Influence of sodium metabisulfite and butylated hydroxyanisole on the quality of canned "buko" [young coconut; Philippines]
1987
Goce, S.P.
In an attempt to improve the quality and prolong the normal storage life of canned "buko", different treatment combinations of Na2S2O5, 0.02% BHA and sugar in syrup were used in processing the kernel. The syrup compositions were: (1) 30 degrees Bx; (2) 45 degrees Bx; (3) 100 ppm Na2S2O5-0.02% BHA-30 degrees Bx; (4) 100 ppm Na2S2O5-0.02% BHA-45 degrees Bx; (5) 500 ppm Na2S2O5-0.02% BHA-30 degrees Bx, and (6) 500 ppm Na2S2O5-0.02% BHA-45 degrees Bx. The quality of the product was evaluated by chemical analyses and sensory tests. Chemical analyses consisted of pH of syrup, pH of coconut meat, sulfur dioxide content, malonaldehyde content, free fatty acid level and determination of residual butylated hydroxyanisole. Sensory evaluation included color, off-odor, texture, strength of coconut flavor, off-flavor and general acceptability. The results indicated that Na2S2O5 can control undesirable color changes in processed "buko" kernel, BHA can reduce the incidence of oxidative rancidity, retain the coconut flavor, and lessen detected off-odor of the products. Higher sugar concentration can arrest the occurrence of hydrolytic rancidity. The 500 ppm Na2S2O5-0.02% BHA-30 degrees Bx combination was rated most acceptable among the treatments evaluated.
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