Effect of potassium metabisulfite on physico chemical properties of dried persimmon
1999
Ali, S. | Ayub, M. | Zeb, A. | Shams-ul-Muneer (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology)
Effects of sundrying chemical preservative (potassium metabisulfite) and storage was studied on tannin, ascorbic acid, moisture, acidity, and organoleptic quality of dried persimmon. Before drying persimmon slices were sulphated in 0.2%, 0.3 % and 0.4% solutions of potassium metabisulfite by dipping for 1 minute and one sample was kept as control. The samples were sun dried to approximately 15% moisture content and then packed in polyethylene bags and stored at room temperature (10 to 30 degree centigrade) for 4 months. Analysis was carried out at monthly interval. The results showed that the tannin content decreased to 90% by sundrying alone and there was no significant effect of preservative and storage. Retention of ascorbic acid was more in samples treated with preservative. Moisture loss was higher in samples treated with potassium metabisulfite. There was no significant effect of preservative and storage on acidity. Organoleptic assessment of the dried product indicated that the samples treated with preservative were better than control.
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