Physiochemical and sensory Characteristics of Elaeagnus umb | 16057
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Physiochemical and sensory Characteristics of Elaeagnus umbellata (Thunb) fruit from Rawalakot (Azad Kashmir) Pakistan


Imtiaz Hussain

Elaeagnus umbellata (Thunb) commonly known as autumn olive belongs to the family Elaeagnaceae and is a wild plant grows in Himalayan regions of Pakistan. China and India Its fruit (berries) are rich source of vitamin C, essential oils and minerals. Keeping in view these beneficial characteristic of Elaeagnus umbellate a study was conducted to evaluate this for physiochemical and sensory characteristics. Five localities of Elaeagnus umbellata from variable surroundings of Rawalakot Azad Kashmir were investigated in terms physiochemical and sensory characteristics. For physical characteristics fruit and seed was evaluated parameters like weight, length diameter and pulp recovery from fruit. For biochemical analysis fruit was analyzed for parameters like total soluble solid (TSS), acidity, pH, acid sugar ratio , vitamin C, fat content, calcium, magnesium and phosphorus For sensory evaluation fruit was evaluated for flavour, tats, mouth feel and overall acceptability .The results showed that all the parameters for physical characteristics like weight, length diameter and pulp recovery from fruit ranged from 18.40 to 17.54g, 4.28 -3.78cm, 1.96-1.68 cm, and 63.80 to 65.98% respectively Weight of 100 seed ranged from 6.00 to 6.66g. Seed size in terms of length and diameter ranged from 2.60 -2.86 and 1.24-1.36 cm, respectively Chemical constituents of the fruit TSS ranged from 9.03 to 11.76%, acidity 2.20-2.94%, pH 3.30-3.90, ascorbic acid 7.65-10.10 mg/100g and TSS: acidity ratio from 3.08 to 5.32% in different genotypes autumn olive. Fat content in pulp ranged from 4.78 to 5.04%, and fat content in seed ranged from 5.30-5.48%. Sugar content in fruit ranged from 7.40 to 7.70%, and moisture content in fruit ranged from 78.49-81.71%. The results regarding to the minerals elements of autumn olive fruits showed that calcium ranged from 6.37 to 6.70mg magnesium 15.10-15.41mg, phosphorus 18.90-19.10 mg. Sensory evaluation results revealed that the score for flavor, taste, mouth feel and overall acceptability of berries ranged from 6.00 to 6.60, 6.10 -6.60, 5.90-6.40 and 6.00 to 6.53 respectively were significantly variable at (p<0.05) level with in five localities. Elaeagnus umbellate has great potential as a raw material for food industries and for economic activities to the disadvantageous communities of the mountainous regions of Pakistan.

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