Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
2007
Pal, Harshata | Banik, Ashis Kumar | Nuchhungi
The impact of blending of nectar with coconut water, fortification with ascorbic acid and tocopherol and subsequent storage at low temperature (4-5°C) and room temperature (15-33°C) on the quality of nectar was evaluated. In most of the treatments, total soluble solids and reducing sugar content of the nectars increased during storage, whereas the total titratable acidity and lycopene content decreased. Blending and addition of tocopherol did not show improved effect on quality. Low temperature storage recorded better stability.
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书目信息
页码
38-43
其它主题
Reducing sugar; Titratable acidity; Watermelon nectar; Total soluble solid
注释
Number: 1 - Content source: jhs.iihr.res.in
类型
Journal Article; Journal
2020-10-15
AGRIS AP