Studies on bitterness development in Kinnow juice, ready-to-serve beverage, squash, jam and candy

Authors
Citation
Ds. Sogi et S. Singh, Studies on bitterness development in Kinnow juice, ready-to-serve beverage, squash, jam and candy, J FD SCI M, 38(5), 2001, pp. 433-438
Citations number
10
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
433 - 438
Database
ISI
SICI code
0022-1155(200109/10)38:5<433:SOBDIK>2.0.ZU;2-C
Abstract
Kinnow juice kept at 5-70 degreesC, showed that development of bitterness i ncreased with rise in temperature. Ready-to-Serve beverage and squash prepa red by incorporating the juice into syrup did not show bitterness developme nt. Jam made from lye peeled segment did not develop bitterness whereas unp eeled segment developed bitterness. Candied segment did not show any develo pment of bitterness.