Development and optimization of processing techniques for intermediate moisture muskmelon chunks

• Main Authors: Ahmad Din, Muhammad Nadeem, Farhan Saeed, Muhammad Haseeb Ahmad, Tabussam Tufail, Huma Bader Ul Ain, Zarina Mushtaq, Shahzad Hussain, Faqir Muhammad Anjum
• Format: Article
• Language: English
• Published: Wiley 2019-10-01
• Series: Food Science & Nutrition
• Subjects: intermediate moisture; muskmelon; physiochemical tests; sensory evaluation; storage behavior
• Online Access: https://doi.org/10.1002/fsn3.1183

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.