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Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

100%

Gulzar A., Ahmed M., Qadir M. A., Shafiq M. A., Ali S., Ahmad I., Mukhtar M. F.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 1

The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fi ber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, fl avor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Signifi cant loss was noticed in total carotenoids content of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of the composition and sensory quality, dried mango slices of both the cultivars have excellent nutritional qualities.

Determination of some physical properties of date palm fruits (cv. Khadrawy and Medjool)

88%

Acta Agrophysica

2017

tom 24

nr 2

The present investigation was carried out to evaluate some physical properties of date palm fruits cv. Khadrawy and Medjool. Pulp moisture content, seed moisture content, fruit dimensions (Major and minor intercept), arithmetic mean diameter, geometric mean diameter, sphericity, colour values (L, a, b), bulk density, true density, porosity and coefficient of static friction were determined for both the varieties. The determined properties had significant difference in their values which may be due to the distinctive features of both the varieties.

Ograniczanie wyników

1 Acta Agrophysica

1 Polish Journal of Food and Nutrition Sciences

1 Ahmad I.

1 Ahmed M.

1 Ali S.

1 Gulzar A.

1 Mukhtar M. F.

1 Qadir M. A.

1 Shafiq M. A.

1 2018

1 2017

Wyniki wyszukiwania

Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

Determination of some physical properties of date palm fruits (cv. Khadrawy and Medjool)