Studies on the storage life of Jamun (Syzygium cuminii Rom) fruit products

被引：0

作者：

Kannan, S ^{[1
]}

Thirumaran, AS ^{[1
]}

机构：

[1] Tamil Nadu Agr Univ, Home Sci Coll & Res Inst, Dept Food Sci & Nutr, Madurai 625104, Tamil Nadu, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2004年 / 41卷 / 02期

关键词：

Jamun fruit; Syzygium cuminii; jam; squash; ready-to-serve beverage; syrup; storage; shelf-life; anthocyanin; tannin;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physico-chemical changes in jamun (Syzygium cuminii Rom) fruit products like, ready-to-serve-beverage (RTS), squash, syrup and jam during storage were studied. Total soluble solids (TSS) and reducing sugars increased whereas the total sugars and acidity decreased slightly. The total phenolics (tannins) decreased throughout the storage period. The anthocyanin rapidly degraded during 6 months of storage. The maximum retention of anthocyanin was in jam followed by syrup, squash and RTS beverage. The jamun products stored in colourless glass bottles were accepted even after 6 months of storage at ambient conditions. The appearance, colour, flavour, texture, taste and overall acceptability were found to be good.

引用

页码：186 / 188

页数：3