Shelf Stability of Vacuum Packaged Peeled Plantain

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dc.contributor.authorAppiyah, Elizabeth
dc.date.accessioned2018-10-31T09:53:12Z
dc.date.accessioned2023-04-19T01:01:00Z
dc.date.available2018-10-31T09:53:12Z
dc.date.available2023-04-19T01:01:00Z
dc.date.issuedJUNE 2018
dc.descriptionA thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, en_US
dc.description.abstractPlantain (Musa spp) is a tropical staple fruit in West Africa which belongs to the genus Musa of the family Musaceae is widely consumed in its green unripe state in Ghana. There is however limited available preservation techniques to maintain its green starchy stage after harvest. The objective of this study was to explore suitability of vacuum packaging in the preservation of green unripe plantain fruits. Unripe green plantain fruits were peeled, washed, sliced and blanched at different times. Blanched peeled plantain samples were vacuum packaged in different concentrations of saline solutions in high density polyethylene (HDPE) bags and stored for 30 days. The total sugar content of the stored samples were determined before storage and after storage using the Anthrone method. Data obtained were analysed using the Response Surface Methodology and ANOVA at 5% significance level. ANOVA results indicated the model, plantain variety, interaction of blanching time and NaCl treatment had significant effect (p<0.05) on the sugar response. Apantu plantain variety blanched for 1 min and pretreated in 0.5% NaCl solution had the least total sugar response (10.44 %) whereas the least sugar response (18.17%) for Apem plantain variety was recorded for samples blanched for 5 min and pretreated in 0.3% NaCl solution.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/11506
dc.language.isoenen_US
dc.titleShelf Stability of Vacuum Packaged Peeled Plantainen_US
dc.typeThesisen_US
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