Paper Details

Effect of ethyl oleate pretreatment and packaging on rheological and sensory properties of stored dried mulberry

Mehdi Ghiafeh Davoodi, Shohreh Nikkhah

DOI: https://dx.doi.org/10.12692/ijb/5.12.276-280

Int. J. Biosci. 5(12), 276-280. December, 2014. (PDF)

Abstract:

Evaluation of dried mulberry texture is important due to consumer preference. Although sensory testing is the most direct method for evaluating the eating quality of dried fruits, it is time consuming, difficult to carry out properly and requires a large sample. The aim of pre-treatment drying of mulberry was to reduce the moisture content to a level that allows safe storage over an extended period. Two varieties of mulberries were dried industrially (cabinet drier) after different combination of ethyl oleate pretreatments. Dried mulberries packed in polyethylene and polystyrene and preserved for 5 months in 20ºC. Hardness, Adhesiveness, Springiness and Chewiness of dried mulberries were measured by a texture analyzer. Statistical method was 2 factors factorial in frame of completely randomized design with three replicates. It is concluded that dried white mulberry pretreated with combination of ethyl oleate 2% and potassium meta bisulfate 0.5% and packed in poly styrene preserved its  qualitative, sensory and rheological characteristics after 150 days at 20ºC .