Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder

International Journal of Food Science and Technology

Volumn 47, Issue 8, 2012, Pages 1654-1659

  Kadam, Dattatreya M ^a,b   Wilson, Robin A ^a   Kaur, Varinder ^a   Chadha, Sonia ^a   Kaushik, Pratibha ^a   Kaur, Sumandeep ^a   Patil, Ramabhau T ^a   Rai, Deepak R ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

^b Iowa State University of Science and Technology   (United States)

Author keywords

Foam mat drying; Foaming agents; Microbial load; Physicochemical quality; Pineapple

Indexed keywords

ASCORBIC ACIDS; CALCIUM CONTENT; CARBOXY-METHYL CELLULOSE; EGG WHITE; FINE POWDERS; FUNGAL GROWTH; MICROBIAL LOADS; MICROBIAL QUALITY; PHYSICO-CHEMICAL QUALITY; PINEAPPLE; POWDERED SAMPLES; REDUCING SUGARS; STABILISER; TRICALCIUM PHOSPHATES;

BLOWING AGENTS; KETONES; ORGANIC ACIDS; PHOSPHORUS; SUGARS;

BIOMATERIALS;

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); FUNGI;

EID: 84864004875     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03016.x     Document Type: Article

References (25)

1. AOAC (1980). Official Methods of Analysis, 11th edn. Washington, DC: Association of official analytical chemists.
2. Chichester, C.O. (1986). Advances in Food Research (Advances in Food and Nutrition Research). Pp. 116-119. Boston: Academic Press.
3. Fernandez, R., Norena, C.P.Z., Silveira, S.T. & Brandelli, A. (2007). Osmotic dehydration of muskmelon (Cucumis melo): influence of blanching and syrup concentration. Journal of Food Processing and preservation, 31, 392-405.
4. Fisher, I. (1971). Modern Food Analysis. Pp. 22. Washington, DC: Freeman & Co.
5. Hajare, S., Dhokane, V., Shashidhar, R., Saroj, S.D., Sharma, A. & Bandekar, J.R. (2006). Radiation processing of minimally processed pineapple (Ananas comosus Merr.): effect on nutritional and sensory quality. Journal of Food Science, 71, 501-505.
6. Harrigan, W.F. & McCance, M.E. (1966). Laboratory Methods in Microbiology. Pp. 362. New York: Academic Press.
7. Hymavathi, T.V. & Khader, V. (2005). Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. Journal of Food Composition and Analysis, 18, 181-192.
8. Kadam, D.M., Lata, Samuel, D.V.K. & Pandey, A.K. (2005). Influence of different treatments on dehydrated cauliflower quality. International Journal of Food Science and Technology, 40, 849-856.
9. Kadam, D.M., Samuel, D.V.K. & Parsad, R. (2006). Optimisation of pre-treatments of solar dehydrated cauliflower. Journal of Food Engineering, 77, 659-664.
10. Kadam, D.M., Samuel, D.V.K., Chandra, P. & Sikarwar, H.S. (2008). Impact of processing treatments and packaging materials on some properties of stored dehydrated cauliflower. International Journal of Food Science and Technology, 43, 1-14.
11. Kadam, D.M., Nangare, D.M. & Oberoi, H.S. (2009). Influence of pre- treatment on microbial load of stored dehydrated onion slices. International Journal of Food Science and Technology, 44, 1902-1908.
12. Kadam, D.M., Wilson, R.A. & Kaur, S. (2010). Determination of biochemical properties of foam mat dried mango powder. International Journal of Food Science and Technology, 45, 1626-1632.
13. Martin, J.R. (1950). Use of acid, Rose Bengal and Streptomycin in the plate method for estimating soil fungi. Soil Science, 69, 215-217.
14. Marwaha, R.S. & Pandey, S.K. (2006). Suitability of cultivars and methods for the production of dehydrated chips. Potato-Journal, 33, 110-117.
15. Morton, J. (1987). Pineapple. In: Fruits of Warm Climates (edited by J.F. Morton). Pp. 18-28. Miami: Florida Flair Books.
16. Murali Krishna, M., Najundaswamy, A.M. & Siddappa, G.S. (1969). Guava powder-preparation, packaging and storage studies. Journal of Food Science and Technology, 6, 93-98.
17. Pereira, E.A., Machado, M.T., Borges, S.V., Maia, M.C.A. & Augusta, I.M. (2008). Influence of osmotic agent on the physiochemical composition and drying kinetics of Gala apples. Revista-Ciencia-Agronomica, 39, 173-176.
18. Prothon, F., Ahrne, L.M., Funebo, T., Kidman, S., Langton, M. & Sjoholm, I. (2001). Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics. Lebensmittel-Wissenschaft und -Technologie, 34, 95-101.
19. Radwan, H.M. & Lobna, A.M.H. (2002). Production of tomato powder and dried slices for use in some foodstuffs. Egyptian Journal of Agricultural Research, 80, 1751-1762.
20. Rangana, S. (1995). Hand Book of Analysis and Quality Control for Fruits and Vegetable Products, 2nd edn. Pp. 1112. New Delhi: Tata McGraw- Hill publication Co. Ltd.
21. Ratti, C. & Kundra, T. (2006). Foam-mat drying: energy and cost analysis. Canadian Biosystems Engineering, 48, 27-32.
22. Sadasivam, S. & Manickam, A. (1996). Biochemical Methods, 2nd edn. New Delhi and Coimbatore: New Age International (P) Ltd. Publisher.
23. Sagar, V.R. (1995). Studies on Cabinet Drying and Storage of Ripe Mango Slices. Ph.D. Thesis, New Delhi: Indian Agricultural Research Institute.
24. Saxena, S., Mishra, B.B., Chander, R. & Sharma, A. (2009). Shelf stable intermediate moisture pineapple (Ananas comosus) slices using hurdle technology. LWT - Food Science and Technology, 42, 1681-1687.
25. Tayeb, A.M. (1994). Solar-augmented foam-mat drying of fruits. Renewable Energy, 4, 283-289.