Impact of Cooking Methods on Physicochemical and Sensory Attributes of Apple Gourd


  • Aamna Soomro Sindh Agriculture University, Tandojam 71000, Pakistan
  • Asadullah Marri Sindh Agriculture University, Tandojam 71000, Pakistan
  • Nida Shaikh Sindh Agriculture University, Tandojam 71000, Pakistan
  • Aijaz Hussain Soomro Sindh Agriculture University, Tandojam 71000, Pakistan
  • Shahzor Gul Khaskheli Sindh Agriculture University, Tandojam 71000, Pakistan



Cooking treatments, physicochemical analysis and apple gourd.


An investigation was carried out to examine the influence of some cooking methods on physicochemical and sensory characteristics of apple gourd during 2016-17. For this purpose, vegetable was procured, washed, peeled, sliced and distributed in five equal lots. Four of these lots were used for individual cooking treatments (i.e. T2=boiling, T3=steaming, T4=frying and T5=microwaving), however, last lot was treated as control (i.e. T1=raw/without treatment). After cooking, all samples were used for analysis. It was found that all organic acids (%) i.e. acetic acid, citric acid, oxalic acid and tartaric acid remained significantly higher (P<0.05) in T4, average pH value and moisture content (%) in T2, however, ash, dry matter, fiber content (%) and total soluble solids (Brix°) in T4. Present study also revealed that T4 perceived significantly higher (P<0.05) score for all sensory attributes i.e. color, aroma, taste texture and overall acceptability. It can be concluded from the present study that all cooking treatments applied on apple gourd showed variable impact upon overall physicochemical and sensory properties. It can also be concluded that T4 treatment remained most suitable for maintaining the quality attributes of apple gourd followed by T5, T3, T2 and T1.


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How to Cite

Aamna Soomro, Asadullah Marri, Nida Shaikh, Aijaz Hussain Soomro, & Shahzor Gul Khaskheli. (2018). Impact of Cooking Methods on Physicochemical and Sensory Attributes of Apple Gourd. Journal of Basic & Applied Sciences, 14, 136–140.



Food Science