Development of shelf-stable pineapple juices [in Bangladesh]
1992
Uddin, M.B.
This study reports on storage stability of processed pineapple juices. Pineapple juice was analysed for proximate composition. The pasteurized juice was treated with sugar syrup, potassium metabisulphite and carboxymethyl cellulose. Processed juice was stored under ambient temperature (230-280 C) and refrigerated temperature (80 C). In stored juices the changes in total soluble solids, acidity, pH, ascorbic acid, colour, flavour and taste were investigated. Ascorbic acid retention was better when storage temperature was reduced. Addition of sugar, acid and preservative at different concentrations extended the shelf-life pineapple juices up to 12 months
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This bibliographic record has been provided by Bangladesh Agricultural Research Council