Journal of Food Technology and Preservation

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Research Article - Journal of Food Technology and Preservation (2018) Volume 2, Issue 2

Evaluation of moisture sweetened intermediate Prunus persica L. cubes.

This research was carried out on peach cubes preserved in sweeteners (sucrose and glucose) with
different concentration followed by oven dehydration. Samples with different sweeteners solution i.e.
sucrose, glucose individual and in combination with different concentration such as sucrose (40, 50, 60)
°brix and sucrose+glucose (40, 60) °brix were prepared. The peach cubes were kept in sweeteners
solution for 24 hours and stored at 20-25°C. The treatments were PC0 (peach cubes+distilled water),
PC1 (peach cubes+40 °brix sucrose solution+0.1% citric acid+0.067% potassium metabisulphite), PC2
(peach cubes+50 °brix+0.1% citric acid+0.067% potassium metabisulphite), PC3 (peach cubes+60
°brix+0.1% citric acid+0.067% potassium metabisulphite), PC4 (peach cubes+40 °brix sucrose and
glucose+0.1% citric acid+0.067% potassium metabisulphite), PC5 (peach cubes+60 °brix sucrose and
glucose+0.1% citric acid+0.067% potassium metabisulphite. All the samples were analyzed physic
chemically i.e. for total soluble solid (°brix), acidity (%), ascorbic acid (mg/100g), sugar acid ratio,
reducing sugar (%), non-reducing sugar (%) and pH. During this research work increased was
observed in TSS (total soluble solid) from 10.89 to 16.78 °brix, acidity from 0.61 to 0.71%, reducing
sugars from 9.75 to 11.83, similarly decreased was observed in pH from 3.47 to 3.30 sugar acid ratio
from 23.56 to 17.69, ascorbic acid from 9.93 to 4.09, non-reducing sugar from 15.23 to 14.01. During
sensory evaluation treatments PC3, PC2 was found best during storage period. Statistical analysis
demonstrated that applied treatments and storage intervals had significant (P<0.05) consequences on
physicochemical analysis of intermediate moisture Prunus persica L. cubes.

Author(s): Nageena Qayyum, Muhammmad Ayub, Humera Rani, Tabish Abdul Razzaq

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