Joanna, C.L.Y (MARDI), Latifah, M.N (MARDI), Siti Aisyah, A (MARDI), Zaulia, O (MARDI), Nur Azlin, R (MARDI), Nur Syafini, G (MARDI), Syed Abas, S.A. (MARDI)., Hairiyah, M (MARDI), Habsah, M (MARDI), Zaipun, M.Z (MARDI) and Nurul Adibah, M (MARDI)
Effect of carrageenan coating at different concentrations on minimally processed pumpkin cubes was studied. Pumpkin cubes were subjected to a 3 min dipping into a solution containing carrageenan-based (0.1, 0.3 and 0.5 %, w/v) and glycerol (0-1%, w/v) coating. Samples (130 - 150 g) were sealed packed into polypropylene container (volume: 450 ml). Physical (weight loss, appearance and colour), chemical (pH, titratable acidity, soluble solids concentration and ascorbic acid content) and sensory evaluations were assessed during storage at 2 degrees C (70% relative humidity), 3 or 4 days interval for 3 weeks. Uncoated and coated minimally processed pumpkin cubes were subjected to steaming process (100 degrees C) for 5-7 min and were cooled prior to sensory evaluation. Significant weight loss (p< 0.05) was found in uncoated pumpkin cubes and tends to have a drier appearance after 10 days of storage. Higher concentrations of the coating (0.3 and 0.5%) causes jelly film to form over the surface of pumpkin cubes and was able to prevent moisture loss. Appearance of microbial spoilage started to form on uncoated surface pumpkin cubes after 17 days of storage. From the study, no significant differences was found for colour (L, a and b values), firmness and chemical) variables among treatments throughout the storage period. Coated pumpkin cubes of 0.1, 0.3 and 0.5% of carrageenan were found to retain its colour, better texture and noted positive sensory scores until the end of the storage period compared to uncoated pumpkin cubes. The results indicated carrageenan coating of 0.1% was the most effective as coating treatment in term of sensory quality and able to prolong shelf-life of minimally processed pumpkin cubes up to 20 days.