Record Details

Suitability of lacquered cans for canning mango juice.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/6922/
 
Title Suitability of lacquered cans for canning mango juice.
 
Creator Mahadevaiah, M.
Gowramma, R. V.
 
Subject 05 Fruit juice
06 Mango
06 Preservation and Storage
 
Description White coated (WC) and gold lacquered (GL) indigenous and imported cans were used for canning mango juice containing 35% pulp, Brix 20 degree and acidity 0.3%. They were stored at room temp. (25-30 degree C) and at 37 degree C for 12 months. The quality of juice in WC cans stored at both temp. was satisfactory except for a slight change in colour. The juice in GL cans developed a bitter taste with lacquer flavour and was not acceptable to the taste panel. In the indigenous GL cans black spots and vertical black streaks were also observed in the interior of the can.
 
Date 1979
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6922/1/JFST%201979%20114.pdf
Mahadevaiah, M. and Gowramma, R. V. (1979) Suitability of lacquered cans for canning mango juice. Journal of Food Science and Technology, India, 16 (3). pp. 114-115.