Development of processed products from guapple
1995
Acevedo, T.P. | Quintos, S.V. | Bagtas, C. | Nava, T. | Mallari, T. (Philippines Univ. Diliman, Diliman, Quezon City (Philippines). Dept. of Food Science and Nutrition)
The study aimed to develop processed products from guapple. Characterization of the guapple fruit was initially conducted before proceeding to formulation studies. The following characteristics of the guapple fruit were observed: color of outer skin- yellow green with Munsell rotation of 10 Y7/6, color of inner flesh- off white with Munsell rotation of 7.5 Y8/2; texture, 20.4-37.1 mm; average weight per piece, from 219 to 420 gms; pH, 3.7; titrable acidity (citric acid), 0.34 percent, and soluble solids, 2.6 deg Brix. The identified processed products from guapple were puree, pickles, and preserved. Standardized processes and formulations for each of the products were developed in semi-pilot scale. Removal of the skin for the guapple preserves and pickles was facilitated using 5 percent brine-1 percent CaCl2. Suitable packaging materials were also identified. Flexible films were used for guapple puree while glass jars and flexible films were found to be satisfactory both for guapple pickles and preserves. Physico-chemical, microbiological, and sensory evaluation were done after two months of storage. Based on these tests, the pasteurization process of 180 deg F for 20 min for puree and 10 min for preserves and pickles, was found to make the products commercially sterile
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