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Improvement of quality of preserved Coorg orange juice.

Girdhari, Lal and Siddappa, G. S. and Bhatia, B. S. (1957) Improvement of quality of preserved Coorg orange juice. Indian Journal of Horticulture, 14 (2). pp. 1-6.

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Abstract

Coorg orange juice preserved in bottles or cans by pasteurization has a marked tendency to develop during storage a characteristic stale off-flavour which makes the preserved juice not quite acceptable to the majority of consumers. Studies were, therefore, undertaken to find out some method of improving the quality of the preserved juice either by adding substances like flavour, sugar, spices and SO2 or by blending it with more readily accepable juices like that of pineapple, etc. The results of this investigation are briefly described in this paper.

Item Type: Article
Uncontrolled Keywords: Coorg orange juice, bottles, cans, preserved juice,
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2012 09:34
Last Modified: 05 Nov 2012 09:34
URI: http://ir.cftri.com/id/eprint/4361

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