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Modified Atmospheric Packaging (MAP) of Trichosanthes Dioica (Parwal) Sweet and Effect of Storage Temperature on the Physicochemical, Microbial and Sensory Characteristics

B. Mishra,R. Pandey,A. Patel,R. Pradhan

Published 2019 in Current Research in Nutrition and Food Science Journal

ABSTRACT

Trichosanthes dioica (Parwal) sweet was packed under air and modified atmospheric packaging (MAP) with a gas composition of 98% N2 (2% O2 impurity), and 70% N2 : 30% CO2, respectively. The samples were stored at 5, 10 and 25oC and evaluated for various microbial count, nutritional analysis (moisture, fat and protein), titratable acidity (TA), total carotenoids, vitamin C, DPPH inhibition activity, total phenolic content, hydroxymethylfurfuraldehyde (HMF), thiobarbituric acid (TBA), free fatty acid (FFA), Textural profile analysis and sensory attributes. Results showed that a combination of 70 %N2+30% CO2 had most significant effect to arrest the microbial growth followed by 100% N2 and fresh. Similarly this combination of N2 and CO2 retained the proximate and textural quality of the products concluded that the MAP conditions of 70% N2: 30% CO2 and storage at 5°C, were the most suitable conditions for preserving the Parwal sweet up to 50 day.

PUBLICATION RECORD

  • Publication year

    2019

  • Venue

    Current Research in Nutrition and Food Science Journal

  • Publication date

    2019-12-25

  • Fields of study

    Agricultural and Food Sciences, Chemistry

  • Identifiers
    DOI 10.12944/crnfsj.7.3.11
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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