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PREPARATION and STORAGE STABILITY EVALUATION of TAMARILLO SAUCE with VARYING STORAGE TEMPERATURE and PACKAGING MATERIAL by Bibi

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PREPARATION and STORAGE STABILITY EVALUATION of TAMARILLO SAUCE with VARYING STORAGE TEMPERATURE and PACKAGING MATERIAL by Bibi PREPARATION AND STORAGE STABILITY EVALUATION OF TAMARILLO SAUCE WITH VARYING STORAGE TEMPERATURE AND PACKAGING MATERIAL by Bibita Joshi Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2018 Preparation and Storage Stability Evaluation of Tamarillo Sauce with Varying Storage Temperature and Packaging Material A dissertation submitted to the Department of Food Technology, Central Campus of Technology, Tribhuvan University, in partial fulfillment for the degree of B.Tech. in Food Technology by Bibita Joshi Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal April, 2018 ii Tribhuvan University Institute of Science and Technology Department of Food Technology Central Campus of Technology, Dharan Approval Letter This dissertation entitled Preparation and Storage Stability Evaluation of Tamarillo Sauce with Varying Storage Temperature and Packaging Material) by Bibita Joshi has been accepted as the partial fulfillment of the requirement for the B. Tech. degree in Food Technology Dissertation Committee 1. Head of the Department _______________________________ (Mr. Basanta Kumar Rai, Assoc. Prof.) 2. External Examiner ____________________________________ (Mr. Birendra Kumar Yadav, Asst. Prof.) 3. Supervisor ___________________________________________ (Mrs. Geeta Bhattarai, Assoc. Prof.) 4. Internal Examiner ____________________________________ (Mr. Navin Gautam, Asst. Prof.) April, 2018 iii Acknowledgements Foremost, I would like to express my sincere gratitude to my advisor Mrs. Geeta Bhattarai, Assoc. Professor, (Head of Central department of Food Technology), Dharan for her continuous support and motivation throughout my dissertation work. Besides my advisor, I would like to pay my regards to Prof. Dr. Dhan Bahadur Karki (Campus chief, Central Campus of Technology) and Dr. Dil Kumar Limbu (Asst. Campus Chief, Central Campus of Technology) for providing necessary facilities during the work. I would also like to show my gratitude to Assoc. Prof. Mr. Basanta Kumar Rai (Chairperson, Department Head of Food Technology) for his kind support. My sincere thanks goes to the entire library and laboratory staffs of Central Campus of Technology, especially Mr. Prajwol Bhandari for their cooperation and support during the work. I would like to pay special thankfulness to Mrs. Deepa Bhattarai for conceptualizing me on the unique topic of Tamarillo and assisting me throughout the dissertation work. Also I would like to thank my fellow classmates especially Pankaj Dahal, Anusmriti Lamsal, Avisikha Regmi, Iren man Shrestha and Saroj Ghimire who helped me for the completion of dissertation work. And also my special thanks goes to my seniors Mr. Bibek Khatiwoda and Mr. Bijay Timilsena who took out time to help me through my dissertation work. Last but not the least, I would like to whole heartedly express gratitude to my parents and family members for their kind support, encouragement and financial assistance throughout the course of study. Date of submission: April, 2018 Bibita Joshi iv Abstract Tamarillo (Cyphomandra Betacea) is a member of the family Solanaceae which is valued due to its high level of pectin content. The main aim of this dissertation is to add value to this underutilized fruit by making sauce and to study the storage stability by varying the packaging materials (glass and PET bottle) and storage temperature (room and refrigerated temperature). Correct recipe formulation of different ingredient such as sugar, vinegar and salt were selected through the statistical analysis of the sensory score given by panellist. Final product was prepared and kept in PET and glass bottles. In order to evaluate the storage stability, the bottles were kept at room temp. (21±3ºC) and refrigeration temp (4±1ºC) as well and chemical analysis (TSS, pH, vit. C and acidity) was carried out at each 15 days interval for 2 months followed by sensory analysis at the end. Through sensory and statistical analysis, the optimum concentration of salt, sugar and vinegar was found to be 4%, 30ºBx and 1.5% respectively. From the sensory analysis, the product stored at refrigerator (4±1 ºC) and packaged in glass was found to be superior during 2 months storage period. Statistical analysis of sensory score showed that there was significant (p<0.05) difference among all the products. During storage the chemical analysis at different interval showed there was no significant difference in the TSS (30-32ºBx) whereas significant decrease in acidity (1.29-1%) and vit C (31.11-13.34%) was seen with the increase in pH value (3.87-4.13). Also, the packaging material used has no such significant effect on product quality which is why plastic or glass both can be used for packaging of sauce. v Contents Approval Letter .............................................................................................................. iii Acknowledgements......................................................................................................... iv Abstract ............................................................................................................................ v List of Figures ................................................................................................................. xi List of Abbreviations .................................................................................................... xii 1. Introduction .............................................................................................................. 1-3 1.1 General introduction ................................................................................................ 1 1.2 Statement of the problem ......................................................................................... 2 1.3 Objectives ................................................................................................................ 2 1.3.1 General objective ........................................................................................ 2 1.3.2 Specific objective ........................................................................................ 2 1.4 Significance of the study .......................................................................................... 3 1.5 Limitations of the study ........................................................................................... 3 2. Literature review .................................................................................................... 4-23 2.1 Tamarillo .................................................................................................................. 4 2.1.1 Historical background ................................................................................. 4 2.1.2 Botanical profile .......................................................................................... 4 2.1.3 Harvesting and yield ................................................................................... 5 2.1.4 Chemical composition of tamarillo ............................................................. 6 2.1.5 Food uses..................................................................................................... 7 2.2 Sauce ........................................................................................................................ 8 2.2.1 Types of sauces ........................................................................................... 9 2.2.1.1 Thin sauces ................................................................................. 9 2.2.1.2 Thick sauces ............................................................................. 10 vi 2.2.2 Ingredients used in sauce making ............................................................. 10 2.2.2.1 Spices ........................................................................................ 10 2.2.2.2 Salt ............................................................................................ 13 2.2.2.3 Vinegar ..................................................................................... 13 2.2.2.4 Sugar ......................................................................................... 14 2.2.3 Flow sheet for sauce preparation ............................................................... 15 2.2.3.1 Selection of raw material .......................................................... 15 2.2.3.2 Blanching .................................................................................. 16 2.2.3.3 Method of pulping .................................................................... 16 2.2.3.4 Addition of ingredients ............................................................. 16 2.2.3.5 Use of salt and sugar ................................................................. 17 2.2.3.6 Cooking and concentration ....................................................... 18 2.2.3.7 Sterilization of bottle ................................................................ 18 2.2.3.8 Bottling ..................................................................................... 18 2.2.3.9 Pasteurization ........................................................................... 18 2.2.4 Packaging materials used in filling sauce ................................................. 19 2.2.4.1 Glass ......................................................................................... 19 2.2.4.2 Plastics .....................................................................................
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