پیوندهای مفید
آمار
| تعداد نشریات | 22 |
| تعداد شمارهها | 329 |
| تعداد مقالات | 3,439 |
| تعداد مشاهده مقاله | 4,042,872 |
| تعداد دریافت فایل اصل مقاله | 2,834,358 |
Effect of different packaging materials on quality and storability of osmotically dehydrated wild apricot fruit under ambient storage condition | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 3، دوره 3، Issue 2 - شماره پیاپی 8، آذر 2020، صفحه 173-182 اصل مقاله (1.17 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2019.2586.1069 | ||
| نویسنده | ||
| Suneeta Singh* | ||
| School of Agricultural Sciences,SGRRU, Dehradun, Uttarakhand, India | ||
| چکیده | ||
| Purpose: Wild apricot fruit is a rich source of carbohydrates, minerals and vitamins. Its shelf life is very short due to its perishability characteristics. High perishable nature, high acidity and low sugar content of wild apricot fruits are the major limitations for their utilization as fresh fruits. Research method: In this research, Wild apricot fruits were osmotically dehydrated and packed in different packaging materials viz. polyethylene, aluminium laminated and shrink packages were than stored under ambient conditions for six months and analysed for quality and sensory parameters at two months intervals. Osmotic dehydration is a technique where moisture is partially removed and the sweetness is increased by dipping the fruits in concentrated sugar solution, followed by final drying in hot air. Potassium metabisulphite is added in sugar solution as preservative and to improve colour of the final product. After draining the syrup, the fruits are dried in a mechanical dehydrator to a constant weight. Main findings: Results showed that aluminium laminated packaging material proved to be best among the all packaging materials in maintaining superior quality up to six months of storage as indicated by higher mean titratable acidity (5.78%), reducing sugars (10.11%), total sugars (37.71%), ascorbic acid (4.77 mg/100g) and lower moisture content (11.14%). All the sensory parameters including colour, taste, texture, flavour and overall acceptability declined significantly during storage period of six months. Limitations: There were no limitations to report. Originality/Value: It was found that the most suitable packaging material was aluminium laminated whereas the greatest change in sensory parameters was observed in polyethylene packaging. | ||
| کلیدواژهها | ||
| Osmotically dehydrated؛ Packaging material؛ Sensory quality؛ Wild apricot | ||
| مراجع | ||
|
Ahmed, J. (2005). Air drying characteristics of apricots. Journal of Food Science, 52 (2), 342-345.
Ahmed, J., & Choudhary, D. R. 1995. Osmotic dehydration of papaya. Indian Food Packer, 49, 5-10.
Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965). Principles of Sensory Evaluation of Food. Academic Press, London, pp. 5. AOAC. (2000). Official Methods of Analysis. 14th edition, Association of Official Analytical Chemists. Washington. D.C. pp.125-139. Aruna, K., Dhana Lakshmi, K., & Vimala, V. (1998). Development and storage stability of cereal-based papaya (Carica papaya L.) powder. Journal of food science and technology, 35(3), 250-254. Bhardwaj, J. C., & Kaushal, B. L. (1990). A study on drying behavior of rings from different apple cultivars of Himachal Pradesh. Journal of Food Science and Technology, 27(3), 144-149. Cochran, W. G., & Cox, G.W. (1967). Experimental Designs. John Wiley & Sons, Inc., New York. Kapoor, B. L. (1998). Dehydration industry in India: status and constraints. Indian Food Packer, 52, 40-41. Khedkar, D. N., & Roy, S. K. (1988). Storage studies in dried and dehydrated raw mango slices. Acta Horticulturae, 231: 721-730. Lane, J. H., & Eynon, L. (1923). Determination of reducing sugars by means of Fehling’s solution with methylene blue as an indicator. Journal of Society of Chemistry, 42, 32-37. Mahony, M. O. (1985). Sensory evaluation of Food. In Statistical methods and procedures. Marcel Dekker, Inc. New York. Ranganna, S. (2009). Handbook of analysis and quality control of fruit and vegetable products. 2nd Ed. Tata Mc Graw Hill Publishing Company Limited, New Delhi. Sagar, V. R., & Khurdiya, D. S. (1999). Studies on dehydration of ‘Dashehari’ mango slices. Indian Food Packer, 53, 5-9. Sagar, V. R., Khurdiya, D. S., & Balakrishnan, K. A. (1998). Effect of storage temperature and period on quality of dehydrated ripe mango slices. Journal of Food Science and Technology, 35, 145-150. Sharma, K. D., Alkesh, & Kaushal, B. B. L. (2006). Evaluation of apple cultivars for dehydration. Journal of Food Science and Technology, 43(2), 177-181. Sharma, K. D., Kumar, R., & Kaushal, B. B. L. (2004). Mass transfer characteristics, yield and quality of five varieties of osmotically dehydrated apricot. Journal of Food Science and Technology, 41(3), 264-275. Sharma, K. D., Sethi, V., & Maini, S. B. (2000). Effect of pre-treatment and packaging on chemical and sensory characteristics of dried apples. Indian Food Packer, 54, 52-58. Tripathi, V. K., Singh, M. B., & Singh, S. (1988). Studies on comparative compositional changes in different preserved products of aonla var. Banarasi. Indian Food Packer, 42(4), 60-66. | ||
|
آمار تعداد مشاهده مقاله: 848 تعداد دریافت فایل اصل مقاله: 742 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب