Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin

Winter melon is normally consumed in fresh form as it is easily perishable upon storage.Hence, this study was conducted with the aimed to increase the shelf life of this fruit by processing into canned purees. Two treatment methods were conducted on the samples namely thermal treatment and hurdle tr...

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Main Author:	Wan Kamarudin, Wan Saidatul Syida
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Biotechnology Food processing and manufacture
Online Access:	https://ir.uitm.edu.my/id/eprint/15286/1/TM_WAN%20SAIDATUL%20SYIDA%20WAN%20KAMARUDIN%20AS%2014_5.pdf
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id	my-uitm-ir.15286
record_format	uketd_dc
spelling	my-uitm-ir.152862022-03-14T04:15:30Z Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin 2014 Wan Kamarudin, Wan Saidatul Syida Biotechnology Food processing and manufacture Winter melon is normally consumed in fresh form as it is easily perishable upon storage.Hence, this study was conducted with the aimed to increase the shelf life of this fruit by processing into canned purees. Two treatment methods were conducted on the samples namely thermal treatment and hurdle treatment. Results from the phytochemical screening showed the presence of three phytochemicals in the WMP. Three phenolic acids were also identified by using. In physical and chemical analysis, hurdle treated (HT) WMP were found to improve the physical properties and retain the bioactive component.Sensory evaluation by quantitative descriptive analysis (QDA) showed that HT WMP was most preferred by panelist. The next stage of study was conducted on the shelf life of canned WMP samples stored at different temperatures (25°C, 5°C and -20°C) for 6 months. A gradual decreased in ascorbic acid content (AAC) and total phenolic content (TPC) were observed throughout 6 months of storage period. Antioxidant activity (AOA) of all treated purees experienced reduction especially purees stored at room temperature and higher losses were observed in DPPH and FRAP assays. Physicochemical analysis showed that both treatments resulted in decreasing pH, increasing in awand decreasing in L* but maintaining the a* and b* of WMP colour. All treated WMP count for mold and yeast and total plate count growth were within the acceptable limit « 5 log CFU/ml). The sensory evaluation showed that HT WMP were more preferred by panelists compared to TT WMP. Hence, by using HT, it is possible to improve not only the microbial stability but also the sensory quality of the puree. 2014 Thesis https://ir.uitm.edu.my/id/eprint/15286/ https://ir.uitm.edu.my/id/eprint/15286/1/TM_WAN%20SAIDATUL%20SYIDA%20WAN%20KAMARUDIN%20AS%2014_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Biotechnology Food processing and manufacture
spellingShingle	Biotechnology Food processing and manufacture Wan Kamarudin, Wan Saidatul Syida Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
description	Winter melon is normally consumed in fresh form as it is easily perishable upon storage.Hence, this study was conducted with the aimed to increase the shelf life of this fruit by processing into canned purees. Two treatment methods were conducted on the samples namely thermal treatment and hurdle treatment. Results from the phytochemical screening showed the presence of three phytochemicals in the WMP. Three phenolic acids were also identified by using. In physical and chemical analysis, hurdle treated (HT) WMP were found to improve the physical properties and retain the bioactive component.Sensory evaluation by quantitative descriptive analysis (QDA) showed that HT WMP was most preferred by panelist. The next stage of study was conducted on the shelf life of canned WMP samples stored at different temperatures (25°C, 5°C and -20°C) for 6 months. A gradual decreased in ascorbic acid content (AAC) and total phenolic content (TPC) were observed throughout 6 months of storage period. Antioxidant activity (AOA) of all treated purees experienced reduction especially purees stored at room temperature and higher losses were observed in DPPH and FRAP assays. Physicochemical analysis showed that both treatments resulted in decreasing pH, increasing in awand decreasing in L* but maintaining the a* and b* of WMP colour. All treated WMP count for mold and yeast and total plate count growth were within the acceptable limit « 5 log CFU/ml). The sensory evaluation showed that HT WMP were more preferred by panelists compared to TT WMP. Hence, by using HT, it is possible to improve not only the microbial stability but also the sensory quality of the puree.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Wan Kamarudin, Wan Saidatul Syida
author_facet	Wan Kamarudin, Wan Saidatul Syida
author_sort	Wan Kamarudin, Wan Saidatul Syida
title	Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_short	Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_full	Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_fullStr	Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_full_unstemmed	Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin
title_sort	effects of thermal and hurdle treatment on the stability of winter melon puree / wan saidatul syida wan kamarudin
granting_institution	Universiti Teknologi MARA
granting_department	Faculty Applied Sciences
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/15286/1/TM_WAN%20SAIDATUL%20SYIDA%20WAN%20KAMARUDIN%20AS%2014_5.pdf
_version_	1783733366566158336

Effects of thermal and hurdle treatment on the stability of winter melon puree / Wan Saidatul Syida Wan Kamarudin

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