Physico-chemical characteristics of candied chayote (Sechium edule, Swartz)
1998
Garcia, Y.P.
Dehydrated, flavored candy was produced from Sechium edule, Swartz, locally known as chayote, at the optimum drying time in a cabinet dryer. Four dehydrated products were produced: one product without flavor and the rest, flavored with either orange, strawberry, or pandan. The acceptability of the dehydrated products in terms of texture, taste, flavor and overall acceptability were evaluated by a panel of tasters using the standard score sheet. The most acceptable product was subjected to chemical analysis for the determination of its nutritive content and to microbiological analysis for the determination of microbial contaminants. Statistical analysis for the sensory evaluation showed that the dehydrated product with strawberry flavor was the most acceptable. Drying candied chayote for 12 hours in a cabinet dryer obtained a moisture content of 14.8 percent. A highly acceptable quality characteristics produced a firm but not tender texture, very sweet taste and a very pleasant flavor, can be obtained by using the step-up method of syruping. The increase and decrease in the nutritive contents such as vitamin C, calcium and ash were accounted for during the processing. It was found out that the shelf-life of the product could last for 90 days at normal room temperature. Presence of Neurospora and Rhizopus molds were noted after 3 months of storage
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of the Philippines at Los Baños