Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions

Shefali Wani; Rayees Ahmad Bakshi; Zakir S Khan; Shemilah Fayaz; Khalid Muzaffar; B N Dar

doi:10.1016/j.heliyon.2021.e07781

Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions

Heliyon. 2021 Aug 12;7(8):e07781. doi: 10.1016/j.heliyon.2021.e07781. eCollection 2021 Aug.

Authors

Shefali Wani¹, Rayees Ahmad Bakshi², Zakir S Khan¹, Shemilah Fayaz¹, Khalid Muzaffar¹, B N Dar¹

Affiliations

¹ Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, 192122, Jammu and Kashmir, India.
² Department of Food Science and Technology, University of Kashmir, JK, India.

Abstract

The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two types of Purees (Peeled and unpeeled) were prepared by adding sugar (10% and 15%) and KMS (100ppm, 200ppm, 300ppm). A decrease in viscosity with an increase in shear rate was observed. The developed purees were stored at refrigerated and ambient conditions for 45 days and were analyzed at 15 days interval. During the storage period, there was a change in G' and G"and the changes in pH and TSS were observed. The highest decrease in G' and G" was observed in P_{1 and} P₀ at ambient storage. The overall organoleptic score of all samples was acceptable, however, the organoleptic score of the P₇ at refrigerated conditions was highest.

Keywords: Acidity; Peach; Rheology; Sensory evaluation; Syrup concentration.