Browning and carotenoid oxidation in some high moisture fruit slices prepared by hurdle technique as compared with intermediate moisture fruits during storage.
Jayaraman K. S., Vibhakara H. S., Ramanuja M. N.
Author Affiliation: Defence Food Research Laboratory, Mysore-570 011, India.
Journal of Food Science and Technology (Mysore) 36 : 555-557
Abstract : Shelf stable high moisture fruit slices (moisture content 50-60%) were prepared from guava, pear, pawpaw and mango using hurdle technique (HT) and compared with the semi-moist slices prepared using intermediate moisture (IM) technique (moisture content 30-40%) during storage in flexible polymeric pouches under ambient condition (19-33°C). They were evaluated with respect to non-enzymatic browning (NEB) and pigment (carotene) oxidation besides component transfer. The results showed that high moisture HT fruits were significantly less susceptible to NEB and carotenoid oxidation during storage than IM fruits. Component transfer data and sensory evaluation showed that IM fruits exhibited higher weight and volume reduction and solute gain compared with HT fruits. The latter were less sweet due to lower solute gain and softer due to higher moisture.