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Studies on the quality characteristics of canned grapefruit segments
Author(s) -
LEVI A.,
SAMISH ZDENKA,
LUDIN A.,
HERSHKOWITZ ESTER
Publication year - 1969
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1969.tb01512.x
Subject(s) - food science , pectin , grapefruit juice , chemistry , taste , biology , pharmacokinetics , pharmacology
Summary. An increase in syrup concentration was found to lower the drained weight and to alter the firmness of canned grapefruit segments. Addition of CaCl 2 in the syrup improved the textural properties of the product; addition of low‐methoxyl pectin increased the drained weight and improved the firmness and other textural properties of the canned grapefruit segments without influencing the taste or colour even after 180 days of storage.