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Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes

Paper ID Volume ID Publish Year Pages File Format Full-Text
19729 43122 2015 11 PDF Available
Title
Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes
Abstract

Papaya fruit is highly perishable resulting in around 25% postharvest losses which is further enhanced during storage and transportation. To prevent these losses intermediate moisture (IM) papaya cubes were developed using a novel combination technology including osmotic dehydration, blanching and infrared drying. These cubes were further hygienized by exposing to gamma radiation dose of 2 kGy. The final processed product could be stored up to 60 days at ambient temperature, whereas, the unprocessed freshly cut samples spoiled within 2 days. Nutritional analysis of IM cubes indicated nearly 5 fold increase in calorie value with significant increase in the per unit dry weight content of carbohydrate, protein, fibre, and functional bioactives such as ascorbic acid, carotenoids, and phenolics including flavonoids. The activity of oxidising enzymes, polyphenol oxidase and peroxidase, was reduced by 88 and 96%, respectively in IM papaya cubes. The functional properties in terms of antioxidant capacity and antimutagenic potential were improved. The processing ensured the microbiological safety of the product. Organoleptically the product was found to be well acceptable by the taste panellists. The findings thus could help reduce postharvest losses in papaya by providing a technology to make ready-to-eat (RTE) nutrient rich product.

Keywords
Osmotic dehydration; Infrared drying; Gamma radiation; Fruit; Physicochemical properties
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Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 10, 1 June 2015, Pages 69–79
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us