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SWEETENED MANGO PUREES PRESERVED BY CANNING AND FREEZING.

Author(s) : AVENA R. J., LUH B. S.

Type of article: Article

Summary

MANGO FRUIT AT CANNING RIPENESS WAS PROCESSED AS SWEETENED PUREE OF 42-43 BRIX SOLUBLE SOLIDS BY CANNING AND FREEZING. SUCROSE AND HIGH FRUCTOSE CORN SYRUPS WERE USED AS SWEETENERS. PROCESSED PUREES, DILUTED WITH 3 PARTS OF WATER, PRODUCED MANGO NECTARS OF 13% SOLUBLE SOLIDS FOR EVALUATION OF CHEMICAL AND SENSORY QUALITY. THE FROZEN MANGO PUREES CONTAINED SLIGHTLY MORE ASCORBIC ACID. SUCROSE AND HIGH FRUCTOSE CORN SYRUPS MAY BE USED INTERCHANGEABLY AS SWEETENERS. PANEL MEMBERS WERE NOT ABLE TO DISTINGUISH DIFFERENCES FOR NECTARS. SOME DIFFERENCES IN SUGAR COMPONENTS WERE DETECTED BY LIQUID CHROMATOGRAPHY.

Details

  • Original title: SWEETENED MANGO PUREES PRESERVED BY CANNING AND FREEZING.
  • Record ID : 1984-0590
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 406-410; 1 fig.; 9 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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