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Preservation of fresh coconut gratings by hurdle technique

Gamlath, Shirani, Dassanayaka, Lasanthle and Gunatilake, Priyadarshana 2004, Preservation of fresh coconut gratings by hurdle technique, Food Australia, vol. 56, no. 4, pp. 140-142.

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Title Preservation of fresh coconut gratings by hurdle technique
Author(s) Gamlath, Shirani
Dassanayaka, Lasanthle
Gunatilake, Priyadarshana
Journal name Food Australia
Volume number 56
Issue number 4
Start page 140
End page 142
Publisher Australian Institute of Food Science and Techology Incorporated
Place of publication North Sydney, N.S.W.
Publication date 2004-04
ISSN 1032-5298
Summary Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physicochemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5 degrees C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butylated hydroxyanisole.
Notes Reproduced with the kind permission of the copyright owner.
Language eng
Field of Research 090805 Food Processing
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2004, Australian Institute of Food Science and Techology Incorporated
Persistent URL http://hdl.handle.net/10536/DRO/DU:30004191

Document type: Journal Article
Collections: School of Exercise and Nutrition Sciences
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