Abstract
Muskmelon (Cucumis melo) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various combinations of sugar and glycerol and same levels of potassium metabisulphite, potassium sorbate, calcium chloride, and citric acid. It was observed a gradual decrease in TSS (56.53–53.28), vitamin C level in all treatments with the passage of time. The declining trend in ascorbic acid (25.49–21.63 mg/100 g) content of muskmelon chunks was increased as a function of storage. Sensory results showed that there was declining trend in the scores obtained for color parameter, that is, L* from 60.23 to 55.98. The overall results showed that combination of different additives contributed best values (T3) for flavor (7.70), taste (8.15), vitamin C (25.60 mg/100 g), and pH (5.16) as compared to other treatments. Conclusively, developed chunks of treatment 3 are physicochemical and organoleptically considered best, as it is helpful to sustain life stability of muskmelon and enhance its marketability.
A novel method for extension of shelf life by minimum processing at normal temperature. Muskmelon chunks prepared by this technique have a good texture, firmness, flavor, color, and overall acceptability of the product. Muskmelon chunks could be stored at least 20 days with no loss of nutritional characteristics. The above method can be applied in both small, non‐sophisticated fruit dehydration plants (mainly solar drying) and in larger and more sophisticated ones (mainly forced hot air drying). This technique can be used in all types of snack foods.