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Influence de la température et du temps d'entreposage sur la qualité de la poudre de mangue mure.

Quality of ripe mango powder as affected by storage temperature and period.

Auteurs : SAGAR V. R., KHURDIYA D. S., MAINI S. B.

Type d'article : Article

Résumé

The effect of storage temperature and period on the quality of ripe mango powder was investigated. The quality of the product was affected significantly by both temperature as well as period of storage. Ripe mango powder packed in 400 g low density polyethylene pouches could be stored at low temperature (7 °C) up to 6 months and 4 months at room temperature (33-33.5 °C) without losing its colour, flavour and texture. Low temperature helped in retaining higher level of ascorbic acid and total carotenoids in the powder.

Détails

  • Titre original : Quality of ripe mango powder as affected by storage temperature and period.
  • Identifiant de la fiche : 2001-0854
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 37 - n. 2
  • Date d'édition : 03/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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