黑梭鲈高附加值产品制备与贮藏技术的开发与标准化水果。垦都果生产技术的开发与标准化

K. Vivek
{"title":"黑梭鲈高附加值产品制备与贮藏技术的开发与标准化水果。垦都果生产技术的开发与标准化","authors":"K. Vivek","doi":"10.15414/JMBFS.3893","DOIUrl":null,"url":null,"abstract":"Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"DEVELOPMENT AND STANDARDIZATION OF TECHNOLOGY FOR PREPARATION AND STORAGE OF VALUE-ADDED PRODUCTS FROM KENDU (DIOSPYROS MELANOXYLON ROXB.) FRUIT. Development and standardization of technology for kendu fruit\",\"authors\":\"K. Vivek\",\"doi\":\"10.15414/JMBFS.3893\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.\",\"PeriodicalId\":22746,\"journal\":{\"name\":\"The Journal of Microbiology, Biotechnology and Food Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-03-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Journal of Microbiology, Biotechnology and Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15414/JMBFS.3893\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of Microbiology, Biotechnology and Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15414/JMBFS.3893","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

Kendu是一种营养丰富的时令水果,在印度广泛种植。它富含抗氧化剂、β-胡萝卜素和酚类物质。由于缺乏国家承认,这种水果仍然没有得到充分利用。由于保质期短和缺乏加工技术,水果的很大一部分会丢失。本工作探讨了垦度各种增值产品的开发和标准化技术,以避免垦度果实的变质和浪费。开发了蜜汁、果酱、粉状和棒状等产品,并对延长保质期的工艺进行了开发和优化。对苯甲酸钠(356.01 ppm)和硫酸钾(602.81 ppm)等化学防腐剂进行了优化。在4±2°c的条件下,在90天内获得了增值产品的最大消费者接受度和微生物稳定性,并研究了每种储存条件对产品的微生物、感官和理化性质的影响。贮藏期间各品种总酚含量均显著降低(p< 0.05)。从消费者接受度和微生物负荷中获得的结果显示,所有产品在储存期结束前都是可接受的。因此,可以在可用季节将kendu水果转换为增值产品,以增加市场货架上以水果为基础的产品的种类。这种增值改善了水果的商业种植,提高了人们的营养需求,并在经济可持续性方面提高了当地人的生计。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
DEVELOPMENT AND STANDARDIZATION OF TECHNOLOGY FOR PREPARATION AND STORAGE OF VALUE-ADDED PRODUCTS FROM KENDU (DIOSPYROS MELANOXYLON ROXB.) FRUIT. Development and standardization of technology for kendu fruit
Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信