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STORAGE BEHAVIOUR OF FREEZE-DRIED WATERMELON JUICE POWDER.

Author(s) : ARYA S. S.

Type of article: Article

Summary

THE EFFECTS OF WATER ACTIVITY, SUGAR AND CITRIC ACID ADDITION ON THE KEEPING QUALITY OF FREEZE-DRIED WATERMELON JUICE HAVE BEEN INVESTIGATED. THE STABILITY OF WATERMELON CAROTENOIDS INCREASES WITH INCREASE IN WATER ACTIVITY. ABOVE 0.33 WATER ACTIVITY CAKING LIMITS THE SHELF LIFE. FREEZE-DRIED WATERMELON JUICE HAS MAXIMUM STABILITY BETWEEN 0.22 AND 0.25 WATER ACTIVITY. THE ADDITION OF SUGAR AND CITRIC ACID HAS A BENEFICIAL EFFECT ON THE STABILITY OF CAROTENOIDS AND IN RETARDING NON-ENZYMIC BROWNING.

Details

  • Original title: STORAGE BEHAVIOUR OF FREEZE-DRIED WATERMELON JUICE POWDER.
  • Record ID : 1986-1310
  • Languages: English
  • Source: J. Food Technol. - vol. 20 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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