ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Beverages were prepared from combinations of carrot juice, carrot puree, whole orange puree, grapefruit and pineapple juices, lemon juice concentrate, sugar, citric and ascorbic acids and artificial pineapple and orange flavors. The beverages were stored at 20°C for 9 months. Analytical determinations for pH, acid, Brix, β-carotene, ascorbic acid, color and flavor evaluations were made at intervals of 0, 1, 2, 4, 6 and 9 months. The major nutrient lost during processing and storage was ascorbic acid. Storage time had no effect on the other quality factors. Taste testers consistently rated the carrot-orange puree plus pineapple juice beverage as having the most desirable flavor and plain carrot juice, the least desirable flavor.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14431.x
Permalink
