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COLOR AND FLAVOR QUALITIES OF WHITE GRAPEFRUIT: WATERMELON JUICE MIXTURES
Author(s) -
HUOR S. S.,
AHMED E. M.,
CARTER R. D.,
HUGGART R. L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06568.x
Subject(s) - flavor , chemistry , food science , pasteurization , brix , carrot juice , chromatography , sugar
The objective of this study was to evaluate color and flavor qualities of white grapefruit (G):watermelon juice (W) mixtures and determine their color stability under various processing and storage conditions. Addition of small amounts of 60° Brix W concentration to reconstituted G juice significantly improved its flavor and color. No significant color change was observed in the G:W reconstituted juice mixtures stored in a home refrigerator for 15 days or in pasteurized reconstituted mixtures stored in tin or enamel cans at 0° and 27°C for 6 wk or in frozen concentrate mixture stored at or below 2°C.