Record Details

Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3707/
 
Title Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products.
 
Creator Onweluzo, J. C.
Vijayalakshmi, M. R.
Vijayanand, P.
Eipeson, W. E.
 
Subject 05 Fruit juice
22 Legumes-Pulses
 
Description Detarium microcarpum (Dm) seed polysaccharide was evaluated as a stabilizer, thickening and gelling agent in processed fruit products
such as mango beverage, orange beverage, orange squash, tomato sauce and pineapple jam. The functional properties of the Dm seed
polysaccharide were studied with respect to pectin in these processed fruit products. The concentration of Dm polysaccharide in diwerent
processed fruit products was standardized. The storage stability of these products was evaluated during 2 mo storage at ambient
temperature (26$23C). Mango and orange beverages containing 1.5 g/L Dm, orange squash and tomato sauce containing 10 g/L Dm
and pineapple jam containing 1.4 g/L Dm and 5.6 g/L pectin were highly acceptable and had good storage stability during 2 mo at
ambient storage.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3707/1/LWT%20-%20Food%20Science%20and%20Technology%2032%288%29%201999%20469.pdf
Onweluzo, J. C. and Vijayalakshmi, M. R. and Vijayanand, P. and Eipeson, W. E. (1999) Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products. Lebensmittel Wissenschaft und Technologie, 32 (8). pp. 521-526.