African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 808

Full Length Research Paper

Physico-chemical characteristics and sensory quality of Singhara (Trapa natans L.): An Indian water chestnut under commercial and industrial storage conditions

Gagan Deep Singh1*, Sukhcharn Siingh1, Navdeep Jindal1, Amrinder S. Bawa2and  Dharmesh C. Saxena1
  1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India. 2Defence Food Research Laboratory, Siddhartha Nagar, Mysore, Karnataka, India.
Email: [email protected]

  • Article Number - FCB17F326177
  • Vol.4(11), pp. 693 - 702, November 2010
  •  Accepted: 24 August 2010
  •  Published: 30 November 2010

Abstract

 

The physicochemical properties of water chestnut (Trapa natans L. var. bispinosaRoxburgh.) were investigated. Contents of moisture, crude lipid, crude fibre, crude ash, and crude protein were 81.12, 0.36, 0.72, 1.33, 1.87%, respectively. Total soluble solids and titrable acidity determined was 7.2 and 0.142%, respectively. The shelf life of whole water chestnut at ambient, refrigerated, frozen and aqueous conditions was studied. The effect on weight loss, total soluble solids, titrable acidity, total sugars, color and internal visual analysis, eating quality and textural properties of white kernel were evaluated over the storage time period. Samples kept at frozen conditions exhibited better storage life in comparison to others. The frozen samples illustrated slow but gradual decline in TSS over the storage period. The total acidity, too, followed the same trend of decline in value from initial value 0.144 %. The decrease in acidity was sharp in case of control, refrigerated and aqueous samples in comparison to those at frozen conditions.

 

Key words: Water chestnut, physicochemical properties, TSS, shelf life, texture, eating quality.

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