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Development and optimization of processing techniques for intermediate moisture muskmelon chunks
Muskmelon (Cucumis melo ) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various combinations...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804771/ https://www.ncbi.nlm.nih.gov/pubmed/31660139 http://dx.doi.org/10.1002/fsn3.1183 |
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author | Din, Ahmad Nadeem, Muhammad Saeed, Farhan Ahmad, Muhammad Haseeb Tufail, Tabussam Bader Ul Ain, Huma Mushtaq, Zarina Hussain, Shahzad Anjum, Faqir Muhammad |
author_facet | Din, Ahmad Nadeem, Muhammad Saeed, Farhan Ahmad, Muhammad Haseeb Tufail, Tabussam Bader Ul Ain, Huma Mushtaq, Zarina Hussain, Shahzad Anjum, Faqir Muhammad |
author_sort | Din, Ahmad |
collection | PubMed |
description | Muskmelon (Cucumis melo ) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various combinations of sugar and glycerol and same levels of potassium metabisulphite, potassium sorbate, calcium chloride, and citric acid. It was observed a gradual decrease in TSS (56.53–53.28), vitamin C level in all treatments with the passage of time. The declining trend in ascorbic acid (25.49–21.63 mg/100 g) content of muskmelon chunks was increased as a function of storage. Sensory results showed that there was declining trend in the scores obtained for color parameter, that is, L (*) from 60.23 to 55.98. The overall results showed that combination of different additives contributed best values (T(3)) for flavor (7.70), taste (8.15), vitamin C (25.60 mg/100 g), and pH (5.16) as compared to other treatments. Conclusively, developed chunks of treatment 3 are physicochemical and organoleptically considered best, as it is helpful to sustain life stability of muskmelon and enhance its marketability. |
format | Online Article Text |
id | pubmed-6804771 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-68047712019-10-28 Development and optimization of processing techniques for intermediate moisture muskmelon chunks Din, Ahmad Nadeem, Muhammad Saeed, Farhan Ahmad, Muhammad Haseeb Tufail, Tabussam Bader Ul Ain, Huma Mushtaq, Zarina Hussain, Shahzad Anjum, Faqir Muhammad Food Sci Nutr Original Research Muskmelon (Cucumis melo ) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various combinations of sugar and glycerol and same levels of potassium metabisulphite, potassium sorbate, calcium chloride, and citric acid. It was observed a gradual decrease in TSS (56.53–53.28), vitamin C level in all treatments with the passage of time. The declining trend in ascorbic acid (25.49–21.63 mg/100 g) content of muskmelon chunks was increased as a function of storage. Sensory results showed that there was declining trend in the scores obtained for color parameter, that is, L (*) from 60.23 to 55.98. The overall results showed that combination of different additives contributed best values (T(3)) for flavor (7.70), taste (8.15), vitamin C (25.60 mg/100 g), and pH (5.16) as compared to other treatments. Conclusively, developed chunks of treatment 3 are physicochemical and organoleptically considered best, as it is helpful to sustain life stability of muskmelon and enhance its marketability. John Wiley and Sons Inc. 2019-08-30 /pmc/articles/PMC6804771/ /pubmed/31660139 http://dx.doi.org/10.1002/fsn3.1183 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Din, Ahmad Nadeem, Muhammad Saeed, Farhan Ahmad, Muhammad Haseeb Tufail, Tabussam Bader Ul Ain, Huma Mushtaq, Zarina Hussain, Shahzad Anjum, Faqir Muhammad Development and optimization of processing techniques for intermediate moisture muskmelon chunks |
title | Development and optimization of processing techniques for intermediate moisture muskmelon chunks |
title_full | Development and optimization of processing techniques for intermediate moisture muskmelon chunks |
title_fullStr | Development and optimization of processing techniques for intermediate moisture muskmelon chunks |
title_full_unstemmed | Development and optimization of processing techniques for intermediate moisture muskmelon chunks |
title_short | Development and optimization of processing techniques for intermediate moisture muskmelon chunks |
title_sort | development and optimization of processing techniques for intermediate moisture muskmelon chunks |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804771/ https://www.ncbi.nlm.nih.gov/pubmed/31660139 http://dx.doi.org/10.1002/fsn3.1183 |
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