PREPARATION AND STORAGE STABILITY EVALUATION OF TAMARILLO SAUCE WITH VARYING STORAGE TEMPERATURE AND PACKAGING MATERIAL

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.