National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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