiotic product to make our industry more progressive.
Abdul Razzaq has completed his MPhil at the age of 25 years from Forman Christian College, A Chartered University Lahore – Pakistan and doing PhD at Faculty of Life Sciences, University of Central Punjab, Lahore – Pakistan. I am Lecturer at Institute of molecular biology and biotechnology, The University of Lahore. I have published more than 8 papers in reputed journals. In addition to this I am serving as officer quality enhancement cell (QEC) and a focal person of admission processes at my organization.
E-mail: abdul.razzaq@imbb.uol.edu.pk