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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2017 , Volume 5, Issue 4
Page No. : 1617-1621
Article doi: : http://dx.doi.org/10.18782/2320-7051.5727
The Change of Sugars and Non Enzymatic Browning in Grape Pomace Powder during Storage after Drying and Packing
P. Mamatha1*, K. Vanajalatha2, Veena Joshi3 and S. Narender Reddy4
1,2&3Department of Fruit Science, College of Horticulture, SKLTSHU, Rajendranagar, Telangana
4Department of Crop Physiology, College of Agriculture, PJTSAU, Rajendranagar, Telangana
*Corresponding Author E-mail: mamatha.parevula@gmail.com
Received: 14.07.2017 | Revised: 28.07.2017 | Accepted: 30.07.2017
ABSTRACT
Fresh grape pomace was pretreated with T1 (KMS 1% + CaCl2 1%) and T2 (Citric acid 1% + KMS 0.5%) and dehydrated. The pomace powder thus obtained were packed in two packaging material viz., P1-Low density polyethylene (LDPE), P2- Metallised polyester (MP), and compared with control P3- without any packing. The samples were kept at ambient conditions (27±1°C and 60 70 per cent RH) for storage studies. The stored samples were analyzed initially and at monthly intervals for their sugars and non enzymatic browning upto 90 days. Among the treatments, interaction of Citric acid 1% + KMS 0.5% (T2) and metallised polyester (MP) had retained good quality pomace powder.
Keywords: Grape, Pomace powder, Sugars and Non Enzymatic Browning
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2320-7051.5727
Cite this article:
Mamatha, P., Vanajalatha, K., Joshi, V. and Reddy, S.N., The Change of Sugars and Non Enzymatic Browning in Grape Pomace Powder during Storage after Drying and Packing, Int. J. Pure App. Biosci. 5(4): 1617-1621 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5727
