Onweluzo, J. C. and Vijayalakshmi, M. R. and Vijayanand, P. and Eipeson, W. E. (1999) Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products. Lebensmittel Wissenschaft und Technologie, 32 (8). pp. 521-526.
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Abstract
Detarium microcarpum (Dm) seed polysaccharide was evaluated as a stabilizer, thickening and gelling agent in processed fruit products
such as mango beverage, orange beverage, orange squash, tomato sauce and pineapple jam. The functional properties of the Dm seed
polysaccharide were studied with respect to pectin in these processed fruit products. The concentration of Dm polysaccharide in diwerent
processed fruit products was standardized. The storage stability of these products was evaluated during 2 mo storage at ambient
temperature (26$23C). Mango and orange beverages containing 1.5 g/L Dm, orange squash and tomato sauce containing 10 g/L Dm
and pineapple jam containing 1.4 g/L Dm and 5.6 g/L pectin were highly acceptable and had good storage stability during 2 mo at
ambient storage.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Detarium microcarpum; stabilizer; beverage; squash; jam |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Feb 2012 08:54 |
| Last Modified: | 14 Feb 2012 08:54 |
| URI: | http://ir.cftri.res.in/id/eprint/3707 |
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