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EFFECT OF THE EXTRACTING PROCESS, THE CONTAINER AND THE STORAGE TEMPERATURE ON PHALSA (GREWIA SUBINAEQUARLS L.) FRUIT JUICE.

Author(s) : KHURDIA D. S., ANAND J. C.

Type of article: Article

Summary

HEATING CRUSHED PHALSA FRUIT TO 50 DEG C GIVES THE HIGHEST JUICE YIELD AND THE GREATEST ANTHOCYANIN, GLUCID, MINERAL CONTENTS. JUICE COLOUR IS BETTER PRESERVED DURING STORAGE IN GLASS THAN IN PLASTIC CONTAINERS. HOWEVER THE JUICE CAN BE STORED IN SATISFACTORY CONDITION AT 3 DEG C. THE STABILITY OF PHALSA JUICE COLOUR IS BEST AT 3 DEG C, THEN AT 20 DEG C AND FINALLY AT THE AMBIENT TEMPERATURE (31-36 DEG C). THE JUICE IS ACCEPTABLE FOR 100 DAYS AT 3 DEG C AND 10 DAYS AT THE AMBIENT TEMPERATURE.

Details

  • Original title: EFFECT OF THE EXTRACTING PROCESS, THE CONTAINER AND THE STORAGE TEMPERATURE ON PHALSA (GREWIA SUBINAEQUARLS L.) FRUIT JUICE.
  • Record ID : 1983-1059
  • Languages: English
  • Source: Indian Food Packer - vol. 35 - n. 6
  • Publication date: 1981/11

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