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Packaging and storage studies on tamarind (Tamarindus indica L.) pulp.
Pura Naik, J. and Nagalakshmi, S. and Balasubrahmanyam, N. and Shankaracharya, N. B. (2004) Packaging and storage studies on tamarind (Tamarindus indica L.) pulp. Journal of Food Science and Technology, 41 (3). pp. 348-351.
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Abstract
Colour, titratable acidity and tartaric acid in fresh commercially available tamarind pulps packaged in flexible pouches and stored under different conditions was investigated. Tamarind pulps with initial moisture contents of 20 and 17% were equilibrated to 54 and 55% RH, respectively. A moisture content of 24.0-25.5% equilibrating to 64% RH, was found safe for the storage of tamarind pulp. The product retained its overall quality in aluminium foil vacuum (AFV), aluminium foil air (AFA), metallized polyester polyethylene (MPET) and polypropylene (PP) pouches at refrigerated (4-6C) and ambient (27C/65% RH) conditions for up to 180 days; however, colour of the samples stored at ambient conditions was less than that of the refrigerated samples in all the packagings. Under accelerated conditions of 30-40% RH and 40C and 92% RH and 38C, the product showed significantly lower colour values than ambient and refrigerated samples. Tartaric acid and total acid values did not show significant differences irrespective of packaging and storage conditions. At 38C and 92% RH, the products in all the packages were discoloured, soggy and darkened. Both pulp samples followed almost the same storage quality pattern.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Tartaric acid; Sorption isotherm; Packaging material |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Users 197 not found. |
| Date Deposited: | 14 Jun 2011 05:47 |
| Last Modified: | 06 Jul 2015 08:28 |
| URI: | http://ir.cftri.res.in/id/eprint/7527 |
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