Evaluation of microbial load and organoleptic quality of banana pseudostem core candy cv. Rajapuri (original) (raw)
Related papers
Development and Shelf-Life Prediction of Pineapple (Ananas comosus) Preserve and Candy
The present study was conducted to develop and investigate pineapple (Ananas comosus) preserve and candy to assess its prospect in marketability and study their storage life. Pineapple slices were treated with 2% solution of common salt to prevent browning, then cut into cube shape and treated with 1% calcium chloride and 0.25% potassium metabisulphide solution and finally processed. The preserves were processed with 60° Brix, 65° Brix and 70° Brix sugar syrup. The candies were processed with 65° Brix, 70° Brix and 75° Brix sugar syrup. Initially the composition of pineapple preserves processed with different level of sugar ware found in the range as moisture content 33.09-35.65%, ash 1.36-1.42%, protein 1.01-1.07%, fat 0.61-0.66%, total sugar 61.37-63.73% and reducing sugar 30.52-31.46% and pineapple candies were found in the range as moisture content 19.05-20.88%, ash 1.52-1.58%, protein 1.15-1.21%, fat 0.72-0.77%, total sugar 75.70-77.35% and reducing sugar 45.16-46.39%. The sensory results showed that color, flavor, texture, taste and overall acceptability scores differed significantly (p<0.05). The preserve (P2) processed from 65° Brix sugar syrup and the candy (C2) processed from 70° Brix sugar syrup was the favorite sample of the sensory evaluation with the highest overall acceptability among others of the similar product. The shelf-life of candy (6 month) packed in high-density polyethylene bag is higher than preserve (4 month) packed in glass bottle when stored at ambient temperature (27° C to 30°C).
Preparation and evaluation of fruit candy from unripe mango
International Journal of Chemical Studies, 2020
The present investigation was undertaken under the laboratory of Department of Post-Harvest Technology, Faculty of Horticulture, BCKV, Nadia during May 2017 to May 2018 with three replications comprising eight treatments viz. T1: Hot water blanching + Powder sugar, T2: Steam Blanching + powder sugar, T3: Steam blanching + 40ºBrix sugar syrup, T4: Without blanching + powder sugar, T5: Hot water blanching + honey, T6: Steam blanching + honey, T7: Hot water blanching + 40º Brix honey syrup and T8: Without blanching + honey. Major objectives of the experiment were i) To select suitable method for processing of unripe mango candy ii) To study the effect of blanching in the development of candy and iii) To study the quality of processed candy during storage. It was also observed that in fresh unripe mango candy hot water blanching with 40ºBrix sugar syrup (T3) contain 76.63ºBrix TSS, 74.50 % total sugar, 48.82 % reducing sugar, ascorbic acid of 7.40 mg / 100 g. and acidity 1.1 %. Hot water blanching with 40ºBrix honey (T7) also gives batter result in terms of 78.23ºBrix TSS, 77.00 % total sugar, 35.48 % reducing sugar, 7.75 mg / 100 g of ascorbic acid and acidity 1.1%. The 40ºBrix sugar syrup scored highest rating of 8.77 on 9-point hedonic scale with respect to overall acceptability. And also, in storage time the retention of biochemical properties was maximum in T7 followed by T3.
2021
Juices from fresh fruits offer various health benefits, including strengthening the immune system and preventing diseases. Mixed fruit juices tend to have good nutritional contents and organoleptic properties like colour, flavour, taste, and overall appeal of different fruits. This work investigated the physicochemical and sensory attributes of fruit juice of low viscosity banana juice blended with pineapple and passion juices. The prepared juices were pasteurised at 92 °C for 15 s, bottled in air-tight glass bottles, and subsequently stored in two different conditions: an ambient temperature of approximately 28 ± 2 °C and a fridge at 4 oC for one month. Ascorbic acid content, total soluble solids, acidity, pH, and sensory evaluation were measured during the storage period. The results revealed that ascorbic acid and pH decrease significantly (p < 0.05) as the acidity increases. The changes ranged between 16 and 37% for ascorbic acid, 0.8 and 1.8% for pH, and from 12 to 27% for a...
International Journal of Engineering Research and Technology (IJERT), 2015
https://www.ijert.org/physicochemical-and-sensory-evaluation-of-rts-beverage-by-incorporating-banana-pseudostem-juice-in-papaya https://www.ijert.org/research/physicochemical-and-sensory-evaluation-of-rts-beverage-by-incorporating-banana-pseudostem-juice-in-papaya-IJERTV4IS080393.pdf Banana [Musa Paradiciaca] is one of the most abundant India grown in different states of India. Apart from fruit a huge quantity of waste is obtained from which Pseudo-stem contributes the absolute waste in most of the states of India. Researchers claimed that pseudostem core used for treatment of urological afflictions like urolithiasis. By utilizing pseudostem juice with papaya pulp an healthy and therapeutic Ready-To-Serve beverage is developed with different proportions of pseudostem juice and papaya pulp C [0:100], V1 [50:50],V2 [75:25] and V3 [85:15].The best blend selected by using 9 point hedonic scale i.e. V1 [50:50]. RTS is prepared as per FPO specifications. The quality characteristics of selected RTS [V1] were compared with control papaya RTS [C]. Raw materials i.e. Banana pseudostem juice and Papaya juice was analyzed for some of its physicochemical parameters. Storage studies was carried out upto 90 days for various physicochemical parameters including Moisture content, Ash content, pH, Acidity, Total Soluble Solids [TSS], Turbidity, Brix Acid Ratio with Color and Viscosity measurement.
International Journal of Advance Tropical Food, 2020
Syrup is an alternative processed food derived from fruits. Fruit syrup is produced from starfruit and pineapple juice formulations. This study aims to get the best quality of fruit syrup from starfruit juice extracts and pineapple. The study design used a Randomized Block Design with one treatment factor consisting of the ratio of starfruit and pineapple juice that is 3: 1; 2: 1; 1: 1; 1: 2; 1: 3 of a total of 300 mL of juice. The results showed that the more pineapple ratio added to the manufacture of fruit syrup, it can increase the pH value, vitamin C, total dissolved solids, viscosity, total sugar and sensory appearance
Studies were conducted to prepare Ready To Serve beverage from banana pulp with the sugar level i.e. 1.25, 1.00 and 0.75 kg /kg of pulp. The desired amount of sugar was added and blended with pulp/juice in the ratio of 1:0.75(T1), 1:1(T2) and 1:1.25(T3). The RTS bottles were stored under refrigeration condition (5oC), BOD incubator (25oC) and room temperature (30- 35oC), up to 90 days to determine the effect of sugar ratio on quality of banana (RTS) beverage. The qualities were evaluated for fresh as well as stored samples after 15, 30, 45, 60, 75 and 90 days of storage. The TSS, acidity and optical density of banana RTS beverage increased with increase in the storage periods on particular temperatures. It was observed that the microbial growth increased with increase in the temperatures and storage period irrespective of storage conditions.
Preserve and candy from antioxident rich tropical bael (Aegle marmelos Corr.) fruits, widely known for their immense medicinal properties (anti-diarrheic, anti-bacterial and anti-inflammatory) was prepared by using sugar, acid, water, blanching and preservatives. Biochemical and sensory analyses were conducted to study the proximate and sensory attributes of the preserve and candy. Bael had the composition like average fruit weight (723.5 g), pulp per cent (75.4), TSS (12.2 O Brix), ascorbic acid (13.12 mg/100g of pulp), and β-carotene (1868.01IU) were used in study as fresh mature condition. The slices were dipped in different concentration of lime solution for two hours and blanched (28 min at 7 kg/cm 2). The best recipes of bael preserve and candy was found 2 per cent lime concentration having 4.70 and 4.32 organoleptic value, and 1.34 & 0.70 benefit cost ratio in bael preserve and bael candy, respectively. Further product was stored at room (25-37 O C) and refrigerated temperatures (8-10 O C) for 3-8 months. Preserve prepared from bael fruit pulp is good food product, rich in anti-oxidants and having prospect for commercialization as a medicinal preserve and candy product.
2016
Kinnow peel is a rich source of ascorbic acid, pectin, naringin and limonin that goes waste during processing and utilization of kinnow into various products. Kinnow peel candy and peel powder prepared by osmotic dehydration retain color, aroma, taste and nutritional components of the peel for longer duration. In this present investigation, products were packed in four different packaging materials (HDPE, LDPE, laminate bag and glass jar) and stored under ambient (37-44°C, relative humidity 56%) and refrigerated conditions (4-6°C, relative humidity 95%) for 60 days to study the effect of storage conditions and packaging material. The acceptability of the products was tested through biochemical, microbiological analysis and sensory evaluation of the peel candy and powder at regular intervals (0, 30 and 60 days) during storage. All packaged materials were capable of maintaining the microbial load below the limits. The candy packed in HDPE bag and peel powder packed in laminate bag was...
Effect of Storage on Physico-Chemical and Sensory Qualities of Commercial Fruit Beverages
2018
Fruits and their value added products belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. They play important roles in the diet of most people in the tropics, providing essential minerals and vitamins and adding colour, flavour and variety to diet (Ragaert et al., 2004). Several reports have shown that adequate intake of fruits and vegetables form an important part of a healthy diet and low fruit and vegetable intake constitute a risk factor for chronic diseases such as cancer, coronary heart disease and cataract formation. In India among the various fruit based beverages, Ready-To-Serve (RTS) beverages ranks first followed by squash and syrup. Squash and syrups are non-alcoholic concentrated beverage that is usually fruitflavoured and made from fruit juice, water and sugar or a sugar substitute. Squash must be mixed with a certain amount of water or carbonat...
Majalah Obat Tradisional
Kepok banana and pineapple are horticultural commodities found in West Kalimantan. The two fruits are generally used as processed foods such as fried bananas and pineapple jam. The use of fruit as food often leaves the peel as a by-product, which can produce waste twice the weight of the food consumed. Meanwhile, waste utilization is an innovation in food processing into functional products which are developed into hard candy. Therefore, this research aims to the specific and non-specific characterization of raw materials for making candy, namely the combination of banana and pineapple peel extract (KP-KN). The characterization is organoleptic tests on the content of ethanol-soluble and water-soluble extracts. The Total phenolic content was determined by the Follin ciocalticeu method with UV/Vis spectrophotometry. Furthermore, antioxidant activity tests with DPPH and FRAP methods using UV/Vis spectrophotometry and ELISA to determine antioxidant activity. The mineral content was obse...