Evaluation of apparent flavor intensity of canned fruit juices and blends with varying total soluble solids and acidity [Philippines]
1982
Mabesa, L.B. | Novero, F.E. | Aquino, E.P. (University of the Philippines at Los Banos, College, Laguna. Dept. of Food Science and Technology)
Addition of sugar can improve the flavor intensity of canned papaya and guyabano juices but not of pineapple juice. The intensity of pineapple was enhanced more by the addition of citric acid. The degree of blending of canned blends of pineapple, papaya and guyabano juices was found to be more dependent on the amount of juices present in the formulation. Apparently the blends should have almost equal parts of the juice (50-50 for two juices and 33-33-33 for three juices) regardless of total soluble solid content and acidity
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