ICAR Research Data Repository for Knowledge Management
Cloud stabilization in citrus beverages by low methoxyl pectin.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3477/
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| Title |
Cloud stabilization in citrus beverages by low methoxyl pectin.
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| Creator |
Padival, R. A.
Ranganna, S. Manjrekar, S. P. |
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| Subject |
05 Fruit juice
03 Citrus fruits |
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| Description |
Cloud in citrus beverages containing 40-65% total soluble solids (TSS) is stabilized by addition of 0.05-0.1% ammonia deesterified low methoxyl pectin (LMP) containing 4.5% methoxyl, and 2-6 mg Ca/100 g beverage. The concn. of LMP and Ca required decreased as TSS increased. Stabilization of cloud is based on the principle that Ca added at concn. much lower than that required for gel formation results in considerable increase in the viscosity of LMP solution. Heat inactivation of pectin esterase (PE) in the juice is not essential for cloud stabilization.
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| Date |
1980
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3477/1/J.%20Fd%20Techno1%20%281980%29%2015%2C%2025-34.pdf
Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1980) Cloud stabilization in citrus beverages by low methoxyl pectin. Journal of Food Technology, 15 (1). 25-34, 11 ref.. |
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