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Preparation, composition and storage behaviour of comminuted orange and lime squashes

Verma, A. K. and Sastry, L. V. L. (1969) Preparation, composition and storage behaviour of comminuted orange and lime squashes. Indian Food Packer, 23 (6). 5-11, 6 ref..

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Preparation of the comminuted base and squash from Coorg oranges, Sathgudi oranges and limes, to a final Brix of 40 degree and acidity of 1.2%, is outlined. Analyses for volatile oil, pH, ascorbic acid, pectin, carotenoids, degree of browning and flavanones were carried out on the final product. Squashes were stored at room temp. and 37 degree C and analysed for chemical constituents and organoleptic qualities. After 24 wk storage, no difference in retention of ascorbic acid between control and comminuted orange squash was found, though retention appeared greater than the control for limes (6.6% against 2.2% for control). Pectin, volatile oil and flavanone values were significantly higher in comminuted squashes than in controls from juice alone. Retention of carotenoid pigments was better in comminuted squashes. Organoleptic tests showed the comminuted squashes to be superior to controls. In comminuted squashes, 50% of the pulp and peel are utilized, and addition of thickening agents and flavourings in unnecessary.

Item Type: Article
Uncontrolled Keywords: COMMINUTION-; Comminuted citrus squashes; CITRUS-; BEVERAGES-; PH-; /pH/ of comminuted citrus squashes; KEEPING-QUALITY; /storage life of comminuted citrus squashes; BROWNING-; /DEGREE OF browning/ of comminuted citrus squashes; ORGANOLEPTIC-PROPERTIES; /organoleptic properties/ of comminuted citrus squashes; ORANGES-; Quality of /orange/ squashes; LIMES-; Quality of /lime/ squashes; ESSENTIAL-OILS; /Volatile oil/ content of citrus squashes; ASCORBIC-ACID; /ascorbic acid/ content of citrus squashes; PECTIC-SUBSTANCES; /pectin/ content of citrus squashes; CAROTENOIDS-; /carotenoid/ content of citrus squashes; FLAVONOIDS-; /flavonone/ content of citrus squashes
Subjects: 600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2014 09:20
Last Modified: 17 Jun 2014 09:20
URI: http://ir.cftri.com/id/eprint/7319

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