Studies on the quality characteristics of canned grapefruit segments
- 28 June 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (2) , 179-183
- https://doi.org/10.1111/j.1365-2621.1969.tb01512.x
Abstract
Summary. An increase in syrup concentration was found to lower the drained weight and to alter the firmness of canned grapefruit segments. Addition of CaCl2 in the syrup improved the textural properties of the product; addition of low‐methoxyl pectin increased the drained weight and improved the firmness and other textural properties of the canned grapefruit segments without influencing the taste or colour even after 180 days of storage.Keywords
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- Studies on the quality characteristics of canned grapefruit segmentsInternational Journal of Food Science & Technology, 1969