Studies on the technological aspects of the manufacture of passion fruit juice and squash.

Pruthi, J. S. and Girdhari, Lal. (1955) Studies on the technological aspects of the manufacture of passion fruit juice and squash. Chemical Age of India, 6. pp. 39-48.

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Abstract

Passion fruit juicc, apart from its being one of the most nutritious juicesl -5, is well known for its fine exotic flavour. However, ?e~ause of its rather high acidity (2.5-4.0%), It IS very rarely used for direct consumption as such. It is, therefore, necessary to utilise it by converting it into more delicious products. This could be achieved by sweetening it with cane sugar, diluting with water or both and by blending it with other less acid fruit juices. A number of products like squash or nectar, cordial, passionade, treacle, syrup and blends with comparatively sweeter and less acid juices and pulps like those of papaya, mango, sweet orange (Mosambi & Sathgudi) and pineapple, etc., were prepared and subjected to large scale of consumers' acceptance trials. The most promising results accruing therefrom were applied to pilot plant scale production in order to establish their economic feasibility, etc. In this paper, the results pertaining to the pilot plant studies on the manufacture of passion fruit squash only are presented.

Item Type:	Article
Uncontrolled Keywords:	Passion fruit juicc, manufacture
Subjects:	600 Technology 600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Mar 2013 06:11
Last Modified:	01 Mar 2013 06:11
URI:	http://ir.cftri.res.in/id/eprint/5858

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