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Development of Processed Breadfruit and Watermelon Products

Feby Mary, Philip (2005) Development of Processed Breadfruit and Watermelon Products. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: The development of processed products from watermelon and breadfruit were investigated. Watermelon though well-known and consumed in fresh form is rarely converted into any processed product for the purpose of preservation. Processing of watermelon can help in the utilization of excess of the fruit available during the season and make it available during off – season as a preserved food product. The stabilization of watermelon juice is a major problem affecting the quality of the product. Stabilization of watermelon was achieved by using stabilizers viz., sodium alginate (0.2%) or gum tragacanth (0.2%). The stabilized watermelon juice RTS beverage was shelf stable for 3 months at ambient conditions. The watermelon RTS beverage with either sodium alginate (0.2%) or gum tragacath (0.2%) was found to be stable with highly acceptable overall quality. Sodium alginate and gum tragacanth were found to exert a protective effect on lycopene content during processing. Watermelon Jam prepared with 45% fruit juice content, 68% total soluble solids, 0.5% acidity, 0.8% pectin, 200ppm sodium benzoate and 50ppm of carmosine was highly acceptable. Watermelon squash was prepared with 30% fruit juice content, 45% total soluble solids, 1% acidity, 0.8% sodium alginate, 350ppm of potassium metabisulphite and 50ppm of carmosine.Both the watermelon jam and squash had high sensory appeal. Processed from breadfruit viz., dehydrated breadfruit and breadfruit pickle were developed. The most suitable pre-treatment for dehydrated breadfruit chunks was found out to be by either dipping in 750 ppm potassium metabisulphite or 1.5% calcium chloride. The dehydrated samples after treating with 750 ppm potassium metabisulphite had a rehydration ratio of 2.99 while those treated with 1.5% calcium chloride had a rehydration ratio of 3.38. The colour and texture were satisfactory. The potassium metabisulphite treated samples had better colour while the texture of both the samples were not much different. A breadfruit pickle formulation was developed which was found to be highly acceptable and shelf-stable at ambient conditions. These value added products shall not only increase the utilization of these fruits but also add variety.
Uncontrolled Keywords: watermelon fruit processed products Breadfruit
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 07 Beverage Technology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/383

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