Год выпуска: 2014 Автор: Mohamed Abd El-Hameed Mohamed and Ahmed Adel El-Badawi Издательство: LAP Lambert Academic Publishing Страниц: 132 ISBN: 9783659595417
Описание
In all over the world, cantaloupe is one of the most popular vegetables, but maintaining it throughout distribution is difficult. So that, some interesting functional products such as fresh-cuts and juices could be developed. In these products, the effect of cold storage at 5±0.5°C under air atmosphere, heat treatment and concentration under vacuum were evaluated. In all treatments, the increases were recorded for color, total soluble solids (TSS) and pH values. Concerning fresh-cuts stored at 5±0.5°C for 7 days and heat treated juice, there are no pronounced changes in the values of ascorbic acid, ?-carotene and sensory evaluation .On contrary, the samples which stored at 5±0.5°C for 14 days and concentrated juice under vacuum recorded a decreases in firmness, acidity, pectin substances, phenol compounds and ascorbic acid than untreated samples. For most treatments, flavor compounds and microbial analyses were in an acceptable limits.
