Synopsis "Prickly Pear Juice Clarification "

The clarification process using honey as the clarification agent not only increases the fruit juice flavour by adding additional sweetness but avoids the formation of off flavours and permanent hazes and a subsequential loss of the body. The prickly pear pulp was subjected to different honey treatments under different conditions viz. honey concentration (2-6%w/w), incubation temperature (40-50 C) and incubation time (120-240 min). The clear juice was analyzed for juice yield, TSS content, viscosity and clarity. It was then stored in the refrigerator at 7 C by filling in glass bottles. The TSS content and clarity of mechanically treated juice after final centrifugation was 22.86 Brix and 49.49%T, which was enhanced by a maximum of 4.00 Brix and 16.59%T, respectively, with honey treatment. Whereas, the viscosity of mechanically treated juice after final centrifugation was 1.73 cP, which was reduced by a maximum of 0.17 cP, with honey treatment. The yield of honey treated juice increased slightly than the mechanically treated sample. Whereas the TSS content and clarity of honey treated juice was increased significantly after each level of centrifugation.

Customers reviews

Have you read this book? Login to add your review.

More customer reviews

0% (0)
0% (0)
0% (0)
0% (0)
0% (0)

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews

Prickly Pear Juice Clarification - Davara, P. R. ; Aviya, Mayur K. ; Kabariya, Naval M.

Synopsis "Prickly Pear Juice Clarification "

Customers reviews

Frequently Asked Questions about the Book

Is the book original?

In what language is the book written?

What is the format of this book?

Questions and Answers about the Book

Opinions about Bookdelivery