International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (1470) Last page : (1477)
Article doi: http://dx.doi.org/10.18782/2320-7051.5334

Effect of Canning Variables on Physical Biochemical and Microbial Parameters of Peas

Hirpara Neha J.*, Cholera S. P., Vaishali C. C. and Hirpara Nikhil J.
Processing and Food Engineering, Junagadh Agricultural University, Junagadh, Gujarat 362001
*Corresponding Author E-mail: hirparaneha7@gmail.com
Received: 27.07.2017  |  Revised: 30.08.2017   |  Accepted: 4.09.2017  

 ABSTRACT

The freshly harvested green peas (cv., Goldy) were used for the experimental work. The experiment was conducted at department of processing and food engineering, Junagadh agricultural university during 2016-17.The canning of fresh green peas was carried out at different levels of preservatives (0.05 % citric acid, 0.05 % citric acid + 0.05 % ascorbic acid, 0.5 % citric acid + 0.10 % ascorbic acid and no preservatives) and brine solution (1 % and 2 %), whereas sample to solution ratio of 65:35 (w/w) and head space of 10 mm were kept constant throughout the experiment.The physical parameters of fresh peas, viz., weight (100 peas), firmness, maximum & minimum diameter, biochemical parameters, viz., moisture content, protein content, total carbohydrate content, pH, ascorbic acid, crude fiber and fat content as well as microbial parameters, viz., E. coli, Salmonella and Total Plate Count of  canned peas were determined as per the standard analytical methods and the observations were carried out at an interval of 45 days (i.e., 0, 45 and 90 days of storage). The physical, biochemical and microbial analysis of canned peas at 90th day of storage, the treatment T6 ­ (P3B2) (0.5 % citric acid + 0.10 % ascorbic acid + 2 % brine solution) was found to be the best among all the treatments.
Key words: Vegetables, Ascorbic acid, E. coli, Fiber, Fat

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Hirpara N.J., Cholera, S.P., Vaishali, C.C. and Hirpara, N. J., Effect of Canning Variables on Physical Biochemical & Microbial Parameters of Peas, Int. J. Pure App. Biosci.5(5): 1470-1477 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5334