A RESEARCH NOTE: EFFECT OF SUGAR TYPES AND CITRIC ACID CONTENT ON THE QUALITY OF CANNED LYCHEE

Autor:	Ming Chang Wu, Chin Shu Chen
Rok vydání:	1999
Předmět:	Sucrose food.ingredient Flesh Food additive Organoleptic Fructose chemistry.chemical_compound food chemistry Food science Cultivar Safety Risk Reliability and Quality Citric acid Sugar Food Science
Zdroj:	Journal of Food Quality. 22:461-469
ISSN:	1745-4557 0146-9428
Popis:	The effects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau-yen and No-mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could be reduced and a better texture of lychee flesh maintained if the sugar content in the syrup was adjusted nearly to that of the fruit flesh. Among the sugar types tested, sugar mixtures which had the same ratio ofsugar types in the syrup as in lychee flesh provided better quality in canned lychee flesh than sucrose alone.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9a69626b8c46271be0b31c08d21b6597 https://doi.org/10.1111/j.1745-4557.1999.tb00178.x Zobrazit plný text záznamu