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International Agrophysics |
wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
ISSN: |
0236-8722 |
vol. 26, nr. 3 (2012)
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poprzedni artykuł wróć do listy artykułów następny artykuł |
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Impact of pretreatment on colour and texture of watermelon rind |
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K.A. Athmaselvi1, K. Alagusundaram2, C.V. Kavitha3, T. Arumuganathan4 |
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1 Department of Food Process Engineering, SRM University, Kattankulathur, 603 203, India |
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2 Indian Institute of Crop Processing Technology, Thanjavur – 5, India |
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3 Department of Food Process Engineering, Karunya University, Coimbatore, India |
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4 Division of Plant Physiology, Biochemistry and Postharvest Technology, Central Plantation Crop Research Institute, Kasargod, Kerala, India |
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vol. 26 (2012), nr. 3,
pp. 235-242
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streszczenie
The effect of osmotic dehydration pretreatment
on water loss, solid gain, colour and textural change was investigated.
Watermelon rind 1 x 1 cm size was immersed in sucrose
solution of 40, 50 and 60° Brix after pretreatment with microwave
and conventional boiling in water for 1, 3, and 5 min, respectively.
Water loss and solid gain increased with the time of cooking and
sugar concentration. Microwave pretreated samples showed higher
water loss and solid gain. Increase in the time of cooking decreased
the brightness of all the samples. Microwave pretreated
samples showed higher ‘b’ values than conventionally pretreated
ones. There was no significant difference (P£0.05) in texture profile
analysis parameters except for hardness. Hardness decreased
with increase in time of cooking and sugar concentration. Second
order regression model was developed for water loss and solid gain
of microwave and conventional pretreated watermelon rind.
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słowa kluczowe
osmotic dehydration, watermelon, rind, microwave, texture
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