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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.5 [2006] >
NPR Vol.5(5) [September-October 2006] >
| Title: | Organoleptic and chemical evaluation of osmotically processedApricot wholes and halves |
| Authors: | Sharma, H R
Pooja
Verma, Ranjana |
| Keywords: | Processed fruits
Apricot
Prunus armeniaca cv. ‘New Castle’
Osmotic processing
Organoleptic evaluation |
| Issue Date: | Oct-2006 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.8 — A23B 7/00, A23B 7/08. |
| Abstract: | Apricot fruit (Prunus armeniaca Linn. cv.
‘New Castle’) wholes and
halves before and after blanching, pricking and lye treatment were subjected to
osmotic treatment in sucrose syrups of varying strengths (50, 60 and 70%) for 24
hours under ambient conditions followed by draining and partial drying to an intermediate moisture range. The
intermediate moisture products (fresh and stored) were subjected to an
organoleptic and chemical evaluation. Apricot halves treated in heavy syrup were
found to be more acceptable than whole fruits treated similarly. A slight
changes in sensory quality and some of the chemical attributes occurred during 3
months of storage. Lye treatment resulted in better quality products as adjudged
by the judges. The samples having high contents of sugar and brix : acid ratios
had higher overall organoleptic acceptability. From the study it was concluded
that osmotic processing could process apricots in to raisin like intermediate
moisture products. The process is simple, economical and non-destructive with
least wastage of fruit during processing.
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| Page(s): | 350-356 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.5(5) [September-October 2006]
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