Citation
Raju P. S., . and Tanushree Maity, . Development of shelf stable tomato rasam paste using hurdle technology. pp. 171-177. ISSN 22317546
Abstract
The objectives of this work were to develop ready-to-use tomato rasam paste using hurdle technology involving water activity (aw) temperature pH and preservative as hurdles and evaluation of shelf stability of the developed product. Physico-chemical characteristics such as pH titratable acidity (TA) colour changes and microbiological profiles were evaluated during storage of 4 months at ambient temperature (AT 28 4C) and 37C. Hunter color analysis showed significant (P0.05) decrease in the lightness (L) and redness (a) while yellowness (b) of paste increased during storage at both the storage temperatures. The L value decreased from 27.23 to 20.78 and 18.23 in samples stored at AT and 37C respectively while a values decreased from 34.29 to 30.02 and 31.21 in samples stored at AT and 37C respectively. The paste was found to be acceptable on sensory scale after 4 months of storage at ambient temperature. The quality of paste in terms of sensory colour attribute was found to be deteriorated in sample stored at higher (37C) temperature.
Download File
Full text available from:
Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(25).pdf
|
Abstract
The objectives of this work were to develop ready-to-use tomato rasam paste using hurdle technology involving water activity (aw) temperature pH and preservative as hurdles and evaluation of shelf stability of the developed product. Physico-chemical characteristics such as pH titratable acidity (TA) colour changes and microbiological profiles were evaluated during storage of 4 months at ambient temperature (AT 28 4C) and 37C. Hunter color analysis showed significant (P0.05) decrease in the lightness (L) and redness (a) while yellowness (b) of paste increased during storage at both the storage temperatures. The L value decreased from 27.23 to 20.78 and 18.23 in samples stored at AT and 37C respectively while a values decreased from 34.29 to 30.02 and 31.21 in samples stored at AT and 37C respectively. The paste was found to be acceptable on sensory scale after 4 months of storage at ambient temperature. The quality of paste in terms of sensory colour attribute was found to be deteriorated in sample stored at higher (37C) temperature.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Tomatoes |
| AGROVOC Term: | Fruit purees |
| AGROVOC Term: | Ready to cook foods |
| AGROVOC Term: | Hurdles |
| AGROVOC Term: | Storage stability |
| AGROVOC Term: | Water activity |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Preservatives |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Sensory evaluation |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/21983 |
Actions (login required)
 |
View Item |
