Effect of sucrose and antioxidant preservatives on some quality attributes of apricot fruit bars during storage

Paper Details

Research Paper 01/05/2016
Views (267) Download (10)
current_issue_feature_image
publication_file

Effect of sucrose and antioxidant preservatives on some quality attributes of apricot fruit bars during storage

Ijlal Hussain, Alam Zeb, Muhammad Ayub, Saleem Khan, Ihsanullah
Int. J. Biosci.8( 5), 29-38, May 2016.
Certificate: IJB 2016 [Generate Certificate]

Abstract

Intermediate moisture products gaining popularity among the consumers due to ease of use as fast foods and high energy concentrates. Apricot fruit bar were developed by blending various concentrations of sucrose, preservatives and antioxidant and each concentration was called a treatment. There were twelve treatments as; Ts1, Ts2, Ts3 upto Ts12. The samples were stored for six month at ambient conditions and analyzed for functional composition i.e. water activity, acidity, sugars, ascorbic acid, phenolics contents and total carotenoids. The obtained results revealed that higher sucrose concentrations along with antioxidants and preservatives significantly (P<0.05) maintained functional attributes of apricot bars. Maximum overall quality attributes were retained in Ts12 and Ts11 followed by Ts6, Ts5 and Ts2. Total sugars, ascorbic acid, total phenolics and carotenoid contents of at the termination of 6 months storage revealed that apricot bars have appreciable amounts of the tested parameters in the best treatments. It is concluded that higher sucrose concentrations and antioxidant preservatives maintained nutritional quality of intermediate moisture apricot fruit bars. It offer a best option for entrepreneurs for developing rich nutritional fruit bars for improving the economy of the farming communities by utilize this abundant fruit in to saleable commodity.

VIEWS 13

Ali S, Masud T, Abbasi KS. 2011. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in Northern Areas of Pakistan. Scientia Horticulturae 130, 386-392. http://dx.doi.org/10.1016/j.scienta.2011.05.040

Abbasi KS, Anjum N, Sammi S, Masud T, Ali S. 2011. Effect of coatings and packaging material on the keeping  quality  of  mangoes  (Mangifera indica  L.) stored at low temperature. Pakistan journal of nutrition 10(2), 129-138. http://dx.doi.org/10.3923/pjn.2011.129.138

AOAC. 2000. Official Methods of Analysis, 15th  ed. Association of OfficialAnalytical Chemists, Arlington, VA, USA. http://dx.doi.org/10.1002/jps.2600700437

Ashoor SH, Knox JM. 1984. Determination of organic acids in foods by high-performance liquid chromatography. Journal of chromatography 288-292.

Anurag C, Sujatha V, Ramesh C, Babu JD. 2013. Development of shelf stable intermediate moisture carrot shreds using radiation as hurdle technology. International Food Research Journal. 20, 775-781. http://dx.doi.org/10.1016/s0021-9673(01)97843-4

Bureau S, Renard CMGC, Reich MC, Audergon JM. 2009. Change in anthocyanin concentrations in red apricot fruits during ripening. LWT-Food Science technology 42, 372-377. http://dx.doi.org/10.1016/j.lwt.2008.03.010

Choudhury ML. 2004. Postharvest Management of Fruit and Vegetables in the Asia-Pacific Region. Reports of the APO seminar on Reduction of Postharvest Losses of Fruit and Vegetables held in India, 5-11 October 2004.

De Rigal D, Gauillard F,  Richard-Forget  F. 2000. Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) duringenzymatic browning: b-carotene inhibition of chlorogenic acid degradation. Journal of science and food agriculture 80, 763-768 http://dx.doi.org/10.1002/(sici)10970010(20000501 )80:6%3C763::aid-jsfa623%3E3.3.co;2-l

Kiltic  D, Favetto G, Chirife J,  Resnik S. 1986. Measurment of water activity in the in termediate moisture range with Novasin Thermo constanter humidity meter. Lebensmittel Wissenschaft under Tech. 19, 297-301.

Katayama T, Nakayama TOM, Lee TH, Chichester CO. 1971. Carotenoid transformations in ripening apricots and peaches. Journal of food science 36, 804-806. http://dx.doi.org/10.1111/j.1365-2621.1971.tb03311.x

Leccese A, Bartolini S, Viti R. 2007. Total antioxidant capacity and phenolics content in apricot fruits. International journal of fruit science 7(2), 3-16. http://dx.doi.org/10.1300/j492v07n02_02

Munzuroglu O, Karatas F, Geckil H. 2003. The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food chemistry 83, 205-212. http://dx.doi.org/10.1016/s0308-8146(03)00064-5

Ruangchakpet A, Sajjaanantakul T. 2007. Effect of browning on total phenolic, flavonoid content and antioxidant activity in indian gooseberry (Phyllanthus emblica Linn.). Kasetsart Journal of natural science 41, 331-337.

Rodriguez-Amaya DB. 1999. A Guide to Carotenoid Analysis in Foods. Washington: ILSI Press.

Southon S, Faulks R. 2002. Health benefits of increased fruit and vegetable consumption. In W. Jongen (Ed.) Fruit and vegetable processing: Improving quality (2-19). Washington, DC: CRC Press. http://dx.doi.org/10.1201/9781439823187.pt1

Sponas  GA,  Wrolstad  RE.  1990.  Influence of processing and storage on the phenolic composition of  Thompson  seedless  grape  juice.  J.  Agric.  Food Chem. 38, 1565- 1571 http://dx.doi.org/10.1021/jf00097a030

Sarjoni G, Veena V, Rao MR. 2009. Studies on fortification of solar dried sea buckthorn and some birds and wildlife in the Loes Plateau. Seabuckthorn (Hippophae rhamnoides L.) berries of different origins. Journal of food and agriculture chemistry 49(4), 1939-1947.

Pretel MT, Amoros MSA, Romojaro F. 1999. Ripening and ethylene biosynthesis in controlled atmosphere stored apricots. Eur. Food research and technology 209, 130-134. http://dx.doi.org/10.1007/s002170050471

Uenojo M, Pastore GM. 2010. Carotene biotransformation to obtain aroma compounds Ciênc. Tecnol. Aliment., Campinas 30(3), 822-827. http://dx.doi.org/10.1590/s01012061201000030003 9