Impact of pretreatment on colour and texture of watermelon rind
 
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1
Department of Food Process Engineering, SRM University, Kattankulathur, 603 203, India
2
Indian Institute of Crop Processing Technology, Thanjavur – 5, India
3
Department of Food Process Engineering, Karunya University, Coimbatore, India
4
Division of Plant Physiology, Biochemistry and Postharvest Technology, Central Plantation Crop Research Institute, Kasargod, Kerala, India
 
Int. Agrophys. 2012, 26(3): 235–242
 
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ABSTRACT
The effect of osmotic dehydration pretreatment on water loss, solid gain, colour and textural change was investigated. Watermelon rind 1 x 1 cm size was immersed in sucrose solution of 40, 50 and 60° Brix after pretreatment with microwave and conventional boiling in water for 1, 3, and 5 min, respectively. Water loss and solid gain increased with the time of cooking and sugar concentration. Microwave pretreated samples showed higher water loss and solid gain. Increase in the time of cooking decreased the brightness of all the samples. Microwave pretreated samples showed higher ‘b’ values than conventionally pretreated ones. There was no significant difference (P£0.05) in texture profile analysis parameters except for hardness. Hardness decreased with increase in time of cooking and sugar concentration. Second order regression model was developed for water loss and solid gain of microwave and conventional pretreated watermelon rind.
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