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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2006 , Volume 3 , Number 2; Page(s) 67 To 76.
 
Paper: 

AFFECT OF MOISTURE CONTENT, RIPENESS LEVEL AND CULTIVATION ON QUALITATIVE PROPERTIES OF DRIED KIWI SLICED

 
 
Author(s):  MIRZAEI MOGHADAM H., TAVAKOULI HASHJIN T., MINAEI SAEID, ZAKI DIZAJI H.
 
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Abstract: 

Making and using dried products because of high losses of unprocessed product during transportation, economical benefits of grocery, special weather in Iran, good marketing etc. has been increased. In this research, kiwifruit slice favorite in two ripeness levels (stiffness 0.5 and 1.5), two cultivars (Monty and Hayward) and three moisture levels (15, 20 and 25 %wb) is evaluated by sensory evaluation. In this test sense qualities as color and appearance, chew ability, taste and flavor and general favorite are considered. Primary test in preparing kiwifruit slice showed that moisture contenttime curve during the first 7 hours is linear and after that it becomes exponential. Also the shortest time to dry is for Monty variety with more ripeness (0.5 kg) and the longest time refers to Hayward with less ripeness (1.5 kg). Results showed that in general the greatest score is dedicated to Hayward with more ripeness and moisture of 20 %. The least score is of Monty with less ripeness and moisture of 15%.Hayward variety due to better odor and flavor and more soluble sugar, has special advantage.
It is concluded that Hayward variety with ripeness of 17% Brix index and moisture of 20% is the best option to make kiwifruit slice.

 
Keyword(s): KIWIFRUIT SLICE, QUALITATIVE PROPERTIES, SENSORY EVALUATION
 
References: 
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