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FREEZING PRESERVATION OF < TOTAPURI > MANGO PULP.

Author(s) : RAMANA K. V. R.

Type of article: Article

Summary

THE STORAGE QUALITY OF < TOTAPURI > MANGO PULP, AS SUCH OR WITH ADDITION OF ASCORBIC ACID, WHICH WAS FROZEN AS SLABS IN POLYETHYLENE BAGS AND STORED AT 255 K (-18 DEG C) WAS STUDIED ALONG WITH CANNED PULP FOR COMPARISON. ASCORBIC ACID, TOTAL CAROTENOIDS, CHROMA AND VISCOSITY DECREASED MORE PRONOUNCED IN THE CONTROL DURING PROLONGED STORAGE. SENSORY EVALUATION OF THE NECTAR PREPARED FROM THE FROZEN PULP AT THE END OF 6, 10 AND 14 MONTHS OF STORAGE INDICATED THAT THE PRODUCT HAD DEVELOPED AN OFF-FLAVOUR WHICH COULD BE REMOVED BY PASTEURIZING THE PULP BEFORE FREEZING OR HEATING THE FROZEN PULP BEFORE USE. ASCORBIC ACID HELPS TO RETAIN THE COLOUR, FLAVOUR AND AROMA DURING LONG STORAGE.

Details

  • Original title: FREEZING PRESERVATION OF < TOTAPURI > MANGO PULP.
  • Record ID : 1985-2541
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci. Technol.
    vol. 21; n. 5; 1984.09-10; 282-285; 2 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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