Effect of processing treatments on the organoleptic and physicochemical quality of shallot puree upon storage

Hasimah Hafiz Ahmad, . and Normah Omar, . and Rafiah Hasanah Mohd. Yusof, . Effect of processing treatments on the organoleptic and physicochemical quality of shallot puree upon storage. pp. 43-51. ISSN 1394-9829

The effects of processing treatments on the organoleptic and physicochemical quality of shallot puree and the possibility of extending its storage life by acidification heating and chilling methods were studied. Shallot (Allium cepa L.) puree were prepared and subjected to four treatments viz. (a) acidification with citric acid to pH 4.4 and chilled (AC) (b) heated to 60 C and chilled (HC) (c) acidification with citric acid to pH 4.4 heated to 60 C and chilled (AHC) and (d) chilled (C). Samples were evaluated at 2-week intervals together with freshly prepared samples. Sensory pH total titratable acidity colour and total volatile oil evaluations were conducted. The AHC treatment allowed shallot puree in aluminium laminate packaging to be kept for 8 weeks. This treatment was better than either acidification or heating alone (under chilled storage) and produced ready-to-use products that were acceptable for cooking. In terms of colour attractiveness AHC AC HC and C treatments gave attractive colour in descending order. Under chilled storage heating improved colour of samples but acidification was better than heating. Acidification together with heating followed by chilled storage in aluminium laminate bags produced shallot puree with better and comparable colour to fresh shallot puree up to a shelf life of 8 weeks.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/37-1/Shallot%20Pur...

Abstract

The effects of processing treatments on the organoleptic and physicochemical quality of shallot puree and the possibility of extending its storage life by acidification heating and chilling methods were studied. Shallot (Allium cepa L.) puree were prepared and subjected to four treatments viz. (a) acidification with citric acid to pH 4.4 and chilled (AC) (b) heated to 60 C and chilled (HC) (c) acidification with citric acid to pH 4.4 heated to 60 C and chilled (AHC) and (d) chilled (C). Samples were evaluated at 2-week intervals together with freshly prepared samples. Sensory pH total titratable acidity colour and total volatile oil evaluations were conducted. The AHC treatment allowed shallot puree in aluminium laminate packaging to be kept for 8 weeks. This treatment was better than either acidification or heating alone (under chilled storage) and produced ready-to-use products that were acceptable for cooking. In terms of colour attractiveness AHC AC HC and C treatments gave attractive colour in descending order. Under chilled storage heating improved colour of samples but acidification was better than heating. Acidification together with heating followed by chilled storage in aluminium laminate bags produced shallot puree with better and comparable colour to fresh shallot puree up to a shelf life of 8 weeks.

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Item Type:	Article
AGROVOC Term:	Shallots
AGROVOC Term:	Vegetable purees
AGROVOC Term:	Organoleptic properties
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Storage
AGROVOC Term:	Quality
AGROVOC Term:	Processing of foods
AGROVOC Term:	Storage life
AGROVOC Term:	Acidification
AGROVOC Term:	Heating
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24564

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