Data/hora: 16/06/2024 17:46:31

Biblioteca(s): 	Embrapa Agroindústria Tropical.	
Data corrente: 	01/12/2004	
Data da última atualização: 	01/12/2004	
Autoria: 	RAMANA, K. V. R.; RAMASWAMY, H. S.; ARAVINDA PRASAD, B.; PATWARDHAN, M. V.; RANGANNA, S.	
Título: 	Freezing Preservation of Totapuri Mango Pulp.	
Ano de publicação: 	1984	
Fonte/Imprenta: 	Journal of Food Science and Technology, v.21, p.282-285, 1984.	
Idioma: 	Inglês	
Conteúdo: 	The storage quality of 'Totapuri' mango pulp, as such or with addition of ascorbic acid, which was frozen as slabs in polyethylene bags (52x40x3 cm) and stored at -18°C for a period of 14 months was studied along with canned pulp for comparison. Ascorbic acid, total carotenoids, chroma and viscosity decreased in all the samples, more pronunced in the control during prolonged storage. Sensory evaluation of the nectar prepared from the fronzen pulp at the end of 6, 10 and 14 months of atorage indicated that the fornzen product had developed an off-flavour which could be removed either by pasteurizing the pulp helps to retain the colour, flavour and aroma during long storage.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria Tropical (CNPAT)	
Exemplares: 	CNPAT - (8123-1) - ADD - SP - -- - SP 03572 -  - SP 03572 - DIS