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Studies on the intermediate moisture pineapple chunks

KrishiKosh

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Title Studies on the intermediate moisture pineapple chunks
 
Creator Lam, Pham Hoang
 
Contributor Dhawan, S.S.
 
Subject IMF, Pineapple, Chunks standardization, Pretreatments, Blanching, Cabinet dryer
 
Description The present studies were undertaken to standardize the
steeping solution for making self-stable intermediate moisture
pineapple chunks. Fresh ripe fruits at yellow green stage were
subjected to various treatments viz., Sugar 500 Brix + 0.2% Citric
acid; Sugar 500 Brix + Potassium metabisulphite 0.05% + Sodium
benzoate 0.05%; Sugar 500 Brix + Potassium metabisulphite
0.05% + Potassium sorbate 0.4%; Sugar 700 Brix + 0.2% Citric
acid; Sugar 700 Brix + Potassium metabisulphite 0.05% + Sodium
benzoate 0.05% and Sugar 700 Brix + Potassium metabisulphite
0.05% + Potassium sorbate 0.4%.Intermediate moisture pineapple
xiii
chunks were evaluated for sensory scores and physico-chemical
characteristics. Moisture content was higher in IMP when treated
with syrup sugar 500Brix than 700 Brix. The treatments with sugar
content 500Brix showed higher acidity than treated with the
700Brix sugar syrup. Significantly higher total sugars were
observed in IMP prepared with 700Brix sugar syrup than with
500Brix sugar syrup irrespective of the preservatives used. Total
sugars increased during storage in IMP at both the storage
temperatures. Reducing sugar content was higher in chunks
treated in 500B + KMS 0.05% + PS 0.4% than in 700B + 0.2% Citric
acid treatment. IMP prepared with 700Brix sugar syrup had higher
total carotenoids, and its retention during the storage was higher in
chunks prepared in 500Brix syrup. Organoleptic scores were
improved by all the pretreatments. Maximum scores were observed
stored at low temperature. The pineapple chunks treated 700Brix
were soft, moist, more appealing, slightly acidic in taste and scored
better than in 500Brix sugar syrup for all the sensory parameters
such as colour, taste, flavour and texture. The storage of
Intermediate moisture pineapple chunks (IMP) at low temperature
was better in terms of quality and organoleptic scores than at room
temperature.
 
Date 2016-12-02T10:19:51Z
2016-12-02T10:19:51Z
2005
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/88820
 
Language en
 
Format application/pdf
 
Publisher CCSHAU