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Influence of the type of packaging and storage conditions on tamarind (Tamarindus indica) pulp quality.

Author(s) : NAGALAKSHMI S., CHEZHIYAN N.

Type of article: Article

Summary

Tamarind (Tamarindus indica) pulp subjected to vacuum sealing and normal sealing was stored at refrigerated (4 plus or minus 2 °C) and ambient (25 plus or minus 2 °C) conditions. The pulp packed under vacuum sealing and stored under refrigerated temperature retained the brown colour (0.2540 OD value) for up to 330 days of storage. Variations in other biochemical parameters were negligible from the initial values during the period of storage when stored under low-temperature conditions after packing the pulp under vacuum.

Details

  • Original title: Influence of the type of packaging and storage conditions on tamarind (Tamarindus indica) pulp quality.
  • Record ID : 2006-0348
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 41 - n. 5
  • Publication date: 2004/09

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