Table 5.
Analysis of fresh fruits and fruit puree (Nendran)
| Fresh fruit | Blanched fruit | Fruit puree | ||
|---|---|---|---|---|
| Moisture content (%) | 51.87 ± 0.49 | 54.83 ± 0.59 | 43.86 ± 0.09 | |
| Titratable acidity (% anhydrous citric acid) | 0.64 ± 0.03 | 0.68 ± 0.02 | 0.68 ± 0.01 | |
| pH | 4.2 ± 0.14 | 4.19 ± 0.26 | 4.17 ± 0.21 | |
| Fructan content (FW) mg/100 g | 1493.7 ± 0.29 | 1287.6 ± 0.51 | 2471.1 ± 0.77 | |
| Inulin mg/100 g | 870.4 ± 0.68 | 976.6 ± 0.39 | 1025.2 ± 0.78 | |
| Colour | L* | 62.5 ± 0.03 | 64.2 ± 0.17 | 58.9 ± 0.09 |
| A* | 10.8 ± 0.02 | 10.5 ± 0.14 | 10.2 ± 0.21 | |
| B* | 31.5 ± 0.08 | 25.4 ± 0.12 | 28.4 ± 0.03 | |
| Texture | Firmness (g) | 308.6 ± 0.27 | 301.5 ± 0.16 | 342.6 ± 0.19 |
| Consistency (gs) | 9224.0 ± 0.15 | 9237.3 ± 0.17 | 9382.6 ± 0.18 | |
| Cohesiveness (g) | 182.0 ± 0.17 | 180.9 ± 0.06 | 198.2 ± 0.15 | |
| Index of viscosity (gs) | 7320.0 ± 0.09 | 7314.7 ± 0.04 | 8010.4 ± 0.13 | |
FW FreshWeight
* Mean ± S.D (n = 3)