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Quality of blast-frozen and cryo-frozen ripe jackfruit bulbs.

John, P. J. and Narasimham, P. (1998) Quality of blast-frozen and cryo-frozen ripe jackfruit bulbs. Journal of Food Science and Technology, 35 (1). pp. 59-61.

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Abstract

Instrumental colour and texture and sensory quality changes in blast-frozen and cryo-frozen ripe jackfruit bulbs packed in A 2 1/2 cans and stored at - 18oC were studied. At the end of 6 months of storage, Instron (W.B. Shear) measurement showed a reduction of toughness from an initial value of 1.62 kg/cm2 to 1.42 kg/cm2 in the case of cryo-frozen bulbs and to 1.29 kg/cm2 in the case of blast-frozen samples. Similarly, the colour retention was better in cryo-frozen product. During sensory evaluation, cryo-frozen bulbs were rated at par till 6 months and later superior to blast-frozen bulbs.

Item Type: Article
Uncontrolled Keywords: Jackfruit bulbs, Cryc-freezing, Blast-freezing, Storage, Quality.
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 04:07
Last Modified: 23 Feb 2012 04:07
URI: http://ir.cftri.com/id/eprint/5159

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