Drinking juice product with Kabuk flour
1997
Adisak Akesowan (University of the Thai Chamber of Commerce, Bangkok (Thailand))
This research concerns about a feasibility of using kabuk in juices. The viscosity of ideal juice products was firstly studied. The quantity of kabuk flour added in the orange juice and roselle juice (concentration of 14 brix) were varied to 0.1 0.5 1.0 and 1.5 percent (by wt.), evaluating by descriptive test (Ideal ratio profile). The results showed that acceptable viscocity of both products with kabuk flour was in the range of 0.1-0.5 percent (by wt.). Sensory evaluation for addition of kabuk flour in orange juice and roselle juice at 0.2 0.4 and 0.6 percent (by wt.)(using 9 Hedonic scale), effect of preservative (200 ppm of benzoic acid) and storage time at room tempeature (30-35 deg C) and at chilled temperature (10-15 dec C) for 12 week were investigated. The data pointed out that the suitable quantity of kabuk flour in both juices is 0.2 percent. The orange juice with 0.2 percent kabuk flour at room temperature has more darkness and decrease in viscocity than that of chilled temperature. The "L" value of roselle juices at both storage time are not different; however, the decrease in viscosity has more risen at room temperature. The addition of benzoic can prolong the storage time of both products and the storage time of the product with benzoic acid at chilled temperature is not less than 12 weeks.
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