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Utilization of palm sugar in the preparation and preservation of fruit products.

Ranganna, S. and Siddappa, G. S. (1960) Utilization of palm sugar in the preparation and preservation of fruit products. Food Science, 9. pp. 367-370.

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Abstract

Palm sugar, when utilized in the preparation of fruit p.roducts, causes discolouration of the product, leaves an undesirable sediment and results in slight haziness in the case of transparent products. It Mfects the taste of delicately-flavoured fruits like oranges. This sugat can, however, be utilized in the preparation of certain fruit products like jams, squashes, syrups, etc., which have a dark or deep colour especially those made from highly ("olouted and flavoured fruits like plums, berry fruits, pomegranate, jaman, etc., without any marked deleterious change in their flavour.

Item Type: Article
Uncontrolled Keywords: Palm sugar, fruit products, utilization
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery > 01 Gur
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2014 05:50
Last Modified: 30 Oct 2014 05:50
URI: http://ir.cftri.com/id/eprint/6200

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