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Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products.

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.com/id/eprint/3707

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