文章基本信息

标题：Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups
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作者：V. Saranya ; K. Uma Devi ; W. Jessie Suneetha 等
期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2019
卷号：35
期号：5
页码：1-9
DOI：10.9734/cjast/2019/v35i530200
语种：English
出版社：Sciencedomain International
摘要：The study aims to standardize papaya – black grape blend fruit rollups in proportions of 70:30, 60:40, 50:50 with experimental Ezidri food dehydrator and to compare them with 50:50 of control cabinet dryer rollups. Experimental Ezidri 50:50 ratio rollups were accepted by taste panel judges compared to other ratios and control sample. The results revealed that moisture content, TSS, thickness, pH, vitamin C, β – carotene, L*, a* and b* color values of fruit rollups decrease while, titrable acidity and microbial counts increase in storage period to 10 weeks at room temperature. It was concluded that Ezidri papaya – black grape sample showed superior qualities than control sample (cabinet) during storage.
关键词：Ezidri;cabinet;papaya;black grape;moisture;TSS;acidity;pH;microbial count;sensory evaluation