Suksa kan prapprung khunkha thang phochanakan khong nam phonlamai doikan phasom nomwua.
1985
Somchai Prabhavat
Improvement of the nutritive value of tangerine juice and pineapple juice by the addition of cow milk was investigated. The result indicated that pasteurized milk (pH=6.5 and homogenized at pressure 2500 lb/in square) mixed with tangerine juice (pasteurized at 80 C for 2 minutes, cooled and with the pH adjusted to 6.5 by using 10 percent of sodiumbicarbonate solution) in the ratio equal to 1:3 by volume and mixed together using high speed mixer for 5 minutes and pasteurized again at 80 C for 2 minutes was the best suitable ratio (from different ratio) for acceptability of color, flavor and texture. Cow's milk mixed with pineapple juice, pineapple juice was boiled at 100 C for 2 minutes, cooled and with the pH adjusted to 6.5 in the ratio 1:7 by volume was the most suitable ratio for acceptability of color, flavor and texture. The protein, fat and energy content of the tangerine juice - milk mixture when compared with tangerine juice increased to 187.50 percent, 266.67 percent and 13.63 percent, respectively. The protein, fat and energy content of the pineapple juice - milk mixture was 118.75 percent, 410 percent and 1.46 percent, respectively. Essential amino acids increased from 0.76 percent to 39.5 percent for tangerine juice and pineapple juice, respectively. The quantity of methionine plus cystine (the sulfur-containing amino acid) increased to 35.29 percent. The chemical score increased from 52 in tangerine juice.
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