DEVELOPMENT OF NOVEL PRODUCTS FROM PINEAPPLE (Anonas comosus L.) BY VACUUM IMPREGNATION TECHNIQUE
| dc.contributor.advisor | R. B., TIWARI | |
| dc.contributor.author | K. S., THIPPANNA | |
| dc.contributor.other | K. N., SREENIVAS | |
| dc.contributor.other | K. S., SHIVASHANKARA | |
| dc.contributor.other | H. B., RAGHUPATHI | |
| dc.contributor.other | R., VENUGOPALAN | |
| dc.date.accessioned | 2021-07-06T05:13:27Z | |
| dc.date.available | 2021-07-06T05:13:27Z | |
| dc.date.issued | 2017-11 | |
| dc.description.abstract | Optimization of processes variables on pineapple slices was carried out using different syrup concentrations (40, 50 and 60 °Brix), temperature (40, 50 and 60 °C) and duration of osmosis (1, 2, 3, and 4 hour). Optimum water loss (48.81%), solid gain (18.46%) and weight reduction (28.34%) was obtained for 50.82 °Brix at 45.91 °C with 238.25 minutes immersion. The pineapple slices were subjected to Atmospheric Osmotic Dehydration(AOD), Vacuum Osmotic Dehydration (VOD) at 200mbar and Vacuum (200mbar) with Pressure (2000mbar) Osmotic Dehydration (VPOD), prior to osmosis was carried out for 1, 2, 3, and 4 hours using 60 oBrix syrup containing 0%, 50% and 100% pineapple juice. Higher water loss (50.06%), weight reduction (29.44%) and optimum solid gain (20.62%) without pineapple juice (0%) in syrup under VPOD for four-hour of osmosis, as compared to osmotic solutions containing 50% and 100% pineapple juice. In both osmo-dehydro frozen and dehydrated slices, reducing sugars and total sugar contents were increased with increase in the duration of osmosis for 1 to 4 hours. Irrespective of pressure and percent juice in syrup not much variation was found in non-reducing sugar and titratable acidity, whereas, higher carotenoid content (942.6g/100g) was recorded in VPOD with 100% juice for 4 hours. Flavour profile in the novel products was mainly dominated by higher levels of esters (44.01%) in syrup containing 100% juice four hours in VPOD, while aldehydes and ketones dominated in VOD (23.58%). The slices subjected to VPOD for 4 hours had retained maximum calcium (1.09g/100g), while magnesium was higher with 0% juice for 1 hour (0.132g/100g) under VOD in dehydrated slices. VPOD treated slices with 100% pineapple juice containing syrup was recorded maximum sensory scores in dehydrated (85.65) and frozen (85.54) samples for four hours of osmosis. | en_US |
| dc.identifier.other | UHS11PGD29 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810170119 | |
| dc.keywords | Horticulture, Fruits, Fineapple, Vaccum, Impregnation, Optomization, Slices, Syrup, Flavour, Osmotic, Dehydration, Titratable, Aldehydes, Ketones, Carotenoid, T-302. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 219p. (Due to pdf. conversion there is a difference in pages in printed & soft copy) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru). | en_US |
| dc.sub | Horticulture | en_US |
| dc.theme | DEVELOPMENT OF NOVEL PRODUCTS FROM PINEAPPLE (Anonas comosus L.) BY VACUUM IMPREGNATION TECHNIQUE | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | DEVELOPMENT OF NOVEL PRODUCTS FROM PINEAPPLE (Anonas comosus L.) BY VACUUM IMPREGNATION TECHNIQUE | en_US |
| dc.type | Thesis | en_US |