PROCESSING AND QUALITY EVALUATION OF A CARAMBOLA DRINK (.AVERRHOA CARAMBOLA)
| dc.creator | Frederick, Purdey | |
| dc.creator | Badrie, Neela | |
| dc.date | 2017-05-04T04:21:55Z | |
| dc.date.accessioned | 2026-07-09T11:19:21Z | |
| dc.description | The objective of the study was to utilise carambola fruits in drinks and to investigate the quality changes on storage at 10 °C and 25 °C for 5 weeks. A survey was conducted by 125 questionnaires to guide the objectives of the research. Carambola drinks of 4 treatments (9 % and 12% sucrose with or without 3% orange juice) were processed with 0.2% xanthum gum, 0.125% citric acid, 0.1% sodium benzoate and 0.125% ascorbic acid and pasteurised at 90 °C for 5min. From survey, 86.4% of respondents have eaten carambola fruits, while 26.9% have consumed carambola drinks. Some respondents (51.9%) disliked the acid taste and short shelf-life of the fruits. A carambola/orange drink (12 °Brix) was most preferred (66.4%) by un-trained panelists and was liked moderately to like veiy much. On storage, there were no changes (P>0.05) in °Brix of drinks but products darken more at 25 °C than at 10 °C as indicated by 'L' values. | |
| dc.identifier | doi:10.22004/ag.econ.256690 | |
| dc.identifier | https://ageconsearch.umn.edu/record/256690/files/1-35.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/256690 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/626705 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/256690 | |
| dc.title | PROCESSING AND QUALITY EVALUATION OF A CARAMBOLA DRINK (.AVERRHOA CARAMBOLA) | |
| dc.type | Text |