EVALUATION OF ENZYMATICALLY EXTRACTED PLUM JUICE FOR PREPARATION OF BEVERAGES

Authors
JOSHI VK CHAUHAN SK LAL BB
Citation
Vk. Joshi et al., EVALUATION OF ENZYMATICALLY EXTRACTED PLUM JUICE FOR PREPARATION OF BEVERAGES, Journal of Food Science and Technology, 30(3), 1993, pp. 208-210
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
3
Year of publication
1993
Pages
208 - 210
Database
ISI
SICI code
0022-1155(1993)30:3<208:EOEEPJ>2.0.ZU;2-0
Abstract
Evaluation of enzymatically extracted plum juice showed that a product with 40% juice and 10-degrees Brix was most acceptable. For nectar, 2 0% juice with 15-degrees Brix was found to be the optimum. Plum appeti zer with added spices extract was liked the most, at all the TSS and j uice concentrations tried. The physico-chemical, sensory characteristi cs and details of preparation of the products have been described.