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Compositional changes during storage and concentration of kagzi lime juice.

Author(s) : KAUL R. K., SAINI S. P. S.

Type of article: Article

Summary

Storage of heat processed juice for 6 months at 12 and 40 °C showed a more pronounced decline of 7.1, 23.5, and 55.5 per cent, respectively, in pectin, ascorbic acid and hesperidin as compared to the respective losses of 4.6, 15.2, and 40 per cent that occur in heat pasteurized (90 °C, 30 s), SO2 (700 ppm) preserved stored control samples. Noticeable respective changes of 55.8, 27.1, and 50 per cent can be ascertained in reducing sugars, ascorbic acid and recoverable oil during concentration.

Details

  • Original title: Compositional changes during storage and concentration of kagzi lime juice.
  • Record ID : 2002-1431
  • Languages: English
  • Source: J. sci. ind. Res. - vol. 59 - n. 5
  • Publication date: 2000/05
  • Document available for consultation in the library of the IIR headquarters only.

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