Investigation on different formulations for production of canned fruit cocktail
2014
Nikkhah, Shohreh | Haghbin, Fereshteh | Hakim Atar, Bita
Canned fruit cocktail is a product prepared from a mixture of small fruits and small pieces of fruits which may be fresh, frozen or canned. Canned Fruit Cocktail may be packed in syrup (water, sucrose or glucose) or mixture of syrup and fruit juice. It is often produced canned, but can also be made fresh that is called fruit salad. This study was conducted to investigate on producing canned fruit cocktail in order to create diversity in Iranian fruit canes, better application of horticultural products and added value in product. The results of panel test on taste preference in packing media (syrup, syrup + fruit concentrate + essence) in 6 formulated products revealed that there was no difference between 2 packing media. So syrup was considered for producing the other formulated products. The fruits including kiwi, grape, banana, quince, melon and cantaloupe were not suitable for producing canned fruit cocktail. Regarding the results of panel test, the best combinations for canned fruit cocktail were yellow sweet cherry (40%), Chinese peach (30%) and apricot (30%) and then pineapple (33%), golden delicious apple (33%) and Chinese peach (33%) and also pear (40%), peach (40%) and apple (20%).
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Agricultural Research and Education Organization
Découvrez la collection de ce fournisseur de données dans AGRIS