Evaluation of apple cultivars for dehydration

被引：0
|
作者：
Sharma, KD [1 ]
Alkesh [1 ]
Kaushal, BBL [1 ]
机构：
[1] Dr YS Parmar Univ Hort & Forestry Nauni, Dept Post Harvest Technol, Solan 173230, Himachal Prades, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2006年 / 43卷 / 02期
关键词：
apple variety; dehydration; storage; polyethylene pouches; laminated pouches; sensory quality;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Apple (Malus domestica Borkh) varieties 'Aziza', 'Michal', 'Chahla', 'EC-161286', 'EC-38727', 'Parlin's Beauty', 'Red Baron', 'Cox's Orange Pippin' and 'Tropical Beauty' grown at lower elevations of Himachal Pradesh were evaluated for the preparation of dehydrated rings in cabinet. drier at 60 +/- 2 degrees C. Dehydrated rings packed in polyethylene and laminated pouches up to 6 month indicated an increase in reducing sugars, moisture, non-enzymatic browning (NEB) and decrease in total Sugars, SO2, ascorbic acid and overall acceptability. These changes were minimum in laminated pouches packed samples. The varieties 'Cox's Orange Pippin', 'Red Baron' and 'Chahta' were found better for the production of dehydrated rings.
引用
收藏
页码：177 / 181
页数：5
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