Physicochemical properties and microbiological safety of steam-blanched frozen kuini (Mangifera odorata) pulp
Kuini is an underutilize fruit and rich in nutrients. However, its short shelf life at ambient temperature limits the availability and applications of this fruit. The purpose of this study was to explore the physicochemical and safety of kuini (Mangifera odorata) pulp. Steam blanching (SB) treatment...
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| Published in: | Food Research (Online) Vol. 6; no. Supplementary 2; pp. 284 - 291 |
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| Main Authors: | , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
04-08-2023
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| Online Access: | Get full text |
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| Summary: | Kuini is an underutilize fruit and rich in nutrients. However, its short shelf life at ambient temperature limits the availability and applications of this fruit. The purpose of this study was to explore the physicochemical and safety of kuini (Mangifera odorata) pulp. Steam blanching (SB) treatments were given to the kuini pulp for 5 mins (S5), 10 mins (S10) and 15 mins (S15). Kuini with no treatment is considered as Control (S0). The pH and total soluble solid of steam-blanched kuini showed no significant difference (p>0.05). However, viscosity rapidly decreased from 8.28±0.42 millipascal/second to 6.71±0.26 millipascal/second. S15 recorded the highest moisture content as compared to the other treatments. S10 showed the highest total dietary fibre and vitamin A, while S5 recorded the highest in total sugar (19.86±0.16) and total soluble solids (18.06±0.6). Total soluble solids and total sugar were related to each other in all the treatments. No pathogens were detected showing that adequate steam blanching and freezing temperature were given to all samples. Physicochemical, minerals, vitamins and microbiological analysis of kuini pulp may indicate that the pre-treatment studied with proper storage conditions is sufficient and may impart health benefits when consumed or processed and therefore can be suggested as a good raw material source of functional food |
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| ISSN: | 2550-2166 2550-2166 |
| DOI: | 10.26656/fr.2017.6(S2).25 |