Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

Phimpharian, Chanchira; Jangchud, Anuvat; Jangchud, Kamolwan; Therdthai, Nantawan; Prinyawiwatkul, Witoon; No, Hong Kyoon

doi:10.1111/j.1365-2621.2011.02579.x

Cited by 59 publications

(75 citation statements)

References 19 publications

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“…Gayathtri and Uthira (2008) also reported an increase in TSS in protein enriched mango-papaya blended fruit bar. In a similar result, Phimpharian et al (2011) reported an increase in TSS (from 82.42-86.9) in pineapple leather snack. Bhardwaj (2013) also observed an increase in TSS values in stored kinnow juice.…”

Section: Changes In Total Soluble Solids (%)supporting

confidence: 56%

Studies on the development and storage of cocoa -mulhati guava based products

Pawar

Sharma

Garg

et al. 2017

AJDFR

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Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physicochemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa-mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.

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Section: Changes In Total Soluble Solids (%)supporting

confidence: 56%

Studies on the development and storage of cocoa -mulhati guava based products

Pawar

Sharma

Garg

et al. 2017

AJDFR

View full text Add to dashboard Cite

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“…For treatment, maximum mean score was observed in T1 (7.7) while minimum mean score was observed in T0 (1.7). These results were in harmony with the observation of Dermesonlouoglou et al [22] who reported 54.55% decrease in flavor scores of osmo-dehydrofrozen tomatoes, during 12 months' storage.…”

Section: Flavorsupporting

confidence: 91%

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

Zeeshan¹,

Sa²,

Ayub³

et al. 2017

J Food Process Technol

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The experiment was conducted to develop candy from Dhakki dates picked at Khalal stage. Physicochemical and sensory characteristics like moisture, pH, TSS, color, flavor, texture and overall acceptability were studied for total period of six months. Candy was prepared from 5 different sugar concentrations, i.e., T0 (control), T1 (20%), T2 (40%), T3 (60%), and T4 (70%). Among them, best treatment was identified on the basis of overall acceptability. Candy prepared from T3 (60%) proved to be best but the candy prepared from T2 (40%) was equally good. The least acceptable was the candy of T1 followed by T4. Sensorial properties, moisture and pH decreased while TSS increased during six months of storage. Candy packed in HDPE bags can be kept safely up to six months.

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“…The mean were separated by applying LSD test at 5% probability level (Table 1). In a similar result, Phimpharian et al [11] reported an increased in TSS (from 82.42-86.9).…”

Section: Tsssupporting

confidence: 59%

Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

Khan¹

2015

J Food Process Technol

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The aim of the study was to evaluate a suitable combination of guava pulp, Apple pulp and sucrose solution for the preparation of guava and apple blend leather, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were wrapped in the aluminum foil and evaluation was carried out for total period of 90 days. Physiochemical analysis, acidity, pH, brix 0 and sensory characteristics of color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of guava and apple blend pulp was 8 brix0 when sucrose solution was added in different ratio, Then TSS of guava and apple blend leather was increased from 56.53g to 58.37a during storage. Maximum increased was observed T1 (20a%), while lowest value was observed in followed by T0 (13.93f%). The pH of guava and apple blend pulp was 4, then the pH of guava and apple blend leather was decreased from 3.86g to 3.68a for the period of storage. Maximum reduced was perceived in T1 (5.03c%), in compare minimum fall was observed in T0 (4.13f%). The Titratable acidy of guava and apple blend leather was increased from 1.27g to 1.46a for the period of storage. Supreme increased was perceived in T0 (19.47%), while lowest raise was observed in T2 (15.38%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of guava and apple blend leather was reduced from 7.33g to 5.27a for the period of storage. Supreme decreased was perceived in T0 (41.67%), while lowest fall was observed in T2 (18.75%). Mean totals of juries for the taste of guava and apple blend leather was reduced from 6.83g to 4.80a for the period of storage. Maximum reduced was detected in T0 (44.4%), while lowest fall was observed in T2 (21.25%). Mean scores of judges for the texture of guava and apple blend leather was reduced from 700g to 5.07a for the period of storage. Maximum decreased was perceived in T0 (38%), while lowest fall was observed in T0 (18.75%). Mean scores of juries for the overall acceptability of guava and apple blend leather was reduced from 7.07g to 5.03a throughout the storage. Maximum decreased was perceived in T0 (42.31%), while lowest fall was observed in T2 (20%). Statistically result was showed that the treatment T2 was found most acceptable both Physiochemical and organoleptically.

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Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations

Cited by 59 publications

References 19 publications

Studies on the development and storage of cocoa -mulhati guava based products

Studies on the development and storage of cocoa -mulhati guava based products

Physicochemical and Sensory Evaluation of Dhakki Dates Candy

Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

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