EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT (Citrus maxima)
| dc.contributor.advisor | Neena, Joshi | |
| dc.contributor.author | GEETA R., GANDALATI | |
| dc.date.accessioned | 2019-07-02T06:29:23Z | |
| dc.date.available | 2019-07-02T06:29:23Z | |
| dc.date.issued | 2018-08-03 | |
| dc.description.abstract | Preparation of pummelo fruit (Citrus maxima) for consumption at household level is difficult because of its large size and thick rind. To overcome this, minimally processed ready-to-eat segments were developed. Three combinations of edible coating materials such as calcium chloride (5 %), ascorbic acid (5 %) and pummelo peel essential oil (1 %) with gum arabic (18 %) as base material were employed to extend the shelf-life of minimally processed pummelo fruit. Effect of two types of packaging materials such as HDPE and HDPE with vacuum packaging on moisture, vitamin C, antioxidant activity, total soluble solids (TSS), titratable acidity (TA), colour, sensory characteristics and microbial population were assessed at 1, 3, 6 and 9 days of interval under refrigerated storage (5 °C). Vacuum packed segments had a higher and significant effect (p≤0.05) on moisture, vitamin C, antioxidant activity, TSS, TA content compared to normal packaging condition. During the storage period moisture, vitamin C and antioxidant activity were better retained in ascorbic acid + gum arabic coating. Whereas pummelo peel essential oil + gum arabic coating had higher TA and TSS content compared to other coatings. Sensory attributes were better accepted in all the coated segments compared to uncoated segments. Bacteria and mould population were significantly (p≤0.05) lower in all the coated segments compared to uncoated segments and were within the safe and permissible limit throughout the storage period. Cost of vacuum packed segments was slightly higher compared to normal packaging. Therefore, this technology can be transferred to entrepreneurs. | en_US |
| dc.identifier.other | Th-11985 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810111185 | |
| dc.language.iso | en | en_US |
| dc.pages | 121 | en_US |
| dc.publisher | University of Agricultural Sciences, Bengaluru | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT (Citrus maxima) | en_US |
| dc.type | Thesis | en_US |