|
|
|
|
|
Gajera, Ramesh R.; Joshi, D. C.. |
Abstract: Bottle gourd (Langenariasiceraria), Aonla (EmblicaofficinalisGaertn.), Lemon (Citrus x limon) and Ginger (Zingiberofficinale) juice was blended in the proportion of 87.90: 23.40: 5.70: 6.00 mL, respectively. Prepared blend juice was hot filled in glass bottles and thermally processed over a temperature range over 80-950C for 5-30 min. Significant difference was observed in ascorbic acid (vitamin C), total plate counts and, yeast and mould counts (P<0.05), while no significant difference was in pH and TSS (P>0.05). The best thermal process was found at 85°C hot filling and processing at 85°C for 5 min. At this temperature-time combination, 3.52 pH, 5.17 oBrix TSS, 38.32 mg per 100 mL ascorbic acid, 35 cfu mL-1 total plate counts, 2... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural Engineering; Agril. Process and Food Engg. Blend juice; Thermal processing; Storage stability; Physicochemical; Microbiological. |
Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2783 |
| |
|
| |
|
|
|