出版社：Pakistan Society of Food Scientists and Technologists
摘要：The current investigation was an endeavor to check the sensory acceptability of zinc fortified apricots using edible coating as a carrier. In this context, fortified apricots were prepared with various levels of sodium caseinate and zinc oxide (ZnO) coating mixtures as T 1 & T 2 having 1% sodium caseinate fortified with 20 & 40 ppm of ZnO, respectively whilst T 3 & T 4 having 2% sodium caseinate fortified with 20 & 40 pp m of ZnO, correspondingly. Furthermore, the apricots were stored at controlled climate chamber for a period of six weeks. The sensorial response for apricots was recorded over the storage fortnightly. From the statistical analysis, it is depicted that T 3 (Sodium casei nate 2%; ZnO 20 ppm) and T 4 (Sodium caseinate 2%; ZnO 40 ppm) were quite promising in maintaining the highest hedonic ratings at the end of the investigation however, both treatments showed results those were quite at par to each other
