International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1156) Last page : (1162)
Article doi: http://dx.doi.org/10.18782/2320-7051.5431
Shelf Stability of Apple and Pineapple Crisps in Different Packages
Swaroopa G.1* and K. Umadevi2
1&2Department of Foods & Nutrition, Post Graduate and Research Centre,
Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana-500030, India
*Corresponding Author E-mail: gswaroopa12@gmail.com
Received: 5.08.2017 | Revised: 14.08.2017 | Accepted: 16.08.2017
ABSTRACT
The shelf-life of osmotically dehydrated apple and pineapplefruit crisps packed in three different packaging materials viz., LDPE, HDPE and MLP for 15and 30 days and consumer acceptability was studied. Ten-member trained and fifty-member untrained panels were involved in the sensory and consumer acceptance evaluation, respectively. Panelists evaluated the color, flavor, crispiness, sweetness and overall acceptability of the somatically dehydrated fruit crisps using 5-point hedonic.Sensory evaluation showed no significant differences in color, flavor, crispiness, sweetness and overall acceptability of apple crisps stored in MLP, but those stored in HDPE were significantly better. Apple crisps stored in LDPE packs received consistently poor scoring. Pineapple crisps stored in MLP were better than crisps stored in HDPE. Consumers’ acceptance was very good and showed no significant differences in the scores for any of the sensory attributes of apple and pine apple crisps.
Key words: Apple, Pineapple, physico-chemical, Sensory, Storage, Packaging, Consumer acceptability.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Swaroopa, G. and Umadevi, D., Shelf Stability of Apple and Pineapple Crisps in Different Packages, Int. J. Pure App. Biosci.5(4): 1156-1162 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5431
