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Storage behaviour of freeze dried fruit juice powders
Author(s) -
AMMU K.,
RADHAKRISHNA K.,
SUBRAMANIAN V.,
SHARMA T. R.,
NATH H.
Publication year - 1977
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.1365-2621.1977.tb00139.x
Subject(s) - sugar , ascorbic acid , shelf life , brix , food science , chemistry , freeze drying , reducing sugar , fruit juice , chromatography
Summary The stability of nutrients and chemical changes in freeze dehydrated juice powders based on a few of the locally available fruits, during storage at ambient temperature (24‐28°C) and also at 37°C were studied. Single strength juice and ready‐to‐serve beverages, fortified with sugar to raise the brix to 15 and 20 respectively prepared from these fruits were taken for freeze drying and further storage studies. the sugar fortified juice powders of 15° and 20° brix had a longer shelf life compared to their single strength counterpart. of the two varieties of mango studied, Badami had a longer shelf life compared to Raspuri. Comparing mosambi, pineapple and mango, mosambi retained maximum amount of ascorbic acid at both the temperatures.