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Suitability of lacquered cans for canning mango juice.

Mahadevaiah, M. and Gowramma, R. V. (1979) Suitability of lacquered cans for canning mango juice. Journal of Food Science and Technology, India, 16 (3). pp. 114-115.

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Abstract

White coated (WC) and gold lacquered (GL) indigenous and imported cans were used for canning mango juice containing 35% pulp, Brix 20 degree and acidity 0.3%. They were stored at room temp. (25-30 degree C) and at 37 degree C for 12 months. The quality of juice in WC cans stored at both temp. was satisfactory except for a slight change in colour. The juice in GL cans developed a bitter taste with lacquer flavour and was not acceptable to the taste panel. In the indigenous GL cans black spots and vertical black streaks were also observed in the interior of the can.

Item Type: Article
Uncontrolled Keywords: CANS-; mango juices, can lacquers & organoleptic properties of stored canned; LACQUERS-; ORGANOLEPTIC-PROPERTIES; STORAGE-; CANNED-FOODS; JUICES-; MANGOES-; can lacquers & organoleptic properties of stored canned mango juices
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jan 2021 09:22
Last Modified: 29 Jan 2021 09:22
URI: http://ir.cftri.com/id/eprint/6922

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