Citation
Mohd Rosdan, Faridatul Ain and Yusof, Yus Aniza and Chin, Nyuk Ling and Mohd Dom, Zanariah
(2014)
Storage study of Arenga pinnata juice.
Agriculture and Agricultural Science Procedia, 2.
pp. 218-223.
ISSN 2210-7843
Abstract
Palm juice is a sweet natural beverage obtained from Arenga pinnata, a type of palm tree The objective of this study is to investigate the physicochemical properties (colour, pH and TSS) that can contribute to the changes of taste and appearance of palm juice. The juice was kept at room temperature, 30 ± 0.5 °C and in refrigerator, 4 ± 0.5 °C, and evaluated at various intervals for a month. The longer the storage time, the TSS content and pH value of the palm juice will decrease. Furthermore, the colour of fresh palm juice will be decolourize into dull colour.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering |
| DOI Number: | https://doi.org/10.1016/j.aaspro.2014.11.031 |
| Publisher: | Elsevier |
| Keywords: | Fruit palm; Beverages; Total soluble solids |
| Depositing User: | Mas Norain Hashim |
| Date Deposited: | 03 May 2016 04:19 |
| Last Modified: | 02 Feb 2017 04:35 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.031 |
| URI: | http://psasir.upm.edu.my/id/eprint/43284 |
| Statistic Details: | View Download Statistic |
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