dc.contributor.author |
Ekanayaka, H. |
|
dc.contributor.author |
Abeywickrama, K.P. |
|
dc.contributor.author |
Jayakody, R. |
|
dc.contributor.author |
Herath, I. |
|
dc.date.accessioned |
2015-10-22T03:23:33Z |
|
dc.date.available |
2015-10-22T03:23:33Z |
|
dc.date.issued |
2015 |
|
dc.identifier.citation |
Ekanayaka, H., Abeywickrama, K., Jayakody, R. and Herath, I. 2015. Quality assessment minimally processed immature jackfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments. Journal of Food Science and Technology, 52(11): 7263–7271. |
en_US |
dc.identifier.uri |
http://repository.kln.ac.lk/handle/123456789/10119 |
|
dc.description.abstract |
Abstract Degree of browning, firmness, sensory properties
and microbiological quality of minimally processed immature
jakfruit were investigated on initial and seventh day after stor-
age at 5–7 °C. Samples were pretreated with 0.5 % and 1 %
sodium metabisulphite, 1.5 % citric acid+1.5 % ascorbic acid,
3 % citric acid, 3 % ascorbic acid and packed in polystyrene
packages and over wrapped with polyvinylchloride (PVC)
stretch film before storage. When degree of browning in rela-
tion to absorbance was assessed, immature jakfruit pretreated
with 1.5 % citric acid+1.5 % ascorbic acid showed the lowest
absorbance at 420 nm among all pretreated samples indicating
low browning in samples. At 450 nm, minimally processed
immature jackfruit samples pretreated with 1.5 % citric acid+
1.5 % ascorbic acid showed the highest reflectance (indicating
lowest absorbance) compared to other treatments. Variations
in firmness were observed after treatment. Microbial counts
were within safe-to-consume limits while coliforms were not
detected in any of the samples. Erwinia aphidicola and
Bacillus subtilis were identified from minimally processed
immature jakfruit samples using molecular tools. 1.5 % citric
acid+1.5 % ascorbic acid, 1 % sodium metabisulphite and
3 % citric acid were relatively more successful in retaining
acceptable sensory quality of jakfruit even after 7 days of
storage. Above pretreatments could be recommended during minimal processing of immature jakfruit meant for local sale
in supermarkets where cold storage is available. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Association of Food Scientists & Technologists, India |
en_US |
dc.subject |
Immature jakfruit |
en_US |
dc.subject |
Browning |
en_US |
dc.subject |
Minimal processing |
en_US |
dc.subject |
Pretreatments |
en_US |
dc.title |
Quality assessment minimally processed immature jackfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments |
en_US |
dc.type |
Article |
en_US |