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Title: Organoleptic and chemical evaluation of osmotically processedApricot wholes and halves
Authors: Sharma, H R
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.  
Page(s): 350-356
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.5(5) [September-October 2006]

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