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FREEZE-CONCENTRATION OF PINEAPPLE JUICE.

Author(s) : BRADDOCK R. J., MARCY J. E.

Type of article: Article

Summary

JUICE WAS ADJUSTED BY FINISHING AND CENTRIFUGATION TO TWO PULP LEVELS, 12 AND 2% BY VOLUME. PHYSICAL, CHEMICAL AND SENSORY DIFFERENCES WERE MEASURED IN HEAT STABILIZED SINGLE STRENGTH JUICES, EVAPORATOR CONCENTRATED, AND FREEZE-CONCENTRATED JUICES. RESULTS INDICATED NO SIGNIFICANT DIFFERENCES BETWEEN SAMPLES FOR DEG BRIX,% ACID, TOTAL HEXOSE, VITAMIN C, BROWNING INDEX, COLOUR, VISCOSITY. JUICES WERE RANKED ACCORDING TO HIGHEST DEGREE OF FRESH FRUIT TASTE AS FOLLOWS: (1) HIGH PULP SINGLE STRENGTH, (2) FREEZE-CONCENTRATE HIGH PULP, AND (3) EVAPORATOR CONCENTRATE HIGH PULP. FLAVOUR OF RECONSTITUTED FREEZE-CONCENTRATED JUICE WAS COMPARABLE TO SINGLE STRENGTH JUICE.

Details

  • Original title: FREEZE-CONCENTRATION OF PINEAPPLE JUICE.
  • Record ID : 1986-1137
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 6; 1985.11-12; 1636-1639; 1 fig.; 4 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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