Investigation on the effect of different conditions of processing and storage, on quality properties of Mulberry concentrate
2014
Basiri, Shadi | Shavakhi, Forough
White Mulberry is native to China, Iran and Turkey. Since the Mulberry has a lot water, therefore its sensitive to handling and its maintenance is very hard and its waste is high. The Mulberry has alot nutrients, therefore must be processed. Mulberry molasses is one of the traditional foods in Iran that is concentrated from Mulberry juice. The aim of this research is evaluation on effects of different methods neutralization and concentration of fruit juice on some of physicochemical properties of the produced molasses of two varieties of white Mulberry during storage period. The cultivars of Bokharaii and Khardar Mulberry are used for molasses making. The neutralization of fruit juice at 2 levels (molasses soil and calcium carbonate) and concentration process at 2 levels (vacuum and ambient conditions) were done until the brix of product reach 70. The acidity, pH and color expriments were done every 3 mounts. The experimental design was factorial in frame of complete randomized was performed in 3 replications. The result showed the effects of neutralization and concentration methods in Mulberry processing were significant. The shelf life of the products with maintaining quality was up to 9 months. The sensory properties of final products were in satisfactory range. The best Mulberry molasses was made of Bokharaii Mulberry with calcium carbonate in vacuum condition.
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