KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/17362
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Thippanna, K.S. & Tiwari, R.B. | en_US |
dc.date.accessioned | 2019-03-18T06:48:52Z | - |
dc.date.available | 2019-03-18T06:48:52Z | - |
dc.date.issued | 2013-05-17 | - |
dc.identifier.citation | Thippanna, KS and Tiwari, RB (2015) Quality changes in osmotically dehydrated banana var. ‘Robusta’ and ‘Ney Poovan’ as affected by syrup concentration and immersion time J. Food Sci & Technol, 51(1):399:406 ( http://link.springer.com/article/10.1007/s13197-013-1008-9 ) | en_US |
dc.identifier.issn | 0975-8402 ( Online) • Print ISSN0022-1155 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/17362 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Banana is one of the most important fruit crops of India with an annual production of 264.7 lakh tonnes having great socio-economic significance. It is a highly perishable fruit suffers from high post harvest losses to an extent of about 20 to 40 %. Therefore, it is necessary to develop shelf stable value added products and the osmotically dehydrated slices have good potential. The inclusion of osmotic process in conventional dehydration has two major advantages of quality improvement and energy savings. ‘Robusta’ and ‘Ney Poovan’ cultivars varied in their slice recovery, size, TSS, acidity and sugar contents. Statistically significant variations were observed for moisture content, sugars, titrable acidity, NEB and sensory quality parameters of dehydrated slices. Osmotic pretreatment of 70°Brix syrup for 24 h resulted in maximum reducing sugar (53.78 %), non-reducing sugar (19.93 %) and total sugar (73.73 %) in banana slices. Samples from ‘Robusta’ had higher acidity (1.31 %) than the ‘Ney Poovan’ (1.00 %). However, osmotic pretreatment with 60°Brix sugar syrup for 24 h resulted in best quality products with a sensory score of 83.5 as compared to 65.0 in control. Osmotically dehydrated slices of ‘Robusta’ were significantly superior than ‘Ney Poovan’ | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Springer India | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Banana, Osmotic dehydration, Air-drying, Chemical composition, Sensory quality, | en_US |
dc.title | Quality changes in osmotically dehydrated banana var. ‘Robusta’ and ‘Ney Poovan’ as affected by syrup concentration and immersion time | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 52(1) | en_US |
dc.publication.pagenumber | 399-406 | en_US |
dc.publication.divisionUnit | Division of Post Harvest Technology & Agricultural Engineering | en_US |
dc.publication.sourceUrl | • https://doi.org/10.1007/s13197-013-1008-9 | en_US |
dc.publication.authorAffiliation | ICAR::Indian Institute of Horticultural Research | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.95 | en_US |
Appears in Collections: | HS-IIHR-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.