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• W129129064 abstract "The present trend where modern housewives have limited time in preparing food andalso the food industry and services need ingredients in convenience form in order tocut down extensive labour, has led to the increase of ready to use food ingredient .With this in mind, ready to use shallots (Allium ascalonium) is able to satisfy theneeds of retail and institutional consumers. Studies on physico-chemical changes,microbiological test and sensory evaluation for development of processingtreatments of shallot puree using mild heat and acidification were carried out. The Lvalue (L*) and hue angle (Hab) of shallot puree increased significantly (p<0.05)during 8 weeks storage at 5±1°C (85-95% RH), whilst, the chroma value (C*)decreased significantly (p<0.05). Total plate count (TPC) slowly increased during storage period in all samples. The yeast and mould count increased in both acidifiedand control samples, whilst, the increment of coliforms was only detected in controlsample. However, the mean scores on colour, odour and overall acceptabilitydecreased significantly (p<0.05) during storage period for all samples. Total solublesolid (TSS) and pH value slowly decreased during storage period. Sample that wasacidified + heated could be kept for 8 weeks at 5±1°C (85-95% RH) followed by 7weeks for acidified sample. The shelf life of less than 2 weeks was obtained for bothheated and control samples.The optimal conditions of modified atmosphere storage were investigated, in order toprovide a basis for the development of modified atmosphere packs for shallot puree.Qualities of shallot puree were tested at different atmospheric condition (with orwithout S, 10, 15 and 20% CO₂) and temperatures (5, 15 and 25) ±1°C by usingOny/LLDPE and PET/PE/A1/PE as packaging materials. The carbon dioxide contentin shallot puree packed with Ony/LLDPE decreased significantly (p<0.05) for alltreatments during 12 weeks of storage, whilst the oxygen content increasedsignificantly (p<0.05). The L value (L*) and hue angle (Hat,) showed significant(p<0.05) increased in all samples: However, the chroma value (C*) and organolepticevaluation decreased significantly (p<0.05) throughout the storage period. TPC andLactobacillus spp. count increased slowly during storage period in all samples.However, the population of coliform, yeast and mould count and Pseudomonas spp.count were undetected in all samples. The pH value and TSS decreased significantly (p<0.05) in shallot puree packed with different carbon dioxide contents andpackaging materials during storage period. Shallot puree packed in Ony/LLDPEwith 10% carbon dioxide was found to be the best treatment for extending thestorage life up to 12 weeks at 5±1°C (85-95% RH). The quality changes of shallotpuree stored at 10 % C02 and packed in OnylLLDPE was studied in bulk formthrough out storage. There was a significant (p<0.05) increase in the L value (L *)and hue angle (Bab) but not in chroma value (C*) (p<0.05) for both treatments.There is a highly significant decrease (p<0.05) in sugar (fiuctose, glucose andsucrose) content of shallot puree throughout storage, whilst, total sugar showed nosignificant (p>0.05) difference between treatments during storage. Volatile oil ofshallot puree contained sulphur group as major compounds. TPC and Lactobacillusspp. count gradually increased until the end of storage period." @default.
• W129129064 created "2016-06-24" @default.
• W129129064 creator A5058265197 @default.
• W129129064 date "2008-01-01" @default.
• W129129064 modified "2023-09-27" @default.
• W129129064 title "Development of Bulk Packaging and Storage of Shallot (Allium Ascalonium) Puree" @default.
• W129129064 hasPublicationYear "2008" @default.
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