Effects of pre-drying treatments on the physico-chemical, nutritive and organoleptic qualities of packaged dehydrated santol
1985
Leon, S.Y. de | Hormigos, H. | Angeles, R.
Results of the sensory evaluation showed that the panelists preferred the slow process for all product attributes except color. The blanched product was lighter in color. The panelists wanted a product with medium orange brown color, a firm but tender texture, and a more sweet than sour taste. Physicochemical analysis of the sulfited samples gave the following average values: pH 9.62, 10.6% moisture content, 0.076% titratable acidity and 71.1% soluble solids. Average values for the blanched samples were pH 2.88, 9.6% moisture content, 0.085% titratable acidity and 73.5% soluble solids
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of the Philippines at Los Baños