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Strained baby foods. Part III. Relative effect of canning and drum drying on the proteins, ascorbic acid and - Beta-carotene of mango custard.

Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part III. Relative effect of canning and drum drying on the proteins, ascorbic acid and - Beta-carotene of mango custard. Food Science, 10 (2). pp. 41-44.

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Abstract

In strained mango custard there is a considerable decrease in the water and salt solubility of added milk proteins in canning as well as in drum drying. Th.is occurs to some extent even on mere blending of the ingredients. Partial neutralisation of the acidity of the pulp does not prevent this. Partial neutralization of acidity in the cooked custard mix, however results in a higher solubility of the proteins in the drum dried product. The solubility of the protein and also the retention of ascorbic acid are more in the drum-dried powder than in the canned product. Beta-carotene and total carotenoid pigments are quite stable in canning as well as in drum drying.

Item Type: Article
Uncontrolled Keywords: canning effect, drum drying, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
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: 27 Jul 2016 12:15
Last Modified: 27 Jul 2016 12:15
URI: http://ir.cftri.com/id/eprint/5517

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