Simple Search:

Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial


Citation

Yusof, Salmah and Chiong, Lee Kok (1997) Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial. Food Chemistry, 59 (1). pp. 27-32. ISSN 0308-8146

Abstract / Synopsis

Two methods of processing carambola fruit cordial were compared using a cold method (CM) and a hot method (HM). Characteristics of the freshly prepared product were compared. Samples were later prepared at 35 °, 45 ° and 55 ° Brix concentrations and stored at 25 °C and 5 °C. The responses measured during storage were changes in pH, titratable acidity, ascorbic acid content, Brix, viscosity, colour, pulp sedimentation and sensory attributes of colour and taste. The pH remained stable during storage but did not show any correlation with titratable acidity, which fluctuated. The ascorbic acid content decreased. Temperature seemed to have an effect on Brix and viscosity values, colour and pulp sedimentation. The 35 ° and 45 ° Brix CM cordials stored at 5 °C were more acceptable in terms of colour and taste. CM did not seem to be a feasible technique for producing cordial from fresh fruit.


Download File

[img]
Preview
PDF (Abstract)
51103.pdf

Download (36kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1016/S0308-8146(96)00039-8
Publisher: Elsevier Science
Keywords: Brix; Carambola fruit cordial; Storage temperature
Depositing User: Nabilah Mustapa
Date Deposited: 27 Apr 2017 18:08
Last Modified: 27 Apr 2017 18:08
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/S0308-8146(96)00039-8
URI: http://psasir.upm.edu.my/id/eprint/51103
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item