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|Title: ||Effect of varying osmotic parameters on weight loss, solid gain, yield and quality of osmo-dehydrofrozen mango slices|
|Authors: ||R B, Tiwari|
V, Keshava Rao
|Issue Date: ||2009|
|Citation: ||Tiwari RB, V. Keshava Rao and Jalali Sarojini, 2009. Effect of varying osmotic parameters on weight loss, solid gain, yield and quality of osmo-dehydrofrozen mango slices. National Convention of Food Scientists and Technologists. pp. 173-174|
|Abstract: ||Osmotic pre-treatment of mango slices improved texture, yield and quality of osmodehydro-frozen slices. In Alphonso percent weight loss, water loss and solid gain in osmosed slices increased by dipping in 70oBrix sugar syrup by increasing the duration of osmosis from 1 to 4 h. Alphonso slices osmosed for 1-4 hrs in 70 oBrix syrup resulted in water loss (%) 23.6-41.0, solid gain (%) 9.6 to 11.6 and weight loss (%) 14.0- 29.5%. Drying of Alphonso slices (without osmotic treatment) for 1,2,3 hr at 32oC resulted in loss of weight 12.2, 15.0, 18.0% only. There was significant variation in totals solids content in Dehydrofrozen slices and values ranged from 32.2-45.5% in Alphonso and 29.5-37.3% in Dushehari. Further slices osmosed and partially dried recorded less drip loss than control. Water activity (aw) in sample ranged from 0.885 to 0.940. Osmo-dehydrofrozen mango slices had higher retention of phenols (87.7 to 99.3%), carotene (88.22 to 99.97%) as well as higher DPPH and FARP activity and were found microbiologically safe. Osmotic pretreatments for 2 hr in 70 oBrix syrup for Aplhonso and 60 oBrix syrup for Dushehari followed by 1 h drying resulted in best quality product. The shelf life was one year at -18°C.|
|Appears in Collections:||Post Harvest Technology|
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