Physicochemical analysis and quality evaluation of intermediate moisture in apple slices
2011
Iman, S. (Pakistan Council of Scientific and Industrial Research Labs., Peshawar (Pakistan). Food Technology Center) | Bano, S. (Khyber Pukhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Shaukatullah (Pakistan Council of Scientific and Industrial Research Labs., Peshawar (Pakistan). Food Technology Center) | Naz, H. (Khyber Pukhtunkhwa Agricultural Univ., Peshawar (Pakistan). Dept. of Plant Pathology)
The present study was conducted to investigate the physiochemical analysis, sensory evaluation and quality assessment of intermediate moisture (IM) in apple slices. Special emphases were paid to have maximum shelf life of the slices by controlling the moisture under suitable temperature and proper storage. The stored apple slices (20-30 degree C) were evaluated for pH, acidity, ash, moisture content and for sensory qualities after two years of its preparation. During storage, the acid content of intermediate moisture (IM) slices increased from 0.43-0.47% and pH decreased from 3.94 to 3.79. The ash content decreased from 99.35 to 98.24%, while the moisture content increased from 7.17 to 7.86%. During sensory evaluation, sample 72 prepared in sucrose: glucose (7:3), potassium metabisulphite and ascorbic acid retained best color, texture and also obtained maximum mean score (6.8) for overall acceptability during storage. Results showed that storage had a significant (P less than 0.05) effect on the quality of the prepared IM apple slices. Hence the apple slices kept under intermediate moisture (IM) prove maximum durability and long-life under proper and controlled storage facilities.
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