THERMAL-PROCESS FOR READY-TO-SERVE MANGO BEVERAGE

Authors
SAINI SPS BAWA AS RANOTE PS
Citation
Sps. Saini et al., THERMAL-PROCESS FOR READY-TO-SERVE MANGO BEVERAGE, Journal of Food Science and Technology, 33(5), 1996, pp. 434-435
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
33
Issue
5
Year of publication
1996
Pages
434 - 435
Database
ISI
SICI code
0022-1155(1996)33:5<434:TFRMB>2.0.ZU;2-P
Abstract
Process times calculated for thermal processing of ready-to-serve (HIS ) mango beverage, based on heat inactivation of peroxidase and by usin g improved graphical method, were 23 and 10 min for bottled and pouche d beverage, respectively. Reducing sugars increased, while total sugar s decreased, during storage under ambient conditions. Sensory attribut es were significantly affected by the type of packaging container used and storage conditions.