Vol. 6, Issue 5 (2018)
Preservation of pineapple (Ananas comosus L.) slices by hurdle technology
Author(s): Manjunath Totad, Doreyappagowda IN, Suresh GJ, Vasudev KR, Sreenivas KN, Shivashankar KS, Venugopalan R and Ranjitha K
Abstract: Hurdle processed pineapple slices stored at low temperature storage condition were better compared to samples stored at ambient temperature. Results showed that the highest overall acceptability sensory score and maximum total sugar content was observed in samples stored under low temperature storage condition, specifically Queen variety samples, treatment combination of blanched slices, 60°B syrup, Citric acid 0.50 per cent, Calcium Chloride 0.50 per cent, Sodium Benzoate 150 ppm followed by blanched slices, 60°B syrup, Citric acid 0.50 per cent, Calcium Chloride 0.50 per cent, KMS 350 ppm after six months of storage, in contrast to lower score in the samples stored at ambient temperature. Whereas titrable acidity, ascorbic acid, water activity and Non enzymatic browning index were recorded more in treatment combination of blanched slices, 60°B syrup, Citric acid 0.50 per cent, Calcium Chloride 0.50 per cent, KMS 350 ppm after six months of storage.
Pages: 815-820 | 519 Views 138 Downloads
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How to cite this article:
Manjunath Totad, Doreyappagowda IN, Suresh GJ, Vasudev KR, Sreenivas KN, Shivashankar KS, Venugopalan R, Ranjitha K. Preservation of pineapple (Ananas comosus L.) slices by hurdle technology. Int J Chem Stud 2018;6(5):815-820.
