Abstract
Processing conditions were established for developing shelf stable ‘intermediate moisture’ (IM) cabbage and cauliflower. The new protocols were based on the hurdle technology (HT) - a mild heat treatment, addition of 1% Potassium meta bi sulphite as antimicrobial agent, partial dehydration to lower water activity (aw ) using two methods - Infrared drying (IR) and Tray drying (TD). The IM vegetables prepared were packed in 400 gauge polyethylene covers and treated with low doses of gamma radiation as major hurdle technologyand observed for shelf life stability at ambient conditions (30oC and 65% RH). The physical, chemical and pathological stability were monitored during storage. Infra-red dried (IR) vegetables treated with gamma radiation at 0.75-1.0 kGyyielded a product with improved rehydration potential, appearance and maximum nutrient retention up to 43.1%-44.6 % of vitamin C with maximum shelf life of 5 to 7 months.No significant changes were noticed in scores for color, taste, flavor, texture and overall acceptability during storage period. The growth of microbes were controlled throughout the study resulting in shelf stable IM vegetables. Among the four treatments studied, infrared dried with radiation dose of 0.75 kGy for cauliflower and1.0 kGy for cabbage was found to be best in obtaining high quality IM products with optimum sensory, microbial, nutritional quality and storability.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.