Studies on sensory evaluation and microbial count of osmodried karonda (Carissa carandas L.)

DOI: 10.5958/0976-0563.2015.00028.7    | Article Id: PH-12 | Page : 141-145
Citation :- Studies on sensory evaluation and microbial count of osmodried karonda (Carissa carandas L.).Asian Journal Of Dairy and Food Research.2015.(34):141-145
L. Suhasini, K. Vanajalatha1, A.S. Padmavathamma and P. Vekateshwar Rao chinni18113@gmail.com
Address : Department of Horticulture, College of Horticulture, Dr. Y.S.R. Horticultural University, Rajendranagar, Hyderabad-500 030, India.

Abstract

A Study was undertaken during 2013-2014 at post harvest technology laboratory, College of Horticulture, Rajendranagar, Hyderabad, to study the sensory evaluation and microbial count of osmo-dried karonda.The osmotic dehydration of karonda was studied with two concentrations of salt viz. 2% and 5%NaCl with three different durations of dipping times viz. 1, 2 and 3 hours. After osmosis of the karonda slices in the salt solutions these were laid on the hot air oven for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 4 months. The microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count (2.00) was recorded for osmosis in 5% NaCl solution for 3 hours. The product of 5%NaCl solution for 3 hours when stored 4 months at room temperature secured highest sensory score (82.05).

Keywords

Karonda Microbial count Osmo-dried Sensory evaluation.

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