Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin

Winter melon is normally consumed in fresh form as it is easily perishable upon storage.Hence, this study was conducted with the aimed to increase the shelf life of this fruit by processing into canned purees. Two treatment methods were conducted on the samples namely thermal treatment and hurdle tr...

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Main Author: Wan Kamarudin, Wan Saidatul Syida
Format: Thesis
Language:English
Published: 2014
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/15286/
http://ir.uitm.edu.my/id/eprint/15286/1/TM_WAN%20SAIDATUL%20SYIDA%20WAN%20KAMARUDIN%20AS%2014_5.pdf
id uitm-15286
recordtype eprints
spelling uitm-152862016-11-10T01:47:04Z http://ir.uitm.edu.my/id/eprint/15286/ Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin Wan Kamarudin, Wan Saidatul Syida Biotechnology Food processing and manufacture Winter melon is normally consumed in fresh form as it is easily perishable upon storage.Hence, this study was conducted with the aimed to increase the shelf life of this fruit by processing into canned purees. Two treatment methods were conducted on the samples namely thermal treatment and hurdle treatment. Results from the phytochemical screening showed the presence of three phytochemicals in the WMP. Three phenolic acids were also identified by using. In physical and chemical analysis, hurdle treated (HT) WMP were found to improve the physical properties and retain the bioactive component.Sensory evaluation by quantitative descriptive analysis (QDA) showed that HT WMP was most preferred by panelist. The next stage of study was conducted on the shelf life of canned WMP samples stored at different temperatures (25°C, 5°C and -20°C) for 6 months. A gradual decreased in ascorbic acid content (AAC) and total phenolic content (TPC) were observed throughout 6 months of storage period. Antioxidant activity (AOA) of all treated purees experienced reduction especially purees stored at room temperature and higher losses were observed in DPPH and FRAP assays. Physicochemical analysis showed that both treatments resulted in decreasing pH, increasing in awand decreasing in L* but maintaining the a* and b* of WMP colour. All treated WMP count for mold and yeast and total plate count growth were within the acceptable limit « 5 log CFU/ml). The sensory evaluation showed that HT WMP were more preferred by panelists compared to TT WMP. Hence, by using HT, it is possible to improve not only the microbial stability but also the sensory quality of the puree. 2014 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/15286/1/TM_WAN%20SAIDATUL%20SYIDA%20WAN%20KAMARUDIN%20AS%2014_5.pdf Wan Kamarudin, Wan Saidatul Syida (2014) Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin. Masters thesis, Universiti Teknologi MARA.
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Biotechnology
Food processing and manufacture
spellingShingle Biotechnology
Food processing and manufacture
Wan Kamarudin, Wan Saidatul Syida
Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
description Winter melon is normally consumed in fresh form as it is easily perishable upon storage.Hence, this study was conducted with the aimed to increase the shelf life of this fruit by processing into canned purees. Two treatment methods were conducted on the samples namely thermal treatment and hurdle treatment. Results from the phytochemical screening showed the presence of three phytochemicals in the WMP. Three phenolic acids were also identified by using. In physical and chemical analysis, hurdle treated (HT) WMP were found to improve the physical properties and retain the bioactive component.Sensory evaluation by quantitative descriptive analysis (QDA) showed that HT WMP was most preferred by panelist. The next stage of study was conducted on the shelf life of canned WMP samples stored at different temperatures (25°C, 5°C and -20°C) for 6 months. A gradual decreased in ascorbic acid content (AAC) and total phenolic content (TPC) were observed throughout 6 months of storage period. Antioxidant activity (AOA) of all treated purees experienced reduction especially purees stored at room temperature and higher losses were observed in DPPH and FRAP assays. Physicochemical analysis showed that both treatments resulted in decreasing pH, increasing in awand decreasing in L* but maintaining the a* and b* of WMP colour. All treated WMP count for mold and yeast and total plate count growth were within the acceptable limit « 5 log CFU/ml). The sensory evaluation showed that HT WMP were more preferred by panelists compared to TT WMP. Hence, by using HT, it is possible to improve not only the microbial stability but also the sensory quality of the puree.
format Thesis
author Wan Kamarudin, Wan Saidatul Syida
author_facet Wan Kamarudin, Wan Saidatul Syida
author_sort Wan Kamarudin, Wan Saidatul Syida
title Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_short Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_full Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_fullStr Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_full_unstemmed Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_sort effects of thermal and hurdle treatment on the stability of winter melon puree / wan saidatul syida wan kamarudin
publishDate 2014
url http://ir.uitm.edu.my/id/eprint/15286/
http://ir.uitm.edu.my/id/eprint/15286/1/TM_WAN%20SAIDATUL%20SYIDA%20WAN%20KAMARUDIN%20AS%2014_5.pdf
first_indexed 2023-09-18T22:53:30Z
last_indexed 2023-09-18T22:53:30Z
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