Volume : III, Issue : VIII, August - 2014

Effect of Hurdle Technology on the Quality and Stability of Minimally Processed Papaya

Ankita, Singh Rongen, Nayansi

Abstract :

The present investigation aimed to study the combined effect of blanching, osmotic dehydration and preservatives on the quality and stability of minimally processed papaya .Osmotic dehydration of Papaya using sucrose solution at mild temperature (25ºC) was investigated. Different sucrose solution (50%, 55%, 60%, 65% and 70% w/v) were employed for osmotic dehydration process. Physico-chemical analysis ( TSS, water activity and ascorbic acid) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. During storage for 30 days, a decrease in water activity, ascorbic acid (g/kg), firmness (N), color (L* value) and sensory characteristics was observed.From the results it were revealed that the papaya slices obtained showed a good overall acceptability upto 30 days of storage at refrigerated temperature.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Ankita, Singh Rongen, Nayansi Effect of Hurdle Technology on the Quality and Stability of Minimally Processed Papaya International Journal of Scientific Research, Vol : 3, Issue : 8 August 2014

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