Development and optimization of processing techniques for intermediate moisture muskmelon chunks
Abstract 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 comb...
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doaj-710f246682364d09b6bc6106e367d61b2020-11-25T00:49:49ZengWileyFood Science & Nutrition2048-71772019-10-017103253326010.1002/fsn3.1183Development and optimization of processing techniques for intermediate moisture muskmelon chunksAhmad Din0Muhammad Nadeem1Farhan Saeed2Muhammad Haseeb Ahmad3Tabussam Tufail4Huma Bader Ul Ain5Zarina Mushtaq6Shahzad Hussain7Faqir Muhammad Anjum8Ayub Agricultural Research Institute Faisalabad PakistanInstitute of Food Science & Nutrition University of Sargodha Sargodha PakistanInstitute of Home & Food Sciences Government College University Faisalabad PakistanInstitute of Home & Food Sciences Government College University Faisalabad PakistanInstitute of Home & Food Sciences Government College University Faisalabad PakistanInstitute of Home & Food Sciences Government College University Faisalabad PakistanInstitute of Home & Food Sciences Government College University Faisalabad PakistanCollege of Food and Agricultural Sciences King Saud University Riyadh Saudi ArabiaThe University of the Gambia Serekunda GambiaAbstract 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 (T3) 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.https://doi.org/10.1002/fsn3.1183intermediate moisturemuskmelonphysiochemical testssensory evaluationstorage behavior |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ahmad Din Muhammad Nadeem Farhan Saeed Muhammad Haseeb Ahmad Tabussam Tufail Huma Bader Ul Ain Zarina Mushtaq Shahzad Hussain Faqir Muhammad Anjum |
spellingShingle |
Ahmad Din Muhammad Nadeem Farhan Saeed Muhammad Haseeb Ahmad Tabussam Tufail Huma Bader Ul Ain Zarina Mushtaq Shahzad Hussain Faqir Muhammad Anjum Development and optimization of processing techniques for intermediate moisture muskmelon chunks Food Science & Nutrition intermediate moisture muskmelon physiochemical tests sensory evaluation storage behavior |
author_facet |
Ahmad Din Muhammad Nadeem Farhan Saeed Muhammad Haseeb Ahmad Tabussam Tufail Huma Bader Ul Ain Zarina Mushtaq Shahzad Hussain Faqir Muhammad Anjum |
author_sort |
Ahmad Din |
title |
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_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_sort |
development and optimization of processing techniques for intermediate moisture muskmelon chunks |
publisher |
Wiley |
series |
Food Science & Nutrition |
issn |
2048-7177 |
publishDate |
2019-10-01 |
description |
Abstract 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 (T3) 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. |
topic |
intermediate moisture muskmelon physiochemical tests sensory evaluation storage behavior |
url |
https://doi.org/10.1002/fsn3.1183 |
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