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EFFECTS OF DEAERATION AND STORAGE TEMPERATURE ON QUALITY OF ASEPTICALLY PACKAGED GUAVA PUREE.

Author(s) : CHAN H. T. Jr, CAVALETTO C. G.

Type of article: Article

Summary

DEAERATION OF ASEPTICALLY PACKAGED GUAVA PUREE DID NOT BENEFIT EITHER COLOUR OR FLAVOUR STABILITY BUT DID AID IN THE RETENTION OF ASCORBIC ACID DURING THE FIRST 6 MONTHS OF STORAGE. THE REDUCTION OF HEADSPACE O2 WAS GREATEST IN THE SAMPLES STORED AT 296 K (23 DEG C) FOLLOWED BY LESSER DECREASES IN SAMPLES STORED AT 283 AND 255 K (10 AND -18 DEG C). SENSORY PANEL SCORES FOR COLOUR, HUNTER COLOUR VALUES, DISSOLVED O2, HEADSPACE O2, AND ASCORBIC ACID WERE HIGHLY CORRELATED WITH EACH OTHER SHOWING THAT COLOUR CHANGES WERE RELATED TO O2 CONSUMPTION AND ASCORBIC ACID DESTRUCTION.

Details

  • Original title: EFFECTS OF DEAERATION AND STORAGE TEMPERATURE ON QUALITY OF ASEPTICALLY PACKAGED GUAVA PUREE.
  • Record ID : 1986-2317
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 165-168; 171; 8 fig.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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