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Cloud stabilization in citrus beverages by low methoxyl pectin.

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1980) Cloud stabilization in citrus beverages by low methoxyl pectin. Journal of Food Technology, 15 (1). 25-34, 11 ref..

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Abstract

Cloud in citrus beverages containing 40-65% total soluble solids (TSS) is stabilized by addition of 0.05-0.1% ammonia deesterified low methoxyl pectin (LMP) containing 4.5% methoxyl, and 2-6 mg Ca/100 g beverage. The concn. of LMP and Ca required decreased as TSS increased. Stabilization of cloud is based on the principle that Ca added at concn. much lower than that required for gel formation results in considerable increase in the viscosity of LMP solution. Heat inactivation of pectin esterase (PE) in the juice is not essential for cloud stabilization.

Item Type: Article
Uncontrolled Keywords: PECTIC-SUBSTANCES; citrus beverages, pectins methoxyl low-Ca cloud stabilizers for; TURBIDITY-; CALCIUM-; STABILIZERS-; BEVERAGES-; CITRUS-FRUITS; pectins methoxyl low-Ca cloud stabilizers for citrus beverages
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 05:32
Last Modified: 25 May 2016 05:32
URI: http://ir.cftri.com/id/eprint/3477

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