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Effect of retention of peel on the quality of canned mango slices.

Siddappa, G. S. and Bhatia, B. S. (1955) Effect of retention of peel on the quality of canned mango slices. Indian Food Packer, 9 (7). pp. 9-11.

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Generally some fruits like peaches, pears and guavas, which have a fairly thick skin, are peeled prior to canning, while fruits like plum, apricots, berry fruits, etc., which have a thin skin, are canned' as such without removing the .peel. The peel is removed either mechanically by means of a knife or by steaming or chemically by treatment with boiling caustic lye solution, depending upon the nature of the skin. In the case of mangoes, the peel is comparatively thick and is removed by means of' a knife, as lye treatment is not quite effective for the purpos~. Peeling by knife is rather a tedious process. Further, the flavour of a fruit is influenced to a considerable extent by its peel also. In order to find out to what extent peeling could be avoided in canning mango slices and to study the influence or retention of the peel on the quality of the canned mango slices, a series of canning trials were conducted. The results are briefly discussed in this paper.

Item Type: Article
Uncontrolled Keywords: canning, mango slices, peel
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Mar 2013 06:56
Last Modified: 01 Mar 2013 06:56
URI: http://ir.cftri.com/id/eprint/3997

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