Research Article
Nageena Qayyum, Muhammmad Ayub
Abstract
This research was carried out on peach cubes preserved in sweeteners (sucrose and glucose) with different concentration followed by oven dehydration. Samples with different sweeteners solution i.e. sucrose, glucose individual and in combination with different concentration such as sucrose (40, 50, 60) °brix and sucrose+glucose (40, 60) °brix were prepared. The peach cubes were kept in sweeteners solution for 24 hours and stored at 20-25°C. The treatments were PC0 (peach cubes+distilled water), PC1 (peach cubes+40 °brix sucrose solution+0.1% citric acid+0.067% potassium metabisulphite), PC2 (peach cubes+50 °brix+0.1% citric acid+0.067% potassium metabisulphite), PC3 (peach cubes+60 °brix+0.1% citric acid+0.067% potassium metabisulphite), PC4 (peach cubes+40 °brix sucrose and glucose+0.1% citric acid+0.067% potassium metabisulphite), PC5 (peach cubes+60 °brix sucrose and glucose+0.1% citric acid+0.067% potassium metabisulphite. All the samples were analyzed physic chemically i.e. for total soluble solid (°brix), acidity (%), ascorbic acid (mg/100g), sugar acid ratio, reducing sugar (%), non-reducing sugar (%) and pH. During this research work increased was observed in TSS (total soluble solid) from 10.89 to 16.78 °brix, acidity from 0.61 to 0.71%, reducing sugars from 9.75 to 11.83, similarly decreased was observed in pH from 3.47 to 3.30 sugar acid ratio from 23.56 to 17.69, ascorbic acid from 9.93 to 4.09, non-reducing sugar from 15.23 to 14.01. During sensory evaluation treatments PC3, PC2 was found best during storage period. Statistical analysis demonstrated that applied treatments and storage intervals had significant (P<0.05) consequences on physicochemical analysis of intermediate moisture Prunus persica L. cubes.