Vol. 3 (4) : July-August 2012 issue
Green Farming Vol. 3 (4) : 469-471 (July-August, 2012)
Quality study of jackfruit candy in different types of packaging materials
M.S. SREEDEVI1, V. PALANIMUTHU2, G. NAGARAJA3* and C.J. RAGHUPATI4
Deptt. of Agricultural Engineering, University of Agricultural Sciences, GKVK, Bangalore - 560 065 (Karnataka)
Designation : 1Assistant Professor, 2Head & Research Engg., 3,4M.Tech Scholar *(nagutech2007@gmail.com)
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. :
Total Pages : 3
Received : 07 December 2011
Revised accepted : 23 May 2012
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Citation :
M.S. SREEDEVI, V. PALANIMUTHU, G. NAGARAJA and C.J. RAGHUPATI. 2012. Quality study of jackfruit candy in different types of packaging materials. Green Farming Vol. 3 (4) : 469-471 ; July-August, 2012
ABSTRACT
The study was conducted in the Department of Agricultural Engineering, UAS, GKVK, Bangalore. Jackfruit candy was prepared using 40/50/60°B sugar syrup concentration, packed in MPP pouches, PP pouches and PET jars and stored at room temperature for 6 months. The storage stability, microbial and sensory changes were evaluated periodically during storage. The candy samples stored in MPP pouches recorded higher percentage of nutritional retention and minimum microbial count than the samples in PP pouches and PET jars at end of 90 days. A reduction of titrable acidity, ascorbic acid and ?-carotene were observed in the samples irrespective of the package materials. The sensory evaluation scores of the candy packed in MPP pouches were found to be higher than by the samples packed in PP pouches and PET jars.
Key words :
Bio-chemical quality, Jackfruit candy, Packaging materials, Storage period.
