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Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using IMF technology and study on storage stability

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Abstract
The work was carried out to study the storage stability and food safety aspects of lapsi (Choerospondias axillaries roxb.) pulp stock prepared using Intermediate Moisture Food Technology. Three recipes were designed with the TSS of 55, 60 and 65 oBx and the TSS/Acidity ratio of 20, 25 and 30 respectively so as to achieve the theoretical water activity level of 0.86 to 0.90. Further three treatments using no preservative, potassium sorbate (0.3%) as preservative and pasteurisation with hot filling were done to those recipes. All samples were found to be safe from the food poisoning organism Staphylococcus aureus. All preservative added and pasteurised samples as well as 65 oBx sample with no preservative were stable up to 5 months storage and no Mold growth were observed. Mold observed after 2 month in 55 oBx sample and after 69th day in 60 oBx sample with no preservative. Preservative added samples were faint in colour while pasteurised samples were dark due to browning reaction during heating. No preservative used sample was best in appearance. 65 oBx with no preservative sample was good design but protection from air to prevent browning and use of sorbate to further extend shelf life was found necessary.
Keywords
storage stability, Intermediate moisture food, Lapsi

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Chicago
Shrestha, Kshitij, Binaya Prasad Shrestha, and Uttam Kumar Bhattarai. 2006. “Preparation of Lapsi (Choerospondias Axillaries Roxb.) Pulp Using IMF Technology and Study on Storage Stability.” Journal of Food Science and Technology Nepal 2: 98–101.
APA
Shrestha, K., Shrestha, B. P., & Bhattarai, U. K. (2006). Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using IMF technology and study on storage stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL, 2, 98–101.
Vancouver
1.
Shrestha K, Shrestha BP, Bhattarai UK. Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using IMF technology and study on storage stability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL. 2006;2:98–101.
MLA
Shrestha, Kshitij, Binaya Prasad Shrestha, and Uttam Kumar Bhattarai. “Preparation of Lapsi (Choerospondias Axillaries Roxb.) Pulp Using IMF Technology and Study on Storage Stability.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL 2 (2006): 98–101. Print.
@article{906511,
  abstract     = {The work was carried out to study the storage stability and food safety aspects of lapsi (Choerospondias axillaries roxb.) pulp stock prepared using Intermediate Moisture Food Technology. Three recipes were designed with the TSS of 55, 60 and 65 oBx and the TSS/Acidity ratio of 20, 25 and 30 respectively so as to achieve the theoretical water activity level of 0.86 to 0.90. Further three treatments using no preservative, potassium sorbate (0.3\%) as preservative and pasteurisation with hot filling were done to those recipes.
All samples were found to be safe from the food poisoning organism Staphylococcus aureus. All preservative added and pasteurised samples as well as 65 oBx sample with no preservative were stable up to 5 months storage and no Mold growth were observed. Mold observed after 2 month in 55 oBx sample and after 69th day in 60 oBx sample with no preservative. Preservative added samples were faint in colour while pasteurised samples were dark due to browning reaction during heating. No preservative used sample was best in appearance. 65 oBx with no preservative sample was good design but protection from air to prevent browning and use of sorbate to further extend shelf life was found necessary.},
  author       = {Shrestha, Kshitij and Shrestha, Binaya Prasad and Bhattarai, Uttam Kumar},
  issn         = {1816-0727},
  journal      = {JOURNAL OF FOOD SCIENCE AND TECHNOLOGY NEPAL},
  keyword      = {storage stability,Intermediate moisture food,Lapsi},
  language     = {eng},
  pages        = {98--101},
  title        = {Preparation of Lapsi (Choerospondias axillaries roxb.) pulp using IMF technology and study on storage stability},
  volume       = {2},
  year         = {2006},
}