EVALUATION OF SOME MANGO VARIETIES FOR THEIR SUITABILITY FOR CANNED MANGO JUICE

被引：0
|
作者：
GOWDA, IND
RAMANJANEYA, KH
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1995年 / 32卷 / 04期
关键词：
MANGO VARIETIES; CANNED JUICE; CHEMICAL COMPOSITION; SENSORY QUALITY; STORAGE EFFECT;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Eleven mango varieties, namely 'Alphonso', 'Banganapalli', 'Dashehari', 'Janardhan Pasand','Kesar', 'Langra', 'Mulgoa','Padiri', 'Panakalu', 'Suvarnarekha' and Totapuri', were evaluated for canning quality. 'Alphonso' was found to be the best for canned juice preparation due to its very good colour, consistency and flavour, followed by 'Padiri'. 'Banganapalli', 'Kesar', and 'Langra' gave canned juice comparable to 'Totapuri', which is commonly used by canning industry.
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页码：323 / 325
页数：3
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