Quality Changes In Bottled and Canned Lime Juice during Processing and Storage

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Date
1994
Authors
Francis, M. M.
Vincezia, G. N.
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Abstract
The effect of processing,sensory properties and loss in quality of processed, pasteurized canned and bottled lime juice during storage at 4•C and ambient temperature for up to 8 weeks was evaluated. Processing had a significant (p~O.OS) effect on the taste and overall acceptability of the lime juice. Parameters such as pH, total soluble solids and titratabIe acidity did not change significantly during, storage at both temperatures. However. a major change was observed in the ascorbic acid content of juice stored at room temperature.
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East African Agricultural And Forestry Journal, 60 (No1 & 2), p. 65
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