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Shelf-life and acceptability of minimally processed breadfruit pieces.

John, P. J. and Narasimham, P. (1998) Shelf-life and acceptability of minimally processed breadfruit pieces. Journal of Food Science and Technology, 35 (1). pp. 69-71.

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Abstract

Peeled bread fruits were diced into 3 different sizes viz., large (8x6x4 cm), medium (4x3x2 cm) and chip size units (2 x 2 x 1.25 era). They were either steeped continuously or infiltered in solution of potassium meta bisulphite (KMS) having 500, 1000, 2000 or 5000 ppm SO2 and packaged in polypropylene (250 gauge) pouches either with in-package SO2 fumigant or filled with CO2 and stored at 28°C or 0°C. Steeped chip size samples in 1000 ppm SO2 had a shelf-life of 30 and 120 days at 28°C and O°C, respectively and were sensorily acceptable (P<0.01) and those infiltered chip size samples in 500 ppm SO2 had shelf-life of 75 and 120 days at 28 and O°C, respectively.

Item Type: Article
Uncontrolled Keywords: Infiltration, Steeping, Breadfruit dices, Storage temperature, Shelf-life, 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 04:04
Last Modified: 23 Feb 2012 04:04
URI: http://ir.cftri.com/id/eprint/5342

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