Studies on Cantaloupe Products

Zusatztext

In all over the world, cantaloupe is one of the most popular vegetables, but maintaining it throughout distribution is difficult. So that, some interesting functional products such as fresh-cuts and juices could be developed. In these products, the effect of cold storage at 5±0.5°C under air atmosphere, heat treatment and concentration under vacuum were evaluated. In all treatments, the increases were recorded for color, total soluble solids (TSS) and pH values. Concerning fresh-cuts stored at 5±0.5°C for 7 days and heat treated juice, there are no pronounced changes in the values of ascorbic acid, -carotene and sensory evaluation.On contrary, the samples which stored at 5±0.5°C for 14 days and concentrated juice under vacuum recorded a decreases in firmness, acidity, pectin substances, phenol compounds and ascorbic acid than untreated samples. For most treatments, flavor compounds and microbial analyses were in an acceptable limits.

Autorenportrait

Eng.Mohamed Abd El-Hameed,MMH;Studies at Zagazig University.,Egypt. I had a bachelor of agriculture science (food industry) in 2005, and master degree in food manufacturing engineering in 2013.I am an engineer in agriculture engineering company. Also,i work as feed specialist in institution affiliated to the Egyptian government.

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