Physico-chemical changes during the concentration of guava juices.

Muralikrishna, M. and Nanjundaswamy, A. M. and Siddappa, G. S. (1968) Physico-chemical changes during the concentration of guava juices. Indian Food Packer, 22 (6). 5-7, 4 ref..

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Abstract

Clear guava juice, with practically no acid insoluble ash was obtained from fresh guavas by the method reported in Indian Food Packer (1968) 18 (4) 13. The juice was conc. in a steam-heated forced circulation vacuum evaporator and samples were taken at different stages of concn. There was little change in ascorbic acid content and in inversion of sugars during concn. There was a sudden rise in viscosity above 66 degree Brix and considerable loss of flavour. Optimum stage of concn. (to produce a satisfactory product) should be 65-66 degree Brix, cut back to 45 degree Brix using single strength fresh pasteurized juice to restore lost flavour.

Item Type:	Article
Uncontrolled Keywords:	GUAVA-; Physico-chemical changes in guava juice during concentration; JUICES-; CONCENTRATION-
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2022 08:11
Last Modified:	10 Feb 2022 08:11
URI:	http://ir.cftri.res.in/id/eprint/7400

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