スナップ・メロンの最適化 (Cucumis melo var. カキュミス・メロワール) モモルディカ (Momordica) は,ピュレの加工,持続可能な長期保存,付加価値の提供を目的としています
Pawan Singh Gurjar1, Mukesh Kumar Berwal1, Dilip Kumar Samadia1
1ICAR-Central Institute for Arid Horticulture, Bikaner, Rajasthan 334006 India.
Journal of food science and technology
|February 13, 2026
まとめ
冷蔵されたスナップメロンピュレは,環境保存と比較してケチャップ生産のためのより高い栄養価と品質を保持しています. この保存方法により,最大8ヶ月間の加工に適していることが保証されます.
科学分野:
- 食品科学と技術 食品科学と技術
- ガーティカルチャー ガーティカルチャー
- バイオケミストリー バイオケミストリー
背景:
- スナップ・メロン (kakadia) は,ケチャップのような付加価値商品の潜在能力を有する人気のタル砂漠の野菜です.
- スナップメロンピュレの有効な保存は,食品加工におけるその利用に不可欠です.
研究 の 目的:
- スナップメロンピュレの保存のためのプロセスを開発する.
- スナップメロンピュレの生化学的および微生物学的質を環境および冷蔵庫での保存中に評価する.
主な方法:
- スナップ・メロンのピュレは,240日間,室内および冷蔵庫で保存された.
- 生化学的パラメータ (アスコルビン酸,β-カロテン,総フェノール,フラボノイド,砂糖) と微生物の負荷を評価した.
- 処理されたケチャップの品質は,感覚的に評価されました.
主要な成果:
- 冷蔵ピュレは,アスコルビック酸,β-カロテン,総フェノール,フラボノイド,抗酸化物質の活性が著しく高かった.
- 周囲の貯蔵は,総和および減糖の増加とより高い微生物の成長につながった.
- 両方の条件における微生物の負荷は,240日後にFSSAIの基準を満たした.
- 冷蔵ピュアから加工されたケチャップは,優れた感覚特性を示しました.
結論:
- スナップメロンピュレは,ケチャップの加工に適した品質を維持しながら,環境条件と冷蔵条件の両方で最大8ヶ月 (240日) 保存できます.
- 栄養と感覚の質を最適な保存のために冷蔵が推奨されます.
- この研究は,付加価値のある製品のためのスナップメロンピュレの商業的可行性を支持しています.
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