Optimization of pretreatments -blanching and additives was carried out for frozen pineapple slice... more Optimization of pretreatments -blanching and additives was carried out for frozen pineapple slices using response surface methodology (RSM). The effect of pre-treatments viz. blanching medium (10-20 Brix sucrose solution), calcium chloride (1000-2000 ppm) and ascorbic acid (200-400 ppm) was studied on hardness (N), colour (L*), syneresis (%) and sensory attributes (colour, aroma, taste, overall acceptability) of the frozen slices after thawing. A Central Composite Rotatable Design (CCRD) was used with six experiments at the central point. The data obtained were analysed employing multiple regression technique to generate suitable mathematical models. Quadratic models were found to fit well (R 2 , 96.72-99.99%) in describing the effect of variables on the responses studied. Optimization of the pretreatments was carried out by maximizing the hardness, L* and sensory responses while keeping the syneresis at minimum level. Compromised optimum values for blanching medium, calcium chloride and ascorbic acid levels were found to be 17 Brix, 1493 ppm and 300 ppm; respectively. The experimental and predicted values showed high correlation coefficients. The optimized pretreatment was found to be helpful in maintaining the quality of frozen pineapple slices in terms of texture, colour and syneresis.
A formulation for the development of a crispy texture of crust in vegetable snack after freezing ... more A formulation for the development of a crispy texture of crust in vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the frozen state (6.18 min) than the frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During frozen storage of 16 months at −20 ± 1 °C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed frozen snack was found to be microbiologically safe during the storage period.
The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and... more The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (Tg′′′) of the frozen-thawed pre-cut carrots was studied. Untreated frozen samples showed detrimental effects in texture and also excessive drip losses while the carrot tissue integrity was well retained in
Optimization of pretreatments -blanching and additives was carried out for frozen pineapple slice... more Optimization of pretreatments -blanching and additives was carried out for frozen pineapple slices using response surface methodology (RSM). The effect of pre-treatments viz. blanching medium (10-20 Brix sucrose solution), calcium chloride (1000-2000 ppm) and ascorbic acid (200-400 ppm) was studied on hardness (N), colour (L*), syneresis (%) and sensory attributes (colour, aroma, taste, overall acceptability) of the frozen slices after thawing. A Central Composite Rotatable Design (CCRD) was used with six experiments at the central point. The data obtained were analysed employing multiple regression technique to generate suitable mathematical models. Quadratic models were found to fit well (R 2 , 96.72-99.99%) in describing the effect of variables on the responses studied. Optimization of the pretreatments was carried out by maximizing the hardness, L* and sensory responses while keeping the syneresis at minimum level. Compromised optimum values for blanching medium, calcium chloride and ascorbic acid levels were found to be 17 Brix, 1493 ppm and 300 ppm; respectively. The experimental and predicted values showed high correlation coefficients. The optimized pretreatment was found to be helpful in maintaining the quality of frozen pineapple slices in terms of texture, colour and syneresis.
A formulation for the development of a crispy texture of crust in vegetable snack after freezing ... more A formulation for the development of a crispy texture of crust in vegetable snack after freezing and frying was standardized using different flours such as whole-wheat flour (WWF), refined wheat flour (RWF), rice flour (RF) and semolina (S). Formulation with 60% WWF, 20% RWF, 10% RF and 10% S was selected based on sensory characteristics (overall acceptability >7.8). Incorporation of RF significantly (P < 0.05) changed the texture of the raw snack as indicated by texture profile analysis. Higher levels of rice flour resulted in whitish color in raw as well as fried snacks. However, the cooking time was more in the snacks fried directly from the frozen state (6.18 min) than the frozen-thawed fried snack (4.35 min). Quality of the snacks in terms of color values, appearance and texture was found to be superior to the thawed fried snack. During frozen storage of 16 months at −20 ± 1 °C, the overall acceptability (OAA) and lightness was found to be decreased from the original value. Rancidity parameters in terms of free fatty acids, peroxide value and thiobarbituric acid showed a restricted rise with the progression of storage period. The developed frozen snack was found to be microbiologically safe during the storage period.
The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and... more The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (Tg′′′) of the frozen-thawed pre-cut carrots was studied. Untreated frozen samples showed detrimental effects in texture and also excessive drip losses while the carrot tissue integrity was well retained in
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