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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(2): 208-214
DOI: https://doi.org/10.20546/ijcmas.2020.902.026


Sensory Attributes of Sunflower Microgreens with Storage under Ethanol Vapour and Organic Acid Treatments
Nidhi Dalal1, Saleem Siddiqui1 and Neeraj1*
1Centre of food Science and Technology, Chaudhary Charan Singh Haryana Agriculture University, Hisar- 125004, Haryana (India)
*Corresponding author
Abstract:

Sunflower microgreens hold potential to bring fresh food to consumers with minimal input and maximal nutritional benefit. The study involved use of GRAS treatments to increase the shelf life of sunflower microgreens. Microgreens were treated to 5 treatments, viz. ethanol vapour (EV), citric acid spray (CA), ascorbic acid spray (AA), citric acid+ethanol spray (CA+E) and citric acid+ascorbic acid spray (CA+AA) and distilled water as control, under LDPE packaging. They were evaluated organoleptically for color and appearance, taste, aroma, texture and overall acceptability by a team of semi-trained professionals using 9-point hedonic scale. CA+AA and control maintained highest quality of microgreens with respect to taste, texture, aroma and overall acceptability. EV and CA+E had an adverse effect on the quality during later stages of storage with production of off-odour and loss of taste and color. Thus organic acid treatments can be used to improve the shelf-life of sunflower microgreens without adversely affecting the sensory properties.


Keywords: Sunflower, Microgreens, Ethanol vapour, Organic acid treatments
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How to cite this article:

Nidhi Dalal, Saleem Siddiqui and Neeraj. 2020. Sensory Attributes of Sunflower Microgreens with Storage under Ethanol Vapour and Organic Acid Treatments.Int.J.Curr.Microbiol.App.Sci. 9(2): 208-214. doi: https://doi.org/10.20546/ijcmas.2020.902.026