期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 218, 期 5, 页码 456-459出版社
SPRINGER-VERLAG
DOI: 10.1007/s00217-004-0878-5
关键词
sweetened mango juice; Ogbomoso mango; Julie mango; storage; quality attributes
Changes in the quality attributes of sweetened Julie and Ogbomoso mango juices were investigated. Sweetened mango juices were processed, bottled and stored at 25 degreesC for 12 weeks. The titratable acidity, pH, total solids, ash, soluble solids and ascorbic acid contents were evaluated immediately after processing and subsequently at 2-week intervals. The L*, a* and b* (HunterLab) parameters were determined to evaluate colour changes due to non-enzymatic browning. Generally, the quality attributes of the sweetened mango juices decreased during storage. The titratable acidity, pH, total solids, ash, soluble solids and ascorbic acid contents decreased during storage. After 12 weeks of storage, the percentage ascorbic acid loss of sweetened Julie and Ogbomoso mango juices was 16.25 and 16.67%, respectively. Browning index, chroma and b* values increased during storage. Colour changes in sweetened mango juices were mainly due to b* value and chroma.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据