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FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED PINEAPPLE JUICE POWDER.

Author(s) : PHANINDRA KUMAR H. S., JAYATHILAKAN K., VASUNDHARA T. S.

Type of article: Article

Summary

AMONG THE 3 VARIETIES OF PINEAPPLES TESTED (GIANT KEW, QUEEN AND MAURITIUS), THE FIRST WAS THE MOST SUITABLE FOR PROCESSING. THE QUALITY OF THE DEHYDRATED PRODUCT IS ACCEPTABLE: 12 DEG BRIX MINIMUM, ACIDITY OF ABOUT 1.0 % AND CONTENT IN TOTAL CAROTENOIDES OF AT LEAST 120 MICROGRAMS FOR 100 G OF JUICE. ADDING CITRIC ACID BEFORE PASTEURIZATION RESULTS IN A QUALITY LOSS. SPRAYING THE JUICE POWDER WITH SUGAR IMPROVES QUALITY WHILE INCREASING WATER ACTIVITY.

Details

  • Original title: FACTORS AFFECTING THE QUALITY OF FREEZE-DRIED PINEAPPLE JUICE POWDER.
  • Record ID : 1992-1950
  • Languages: English
  • Source: Indian Food Packer - vol. 45 - n. 2
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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