Extension of shelf-life of Chickoo slices using hurdle technology

An attempt has been made to evolve a protocol to prepare shelf-stable high moisture chickoo slices using Hurdle Technology. The process is based on a slight reduction of water activity (0.98?0.94) by osmosis with a 70 deg Brix sucrose syrup, lowering of pH (5.75 to 4.46) by addition of citric acid, addition of KMS and then subjecting the resulting slices to different doses of gamma radiation ranging from 0.25-1 kGy. Radiation processed chickoo slices remained acceptable for 8 weeks at sub-room temperature (10 ± 2 degC) and for 3 weeks at ambient temperature (28 ± 2 degC) when evaluated by a taste-test panel. (author)