Share

EFFECT OF SWEETENER TYPES ON CHEMICAL AND SENSORY QUALITY OF FROZEN KIWIFRUIT CONCENTRATES.

Author(s) : ZALAKI E. el-, LUH B.

Type of article: Article

Summary

RIPE KIWI FUIT, NOT MEETING MARKETING CRITERIA, WERE PROCESSED INTO FROZEN JUICE CONCENTRATES. SUCROSE, GLUCOSE SYRUP AND/OR FRUCTOSE SYRUP WERE ADDED AS SWEETENERS. COMPARISON OF THE ACID, ASCORBIC ACID AND SOLUBLE CONTENTS, THE OLIGOSACCHARIDE COMPOSITION, THE COLOUR AND ORGANOLEPTIC PROPERTIES OF DEEP-FROZEN JUICES. COLOUR DEPENDS ON STORAGE TEMPERATURE. THE TYPE OF SWEETENER HAS AN EFFECT ON VISCOSITY AND ON CONSUMER ACCEPTABILITY. (Bull. bibliogr. CDIUPA, FR., 15, N6, JUNE 1981, 33, 156528.

Details

  • Original title: EFFECT OF SWEETENER TYPES ON CHEMICAL AND SENSORY QUALITY OF FROZEN KIWIFRUIT CONCENTRATES.
  • Record ID : 1982-0524
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 6 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing