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Preservation of fresh coconut gratings by hurdle technique

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journal contribution
posted on 2004-04-01, 00:00 authored by Shirani GamlathShirani Gamlath, L Dassanayaka, P Gunatilake
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.

History

Journal

Food Australia

Volume

56

Issue

4

Pagination

140 - 142

Publisher

Australian Institute of Food Science and Techology Incorporated

Location

North Sydney, N.S.W.

ISSN

1032-5298

Language

eng

Notes

Reproduced with the kind permission of the copyright owner.

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2004, Australian Institute of Food Science and Techology Incorporated

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