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Chemical composition of commercial tamarind juice concentrate.

Nagaraja, K. V. and Manjunath, M. N. and Nalini, M. L. (1975) Chemical composition of commercial tamarind juice concentrate. Indian Food Packer, 29 (5). 17-20, 8 ref..

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Abstract

Changes in chemical composition and organoleptic properties of tamarind juice concentrate were studied during 12 months' storage at ambient temp. (20-31 degree C); results are tabulated. Except for a small reduction in sucrose concn. (from an average of 1.01% to 0.57%) no significant changes occurred during storage (ascorbic acid concn. was not determined). The product also remained acceptable, although the colour changed from light to dark brown. The analytical data were used to propose draft specifications under the Indian Fruit Products Order (1955).

Item Type: Article
Uncontrolled Keywords: TAMARINDS-; composition of tamarind juice concentrates; ORGANOLEPTIC-PROPERTIES; tamarind juice concentrates, organoleptic properties of; FRUIT-JUICES; tamarind juice concentrates, composition of
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 01 General Chemistry
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2012 04:38
Last Modified: 26 Apr 2012 04:38
URI: http://ir.cftri.com/id/eprint/3404

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