Sensory quality studies on mango aroma concentrate during storage.

Ramteke, R. S. and Dhanaraj, S. and Eipeson, W. E. (1991) Sensory quality studies on mango aroma concentrate during storage. Journal of Sensory Studies, 6 (3). 193-203 ; 17 ref..

PDF Journal of Sensory Studies 6 (199 I ) 193-203.pdf - Published Version Restricted to Registered users only Download (430kB)

Abstract

The stability of mango pulp concentrates and mango aroma concentrates was studied by sensory evaluation. Aroma concentrates were prepared from mango pulps and the aroma stripped pulps were concentrated 2x. Ready-to-serve beverages were prepared from fresh pulps and pulp concentrates, to which different levels of aroma concentrate (50, 75 and 100%) were added. Analysis suggested that the beverages prepared with the aroma concentrates were of a quality comparable with the fresh pulps. To assess stability, aroma stripped pulps were canned and stored at 25

Item Type:	Article
Uncontrolled Keywords:	ADDITIVES-; AROMA-CONCENTRATES; BEVERAGES-; FLAVOURINGS-; FRUITS-; MANGOES-; STABILITY-; STORAGE-
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 May 2016 06:12
Last Modified:	27 May 2016 06:12
URI:	http://ir.cftri.res.in/id/eprint/7999

Actions (login required)

View Item