Factors affecting cloud stability and quality of ready-to-serve mango (Mangifera indica) beverage
1983
Dei-Tutu, J. (Council for Scientific and Industrial Research, Accra (Ghana). Food Research Inst.)
Results obtained by using physical means to achieve cloud stability in bottled mango ready-to-serve beverage are reported. The Badami and Totapuri varieties were used to prepare the beverage with different % pulp content, mechanically and manually blended, and held at 37 deg C and at room temperature. Sedimentation of cloud was measured at 24 hr, 48 hr and after 15 days. Sedimentation occurred in the beverage with total soluble solids (TSS) content of 14%, and the higher the % TSS, the less the sedimentation. Blending resulted in incorporation of air bubbles causing floatation of pulp on the surface of the beverage, and dulling o1287f the colour. De-aeration stabilised the suspension and temporarily restored the colour. Homogenisation and stabilisation of cloud was found to depend on particle size of pulp, % TSS, de-aeration and pres
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