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<ul><li>QUALITY EVALUATION OF MELON ( Cucumis milo  L.) CUBES PRESEVED IN SWEETENER SOLUTIONS. </li></ul>Presented by: Ahm...
CONTENTS <ul><li>Introduction </li></ul><ul><li>Objectives </li></ul><ul><li>Materials and Methods </li></ul><ul><li>Physi...
INTRODUCTION <ul><li>Melon ( Cucumis milo  L.) belong to family  Cucurbitaceae. </li></ul><ul><li>In Pakistan the total ar...
Cont….. <ul><li>In Afghanistan melon cultivated areas are Kunduz, Kandahar, Mazar, Badghis, Baghlan, Parwan and Ningarhar....
Cont….. <ul><li>Good source of potassium, vitamin A, B and C and improves the urinary discharge and increases bowl movemen...
OBJECTIVES <ul><li>The main objectives of this research work are: </li></ul><ul><ul><li>To make available melon as  canned...
Pre-processing   <ul><li>Fruit was thoroughly washed with the running tape water, manually peeled and cut into uniform cub...
Proposed plan of study: <ul><li>T o  = Distilled Water + Melon cubes  </li></ul><ul><li>T 1  = Sucrose (20%) + 0.1% KMS + ...
Cont…… <ul><li>T 4  = Glucose (25%) + 0.1% KMS + 0.01% Ascorbic Acid  + Melon cubes  </li></ul><ul><li>T 5  = Suc-Glu (7:3...
Physicochemical Analysis <ul><li>I. Ascorbic acid </li></ul><ul><li>II. pH </li></ul><ul><li>III. Total soluble solids (TS...
<ul><li>Organoleptic Evaluation </li></ul><ul><li>The samples were organoleptically evaluated for texture, color, flavor a...
RESULTS AND DISCUSSION Table 1. Effect of storage on ascorbic acid content (mg/100g) of melon cubes. Values followed by di...
Table 2. Effect of storage on titratable acidity (%) of melon cubes. Mean values followed by different letters are non-sig...
Table 3.  Effect of storage on pH of melon cubes. Values followed by different letters are significantly (P < 0.05) differ...
Table 4. Effect of storage on TSS of melon cubes . Values followed by different letters are significantly (P < 0.05) diffe...
Table 5. Effect of storage on reducing sugar of melon cubes. Values followed by different letters are significantly (P < 0...
Table 6. Effect of storage on non-reducing sugar of melon cubes. Values followed by different letters are significantly (P...
Table 7. Effect of storage on water activity of melon cubes. Interval values followed by different letters are significant...
Table 8. Mean scores of judges for texture of  melon cubes. Values followed by different letters are significantly (P < 0....
Table 9.  Mean score of judges for color of melon cubes . Values followed by different letters are significantly (P < 0.05...
Table 10.  Mean score of judges for flavor of melon cubes. Values followed by different letters are significantly (P < 0.0...
Table 11.  Mean score of judges for overall acceptability of melon cubes. Values followed by different letters are signifi...
CONCLUSION <ul><li>On the basis of results obtained it is concluded that the  sample  T6  preserved  with 25  0 brix sucro...
RECOMENDATIONS <ul><li>This research should be repeated by canning preservation along with glass jars. </li></ul><ul><li>T...
<ul><li>THANK  YOU </li></ul>
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Transcript of "Quality evaluation of melon cubes preserved in sweeteners solutions"

  1. 1.
  2. 2. <ul><li>QUALITY EVALUATION OF MELON ( Cucumis milo L.) CUBES PRESEVED IN SWEETENER SOLUTIONS. </li></ul>Presented by: Ahmad Zia Redg. # 2010-Agr-U-23271 M.Sc(Hons )
  3. 3. CONTENTS <ul><li>Introduction </li></ul><ul><li>Objectives </li></ul><ul><li>Materials and Methods </li></ul><ul><li>Physico-chemical Analysis </li></ul><ul><li>Results and Discussion </li></ul><ul><li>Conclusion </li></ul><ul><li>Recommendations </li></ul>
  4. 4. INTRODUCTION <ul><li>Melon ( Cucumis milo L.) belong to family Cucurbitaceae. </li></ul><ul><li>In Pakistan the total area under melon cultivation is 6015 hectares with a total production of 52732 tons while in KPK the area under melon cultivation is 873 hectares with a total production of 5905 tons during 2007-08 (MINFAL, 2008). </li></ul><ul><li>Major growing areas of melon in Pakistan are Thutta, Badin, Mirpurkhas, Bahawalpur and Sahiwal. </li></ul>
  5. 5. Cont….. <ul><li>In Afghanistan melon cultivated areas are Kunduz, Kandahar, Mazar, Badghis, Baghlan, Parwan and Ningarhar. </li></ul><ul><li>The total production of melon in Afghanistan was 754,709 tons (FAOSTAT, 2009). </li></ul><ul><li>Melon contain TSS 9.50 o brix, total sugars 8.34, reducing sugars 4.81%, proteins 0.42%, ash 0.41% and total acids (grams /100grams) is 0.11%. </li></ul>
  6. 6. Cont….. <ul><li>Good source of potassium, vitamin A, B and C and improves the urinary discharge and increases bowl movement. </li></ul><ul><li>Seeds are used in cases of liver and kidney distresses, throat burning, thirst and fever (USDA, 2006; TianLai et al. 2009). </li></ul><ul><li>Melon cubes can be preserved in sweetener solutions by using chemical preservatives in order to ensure its availability throughout the year (Butt et al . 2010). </li></ul>
  7. 7. OBJECTIVES <ul><li>The main objectives of this research work are: </li></ul><ul><ul><li>To make available melon as canned melon cubes throughout the year using chemical preservatives and antioxidant. </li></ul></ul><ul><ul><li>To investigate the influence of different concentrations of sweetener solutions on the shelf stability of melon cubes. </li></ul></ul><ul><ul><li>To study the effect of chemical preservative on the overall quality of melon cubes. </li></ul></ul>
  8. 8. Pre-processing <ul><li>Fruit was thoroughly washed with the running tape water, manually peeled and cut into uniform cubes using stainless steel knife. </li></ul>MATERIALS AND METHODS <ul><li>Melons were purchased from the fruit market of Kabul. </li></ul><ul><li>Yellow cultivar was selected. </li></ul>
  9. 9. Proposed plan of study: <ul><li>T o = Distilled Water + Melon cubes </li></ul><ul><li>T 1 = Sucrose (20%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes </li></ul><ul><li>T 2 = Sucrose (25%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes </li></ul><ul><li>T 3 = Glucose (20%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes </li></ul>
  10. 10. Cont…… <ul><li>T 4 = Glucose (25%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes </li></ul><ul><li>T 5 = Suc-Glu (7:3)(20%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes </li></ul><ul><li>T 6 = Suc-Glu (7:3)(25%) + 0.1% KMS + 0.01% Ascorbic Acid + Melon cubes </li></ul>
  11. 11. Physicochemical Analysis <ul><li>I. Ascorbic acid </li></ul><ul><li>II. pH </li></ul><ul><li>III. Total soluble solids (TSS) </li></ul><ul><li>IV. Titratable acidity (%) </li></ul><ul><li>V. Reducing sugar </li></ul><ul><li>VI. Non reducing sugar </li></ul><ul><li>Were determined by using recommended method as reported in AOAC (2000). </li></ul><ul><li>VIII. Water Activity (a w ) </li></ul><ul><li>Water activity was determined by Novasina humidity sensor using standard method (Novasina, Pfapfikkon, Switzerland) as reported by Medina et al. (2007). </li></ul>
  12. 12. <ul><li>Organoleptic Evaluation </li></ul><ul><li>The samples were organoleptically evaluated for texture, color, flavor and overall acceptability by a panel of 10 judges at the storage interval of 15 days. </li></ul><ul><li>Statistical Analysis </li></ul><ul><li>Data was analyzed statistically by Randomized Complete Block Design (RCBD) using MSTAT-C and means were separated by LSD test at 5% level of significance as described by Steel and Torrie (1997). </li></ul>
  13. 13. RESULTS AND DISCUSSION Table 1. Effect of storage on ascorbic acid content (mg/100g) of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for intervals = 5.239 LSD value at 5% level for treatments = 5.239 Treatments   Storage intervals (15 days) Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Inc. T 0 37.05 32.50 28.01 25.05 22.09 18.03 15.00 59.51 25.390 b T 1 37.05 38.30 39.91 42.60 44.50 44.96 49.30 28.72 42.374 a T 2 34.20 35.91 38.60 41.44 41.49 45.60 47.61 32.58 40.693 a T 3 37.05 37.05 41.30 41.36 42.41 46.70 51.66 39.43 42.504 a T 4 35.91 37.05 42.60 43.44 43.63 45.26 51.70 39.54 42.799 a T 5 35.91 37.46 40.81 41.40 44.70 45.44 47.39 26.51 41.873 a T 6 34.20 36.60 39.44 41.05 44.44 45.70 48.30 31.97 41.390 a Means 35.91 b 36.41 b 38.667 ab 39.48 ab 40.47 ab 41.67 ab 44.423 a    
  14. 14. Table 2. Effect of storage on titratable acidity (%) of melon cubes. Mean values followed by different letters are non-significantly (P>0.05) different from each others. Treatments Storage intervals (days)   Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Inc. T 0 0.128 0.132 0.135 0.137 0.138 0.142 0.146 14.7 0.137 T 1 0.129 0.130 0.132 0.136 0.137 0.139 0.143 10.0 0.135 T 2 0.127 0.128 0.131 0.132 0.136 0.134 0.142 12.6 0.133 T 3 0.128 0.132 0.135 0.137 0.138 0.143 0.144 12.5 0.137 T 4 0.128 0.132 0.133 0.136 0.136 0.138 0.139 8.60 0.135 T 5 0.129 0.132 0.134 0.135 0.138 0.140 0.143 10.9 0.136 T 6 0.125 0.128 0.131 0.134 0.135 0.137 0.139 11.2 0.133 Means 0.128 0.131 0.133 0.135 0.137 0.139 0.142    
  15. 15. Table 3. Effect of storage on pH of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals = 0.119 LSD value at 5% level for treatments = 0.119 Treatments Storage intervals (days)     Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec. T 0 5.83 5.86 5.62 5.43 5.25 5.11 4.82 17.84 5.417 b T 1 5.83 5.85 5.68 5.57 5.54 5.50 5.46 6.670 5.633 a T 2 5.83 5.88 5.74 5.71 5.70 5.65 5.57 5.320 5.726 a   T 3 5.83 5.93 5.86 5.72 5.64 5.62 5.59 5.830 5.741 a   T 4 5.83 5.82 5.76 5.68 5.61 5.60 5.54 5.010 5.691 a   T 5 5.83 5.84 5.77 5.74 5.69 5.66 5.60 4.050 5.733 a   T 6 5.83 5.89 5.81 5.77 5.74 5.68 5.66 3.950 5.769 a Means   5.830 a 5.867 a 5.749 ab 5.660 bc 5.596 cd 5.546 cd 5.463 d    
  16. 16. Table 4. Effect of storage on TSS of melon cubes . Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals = 3.013 LSD value at 5% level for treatments = 3.013 Treatments Storage intervals (days)   Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Inc. T 0 11 3.00 2.50 2.00 2.00 1.00 1.00 63.66 3.214 d T 1 11 17.0 16.5 17.5 17.5 18.0 18.5 8.110 16.571 bc T 2 11 20.5 21.0 23.0 22.5 24.5 24.5 16.33 21.000 a T 3 11 15.5 16.0 16.0 17.0 17.5 19.0 18.42 16.000 c T 4 11 19.5 21.0 21.0 22.0 22.5 23.5 17.02 20.071 ab T 5 11 16.0 17.5 19.0 17.5 18.5 18.0 11.11 16.786 bc T 6 11 20.0 20.5 21.5 22.0 24.5 24.5 18.37 20.571 a Means 11.0 b 15.643 a 16.214 a 17.143 a 17.214 a   18.286 a 18.714 a    
  17. 17. Table 5. Effect of storage on reducing sugar of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals= 1.509 LSD value at 5% level for treatments = 1.509 Treatments Storage intervals (days)   Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Inc. T 0 5 2.00 1.000 2.000 1.000 1.000 1.000 50.0 1.857 b T 1 5 11.1 11.14 11.21 11.30 11.38 11.42 6.40 10.364 a T 2 5 10.0 10.22 10.36 10.32 10.39 10.41 8.20 9.529 a T 3 5 10.0 10.18 10.28 10.37 10.42 10.45 9.00 9.529 a T 4 5 11.1 11.26 11.32 11.38 11.46 11.52 8.40 10.434 a T 5 5 8.40 9.950 10.15 10.24 10.25 10.37 47.4 9.194 a T 6 5 10.7 10.96 11.08 11.21 11.30 11.36 13.2 10.230 a Means 5.000 b 9.043 a 9.244 a 9.486 a 9.403 a 9.457 a 9.504 a    
  18. 18. Table 6. Effect of storage on non-reducing sugar of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals= 2.881 LSD value at 5% level for treatments= 2.881 Treatments Storage intervals (days)     Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec. T 0 1.88 1.860 1.000 1.000 0.800 1.000 1.000 56.38 1.220 b T 1 1.88 17.94 17.92 17.83 17.58 17.55 17.42 2.910 15.446 a T 2 1.88 17.50 17.37 17.25 17.12 17.02 16.84 3.770 14.997 a T 3 1.88 15.92 15.87 15.77 15.74 15.69 15.59 2.070 13.780 a T 4 1.88 17.23 16.67 16.93 16.88 16.73 16.68 3.190 14.714 a T 5 1.88 16.70 16.68 16.61 16.53 16.62 16.51 1.140 14.504 a T 6 1.88 18.04 17.93 17.85 17.86 17.76 17.68 3.990 15.571 a Means 1.880 b 15.027 a 14.777 a 14.749 a 14.644 a 14.624 a 14.531 a    
  19. 19. Table 7. Effect of storage on water activity of melon cubes. Interval values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals= 0.051 Treatments Storage interval (days)   Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec . Means T 0 0.937 0.934 0.93 0.928 0.927 0.925 0.921 26.36 0.929 T 1 0.937 0.933 0.931 0.927 0.925 0.922 0.919   17.02 0.928 T 2 0.937 0.932 0.928 0.924 0.921 0.917 0.915   9.942 0.925 T 3 0.937 0.934 0.93 0.928 0.926 0.924 0.921   25.49 0.929 T 4 0.937 0.933 0.928 0.925 0.923 0.92 0.918   12.60 0.926 T 5 0.937 0.934 0.931 0.938 0.926 0.923 0.92   6.72 0.930 T 6 0.937 0.932 0.929 0.926 0.922 0.918 0.916   11.71 0.926 Means 0.937 a 0.933 a 0.93 ab 0.928 ab 0.924 b 0.921 b 0.919 b    
  20. 20. Table 8. Mean scores of judges for texture of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals = 1.380 LSD value at 5% level for treatment = 1.380 Treatments Storage intervals (days) Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec. T 0 9.00 3.00 4.00 4.00 7.00 3.00 5.00   66.7   5.00 b T 1 8.00 8.00 8.00 7.00 6.00 7.00 5.00   37.5   7.00 a T 2 9.00 8.00 8.00 5.00 5.00 3.00 4.00   66.7 6.00 ab T 3 9.00 7.00 8.00 7.00 7.00 6.00 6.00   33.3   7.14 a T 4 8.00 8.00 7.00 8.00 6.00 6.00 7.00   25.0   7.14 a T 5 9.00 8.00 8.00 6.00 7.00 5.00 5.00   44.4 6.86  a T 6 8.00 8.00 5.00 7.00 7.00 8.00 8.00   37.5   7.29 a Means 8.57 a 7.14 ab 6.86 bc 6.29 bc 6.43 bc 5.43 c 5.71 bc    
  21. 21. Table 9. Mean score of judges for color of melon cubes . Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage interval = 0.861 LSD value at 5% level for treatments = 0.861 Treatments Storage intervals (days) Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec. T 0 9.00 7.00 4.00 5.00 7.00 5.00 7.00   55.6 6.28 c T 1 8.00 7.00 7.00 7.00 7.00 7.00 7.00   12.5 7.14 bc T 2 9.00 8.00 6.00 6.00 6.00 6.00 6.00   33.3 6.71 c T 3 9.00 6.00 7.00 7.00 7.00 7.00 7.00   33.3 7.14 bc T 4 9.00 7.00 9.00 9.00 9.00 9.00 9.00   22.2 8.71 a T 5 9.00 8.00 8.00 8.00 8.00 8.00 8.00   11.1 8.14 ab T 6 9.00 9.00 9.00 9.00 9.00 9.00 9.00   0.00 9.00 a Means 8.86 a 7.43 b 7.14 b 7.29 b 7.57 b 7.29 b 7.57 b    
  22. 22. Table 10. Mean score of judges for flavor of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage intervals = 0.899 LSD value at 5% level treatments = 0.899 Treatments Storage intervals (days) Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec. T 0 9.00 5.00 4.00 3.00 5.00 3.00 4.00 66.7 4.71 d T 1 8.00 5.00 6.00 6.00 6.00 5.00 5.00 37.5 5.86 c T 2 9.00 7.00 6.00 5.00 6.00 7.00 6.00 44.4 6.57 bc T 3 9.00 6.00 6.00 6.00 6.00 6.00 6.00 33.3 6.43 bc T 4 9.00 7.00 7.00 8.00 7.00 7.00 7.00 22.2 7.43 ab T 5 8.00 7.00 6.00 7.00 4.00 5.00 5.00 50.0   6.00 c T 6 9.00 7.00 8.00 9.00 7.00 8.00 7.00 22.2 7.86 a Means 8.71 a 6.29 b 6.14 b 6.29 b 5.86 b 5.86 b 5.71 b    
  23. 23. Table 11. Mean score of judges for overall acceptability of melon cubes. Values followed by different letters are significantly (P < 0.05) different from each other. LSD value at 5% level for storage interval = 0.733 LSD value at 5% level for treatments = 0.733 Treatments Storage intervals (days) Means Fresh 2 nd 3 rd 4 th 5 th 6 th 7 th % Dec. T 0 9.00 5.00 4.00 3.00 5.00 3.00 4.00   66.7 4.71 d T 1 8.00 5.00 6.00 6.00 6.00 5.00 5.00   37.5 5.86 c T 2 9.00 7.00 6.00 5.00 6.00 7.00 6.00   44.4 6.57 bc T 3 9.00 6.00 6.00 6.00 6.00 6.00 6.00   33.3 6.43 bc T 4 9.00 7.00 7.00 8.00 7.00 7.00 7.00   22.2 7.43 ab T 5 8.00 7.00 6.00 7.00 4.00 5.00 5.00   50.0   6.00 c T 6 9.00 7.00 8.00 9.00 7.00 8.00 7.00   22.2 7.86 a Means 8.71 a 6.29 b 6.14 b 6.29 b 5.86 b 5.86 b 5.71 b    
  24. 24. CONCLUSION <ul><li>On the basis of results obtained it is concluded that the sample T6 preserved with 25 0 brix sucrose: glucose (7:3) and sample T4 preserved with 25 0 brix glucose solutions were found most acceptable in physico-chemical and sensory evaluations . </li></ul>
  25. 25. RECOMENDATIONS <ul><li>This research should be repeated by canning preservation along with glass jars. </li></ul><ul><li>The quality evaluation of the similar research work should be studied with storage period beyond three months. </li></ul>
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  29. 29. <ul><li>THANK YOU </li></ul>
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