Open AccessEFFECT OF CALCIUM LACTATE ON THE SHELF LIFE OF OSMOTICALLY DEHYDRATED APPLE SLICES
Author(s) -
Hema Singh,
Shivani Bansal,
Sakshi Khurana
Publication year - 2016
Publication title -
zenodo (cern european organization for nuclear research)
Language(s) - English
DOI - 10.5281/zenodo.55836
Subject(s) - shelf life , calcium , chemistry , food science , organic chemistry
The effect of calcium lactate on osmotically dehydrated apple slices was monitored during storage. Osmotic dehydration (OD) was carried out using 50°Bx sucrose solutions with 4% and 8% calcium lactate (CL) at atmospheric pressure for 16 hours followed by dehydration. Samples were periodically evaluated for physicochemical characteristics, microbiological quality and sensory acceptance, stored at 25 ± 2ºC for 120 days at an interval of 15 days. Moisture content of all the treated samples increased significantly (p<0.05) during storage. The calcium salt significantly (p<0.05) reduced the non-enzymatic browning in samples treated with calcium lactate during storage. Maximum microbial stability was observed in the samples treated with 8% calcium lactate during storage. The sensory panel did not observe any signicant differences in appearance, flavor, sweetness, texture and overall acceptability between dried apple slices treated with or without calcium lactate during storage. Thus, it can be concluded that calcium lactate increased the physicochemical characteristics, microbiological quality without affecting sensory characteristics of apple slices up to 120 days of storage. Keywords: Calcium Lactate, Osmotic dehydration, Atmospheric Pressure, Apple, shelf life