Changes in physico-chemical characteristics of karonda jelly during storage period

被引：0

作者：

Chaudhary, Rashmi ^{[1
]}

Yadav, Murlee ^{[1
]}

Singh, D. B. ^{[1
]}

机构：

[1] Deemed Univ, Allahabad Agr Inst, Dept Hort, Allahabad, Uttar Pradesh, India

来源：

PLANT ARCHIVES | 2007年 / 7卷 / 02期

关键词：

Karonda Jelly; storage period; physico-chemical changes;

D O I：

暂无

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Study on physico-chemical changes in karonda jelly during storage revealed its organoleptical acceptability for a period of four to five months and started changing to brownish colour at ambient temperature. The total soluble solid, acidity, total sugar, reducing sugar, browning, flavour, texture, taste and after taste increased with storage period while ascorbic acid, nonreducing sugar, colour and appearance and overall acceptability decreased at ambient temperature.

引用

页码：885 / 887

页数：3

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